Where Can I Buy Pliny The Elder Beer?

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Pliny is close to perfection, a wonderful balance of hops and malty. This one is truly special, folks! This beer is a craft beer lovers holy grail. This beer started it all basically and is still one of the best double ipa’s ever brewed. Must drink if you love IPAS It’s Pliny! What else is there to say? Definitely lived up to the hype, best west coast ipa out there.

As the first of its kind ever this beer will not disappoint ever. The balance and flavor is what a double ipa is suppose to taste like. Its a beer people make a pilgrimage for and you taste why. TERMS & CONDITIONS Terms of Use The following terms and conditions of use (the “Terms and Conditions”) govern your use of the website www.craftshack.com, which shall include, without limitation, the home page, splash page, and all other pages under the same domain name, and all content thereon (the “Site”) as provided by Craftshack, Inc.

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Who has Pliny the Elder?

Pliny the Elder | Russian River Brewing Company.

How to order dark beer in Germany?

2. Know Your Beer Choices – Most Germans think Americans are a bit off their rockers when they include flavors like pumpkin, chocolate or coffee in their beer. This likely stems from the German Reinheitsgebot – the German Beer Purity Law followed by many breweries.

It states that water, barley, hops and yeast are the only ingredients that can be used in German brewed beer. While not every brewery follows the law today, many Germans and Austrians are used to their beer tasting a certain way. In fact, the first time my husband left his Austrian hometown (just south of Germany) for Ireland and tried a coffee-flavored Guinness, he couldn’t believe the audacity of the brewery – that dark stuff certainly wasn’t beer! (In recent years, however, he has since gotten used to the taste and has become Guinness’ biggest fan – once almost buying out the entire Guinness Factory gift shop in Dublin due to his love for the product.

Anyone need a pair of Guinness socks? Umbrella? Sweater?) While German restaurants and beer gardens may not offer as many unique flavors of beer as Americans are used to, the beer they have is absolutely delicious. Although beer availability varies significantly by region, a few common German beers you should recognize are: • Weißbier (vaiss bee-uh) / Weizenbier (vait-sen bee-uh): With delicious notes of banana and clove, this refreshing wheat beer hails from the southern German state of Bavaria.

• Served in a tall glass, the golden-colored Weißbier (including the famous Hefeweizen ) is a favorite among the Bavarians of Munich.
• Be sure to order a Weißbier during your Fat Tire Tour of Munich – they’ll think you’re one of the locals! • Dunkelweizen (doonk – el vait-sen) / Dunkles Weißbier (doonk-les vaiss bee-uh): In the mood for something darker? Then a Dunkelweizen is the beer for you.

A darker version of the normal Hefeweizen, this beer is creamy and full-bodied, with a slight banana-bread-like taste in some varieties. Yum! • Pils (pilz): If you’re craving something light and crisp, then a Pils, or pilsner, is the way to go. While this beer originated in the Czech Republic, a German Pils is pale in color with a slight bitter taste – definitely a refreshing drink during a long bike ride.

Helles Lager (hell-es lag-uh): No need to worry – this isn’t the lager from hell. “Hell” simply means “light” in German, and this beer is just that: a light pale lager with a delicious malty taste. • Märzen (mer-tsen): Ever been to Oktoberfest ? If so, this is probably the beer you drank there (whether you remember it or not).

While the colors of a Märzen can vary, this beer usually has a copper color and a smooth, malty taste – perfect for drinking at those day-long festivals. • Berliner Weiße (bear-leen-uh vaiss-uh): If you’re on the Fat Tire Tours Berlin Bike Tour, what better way to celebrate than a beer popular in Berlin itself? This pale beer, one of the very few “sours” you’ll find in Germany, is tart and tangy in flavor, and sure to be refreshing during a ride around Germany’s capital city.

Which is better Pliny the Elder or Younger?

Both highly sought-after beers from California’s Russian River Brewing Company are a deep golden color, and are loaded with hops (and alcohol), to be sure – but the differences between the two are rather interesting. They do, however, both share one common characteristic: neither one really lets on quite how potent it is, especially when compared to other imperial IPAs.

But first, a little bit of background. Pliny the Elder, clocking in at 8.0% ABV, is nearly always available, while Pliny the Younger (11.0 ABV) appears but once a year, in February (and in rather limited quantities – which, of course, makes it an Event Beer ). While many beer/history geeks are likely aware that Pliny the Elder (the human, not the beer) helped inspire the scientific name for hops (quite some time before expiring in the eruption of Mt.

Vesuvius that destroyed Pompeii, Herculaneum and the often-overlooked Oplontis and Stabiae), it’s very pleasing that Russian River gave a little nod to him – such details are easy to forget, although there’s no chance of forgetting about the hops in either of these beers.

