Words - German Beer Terms Flashcards
Aecht
Eight, but meaning ‘Authentic’ as in ‘Aecht Shlenkerla’
Alt
Old
Altbairisch
Old Bavarian
Bairisch
Bavarian
Bock
A strong beer (higher ABV) in Germany, usually a dark lagerBock was first brewed in the 14th century in Einbeck in Lower Saxony and later adopted in Bavaria in the 17th century. Due to their Bavarian accent, they pronounced “Einbeck” as “Ein Bock” (“a billy goat”), and thus the beer became known as “Bock”. A goat often appears on bottle labels.
Bock - Doppelbock
Double Bock- stronger and maltier than Bock
Bock - Eisbock
Ice Bock - high ABV from freezing and removing water
Bock - Maibock
May Bock - paler, more hopped, intended for spring festivals
Bock - Heller Bock
Like Maibock, clear, light in color
Bock - Lente Bock
A Maibock made and named for Lent
Bock - Weizenbock
Wheat Bock
Bier
Beer
Blond
Blond color
Braun
Brown color
Doppel
Double
Dunkel
Dark
Edict of Albert V, Duke of Bavaria in 1553
Ordered that no beer was to be brewed between April 23 (St George’s Day - vernal equinox) and September 29 (Michelmass - autumnal equinox).
Eiche
Oak
Eis
Ice
Farb
Color
Fassreifung
Cask (or Barrel) Aging
Gerste
Barley
Gose
Good
Hefe
Yeast
Hell(es)
Bright (or clear)
Heller
Brighter
Hopfen
Hops
Keller
Celler
Kölsch
A style of beer originating in Cologne (Köln), Germany. It must be made within 50km (31mi) of the city of Cologne and brewed according to the Kölsch Konvention as defined by the members of the Cologne Brewery Association and is one of the most strictly defined beer styles in Germany: according to the Konvention, it is a pale, highly attenuated, hoppy, bright (i.e. filtered and not cloudy) top-fermenting beer, and must be brewed according to the Reinheitsgebot. It is warm fermented with top-fermenting yeast, then conditioned at cold temperatures like a lager.
Lagern
To ‘store’
Lautern
To ‘purify’ or ‘cleanse’ i.e. ‘Lauter Tun’
Leichte
Light
Malz
Malt
Märzen
The month of March
Radler
(lit. ‘cyclist’) Shandy
Rauch
Smoke
Reinheitsgebot
(lit. ‘purity order’)The 1516 Bavarian law issued by the Bavarian Duke Wilhelm IV stating that the only ingredients that could be used in the production of beer were water, barley and hops. The text does not mention yeast as an ingredient. It is likely that brewers considered yeast to be a fixture of the brewing process.
Rot
The color red
Saison
Season(al)
Schwarz
The color black
Shlenkerla
Shlenker literally means dangling or swerving. A Shlenkerla is one who limps or staggers.
Speise
Food
Stange
Rod
Stein
Stone
German beer steins traditionally made of ceramic
Weiss
The color white
Weizen
Wheat
Zwickel
(lit. ‘to gore’, like with a bull’s horn) Originally, it was used to refer to the small amount of beer taken by a brewmaster from the barrel with the aid of a special siphon called the Zwickelhahn. It is less hoppy, and typically not left to age as long as Kellerbier, and unfiltered
Zwickelbier
A beer drawn from the unfinished cask and bottled or served unfiltered
