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43-512: Pripps Blå , lit. Pripp's Blue , is a light lager first introduced in 1959; it is said to be one of the most popular beers in Sweden. Pripps Blå is an inexpensive beer, for it is brewed with exactly 51% barley — the minimum amount of barley in beer required by Swedish law. A low-calorie version called Pripps Blå Light is also made. Other versions are Pripps Blå Extra Stark , a full malt, extra strong beer with 7.2% alcohol and Pripps Blå Pure with

86-467: A copper to reddish-brown colour , low bitterness, low hop profile, a malty aroma, and 4.8–5.4% alcohol by volume . Pale lagers were not common until the later part of the 19th century when the use of lighter roasted malts spread. Dark lagers may be called Dunkel , tmavé or Schwarzbier depending on region, colour or brewing method. Tmavé is Czech for "dark" – beers which are so dark as to be black are termed černé pivo , "black beer". Dunkel

129-553: A German nobleman is the granting of a brewing licence by Emperor Otto II to the church at Liege (now Belgium), awarded in 974. A variety of other beer regulations also existed in Germany during the late Middle Ages, including in Nuremberg in 1293, Erfurt in 1351, and Weißensee in 1434. The Bavarian order of 1516 formed the basis of rules that spread slowly throughout Germany. Bavaria insisted on its application throughout Germany as

172-553: A deep tan or amber color. Among the common styles of amber lager are Märzen , traditionally brewed in Munich for the celebration of Oktoberfest , Bock , a higher alcohol-content amber lager originating in Einbeck in central Germany, and the widely distributed Vienna lager. The Vienna lager style was developed by Anton Dreher in the late 1830s. While on a trip to England and Scotland in 1833 with Gabriel Sedlmayr, Dreher gained knowledge of

215-559: A former monastery brewery in the East German town of Neuzelle , Brandenburg, was warned to stop selling its black beer as it contained sugar. After some negotiations the brewery was allowed to sell it under the name Schwarzer Abt ("Black Abbot") but could not label it "Bier". This decision was repealed by the Federal Administrative Court of Germany through a special permit, and after legal disputes lasting ten years (known as

258-637: A higher strength. The Vienna lager style has survived to this day, mostly thanks to the emerging microbrewing, home-brewing and craft beer scene in the United States of the 1980s and 1990s. Due to the influence of the American craft beer movement, Vienna lager can again be found in Europe, including traditional Austrian breweries like Ottakringer and Schwechater who have made this pale amber beer style part of their range of beers again. A Vienna lager typically has

301-455: A hybridization in the early fifteenth century. In 2011, a team of researchers claimed to have discovered that Saccharomyces eubayanus is responsible for creating the hybrid yeast used to make lager. Based on the numbers of breweries, lager brewing became the main form of brewing in the Kingdom of Bohemia between 1860 and 1870, as shown in the following table: In the 19th century, before

344-458: A lighter taste as well as being less expensive to brew. In response to the growth of craft breweries globally, some commentators, German brewers, and even German politicians have argued that the Reinheitsgebot has slowed Germany's adoption of beer trends popular in the rest of the world, such as Belgian lambics and American craft styles . In late 2015, Bavarian brewers voted in favor of

387-477: A lower carbohydrates content, scheduled to replace Pripps Blå Light. The beers are brewed at Carlsberg Sverige. Lager Lager ( / ˈ l ɑː ɡ ər / ) is a style of beer brewed and conditioned at low temperature. Lagers can be pale , amber , or dark . Pale lager is the most widely consumed and commercially available style of beer. The term " lager " comes from the German word for "storage", as

430-525: A more heavily hopped pale lager, is most often known as "Pilsner", "Pilsener", or "Pils". Other lagers are Bock , Märzen , and Schwarzbier . In the United Kingdom , the term commonly refers to pale lagers derived from the Pilsner style. While cold storage of beer, "lagering", in caves for example, was a common practice throughout the medieval period, bottom-fermenting yeast seems to have emerged from

473-638: A pale amber colour. The beer style became well-known internationally, in particular due to the Dreher brewery's restaurant and beer hall at the International Exposition of 1867 in Paris, and started getting copied by many of the US-American lager breweries founded by German immigrants. The first amber-coloured Oktoberfest-Märzen brewed by Franziskaner-Leistbräu in 1872 was also a Vienna-style beer brewed to

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516-480: A precondition of German unification in 1871. The move encountered strong resistance from brewers outside Bavaria, and imperial law of 1873 taxed the use of other ingredients (rather than banning them) when used by Northern German brewers. It was not until 1906 that the law was applied consistently across all of Germany, and it was not formally referred to as Reinheitsgebot until the Weimar Republic . In 1952,

559-517: A process of cool fermentation , followed by maturation in cold storage. The German word "Lager" means storeroom or warehouse. The yeast generally used with lager brewing is Saccharomyces pastorianus . It is a close relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. While prohibited by the German Reinheitsgebot tradition, lagers in some countries may include