• The non-potable Pliny the Younger, namesake and nephew of the Elder, is perhaps best-known for writing about his uncle’s death – but he was a busy man beyond that, palling around with the likes of Tacitus and Suetonius, and traveling extensively.
• We’ll overlook the fact that both men probably considered beer something for unlettered barbarians – so, back to the beers.

Although it’s less potent, Pliny the Elder comes across as sweeter than the Younger ; it’s something it shares with some of the better ‘special’ IPAs out there (e.g. Tröegs Nugget Nectar, Bell’s Hopslam ), although it can certainly be said to have set the standard for them.

It has a distinctive malt backbone, with a lot of biscuity flavor – yes, it’s hoppy, but it’s so well-paired with the malts that they just work together beautifully. Pliny the Younger (a triple IPA) is actually a little more subtle; it’s a much dryer flavor, and it hides its strength well; it almost comes across as something more in the 7%-8% ABV range.

This is especially pleasing when comparing it to other beers of this alcohol content, which can sometimes be overly sweet (beyond intentional sweetness, that is) – the hops are still very much leading the way, but even they seem almost a little toned-down next to the hops in Pliny the Elder,

Pliny the Younger is a deliciously deceptive beer – and ‘subtle’ is the adjective I keep returning to – it’s got every excuse to be over the top, but it keeps it all (almost) under wraps – it’s got plenty of fabulous hop flavor and a refreshing bitterness, but those aspects are not overpowering. It’s a surprisingly different beer from Pliny the Elder – I admit I expected essentially a hoppier/stronger version of that one – but it stands very much on its own.

Both are great, unique beers that live up to the hype in different ways – and both are worth seeking out.

Why is Pliny the Elder famous for?

Why is Pliny the Elder important? Pliny the Elder wrote the Natural History, an encyclopaedic work of uneven accuracy that was an authority on scientific matters up to the Middle Ages.

What does Pliny the Elder taste like?

What our panel thought – Aroma: “Nice bright tropical fruit with notes of mango, pineapple, grapefruit, and pine. Some noticeable light malt sweetness as it warms. Dank aroma.” Flavor: “Nice malt sweetness that balances out the bitterness. Slight grassiness, notes of pineapple, pear, grapefruit, mango, and tangerine.

Which Pliny died in Pompeii?

A team of Italian researchers have strengthened the case that at least the cranium found near Pompeii 100 years ago really does belong to Pliny the Elder, a Roman military leader and polymath who perished while leading a rescue mission following the eruption of Mt.

• Vesuvius in 79 C.E.
• However, a jawbone that had been found with the skull evidently belonged to somebody else.
• Over the last couple of years the experts, including anthropologists and geneticists, conducted a host of scientific tests on the skull and lower mandible that had been found a century ago on the shore near Pompeii, which have since been at the center of a scholarly debate as to whether they should be attributed to Pliny,

The main finding of the researchers, who presented their conclusions at a conference in Rome on Thursday, is that the jawbone belonged to a different person, but that the skull is compatible with what we know about Pliny at his death. “This is the first scientific study of the supposed remains of Pliny the Elder, and the clues that have emerged increase the likelihood that it is him,” says Andrea Cionci, an art historian and journalist who first reported the findings in Italy’s La Stampa newspaper.

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According to his nephew, Pliny the Younger, an author and lawyer in his own right who also witnessed the eruption from Misenum, Pliny the Elder’s scientific curiosity was piqued by the dark, menacing clouds billowing from the volcano. Statue of Pliny the Elder on the facade of Cathedral of S.

Maria Maggiore in Como Credit: Wolfgang Sauber Pliny the Younger’s account of the events of those days is considered very accurate, so much so that scientists have dubbed the type of explosive volcanic eruption he described a “Plinian eruption.” In a letter to the Roman historian Tacitus, the younger Pliny recounts that his uncle ordered his fleet to set sail for the Vesuvius area, both to investigate the phenomenon and to help “the many people who lived on that beautiful coast.” According to Pliny the Younger, the fleet and its commander disembarked at Stabiae, a town on the shore near Pompeii.

But as he was leading a group of survivors to safety, Pliny the Elder was overtaken by a cloud of poisonous gas, and suffocated to death on the beach at age 56. Bodies are found In the first years of the 20th century, amid a flurry of digs to uncover Pompeii and other sites preserved by the layers of volcanic ash that covered them, an engineer called Gennaro Matrone uncovered around 70 skeletons near the coast at Stabiae.

