Ref. Ares(2013)3642812 - 05/12/2013
Annex II.
6.
Summary information
Beer
Country of origin
Product
Geographical indication proposed for protection
Germany
Beer
Bayerisches Bier
Germany
Beer
Bremer Bier
Czech Republic
Beer
Budějovické pivo
Czech Republic
Beer
Budějovický měšťanský var
Czech Republic
Beer
České pivo
Czech Republic
Beer
Českobudějovické pivo
Germany
Beer
Münchener Bier
7
íly-eWeke*,
VI/5073/97-EN
Council Regulation (EEC) No 2081/92
Application for registration: Art. 17
PDO ( ) PGI (x)
National application No : -
1. Responsible department in the Member State:
Name:
Bundesministerium der Justiz
Address:
Postfach
D-53170 Bonn
Tel
02 28/58-0
Fax:
02 28/58 45 25
2. Applicant group:
2.1 Name: Bayer. Brauerbund e.V.
2.2 Address:
Oskar-von-Mffler-Ring 1
80333 München
2.3 Composition: producer/processor (x) other ( )
3. Type of product : Beer
4. Specification:
(summary of requirements under Article 4(2))
4-1 name: Bayerisches Bier
4.2 description:
Schankbier
bottom fermented
original wort (%):
7.0 - 9.0
% alcohol by volume:
2.5 - 3.5
colour (EBC):
5-15 units
hop bitter content (EBC):
25-30 units
a foil-bodied, soft, fizzy beer with fewer calories and alcohol by volume than Vollbier
(full-strength beer)
EN/06/97/50730500.WOO (DE)
mzh
Hell/Lager
bottom fermented
original wort (%):
11.0 - 12.5
% alcohol by volume:
4.5-5.5
colour (EBC):
5-20 units
hop bitter content (EBC):
8-25 units
a slightly aromatic, light, full-bodied, mild beer
Pils
bottom fermented
original wort (%):
11.0- 12.5
% alcohol by volume:
4.0-5.5
colour (EBC):
5-15 units
hop bitter content (EBC):
25 - 45 units
a distinctive, slightly sharp beer with a bitter edge lent by the hops
Export
bottom fermented
original wort (%):
12.0-13.5
% alcohol by volume:
4.5 - 5.5
colour (EBC):
10-50 units (í hell - dunkel)
hop bitter content (EBC):
15 - 35 units
a foil-bodied, well-rounded bitter taste
-2 -
EN/06/97/50730500. WOO (DE)
mzh
Dunkel
bottom fermented
original wort (%):
11.0- 12.5
% alcohol by volume:
4.5-5.5
colour (EBC):
40 - 60 units
hop bitter content (EBC):
20 - 35 units
a full-bodied beer with a malty aroma
Schwarzbier
bottom fermented
original wort (%):
11.0-12.5
% alcohol by volume:
5.0 - 5.5
colour (EBC):
60 -120 units
hop bitter content (EBC):
10 - 30 units
a beer with a roasted aroma, a slight malty aroma and a bitter edge lent by the hops
Märzen/Festbier
bottom fermented
original wort (%):
13.0 - 14.5
% alcohol by volume:
4.5-6.0
colour (EBC):
7-40 units
hop bitter content (EBC):
12 - 45 units
a malty-flavoured beer with a slightly bitter edge lent by the hops
Bock
bottom fermented
original wort (%):
16-18
% alcohol by volume:
6.0-8.0
colour (EBC):
10-120 units ( hell - dunkel)
hop bitter content (EBC):
15-40 units
a full-bodied, malty-flavoured beer with a delicate aroma of hops
-3 -
EN/06/97/50730500.WOO (DE)
mzh
Doppelbock
bottom fermented
original wort (%):
18.0-21.0
% alcohol by volume:
6.0 - 8.5
colour (EBC):
10 -120 units (hell - dunkel)
hop bitter content (EBC):
15-35 units
a distinctly full-bodied, malty-flavoured beer with a hint of caramel
Weizenschankbier
top fermented
original wort (%):
7.0-8.5
% alcohol by volume:
2.5-3.5
colour (EBC):
7-30 units
hop bitter content (EBC)
6-20 units
a fizzy beer with the aroma of yeast
Weizenbier
top fermented
original wort (%):
11-14
% alcohol by volume:
4.0 - 5.5
colour (EBC):
10 - 60 units (hell - dunkel)
hop bitter content (EBC):
10 - 30 units
a fruity beer with an aroma of wheat and a slightly malty flavour
-4-
EN/06/97/50730500. WOO (DE)
mzh
Kristallweizen
top fermented
original wort (%):
11.0 -13.0
% alcohol by volume:
4.5 - 5.5
colour (EBC):
6-18 units
hop bitter content (EBC):
10-20 units
a carbonated beer with the aroma of wheat
Rauchbier
bottom fermented
original wort (%):
12.0 -14.5
% alcohol by volume:
5.0 - 6.0
colour (EBC):
40 - 60 units
hop bitter content (EBC):
20 - 30 units
a iull-bodied beer with a smoky flavour
-5 -
EN/06/97/50730500.WOO (DE)
mzħ
Kellerbier/Zwickelbier
bottom fermented
original wort (%):
11.0 -13.0
% alcohol by volume:
4.0-5.5
colour (EBC):
10-30 units
hop bitter content (EBC):
10-30 units
a beer with a slightly bitter edge lent by the hops, unfiltered, tapped from the lower part
of the barrel, with a low carbon dioxide content
Eísbier/ícebier
bottom fermented
original wort (%):
11.0 - 13.0
% alcohol by volume:
4.5 - 5.0
colour (EBC):
5-20 units
hop bitter content (EBC):
10 - 25 units
very mild and soft
-6-
EN/06/97/50730500.WOO (DE)
mzh
4.3 geographical area: free state of Bavaria
4.4 proof of origin:
Bavaria has the oldest proof of brewing (Kasendorf) in Germany; oldest brewery in the
world (Staatsbrauerei Weihenstephan, founded 1040); currently greatest density of
breweries in the world (700 breweries); 44% of all breweries in the EU have their
headquarters in Bavaria; "Bayerisches Bier" is protected as origin in various bilateral
agreements (F, GR, I, Е, CH); "Bayerisches Bier" is registered as trade mark with the
German Patent Office.
4-5 method of production:
The relevant beer wort is obtained from crushed malt and various malt charges. This is
then boiled after the addition of hops when the head brewer determines the original
wort, i.e. the later strength of the beer by the length of boiling time and temperature
-7-
EN/06/97/50730500.WOO (DE)
mzh
depending on the recipe. After boiling the beer wort is cooled and filled into fermentation
tubs; the sugar is fermented into alcohol and carbon dioxide with the addition of yeast.
The new beer ripens for a specific length of time in storage tanks before it is bottled in
either filtered or unfiltered form.
4.6 link: The quality and reputation of "Bayerisches Bier" is due to a centuries-old brewing
tradition. The obligatory production process has been written down since the 15th
century. A large number of widely varying recipes has built up over the centuries which
has lead to a world-wide unique range of varieties. It is the birth place of wheat beer, the
site of the largest wheat beer brewery in the world; Weihenstephan is home to one of the
most famous brewing institutions in the world. Because of the ancient brewing tradition
and the resulting range of varieties Bayerisches Bier is extremely popular with
consumers, due to the overwhelming use of top quality local raw materials.
4.7 inspection body:
(1)
Production inspection
Bayerische Landesanstalt fur Ernährung
Postfach 95 Ol 40
81517 München
Tel:
089/6221-0@ Fax: 089/659 888
Lacon GmbH
Hanns-Martin-Schleyer-Straße 10
77656 Offenburg
-8-
EN/06/97/50730500.WOO (DE)
mzh
(2) Fraud inspection
Bayerisches Staatsministerium fur Arbeit und Sozialordnung, Familie, Frauen und
Gesundheit
80792 München
Tel:
089/1261-0
Fax:089/1261-1122
4.8 labelling:
The beer label bears the product description "Bayerisches Bieť' together with one of the
beer categories listed under 4(2).
4.9 national requirements :
Provisional beer law and implementing regulation
EC No.: G/DE/517/26.01.94
Date of receipt of the full application: 20.05.97
-9-
ßl&r
ANNEXI
COUNCIL REGULATION (EEC) No 2081/92
APPLICATION FOR REGISTRATION: Art. 5 ( ) Art. 17 (x)
PDO ( ) PGI (x)
National application No:
0.
