Germany celebrated its National Beer Day on April 23rd. The day itself commemorates the introduction of a law in 1516 which set out strict regulations for brewing and selling beer in Bavaria.
The world’s oldest consumer protection law still in use, Bavaria’s Reinheitsgebot decreed that beer stopped being beer as soon as it contained any ingredients other than water, barley and hops.
Yeast, which had always been present, was added to the list when its role was finally understood, as were certain other grains including wheat – but the wording and application of the law has remained remarkably consistent over time.
This commitment to gimmick-free craft over so many centuries has created a legend. Today, German beer is revered around the world; its most important place of worship is undoubtedly the Biergarten – and National Beer Day marked a sort of unofficial opening of Germany’s Biergarten season.
In recent days, wintery stacks of tarpaulin-covered trestle tables have been unchained, repainted, and set out end-to-end in bright sunshine.
Shutters have been rolled up and teams of seasonal workers reminded of what it takes to keep hundreds (and sometimes thousands) of people supplied with drinks and pretzels as swiftly and as efficiently as possible. People across the country can now look forward to sitting outside again, warm in the sunshine with a cold beer in one hand.
Locals and long-term residents will doubtless slip into the familiar rhythms without a second thought. More recent arrivals in Germany may benefit from a refresher course.
The Muntermacher:
An afternoon spent drinking in the sun poses a variety of unique challenges. The ability to navigate these challenges with poise and elegance rests on making the right choice for your first drink – the Muntermacher, a German expression which loosely translates as ‘the energiser’.
Before switching to a standard Hausbier vom Faß, try starting with a Spritz (Aperol, Limoncello, or Japanese, according to taste). Or – if that feels too much like heresy – you could begin the day with a Kristallweißen, a summery version of Wießenbier (wheat beer). Here, the energy will come mostly from the sense of anticipation you feel while the barperson prepares your drink, first rolling the tall bottle back and forth along the counter to shift the sediment, then the gradual pour, and finally a slice of lemon.
Of course, it may be wiser to keep your excitement in check initially, in which case a shandy might be a better choice – known as a Radler in the south of Germany or an Alster in the north.
Pils or Helles?
Pils is named after Pilsen in the Czech Republic, where the first pale lager was brewed in 1842. Helles, originally from Bavaria, literally means light (or pale).
The ingredients in both beers are identical. The former is generally regarded as crisper and the latter as sweeter. If you’re in Bavaria and want to stand out from the crowd, order a Pils – reverse your approach to achieve the same result in the north of Germany.
READ ALSO: Germany’s lesser-known beers that are worth a try
Sich eine (gute) Grundlage schaffen:
Don’t forget to eat! Typical German biergarten food is designed to help your stomach absorb excessive quantities of beer. In German, this is known as achieving a good foundation (eine gute Grundlage schaffen).
Pretzels are the go-to option for a snack between meals. Schnitzel, Bratwurst and Sauerkraut are staples. Pizza is a relatively recent import but serves the same purpose (as does Flammkuchen in the south of Germany).
READ ALSO: 10 regional dishes you have to try while visiting Bavaria
Pfandmünzen and Bierdeckel:
Wasps love biergartens almost as much as we love biergartens. Guard against the risk of having to perform an emergency tracheotomy by covering the tops of beer bottles with your deposit tokens (Pfandmünzen) and the tops of glasses with beer mats (Bierdeckel).
The deposit on a glass or a bottle seems to get more expensive every year, so try not to lose the tokens – and remember you can only redeem them if you’re actually able to produce a glass!
Wegbier or Absacker?
There are plenty of places in the world where drinking in public is frowned upon or even illegal.
In Germany, drinking a beer while walking is regarded as one of life’s great pleasures and an inalienable right – as demonstrated by the sheer number of ways in which it can be described. Recently, the expressions Wegbier, Gehbier, Handbier, and Faustmolle have been joined by Fußpils (a play on the word Fußpilz, or foot fungus).
If your Wegbier is also your last drink of the day, and not merely a companion on your stroll to the next Biergarten, then it’s also your Absacker (or nightcap). If so, then sleep well. Tomorrow is another day – and there are plenty of remedies to get you back up on your feet.
READ ALSO: 365 German beers - What I learned from drinking a different variety each day
While you British friends might suggest the hair of the dog that bit you, your German-speaking friends are more likely to suggest a Konterbier - in other words, another beer to counter the effects of the last ones.
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