• One of the bodies bore a golden triple necklace chain, golden bracelets and a short sword decorated with ivory and seashells.
• The engineer-cum-archaeologist was quick to theorize that the sword, the precious jewels and their sea-related iconography marked the remains as those of a naval commander like Pliny.

Indeed, the place and the circumstances were right, but other scholars at the time laughed off the hypothesis. Humiliated, Matrone sold off the jewels to unknown buyers (laws on conservation of archaeological treasures were more lax then) and reburied most of the bones, keeping only the supposed skull and jawbone of Pliny as well as his sword, Russo said.

Pliny the Elder’s skull, it seems Credit: Flavio Russo These artifacts were later donated to a small museum in Rome – the Museo di Storia dell’Arte Sanitaria (the Museum of the History of the Art of Medicine) – where they have been kept, mostly forgotten, until recently. In 2014, Flavio Russo, an engineer and military historian, published a book for Italy’s Chief of Staff about Pliny’s rescue mission and picked up Matrone’s initial theory on the remains.

Russo has since been putting together funding from private sponsors and a team of experts to test the bones. The initial tests were encouraging, says a news release that the team circulated ahead of Thursday’s conference. The enamel in our teeth contains isotopes that can be traced to the region in which we grew up.

Nowing that Pliny was born and bred in what is today the northern Italian town of Como, the scientists conducted an analysis of the teeth in the jawbone to see if the data would match. And indeed, they found that those teeth belonged to someone who had spent their infancy in northern Italy, the release says.

Then the investigation hit a big snag. Roberto Cameriere, a forensic anthropologist from the University of Macerata, concluded that the teeth belonged to a person aged around 37, way too young to be Pliny the Elder. “Damn, we thought, so it’s not him,” Cionci recalls.

1. Pliny and his slave? Then, another anthropologist suggested that the jawbone and the skull may have belonged to two different people.
2. DNA tests confirmed this hypothesis: the jawbone came from a man whose ancestry could be traced to North Africa.
3. But the skull’s haplogroup was typical of Italic populations in the Roman period, which would still make it possible to identify it as Pliny’s.

So, it seems that in the jumble of skeletons found on the beach in Stabiae, the archaeologists mistakenly associated the skull and jawbone of two different people. Russo, the military historian, says the isotope analysis and the DNA tests suggest the owner of the jawbone was likely a second-generation African who grew up in northern Italy.

• He may have been a sailor, as a large part of ancient Rome’s mariners were recruited in North Africa, or he may have been a slave who grew up on the family’s estate and served as Pliny’s bodyguard.
• The dig at Stabiae, near Pompeii, where the purported remains of Pliny the Elder were found Credit: Flavio Russo After all, Pliny the Younger tells us that his uncle died as he tried to “raise himself up with the assistance of two of his servants.” So perhaps we have found the remains of one of the slaves who died along with the Roman admiral and the group of people they were trying to rescue.

But what about the skull? Is there any further information that can clear up the mystery of the bejeweled skeleton found by Matrone on the beach of Stabiae? An analysis of the sutures in the skull bones does indicate that the individual was of the right age, says physical anthropologist Luciano Fattore.

1. Human babies are born with open cranial sutures to allow the brain to grown and which progressively seal up as we age.
2. Anthropologists can give a range for the age-at-death of an individual judging by the state of the cranial sutures.
3. However, Fattore cautions, that range becomes wider and less precise the older the person is.

In the case of the putative Pliny skull, the sutures on the top of the skull showed an age of 45 years, plus or minus 12 years. The sutures on the sides of the skull were typical of someone aged 56, plus or minus eight years. “On average, these numbers are compatible with the possibility that the skull belonged to Pliny,” Fattore tells Haaretz.

So, to sum up this century-old forensic mystery: we have a skull of a high-ranking Roman official who died at the time, place and circumstances in which ancient sources say this occurred; his DNA and skull are compatible with the age and ancestry of the ‘hero of Pompeii.’ But is this enough to say that we have found Pliny’s remains? “We can never be completely certain,” Cionci says.

“But so far none of our findings have contradicted this theory, and if anything, the evidence in favor of it just keeps mounting.”

Is Pliny the Elder an IPA?

Is Pliny the Elder the worlds best IPA? Elevation Outdoors Magazine Pliny the Elder is ranked as the worlds best IPA in numerous publications and best of all it is brewed in California’s Russian River Valley in the town of Santa Rosa, which is located in the heart of Sonoma County.

1. Has been producing award-winning beers since 1997 under the guidance of their famed brew master/owner Vinnie Cilurzo.
2. They are renowned for being leaders in innovation in brewing and for always challenging the status quo.
3. Their flagship beer is an exceptional beer called Pliny the Elder, a double India Pale Ale.

