Hops

Does hops grow in the Coburg region? No hop gardens of any significant scale are documented here. Breweries source their hops from Germany's major growing regions, and which ones they choose is up to each brewery.

The largest growing region is the Hallertau, whose hops have been registered as a protected geographical indication since 2010. According to the 2025 BarthHaas report, Germany cultivated hops on 18,962 hectares that year. The Hallertau supplies by far the largest share.

Which variety a Coburg brewery chooses isn't listed on any menu. For a Pils, brewers typically use varieties with a clean bitterness and a fine herbal aroma. The amount of hops in a beer is measured in IBU, a figure for bitterness units. According to style guidelines, a German Pils falls between 22 and 40 IBU, while a Helles sits well below that, at 16 to 22.

Hops serve two purposes in beer, both tied to the timing of the addition. Early additions during the boil provide bitterness, balancing the sweet malt body. Late additions bring aroma without adding much extra bitterness. With Brauerei Schleicher's Storchen-Pils, you should expect a noticeably drier, more assertive character than with the same brewery's Landbier.

To taste the differences, drink both one after another and pay attention to the finish: with the Pils, the bitterness lingers longer on the tongue, while with the Landbier it fades more quickly. A sip of water in between helps reset the palate, so the second sample isn't masked by the first.