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Dunkle Weisse

Dunkle Weisse

Dunkle Weisse

Characteristic:

Georg Pschorr’s creation, the Dunkle Weisse (dark) style of Wheat beer is 100% natural, brewed with pure spring water, Hacker-Pschorr’s centuries-old, top-fermenting, exclusive yeast strain, Bavarian Hallertau hops, 60% dark- and light-colored malted wheat and 40% dark- and light-colored malted barley. This provides the beer with a deeper amber color than regular Wheat beers and a more robust and fuller flavor. This beer can tame the spiciest items on the menu while it maintains the characteristic refreshment of wheat beer. Aroma: A clean, robust, malty nose with hints of hops appearance: Dark, rich color, yet exceedingly clear taste: A smoky, malt flavor. Dunkle Weisse is a cross between traditional Weisse and Märzen styles.

(12.4% original wort, 5.3% alcohol) 

Packaging: 20 x 0.5L
Price: RM 360.00 +6% GST

History_3

In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest food-quality regulation still in use through the 20th century, according to which the only allowed ingredients of beer are water, hops and barley-malt. Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. As of 2006, more than 133 billion liters (35 billion gallons), the equivalent of a cube 510 metres on a side, of beer are sold per year, producing total global revenues of $294.5 billion (£147.7 billion).

History_2

Beer is one of the world’s oldest prepared beverages, possibly dating back to the early Neolithic or 9500 BC, when cereal was first farmed, and is recorded in the written history of ancient Egypt and Mesopotamia. Archaeologists speculate that beer was instrumental in the formation of civilisations.The earliest known chemical evidence of beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran. Some of the earliest Sumerian writings found in the region contain references to a type of beer; one such example, a prayer to the goddess Ninkasi, known as “The Hymn to Ninkasi”, served as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people. The Ebla tablets, discovered in 1974 in Ebla, Syria and date back to 2500 BC, reveal that the city produced a range of beers, including one that appears to be named “Ebla” after the city. A beer made from rice, which, unlike sake, didn’t use the amylolytic process, and was probably prepared for fermentation by mastication or malting, was made in China around 7000 BC. As almost any substance containing carbohydrates, mainly sugars or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world. The invention of bread and beer has been argued to be responsible for humanity’s ability to develop technology and build civilization. Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, and it was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs. What they did not contain was hops, as that was a later addition first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by Abbess Hildegard of Bingen.

History_1

In Germany, beer is large part of the culture. There are over 1300 breweries in Germany, the most in any country in the world. Beer produced in Germany must adhere to the Reinheitsgebot (German purity law) which dictates what ingredients can be used. The only ingredients allowed are water, hops and barley-malt. Cultured yeast was also included in the law after its invention. Today, breweries from around the world have incorporated the Reinheitsgebot into the production of their own beer. Because of this purity requirement, which was law until 1988, German beers are recognized for their quality. There are many types of German beer. A few of the styles of ale include Altbier, Koelsch, Rauchbier and Weizen. German lagers include Helles, Maerzen, Bock, Pilsener, Schwarzbier and Dunkel. The colors, aromas and flavor of each type can vary widely, but all are drunk in large quantities.

German Beer Purity Law, 1516

“We hereby proclaim and decree, by Authority of our Province, that henceforth in the Duchy of Bavaria, in the country as well as in the cities and marketplaces, the following rules apply to the sale of beer: From Michaelmas to Georgi, the price for one Mass [Bavarian Liter 1,069] or one Kopf [bowl-shaped container for fluids, not quite one Mass], is not to exceed one Pfennig Munich value, and From Georgi to Michaelmas, the Mass shall not be sold for more than two Pfennig of the same value, the Kopf not more than three Heller [Heller usually one-half Pfennig]. If this not be adhered to, the punishment stated below shall be administered. Should any person brew, or otherwise have, other beer than March beer, it is not to be sold any higher than one Pfennig per Mass. Furthermore, we wish to emphasize that in future in all cities, markets and in the country, the only ingredients used for the brewing of beer must be Barley, Hops and Water. Whosoever knowingly disregards or transgresses upon this ordinance, shall be punished by the Court authorities’ confiscating such barrels of beer, without fail. Should, however, an innkeeper in the country, city or markets buy two or three pails of beer (containing 60 Mass) and sell it again to the common peasantry, he alone shall be permitted to charge one Heller more for the Mass of the Kopf, than mentioned above. Furthermore, should there arise a scarcity and subsequent price increase of the barley (also considering that the times of harvest differ, due to location), WE, the Bavarian Duchy, shall have the right to order curtailments for the good of all concerned.”