Responsible department in the Member State:
Name:
Bundesministerium der Justiz
Address: Heinemannstraße 6, 53175 Bonn
Tel:
0228-58-0
Fax:
0228- 58 45 25
0.
Applicant group:
(a) Name:
Bremer Brauer-Societät
The Bremer Brauer-Societät was first mentioned in 1489 in the "Kundigen
Rolle" (cf. "Bremische Chronik des Gerhard Rynesberch und des Herbord
Schene", Bremen 1841). Originally, in the Middle Ages, there were some 300
brewery members of the Bremer Brauer-Societät; now there are only two,
Brauerei Beck & Co. and Haake Beck Brauerei AG, producing and marketing
Bremer Bier. The other members of the Bremer Brauer-Societät only market
beer products, they no longer produce them.
(b) Address: Am Deich 18/19, 28199 Bremen
(c) Composition : producer/processor (x) other ( )
0.
Name of product:Bremer Bier
0.
Type of product: (see list in Annex VI)
Beer
0. Specification:
(summary of requirements under Art. 4(2))
(a) name: (see 3)
(b) description:
Bremer Bier
Pils:
Original gravity: 10-12%
A bottom-fermented beer with a spicy freshness or
delicate bitterness; also naturally cloudy
Hell:
Original gravity: 10-12%
A mild, fresh and pleasant-tasting bottom-fermented
light beer
Export.:
Original gravity: 12-14%
A classic, spicy bottom-fermented export beer with a
full-flavoured malty taste, slightly dry
Dunkel:
Original gravity: 10-12%
A malty, bottom-fermented dark beer with a mellow,
ANNEX I
CCE
slightly bitter and pleasant taste
Bockbier.
Original gravity: 16-18%
A malty, bottom-fermented bock beer
Doppelhock:
Original gravity: over 18%
Weiße:
Original gravity: 6-8%
Light/Schankbier:
Original gravity: 6-8%
(c) geographical area:
(d) proof of origin:
íe) method of production:
The Federal Land of Bremen (map already submitted)
The Bremer Brauer-Societät members are part of a
documented tradition of brewing and trade in beer going
back nearly 800 years. Bremer Bier is first mentioned in
the income of the cathedral chapter around 1200. The
first brewer, Lambertus Braxator, is documented in 1299
("Bremer Urkundenbuch", vol. 1, no. 150, p. 172, cited
in "Die Zünfte Bremens im Mittelalter", dissertation by
Elisabeth Thikötter, 1929, p. 113). Brauerei Beck & Co.
was founded in 1873 as "Kaiserbrauerei Beck & May",
which can trace its origins to the Duntze-Brauerei
founded in 1843 by Thomas Duntze. C.C. Haake
Brauerei AG was founded in 1826, became an AG in
1887 and amalgamated with Brauerei Beck & Co. to
trade as Haake-Beck-Brauerei AG.
The products described in 5(b) are, of course, brewed
strictly in accordance with the German "Reinheitsgebot"
of 1516, in other words, only premium-quality malt,
hops, yeast and water are used, thus maintaining a
centuries-old traditional brewing method. Choice of raw
materials is particularly important, forming an essential
basis for optimum beer quality. The breweries' head
brewers go to the fields to inspect the barley while still
on the stalk. The breweries have thereby developed their
own method of distinguishing very good barley from
merely good. Hops are mainly obtained from the
Bavarian Hallertau region, the most famous hop-growing
region in the world, and selected on the basis of strict
quality criteria with regard to aroma and bitterness. The
yeast has been bred on the premises since 1896 and is
carefully nurtured. The specially brewing water, which is
particularly soft, is drawn from wells some 300 metres
deep. It is meltwater left behind by the glaciers of the last
Ice Age some 20 000 years ago and stored in the
"Rothenburger Rinne" aquifer. Owing to several
impermeable covering layers of loam this unique aquifer
has been effectively protected from environmental
-2-
ANNEX!
CCE
influences, thus guaranteeing a constantly high water
quality for Bremer Bier. As an example of the traditional
brewing method and high demands on quality, as long
ago as 1888 Brauerei Beck & Co. was one of the first
breweries in Germany to install an ice-making machine
so that its beer could be cooled evenly, regardless of the
time of year. Also, in 1893 a quality control laboratory
was established; at that time this was an absolute
exception in the German brewing industry.
Please refer to 5(d) above. In addition:
Even in the 13th century Bremer Bier was the
quintessence of the brewing art and was in demand
throughout the northern European trading area,
particularly in Norway, England and the Netherlands.
According to Rynesberch and Schene (cf. "Bremische
Chronik des Gerhard Rynesberch und des Herbord
Schene", Bremen 1841, loc. cit.) in 1220 Bremen
obtained much revenue from its beer and at that time noone on the coast knew of any other beer. Those claims
were confirmed by a document from 1230 on malt
supplies from the tenant farmers of the Willehadi chapter
which point to the production of large quantities of beer
(cf. loc. cit.). The same source states that in 1298 Bremer
Bier was the most commonly drunk beer in Bruges, a
major medieval trading centre. The importance of
Bremer Bier in the early Middle Ages can be seen from
the documented fact that the breweries of Hamburg were
also selling their beer as Bremer Bier (cf. "Bremische
Chronik", loc. cit., p. 118). Even at that time barley malt
and hops were used in brewing, as the "Kundige Rolle"
of 1450 demonstrates. The traditional brewing art and the
high regard of Bremer Bier are witnessed by the fact that
in 1874 the Bremer Bier "Becks" was awarded the gold
medal at the Bremen international agricultural and
industrial exhibition by Crown Prince, later Emperor,
Frederick III (Alexander Engel in "Historisch
biographische Blätter" of the city of Bremen; 6th edition;
1906/11, article on the "Kaiserbrauerei"). Two years
later, in 1876, the same product received another gold
medàl as the best of all continental beers at the
Philadelphia Centennial world fair.
Consumers expect Bremer Bier to come from a brewery
located in the Federal Land of Bremen. Bremer Bier is
held in particularly high regard by the consumer,
especially with regard to its composition and taste.
Alongside the special natural features of the production"
location (e.g. brewing water from the Ice Age, see
above), a large proportion of consumers attach
importance to where the beer they wish to drink is
brewed (cf. Sammlung lebensmittelrechtlicher
Entscheidungen, [food law rulings] the Hanseatic Higher
Regional Court, Hamburg, vol. 11, p. 308).
ANNEX I
CCE
(g) control body:
Name:
Address:
(h) labelling:
According to export trade staisticis, beer brewed in
Bremen accounted for 2.52 million hi, 34%, of total
German beer exports of 7.57 million hi in 1995 (cf. "21.
Statistischer Bericht des Deutschen Brauer-Bundes",
1995, and "Die deutsche Brauwirtschaft in Zahlen 1995"
- annexes already submitted). The Bremen breweries are
therefore by far the leading German beer exporters (cf.
"Statistischer Bericht der Sozietät Nordwestdeutscher
Brauerei-Verbände", annex already submitted). About
one million of the ca. 2.5 million hi is sold on the
European market.
Senator fur Frauen, Gesundheit, Jungen, Soziales und
Umweltschutz
Hanseatenhof 5, 28195 Bremen
The labelling associates the product designation "Bremer Bier"
with one of the categories listed in 5 (b).
(i) national requirements: (if any)
As 5(b) above
The beer is brewed in accordance with the provisional
beer law of 29.7.1993 and its implementing order of the
same date. Brewing is in accordance with the German
"Reinheitsgebot" and current German food production
rules
TO BE COMPLETED BY THE COMMISSION
EC No: G/DE/514/26.01.94
Date of receipt of the full application: 20/05/1997
BUDĚJOVICKÉ PIVO
Annex В.2, 01
" Budějovické pivo" is a beer from the Czech Republic.
No summary is available for this product name.
Legal protection derives from the Treaty of Accession of the Czech Republic to the EU.
23.9.2003
I EN 1
Official Journal of the European Union
— other departments
Italy:
Portugal
2 561 ha
239 259 ha
34 000 ha'.
359
'The names "Budějovické pivo", "Českobudějovické pivo" and
"Budějovický měšťanský var" shall be registered as protected
geographical indications (PGI) and listed in the Annex in
accordance with specifications submitted to the Commission. This
is without prejudice to any beer trademark or other rights existing
in the European Union on the date of accession.'