This beer is named after the ancient Roman statesman Pliny, who died during the eruption of Mt. Vesuvius and had written one of the earliest documented works about hops, the main ingredient in a great IPA. They certainly chose the correct person to name this award-winning beer after – Pliny the Elder has won gold medals at the Great American Beer Festival and the World Beer Cup.

• It is ranked as the third best beer on Beer Advocate and has a score of 100 on Rate Beer.
• The alcohol content is eight percent with 100 IBUs (International Bittering Units).
• This IPA is best enjoyed fresh, which is why the bottling date appears on each bottle.
• It is available year round in 24-ounce bottles and draft, usually in higher-end shops.

When you open this beer you are immediately hit with a big aroma of citrus – this is going to be fun! The beer pours clearer than one would expect for such a hop loaded beer, the color is golden with a two-inch bright white head and moderate lacing on the side of the glass.

• The aroma, as noted earlier, is impressive, you can detect grapefruit, pine, lemon and a hint of pineapple – yep, impressive.
• The mouthfeel is one of the smoothest ever, as you are hit with the grapefruit bitterness up front but then it is nicely balanced with the malt – a real tongue scraper – and a quite dry finish.

You are left with a clean palate and looking forward to the next sip, this is one of the better-balanced IPAs on the market, and as it goes down you will see it is worth the hype. Liquid Gear is proudly sponsored by which is the go-to store for outdoor enthusiasts and everyone else on the go.

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Why is it called Pliny the Elder?

So what DID Pliny the Elder say about hops? What did Pliny the Elder actually say about hops? Not what you’ve been told, probably – and quite possibly he said nothing about hops at all. Thanks to the chaps at the Russian River brewery in Santa Rosa, Sonoma County, California, who named their after him, the Roman author, lawyer and military man Gaius Minor Plinius Caecilius Secundus, who in AD 79 from a surfeit of scientific curiosity after getting too close to the exploding Mount Vesuvius, is now probably better known than at any time in the past 1,900 years.

Russian River named their beer Pliny the Elder because he is supposed to be the first person to mention hops in writing, in his great survey of contemporary human knowledge,, (They named an even hoppier, stronger “triple IPA” after his nephew and heir,, The hop, from Leonhart Fuchs’s De historia stirpium commentarii insignes But the plant that Pliny the Elder wrote about, which he said was called lupus salictarius (which translates as “wolf of the willows”, salix being the Latin for willow tree*) may not have been the hop: there’s certainly no completely convincing evidence in Pliny’s own writings to confirm that lupus salictarius and hops are the same thing.

The first person to identify Pliny’s lupus salictarius as the plant that Italians call lupulo, the Spanish lúpulo, Germans Hopfen and English-speakers hops seems to have been a 16th century Bavarian botanist called, in a book called De historia stirpium commentarii insignes, or Notable commentaries on the history of plants,

• But Fuchs (after whom, apparently, the fuchsia is named), had made a big effort to try to match up “modern” plants with those mentioned by classical authors, and may have made a mistake in deciding that lupulo was derived from, and identical with, Pliny’s lupus salictarius,
• At least one writer has suggested that the word lupulo, far from being derived from the earlier term, may simply be an Italian error for ” l’upulo “, via the French for hop, houblon, and nothing to do with lupus salictarius,

What did Pliny actually say about lupus salictarius ? He mentions it, briefly, in Book 21, chapter 50 of his Natural History, which is a short section about wild or uncultivated foods. After talking about the wild plants eaten in Egypt, he then says: In Italia paucissimas novimus, fraga, tamnum, ruscum, batim marinum, batim hortensiam, quam aliqui asparagum Gallicum vocant.

Praeter has pastinacam pratensem, lupum salictarium, eaque verius oblectamenta quam cibos. There are a number of translations of that passage around, many of which put words into Pliny’s mouth that are not justified by the original. Here’s my stab at an English version: “In Italy there are only a few of these novelties we know only a very few : strawberries, black briony, butcher’s broom, samphire, brambles, which some call Gallic asparagus.

In addition there are wild parsnip and ‘willow wolf’, but these are really amusements rather than proper food.” Now, we can take it (though Pliny doesn’t specifically say so) that when he talks about eating plants such as black bryony (which is actually extremely poisonous, at least the berries, roots and leaves are), and brambles he means eating the young springtime shoots.

And young springtime hop shoots are in Belgium and elsewhere. But that doesn’t prove that by lupus salictarius Pliny meant the hop. What about the actual name lupus salictarius ? You’ll find plenty of people asserting that Pliny (more properly the Romans – Pliny didn’t invent this name) called the hop “willow wolf” “because hops then grew wild among willows like a wolf in the forest”, and a book from 1834 called Medical Botany by John Stephenson declares that “according to Pliny grew amongst willows, to which, by twining round, and choking them, it became as destructive as the wolf to the flock.” But as we have seen, Pliny never said anything like this.

