Enjoy the unique experience of drinking FRESH beer with Stärker. Tapped straight from the barrel like in 16th Century Germany, Stärker – German for "stronger" – offers an unrivalled taste sensation that will delight both novice and seasoned beer drinkers.
Stärker is a German-style fresh beer traditionally brewed from malted barley, wheat and German hops. To preserve its natural taste and aroma, Stärker is unfiltered and unpasteurised, giving you a smooth, full-bodied, clean and crisp aftertaste.
The Stärker taste difference lies in its strict 7-day shelf life policy to guarantee freshness. Served straight from the barrel and best consumed at 3ºC, it is quality and freshness you can taste!
Stärker Lager
A full-bodied lager beer with a distinctive herbal aroma, Stärker Lager boasts a beautiful golden brown appearance. Most notable is its malty taste and medium bitterness from the hops – giving it distinctive character with a rounded, smoother feel.
Stärker Aromatic
Golden yellow in appearance, Stärker Aromatic is a delightful medium-bodied beer with fresh fruity hints and herbal aroma. Its sweet malty taste with apparent citrus notes offers a refreshingly clean and crisp aftertaste.
THE ART OF BREWING FRESH BEER
Four Natural Ingredients
Stärker Fresh Beer is made according to the oldest food regulation in the world. The "German Purity Law", introduced in 1516 by the Duke of Bavaria, Wilhelm IV, decreed that only four natural ingredients – barley-malt, hops, yeast and water – could be used in the brewing process of true German beer.
These give beer its character. Malted barley for sweetness and hops, for the pleasurable bitterness, aroma and flavour. Yeast produces alcohol and carbon dioxide to influence taste, colour and foam formation. Last but not least, good quality water that is rich in mineral content provides essential nutrition for the germination of yeast during fermentation.
Let the Brewing Process Begin
1. MILLING reduces the malt to particle size to facilitate the brewing process.
2. MASHING involves mixing milled malt with water at a set temperature. This allows the enzymes in the malt to break down the starch in the grain into sugars or a malty liquid known as "wort".
3. LAUTERING separates the mash into the clear liquid wort and the residual grain. Naturally, Stärker uses the first sweet wort during production.
4. BOILING AND HOPPING happen in the brew kettle. The wort is made more concentrated and sterilised in the process. Hops are added at this stage to give the pleasurable bitterness and special aroma of beer. This also helps to stabilise the content of beer.
5. COOLING AND PITCHING will see the wort mixed with beer yeasts upon cooling to 8-12ºC and before entering the fermenter. The oxygen content and temperature mixture are controlled to ensure proper germination and fermentation of yeast in the next step.
6. FERMENTATION AND MATURATION occur in the fermenting vessel. Here the chilled wort-yeast mixture is given sufficient oxygen and yeast is added on the way to initiate rapid multiplication and fermentation. To transform wort into beer, the sugar in wort must be fermented by the enzymes of yeast to produce alcohol and carbon dioxide. At the end of fermentation, the yeast sediment is collected. The beer is then cooled to lager temperature of 0ºC. During this stage, the beer develops the refined flavours and stability.
7. QUALITY CONTROL includes the examination of the finished beer by the brew master. Three different aspects of the beer will be tested before it is deemed suitable for consumption: beer tasting, beer analysis and microbiological examination.
8. FILLING AND STORAGE of freshly brewed beers take place in barrels kept in cold storage. Delivery is carefully orchestrated in a cold chain system to ensure the freshness of beer. Stärker aspires to provide customers with the best quality beer under perfect timing.
