Hops

The hops for Upper Bavarian Festbiers mostly come from the Hallertau region north of Munich, the largest contiguous hop-growing area in the world. Since 2010, "Hallertau hops" has carried a Protected Geographical Indication.

Germany grew hops on 18,962 hectares in 2025, down 6.5 percent from the previous year. The plant climbs wires strung from tall trellises. The cones—the cone-shaped flowers—are harvested in late summer.

Brewers draw two things from hops: bitterness and aroma. Bitterness comes from alpha acids, which only become soluble during the boil, which is why bittering hops go into the kettle early. Aroma lives in essential oils that boil off over time, so aroma hops are added late.

Bitterness is measured in IBU. According to the BJCP, a Festbier sits at 18 to 25 IBU, a Märzen at 18 to 24, and a Helles at 16 to 22. A German Pilsner can reach up to 40. Here, hops are meant to support the malt, not overpower it.

Classic Hallertau aroma varieties include Hallertauer Mittelfrüh, Tradition, and Perle, while varieties like Magnum and Herkules provide bitterness. Herkules was grown on 7,848 hectares in 2025. Exactly which hops go into a Rosenheim Festbier is up to each brewery. In Auerbräu's Rosenheimer Herbstfest-Märzen, the hops stay in the background, lending the malt just a hint of herbal character. Before buying, brewers check a variety's alpha acid content, which tells them how much bitterness it will deliver. Harvest runs from late August into September, depending on the variety.