Franconian beer
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If there is a German region known for its beer, it is Franconia. Most of Franconia lies in Bavaria and is divided into a handful of districts. Franconia is characterized by its unusually high density of breweries: almost every city and many communities still have their own breweries.
A cultural asset with tradition
Franconia looks back on more than 1,000 years of brewing tradition and one can rightly say that beer is an important cultural treasure. After the first types of beer were brewed well before Christ, at the beginning of documented brewing history it was primarily monasteries that were responsible for brewing: the monks not only covered their own needs for beer with their work, but also fed pilgrims and others Visitors with their brewing specialties. Physical activity also served as a balance for contemplation and spiritual training - the alternation between brewing and praying was, so to speak, the work-life balance of the Middle Ages and is still the case in many monasteries today. The monks laid the foundation for the Franconian brewing tradition, and the citizens and farmers continued it. The news of the excellent Franconian beer quickly spread and created a demand that soon exceeded the borders of Franconia. Breweries sprouted like mushrooms, Franconian beer was served in every town and was the basis of countless festivities throughout the year. Heavy drinking, bock beer tappings, church consecrations and the harvest in autumn are just a few of the occasions for which beer was and is brewed. Beer is an integral part of Franconian customs: as a culinary cultural asset and as the perfect accompaniment to hearty Franconian cuisine.
Franconian serenity in liquid form
But what is it that actually makes Franconian beer a legend among beers and a culinary highlight? First of all, it should be said that beer shapes the Franconian cityscape and cannot be overlooked when you enter Franconian soil: countless breweries and some malting houses, rock cellars and beer gardens or cellars have been part of Franconian towns for centuries, hop fields run through the Franconian landscape and in summer The entire region shines in the glow of golden grain fields. The Franconian beer landscape is characterized by a great diversity. Franconian beer includes, among other things, smoked beers, unspun beers and Zwickl or Keller beers. A Franconian beer specialty that is still very popular today is smoked beer: a strong beer that owes its incomparable smoky character to the use of smoked malt. In the past, breweries kilned their malt in the brewery's own malthouses, but today this practice is no longer common, with a few exceptions, such as the Bamberg Schlenkerla brewery. What is common, however, is the excellent taste of Franconian beers. They are characterized by an artisanal brewing process, the finest ingredients and recipes that are often passed down from generation to generation. Franconian beer is extremely drinkable thanks to its fine balance between hops and malt. As a rule, unusual ingredients are not used: Franconian beers are traditionally based on the requirements of the Bavarian Purity Law and contain hops, malt, yeast and good brewing water. Franconian beer wonderfully captures the joy of life, serenity and the uniqueness of Franconia.
Franconian beer suits every occasion and, thanks to its down-to-earth, calm character, is the perfect beer for every day.