602-453: A proportion of adjuncts , usually rice or maize. Adjuncts entered United States brewing as a means of thinning out the body of beers, balancing the large quantities of protein introduced by six-row barley . Adjuncts are often used now in beermaking to introduce a large quantity of sugar, and thereby increase ABV , at a lower price than a formulation using an all-malt grain bill. There are, however, cases in which adjunct usage actually increases

645-490: A revision to the beer laws to allow other natural ingredients. Many brewers still follow the original 1516 purity law as it is considered to be a part of the national identity. Until the mid-20th century, the Reinheitsgebot was relatively unknown and applied unevenly across Germany. In the mid-20th century, Bavarian brewers rallied around the Reinheitsgebot to protect themselves against competition amid European market integration. The earliest documented mention of beer by

688-620: A role in adoption of the rule in Bavaria, to suppress the use of plants that were allegedly used in pagan rituals, such as gruit , henbane , belladonna , or wormwood . The rule also excluded problematic methods of preserving beer, such as soot , stinging nettle and henbane . While some sources refer to the Bavarian law of 1516 as the first law regulating food safety, this is inaccurate, as earlier food safety regulations can be traced back as far as ancient Rome. Similarly, some sources claim that

731-538: Is German for "dark". At 4.5% to 6% abv , Dunkel is weaker than Doppelbock , a stronger dark Bavarian beer. Dunkel was the original style of the Bavarian villages and countryside. Schwarzbier , a much darker, almost black beer with a chocolate or licorice-like flavour, similar to stout , is brewed in Saxony and Thuringia . Reinheitsgebot The Reinheitsgebot ( German pronunciation: [ˈʁaɪnhaɪtsɡəˌboːt] ; lit.   ' purity order ' )

774-519: Is a series of regulations limiting the ingredients in beer in Germany and the states of the former Holy Roman Empire . The best known version of the law was adopted in Bavaria in 1516 (by William IV ), but similar regulations predate the Bavarian order, and modern regulations also significantly differ from the 1516 Bavarian version. Although today the Reinheitsgebot is mentioned in various texts about

817-411: Is likely that brewers of the time preferred to see yeast as a fixture of the brewing process. Yeast produced in one batch was commonly transferred to a subsequent batch, thus giving yeast a more permanent character in the brewing process. A full understanding of the chemical basis of yeast and the fermentation process did not come until much later. The 1516 Bavarian law set the price of beer (depending on

860-483: Is not to be sold any higher than one Pfennig per Mass. Furthermore, we wish to emphasize that in future in all cities, market-towns 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

903-544: Is usually mild, and the producers often recommend that the beers be served refrigerated. Pale lager is a very pale to golden -coloured lager with a well attenuated body and noble hop bitterness. The brewing process for this beer developed in the mid 19th century when Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and applied it to existing lagering brewing methods. This approach

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946-661: The Reinheitsgebot was formally incorporated in Greek law by the first Greek king, Otto (originally a Bavarian prince). German brewers at the Tsingtao Brewery in the German colony in Qingdao , China also followed the law voluntarily. In March 1987 French brewers sued and, in the case of Commission v Germany (C-178/84) , the European Court of Justice found that the Reinheitsgebot

989-405: The "Brandenburg Beer War") Neuzeller Kloster Brewery gained the right to call Schwarzer Abt "Bier" again. The revised Vorläufiges Biergesetz (Provisional Beer Law) of 1993, which replaced the earlier regulations, is a slightly expanded version of the Reinheitsgebot , stipulating that only water, malted barley, hops and yeast be used for any bottom-fermented beer brewed in Germany. In addition,

1032-419: The advent of refrigeration, German brewers would dig cellars for lagering and fill them with ice from nearby lakes and rivers, which would cool the beer during the summer months. To further protect the cellars from the summer heat, they would plant chestnut trees , which have spreading, dense canopies but shallow roots which would not intrude on the caverns. The practice of serving beer at these sites evolved into

1075-483: The basic regulations of the Reinheitsgebot were incorporated into the West German Biersteuergesetz (Beer Taxation Law). Bavarian law remained stricter than that of the rest of the country, leading to legal conflict during the 1950s and early 1960s. The law initially applied only to bottom-fermented (" lager ") beers, but brewers of other types of beer soon accepted the law as well. Outside of Germany,

1118-580: The beer was stored before drinking, traditionally in the same cool caves in which it was fermented. As well as maturation in cold storage , most lagers are distinguished by the use of Saccharomyces pastorianus , a "bottom-fermenting" yeast that ferments at relatively cold temperatures. Until the 19th century, the German word Lagerbier ( de ) referred to all types of bottom-fermented , cool-conditioned beer in normal strengths. In Germany today, it mainly refers to beers from southern Germany , either " Helles " (pale) or " Dunkles " (dark). Pilsner ,

1161-537: The cost of manufacture. It is possible to use lager yeast in a warm fermentation process, such as with American steam beer ; while German Altbier and Kölsch are brewed with Saccharomyces cerevisiae top-fermenting yeast at a warm temperature, but with a cold-storage finishing stage, and classified as obergäriges lagerbier (top-fermented lager beer). Lagers range in colour from extremely pale, through amber beers such as Vienna lager, to dark brown and black Dunkel and Schwarzbier. The depth of colour comes from

