Beer Battle: America vs. Germany


Photo by ScubaBeer/FlickrCC

Yesterday I wrote a piece for my host paper here in Berlin, der Tagesspiegel, defending American beer. Needless to say, the reaction from commenters has been swift and harsh. But because it's in German, I'm really only seeing half the debate. What do Americans think about German beer? And what do readers think about the piece? Remember, it's for a German audience, but I hope the arguments can get some discussion going.

Read the piece in translation below; read it in the original German here.

Dish water. Piss. A joke. There are a lot of stereotypes about American beer here in Germany. And these stereotypes aren't completely wrong: Budweiser, Miller, Coors--the USA manufactures a lot of famous, awful beers.

But the market is changing: Since the late 1980s you can find more and more small, fantastic American breweries. Dogfish Head, from Deleware, for example, is famous for its so-called "extreme beers" brewed with raisins or aged in oak barrels. These "micro breweries" or "craft brewers" only have around five percent of the market, but they nevertheless have a big influence. As an answer to these challengers the big firms are making better and better beers--Coors produces Blue Moon, a wheat beer, and Anheuser-Busch has brought Stone Mill, an organic pale ale, to the market.

In comparison, the German beer market seems a little boring to Americans. It's true that Germany produces Schneider, Weihenstephaner, Andechs, and Schlenkerla. But how often are these beers consumed? Becks, Sternburg, Flensburg, and others are the most-consumed beer brands in Germany, and they are hardly better than Coors or Miller.

It's no wonder that, according to the German statistical office, in the first half of 2009 German breweries sold 2.3 million hectoliters (4.5 percent) less beer than in the same period for 2008. That's the largest drop in statistical history. Is it possible that Germans find their own beer a bit boring? In any case it's time that Germany give American beer a second chance. Here are five reasons:

1. Quality For a long time price was the single most important factor in the American beer market. But today there are really two beer markets: one, in which price is still determinant, and another, in which quality counts. The second market is smaller, but more complex and adventurous; they drink Dogfish Head and other beers as a luxury symbol. In this market the best breweries compete through quality as well as price. It's normal to find a $10 beer made with the finest ingredients in a corner grocery store. How many German beers cost more than 1.50 euros?

2. Selection This second market promises not just quality, but also variety. Twenty years ago there was only watery pilsner. Today any local store offers a beer universe: barley wine, IPAs, cream porters, Belgian triples, fruit beers, imperial stouts and many others. The beer world knows more than just light and dark.

3. Innovation German beer is prized for its tradition. The breweries here have perfected the lager, the hefeweissen, and the helles. But how often do you find new offerings? In contrast, each year brings new trends, experiments, and fads to the American beer market. The current trend is for more and more hops, although Belgian beers--tripels, saisons, etc.--are also hot. These often have a higher alcohol content, and as an answer you can also find more and more nuanced beers, especially from Pennsylvania. There you can find Stoudt's, which specializes in German beer styles--they brew kölsch, maibock, helles, pils, doppelbock, and hefeweissen. Such innovations make the American beer scene exciting, fun, and surprising. It's also important to note the influence of homebrewing. Americans love homebrewing, and many microbreweries started out as hobbies. The homebrewing scene is an enormous workshop for the American beer world.

Presented by

Clay Risen is an editor at The New York Times, and is the author of A Nation on Fire: America in the Wake of the King Assassination. He has written for The New Republic, Smithsonian, and The New York Times Sunday Magazine.

How to Cook Spaghetti Squash (and Why)

Cooking for yourself is one of the surest ways to eat well. Bestselling author Mark Bittman teaches James Hamblin the recipe that everyone is Googling.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus


How to Cook Spaghetti Squash (and Why)

Cooking for yourself is one of the surest ways to eat well.


Before Tinder, a Tree

Looking for your soulmate? Write a letter to the "Bridegroom's Oak" in Germany.


The Health Benefits of Going Outside

People spend too much time indoors. One solution: ecotherapy.


Where High Tech Meets the 1950s

Why did Green Bank, West Virginia, ban wireless signals? For science.


Yes, Quidditch Is Real

How J.K. Rowling's magical sport spread from Hogwarts to college campuses


Would You Live in a Treehouse?

A treehouse can be an ideal office space, vacation rental, and way of reconnecting with your youth.

More in Health

From This Author

Just In