Beer
For serious beer drinkers, Germany is the ultimate paradise. Wherever you go, you can be sure of getting a product made locally, often brewed in a distinctive style. The country has well over 1200 breweries, with over half the total in Bavaria alone. By far the densest concentration is in Upper Franconia, where the traditional institution of the Hausbrauerei, a combination of a small brewery and a pub-restaurant (often offering accommodation as well) still survives in force. All German breweries voluntarily adhere to the Reinheitsgebot (Purity Law) of 1516, whichlays down stringent standards of production, including a ban on chemical susbtitutes. Despite a growing trend towards takeovers and amalgamations, particularly among large and medium-sized brewers, the effect on consumer choice has been minimal. Often, production has been allowed to continue as before in different locations, though in others the brewing for several different labels has been consolidated in a single site. Another positive aspect has been the revivalof long-forgotten techniques, often put into practice in new-generation Hausbrauereien. Usually subsidiaries of larger local or regional breweries, these are springing up all the time, and are deservedly very popular, often being the trendiest spot in town. More generally, there's an encouraging continuation of old-fashioned top-fermented brewing styles. Until the nineteenth century, all beers were made this way, but the interaction of the yeasts with a hot atmosphere meant that brewing had to be suspended during the summer. It was the Germans who discovered that the yeast sank to the foot of the container when stored under icy conditions; thereafter, brewing took on a more scientific nature, and yeast strains were bred so that beer could be bottom-fermented , thus allowing its production all year round. The top- fermentation process, on the other hand, allows for a far greater individuality in the taste (often characterized by a distinct fruitiness), and can, of course, now be used throughout the year, thanks to modern temperature controls. All wheat beers use this process. A quick beer tour of Germany would inevitably begin in Munich , which occupies third place in the world production league table. The city's beer gardens and beer halls are the most famous drinking dens in the country, offering a wide variety of premier products, from dark lagers through tart Weizens to powerful Bocks . Nearby Freising boasts the oldest brewery in the world, dating back to the eleventh century. In Upper Franconia, distinctive traditions are found in Bamberg (national champion for beer consumption per resident), Kulmbach and Bayreuth . In Baden-Wurttemberg, the local brews are sweeter and softer, in order to appeal to palates accustomed to wine; Stuttgart and Mannheim are the main production centres. Central Germany is even more strongly wedded to wine, though there are odd pockets of resistance. Indeed, Frankfurt , the German cider metropolis, also has, in Binding, one of the country's largest breweries. Further north, where it's too cold to grow grapes, the beer tradition returns with a vengeance. Cologne holds the world record for the number of city breweries, all of which producethe jealously guarded Kolsch . Dusseldorf again has its own distinctive brew, the dark Alt . Dortmund even manages to beat Munich for the title of European capital of beer production, and is particularly associated with Export . Equally good are the delicate brews of the Sauerland and Siegerland , made using the soft local spring water. One of these, the heavily promoted Pils produced by Warsteiner, is now Germany's best-selling beer, albeit with less than 5 percent of the total market. Hannover, Bremen and Hamburg all have long brewing pedigrees, with many of their products widely available abroad. The most distinctive beers of the northernmost Lander, however, are those of Einbeck (the original home of Bock ) and Jever . In contrast to these heady brews is the acidic Weisse of Berlin , which is completely transformed into a refreshing summer thirst-quencher by the addition of a dash of syrup. East German brews are far less exciting, with the notable exception of Kostrizer , an outstanding black beer made in Bad Kostritz in the outskirts of Gera. Leipzig has managed a revival of its varied brewing tradition since the fall of Communism, but elsewhere there's seldom anything other than the standard fare of light beers and local variations of Pils , of which the best are from Radeberg near Dresden and those made from the soft water of the Vogtland .
funAshley says "Germany is full of wonderful sites to see!" howmary says "how much are ur food genal cost of meals cost over there" Explore Germany On Line (Video and Stills)David Mundstock says "My film “Septemberfest” presents all of Germany’s best known places: Frankfurt’s old town, a Rhine River cruise, Cologne’s Cathedral, the Hamburg red-light district, Berlin (The Wall, and other changes since 1990), lovely Dresden, Nuremberg, the Dachau Concentration Camp Memorial, Munich (glockenspiel, beer hall, and palaces), plus King Ludwig II’s most famous castle.
This is a free, non-commercial, streaming video on the Windows Media Player. No ads and no strings attached. I sell absolutely nothing. However, you need a high speed internet connection such as DSL or cable in order to view the film.
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Your Tip for Germany
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