The Naturalis Historia gives no explanation at all for the name lupus salictarius, Mr Stephenson et al are making it up. Now, as it happens, wild hops WILL (and do) climb up trees, and quite possibly in sufficient quantities to bring the trees down with their weight, the way wolves bring down sheep and other prey.

I’ve not found any descriptions of this happening, although I’ve seen wild hops growing all over hedges in great quantities in England, and the botanist Humphrey Gilbert-Carter said in his Glossary of the British Flora in 1949 that ” the hop is commonly seen climbing on the willow in the continental Auenwälder.” But that doesn’t prove that lupus salictarius is the hop, either.

The biggest sceptic about the idea that lupus salictarius equals hop was Victor Hehn, author of a book called The Wanderings of Plants and Animals from their First Home, published in 1885. Hehn suggested that lupulo came from the Germanic hoppe via French: there arose a diminutive form out of this hoppe by the addition of an l, which explains the French houblon for houbelon as well as the Mid.

Latin hubalus. Farther on, in Italy, where the plant was neither cultivated nor used, the foreign word, coalescing with the Article, became lupolo, luppolo; out of which popular name arose the later Mid. Latin lupulus, used by Italian authors. The botany of the Middle Ages was so slavishly dependent on the Graeco-Roman literature that a similar sounding name of a plant was hunted for and happily found in Pliny.

However, as Hehn says, in the very brief mention by Pliny of lupus salictarius There is not a word about its being a climbing plant and if the name had not resembled the Mid. Latin lupulus, no one would have thought of its meaning the hop. Now, if you want my opinion (and I’m taking it that as you’re reading this you DO want my opinion), I think it’s somewhere between possible and probable that lupus salictarius WAS the wild hop plant: Pliny puts it among other wild plants from which the fresh shoots were harvested for cooking, like asparagus, and hop shoots are still cooked today, while “willow wolf” is a good description of what hops are capable of in the wild as they grow up trees for support.

1. But that’s a long way from “definite”, and to write as if Pliny’s lupus salictarius was unequivocally the hop plant is wrong.
2. When the great Swedish botanist Carl von Linné attached a scientific name to the hop in 1753 he gave it the genus name Humulus, from the Swedish for “hop”, humle, and the species name lupulus from the medieval Latin word for “hop”.

Even if lupus salictarius WERE the origin of lupulus, therefore, it would be wrong to say, as many websites do, that Pliny “is credited with inventing the botanical name for hops.” He didn’t: Linnaeus did. In fact there’s a great deal of rubbish written about Pliny and hops on the interwebs: here’s a brief cull: “The Hop was first mentioned by Pliny, who speaks of it as a garden plant” – no he didn’t.

In fact he specifically put lupus salictarius in a section with other wild, uncultivated plants. “Hops were used and consumed by Pliny the Elder and his Roman country men for medicinal purposes.” No they weren’t. “The hop was said by the Romans to grow wild among the willows ‘like a wolf among sheep.’ ” No it wasn’t.

“In the first century AD, Roman naturalist Pliny the Elder named the plant Lupus salictarius or ‘willow wolf’ because of its habit of climbing up willow trees and strangling them.” No he didn’t. Pliny didn’t give lupus salictarius a name, he repeated the name others had given it earlier.

We don’t know why it was called “willow wolf”, we can only guess. And now it’s time for the obligatory advert: my book Amber Gold and Black, the definitive bible of British beer styles, the most comprehensive history of the origins of everything from porter to mild, bitter to stout, is now out and available (despite what it says on the Amazon website) and you can order it for less than the price of four pints of beer.

Buy it, read it, enjoy it, stun your friends with your suddenly vastly enhanced beery knowledge. * Russian River Brewing’s own website translates lupus salictarius as “wolf among scrubs”, evidently borrowing this from messers Rabin and Forget and their Dictionary of Beer and Brewing,

What is Viking beer called?

Beer types – Víking mainly produces lager beers (while their craft beer brands are different). The most popular ones are:

• Víking Gylltur, 5.6% ABV.
• Víking Lager, 4.5% ABV.
• Víking Lite, 4.4% ABV.

In addition to the above, the brewery also makes seasonal beers for Christmas, Easter and Summer, as well as some all year round special beers such as and Organic Pils.

Can I bring beer on a plane?

