Never Be Thirsty Again: Seven German Brews to Keep You Happy and Hydrated.

Germany is synonymous with beer. But for many Germans, brewing beer is more than an economic activity, it’s a family tradition. With a culture ripe with beer production, it’s hard not to find a good brew. Yet for many years only three industrial bräuhauses  produced over 90% of German beer as pilsner. But all that has changed. Recent studies show that today’s Germans want more quality and less quantity. Even the Bavarian blitz of all beer festivals – Oktoberfest – has its own criteria based in the 500-year old Reinheitsgebot laws for brewing beer. Although only 6 Bavarian beer companies showcase their brews,  there is no denying the increased call for quality beer. But are they the best German beers? Thus, while the quintessential German beer party may seem like a free-for-all, it is rife with laws and traditions.

With all this confusion, how do you know what to drink in Germany?

We’ve compiled the Ciclismo Classico top seven best German microbrews destined to pull you out from the pilsner gutter. Although some brands listed here have large beer production yields, they haven’t sacrificed quality. Nor have they sacrificed long family traditions of beer-brewing.

So when in Germany on our Franconia departure or riding through Munich, be sure to grab a few bottles of our best German beers:

Uerige

This craft beer company in Dusseldorf is also a food producer, making beers from a century-old recipe. The efficient Uerige yeast helps the top-fermented brewing system. Once again the 1516 purity laws apply here, working to keep a clean and sustainable product, true to its nature. In fact, the Uerige beer is nothing more than simple ingredients: “dat leckere Dröppke” from water, barley, wheat malt, and that popular Uerige yeast.

Try the Sticke Altbier. Although it is a broad title including most beers from Dusseldorf, the Sticke beers have a more assertive flavor and higher alcohol content. They are – without a doubt – the best German beers you can find in Dusseldorf. Uerige is brewed with more malt and hops than most local beers. Hence you get a 6% alcohol content hidden behind the intense, elegant aroma. The unusual name “Sticke” comes from a brew master’s error.  “Stickum” was an overabundance of ingredients, when the master was probably a bit too generous in weighing their proportions. As an added benefit, the higher alcohol content gives the beer a longer shelf-life, allowing it to be enjoyed out of season.

Weihenstephan

When discussing German beer, you need to include at least one Weissbier. Trouble is, with all the selection, it’s hard to choose the best. The best beer in general comes from the world’s oldest brewery at the Weihenstephan Abbey. Weihenstephan has played a vital role in German brewing processes. With an eventful past filled by developments, achievements and setbacks, the beer has always remained consistent.

The former monastery still exists today, after almost 1000 years of history. Its foundations are quality, tradition and self-confidence, as you’ll taste in the beer. Think about it: to contemplate when beer wasn’t produced at Weihenstephan, you’d have to think back to when Charlemagne wasn’t born, and the crusades were still a distant possibility. That makes for a long tradition of an exceptional beer. These days the abbey is more industrialized but that hallmark-taste is legendary.

One of the best German beers is their Hefe Weissbier. It is a 5.4% beer with a cold and silky taste, perfect after a long bike ride. In recent years, the Weihenstephan brewery has repeatedly won awards for their wheat brews. Most recently, they received the silver at the International Beer Challenge. No wonder!

Schneider Weiss

Chances are, you’ve probably heard of Schneider Weiss. It is a large corporation based in Kelheim, just outside of Munich. But once upon a time, they used to be a small, family-run establishment.

Anyone who looks deeply into the past of Schneider Weisse today will come across the legend of Duke Maximilian I and his tireless commitment to the dissemination of wheat beer. He ultimately led the founding of the first “Weisses Bräuhaus “ in Kelheim – today’s brewing location of Schneider Weisse and the heart of some of Germany’s best beer.

Another story begins far away from Kelheim: it is that of the Schneider wheat beer brewing family. They have passed on their valuable experience and passion over many generations. As a brewery initially based in Munich, it was the bombing of WWII that forced the family out of the city. They settled on Kelheim: the historic center of Weisses brewing.

We are fans of the sensual magic and soul found in Aventinus Eisbock.  This mahogany-colored, almost black Eisbock (made in the tradition of freezing bock) is as dense as it sounds, and is a dark-beer lovers dream. According to their special recipe, the Aventinus is ice-ripened, with a soft, elegant body, that maintains its intensity. It is the best German beer that pairs nicely with aged parmesan.