The Beer Belly

We all love beer. I think that is a given. The problem with good beer isn’t just the occasional hangover; it’s also what the wife has probably mentioned to you, calories. The better the beer the more the calories, that’s the way it seems. So drinking copious amounts of good beer invariably leads to… the Beer Belly.

Since the Czechs drink more beer then anyone else, they were investigated to find the link between beer and the belly. Almost 2,000 people were tested in Prague and absolutely no link was found to justify the term “Beer Belly”. This is according to a BBC article on The Beer Belly.

This is great news for beer lovers everywhere! However a killjoy named Nigel Denby of the British Dietetic Association warned people not to take the studies findings all the way to the pub, so to speak.

Another BBC article on The Beer Belly seems to get to bottom of the issue. It appears that the Beer Belly can be attributed not to drinking beer, but to drinking a lot of beer… quickly. A study found that binge drinking can contribute to an “Apple-shaped” figure. So if you drink 10 beers, 2 nights out of the week you will get a Beer Belly. However, if you drink 2 beers, 5 nights out of the week, you won’t get a Beer Belly.
This is good news. You just have to spread the beer love. Not all at once. Enjoy two delicious beers almost every night and you’ll be fine.

OK, enough dodging. If you have a serious Beer Belly going on, your pretty daft if your blaming it all on beer. The number one thing is dieting, but if you’re only interested in losing the Beer Belly, then you need to work out your transverse abdominus, or TVA. The best way to do this is as follows:
1. Place one of your fingers on your belly button
2. Without taking in a deep breath. Try to move your belly button inward as far away from your finger as you can
3. Hold your belly button in for 5 seconds working your way up to a minute
4. Advanced: as your holding in your belly button-tightly squeeze your ABS

Pilsner Beer

Until the 1840s, most Bohemian beers were top-fermented, dark and cloudy. The taste and standards of quality often varied to the worse, and in 1838, consumers even dumped whole barrels to show their dissatisfaction. The citizens of Pilsen decided in 1839 to found and build a brewery of their own, called Bürger Brauerei (Citizens’ Brewery), which should brew beer according to the Bavarian style of brewing. Bavarian brewers had begun experiments with the storage of beer in cool caves using bottom-fermenting yeasts, which improved the beer’s clarity, flavor, and shelf-life. Most of this research benefited from the knowledge already expounded on in a German book (printed since 1794, in Czech since 1801). The Bürger Brauerei recruited the Bavarian brewer Josef Groll (1813-1887) who, using new techniques and the newly available paler malts, presented his first batch of modern Pilsner on October 5, 1842. The combination of pale color from the new malts, Pilsen’s remarkably soft water, noble hops from nearby Saaz and Bavarian-style lagering produced a clear, golden beer which was regarded as a sensation. Improving transport and communications also meant that this new beer was soon available throughout Central Europe, and the Pilsner Brauart style of brewing was soon widely imitated.

