Did you know spring’s signature brew is also one of Munich’s oldest beers? Yep, this oldie but goodie was created in 1614 due to the people of Munich’s demand for a newer and stronger beer, and it was Brewmaster Elias Pichler who would rise to the challenge.
Since the beer would have to travel long distances Pichler turned to what is known as the Einbeck brewing method. This method calls for heating the beer to a very high temperature, enabling the beer to ferment for longer periods of time.
Today, Maibock is still made using Pichler’s 400-year-old formula. The drink is recognized for its pale copper hue and malty flavor with hints of caramel. As with all of our famous brews it strictly adheres to the purity law governing German beers. This award-winning brew contains 16% original wort and an alcohol level of about 7.2% abv. We have Mr. Pichler to thank for that.
Tradition states that the first barrel of this full-bodied brew must be tapped the last week of April in time to be enjoyed for the whole merry month of May. Even though it’s only around once a year, it is always worth the wait!