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HEALTH

Beer should be enjoyed with all the senses,
as the ancient Egyptians and Goethe were aware.
Beer used to be described as “liquid bread”. In Bavaria and elsewhere it is still considered to be a basic food.

Beer was first brewed during the Neolithic era, when man started harvesting grain.

Travel back in time to the mystic Middle Ages, when brewing was still a matter of luck. We shall examine the secrets of the four raw ingredients needed to produce beer, and will discuss the meaning of terms such as “lautering”, “teacup effect” and “alcohol dehydrogenases”.

  

A few reasons why beer in moderation is good for your body…

Because the Reinheitsgebot (purity law) protects beer from genetic modification
 
Because it generally contains fewer calories than Prosecco, orange juice or wine
 
Because alcohol-free beer in particular is a natural, isotonic thirst-quencher after sport right
 

There are over one hundred different types of beer worldwide. They differ not only in taste, but also in appearance. I should like to introduce you to this remarkable range of colours with my “beer globes”.

What does a Beer Sommeliere do?

1}

Support the restaurateur
Whether it is a question of the bar, the correct choice of glass, the correct temperatures (“the beer will warm up anyway”) or regional differences – the Beer Sommeliere can provide the answers.

2}

Sensory Experience
The sensory experience describes how we smell and taste beer. The Beer Sommeliere’s most important tool is her nose. We can distinguish more than 10,000 different smells, but our vocabulary is too restricted to be able to allocate a specialist term to each one.

3}

Food and Beer
Selecting the best beer to accompany a gourmet meal – that, too, is part of a Beer Sommeliere’s job. It is a matter of personal taste whether it is better to provide a contrast – for example, a bitter beer to accompany a dessert – or to emphasise the basic flavour, as when a fruit-based dish is enhanced by a fruity beer. left

THE SECRETS OF BEER”

THE DIVERSITY OF BEER
 
MEMBER OF THE
ASSOCIATION OF CERTIFIED
BEER SOMMELIERS