Regions of popularity: Nationwide
Beer type: Schankbier und Vollbier
Original extract: 7 - 12%
Alcohol content: Maximum 0.5% = no detectable physiological effect.
Fermentation type: Top- and bottom-fermenting
Characteristics: Available in many versions, e.g. Pils, Alt, Koelsch, Weizen etc.
Brewing process: Like all German beers, brewed of barley, hops, yeast and water (German Purity Law; yeast only came along later); in fermentation the formation of alcohol is either prevented or the alcohol is largely removed after fermentation.
Serving conventions: Best served between 6 and 7 degrees Celsius.