(b) In the Annex, Part B, the following is inserted under the heading
'Beer':
18.
31996 R 1107: Commission Regulation (EC) No 1107/96 of 12
June 1996 on the registration of geographical indications and desig­
nations of origin under the procedure laid down in Article 17 of
Council Regulation (EEC) No 2081/92: (OJ L 148, 21.6.1996, p. 1),
as amended by:
— 31996 R 1263: Commission Regulation (EC) No 1263/96 of
1.7.1996 (OJ L 163, 2.7.1996, p. 19),
'CZECH REPUBLIC:
— Budějovické pivo (PGI)
— Českobudějovické pivo (PGI)
— Budějovický měšťanský var (PGI)'.
— 31997 R 0123: Commission Regulation (EC) No 123/97 of
23.1.1997 (OJ L 22, 24.1.1997, p. 19),
19.
31996 R 1577: Council Regulation (EC) No 1577/96 of 30 July
1996 introducing a specific measure in respect of certain grain legumes
(OJ L 206, 16.8.1996, p. 4), as amended by:
— 31997 R 1065: Commission Regulation (EC) No 1065/97 of
12.6.1997 (OJ L 156, 13.6.1997, p. 5),
— 31997 R 1826: Commission Regulation (EC) No 1826/97 of
22.9.1997 (OJ L 260, 23.9.1997, p. 11),
— 31997 R 2325: Commission Regulation (EC) No 2325/97 of
24.11.1997 (OJ L 322, 25.11.1997, p. 33),
— 32000 R 0811: Council Regulation
17.4.2000 (OJ L 100, 20.4.2000, p. 1).
— 31998 R 0134: Commission Regulation (EC) No 134/98 of
20.1.1998 (OJ L 15, 21.1.1998, p. 6),
Article 3(2) is replaced by the following:
31998 R 0644: Commission Regulation (EC) No 644/98 of
20.3.1998 (OJ L 87, 21.3.1998, p. 8),
— 31998 R 1549: Commission Regulation (EC) No 1549/98 of
17.7.1998 (OJ L 202, 18.7.1998, p. 25),
— 31999 R 0083: Commission Regulation (EC) No 83/1999 of
13.1.1999 (OJ L 8, 14.1.1999, p. 17),
— 31999 R 0590: Commission Regulation (EC) No 590/1999 of
18.3.1999 (OJ L 74, 19.3.1999, p. 8),
— 31999 R 1070: Commission Regulation (EC) No 1070/1999 of
25.5.1999 (OJ L 130, 26.5.1999, p. 18),
— 32000 R 0813: Council Regulation (EC) No 813/2000 of
17.4.2000 (OJ L 100, 20.4.2000, p. 5),
— 32000 R 2703: Commission Regulation (EC) No 2703/2000 of
11.12.2000 (OJ L 311, 12.12.2000, p. 25),
— 32001 R 0913: Commission Regulation (EC) No 913/2001 of
10.5.2001 (OJ L 129, 11.5.2001, p. 8),
— 32001 R 1347: Council Regulation (EC) No 1347/2001 of
28.6.2001 (OJ L 182, 5.7.2001, p. 3),
(Eq No 811/2000 of
'2.
The maximum guaranteed areas shall be fixed at 162 529
hectares for lentils and chickpeas, and 259 473 hectares for the
vetches referred to in point (c) of Article 1. Where a maximum area
is not reached during a marketing year, the unused balance shall be
reallocated to the other maximum guaranteed area for that marketing
year before an overrun occurs.'.
20.
31996 R 2201: Council Regulation (EC) No 2201/96 of 28
October 1996 on the common organisation of the markets in
processed fruit and vegetable products (OJ L 297, 21.11.1996, p.
29), as amended by:
— 31997 R 2199: Council Regulation (EC)
30.10.1997 (OJ L 303, 6.11.1997, p. 1),
No 2199/97
of
— 31999 R 2701: Council Regulation (EC) No 2701/1999 of
14.12.1999 (OJ L 327, 21.12.1999, p. 5),
— 32000 R 2699: Council Regulation (EC) No 2699/2000 of
4.12.2000 (OJ L 311, 12.12.2000, p. 9),
— 32001 R 1239: Council Regulation (EC) No 1239/2001 of
19.6.2001 (OJ L 171, 26.6.2001, p. 1),
— 32002 R 0453: Commission Regulation (EC) No 453/2002 of
13.3.2002 (OJ L 72, 14.3.2002, p. 9).
(a) In Article 7(2) the following sub-paragraph is added:
— 32001 R 1778: Commission Regulation (EC) No 1778/2001 of
7.9.2001 (OJ L 240, 8.9.2001, p. 6),
— 32002 R 0564: Commission Regulation (EC) No 564/2002 of
2.4.2002 (OJ L 86, 3.4.2002, p. 7),
— 32002 R 1829: Commission Regulation (EC) No 1829/2002 of
14.10.200 (OJ L 277, 15.10.2002, p. 10).
(a) In Article 1, the following subparagraph is added:
'For Cyprus the marketing years 1995/96, 1996/97 and
1999/2000 are the reference years for establishing the maximum
guaranteed Community area referred to in the first sub-paragraph.';
(b) In Article 9(1) the second sub-paragraph is replaced by the
following:
The quantities of sultanas and currants bought in under paragraph
2 may not exceed 27 930 tonnes.';
BUDĚJOVICKÝ MĚŠŤANSKÝ VAR
Annex B.2, 02
"Budějovické Měšťanský Var" is a beer from the Czech Republic.
No summary is available for this product name.
Legal protection derives from the Treaty of Accession of the Czech Republic to the EU.
23.9.2003
I EN
Official Journal of the European Union
— other departments
Italy:
Portugal
2 561 ha
239 259 ha
34 000 ha'.
359
'The names "Budějovické pivo", "Českobudějovické pivo" and
"Budějovický měšťanský var" shall be registered as protected
geographical indications (PGI) and listed in the Annex in
accordance with specifications submitted to the Commission. This
is without prejudice to any beer trademark or other rights existing
in the European Union on the date of accession.'
(b) In the Annex, Part B, the following is inserted under the heading
'Beer':
18.
31996 R 1107: Commission Regulation (EC) No 1107/96 of 12
June 1996 on the registration of geographical indications and desig­
nations of origin under the procedure laid down in Article 17 of
Council Regulation (EEC) No 2081/92: (OJ L 148, 21.6.1996, p. 1),
as amended by:
— 31996 R 1263: Commission Regulation (EC) No 1263/96 of
1.7.1996 (OJ L 163, 2.7.1996, p. 19),
'CZECH REPUBLIC:
— Budějovické pivo (PGI)
— Českobudějovické pivo (PGI)
— Budějovický měšťanský var (PGI)'.
— 31997 R 0123: Commission Regulation (EC) No 123/97 of
23.1.1997 (OJ L 22, 24.1.1997, p. 19),
19.
31996 R 1577: Council Regulation (EC) No 1577/96 of 30 July
1996 introducing a specific measure in respect of certain grain legumes
(OJ L 206, 16.8.1996, p. 4), as amended by:
— 31997 R 1065: Commission Regulation (EC) No 1065/97 of
12.6.1997 (OJ L 156, 13.6.1997, p. 5),
— 31997 R 1826: Commission Regulation (EC) No 1826/97 of
22.9.1997 (OJ L 260, 23.9.1997, p. 11),
— 31997 R 2325: Commission Regulation (EC) No 2325/97 of
24.11.1997 (OJ L 322, 25.11.1997, p. 33),
— 32000 R 0811: Council Regulation (EC) No 811/2000 of
17.4.2000 (OJ L 100, 20.4.2000, p. 1).
