Germany is famous worldwide for its extensive beer culture and a wide variety of beer styles. Our bar is centered about German brews. In this article we will give you a brief introduction into German beers and present to you brreweries we are selling beer from. After reading this you will know more than most Germans about the culture and styles. But to understand German beer styles, we first need a brief overview of German beer history.

German beer history

The history of German beer begins in the early medieval period, when brewing was primarily carried out in monasteries across regions that are now part of Germany. Monks refined brewing techniques, improved sanitation, and documented recipes, turning beer into a stable and nutritious beverage. By the 12th and 13th centuries, brewing rights were regulated by local authorities, and beer became an important source of municipal revenue. Northern German cities developed strong hopped beers that were traded through the Hanseatic League, expanding their reach across Europe. In 1516, the Duchy of Bavaria enacted the "Reinheitsgebot", or beer purity law, under Wilhelm IV. This law restricted beer ingredients to water, barley, and hops, later including yeast once its role in fermentation was understood. The Reinheitsgebot became a central element of German brewing identity and influenced quality standards for centuries. During the 16th and 17th centuries, bottom fermentation techniques developed in Bavaria, leading to the creation of lager beers. These beers required cool storage conditions, which were achieved in alpine caves and ice cellars. In the 19th century, scientific advancements by figures such as Louis Pasteur clarified the microbiological basis of fermentation. This knowledge allowed for controlled yeast cultivation and more consistent beer production. Industrialization enabled large-scale breweries to emerge in cities like Munich and Dortmund. Rail transport and refrigeration technology further expanded distribution networks. The 19th century also saw the global rise of German-style lagers, particularly Pilsner, which originated in nearby Plzeň but became integral to German brewing culture. Beer halls and festivals became central to social life, culminating in events such as Oktoberfest. In the 20th century, wars, economic crises, and political upheaval reshaped the brewing industry. After World War II, consolidation reduced the number of breweries, but regional diversity remained strong. Late 20th-century European regulations challenged the exclusivity of the Reinheitsgebot within the European market. In recent decades, Germany has experienced a modest craft beer movement that coexists with its deeply rooted lager tradition. Today, German beer represents a blend of medieval heritage, scientific precision, regional identity, and global influence.

German beer styles

Now that we know more about the history of German beer, we can better understand the styles and where they came from. These styles differ based on brewing methods, types of malt and hops, yeast strains, and regional traditions. Here is a brief update about German beer styles and its origin.

Kölsch

Characteristics: A top-fermented, pale, clear beer with a subtle hop aroma, a delicate fruity note, and a clean, crisp finish. Traditionally served in a Kölschglas (around 8 fl oz, thin and tall glass).

Origin: Cologne (Köln) and its surrounding region, protected by a designation of origin. In its current condition first implemented by Sion in 1906.

Altbier

Characteristics: A dark, top-fermented beer with a malty, slightly roasted character and mild hop bitterness.

Origin: Düsseldorf and the Lower Rhine area. First known appearance in the 15th century. 

Pils (Pilsner)

Characteristics: A pale, bottom-fermented beer with a pronounced hop aroma and a clean, bitter finish.

Origin: Although originally from Bohemia (now Czech Republic), Pils is widely brewed across Germany and technically considered a Lager. First brewed in the mid 19th century.

Helles (Pale Lager)

Characteristics: A mild, malty, bottom-fermented beer with a bright golden color, less hop bitterness than Pils.

Origin: Especially common in Bavaria, with Munich as a central hub, gaining popularity and recognition in the mid 19th cenutry.

Weizen (Wheat Beer)

Characteristics: A top-fermented beer brewed with a high proportion of wheat malt. Known for its fruity (banana-like) and clove-like aromas and a thick, creamy head.

Origin: Traditionally from Bavaria since the 17th century with origins many thousands years ago in Egypt.

Dunkles (Dark Lager)

Characteristics: A bottom-fermented, dark beer with malty flavors such as caramel, bread crust, and chocolate, generally mild in bitterness.

Origin: Common in southern Germany, especially Bavaria, since the 16th century.

Schwarzbier (Black Beer)

Characteristics: A dark, bottom-fermented beer, often very dark brown to black in color, featuring mild roasted malt notes reminiscent of coffee and chocolate, balanced by a gentle hop bitterness.

Origin: Particularly common in eastern Germany (e.g., Köstritzer Schwarzbier) - since the mid 16th century.

Lager

Characteristics: some bottom-fermented beers, termn not commonly used in Germany.

Origins: 19th century influence of foreign beers. In cotradiction to the US, where all bottom-fermented beers are considered Lagers, in Germany the term is only used by few breweries with an international presence.

Bock

Characteristics: A strong, usually bottom-fermented beer with a rich malty profile, higher alcohol content (above 6.5% ABV), and a full-bodied sweetness. Doppelbock is a subtype with a stronger alcohol content (usually in the 10% ABV range).

Origin: Originally from Einbeck in Lower Saxony in the mid-12th century, now brewed all over Germany, especially during the strong beer season. Doppelbock has been invented in the 17th century.

