Tag: German Beer

Slow-cooked German cuisine allows us time to sip beer with our friends as we wait patiently for sinuous tissues to break down into tender bits of meat, filling the home with glorious aromas.

With 10 breweries and brewpubs serving just 70,000 residents, Bamberg boasts one of the world’s highest levels of per capita beer production.

Munich Helles, at first glance, is almost identical to Pilsner. Clear and blond, they both sparkle with carbonation that rises to a creamy, white collar of foam. On a hot and muggy day, you just want to dive in and soak it up.

Carol Stoudt became the country’s first female brewmaster when she brought flavorful, handmade beers to Lancaster County, Pa., more than 20 years ago.

The classic style of smoke is Rauchbier (rauch is German for smoke) from the town of Bamberg.

Born as a cross between a taxation law and a means for protecting bakers’ ingredients, the Reinheitsgebot has long been a dominating influence on the German beer scene.

Tens of thousands of beers were tasted and thousands of places were put to the beer geek test for our largest beer in review ever. Who’s the best of the best? The results are in.

A well-made Dark Lager goes down as easily as a crystal-clear Pilsner, but it’s hardly delicate or flowery.

This insidious practice of cramming a cheap lemon rind atop a luscious, aromatic glass of Hefeweizen—the taproom equivalent of slobbering ketchup all over a perfectly grilled T-bone from Morton’s—has got to stop.