— 31998 R 0134: Commission Regulation (EC) No 134/98 of
20.1.1998 (OJ L 15, 21.1.1998, p. 6),
Article 3(2) is replaced by the following:
— 31998 R 0644: Commission Regulation (EC) No 644/98 of
20.3.1998 (OJ L 87, 21.3.1998, p. 8),
— 31998 R 1549: Commission Regulation (EC) No 1549/98 of
17.7.1998 (OJ L 202, 18.7.1998, p. 25),
— 31999 R 0083: Commission Regulation (EC) No 83/1999 of
13.1.1999 (OJ L 8, 14.1.1999, p. 17),
— 31999 R 0590: Commission Regulation (EC) No 590/1999 of
18.3.1999 (OJ L 74, 19.3.1999, p. 8),
— 31999 R 1070: Commission Regulation (EC) No 1070/1999 of
25.5.1999 (OJ L 130, 26.5.1999, p. 18),
— 32000 R 0813: Council Regulation (EC) No 813/2000 of
17.4.2000 (OJ L 100, 20.4.2000, p. 5),
— 32000 R 2703: Commission Regulation (EC) No 2703/2000 of
11.12.2000 (OJ L 311, 12.12.2000, p. 25),
— 32001 R 0913: Commission Regulation (EC) No 913/2001 of
10.5.2001 (OJ L 129, 11.5.2001, p. 8),
— 32001 R 1347: Council Regulation (EC) No 1347/2001 of
28.6.2001 (OJ L 182, 5.7.2001, p. 3),
'2.
The maximum guaranteed areas shall be fixed at 162 529
hectares for lentils and chickpeas, and 259 473 hectares for the
vetches referred to in point (c) of Article 1. Where a maximum area
is not reached during a marketing year, the unused balance shall be
reallocated to the other maximum guaranteed area for that marketing
year before an overrun occurs.'.
20.
31996 R 2201: Council Regulation (EC) No 2201/96 of 28
October 1996 on the common organisation of the markets in
processed fruit and vegetable products (OJ L 297, 21.11.1996, p.
29), as amended by:
— 31997 R 2199: Council Regulation (EC)
30.10.1997 (OJ L 303, 6.11.1997, p. 1),
No 2199/97
of
— 31999 R 2701: Council Regulation (EC) No 2701/1999 of
14.12.1999 (OJ L 327, 21.12.1999, p. 5),
— 32000 R 2699: Council Regulation (EC) No 2699/2000 of
4.12.2000 (OJ L 311, 12.12.2000, p. 9),
— 32001 R 1239: Council Regulation (EC) No 1239/2001 of
19.6.2001 (OJ L 171, 26.6.2001, p. 1),
— 32002 R 0453: Commission Regulation (EC) No 453/2002 of
13.3.2002 (OJ L 72, 14.3.2002, p. 9).
(a) In Article 7(2) the following sub-paragraph is added:
— 32001 R 1778: Commission Regulation (EC) No 1778/2001 of
7.9.2001 (OJ L 240, 8.9.2001, p. 6),
— 32002 R 0564: Commission Regulation (EC) No 564/2002 of
2.4.2002 (OJ L 86, 3.4.2002, p. 7),
— 32002 R 1829: Commission Regulation (EC) No 1829/2002 of
14.10.200 (OJ L 277, 15.10.2002, p. 10).
(a) In Article 1, the following subparagraph is added:
'For Cyprus the marketing years 1995/96, 1996/97 and
1999/2000 are the reference years for establishing the maximum
guaranteed Community area referred to in the first sub-paragraph.';
(b) In Article 9(1) the second sub-paragraph is replaced by the
following:
The quantities of sultanas and currants bought in under paragraph
2 may not exceed 27 930 tonnes.';
EN
C 202/4
Official Journal of the European Union
V
(Announcements)
OTHER ACTS
EUROPEAN COMMISSION
Publication of a summary of a specification pursuant to Article 18(2) of Commission Regulation
(EC) No 1898/2006 laying down detailed rules of implementation of Council Regulation (EC)
No 510/2006 on the protection of geographical indications and designations of origin for
agricultural products and foodstuffs
(2010/C 202/04)
SUMMARY
COUNCIL REGULATION (EC) No 510/2006 (*)
'ČESKOBUDĚJOVICKÉ PIVO'
EC No: CZ/PGI/0005/0446-29.04.2004
PDO ( ) PGI ( X )
This summary sets out the main elements of the product specification for information purposes.
1.
2.
Responsible department in the Member State:
Name:
Address:
Úřad průmyslového vlastnictví
Antonína Čermáka 2a
168 00 Praha 6
ČESKÁ REPUBLIKA
Tel.
Fax
E-mail:
+420 220383111
+420 224324718
posta@upv.cz
Group:
Name:
Address:
Budějovický Budvar, národní podnik, Budweiser Budvar, National Corporation,
Budweiser Budvar, Entreprise Nationale
Karolíny Světlé 4
370 21 České Budějovice
ČESKÁ REPUBLIKA
Tel.
Fax
E-mail:
Composition:
+420 387705111
—
budvar@budvar.cz
Producers/processors ( Χ ) Other ( )
Type of product:
Class 2.1 beer
OJ L 93, 31.3.2006, p. 12.
24.7.2010
1 EN 1
24.7.2010
4.
Official Journal of the European Union
Specification:
(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)
4.1. Name:
'Českobudějovické pivo'
4.2. Description:
Pale beer with a characteristic aroma imparted by pale malt and aromatic Žatec hops, with a flavour of
lower intensity and mild or moderate bitterness, a malty taste resulting from the difference between the
actual and potential degrees of attenuation of the hopped wort, and a crisp taste deriving from natural
fermentation carbon dioxide.
When poured into a glass, the beer typically has a pale golden colour with a smooth, creamy head. The
fine-aroma Žatec hops produce a high polyphenol content, as a result of which all types of 'Česko­
budějovické pivo' are pleasant and popular drinks.
The beer can be classified into five different types which have a clear common origin.
Pale lager beer
Alcohol (% vol.): 4,6-5,3
Original hopped wort (%): 11,4-12,3
Bitterness (IBU): 20-24
Colour (EBC units): 9-13
Aroma: medium to strong intensity, distinct scent of fine-aroma Žatec hops.
Taste: bitterness of moderate to medium intensity, mild to slightly harsh character, medium- to fullbodied taste with a sweetish aftertaste and a marked sharpness
Kräusened pale lager beer
Alcohol (% vol.): 4,6-5,3
Original hopped wort (%): 11,4-12,3
Bitterness (IBU): 20-24
Colour (EBC units): 9-13
Aroma: medium to strong intensity, distinct scent of fine-aroma Žatec hops.
Taste: bitterness of moderate to medium intensity, mild to slightly harsh character, full- to very fullbodied taste with a sweetish aftertaste and a marked sharpness
Pale draught beer
Alcohol (% vol.): 3,5-4,5
Original hopped wort (%): 9,5-10,1
Bitterness (IBU): 18-21
Colour (EBC units): 8-12
Aroma: medium to strong intensity, distinct scent of fine-aroma Žatec hops.
Taste: bitterness of moderate to medium intensity, slightly harsh character, medium-bodied taste with a
sweetish aftertaste and a marked sharpness
C 202/5
C 202/6
I EN
Official Journal of the European Union
Special beer
Alcohol (% vol.): 7,4-8,2
Original hopped wort (%): 16,0-17,0
Bitterness (IBU): 24-28
Colour (EBC units): 11-17
Aroma: medium to strong intensity, distinct scent of fine-aroma Žatec hops.
Taste: bitterness of medium to strong intensity, mild to moderately harsh character, full- to very fullbodied taste with a sweetish aftertaste and a marked sharpness
Non-alcoholic beer
Alcohol (% vol.): 0,2-0,5
Original hopped wort (%): 3-4
Bitterness (IBU): 22-26
Colour (EBC units): 5-7
Aroma: medium intensity, distinct scent of fine-aroma Žatec hops, slightly reminiscent of hopped wort
Taste: bitterness of medium intensity, moderately harsh character, light-bodied taste, marked sharpness,
with a hint of hopped wort
The main raw materials used to produce 'Českobudějovické pivo' are water, malt and hops, using
bottom-fermenting brewer's yeast. All of the main raw materials used come from the specified
geographical areas and have the specified characteristics.
5.
Geographical area:
The location of the production, processing and preparation of the product is defined by the
geographical area in which it is possible to draw water from the underground lake of the České
Budějovice Basin.
The area where Žatec hops are grown is the area around Žatec, comprising the cadastral areas of the
municipalities in the districts of Chomutov, Kladno, Louny, Plzeň-sever, Rakovník and Rokycany.
The area in which the malting barley is grown is situated in a region of Moravia.
5.1. Proof of origin:
The beer has been brewed in the town of České Budějovice since it was founded in 1265 and has
always been known by its place of origin.
