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Malzbier is a full beer with an average master spice of 11,7%. It has a dark, nearly black color, which results from the mixture of bright and dark barley malt. Malzbier is brewed exactly the same as other beers, however the yeast is added with approximately 0"° Celsius. Thus it does not ferment, and practically no alcohol develops. The mark Karamalz for example has an alcohol content of 0,2% volume. and may be brought therefore as "“alcohol-free"” into the market. In addition carbonic acid and sugar (usually in the form of are added. The sugar serves thereby in particular as coloring material. Some manufacturers (e.g. Karamalz) offer calorie-poor Malzbiere.

Malzbier is coolly drunk like most beers. Also it can be used as "“shot"” in bright beers. In addition there are naturally countless modifications such as Malzbier with fruits, Malzbierbowle etc.

History

A forerunner of the today's Malzbiers is "„the Braunschweiger Mumme "“, which has its origin as alkoholhaltiges strong beer in medieval Braunschweig (1390 for the first time documentary mentioned) and in modified form - alcohol-free - this very day is produced there.

In the year 1960 there was a controversy, since it is forbidden in Bavaria to manufacture Malzbier with sugar additive. It decided then the Federal High Court that it may be led only under the name Malztrunk into the trade. Well-known marks are Vitamalz and Karamalz. There are however still some few genuine Malzbiere, for example "“Koch' Malzbier"” from the Cologne brewery Schwartz kg ("“mill brewery"”). Here are for example added: Brauwasser, barley malt, sugar, Weizenmalz, Farbmalz, and nature hop; with an alcohol content of 2,0%.

See also: Root Beer

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