The south of Germany is characterized by its incredible variety of beers. The region with the highest density of breweries in the world is located here and it's fair to say that in some places every village, no matter how tiny, has its own brewery. Beer is firmly anchored in the tradition of the South and is celebrated every day as a living cultural asset. The styles of the lower half of Germany are as diverse as the techniques, raw materials and recipes. You drink wheat beer, bock, pilsner, smoked beer, dark versions, if necessary also a non-alcoholic beer or a shandy and of course light beer.

The latter is particularly popular in Bavaria. On the one hand, this is because the light goes well with the hearty regional cuisine. Snacks, dumplings, roasts, bratwurst, sauerkraut, knuckles, white sausage and even apple strudel, plum cake and baveses tossed in cinnamon and sugar harmonize wonderfully with the mild spice of the golden beer. On the other hand, the fame of the light beer can be attributed to its incomparably drinkable, delicately balanced and tasteful character. Since its invention at the end of the 19th century, its fan base has been growing steadily and we have long been one of them.

Is light something for you too?

Normally the light comes in a crystal clear, shiny gold tone. Its alcohol content is in the middle and, at a pleasant 4.5 to 5.5%, allows you to occasionally enjoy more than one glass. The straw-blond beauty has a malty accent in scent and taste: a fine bouquet of grains and oven-fresh bread fills the air, while the initial drink ensnares the palate with full-bodied malt tones, soft sweetness, hints of caramel, honey notes and a restrained hop bitterness. When it comes to body, the beer style ranges from slim versions to fuller, more stable versions. However, all versions have the high drinkability and wonderful freshness in common.

After almost two millennia dominated by dark, strong and top-fermented beers, light beer entered the scene between the 19th and 20th centuries. The invention of the refrigeration machine was largely responsible for the fact that the people of Munich wanted to expand their already wide repertoire of beers with a light, bottom-fermented specialty. Previously, bottom-fermented beers could only be brewed in the colder half of the year due to the lack of cooling options, but that has now changed. The Munich draft differed significantly from the Czech Pilsner: the light beer was less bitter, slightly rounder and much more drinkable. Since then, the beer style has become an absolute beer garden classic and should no longer be missing from any beer cellar.

Discover our wide selection of the finest light beer here and find your new favorite beer!