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The earliest documented mention of beer by a German nobleman is the granting of a brewing licence by Emperor Otto II to the church at Liege (now Belgium), awarded in 974. [19] A variety of other beer regulations also existed in Germany during the late Middle Ages, including in Nuremberg in 1293, Erfurt in 1351, and Weißensee in 1434. [20] [21]
Beer (German: Bier pronounced ⓘ) is a major part of German culture. According the Reinheitsgebot (German beer purity law), only water, hops, yeast and malt are permitted as ingredients in its production. [1] Beers not exclusively using barley-malt, such as wheat beer, must be top-fermented. [2] [3]
The majority of compounds in beer come from the metabolic activities of plants and yeast and so are covered by the fields of biochemistry and organic chemistry. [1] The main exception is that beer contains over 90% water and the mineral ions in the water (hardness) can have a significant effect upon the taste. [2]
That is borne out, once again, by the German legislation itself. Article 26(1) and (2) of the aforementioned regulation implementing the Biersteuergesetz provides for a system of consumer information in respect of certain beers, even where those beers are sold on draught, when the requisite information must appear on the casks or the beer taps.
Pouring beer is more than getting the liquid from one vessel to another: it's an art form, as well as a science.
Beer plays a significant role in the German culture, and for many years, German beer was brewed in strict adherence to the Reinheitsgebot, a regulation that permitted only water, hops, yeast, and malt as beer ingredients. This law also stipulated that beers not exclusively using barley-malts, such as wheat beer, must be top-fermented. [1]
Created by Heineken’s Master Brewers, the '0.0 percent' alcoholic beer was doubled brewed with the same natural ingredients in a regular Heineken. It's still mixed with fermented water, malted ...
If the beer is pasteurized or filtered then the beer must be force carbonated using pressurized gas. The density and longevity of the head will be determined by the type of malt and adjunct from which the beer was fermented. Different mash schedules and cereal sources influence head retention.