| Introduction |
For those of us with an 'O' Level in geography,
it comes as no surprise that there are many similarities between Swiss beer
and that of Austria and Bavaria. (For the geographically-challenged: Austria
and Bavaria are Switzerland's northern and eastern neighbours.)
This is continental Europe (and not Belgium), so we're in lager country,
children. We shouldn't be surprised that country with four official languages
is ever so slightly schizophrenic. On the one hand, Swiss brewers voluntarily
stick (in certain circumstances) to the Reinheitsgebot.
Then they're proud to brew lagers with a third maize or rice. So proud,
in fact, that they celebrate the foreign grain in the beer's name. Not that
I'm complaining. Odd it might be, honest it certainly is.
Swiss law allows the use of maize and rice, as well
as up to 10% sugar and 20% starch. So just how Reinheitsgebot
any of the beers really are, is totally up to the brewer. On the Schweizerischer
Bierbrauerverein - Société Suisse des Brasseurs site they claim that
certain styles are always brewed to the Reinheitsgebot
- it's up to you whether you believe them or not.
|
Index
Swiss brewing industry
Swiss beer satistics
Swiss beer styles
Swiss Breweries
Swiss Beer Law
|
East
is East and West is West
There are two distinct beer cultures (ignoring mass-market stuff):
Western Switzerland (French-speaking cantons and neighbouring areas,
the limit being somewhere near Berne) has been exposed to Belgian imports
for 30 years. Since 1997 beers from Quebec have also been available. But
they don't limit their influences to other Francophone regions; the micros
in this part of Switzerland are also open to British styles.
Eastern Switzerland (German-speaking cantons) is still very much
lager country. The micros and brewpubs there brew lager, lager and more
lager... it's also the region where independent family brewers are still
strong. Their lagers are decent, at times, if unspectacular.
|
| The
Swiss brewing industry |
Without any big predators of its own, Switzerland, inevitably, attracted
the attention of those that had already emptied their own praries of buffalo. Heineken
and Carlsberg gobbled up a considerable portion of the Swiss industry without a great
deal of effort. Between them they have around two thirds of the Swiss beer market.
They did what this type of global parasite always does: push their own crappy lagers
and kill off any interesting beer that falls into their hands. So goodbye Switzerland's
only internationally-known beer (Samichlaus - now brewed in Austria by Schloss
Eggenberg). I'm sure that such philanthropically-inclined enterprises will
continue to improve and rationalise the the poor old parochial Swiss brewing industry.
Map of Swiss breweries (the red dots are larger breweries, yellow, green and blue dots are micros)
Source: Swiss microbreweries http://www.microbreweries.ch/
The current number of active breweries is 92 - a very respectable number
for a country with only 7.25 million inhabitants.. The breweries break down
as follows: |
| Brewery |
No. |
Details |
| Carlsberg/Feldschlösschen |
3 |
Has breweries in Rheinfelden (Feldschlösschen), Fribourg (Cardinal) and
Sion (Valaisanne). Has 42% of the Swiss market. |
| Heineken |
2 |
Has a brewery in Chur. Previously known as Calanda Haldengut
Brauereien. Has 17% of the Swiss market. Bought largest independent Eichof
in 2008. |
| Independents |
17 |
Mostly pretty small (<50,000 hl). |
| Brewpubs |
42 |
The first brewpubs started to appear in the 1990's. As you can see, there are quite
a few of them. |
| Microbreweries |
28 |
The microbrewery scene is very buoyant in Switzerland. |
Brewers' Trade Organisations
As in several other traditional brewing nations, there has been a growing divergence
between the interests of a handful of large brewers and their smaller rivals. One
result has been the establishment of a group representing the views of small, established
breweries. |
Schweizerischer Bierbrauerverein
- Société Suisse des Brasseurs :
Postfach
8023 Zürich
Tel: 01 - 221 2628
Fax: 01 - 211 6206
Homepage: http://www.bier.ch
The established organisation.
|
Interessengemeinschaft unabhängiger Klein- und Mittelbrauereien
Geschäftsstelle: HSP Consulting AG, 9008 St. Gallen
Telefon 071 - 244 0656 /
Telefax 071 - 245 7242
Email: Info@bierig.ch
Homepage: http://www.bierig.ch/
The new organisation. It currently has 17 members. |
Beer Drinkers' Organisation
Switzerland has an active and well-supported beer consumers' organiasation:
Association des Buveurs d'Orges (ABO) - "Barley Drinkers' Association".
Unlike Belgium, where the beer consumer movement is almost exclusively Flemish,
ABO draws its support from both the French- and German-speaking communities
(yes, I am aware that two other langauges are spoken in Switzerland). This
is reflected in their magazine, "Le Courier de l'Orge/Der Gerstenkurier",
which is bilingual.
Association des Buveurs d'Orges (ABO)
Case postale 2,
1800 Vevey 1.
Tel: 021 964 73 30
Email: info@abo-ch.org
Homepage: http://www.abo-ch.org/
|
| Swiss
Beer Styles |
Heaven and Helles
Swiss beer, to no real surprise, slots in neatly between Austria and Bavaria.