Bock / Doppelbock Beer

Bock is the term for a strong lager of German origin. Several substyles are based on bock, including maibock or helles bock, a paler, more hopped version generally made for consumption at spring festivals; doppelbock, a stronger and maltier version; and eisbock, a much stronger version made by partially freezing the beer and removing the water ice that forms. Originally a dark beer, a modern bock can range from light copper to brown in color. The style is very popular, with many examples brewed internationally. The style known now as bock was a dark, malty, lightly-hopped ale first brewed in the 14th century by German brewers in the Hanseatic town of Einbeck. The style from Einbeck was later adopted by Munich brewers in the 17th century and adapted to the new lager style of brewing. The Bavarians of Munich pronounced “Einbeck” as “ein Bock”, and thus the beer became known as “bock”. To this day, as a visual pun, a goat often appears on bock labels. Bock is historically associated with special occasions, often religious festivals such as Christmas, Easter or Lent. Bocks have a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.

Wheat Beer

Weissbier (Weißbier in German) refers to several different types of wheat beer. The term “hefeweizen” refers to wheat beer in its traditional, unfiltered form. The term kristallweizen (crystal wheat), or kristall weiss (crystal white beer), refers to a wheat beer that is filtered to remove the yeast from suspension. Additionally, the filtration process removes wheat proteins present in the beer which contribute to its cloudy appearance. Weissbier is available in a number of other stronger forms including dunkelweizen (dark wheat) and weizenstarkbier (strong wheat beer), commonly referred to as weizenbock. The dark wheat varieties typically have a much higher alcohol content than their lighter cousins. Alternative terms for hefeweizen include hefeweissbier, weissbier, hefeweisse, dunkelweizen, weizenbock, and weizenstarkbier. The hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation (approaching four volumes), considered important to balance the beer’s relatively malty sweetness. Another balancing flavour note unique to hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol, a metabolite of ferulic acid, the result of fermentation by top-fermenting yeast appropriate for the style. Hefeweizen’s phenolic character has been described as “clove” and “medicinal” (“Band-aid”) but also smoky. Other more typical but less assertive flavour notes produced by Weissbier yeast include “banana” (amyl acetate), “bubble gum”, and sometimes “vanilla” (vanillin).

Hopf White

Hopf White
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Description:
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Whether trendy bar or costume party, with this wheat beer (drink it from the bottle)  is Hopf always on the cutting edge. Every season and every occasion, young and young at heart and enjoy your party fully.
The refreshing wheat beer, mild and invigorating, provides a good mood in the small and large circle of all to live the life to understand.
Eisgebrautes wheat beer. Particularly mild and balanced flavors. With reduced carbon dioxide.
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(12.0% original wort, 5.5% alcohol)
 
Packaging: 20 x 0.33L
Price: RM 280.00 +6% GST

Animator

Animator

Characteristic:

Animator Doppelbock was the creation of renowned brewmaster Georg Pschorr (1798-1867), Munichs biggest entrepreneur and patriarch of the Pschorr brewing dynasty. Many considered him as a true giant of the brewing industry. Since 1820 he brewed every year a very special delicate beer for his friends to welcome the fifth season. (in Bavaria this is the Strong Brew time starting Feb/Mar) Animator, unfiltered, is Munichs strongest beer and comes with rich dark colour and complex roasted malt flavour. A truly robust, strong Doppelbock!!

(19.3% original wort, 8.1 % alcohol)

Packaging: 20 x 0.5L
Price: RM 360.00 +6% GST

Oktoberfest Beer

“O’ zapft isch.” (The keg is tapped!)

Oktoberfest Beer

Paulaner Oktoberfest Beer

This beer is an institution: the Oktoberfest Beer from Paulaner, with its full-bodied, pleasant taste definitely pairs beautifully with the hearty delicacies along with Hendln or Schweinshaxen.

Paulaner Oktoberfest Beer is festive, full-flavored and ultra delicious, and is brewed specially for the most famous festival in the world. Every year, more than one million liters are served at the Oktoberfest. You can create your own “beer tent atmosphere” at home with this golden yellow, mildly hoppy seasonal specialty – but only between July and October.

