The Origins of StarkbierFest
Starkbier, which literally translates to “strong beer”, is traditionally brewed and consumed in the early spring. During what Germans call the “fifth season,” when it’s still too chilly outside to enjoy light and golden beers best-served cold, these stouts are a warmer and more filling alternative to match the weather. The titular strength of this beer refers not to the alcoholic content (though it is typically high), but instead to the beer’s gravity, or Stammwürze, in German. Starkbier comes in many forms, but it is always very heavy. On average, a liter of Starkbier contains 180g of solids, or the equivalent to a third of a loaf of bread.
Appropriately, this kind of beer was originally dubbed flüssiges Brot, or “liquid bread” by the monks who created it. Starkbier’s origins date back to the mid-17th century, when the brothers of the Paulaner monastery would brew and consume these hearty and high-calorie beers as a way to curb their appetites during the 40 days of fasting for Lent. Within a few decades, Bavarian noblemen were tapping Starkbier kegs as well and holding public celebrations each year.
COMING TO THE BRAUHAUS MARCH 13TH 2020