Riedenburger

Between Nuremburg and Munich lies the village of Riedenburg. In 1756 the Krieger family gained a foothold in Riedenburg as a family of brewers. Wolfgang Antoni Krieger, son of the Deggendorf brewer Mathias Krieger, buys the Eselbräu located on the Riedenburg market square. About 100 years later, Michael Krieger bought the Mäuslbräu in Riedenburg city center in 1866 amplifying the brew activities. The locals call him the “Unter Krieger” and the name sticks for generations.

By 1893 Michael is attending brewery school and creates the first Riedenburg wheat beer. He is soon promoted to master brewer in his parents’ company. Seven years later, the activities at the “small ” brewery had become so intense, the family was forced to relocate to a larger establishment. Today they are located in the hills of St. Anna, just outside the town center and still make the best German wheat beers.

It was this small “Unterkrieger Brewery” that became the market leader in the region for the well-known Riedenburger Weizen. Because of a change of tastes, the family brewery changes its name to Riedenburger Brauhaus in 1982. Within seven years, the family will have followed trends leading them to brew beer with an organic and bio-dynamic slant.

Look for the Klassische Biere Ur-Helles. A bottom-fermented beer, it is bright and light in color. The taste is full-bodied, with spicy notes. And with a 4.8% alcohol quotient, you can have two before dinner!

Vagabund Brauerei

You may think only Germans are making the best German beers. At Vagabund, three Americans found a way to make excellent beer in a pilsner-saturated market.

In the early 2000s, three Americans came to Berlin to play together in a band. Of course a lot of beer was drunk during rehearsals. However, twenty years ago the local beer selection was limited to three large Pilseners (then 90% of the entire beer market). It was difficult to find a pale ale, a gose or a stout. So these three bought their own brewing equipment and started brewing their own brand in their house. They finished their first barrel in 2009. At the request of family and friends, these vagabonds continued brewing, learning more about the artistic subtleties and scientific necessities that good beer demands. Soon this small production could not keep up with the growing demand.

And to see why, open a bottle of Bindlestiff IPA. It convinces with balanced aromas of white peach, grape and exotic fruits, yet isn’t a “fruity” beer. It stays tart on the finish yet remains balanced and full-bodied. A great beer after a day in the saddle.

Ratsherrn

Hamburg has a unique approach – and special history – regarding beer. Women brewed the first beers in the city over 1,000 years ago for personal and family consumption. Granted, they weren’t anywhere near the quality of beers we find today but these early “brewhouses” gave rise to the Braxatores” around Hamburg in the middle of the 13th Century.

The Hanseatic League assisted trade among the northern European states during the following centuries. Thus, brewing beer became an important industry in Hamburg. In fact, Hamburg beer was a highly desired commodity (possibly because the local water in the low countries as so polluted) and the city referred to itself as “The Brewery of the Hanseatic League.” It was the best German beer around for centuries.

Fast-forward to today and the amazing Ratsherrn Rotbier. Amber drinkers rejoice! – we have not forgotten you. This amber is a special malt mixture with a strong nose and aromatic hints. It has soft caramel notes hidden in its velvety, ruby-red reflections. The beige foam is classic of good ambers, and this one works well with your summer outdoor barbeque!

Hoppebräu

Up to here, we’ve talked about old German breweries, American transplants and traditional cities. Hoppebräu is a new German brewery making waves south of Munich, in the German Alps.

The company started in the  Hoppe Family garage, where Markus brewed the first beers there in January 2010 calling them, “Garagenbräu”. After various international apprenticeships, Markus seriously took after brewing only seven years ago. His research and study paid off since the garage quickly became too small.

By 2015 the business was booming. The brewery is constantly looking for new and innovative flavors and procedures. They are continuously enriching the Alpine foothills with both creative and traditional beers. And they have been satisfying both German and the savvy international beer drinker.

Once again, we love the IPA. The Hoppebräu Vogelwuid IPA is everything an IPA should be. It is light, tart, a bit stronger and mildly fruity. You’ll discover five hop varieties, combining to give you a flavor sensation. At 6.5% alcohol, you can enjoy this brew with spicy foods and grilled dishes. Bring it on!