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These are the top 11 German beers you should drink in 2021

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The 11 best German beers to drink in 2021

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It’s easy for people to forget that Germany is responsible for some of the best beer types in the world. The origins of the mighty Lager, the beer that now lives in top restaurants and in the garage of the parents, can be traced back to Germany before the term “Germany” was even invented. Budweiser, like all lager beers, is a beer that’s brewed in a lager style. These ancient beers can be distinguished from ales by being made with bottom-fermented yeasts that are able to thrive in cooler temperatures.

“In the world of American craft beer, there will always be room for well-made lager, and this is evidenced by more and more breweries making them and more and more craft beer fans looking for them,” say Rob Camstra and Nick Guyton , Brewing Manager and Chief Brewer at Gemüt Biergarten in Columbus, Ohio. The German-inspired brewery and beergarten opened in Columbus Olde Towne East at end of 2019. The timeless style of ”

The variety of lager beer options is nearly as wide as the beer itself. It includes light beers that are full-bodied, but still refreshing, and heavy, rich, smokey smoked beers. Germany’s lager beers aren’t the only thing that is famous. The country that does with beer the way America supposedly does with dunkin ‘has also blessed us with other ubiquitous beers, including the fruity Hefeweizen and the crunchy Kölsch. Some German beer styles may not be available in the USA, but there are many American breweries who have taken inspiration and are now committed to introducing these styles to American drinkers. This is a list that has been compiled by our experts to show you the top German beers.

Final verdict

Germany is the home of some of the best beers and most beloved beer styles in the world. In the meantime, open a refreshing Edelstoff Helles from Augustiner-Bräu (buy from Instacart) or a rich Salvator Doppelbock from Paulaner (buy from TotalWine.com) and enjoy the inimitable experience of tasting unique Bavarian history.

Commonly asked Questions

What is the unique style of German beer?

As we have mentioned, Germany is home to a wide variety of beer styles. It is not as well-known as the American craft beer styles, but many German classics place greater emphasis on malt and the flavorings that go with it (breads, caramels, toast). Rather than hops (flavors, bitterness and herbaceousness).

Is there a higher alcohol content or lower?

This also varies: While the lighter, crunchier beers (Kölsch, Pils etc.) While the alcohol content is similar to their international “Pale Lagers” brothers (4.5-5%), the higher alcohol entries, such as Doppelbock, can easily exceed 8 Percent fluctuate. There are also other German beer types, like the Eisbock (literally “Eisbock”), which is named because the brewers first freeze the Bock before removing the ice to reduce the water content and increase alcohol content. The alcohol Content can easily reach well above 10 percent.

How long can German beer be stored?

Preservatives are made from alcohol. Your German beers should be consumed as soon as possible after they are brewed. You should not keep your pilsner and dark beer for more than four to six months. Even the relatively alcoholic Doppelböckchen (8 percent) are generally most expressive when consumed fresh, but while a year or more of the carbonation could be a bit less, the flavors and mouthfeel will likely still be just as nice.

What is the best temperature to serve German beers?

The beer should be chilled if it is lighter or more crunch. Your Kölsch and Helles will work best at around 38 degrees Fahrenheit (straight from the ice bath or the coolest part of the refrigerator), while your large, alcohol-rich Doppelböckchen will shine at “basement temperature” (50 to 55 degrees Fahrenheit). Split the difference for beers that fall somewhere between (hefeweizen, dark) If in doubt, it is better to be colder than warm. It gets warm in the glass anyway.

Why do you trust Liquor.com

Jesse Porter edited this piece. He had his first bar job in upstate New York’s German mountain restaurant, where he was served dark lager from a pitcher at every table. Although he’s been a sommelier since then, a wine educator, and a spirits representative, his passion for German beer is still strong.

Sarah Freeman is a Chicago-based writer on food and beverages. Since the beginning of her career, Sarah Freeman has covered restaurants and bars in Chicago. She’s also been a frequent visitor to these establishments. Because her fridge is full of beer cans and bottles, she doesn’t have enough room for groceries at the moment.

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