Export (Dortmunder Export)

Characteristics: A slightly stronger, bottom-fermented beer with a full-bodied malt character and moderate hoppiness.

Origin: Dortmund and surrounding regions with Munich, Vienna and Frankonia as other important hubs. First brews sold in the 19th century. 

Märzen/Festbier

Characteristics: Malty, smooth, and full-bodied, historically brewed in March (März) for consumption during festival times like Oktoberfest hence the synonym Festbier (Fest=festival). Stronger ABV.

Origin: Bavaria and southern Germany in the 16th century.

Kellerbier/Zwickelbier (Cellar Beer)

Characteristics: Unfiltered, bottom-fermented beers that are naturally cloudy, offering a fresh, malty, and often lightly hoppy taste.

Origin: Common in Franconia and southern Germany, oftentimes called Zoigl.

Berliner Weißbier (Berliner Weisse)

Characteristics: A light, top-fermented, wheat-based sour beer with a low alcohol content, traditionally served with fruit syrup (woodruff or raspberry).

Origin: Berlin in the 16th century.

Gose

Characteristics: A top-fermented, slightly salty and sour wheat beer often flavored with coriander. Traditionally sold in a "Stangenglas".

Origin: Originally from Goslar in the mid-14th century, now primarily associated with Leipzig.

Rauchbier (Smoked Beer)

Characteristics: A bottom-fermented, dark beer with a distinct smoky flavor, derived from malt dried over beechwood.

Origin: Particularly famous in Bamberg (Franconia, Bavaria), origins in England.

Dampfbier (Steam Beer)

Characteristics: A historical, top-fermented beer from Lower Bavaria. Originally brewed in regions without adequate cooling methods, leading to the use of top-fermenting yeasts even in warm conditions. Called the Poor-Man's beer.

Origin: The Bavarian Forest region, especially around Zwiesel. Style is used in breweries around the San Francisco bay area in recent decades.

Roggenbier (Rye Beer)

Characteristics: A top-fermented beer brewed with a significant proportion of rye malt, imparting a spicy, bread-like flavor and a fuller mouthfeel.

Origin: Historically found in various regions, today mainly produced by craft breweries.

Lichtenhainer

Characteristics: A traditional top-fermented beer from Thuringia, slightly smoky and tangy (sourish), reflecting old regional brewing customs.

Origin: The Jena region of Thuringia.

Gruitbier (Herb/Spiced Beer)

Characteristics: A historical beer style brewed before hops became dominant. Instead of hops, a mixture of herbs and spices (such as bog myrtle, mugwort, or rosemary) was used for bitterness and aroma. Modern versions are often experimental revivals by specialty breweries.

Origin: Various regions throughout medieval Europe, including parts of Germany. Now a very rare beer due to its short duration. First brewed in the 9th century.

Keut

Characteristics: was a particularly high-quality beer, brewed with a high proportion of oats and barley (and little to no wheat), Pale, lightly hopped, smooth-bodied with subtle malt sweetness.

Origin: The Netherlands, in western Westphalia, and in the Rhineland in the 15th century. The Keut from Hamm in Westphalia was especially well known beyond its region of origin.


These examples represent just a fraction of the broad spectrum of German brewing traditions. Many regions maintain their own distinctive specialties, some of which are only available locally. Additionally, the modern craft beer movement in Germany has led to the revival of historical styles (Lichtenhainer, Dampfbier) and the introduction of new, experimental ones. This continuous innovation ensures that Germany’s beer landscape remains incredibly diverse and vibrant. Following you will find a preliminary and ever changing list of breweries whose beer you'd be able to buy at our place.


About our Breweries (Preliminary List)

Able Baker: Able Baker Brewing, based in Las Vegas, is known for its inventive craft beers and creative branding inspired by Nevada’s atomic testing history. They experiment with a wide range of styles, often featuring bold flavors and local ingredients.

Aecht Schlenkerla: Aecht Schlenkerla is a historic brewery from Bamberg, Germany, famous for its traditional smoked beers (Rauchbier). Their beer gains its distinct smoky flavor from malt dried over beechwood fires.

Allgäuer: Allgäuer Brauhaus, located in the Allgäu region of Bavaria, produces classic German beer styles that embody the alpine character of the area. They focus on high-quality ingredients and time-honored brewing methods.

Andechs: The Andechs Brewery is run by Benedictine monks at the Andechs Abbey in Bavaria. Their beers are rich and full-flavored, reflecting centuries-old monastic brewing traditions.

Augustiner: Augustiner-Bräu, established in 1328, is Munich’s oldest brewery. Renowned for its traditional lagers and devotion to Bavarian purity standards, it remains a cornerstone of Munich’s beer culture.

Ayinger: Ayinger, a family-run brewery near Munich, is celebrated for its exceptional Bavarian beers, including lagers and wheat beers. Their brews often exhibit complex malt profiles and subtle hop notes.

Beck’s: Beck’s is a globally recognized German brewery from Bremen, well known for its crisp, pilsner-style lager. It has achieved international popularity, in part due to its distinctive green bottle and balanced flavor.