Want to bring some ‘air sodas’ on your next flight? That’s cool with us! Whether you are traveling with craft beer, cougar juice or hard liquor, we’ve got you covered. Don’t be absinthe-minded and make pour choices, follow these tips on your next trip! According to the FAA, it’s all about the alcohol content! Alcohol less than 24% alcohol by volume (ABV) or 48 proof, like most beers and wine:

For carry-on you are limited to containers of 3.4oz or less that can fit comfortably in one quart-sized, clear, zip-top bag. If it’s overflowing from the bag, that isn’t comfortable. Please remember, one bag per passenger, For checked bags, there is no limit! I wish this was true when I was in college.

Alcohol between 24% – 70% ABV (48 – 140 proof):

For carry-on, same rules apply as above. You are limited to containers of 3.4oz or less that fit in your quart-sized bag. For checked bags you are limited to five liters per passenger. However, it must be in unopened retail packaging!

Alcohol over 70% ABV or over 140 proof:

Leave your bathtub brew at home! Seriously the strong stuff isn’t allowed in carry-on or checked bags!

Our airline partners and the FAA ask that you don’t drink your own booze while flying. Let’s leave the pouring to the pros! And be sure to check your airline’s website to make sure they are cool with being a designated flyer for your hooch. Planning on buying some ‘cough medicine’ at the duty-free store after the security checkpoint? You’re limited to 5 liters of alcohol between 24%-70% ABV or 48 – 140 proof.

The bottles are packed in a transparent, secure, tamper-evident bag by the retailer. Don’t try to sneak a swig! If the bag looks opened or tampered with, then it won’t be allowed to fly in your carry-on bag. Keep the receipt! You must show that the alcohol was purchased within the last 48 hours.

Are you brining wine or other spirits from overseas? Our friends at Customs and Border Protection are in charge of the rules for bringing alcohol into the United States, Cheers! Jay Wagner

How to order beer in the Netherlands?

How to Order a Beer in Dutch – There’s a funny book titled, The Undutchables, It is a highly popular caricature of the Dutch. Aside from over-the-top observations, the book (considered essential reading by Holland’s large expat community) includes useful information generally not found in tourist guides.

Consider the following insight into ordering beer in the Netherlands: Dutch beer ( bier, pils ) is sweet, tasty and strong. Ordering a beer can be confusing for foreigners who attempt to do so for the first time in Dutch. No matter how you refer to a “beer” in Dutch, the bartender will respond by using a different term.

Here, the obsession with diminutives comes into play: Mag ik een biertje? (May I have a beer?) Een biertje? (A beer? Lit. “a little beer,” doesn’t refer to size) Mag ik een pils? (May I have a beer?) Een pilsje? (A beer? Lit. “a little beer,” doesn’t refer to size) For a small glass of beer, use the double diminutive: Mag ik een kleintje pils? (May I have a small beer? Lit.

What is the most popular dark beer in Germany?

When Oktoberfest is over and the beer steins are put away, it’s easy to forget that the world owes much of its gratitude to Germany for creating some of the most tried-and-true beer styles, The mighty lager, the beer that has found a home in Michelin-starred restaurants and the dusty fridge in your parents’ garage alike, can be traced back to a corner of the globe known as Germany before “Germany” even existed.

Budweiser is a lager, sure, but so are the beers that grace the long tables of Oktoberfest. These ancient beers, which are distinguishable from ales by the fact that they utilize bottom-fermenting yeasts that thrive at cooler temperatures, are the building blocks of any beer education. “There will always be room for well-made lagers in the world of American craft beer, and this is being increasingly proven by more and more breweries producing them and more and more craft beer fans seeking them out,” says Rob Camstra and Nick Guyton, director of brewing operations and head brewer at Gemüt Biergarten in Columbus, Ohio.

The German-inspired brewery and beer garden opened in Columbus’ Olde Towne East neighborhood in late 2019. “A big part of our focus at Gemüt is that we do not want to chase trends: clean, well-crafted lagers are a family of beer styles that are timeless.” The spectrum of lagers is almost as vast as the spectrum of beer itself, ranging from the full-yet-refreshing helles to the rich and smoky rauchbier.

But lagers aren’t Germany’s only claim to fame. The country that runs on beer the same way America supposedly runs on Dunkin’ also blessed us with other ubiquitous brews, including the fruity hefeweizen and crisp kölsch. While some German beer styles are seldom seen stateside, there are plenty of American breweries that have found inspiration in these traditional styles and are committed to introducing them to a new generation of drinkers.

