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Beer in Bavaria: Centuries of tradition


Hop production

Germany is one of the 3 most important hop producers worldwide. Over 80 % of the German hop originates from Bavaria, in particular the central regino of Hallertau, located between the cities Freising, Schrobenhausen, Ingolstadt and Landshut. Hop culture in the Hallertau can be traced back to the 8th century. With over 35,000 acres cultivated by 1.251 farms on 14 so-called seal areas, the Hallertau is the biggest connected hop cultivation area worldwide. Its world market share amounts to more than 30%.

The Bavarian Beer purity law was issued in 1516 by William IV, Duke of Bavaria, to prescribe that only hop, malt, yeast and water be used in the brewing process. It is the oldest food law in Europe. When Bavaria became a member of the German Reich in 1871, it was allowed to maintain its law, which by 1906 was expanded to the whole German Reich. One of the consequences of this was that several regional beer varieties were drawn extinct, such as for instance the „Kirschbier“ (cherry beer) in Northern Germany. After the Second World War, the Purity law was somewhat relaxed and blended into the modern Beer taxation law. For the bottom-fermented beers (“lagers”), barley malt, hop, yeast and water remained the allowed ingredients. For top-fermented beers, other kinds of malt as well as predefined sugar varieties and artificial colourings were allowed.

Source & More: wikipedia.org/Hallertau,
wikipedia.org/Reinheitsgebot