(13.7% original wort; 6.0% alcoholCalories: 50 kcal/100 ml

 
Packaging: 20 x 0.5L
Price: RM 360.00 +6% GST

Münchner Dunkel

Münchner Dunkel

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Characteristic:

100% natural, brewed with pure spring water and with special dark malt from Bavarian summer barley, Hacker Pschorr’s centuries –old, exclusive yeast strain and Hallertau hops. A authentic Bavarian beer in the classic tradition of Old Munich. Warm, dark and rich in color with a clean robust malty nose, hint of hops and exciting smoky malt flavor.

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(12.5% original wort, 5.0% alcohol)

Packaging: 20 x 0.5L
Price: RM 360.00 +6% GST

ANNO 1417

ANNO 1417

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Characteristic:

Unfiltered and unpasteurized lager beers that originated in the middle ages in Germany. “Kellerbier” (cellar Beer) is incompletely lagered beer that hence is less carbonated and slightly sweeter than their fully lagered counterparts would be.The typically cloudy appearance due to vitamin rich  yeast makes it a truly refreshing year round beverage. Traditionally matured in deep vaults open to the atmosphere (unbunged)

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(12.5% original wort, 5.5% alcohol)
Packaging: 20 x 0.5L
Price: RM 360.00 +6% GST

Sternweisse

Sternweisse

Characteristic:

Sternweisse is a centuries-old Bavarian wheat beer that offers a refreshing delight all year round. A traditional centrifuge process is used to retain the yeast instead of the typical filtering process. Result is authentic taste combining in harmonious way sparkling fruitiness and cloudy appearance of natural wheat beer with delicate warm, malt aroma of dark wheat beer.

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(12.5% original wort, 5.5% alcohol)

Packaging: 20 x 0.5L
Price: RM 360.00 +6% GST

Auer Introduction

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Auerbräu Rosenheim

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The Auer Bräu brewery can look back on an exceptionally successful history that began in 1887 when Johann Auer acquired a 29,000 square meter plot of land near the new station in Rosenheim. For his company, he chooses a mating grouse as a brand icon. A year later in 1888 came the purchase of the Saubräu with Rossacker, which was further enhanced by significant investment in a modern brewery. Right from 1889 Auer Bräu is brewed in the new operation at the Münchener Straße. From then on, the Auer Bräu was continuously expanded by adding purchases “Grabenstätt” in Rosenheim and the “Sternbräu Bräu am Anger” in Halfing the “Schiessl-Bräu” and in Grabenstätt the “Schlossbrauerei Grabenstätt”. In 1923, the Auer Bräu turned public listed company by merging with the “Paulaner Salvator Thomasbräu AG” in Munich, the “Schuhbrauerei Bad Aibling”, the “Schlossbrauerei Brannenburg” and the Schlossbrauerei Vagen. Special opportunities to visit Rosenheim are the Rosenheim Strong Beer Festival and the Rosenheim Autumn Festival.

Hopf Introduction

Tradition in Miesbach – Hopf Wheat Beer Brewery

Hopf – for over 85 years to determine the history and tradition and innovation, the name Hopf stands for the very special wheat beer enjoyment. Linked to the home region and firmly anchored in the town of Miesbach we brew with care and love a vaeriety of wheat beers in award-winning quality. Already in the late Middle Ages it were the Bavarians, who refined and cultured this specialty in their breweries. Long time, the wheat beer production was a privilege and the monopoly wheat beer was a safe and important source of income of Wittelsbach. In 1892, the wheat beer brewery in Miesbach “Hopf” was founded. Since 1921, our  brewmasterlead the way, for the love of Bavarian art of brewing and of connectedness, to the fortunes of the “Hopf” brewery. Brewed to the Bavarian purity law, we can see to this day different varieties of the highest quality in our product range, as the presentation of the “Prize for Excellence in gold” of the DLG for more than 15 years of gold medal winners. Determination coupled with the Bavarian-earth virtues, honesty and sense of tradition are the foundation for continued success.