hat brewers in Germany, like in many other places, developed strategies to overcome these challenges. They often used cellars or other cool storage areas to regulate temperatures during fermentation. Some styles of German beer, such as Kölsch, are known for being brewed at slightly warmer temperatures, which might have been more suitable for the summer months.

In Bavaria, specifically, there were regulations in place that restricted beer brewing during the warmer months, usually from April to October. This restriction was primarily due to concerns about temperature control and the risk of bacterial contamination and spoilage during the higher temperatures of summer.

During this period, brewing was indeed limited, and the last batches of beer were brewed in March to ensure an adequate supply for the summer months. This practice was more prevalent in Bavaria and some other regions of Germany, where traditional brewing methods and temperature control posed challenges in warmer weather.

It's important to recognize that brewing practices and regulations varied across different regions of Germany and other countries, and the practice of restricting brewing during the summer was not a universal rule throughout all of Germany's history.

Big thanks to our guest, Andy Nita from Nita Beer, and David Schellenberg, our awesome host!

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