Below is a list our experts have curated to showcase the best German beers to drink right now. Minibar Delivery Region: Germany | ABV: 5.4% | Tasting Notes: Banana, Yeast, Cinnamon “The classic hefeweizen from the oldest brewery in the world,” says Hagen Dost, owner and brewer at Dovetail Brewery in Chicago. The brewery specializes in traditional brewing methods to make continental European-style beers, but the beer he’s talking about is Weihenstephaner’s Hefe Weissbier. Drizly Region: Germany | ABV: 5.8% | Tasting Notes: Malty, Floral, Orange peel, Bread When you’re talking about Oktoberfest beers, you’re usually talking about märzen. Traditionally brewed in March so they are ready for the fall, these malty brews are just as well known for their rich flavor as they are for the celebration that goes with them. Drizly Region: Germany | ABV: 5.4% | Tasting Notes: Banana, Cloves, Nutmeg The hefeweizen can be a polarizing style, especially for those who are new to it, but this one-of-a-kind ale also offers a great entry point for drinkers who don’t tend to enjoy beer’s more bitter flavors. Drizly Region: Germany | ABV: 4.8% | Tasting Notes: Biscuit, Lemon, Grass In recent years, kölsch has entered the spotlight as the thirst-quenching, impossibly crisp lager of choice during hotter months. While many American brewers have tried their hand at the style, there’s plenty of German imports available as well, such as Gaffel Kölsch. Drizly Region: Germany | ABV: 5.1% | Tasting Notes: Malt, Floral, Lemon Ah yes, the pilsner: Germany’s most-consumed beer category, and the basis of all of the ubiquitous American lagers that trace their lineage back to German immigrants in the 19th century.

(We could list those brands for you here, or you could just turn on ESPN and wait for the next commercial break.) For a bit more obscure of a pilsner, try a Rothaus’ Pils Tannen Zäpfle, which Camstra says is “a classic from the Black Forest region of Germany, produced by the state-owned brewery in Baden-Wurttemberg, which definitely gives the Czech a run for their money for best pilsner in the world.” The beer has recently gained a cult following in New York, after a homesick German ex-pat, Tobias Holler, implored Rothaus for years to export the beer so he could serve it at his Brooklyn beer hall,

In 2014 he succeeded. Related: The 9 Best Pilsner Beers to Drink Drizly Region: Germany | ABV: 4.7% | Tasting Notes: Chocolate, Malt, Bread A tasting of German beers offers the perfect reminder that not all lagers have to be clear and bright. Despite its name, the dunkel, or “dark,” is a lager that sits in the middle of the beer color spectrum. Total Wine Region: Germany | ABV: 5.6% | Tasting Notes: Hay, Biscuit, Honey By the 1890s, Munich had a centuries-old history of producing renowned dark beers, but that’s when they began to notice a problem: people were suddenly super into this light, crisp “pilsner” category.

So the enterprising Bavarians came up with their own “pale lager,” and just so there was no confusion, they called it Helles — which means “pale” or “bright.” Augustiner-Bräu is Munich’s oldest independent brewery, dating back to 1328, and their Edelstoff helles is one of their most popular offerings.

Compared to pilsner or kölsch, a good helles will be a bit fuller and a touch sweeter, and the Edelstoff is no exception: look for playful notes of hay, fresh-cut grass, biscuit, toasted bread, and even a hint of honey and chamomile. What Our Experts Say “If you’re not counting how many you’ve had by the litre then you’re doing it wrong.” —Rob Camstra, director of brewing operations at Gemüt Biergarten in Columbus, Ohio Related: The Best Nonalcoholic Beers Total Wine Region: Germany | ABV: 6.5% | Tasting Notes: Toffee, Raisins, Molasses We’re staying in lager territory here, but we’re upping the ABV and taking a trip into the annals of history. Originally brewed in the 14th century in the city of Einbeck (a mispronunciation of the city’s name rumored to have lent its signature beer the moniker of “ein bock”), a bock is a strong lager with a pronounced malty character.

They come in a number of styles, from the rich and refreshing maibocks popular in springtime to the darker, more brooding “dunkles bocks” brewed to warm the soul on winter nights. Einbecker Ur-Bock Dunkel is a classic dunkles bock produced in the same city that originated the style seven centuries ago and is still packaged in a bottle based on the original 1851 design.

Brewing Pliny the Elder on the Minibrew! #ad | The Craft Beer Channel

Look for a smooth, malty flavor profile boasting notes of toffee and raisins, with just a sprinkling of hop character to balance out the interplay of caramel and molasses. Total Wine Region: Germany | ABV: 7.9% | Tasting Notes: Chocolate, Figs, Spicy hoppiness Even bigger and boozier than the bocks are their beefed-up brothers, the doppelbocks (“double bocks”), which accentuate the signature malt-forward bock profile with more richness, a fuller mouthfeel, and higher alcohol.