The name 'Českobudějovické pivo' achieved such renown that in 1967 it was registered in the form
'Českobudějovické pivo/Budweiser Bier/Bière de Budweis/Budweis Beer' in the WIPO register of Appel­
lations of Origin (No 49) on the basis of a national registration. It was also protected at the same time
by a bilateral agreement with Portugal.
To ensure the product's traceability, the inspection body keeps records of producers and the
geographical indication in its register of inspected entities; this contains information about the
producer, the start of production, inspection results, any measures imposed, etc. The inspection
body carries out inspections that determine whether producers using the geographical indication are
complying with the conditions set out in the specification.
5.2. Method of produăion:
All stages of production, processing of the raw materials and preparation of 'Českobudějovické pivo'
take place exclusively within the defined geographical area.
24.7.2010
24.7.2010
Ш
Official Journal of the European Union
The hopped wort for 'Českobudějovické pivo' is produced exclusively by the double-decoction method
of mashing, with open straining of the wort and boiling at atmospheric pressure.
The strain of bottom-fermenting yeast used for pitching was isolated at the brewery and is now
produced and preserved there. Fermentation takes place in vertical cylindro-conical tanks with a
controlled temperature of 6-11 °C, while lagering takes place separately from fermentation (twophase technology), exclusively in horizontal tanks. The period of lagering is consistent with the
principles of extended cold secondary fermentation at a temperature of no more than 3 °C. After
secondary fermentation, the beer is filtered and then placed into consumer packaging or transport
packaging.
The production procedures and production equipment used to produce the beer are based on the
professional experience and practical skills acquired by generations of brewers and refined in
accordance with modern brewing knowledge. Beer production was first the preserve of individuals,
but manufacturing plants were later established, and this led to the concentration of beer production in
České Budějovice and the creation of České Budějovice Breweries. This tradition of beer production has
continued to the present day.
5.3. Link:
The popularity it has built up over many years and its enduring quality now guarantee 'Českobudě­
jovické pivo' a place on foreign markets in more than 50 countries. Its renown has earned it a place as
one of the leading global beer brands.
The sensory properties of 'Českobudějovické pivo' are determined in particular by the mineral
composition of the water from the local spring, supplemented by the combined influence of the
characteristics of the main raw materials, the house strain of brewer's yeast, the geometry of the
production vessels and the timing of the main production operations.
The production of 'Českobudějovické pivo' is part and parcel of the town of České Budějovice. Indeed,
most Czech and foreign encyclopaedias associate the town of České Budějovice with the production of
'Českobudějovické pivo'.
For consumers, tradition is one of the main yardsticks of quality, representing a certain added value
and guaranteeing quality. The fact that the beer is from Českě Budějovice means that it can safely be
expected to possess the specific properties of beer produced in this area.
Since time immemorial, consumers have associated České Budějovice with the brewing of good-quality
beer which differs in its sensory properties from beers produced in other areas.
5.4. inspection body:
Name: Státní zemědělská a potravinářská inspekce, inspektorát v Táboře
Address: Purkyňova 2533
390 02 Tábor
ČESKÁ REPUBLIKA
Tel.
Fax
E-mail:
+420 381257111
—
—
5.5. Labelling:
'Českobudějovické pivo' shall be labelled in accordance with the rules applicable to the labelling of
geographical indications in general and use of the Community symbol for protected geographical
indications in particular and other applicable EU labelling requirements. Labelling shall in addition
respect the provisions of the Treaty of Accession.
C 202/7
C 16/14
ГЙП
Official Journal of the European Union
OTHER ACTS
COMMISSION
Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on
the protection of geographical indications and designations of origin for agricultural products and
foodstuffs
(2008/C 16/05)
This publication confers the right to object to the application pursuant to Article 7 of Council Regulation
(EC) No 510/2006 (l). Statements of objection must reach the Commission within six months from the date
of this publication.
SUMMARY
COUNCIL REGULATION (EC) NO 510/2006
'ČESKÉ PIVO'
EC No: CZ/PGI/005/00375/14.10.2004
PDO ( ) PGI ( X )
This summary sets out the main elements of the product specification for information purposes.
1.
Responsible department in the Member State:
Name:
Úřad průmyslového vlastnictví
Address: Antonína Čermáka 2a
CZ-160 68 Praha 6-Bubeneč
2.
Tel.
(420) 220 383 111
Fax
(420) 224 324 718
E-mail:
posta@upv.cz
Group:
Name:
Sdružení České pivo
Address:
Lípová 15
CZ-120 44 Praha 2
Tel.
(420) 224 914 566
Fax
(420) 224 914 542
E-mail:
—
Composition: Producers/processors ( Χ ) Other ( Χ )
3.
Type of product:
Class 2.1: Beer
C) OJL93, 31.3.2006, p. 12.
23.1.2008
23.1.2008
|~Ж
4.
Official Journal of the European Union
Specification:
(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)
4.1. Name: 'České pivo'
4.2. Description: The distinctive nature of 'České pivo' is imparted by a number of factors, particularly the
raw materials used, the know-how built up by the brewing industry over many years and the special
brewing processes. Noteworthy features of 'České pivo' production are the decoction mashing process,
wort boiling and two-stage fermentation. The entire production process (carefully selected raw mate­
rials, malting process and preparation of the beer in the traditional area of the Czech Republic) gives
rise to a specific and unique product with a high reputation.
The technical parameters for 'České pivo' are set out below. The beer can be distinguished by the fact
that it is dominated by malt and hops, only a tinge of pasteurisation, yeast or ester is acceptable and
no foreign tastes or odours are permissible. The less intense overall aroma of 'České pivo' derives from
the relatively low content of undesirable by-products of fermentation. The beer has a medium to
strong sharpness, with slow release of carbon dioxide. The beer is likewise medium- to full-bodied,
mainly due to the content of unfermented residual extract associated with the difference between the
apparent and actual attenuation. Lower attenuation also means lower alcohol content. One very impor­
tant characteristic of 'České pivo' is its bitterness. The degree of bitterness of the beer is medium to
highish, with a moderate to light tartness, which takes longer to fade. The bitterness lingers longer in
the mouth, stimulating the taste cells for longer. The higher degree of bitterness also aids the digestive
process. A higher concentration of polyphenols and a higher pH value are further features of 'České
pivo'.
Pale beer (pale lager, pale draught beer and light beer) has a weak to medium aroma of pale malt and
hops. It is of a golden colour of medium to higher intensity. The beer is sparkling and, on being
poured into a glass, forms a compact white head. Dark beer (dark lager and dark draught) has a distinc­
tive aroma of dark and coloured malts. It has a medium sharpness, with a characteristic full body on
account of the substantial difference between the apparent and actual attenuation and the presence of
unfermentable substances in the raw materials from which the beer is brewed. The bitterness is influ­
enced by the full body of the beer. Secondary caramel and sweetish tastes and odours are permissible.
Quality parameters
Pale lager
— Original hopped wort extract: 11,00-12,99 (% by weight)
— Alcohol content: 3,8-6,0 (% by volume)
— Colour 8,0-16,0 (EBC units)
— Bitter substances: 20-45 (EBC units)
— pH value: 4,1-4,8
— Difference between apparent and actual attenuation: 1,0-9,0 (% rel.)
— Polyphenols: 130-230 (mg/1)
Dark lager
— Original hopped wort extract: 11,00-12,99 (% by weight)
— Alcohol content: 3,6-5,7 (% by volume)
— Colour 50-120 (EBC units)
— Bitter substances: 20-45 (EBC units)
— pH value: 4,1-4,8
— Difference between apparent and actual attenuation: 2,0-9,0
(% rel.)
C 16/15
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Official Journal of the European Union
Pale draught
— Original hopped wort extract: 8,00-10,99 {% by weight)
— Alcohol content: 2,8-5,0 (% by volume)
— Colour 7,0-16,0 (EBC units)
— Bitter substances: 16-28 (EBC units)
— pH value: 4,1-4,8
— Difference between apparent and actual attenuation: 1,0-11,0 (% rel.)
Dark draught
— Original hopped wort extract: 8,00-10,99 (% by weight)
— Alcohol content: 2,6-4,8 (% by volume)
— Colour 50-120 (EBC units)
— Bitter substances: 16-28 (EBC units)
— pH value: 4,1-4,8
— Difference between apparent and actual attenuation: 2,0-11,0 (% rel.)
