Hops

Hops barely grow in the Chiemgau. Germany's major growing region is the Hallertau north of Munich, home to roughly 17,129 hectares, around 83 percent of Germany's total hop acreage. Most Chiemgau breweries buy their hops from there.

An exception is the Wieninger brewery in Teisendorf. Along Bundesstrasse 304, Wieninger has, by its own account, been growing the Perle variety for more than 15 years. Driving past, you can see the tall trellises and get a sense of how hops grow: climbing along wires to heights of several meters.

What hops do in beer can be split into two roles. Bittering hops provide the sharp edge that balances the malt sweetness. Aroma hops go into the kettle toward the end of the boil, lending notes of herbs, flowers, or hay. In Weissbier, both roles are kept subdued, which is why bitterness levels here stay low, between 8 and 15 IBU according to style guidelines. IBU is a measure of bitterness.

Unlike Pils, hops don't take center stage in Weissbier. Yeast and wheat set the tone, while the hops keep the beer balanced and help it stay fresh longer. A Helles calls for a bit more hop character but, per style guidelines, still stays gentle at 16 to 22 IBU.

The same holds, in stronger form, for the Dunkel and Bock styles: the bitterness has to stand up to more malt, but the hops remain a supporting player. The field at the foot of the Teisenberg remains the exception. Hallertau hops have carried a protected geographical indication since 2010.