Region & History

The story of Munich beer begins with monks and dukes. Augustinian monks started brewing in the city in 1328, and Augustiner is still considered the oldest brewery operating within Munich's city limits today. In 1487, Duke Albrecht IV decreed that only hops, barley and water could go into beer brewed in Munich, nearly three decades before the Bavarian regulation of 1516—later dubbed the Reinheitsgebot (Purity Law)—which initially focused mainly on setting maximum prices.

More important for flavor was a rule introduced in 1553. The Bavarian brewing order permitted brewing only between Michaelmas on September 29 and St. George's Day on April 23. Anyone who brewed in winter had to keep the beer fresh through summer, which is how cool cellars became the heart of Munich brewing.

Between 1589 and 1591, Duke Wilhelm V had the Hofbräuhaus built at the Alten Hof so his court could have its own brown beer. Under Maximilian I, a second building followed at the Platzl in 1607. Ludwig I opened the Hofbräuhaus to the public in 1828, and in 1897 Max Littmann rebuilt it into the beer palace it is today. The brewery itself relocated to the edge of the city.

During the 19th century, an industry grew out of monastery breweries and the royal brewhouse. Gabriel Sedlmayr took over the Spaten brewery in 1807, then the smallest in the city. His sons carried it forward from 1874, and Spaten became an export business with a branch in London.

Today, the EU protects the name. 'Münchener Bier' has carried Protected Geographical Indication (PGI) status since July 18, 1998: the beer must come from Munich breweries. In 2022, the EU registered separate protection for Oktoberfest beer, following an application filed back in 2012. Both names essentially cover six breweries: Augustiner, Hacker-Pschorr, Hofbräu, Löwenbräu, Paulaner and Spaten. Beyond them, smaller brewhouses are experimenting with craft beer and reviving old styles.