Münchener Bier

[3] The beer is produced using water taken from deep wells within the city of Munich, which is drawn through layers of slate formed millions of years ago.

The water is mixed with coarsely ground malted cereal; this produces a “mash” that is stirred constantly while being heated to different temperature levels.

This helps create the specific flavor profile of the beer, breaking down the hops and removing proteins that are detrimental to the taste.

As a result of its healthy growth ‘Münchner Bier’ achieved first local, then regional, then national and finally international renown.

(…)The renown and reputation of ‘Münchner Bier’ have, as we have seen, grown continuously in Germany and other EU Member States over the last 550 years.