Germans And Their Unique Hot Beer Drinking Culture

Drinking hot beer might not sound appealing to many, but in Germany, there is a beverage called Glühbier, which translates to glow beer or mulled beer. It is a seasonal speciality, often found at Christmas markets and winter festivals throughout Germany and some other parts of Europe. The tradition of drinking warm beer in Germany dates back to the Middle Ages and possibly even earlier. Medieval Europeans often drank their beer warm or at room temperature, and adding spices to beer was common to enhance its flavour and, in some beliefs, to offer health benefits.

German beers are served slightly warmer than American beers

The reason for this difference in serving temperature is that colder beers tend to have less flavour and aroma. Ales, for example, are brewed with ale yeast, which ferments best at warmer temperatures. This enhances their flavour and aroma, which are stunted at colder temperatures. Lagers, on the other hand, ferment at much colder temperatures, and are often considered virtually flavourless, so they are generally served ice-cold.

Many beer connoisseurs argue that by chilling a beer down to almost freezing point, you lose a lot of its distinctive flavour and aroma. Different types of beer can taste better at different temperatures. For example, Irish stouts are traditionally served at around 55 degrees Fahrenheit, while lager beers should be served at temperatures between 40 and 45 degrees. Dark beers, coffee and chocolate-style beers, or stouts/porters are better at warmer temperatures of 50 degrees, which allows the sweeter flavours to shine through. And as a rule, lighter beers or wheat beers are better served at colder temperatures of 35 to 40 degrees Fahrenheit.

In Germany, the serving temperature of beer depends on the type of beer. Light beers, such as Pilsners, are usually served chilled, at around 43-46 degrees Fahrenheit. Wheat beers might be served slightly warmer, at 46-50 degrees Fahrenheit. Darker beers, like Bocks or Schwarzbiers, are often served at slightly warmer temperatures than light beers, but still cooler than room temperature, at around 48-55 degrees Fahrenheit.

The tradition of serving beer at these temperatures is tied to the characteristics of the beer. Cooler temperatures can be refreshing and help maintain the fizziness, while slightly warmer temperatures can enhance the beer's aroma and flavour profile, particularly for complex brews.

Warmbier, a historical German beverage

The standard recipe for Warmbier involved heating beer and adding eggs, flour, butter, ginger, nutmeg, salt, and sugar. This concoction resulted in a beverage more akin to a protein shake than a traditional beer. While Warmbier is no longer widely consumed in Germany, it remains a notable part of the country's drinking culture and history.

In the present day, Germans typically serve their beers at a slightly warmer temperature than Americans, with ales falling between 35 and 50 degrees Fahrenheit. This temperature range is still cool enough to be refreshing and optimally present the beer's flavours. However, it is warmer compared to the US, contributing to the myth that Germans drink their beer warm.

During the winter months, Germans often indulge in a seasonal mulled beer called Glühbier, similar to the popular Glühwein (mulled wine) found at Christmas markets. Glühbier is made by warming malted beer and adding spices such as cloves, cinnamon, star anise, and sometimes citrus. This tradition of warming beer dates back to the Middle Ages, and the practice of adding spices was believed to offer health benefits.

While Germans generally do not drink their beer warm, they recognise that serving it slightly warmer enhances the aroma and flavour profile, particularly for complex brews. This preference for slightly warmer beer is also observed in other European countries, such as Belgium and Austria, where beer is served at cellar temperature to optimise flavour.

Glühbier, a warm German beer for winter

While Germans typically don't drink their beer warm, there is one notable exception: Glühbier. This warm German beer is a seasonal speciality, often enjoyed during the colder months. The name Glühbier translates to "glow beer" or "mulled beer", and it is similar in concept to the more widely known Glühwein, or mulled wine.

Glühbier is a winter drink, usually found at Christmas markets and winter festivals throughout Germany and some other parts of Europe. It is made by warming beer, typically a dark malt-forward beer such as a doppelbock, and adding spices such as cloves, cinnamon, star anise, and sometimes citrus. Fruit juice may also be added to sweeten the flavour and balance the acidity.

The tradition of drinking Glühbier dates back to the Middle Ages, and possibly even earlier. Medieval Europeans often drank their beer warm or at room temperature, and adding spices to beer was a common practice to enhance its flavour and, according to some beliefs, offer health benefits. Today, Glühbier provides a comforting, spiced drink that combines the warmth of a hot beverage with the familiar taste of beer, enriched with seasonal spices.

In addition to Glühbier, there is another historical example of Germans consuming warm beer: Warmbier. This beverage was crafted as a healthy alternative to coffee in the 17th and 18th centuries, when coffee was considered unhealthy. Warmbier was made by heating beer and adding ingredients such as eggs, flour, butter, ginger, nutmeg, salt, and sugar. While it is not a popular drink in Germany today, some Germans still enjoy it during the colder season.

So, while Germans generally prefer their beer slightly cooler than room temperature, there are a few exceptions like Glühbier and Warmbier that showcase a tradition of enjoying warm beer during the winter months.

Beer warmers, devices to warm beer

While Germans do not drink warm beer, their beers are served slightly warmer than American beers. German ales are typically served between 40 and 50 degrees Fahrenheit, whereas Americans tend to serve their beers almost at freezing temperature. Central Europeans, including Germans, sometimes use a device called a beer warmer to slightly increase the temperature of their beer so that it is not too cold to drink during winter.

Beer Warmers

Beer warmers, also known as "bierwärmer" in German and "ohříváček" in Czech, are narrow metal tubes with a hanger that can be filled with hot water, closed with a lid, and then hung inside a glass of beer. The hanger rests on the rim of the glass, and the tube is dipped into the beer, allowing the consumer to adjust the temperature to their liking.

History and Usage

Beer warmers were once a common sight in Central European pubs, especially in the Czech Republic, where they were often given as Christmas gifts for fathers and grandfathers. However, in recent years, their use has declined significantly, and they are now rarely seen even in the homeland of lager brewing. The traditional beer warmer has been largely replaced by modern electric devices such as the "Tauchsiedler," which is typically used for warming or boiling water.

Alternative Methods

In addition to using a beer warmer, there are other ways to enjoy beer at a slightly warmer temperature. One option is to ask for a bottle from the cellar instead of the refrigerator or request a glass that has been rinsed with hot water. Alternatively, simply letting the beer come to room temperature can also help take the chill off.

German beers are served at different temperatures depending on the type of beer

Light beers, such as Pilsners, are usually served chilled, at around 6-8°C (43-46°F). Wheat beers might be served slightly warmer, at around 8-10°C (46-50°F). Meanwhile, darker beers, like Bocks or Schwarzbiers, are often served at slightly higher temperatures than lighter beers but still cooler than room temperature, at around 9-13°C (48-55°F).

The tradition of serving beer at these temperatures is tied to the characteristics of the beer. Cooler temperatures can be refreshing and help maintain the fizziness of the beer. On the other hand, slightly warmer temperatures can enhance the beer's aroma and flavour profile, particularly for complex brews.

While Germans do not generally drink their beer "warm" by any standard, they may enjoy it at temperatures that are warmer than what is common in the US. This preference for slightly warmer beer may contribute to the misconception that Germans drink their beer warm.

In addition, during the winter months, Germans may consume a seasonal mulled beer called Glühbier, which is served warm. Glühbier is typically made by warming malted beer and adding spices such as cloves, cinnamon, star anise, and sometimes citrus. It is a winter drink, similar to the widely known Glühwein (mulled wine), and is often found at Christmas markets and winter festivals in Germany and other parts of Europe.

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