Munich’s Strong Beer Festival
When the snow starts to melt and the winter is on the back , Bavarian s in Munich start drinking season. Officially it’s from 18th of March till 16th of April, the opening with many prominent guests is in the Paulaner Wirtshaus restaurant on the Nockherberg hill – the highest point in the city, the call it “mountain†. It’s not as famous as Oktoberfest, but definitely more potent- a lot of strong beer, great, cheerful atmosphere, plenty of food-grilled chicken and pig knuckles, and many attractions and competitions. In these 4weeks of partying Munchners bring out their best beverages ( amber-colored Salvator beer) Bavarian food and throw a noisy parties all over the city, for the locals its called “fifth season†. It’s Oktoberfest without the tourists.The roots of Starrkbierzeit go back in 1630, where the Paulaner monks started to make a very strong beer to sustain themselves during their Lenten fast. There were many name for the extra – strength beer, like “liquid bread†, “holy father oil†and “gentleman’s beerâ€. After that the beer gained a word-of-mouth in the town, but eventually it became known as Salvator. When in 1861 the Paulaner monastery ended up in Franz Xavier’s hands, it turned into a beer hall and produced plenty of monk’s beer, Xavier presented it as a wintertime blues cure. They made original Salvator at 7,5 percent of alcohol by volume, it had a strong , malty flavor, with whom the strength is hidden. Later on other Munich breweries started to follow Salvator lead, they made their own doppelbocks – an extra-strength version of the Bock style – the beers names always were ending with “-atorâ€, the traditions lives on also nowadays in Germany.
Starkbierzeit isn’t very published as its normal in city like Munish, this is the time to show Bavarian culture, pride and traditions. If you have a taste for a strong Bavarian beer and their traditional dishes which goes with it, go to take a part in the Festiva!
