Who does not like to enjoy a cold beer with friends after work? But what do we really know about the drink made from hops, yeast and malt? In our Schügapedia from Schützengarten you will learn about the production, about beer types, vitamins in beer and by the way, we also explain what a beer has to do with a whirlpool!

AAntrunk / Abtrunk First sensory impression and last taste impression of the tasting.
BBeer foam The beer foam consists of protein and hop bitter substances. A good beer foam should be fine-pored and adhere well to the glass wall of the beer glass.
CCO2 CO2 (carbon dioxide, colloquially called carbonic acid) is formed during the alcoholic fermentation of sugar.
DDark beer Beer made with dark malts and roasted malts.
EEuropean Beer Star Independent, international beer test at the Doemens professional academy in Munich.
FFermentation  For beer with bottle fermentation, a part of the fermentation, as well as the maturation of the beer is carried out in the bottle.
GGallus 612 Beer specialty of the brewery Schützengarten: reddish-brown, top-fermented ale, ripened on oak, bottled unfiltered.
HHops Hops (lat. Humulus Lupulus) is the spice of beer production. He is a dioecious (there are male and female forms), right-handed climber of the hemp family. For beer production, only the umbels (fruit cones) of the female plants are used. The most important ingredient is lupulin. In addition, the conical leaves contain valuable tannins.
IIBU IBU stands for “International Bitterness Unit” unit of measure for the perceived bitterness of beer.
J“Jungbier” (Young beer) As a Young beer, the brewer refers to the intermediate product after the main fermentation. Until the filtration or bottling, the young beer has to mature and store for a few weeks.
KKeg The English term for a beer barrel. It is made of stainless steel and has a fixed riser.
LLupulin Sticky, yellow powder in the hops umbels. Lupulin contains hop resins and hop oils.
MMalt Also called brewing malt, is the processed product of cereals in the malting plant.
NNiacin Also called nicotinamide, is one of the most important vitamins in the fermentation process and is included in the beer.
OOpen Bar Beer edition from the barrel over a dispensing system.
PPolyphenols Also called tannins, are natural plant dyes and occur in malt and hops. The polyphenols are antioxidant and radical scavengers. This has a positive influence on the taste stability of beer.
RRipening The ripening of the young beer takes place after the main fermentation. Here, the aroma of the beer is rounded and refined.
SStale Beer tastes stale when the carbon dioxide has escaped.
TTettnang Hop growing area in Germany at Lake Constance.
UUnfiltered beer After maturation and storage, the beer is not filtered and still contains yeast, egg white and turbidity particles.
VVitamins The beer contains a number of vitamins, especially the B Group such as folic acid, vitamins B1, B6 and B12.
WWhirlpool Last brewing vessel in the production of beer, in which the Hot break is eliminated after wort boiling.
ZZKG or ZKL Cilyndroconian fermentation or storage tank

Learn more about the world of beer and come to Freiruum and visit the Hops 22 Schützengarten beer bar. You will find over 30 different bottled beers and 6 to 8 different beers directly from the taps. We also regularly offer events and tastings such as Beer Night or Beer Yoga. All information can be found on our website.