The granddaddy of all doppelbocks is Salvator, first produced by the Franciscan monks at St. Francis of Paula in the 17th century. Legend has it that the monks created the rich, malty, sweet beer as a clever workaround during Lent: they were compelled by their piety to fast, but that didn’t mean they couldn’t enjoy some liquid bread during those hungry times.

Even if you’re not currently fasting, you’ll have trouble resisting Salvator’s inviting aromas of chocolate and caramel malt, or the rich, figgy breadiness on the palate—all tied up nicely by the faint impression of spicy hops on the finish. And for your next round, be sure to try some of the other iconic Munich dopplebocks—like Spaten’s Optimator and Ayinger’s Celebrator—all of which traditionally end in “-ator” as a nod to the beer that launched the enduring style. Total Wine Region: Germany | ABV: 4.8% | Tasting Notes: Nutty, Pumpernickel, Bitter chocolate If I asked you to name a dark beer with deep roasted malt flavor but without huge body or high alcohol, Guinness might seem like the obvious answer. But Germany has its own take on “dark beer with light body,” and instead of a creamy stout, it’s a lean, sleek lager, with all the elegance and precision we expect from fine German engineering.

Schwarzbier (“black beer”) is a 4 to 6 percent alcohol lager made from dark-roasted malt, and one of Germany’s best-known schwarzbiers is Kostritzer. Produced in a brewery that’s been in operation since 1543, Kostritzer offers a roasty, nutty nose and flavors of pumpernickel and bitter chocolate. It’s said that the iconic German writer Johann Wolfgang von Goethe subsisted on nothing but Kostritzer schwarzbier during a period of illness in which he was unable to eat food.

(We’re not suggesting you start replacing all your meals with Kostritzer, but it would certainly be a delicious experiment if a slightly ill-advised one.) Total Wine Region: Germany | ABV: 5.2% | Tasting Notes: Smoke, Roasted malt, Meat If you thought the hefeweizen was polarizing, how about a beer that straight-up tastes like smoke? For that discerning drinker who wants her brew to be reminiscent of bacon, or a slab of smoked brisket, the rauchbier is the way to go.

How soon should you drink Pliny the Elder?

Double Dry-Hopped Double/Imperial IPA – Pliny the Elder was one of the first commercially brewed Double IPA’s created by Vinnie in 1999 while the brewery was still owned by Korbel Winery. In 2020, we brewed Pliny for President by taking the original recipe and adding a 2 step double dry-hop (DDH) process.

1. This beer was a huge hit with not only beer enthusiasts but the entire RRBC crew! So we decided to bring it back in 2021 with DDH Pliny the Elder.
2. The original Pliny and DDH Pliny both have the same hop bill, while the amount of dry hops is roughly doubled in the DDH Pliny.
3. The original Pliny is dry-hopped on day 7 with about 2 pounds per barrel, and DDH Pliny is dry-hopped on day 1 and again on day 6 for a total of about 4 pounds per barrel.

This double dry-hopping process adds even more flavor, complexity, hop aroma, and freshness to the beer. As with all IPA’s, DDH Pliny the Elder should always be kept refrigerated and consumed soon after purchase, although it should have a shelf life of between 2 to 3 months.

Is Pliny the Younger rare?

Three weeks ago, my dad and I piled in the car on a Monday morning and drove an hour and change up to Russian River’s Windsor taproom. As we pulled into the parking lot at 11:30am, a line outside the brewery stretched a few blocks long (we’re talking like New York City avenue-blocks long).

Folks I talked to in line and sitting down inside had waited anywhere from two to four hours, depending on when they arrived. Despite the wait, everyone seemed in excellent spirits. “I’ve waited in longer lines at Disneyland for a shorter ride and no alcohol,” laughed Angelo Venegas, who had driven up from the San Jose area the night before and had already been in line for three hours when we chatted.

Why had people trekked to Sonoma County an hour and a half north of San Francisco on their days off, flown in from out of town, and set up camping chairs to hunker down to wait? To try Russian River’s Pliny the Younger, one of the rarest and highest-rated beers in the world.

Released for just two weeks, one time per year, Pliny the Younger is only available at Russian River’s original Santa Rosa pub and new Windsor facility, along with a few select accounts in the area (and sometimes extremely limited distro out of state). My dad and I only had to hop in the car for a nice drive, but for anyone else outside of a small area in Northern California, trying this incredible triple IPA probably means buying a plane ticket, planning a whole trip, and waiting in line for up to six hours on their busy weekends.

Trust me when I tell you that it is entirely worth it. But Pliny the Younger wasn’t always like the Moby Dick of craft beer. In fact, this beer began as just a simple seasonal release to draw crowds in during the cold winters in Santa Rosa.