These are the only major beer markets where, though pale lager is still
king, it's in the form of Helles rather than Pils. But how long will this
last, especially with Heineken and Carlsberg running much of the Swiss brewing
industry?
Bottom-fermenting Styles
The overwhelming of majority of beer brewed in Switzerland is bottom-fermenting.
The great majority are in broadly the same style as their Bavarian equivalents.
This is a breakdown of the bottom-fermenting styles: |
| Style |
alc. |
Plato |
description |
| Schwarzbier |
4.6 - 5.2% |
|
A recent appearance (or re-appearance) on the Swiss brewing landscape.
Röstmalz gives these dark lagers their alluring pitch-black hue. The
bitterness in such beers derives mostly from this type of roasted malt,
too. |
| Luxusbier |
min. 4.1% |
10º |
The definition of this type of beer is incredibly vague - anything in
a fancy bottle made from unusual ingredients. |
| Pilsner/Premium-Bier |
4.6 - 5.2% |
|
The standard very pale, slightly hoppy sort of crap sold everywhere. Swiss
versions are rarely labelled as "pils" - the vague term "Premium-Bier"
is preferred. Tend to slightly stronger - over 5% - than in other German-speaking
countries. |
| Lagerbier (Dunkles) |
4.2 - 5.3% |
10 - 12º |
A lightly-hopped dark lager. This style is always brewed to the Reinheitsgebot. |
| Lagerbier (Helles) |
4.2 - 5.3% |
10 - 12º |
A lightly-hopped pale lager. This style is always brewed to the Reinheitsgebot.
The most popular style of beer in Switzerland. |
| Zwickelbier |
4.8 - 5.7% |
11.5 - 14º |
Unfiltered lager. Usually an unfiltered version of a Helles or Spezialbier.
A relatively new innovation, but one that has already been taken up by many
brewers. |
| Spezialbier Hell |
4.8 - 5.7% |
11.5 - 14º |
Full-bodied and quite heavily-hopped pale lager. Along the same lines
as a Bavarian Spezial. This style is always brewed to the Reinheitsgebot.
|
| Spezialbier Dunkel |
4.8 - 5.7% |
11.5 - 14º |
Dark, malty lager, similar to a Bavarian Dunkles Export. This style is
always brewed to the Reinheitsgebot. Though many
breweries make one, it is very much a minority style. |
| Festbier/ Märzenbier |
5.8 - 6% |
14 - 15º |
The term Festbier is quite vague, covering a whole range of pale or amber
lagers. This style is always brewed to the Reinheitsgebot.
|
| Bock |
5.4 - 7% |
13 - 17º |
Strong, bitter-sweet lagers, which can vary from pale yellow to dark brown
in colour. Usually available only at certain times of the year - typically
Easter and Christmas. Some of the Swiss examples would be considered far
too weak to be called a bock in Germany or Austria. This style is always
brewed to the Reinheitsgebot. |
| Leichtbier |
max. 3% |
|
Low-alcohol pale lager. |
| Maisbier/Reisbier |
4.8 - 5.7% |
11.5 - 14º |
Pale lager, where the palate has been lightened by the use of maize or
rice in the grist. Such beers have names like "Maisperle". |
Top-fermenting Styles
There are a few examples of Bavarian-style wheat beers, but the style does
not enjoy the same level of popularity as it does in Germany. That aside,
the commercial Swiss breweries are effectively 100% bottom-fermenting.
This is an overview of the top-fermenting beers brewed in Switzerland: |
| Style |
alc. |
Plato |
description |
| Weizenbier |
4.8 - 5.4% |
11.5 - 13º |
Top-fermenting wheat beer in the Bavarian style. Comes in pale and dark,
filtered and unfiiltered varieties. Lightly-hopped, high in carbonation,
and with a characteristic spiciness derived from the special yeast culture. |
| Altbier |
4.2 - 5.3% |
10 - 12º |
A copper to pale brown coloured beer, which is fairly
dry and hoppy. |
| Others |
varies |
|
Some micros and brewpubs brew beers in British styles,
such as Bitter, Stout or Porter. Others try their hand at Belgian styles
like Witbier or strong ale. |
| Swiss
Beer Law |
http://www.admin.ch/ch/d/sr/c817_02.html
Deckblatt | SR 817.02 Lebensmittelverordnung
38. Kapitel: Bier
Art. 394 Definitionen
- Bier ist ein alkoholisches und kohlensäurehaltiges Getränk,
das aus mit Hefe vergorener Würze gewonnen wird, der Doldenhopfen oder Hopfenprodukte
zugegeben werden. Die Würze ist aus stärke- oder zuckerhaltigen Rohstoffen und
aus Trinkwasser hergestellt.
- Hopfenprodukte sind Hopfenpulver, angereichertes Hopfenpulver,
Hopfenextrakt, Hopfenextraktpulver und isomerisierter Hopfenextrakt.
