Stout beer period in Munich

Munich obviously has more than four seasons. No, not only Oktoberfest as a fifth one, but also the stout beer period in March. Each year around Joseph’s memorial day (March 19) the city’s highest hill opens its gates.

Der Salvator tapping at Nockherberg marks the beginning of the beer period between carnival and Easter. It is stated that the monks intended to literally sweeten the tough lenten season with the nourishing malt drink. Adversaries of this hypothesis object, the Paulaner monks celebrated the name day of their fraternity founder – for days and weeks.

The stout beer period lasts four weeks and represents a social happening, not only for the get-together of the celebs at the politician mocking at Paulanerwirtshaus on Nockherberg. All greater characters of the political establishment get their just deserts. Actor Werner Lerchenberg has gotten the role of the lenten preacher Barnabas after Edmund Stoiber’s demission. He had imitated the Bavarian Prime minister since 1989.

Further famous stout beer locations are Löwenbräukeller at Stiglmaierplatz or Unionsbräu in Haidhausen. That who drinks two or three Mass (1 litre of beer), may need support for his/her walk home. Stout beer may be called, what contains more than 16% of original wort. This represents an alcohol content of more than 6,5%.

That who knows his/her limits is a lucky guy. Even the clergy have their troubles. For centuries the monks brewed tasty beer, serving as a delicious complement to the basic convent food. Also during the strict lenten season the monks intended to compensate for the lack of solid food through nutritious drinks. For the rule was: „Liquid doesn’t break the fasting!“.

The skillful master brewers quickly recognised, that beer saturated in a nice way, if brewed adequately. For the production the monasteries required a special permission by the churchly authorities. This, they filled a barrel and sent it to the Pope in Rome. Once arrived, the head of the church tried the praised drink and had no worries that it might harm the monks’ peace of mind. Due to the long journey, the bumpy transport over the Alps and the Southern temperatures the beer had gotten sour and a horrible taste. Back home the fasting drink was not only popular among the monks. The news about the massive malty beers had quickly spread. Today the stout beer period is the greatest period in Bavaria, for numerous breweries and restaurants.

Stout beer tourists will be best accommodated at frederics serviced apartments: www.frederics.eu


by Christopher Willis