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The profession of brewer and maltster is the foundation for the best Bavarian beer.
Passionate Artisans of Culinary Delights: Local Brewers and Maltsters – I recently told you about Bavarian culinary craftsmanship and the associated Bavarian trades. I explained the important role these Bavarian artisans play for us by practicing their learned crafts daily, and I even had the opportunity to visit a Munich mill and bakery to gain a better understanding of their professions. (Missed the article? – Read more about the miller and baker trades here.)-> WILL BE LINKED)
As part of the campaign „"Your regional culinary crafts"“ The Bavarian State Ministry for Food, Agriculture and Forestry supports artisanal food producers – namely bakers, millers, confectioners, butchers, brewers, and maltsters – in highlighting and presenting their respective professional ethos and the associated, exciting training programs. After these fascinating insights into the world of millers and bakers, I would now like to tell you about the equally diverse and important craft of brewing and malting, because one thing is clear: without brewers and maltsters, there would be no beer!
The Bavarian Purity Law stipulates what may be included in Bavarian beer.
The craft of brewing and malting
Few beverages and foods are as closely associated with Bavaria as beer. No wonder, since over 500 years ago, Bavarians established the "Bavarian Purity Law," defining what constitutes a good beer and how it must be brewed to be considered a high-quality, pure beer crafted according to the highest brewing standards. Thus, it has long been clear: brewing beer is as much a part of Bavaria as the stars are to the sky! 😉 Although beer's roots and origins lie far in the past, it is increasingly becoming a trendy drink and is gaining popularity in a wide variety of forms – such as isotonic and non-alcoholic beers.
Anyone who delves into the world of beer quickly realizes that not all beer is created equal, and brewing it is definitely a science in itself. Without skilled brewers and maltsters, there would be no beer, and all of Bavaria would feel like it would have nothing good to drink. 😉 All the better, then, that there's a special apprenticeship, a dedicated craft, for this: that of a brewer. Brewer and maltster.
Anyone who wants to work professionally with the topic of beer should ideally do a „"Training as a brewer and maltster"“ and learns how good beer is made and what the basic ingredients are all about. A brewer knows how malt is produced, in what quantities yeast, hops, and water to add, and how to monitor the fermentation processes. There's a lot to learn in the apprenticeship to become a brewer and maltster, and besides learning about the various types of beer, the apprentice learns everything about the brewing process, its monitoring, everything from purchasing and processing raw materials to bottling the beer.
Quality control of beer is one of the tasks of the brewer and maltster.
A qualified brewer and maltster can independently produce various types of beer, as well as beer-based mixed drinks and non-alcoholic beers. They acquire all the necessary expertise regarding raw materials, auxiliary materials, and operating supplies, are proficient in monitoring the production process, and can operate all the necessary brewing equipment and troubleshoot any malfunctions. Regular quality controls at all stages of the brewing process are, of course, also part of the job. The trainee brewer and maltster also operates the bottling lines and cleans the machines after each brewing cycle and between each new brewing process.
I learned that learning the trade of brewer/maltster doesn't require quite as much manual labor as it used to, when it was common to stir the mash by hand in the kettle. Now, it involves much more work with state-of-the-art computers and sophisticated technology – these days, there are many female trainees in the world of beer. Besides an interest in beer and a passion for its production, as well as a basic understanding of scientific principles, a prospective brewer should also possess some technical know-how. The apprenticeship takes place, of course, in a brewery – live and always on the job – as well as at vocational school. And of course, tasting is an essential part of the process! 😉
Over 40 varieties of Bavarian beer are brewed.
After completing an apprenticeship as a brewer, one can start or continue working directly in a brewery. However, it is also possible to pursue a career as a... Brewmaster/brewmasteress to receive further training, or even a Study of brewing and distilling technology to add to it. The possibilities are very diverse and even qualification as a beer sommelier at the Bavarian Academy of Culinary Arts is possible – perfect for improving sensory skills and presenting your own brewed beers even better.
So, if you enjoy drinking beer and are keen to delve deeply into the subject of beer, you will definitely be very happy with this profession.
When I buy beer, it's always regional!
Beer from Bavaria
I've already visited several Munich breweries from the inside, watched the brewing process, participated in beer tastings, and taken various tours. I've also frequently attended brewery anniversaries and launches of new beers at different Munich breweries. Although beer is often associated with men, and I don't drink it all that often myself, it's important to me that when I do, I choose a Bavarian beer, thus supporting local artisans, namely the maltsters and brewers of the region.
Of course, not all beers are created equal in Bavaria. Beer types are strictly categorized, and there are clear regulations governing what ingredients each beer may contain. For example, beers are distinguished by the yeast strain used (top- or bottom-fermenting), by beer category based on original gravity (low gravity, draught beer, full-bodied beer, strong beer), by beer style (pale lager, dark lager, wheat doppelbock, etc.), and by individual brewery brands. Overall, wheat beer is the most popular type in Bavaria. Pilsner is predominant in northern Bavaria, while wheat beer, lager, and pale lager are more common in southern Bavaria.
There are almost 650 breweries in Bavaria.
By the way: Over 40 different traditional beer styles are brewed in Bavaria. In 2019, nearly 650 breweries or brewing facilities were counted in Bavaria – giving the state by far the most breweries in Germany (Baden-Württemberg – approximately 210, North Rhine-Westphalia – approximately 162). In 2018, there were 654 breweries in Bavaria, and currently, the number is rising again. Fun fact: In Bavaria, the average per capita beer consumption is around 125 liters per year; in 2019, it was just under 100 liters. In 2018, we broke our own record, with 24.5 million hectoliters of beer consumed in Bavaria. Of course, it's impossible to actually count that much – or do you feel called out? 😉 Incidentally, Berlin comes in second in the beer-drinking rankings…
Additional information and conclusion
You can also view the culinary artisan professions I presented – miller and baker, maltster and brewer – as well as those of confectioner and butcher again on the Website of the "Genusshandwerke Bayern" (Bavarian Culinary Crafts)„ Take a look. My tip: Explore the different culinary artisans and their products, and in addition to my articles, read about what each profession entails and what makes it special. I also highly recommend taking a private "Bavarian culinary tour" in Munich. You'll be amazed at how much is still made and produced by hand right here in our region, according to time-honored traditions. You'll quickly realize the significant difference in quality, taste, and enjoyment between "industrially produced" and "handmade by a culinary artisan." It has once again made me realize how important it is to support our Bavarian culinary artisans and to show young people, who may be searching for the right career path, just how highly valued these (culinary) craft professions are.
+++ This article was produced in cooperation with the Bavarian State Ministry of Food, Agriculture and Forestry. Thank you! +++
Passionate artisans: Local brewers and maltsters
Details: The culinary craft professions of baker, confectioner, butcher, miller, brewer and maltster
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