Light beer
— Original hopped wort extract: max. 7,99 {% by weight)
— Alcohol content: 2,6-3,6 (% by volume)
— Colour 6,0-14,0 (EBC units)
— Bitter substances: 14-26 (EBC units)
— pH value: 4,1-4,8
— Difference between apparent and actual attenuation: 1,0-11,0 (% rel.)
4.3. Geographical area:
The 'České pivo' production area is defined as follows:
— South-West: Chebská pánev, Český les, Šumava, Blanský les and the foothills of the Novohradské
hory.
— South: Třeboňská pánev, Southern edge of Českomoravská vrchovina, and the River Dyje and
River Morava beyond Hodonín.
— South-East: Western and Northern edges of the Bílé Karpaty protected landscape area.
— East: Western, Northern and South-Eastern edges of the Beskydy protected landscape area.
— West: the River Ohře, Mostecká pánev and the River Elbe as far as Děčín.
— North-West: the River Ploučnice, the River Kamenice and the Lužické hory.
— North: Liberecká pánev, the Southern slopes of the Krkonoše, the Broumovské hory and the
Southern slopes of the Orlické hory.
— North-East: foothills of Kralický Sněžník, the Rychlebské hory and Zlatohorská vrchovina, the
River Opavice up to its confluence with the River Opava, the River Opava up to its confluence
with the River Oder, the River Oder up to its confluence with the River Olše, the River Olše up to
its confluence with the River Lomná and the River Lomná up to the Beskydy protected landscape
area.
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Official Journal of the European Union
The geographical indication 'České pivo' contains the name of the country since, chiefly through the
specific production method that has been typical of the defined area for centuries, 'České pivo' is
linked with virtually the entire area of the present-day Czech Republic. For centuries, bottom-fer­
mented, fully matured beer has been continuously brewed here predominantly by the same method,
which combines decoction mashing, wort boiling, actual boiling of the hops and separate two-stage
fermentation (see Section 4.5). 'České pivo' typically has a higher proportion of unfermented extract, a
higher polyphenol content, a higher pH value and a more distinctive colour, bitterness and sharpness
than other beers.
Through the specific features of the production method used, from which 'České pivo' derives its char­
acteristic properties, the reputation of the beer and the name 'České pivo' have spread both nationally
and abroad and the product has become unequivocally linked with the place where it is produced,
namely the Czech Republic.
The importance of the concept and the reputation of the quality of 'České pivo' are also confirmed by
the fact that this name was included in the list of protected designations in the 1985 Agreement
between the Governments of the Czechoslovak Socialist Republic and the Portuguese Republic for the
protection of indications of source, appellations of origin and other geographical and similar designa­
tions. At that time, the defined area was only part of the country as a whole. It made up most of the
area of an independent State following the dissolution of the Czech and Slovak Federal Republic.
Consumers throughout the world unequivocally link the name 'České pivo' not only with the place
where it is produced, i.e. the Czech Republic, but also, in particular, with its specific characteristics and
quality.
The applicant for registration of the geographical indication 'České pivo' is the association of producers
brewing the beer practically throughout the Czech Republic. The characteristics and reputation of
'České pivo' have unquestionably been influenced by the invaluable experience acquired over many
years by Czech maltsters and brewers and handed down from generation to generation in the defined
area of the Czech Republic.
In terms of surface area, the Czech Republic ranks among the small European States. Now, as in the
past, its small size and relief make it possible to ensure compliance with production conditions — the
technology and raw materials used, as well as producers' skills — throughout the defined area.
In view of the facts set out above and, in particular, owing to the typical and traditional methods of
beer production, which differ from those employed in the surrounding areas, the inimitable taste and
characteristic properties of the beer (see Section 4.2) and its renown extending far beyond the bound­
aries of the defined area, the homogeneity of the defined territory is clear and indisputable.
Hops
The largest hop-growing area in the Czech Republic is Žatecko, with 355 hop-growing municipalities
in the districts of Louny, Chomutov, Kladno, Rakovník, Rokycany and Plzeň-sever, followed by Uštěcko
with 220 hop-growing municipalities in the districts of Litoměřice, Česká Lípa and Mělník, and Tršicko
with 65 hop-growing municipalities in the districts of Olomouc, Přerov and Prostějov.
The Czech hop-growing^ areas are at transition points between temperate oceanic and continental
climates. Moreover, the Zatecko area lies in the rain shadow of the Krušné hory and Český les, which
creates unique conditions in this area.
Various soil types (chernozems, rendzinas, brown earths and brown soils) can be found in the Czech
hop-growing areas, together with various soil classes (sandy soil, loam soil and clay soil). These soils
were formed on various petrographical-geological substrates.
In the Žatecko hop-growing area, the majority of hop gardens are located on soils originating in strata
of the Permian geological formation. These soils, which are known as Permian red beds, contain a
considerable amount of iron compounds (6-7 % iron oxide), manganese and compounds of other
metals.
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Official Journal of the European Union
23.1.2008
The Eastern part of the Ústecko hop-growing area is located on a Tertiary Cretaceous formation and
the central part, Polepská blata, lies on Quaternary sediments. In the Western part of the Úštěcko area
there are numerous basaltic volcanic rocks.
The soils of the Tršicko hop-growing area are mainly of Quaternary and partly of Tertiary origin.
The Permian red soils of the Žatecko hop-growing area are considered to be the best soils for fine
quality hops. These are mostly clay-loam soils which, after being worked to some depth, have a good
capacity for absorbing water and air and a substantial soil nutrient sorption. A slightly acid to neutral
soil is best for hop growing. The suitability of the soils for hop growing is determined not only by
their natural properties but also, to a large extent, by the level of soil amelioration and development,
by the amount of organic and mineral fertilisers applied and by other long-term treatment creating
favourable conditions for hop growth and development.
4.4. Proof of origin: Every beer producer keeps a list of the suppliers of all its raw materials. The origin of
the raw materials can be found in the delivery notes. Moreover, traceability of the origin of hops
grown in the Czech Republic is a requirement under Act No 97/1996 Coll. A list of purchasers of the
final product is also kept. All product packaging gives the compulsory details concerning the producer
and the product itself. This ensures accurate traceability of the product. The production process itself is
carefully and precisely controlled, and the details of each batch are recorded so that the origin of all
raw materials used in each batch of 'České pivo' produced can subsequently be traced. Compliance
with the specifications is monitored by the local branch of the Czech Agriculture and Food Inspection
Authority.
4.5. Method of production: Raw materials for beer production:
Malt — A pale malt also known as 'Pilsener malt', which is produced from spring two-row barley, is
used. The barley varieties used to produce the malt are derived from cultivated varieties approved by
the Czech Agriculture and Food Inspection Authority in Brno and recommended by the Research Insti­
tute of Brewing and Malting in Prague for the production of 'České pivo' (for overall details of congress
wort, see table below).
The current international and European quality requirements for brewing barley give preference to vari­
eties with high enzymatic activity, high extract content and high final attenuation values. On the other
hand, lower proteolytic and cytolytic modification and the degree of attenuation resulting in the
presence of residual extract are characteristic of 'České pivo'. On that basis, the following fundamental
parameters have been specified for varieties suitable for 'České pivo' production:
Extract in dry malt
(% by weight)
Kolbach Index
(%)
Diastatic power
(WK units)
min.
220
Actual attenuation
(У0)
max.
82
Friability
(%)
min.
75,0
min.
80,0
39,0 ± 3
Czech hops and_ processed hop products are used, particularly the varieties grown in selected areas of:
1. Žatecko; 2. Úštěcko; and 3. Tršicko. The hops are grown in loam to clay-loam soils. Permian red
soils are typical of the Žatecko region. The most favourable average annual temperature for hop
growing is 8-10 °C.
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Official Journal of the European Union
The hops are quite distinctive and differ from hops grown elsewhere in the world, chiefly on account
of their ratio of alpha-bitter to beta-bitter acids. While the ratio for commonly grown varieties is gener­
ally 2,5:1, that for the hops grown in this area is on average 1:1,5. Another feature which distinguishes
them from other hops is the beta-farnesene content of 14-20 % of the total essential oils. The hop
varieties cultivated in the area concerned and, in general, all hop varieties for 'České pivo' production
must be approved by the supervisory authorities and recommended by the Research Institute of
Brewing and Malting.
