Die neue Bierkultur 4.0

Three things are infinite: the universe, human stupidity, and the variety of beer, but I'm not entirely sure about the universe. Beer is variety. It offers a whole universe of history and stories. Its raw materials—water, hops, malt, and yeast—are already diverse in Germany, and in most countries, spices, fruits, honey, coffee, and much more are added. Brewing techniques and maturation open up another universe of possibilities. All of this has led to the fact that brewing data such as alcohol content, original gravity, color, or bitterness values are no longer sufficient to describe a beer. Not least with the emergence of beer sommeliers since 2004, the vivid sensory description of beers, their presentation as "beer-tainment," food pairing, and the rise of beer cellars have come into focus.