The Absolutely German Drink

"Our fathers only knew beer,
and it is the beverage that 
is suited to our climate."
Friedrich II, King of Prussia and journeyman brewer

In Germany, beer is a synonym for a way of life and an attitude toward pleasure. It is well suited to both homey enjoyment and lively sociability. Beer in moderation is surely the best tasting way to stay healthy, and the most enjoyable way to relax in today's hectic world.

The beer drinker knows what he is enjoying with every swallow, and he knows that it's "his" beer.

The legal basis for the production of beer in Germany is the provisional Beer Law and the accompanying implementing regulation. Among other points, this legislation specifies which raw materials may be used. Using the KISS rule: "Malt, hops, yeast and water - and nothing else." (The KISS rule is quite old but was made famous during the 1992 US presidential campaign by one of Bill Clinton's advisors, it means: Keep It Simple, Stupid!) This means no malt substitutes and no additives. This is fundamentally the same as was decreed in the German Beer Purity Law of 1516 , which has remained in effect for first Bavarian since that time and later for all German beer. In Germany only barley malt may be used in bottom-fermented beers but other grains (e.g. wheat, rye or spelt) may be used in top-fermented beer.

"Malt is the soul, hops the spice, yeast the spirit and water the body of beer."
Professor Doctor Anton Piendl, Institute for Brewery Technology and Microbiology, Munich
Technical University at Freising-Weihenstephan, 1990

This poetic saying comes from a scientist who works professionally with beer and its ingredients at the oldest "Beer Academy" in the world, referred to in Germany simply as "Weihenstephan".
Beer contains water, carbohydrates, proteins, alcohol, carbon dioxide, vitamins (primarily the B group) and valuable minerals.

Water
Every layman knows that beer is mostly water. However, water is not always water. Here we are referring to "brewing water" which mostly comes from wells or springs. Brewing water must first meet the same specifications as potable water. Brewers though, demand more from their brewing water than the law requires for potable water.
Water dissolves the natural salts found in the earth's surface, mostly calcium and magnesium compounds. Among other things, these salts determine the "hardness" of water, which varies widely from region to region. If necessary, water may be softened in accordance with the regulations for water treatment, for example, by extracting the hardness producing compounds.
The water in Munich and Dortmund is relatively hard which gives the beer brewed there a much different taste compared to beer from Vogtland in Saxony, where the water is extremely soft.
To brew one hectoliter of beer with an original extract content (British English: "original gravity") of at least 11%, but not more than 14% and an alcohol content of approximately 5 percent by volume, on the average, the following amounts will be required:

In Germany, beers with this original extract content (such as Pilsener, Export, Maerzen, Weizen, Alt and Koelsch) account for 96% of the 118 million hectoliter annual beer output. Pilsener alone has an output share of over 60%.

Carbohydrates and proteins.
Carbohydrates, together with proteins and fats belong to the energy-supplying and cell- building components of a nutritional diet. Above all, our muscle cells need carbohydrates for their work. A shortage of carbohydrates can also affect reaction times, the ability to concentrate and muscle control.
Malt drinks and non-alcoholic brews are especially suited for use during periods of physical exertion, and also during the reactivation phase.
Beer contains about 0.5% amino acids, protein building blocks.

Alcohol
One liter of entire beer contains about 40 g (50 ml) alcohol. This compares to roughly the same quantity of non-alcoholic nutrients such as carbohydrates, amino acids, vitamins, organic acids, minerals, phenolic compounds and hop bitter essences. Beer is therefore not an "worthless" drink, the relatively low alcohol content is nutritionally balanced by these other valuable components.
Beer's alcohol content has a positive effect on organs in general, due to the fact that it dilates blood vessels and stimulates circulation.
Long-term scientific experiments have proven that those who enjoy limited quantities of alcoholic beverages are less susceptible to heart disease and high blood pressure.

Carbon dioxide
Carbon dioxide provides beer with its sparkle and head of foam. A real German beer drinker considers 3 or more centimeters of foam, creamy, but at the same time stiff almost like meringue, to be a sign of a properly poured and served beer.

Vitamins
Beer contains all B vitamins, primarily courtesy of the malt. Thiamin (B1) and biotin (H) are available in small amounts, but one liter of beer provides 20% of the generally recognized Adult Minimum Daily Requirement of riboflavin (B2), 25% for pantothenic acid (B3) and 36% for pyridoxin (B6). Even better is Niacin. The average adult should have 16.5 mg niacin daily to break down sugars and fatty acids . One liter of beer supplies more than 46% of this amount.

Minerals
A well balanced array of minerals are contained in beer. From a nutritional point of view, phosphoric acid is most important because it is a part of essential cell building- blocks, notably the nucleus. Phosphoric acid is an indispensable metabolic agent.
Among other things, potassium supports the reduction of body sodium levels. The magnesium in beer also carries out many important functions.
Beer is essentially fat free and very low in sodium. The body water balance can also be regulated in a pleasant way with beer.

Source: German Brewing Industry Public Relations Association (Gesellschaft fuer Oeffentlichkeitsarbeit der Deutschen Brauwirtschaft e.V.), Bonn

Source: Professor Doctor Anton Piendl, Institute for Brewery Technology and Microbiology, Munich
Technical University at Freising-Weihenstephan