February 2007
Starkbierzeit
Starkbierzeit
Just as Fasching is winding down, another Munich event encourages quaffing: Starkbierzeit. During Lent—the period between Ash Wednesday and Easter—Catholics often fast or avoid eating meat. In the eighteenth century, industrious monks found a way to get their calories and their buzz during these months by mixing up an extra-heavy brew known as Starkbier (strong beer). (Liquid didn’t break fasting rules.) Though the concoction is a bit more alcoholic than other blends, the “strength” refers to the concentration of dissolved solids in the drink: starch, sugar, proteins, and minerals, known as Wort. Brews that are 16% Wort are known as Bockbier, and Doppelbock has 18%. Such brews were often called “liquid bread,” and not with exaggeration: One Mass (liter) of Doppelbock contains roughly the equivalent nutrients of 16 loaves of bread. After 1780, the city allowed monks to sell the beer outside of the monasteries, and today Catholics and hedonists alike enjoy the thick and malty blends.
The most popular place to indulge is where it all began: at the Paulaner am Nockherberg on the Isarhochufer near Kolumbusplatz. They serve their famous “Salvator” Starkbier in an Oktoberfest-style beer hall from March 9 to 25. It is open Monday through Friday, 2 pm to 10:30 pm, and weekends 11 am to 20:30 pm. Just as during Oktoberfest, the season begins with the tapping of the first keg during a traditional political roast called the Derbleck’n. This year, it will be hosted by Turkish cabarettist Django Asül, who is expected to breathe new life into the festivities.
Other Munich breweries also offer similar brews. Löwenbräu will offer a mix called “Triumphator” at its beer hall on Stiglmaierplatz (Nymphenburgerstr. 2), and the Augustiner Keller (Arnulfstrasse 52)
will serve “Maximator.”