Water — For production of 'České pivo', water from local sources is used. The hardness of the water
used for brewing is assessed as soft to medium-hard.
Brewer's yeast — Bottom-fermenting yeast strains (Saccharomyces cerevisiae subs, uvarum) which are
suitable for 'České pivo' production and result in the difference between apparent and actual attenua­
tion laid down in the specification are used. The most frequently used strains are Nos 2, 95 and 96,
which are included in the collection of reproduction strains of brewer's yeasts of the Research Institute
of Brewing and Malting under registration No RIBM 655 and are available to all producers of 'České
pivo'.
Production
Beer production starts at the brewing house, where ground malt is mixed with water and mashed,
which converts the unfermentable starch into fermentable sugars. The mashing process itself employs a
one-mash to three-mash decoction method; infusion mashing is not used. At least 80 % of the total
malt grist is made up of malt produced from approved varieties, which guarantees the taste profile of
'České pivo'.
The composition of the malt grist, including the quantity processed, is recorded in the brewing log and
the origin of the malt is evidenced by the delivery notes. The temperature and mashing time also are
recorded in the brewing log. After the mashing process has been completed and insoluble particles of
malt have been separated through a process known as lautering, preparation of the wort by boiling it
with the hops begins. During this phase, which takes 60 to 120 minutes, an evaporation rate of at
least 6 % must be achieved. Hops can be added in up to three stages. The minimum quantity of Czech
hops or products processed from them is 30 % for pale lagers and at least 15 % for other types of
beer. The composition of the hops, including the composition of the batch of raw materials, is
recorded in the brewing log; the origin of the raw materials is evidenced by the delivery notes. After
wort boiling has finished, the hopped wort is cooled down to a pitching temperature of 6-10 °C and
aerated. Brewer's yeast used exclusively for bottom fermenting (Saccharomyces cerevisiae subs, uvarum) is
then added.
Fermentation takes place at a maximum temperature of 14 °C and this technological process is
normally separated from secondary fermentation, i.e. two-stage fermentation is used. The temperature
pattern during fermentation is recorded in the fermentation log. The secondary fermentation process
takes place at temperatures close to 0 °C. On completion of the process of maturation by secondary
fermentation in tanks, the beer is filtered and casked, bottled, canned or tankered. It is also possible to
make unfiltered beer. The final product must comply with the quality parameters indicated in
Section 4.2.
The entire beer production technology is continuously monitored.
Monitoring method
Wort
Extract from first wort — sampling 10 minutes after the start of lautering.
Determination of extract — pycnometrically, using a saccharimeter or special apparatus (A. Paar or
other apparatus suitable for measuring the extract).
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Wort clarity at 25 °C — nephelometrically at 25 °C, measurement after 30 minutes of tempering.
Measurement of extract from last wort at 25 °C — extract measured by the same method as the
extract from the first wort.
Hopped wort
Extract from hopped wort — sampling 15 minutes after the end of wort boiling.
Determination of extract — pycnometrically, using a saccharimeter or special apparatus (A. Paar or
other apparatus suitable for measuring the extract).
Settleable solid content — visual check on stirred hopped wort 5 minutes after the end of wort boiling
in an Imhoff cone or other small receptacle in which settleable solid content can be assessed.
Hopped wort clarity — the hopped wort is filtered (analytical filter paper, blue strip) and the filtrate is
used for nephelometric determination at an angle of 90°. The measurement is carried out partly at
20 °C (heating for 20 minutes) and partly at 5 °C (heating for 20 minutes).
Determination of bitterness of hopped wort — content of iso-a-bitter acids (IBU).
Actual attenuation of hopped wort — determined by a recommended method.
Green beer
Microscopic determination of the number of yeast cells in the fluid.
Determination of yeast viability (using methylene blue dye).
Determination of iso-a-bitter acids (IBU) by recommended methods.
Finished beer
Basic analysis — apparent and actual extract, alcohol content, calculation of extract in original wort,
determination of iso-a-bitter acids (IBU), beer clarity at an angle of 90°, actual attenuation and beer
colour.
Checks are carried out by brewery laboratories or by a specialised laboratory (e.g. the Research Institute
of Brewing and Malting) in accordance with the analytical standards for the brewing and malting indus­
tries or the Analytica-EBC.
4.6. Link: It is clear from archaeological finds that beer was already produced by the inhabitants of the
defined geographical area (hereinafter referred to as the 'area concerned') prior to the Slavs, and by the
Slavs themselves. The first records of beer brewing in the area concerned are linked to the Břevnovský
klášter (Břevnov Monastery), where Benedictine monks were producing beer and wine in 993 AD.
The oldest record of hop growing in the area concerned is the foundation charter by which Prince
Břetislav I granted a tithe on hops grown in Žatec, and Stará and Mladá Boleslav to the Chapter of
St Wenceslas in Stará Boleslav. The first historical document directly connected with beer production is
the foundation charter of the Vyšehrad Chapter, which was issued by the first Bohemian King, Vratislav
II, in 1088. This document, transcripts of which have been preserved, refers to a hop tithe and other
gifts, such as real estate and payments, granted to the canons of the Vyšehrad Chapter. Many other
documents dating from 1090 to 1100 deal with hop growing, malt, beer, brewing licences and beer
exports. From 1330 onwards, there are many records of malting and brewing in royal, noble and civic
documents.
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The brewing process was passed down from generation to generation. Initially, beer production was a
privilege enjoyed by individuals (e.g. burghers with a licence to brew and nobles). In the 14th century,
guilds of maltsters and brewers were founded and beer production by bottom and top fermenting
continued to grow swiftly, culminating in the establishment of the industrial breweries which have
carried on the tradition of 'České pivo' to the present day. An important landmark was the foundation
of the Burghers' Brewery in Plzeň in 1842.
Beer production by bottom fermentation was further improved and the typical characteristics of this
beer were entirely different from the beers produced until that time. This golden, sparkling beverage
with a pleasant hop taste and fine compact head spread throughout the world. This marked the begin­
ning of a new era in the development of the world brewing industry, which grew at an unprecedented
rate not only in the Czech lands, but also in Austro-Hungary, Germany and other European countries.
In the decades which followed, numerous breweries were founded, all fully equipped with the most
modern technology. Gradual improvements in machinery and technology have resulted in the modern
large-scale production of today. The basic principle has, however, remained the same. The beer, for
which mainly local raw materials were and still are used (i.e. raw materials originating in the area
concerned, with its specific soil and climatic conditions), has won respect and built up a strong posi­
tion at home and abroad. Its popularity is confirmed by numerous records of exports of 'České pivo',
not only in the past but also at the present time.
'České pivo' is produced by the method described above, which is based on the skill of Czech brewers,
exclusively in the area concerned, mainly from local raw materials of the specified quality together
with local water sources. All this gives 'České pivo' specific properties which result from its unique
composition.
Studies conducted by the Research Institute of Brewing and Malting in Prague have demonstrated that
'České pivo' differs substantially from foreign beers. Selected Czech and foreign beers were subjected to
a meticulous analytical and sensory assessment.
A detailed analytical and statistical model, which made it possible to identify similarities and differences
between various beers, was devised. The results were processed using multidimensional statistical
methods (factor, dispersion and cluster analysis, etc.). It was demonstrated that 'České pivo' can be
differentiated from foreign beers in the same category.
In most cases 'České pivo' contains residual (unfermented) extract, which is one of its most typical
attributes. Other features which distinguish it from foreign beers are its higher colour, level of bitter­
ness, pH value and polyphenol content. The stronger colour and higher polyphenol content are the
result of the decoction mashing process most commonly used in the Czech Republic. All these para­
meters are determined by the quality and composition of the raw materials and the technical and tech­
nological conditions. From a technological point of view, the composition of the malt grist, the hop
rate, the yeast strain selected and the method of fermentation used, all combined with the brewing
tradition and the human factor, are the predominant features. From a sensory point of view, 'České
pivo' can be defined by its fuller body, higher degree of bitterness, the fact that the bitterness takes
longer to fade and the lower incidence of foreign odours and tastes.
