Starkbier is as the name suggest a strong beer. It is a legal generic designation for beers in which the original wort content is over 16 °P (degrees Plato). The alcohol level is between 5% and 10%. Most of them are seasonal.
In Munich, Starkbierzeit is called the 5th season. It is during Lent (From Ash Wednesday (22.02.2023) to Easter). Some are also available during the winter around Christmas time.
Lent is a period of fasting and reflection. Drinking liquid is not seen as breaking your fast. To help them get through Lent, monks started brewing strong beer as it is very rich and nutritious.
All major Munich breweries have their strong beer variety and their names end with “-ator” to make it sound holy.
Types of Starkbier
The following beers are classified as Starkbier
- Bockbier –
- Traditional Bock
- Eisbock Much stronger and made by partially freezing the beer and removing the ice crystals
- Doppelbock – Also known as liquid bread. Stronger and maltier
- Weizenbock – 40 – 60% Wehat
- Maibock – Also know as Helles Bock. Available between April and June
- Sticke – Dusseldorft style altbier
How to enjoy your beer
Strong beer is mostly served in a “Krug” but can also be served in a Willybecher (this is the standard beer glas)
Maibock is a very intense and aromatic beer and is served in a glass that tapers towards the top so that the aroma cannot escape too quickly. When in doubt, a “Pilstulpe” is a better choice than a normal cylindrical beer jug. A “Seidel” or Tankard with a bulbous shape is ideal. The ideal serving temperature is between 10 and 13℃
Currywurst was apparently first made by Herta Heuwer in Berlin in 1949. She got the tomato sauce (Ketchup) and curry powder from British soldiers stationed in Germany. She originally served it with pork sausages and it soon became popular with constructions workers as an easy and fast meal. It is reported that she sold more than 10 000 currywurst per week.
Travel ideas within Germany
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