The Maibock tapping on Tuesday evenings in the Hofbräuhaus has a long tradition. Just like the beer served. Where does it actually come from?
The Munich Hofbräuhaus has been owned by the Free State since 1852, and Bavaria’s Finance Minister Albert Füracker (CSU), as host and chairman of the supervisory board, was traditionally allowed to tap the keg at this year’s Maibock tapping on Tuesday evening. The ceremonial speech in the banquet hall is a must for the top treasurer in the country. It took him three hits before the first beer flowed.
Cabaret artist Django Asül, on the other hand, was once again tasked this year with “bashing” the Bavarian politicians in front of 600 guests, i.e. putting them through the wringer. “There is currently no shortage of superlatives. Four investigative committees are running at the same time – respect,” the comedian mocked on Tuesday during his 13th Maibock speech in Munich’s Hofbräuhaus.
Derived from Einbeck in Lower Saxony
The main subject of this evening, however, is clearly the Maibock beer. The origins go far back. The name is derived from the Lower Saxony town of Einbeck. Up until the end of the 16th century, Bavaria’s dukes had their beer delivered from there. A luxury item that has been preserved to survive the long journey of importation. As a result, the import became so expensive that in 1589 it was decided to produce their own beer of a similar design.
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But it wasn’t until 1614 that the Einbeck master brewer, Elias Pichler, found the right composition for the taste, or rather the right seasoning, in the service of Bavaria. It was called “Einbeckisch” or “Ainpöckhischer”, later it became “Bockbier”.
The alcohol content is around 6.0% vol.
Maibock is a bottom-fermented strong beer. It has been served to everyone in Munich since 1639. The Maibock or “Frühlingsbock” is traditionally drunk between Lent and the beginning of early summer. The alcohol content is around 6.0% vol.
The content of the original wort is precisely specified and must be at least 16 percent for strong or bock beers. “Original wort” means the proportion of dissolved substances. This included proteins, minerals, vitamins and, above all, sugar, based on the beer mixture before fermentation. During fermentation, the sugar is converted into alcohol and carbonic acid. The higher the original gravity, the higher the alcohol content.
