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The Bayerisches Bier




Raw materials/Variety/Race


The Bayerisches Bier PGI is an alcoholic beverage obtained through the fermentation of malt with the addition of water, hop and yeasts.

Method of working/Cultivation/Breeding


The wort is obtained by mixing water with malted barley from different harvests, crushed and reduced to flour. After having added the hop, the mixture is brought to a boil. The master brewer determines the successive alcoholic strength of the beer by controlling the concentration of the wort, the duration and the temperature of the boiling phase. After boiling, the wort is cooled off and placed in the fermenting vat. The fermentation of sugar into alcohol and carbon dioxide takes place with the addition of yeasts. Successively, the freshly produced beer matures in tubs before being bottled, and can be filtered or not.

Aspect and Taste


The Bayerisches Bier PGI has pale or dark colour, with an alcoholic strength between 0.5 and 9% ABV and with a taste varying from slightly bitter to aromatic-malted, according to the type.

Production Zone


The Bayerisches Bier PGI is produced in the entire region of Bavaria.

History


The Bayerisches Bier PGI has a long tradition linked to ancient evidence on beer brewing in Germany that can be traced back to the free state of Bavaria. At Weihenstephan, in the year 1040 A.D., beer started being produced officially, when Abbot Arnold managed to obtain the right of production and serving from the city of Freising. Yet, beer was produced at Weihenstephan already before that. Saint Corbinian founded a Benedictine monastery on mount Nährberg in 725 AD, contemporarily inaugurating the art of beer brewing at Weihenstephan. In 1516, the Duke William IV of Bavaria issued the famous Bayerisches Reinheitsgebot, i.e., the Bavarian purity law, which ordered that only water, hop and barley could be used for the production of Bavarian beer. With this order, Bavarian beer started to conquer a worldwide fame. To the present day, this regulation guarantees that Bavarian beers are not produced using additional chemical substances or low-quality malt substitutes.

Gastronomy


In order to maintain its characteristics unaltered, the beer should be kept in a cool place, away from direct light sources, which modify the aroma and flavour, and at a constant temperature. It is recommended to cool it in the refrigerator or, however, to keep it at lower temperatures only before serving it. Once opened, it is recommendable to consume the beer within a short period of time, since contact with the air causes oxidation. The Bayerisches Bier PGI is best enjoyed with friends and acquaintances, or outdoors with a snack - the classic Bavarian Brotzeit. The variety of Bavarian beers is so vast, that it manages to best accompany all meat and fish dishes, salads and vegetable dishes.

Marketing


The product is sold as Bayerisches Bier PGI. It is marketed in glass bottles of 0.5 l, packaged in crates of eight bottles.

Distinctive features


The beer produced in Bavaria is not only enjoyed in this region, but is exported worldwide, appreciated for its unique quality. The quality of the Bayerisches Bier PGI is determined by the use of high-quality regional materials: water, hop, and barley. Bavaria is one of the biggest producers of barley for beer and the Bavarian region Hallertau is the biggest hop producer in the world.


 
 
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