1204-573: The country, city or market-towns 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 or 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

1247-415: The entirety of Bavaria on 23 April 1516. As Germany unified, Bavaria pushed for adoption of this law on a national basis (see Broader adoption ). According to the 1516 Bavarian law, 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, although yeast was at the time knowingly used in the brewing process. It

1290-452: The history of beer, historically it was only applied in the duchy , electorate , then Kingdom of Bavaria and from 1906 in Germany as a whole, and it had little or no effect in other countries or regions. The most influential predecessor of the modern Reinheitsgebot was a law first adopted in the Duchy of Bavaria-Munich in 1487. After Bavaria was reunited , the Munich law was adopted across

1333-440: The law allows the use of powdered or ground hops and hop extracts, as well as stabilization and fining agents such as PVPP . Top-fermented beer is subject to the same rules, with the addition that a wider variety of malted grains can be used, as well as pure sugars for flavor and coloring. The law's applicability was further limited by a court ruling in 2005, which allowed the sale of beer with different ingredients as long as it

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1376-422: The law has been essentially unchanged since its adoption, but as early as the mid-1500s Bavaria began to allow ingredients such as coriander, bay leaf, and wheat. Yeast was also added to modern versions of the law after the discovery of its role in fermentation. The Reinheitsgebot remains the most famous law that regulates the brewing of beer, and continues to influence brewing not only in Germany, but around

1419-503: The law to market German beer internationally, including a failed attempt to have the law added to the UNESCO list of intangible cultural heritages . Breweries in Norway often follow the same rules as in the Reinheitsgebot. Some breweries outside Germany also claim to be compliant to the Reinheitsgebot as part of their marketing, such as: For some vegans the Reinheitsgebot can be seen as

1462-504: The modern beer garden . The rise of lager was entwined with the development of refrigeration , as it made it possible to brew lager year-round (brewing in the summer had previously been banned in many locations across Germany), and efficient refrigeration also made it possible to brew lager in more places and keep it cold until serving. The first large-scale refrigerated lagering tanks were developed for Gabriel Sedelmayr's Spaten Brewery in Munich by Carl von Linde in 1870. Lager uses

1505-417: The pale malt making process. Dreher combined the pale malt making techniques with cold bottom fermentation, using yeast given to him by Sedlmayr. In late 1840, Anton Dreher started renting a cellar to mature his beer under cold conditions, a process that is called "lagering". The resulting beer was clean-tasting and relatively pale for the time thanks to the use of smoke-free "English" hot air kilns, resulting in

1548-484: The price for one Mass [1,069ml] 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 equals 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

1591-519: The right to order curtailments for the good of all concerned. The Bavarian order of 1516 was introduced in part to prevent price competition with bakers for wheat and rye . The restriction of grains to barley was meant to ensure the availability of affordable bread , as wheat and rye were reserved for use by bakers. The rule may have also had a protectionist role, as beers from Northern Germany often contained additives that could not be grown in Bavaria. Religious conservatism may have also played

1634-412: The specific grain bill used in the beers; paler lagers use unroasted barley and may even add other grains such as rice or corn to lighten the color and provide a crisp, bright finish to the flavour. Darker lagers use roasted grains and malts to produce a more roasted, even slightly burnt, flavour profile. The most common lagers in worldwide production are pale lagers . The flavour of these lighter lagers

1677-439: The time of year and type of beer), limited the profits made by innkeepers, and made confiscation the penalty for making impure beer. The text (translated) of the 1516 Bavarian law is as follows: 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 ,

1720-420: The world. Modern versions of the law have contained significant exceptions for different types of beer (such as top-fermented beers), for export beers, and for different regions. The basic law now declares that only malted Barley/ Wheat / Rye , hops, water and yeast are permitted. Reinheitsgebot strictly forbids the use of extenders such as rice, corn, sorghum and other grains favored by American brewers to give

1763-416: Was not labeled "beer". The law thus became a labeling standard. Exceptions to the current rules can be sought, and have been granted to allow gluten-free beer to be labeled as beer despite the use of different ingredients. Because of strong German consumer preferences, labeling beer as being compliant with Reinheitsgebot is believed to be a valuable marketing tool in Germany. German brewers have used

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1806-589: Was picked up by other breweries, most notably Pilsner Urquell Brewery in Bohemia (now part of the Czech Republic ) where Josef Groll produced the first Pilsner beer. The resulting pale coloured, lean and stable beers were very successful and gradually spread around the globe to become the most common form of beer consumed in the world today. Another pale lager variety is Helles , native to Munich. Amber lagers are generally darker in color than pale lagers, often

1849-526: Was protectionist, and therefore in violation of Article 30 of the Treaty of Rome . This ruling concerned only imported beer, so Germany chose to continue to apply the law to beer brewed in Germany. (Greece's version of the Reinheitsgebot was struck down around the same time. ) General food safety and labeling laws may also apply. After German reunification in 1990 the Neuzeller Kloster Brewery ,

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