Hops

No hops grow in Munich itself, but its brewers don't have to travel far. North of the city lies the Hallertau, whose hops have carried Protected Geographical Indication status as 'Hopfen aus der Hallertau' since 2010. That's where the aroma hops come from that give Munich Helles its fine, herbal scent. Hops from Tettnang, another protected German aroma variety, are also used by some brewers as a complement.

Hop plants climb trellises up to seven meters high on wires. In late summer, usually from late August into September, the bines are cut and the cones picked. These are the female flower clusters containing yellow resin packed with bittering compounds and essential oils.

Brewers distinguish between two roles. Bittering hops go into the kettle early and boil for a long time, since their acids only turn bitter with heat. Aroma hops are added late so their scent doesn't boil away. The Hallertau grows varieties like Hallertauer Mittelfrüh, Perle and Tradition, prized especially for delicate aroma work. Munich's breweries source their hops from this growing region too, choosing varieties and harvests to match how fine the aroma should be and how assertive the bitterness is allowed to get.

In Munich beers, bitterness stays restrained. By style guidelines, a Helles sits at 16 to 22 IBU—a measure of bittering compounds in beer—while a German Pils runs 22 to 40. This difference explains why Helles feels milder: the hops are meant to support the malt, not overwhelm it.