Benediktiner: Benediktiner beer is brewed with the involvement of the Benedictine monks of Ettal Abbey, maintaining a link to centuries-old monastic brewing heritage. Their beers often have a smooth and malty profile.

Bitburger: Bitburger is a leading German brewery from the town of Bitburg, famed for its dry, hoppy pilsner. Its “Bitte ein Bit” slogan and wide distribution have made it a staple in Germany and beyond.

BRLO: BRLO is a craft brewery from Berlin that takes a modern and experimental approach to brewing. Their range includes innovative seasonal beers and contemporary takes on traditional German styles.

Budweiser: Budweiser is an American pale lager known for its light, clean taste and global brand recognition. Originally inspired by Czech brewing traditions, it’s now an international symbol of American-style lager.

Clausthaler: Clausthaler specializes in non-alcoholic beers and is a pioneer in this category. Their brewing techniques ensure flavorful, alcohol-free options that appeal to a broad audience.

DAB (Dortmunder Actien-Brauerei): DAB, from Dortmund, is known for the classic Dortmunder Export beer style. Its balanced, smooth lagers helped shape one of Germany’s most famous beer categories.

Eibau (Eibauer): Eibauer beers come from the Bergquell-Brauerei in Eibau, Saxony, focusing on traditional regional styles. Their offerings are known for consistent quality and adherence to German brewing standards.

Flensburger: Flensburger, from Northern Germany, is recognized for its distinctive swing-top bottles and crisp pilsner. Its beers are clean, refreshing, and well-loved both domestically and abroad.

Früh: Früh is a Cologne-based brewery famous for its Kölsch, a top-fermented beer style unique to the region. Served in slender glasses, Früh Kölsch is light, delicately hopped, and highly drinkable.

Gaffel: Gaffel is another classic Kölsch brewery from Cologne, producing a bright, floral beer. Its subtle hop character and gentle bitterness make Gaffel Kölsch a popular choice in the city’s pubs.

Heineken: Heineken is a Dutch brewing giant known worldwide for its mild, slightly bitter lager. With a recognizable green bottle and red star, it’s one of the most internationally distributed beers.

Hofbräu: Hofbräu München is a Bavarian state brewery famous for its historic beer hall and Oktoberfest presence. Their beers are traditionally brewed and represent classic Munich beer styles.

König Pilsner: König Pilsener, from Duisburg, is known for its crisp, clean pilsner. It’s a straightforward, refreshing German lager that emphasizes a smooth hop bitterness.

Michelob: Michelob is an American brand from Anheuser-Busch, originally marketed as a premium lager. Over time, it has expanded into a variety of styles, maintaining a focus on easy-drinking, approachable beers.

Paulaner: Paulaner, founded by monks in Munich, produces a wide range of Bavarian beers, including renowned Hefeweizens. Deeply rooted in Munich’s beer culture, Paulaner is also a key participant in Oktoberfest.

Pinkus: Pinkus Müller, from Münster, is known as one of the first organic breweries. Their beers, like Pinkus Pils and Pinkus Hefeweizen, are crafted with sustainability and purity in mind.

Radeberger: Radeberger, near Dresden, was the first German brewery to brew exclusively pilsner-style beer. Its refined, elegant pilsner was once favored by royalty and remains popular today.

Reissdorf: Reissdorf Kölsch is a premium example of Cologne’s iconic beer style. It’s smooth, subtly fruity, and designed to be enjoyed fresh in the city’s traditional beer halls.

Schneider (G. Schneider & Sohn): Schneider is renowned for its wheat beers, especially Schneider Weisse. They specialize in nuanced, aromatic beers that highlight Bavaria’s longstanding wheat beer tradition.

Schöfferhofer: Schöfferhofer is recognized for its range of wheat beers, including a popular grapefruit wheat beer blend. Light, fruity, and easy to drink, it appeals to a wide variety of palates.

Schonramer: Privatbrauerei Schönram, located in Bavaria, focuses on crafting high-quality lagers and ales. Many of its beers have won awards for their depth of flavor and adherence to German brewing purity.

Schwendl: Brauerei Schwendl is a small, family-run brewery in Bavaria that prides itself on traditional recipes. Their beers exhibit authentic regional character and careful attention to craftsmanship.

Sion: Sion, another Kölsch brewery from Cologne, produces a delicate and approachable version of this style. It’s known for subtle hop aromas, light body, and a clean finish.

Spaten: Spaten is one of Munich’s oldest breweries and a key contributor to Oktoberfest. Their beers, including premium lagers and Oktoberfestbier, are respected for their balance and malt character.

Warsteiner: Warsteiner, from the town of Warstein, is famous for its well-rounded pilsner. It’s a widely distributed German beer known for its smooth taste and global presence.

Weihenstephaner: Weihenstephaner is the world’s oldest continuously operating brewery, located in Freising, Bavaria. Their wheat beers and lagers showcase centuries of brewing expertise and set industry standards for quality.

Weltenburger: Weltenburger Abbey Brewery is one of the oldest monastic breweries in the world. Their beers, including a renowned Dunkel and a full-bodied Barock Hell, reflect a rich Benedictine brewing tradition.