German beer culture

The '''''' (; ) is a series of regulations limiting the ingredients in beer in Germany and the states of the former Holy Roman Empire. The best known version of the law was adopted in Bavaria in 1516 (by William IV), but similar regulations predate the Bavarian order, and modern regulations also significantly differ from the 1516 Bavarian version. Although today the is mentioned in various texts about the history of beer, historically it was only applied in the duchy, electorate, then Kingdom of Bavaria and from 1906 in Germany as a whole, and it had little or no effect in other countries or r

drinking vessel

outdoor area in which beer, other drinks, and local food are served

beer hall in the city center of Munich, Bavaria, Germany.

large drinking establishment mostly serving beer

thumb|An empty ''''' (pronounced ) or (Swiss and Bavarian spelling, elsewhere used for dialectal ) is the German word describing the amount of beer in a regulation mug, in modern times exactly . is also a common abbreviation for ''''', the handled drinking vessel containing it, ubiquitous in Bavarian beer gardens and beer halls, and a staple of Oktoberfest. This vessel is often referred to as a beer mug by English speakers, and can be correctly called a beer stein only if it is made of stoneware and capable of holding a regulation of beer.

thumb|Schlenkerla Rauchbier being tapped straight from the cask (2003)

beer cocktail

thumb|A typical sign for the Stammtisch is a special ashtray thumb|An enamel Stammtisch sign in a bar in Munich thumb|The pennant of a usual Wikipedia Stammtisch (at :de:Wikipedia:Duisburg|Duisburg)

thumb|350px|The Hirschgarten in 2006

Bierbrand (also known as Bierschnaps or Eau de vie de bière) is a liquor produced by distilling beer. Bierbrand produced in the European Union and Switzerland is required to contain at least 38% alcohol by volume and retain the flavor profile of beer. Additives such as neutral spirits or flavorings are prohibited, except for caramel color.