Art. 395 Mindestanforderungen und Zusammensetzungsmerkmale
- Bier muss in der Regel klar sein. Bestimmte Biertypen (z. B.
unfiltriertes Bier, Hefeweizenbier) dürfen Trübungen oder Ablagerungen aufweisen,
die infolge eines speziellen Herstellungsverfahrens entstanden sind.
- Für die Herstellung der Würze können neben Gersten- oder Weizenmalz
folgende stärke- oder zuckerhaltigen Rohstoffe verwendet werden:
- a. Cerealien wie Gerste, Weizen, Mais, Reis;
- b. Zucker, Invertzucker, Dextrose, Glucosesirup bis höchstens
10 Massenprozent;
- c. Stärke bis höchstens 20 Massenprozent.
- Für die Zubereitung der Würze dürfen Röstmalz und Röstmalzextrakte
verwendet werden.
- Der pH-Wert des Bieres darf bei der Abgabe an Konsumentinnen
oder Konsumenten 5,0 nicht übersteigen.
- Der Gehalt an Kohlendioxid muss mindestens 0,3 Massenprozent
betragen.
- Bier muss aus einer Stammwürze von mindestens 10 Massenprozent
hervorgegangen sein. Vorbehalten bleibt Artikel 396 Absätze 3 und 4.
Art. 396 Sachbezeichnung
- Die Sachbezeichnung lautet «Bier».
- Entsprechend dem Stammwürzegehalt können auch folgende Sachbezeichnungen
verwendet werden:
- a. Lagerbier bei 10.0 - 12.0 Massenprozent
- b. Spezialbier bei 11.5 - 14.0 Massenprozent
- c. Starkbier bei mindestens 14 Massenprozent
- Bier darf bis zu einem Alkoholgehalt von 3,0 Volumenprozent
als «Leichtbier» bezeichnet werden. Der Stammwürzegehalt von Leichtbier unterliegt
keiner Begrenzung.
- Bier mit einem Kohlenhydratgehalt von höchstens 7,5 g pro Liter
und einem Alkoholgehalt von höchstens 4,5 Volumenprozent darf als «kohlenhydratarm»
bezeichnet werden. Der Stammwürzegehalt muss 8,0?9,0 Massenprozent betragen.
Art. 397 Übrige Kennzeichnung
Trübe Biere, die nach einem speziellen Verfahren hergestellt wurden, müssen auf der
Etikette einen entsprechenden Hinweis enthalten.
Art. 398 Ausschank
- Zum Ausschank von Fassbier sind nur Druckapparate (Bierpressionen)
gestattet, bei denen komprimiertes Kohlendioxid oder Stickstoff verwendet werden.
- Der Anschluss der Druckgasleitung am Siphon oder Anstichkopf
muss mit einem Rückschlagventil versehen sein.
- Mit den für Bier bestimmten Schenkhahnen dürfen keine anderen
Getränke ausgeschenkt werden.
- Tropfbier und Bierreste dürfen nicht ausgeschenkt werden
|
Dr.
Gab's Beer
Dérochet,
Lausanne.
Email: info@drgabsbeer.com
http://www.drgabsbeer.com
Founded: 2001
Annual production:
| Beer |
alc |
Description |
Score (100) |
| Ténébreuse |
4.1% |
Stout. Ingredients: Pilsener and chocolate malt, torrefied barley,
Northern Brewer hops. |
|
| Gabslag |
4.7% |
Pale lager. Ingredients: Pilsener malt, Saaz, Golding, and Northern
Brewer hops, Saflager bottom-fermenting yeast. |
|
| Farandole |
4.9% |
Pale ale (rousse). Ingredients: Pilsener malt, amber malt, chocolate
malt, Northern Brewer and Golding hops, flaked barley, Manchester
yeast. |
|
| Houleuse |
5.8% |
Belgian style wheat beer (Witbier). Ingredients: Pilsener malt,
wheat malt, flaked barley, Saaz and Golding hops, coriander, orange
peel, Danstar yeast.
|
|
| Crockus |
6.3% |
Dark lager. Ingredients: Pilsener malt, pale and dark Munich malt,
Hallertau and Golding hops.
|
|
| Chameau |
7.2% |
Amber-brown ale (Belgian style).Top-fermenting. Ingredients: Pilsener
malt, amber malt, chocolate malt, Hallertau and Saaz hop, Belgian
yeast.
|
|
| Tempête |
8% |
Strong golden ale (Duvel-style). Ingredients: Pilsener malt, sugar,
Golding and Northern Brewer
hops, Belgian and British yeasts. |
|
| Crépuscule |
5% |
Blonde. Seasonal - Summer. Ingredients: Pilsener malt, wheat malt,
Saaz and Hallertau hops
|
|
| Casanière |
8.6% |
Bière de Noël. Seasonal - Winter. Ingredients: Pilsener malt, flaked
barley, torrefied barley, flaked maize, Northern Brewer and Golding
hops, coriander, cinnamon, Manchester yeast.
|
|
Microbrewery. They brew an interesting mix of British and Belgian styles.
|