German breweries are pretty secretive about their “how to”. All of them appear to say it’s in the water. I’m sure there’s some truth to that, but what actually gives the beer it’s great flavor is the hops which is traded as seriously as grapes for wine makers.

Most German beers are tasty because all are vegan (no animal products are used). Bavarian pureness laws limit them to 4 ingredients only : water, grain, hops and yeast. Real German beer is also not pasteurized as many Yankee beers are, letting you taste the beer’s real flavor. Noted below are just some of the different sorts of German beers sometimes found in Bavaria and what you should expect should you order one of these types.

Ein “Helles”, bitte (A lite beer) The standard light beer, when you order a “Helles” in a boozer or eaterie you may most likely finish up with a pint. Depending on the brewer it can be quite refreshing. Some beer gardens have replied to the general public’s requirement for smaller quantities and now also offer them outside, the “real” beer garden only serves the “Mass” (one quart) – said “maus”.

Incidentally, Germany has laws ruling the amount of liquids served to the general public, that’s why you’ll find level markers on each glass. If your Mass looks like it’s not quite one liter after the froth settles, just go back and ask for “bitte nachschenken”. The person at the keg will be impressed that you know your way around.

You can order them in restaurants and special pils bars. Take a better look at the time consuming process of serving a froth crowned pils with perfection. You’ll see many glasses stuffed with froth only, waiting to settle. It can take a good quarter of an hour for the froth refills to turn into the golden liquid.

Ein “Dunkeles” (A dark beer) Against popular sentiments it’s not the strongest in alcohol contents. It is largely a beer bottom brewed beer containing “toasted” malt.

Ein “Weissbier” (A white beer) an excellent concept when the sun is shining and you like being refreshed by a lighter tasting beer. Weizen means wheat, frequently called a Weissbier (white), and is served in tall and classy half litre glasses. But be wary of its “light” personality, it’s the strongest in alcohol. While some will serve it with a piece of lemon, don’t put one in your Hefe (yeast) Weissbier. The Hefeweissbier comes only in bottles, a pro will wet the glass and pour the bottle at a steep angle. With the froth that stays at the base of the bottle he’ll collect the yeast (swirling action) and add it to your beer.

Ein Bock und Doppelbock (A Bock beer) Bock is term used for a better beer (doppel meaning double even more so). Fasting friars found a creative way of compensating the absence of food – they started brewing extraordinarily powerful beers. March and October are the 2 most prominent seasons for brewing these special beers.