The uniqueness of this beer production is the result of a centuries-old tradition of beer brewing in the
area concerned and the handing-down from generation to generation of this craft in its specific form
until the present day. Favourable conditions for growing hops in the area concerned, combined with
the high professional skills acquired by workers through their studies at Czech schools of all levels,
guarantee the excellent reputation of 'České pivo' throughout the world. The name 'České pivo' was
already specified in the annex to the agreement between the Governments of the Czechoslovak
Socialist Republic and the Portuguese Republic for the protection of indications of source, appellations
of origin and other geographical and similar designations. This agreement was published in Decree of
the Minister of Foreign Affairs No 63/1987 Coll. of 18 May 1987.
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In 2003, Czech Tourism conducted a survey on the perception of the Czech Republic and the reasons
given by tourists for choosing it as a destination. The target group consisted of tourists from Germany,
Austria, Poland, Italy, Netherlands, United States, Japan, Scandinavian countries, Russia, South Korea
and Arab countries. A total of 1 800 respondents were surveyed (150 respondents from each country
or group of countries). Men made up 66 % of the sample. The survey found that the Czech Republic is
primarily associated with Prague (47 %) and excellent beer (45 %). The question was: 'When I hear the
name "Czech Republic", the first thing that comes to my mind is ...'.
The popularity of 'České pivo' is also demonstrated by the steadily growing exports.
4.7. Inspection body:
Name:
Státní zemědělská a potravinářská inspekce
Address: Květná 15
CZ-603 00 Brno
Tel.
(420) 543 540 205
Fax
(420) 543 540 210
E-mail:
sekret.ur@spzi.gov.cz
4.8. Labelling: The designation 'České pivo' forms part of the brand name on the main label of the product.
Nothing in the specification of 'České pivo' is aimed at preventing reference to production in the
Czech Republic in the case of beers which are not classified as 'České pivo' in compliance with national
and Community requirements. Such references should not, however, form part of the brand name on
the main label of such beers.
Any references to 'PGI', 'Protected Geographical Indication' and the corresponding Community symbol
must be clearly connected with the term 'České pivo' and must not create the impression that any
other terms on the label are registered.
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SINGLE DOCUMENT
COUNCIL REGULATION (EC) No 510/2006
'MÜNCHENER BIER'
EC No: DE-PGI-0217-0516-02.09.2010
PGI ( X ) PDO ( )
1.
Name:
'Münchener Bier'
2.
Member State or Third Country:
Germany
3.
Description of the agricultural product or foodstuff:
3.1. Type of productClass 2.1 — Beer
3.2. Description of the product to which the name in point 1 applies:
Helles
Original gravity in %:
11,4-11,9
Alcohol content in % vol.: 4,7-5,4
Colour (EBC):
5,0-8,5 units
Bitter agents (EBU):
14,0-25,0 units
Light yellow, pale, palateful, pure, smooth, mildly to pleasantly hopped, delicately spicy to spicily fresh
with a pleasant bitterness depending on the brewing process.
Export Hell
Original gravity in %:
12,5-12,8
Alcohol content in % vol.: 5,5-6,0
Colour (EBC):
5,5-7,5 units
Bitter agents (EBU):
15,0-26,0 units
Light yellow, highly attenuated (until bright), palateful, ranging from mild, mellow-smooth through to
strongly spicy, delicately hopped and delicate bitterness.
Export Dunkel
Original gravity in %:
12,5-13,7
Alcohol content in % vol.: 5,0-5,9
Colour (EBC):
42,0 < 60,0 units
Bitter agents (EBU):
15,0-24,0 units
Mellow, smooth, malty aroma to strong, Munich malt sometimes dominant.
Pils
Original gravity in %:
11,5-12,5
Alcohol content in % vol.: 4,9-5,8
Colour (EBC):
5,5-7,0 units
Bitter agents (EBU):
30,0-38,0 units
Slightly sharp, delicate, fine, hoppy bitterness, hoppy accents through to hoppy aroma, light, elegant,
sparkling.
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Non-alcoholic Weißbier
Original gravity in %:
3,5-8,0
Alcohol content in % vol.: <0,5
Colour (EBC):
8,0-21,0 units
Bitter agents (EBU):
7,0-19,0 units
Typical Weißbier: tangy, sweet, full-bodied, pale, golden to amber, ranging from fine yeast turbidity to
naturally cloudy to cloudy with yeast, mildly hoppy to very slightly bitter.
Leichtes Weißbier
Original gravity in %:
7,7-8,4
Alcohol content in % vol.: 2,8-3,2
Colour (EBC):
11,0-13,0 units
Bitter agents (EBU):
13,0-15,0 units
Refreshing, effervescent, tangy, cloudy with yeast, typical top-fermented Weißbier taste.
Kristall Weizen
Original gravity in %:
11,5-12,4
Alcohol content in % vol.: 4,9-5,5
Colour (EBC):
7,5-12,5 units
Bitter agents (EBU):
12,0-16,0 units
Effervescent, very tangy, filtered bright, clear, sparkling, top-fermented note, typically top-fermented.
Hefeweizen Hell
Original gravity in %:
11,4-12,6
Alcohol content in % vol.: 4,5-5,5
Colour (EBC):
11,0-20,0 units
Bitter agents (EBU):
12,0-20,0 units
Highly attenuated, naturally cloudy, typical top-fermented character, tangy, refreshing, effervescent,
sparkling, sometimes yeasty, Weißbier aroma.
Hefeweizen Dunkel
Original gravity in %:
11,6-12,4
Alcohol content in % vol.: 4,5-5,3
Colour (EBC):
29,0-45,0 units
Bitter agents (EBU):
13,0-16,0 units
Naturally cloudy, mellow, malty taste/character, top-fermented note/character.
Märzen
Original gravity in %:
13,2-14,0
Alcohol content in % vol.: 5,3-6,2
Colour (EBC):
8,0-32,5 units
Bitter agents (EBU):
21,0-25,0 units
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Very mellow, palatable, mild, 'altbayerisch' to malty aroma, very mild bitterness.
Bockbier
Original gravity in 96:
16,2-17,3
Alcohol content in % vol.: 6,2-8,1
Colour (EBC):
7,5-40,0 units
Bitter agents (EBU):
18,0-32,5 units
Highly attenuated, ranging from mellow, palateful, smooth, aromatic, via delicately hopped, slightly
sharp to well hopped, sometimes spicy in character.
Doppelbock
Original gravity in %:
18,2-18,7
Alcohol content in % vol.: 7,2-7,7
Colour (EBC):
44,0-75,0 units
Bitter agents (EBU):
18,0-28,0 units
Strong, powerful, spicy, full-bodied, malty taste.
Non-alcoholic beer
Original gravity in %:
1,0-8,0
Alcohol content in % vol.: <0,5
Colour (EBC):
4,0-13,0 units
Bitter agents (EBU):
13,0-29,0 units
Typical dry to sweet beer: fresh, rich, mild to full-bodied, clear, bright, pale to golden yellow, slightly
spicy to spicy, mildly hoppy to a hoppy aroma.
Leichtbier
Original gravity in %:
7,5-7,7
Alcohol content in % vol.: 2,7-3,2
Colour (EBC):
5,5-7,0 units
Bitter agents (EBU):
24,0-26,5 units
Slightly sharp fine taste.
Diät Pils
Original gravity in %:
8,5-9,3
Alcohol content in % vol.: 4,3-4,9
Colour (EBC):
5,0-6,5 units
Bitter agents (EBU):
26,0-30,0 units
Low in carbohydrates, slightly sharp, dry taste.
Schwarz-Bier
Original gravity in %:
11,3
Alcohol content in % vol.: 4,8
Colour (EBC):
70,0 units
Bitter agents (EBU):
17,0 units
Slightly spicy malty aroma.
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ICE-Bier
Original gravity in %:
11,2
Alcohol content in % vol.: 4,9
Colour (EBC):
6,5 units
Bitter agents (EBU):
20,0 units
Harmonious, mellow, palateful;
Nähr-/Malzbier
Original gravity in 96:
12,3-12,7
Alcohol content in % vol.: 0,0-1,2
Colour (EBC):
65,0-90,0 units
Bitter agents (EBU):
8,0-15,0 units
Low in alcohol, very mildly attenuated, malty, spicy, very weakly hopped;
Oktoberfestbier
Original gravity in %:
13,6-14,0
Alcohol content in % vol.: 5,3-6,6
Colour (EBC):
6,0-28,0 units
Bitter agents (EBU):
16,0-28,0 units
Light, golden, amber colours or dark, ranging from palateful, very mellow, smooth or malty aroma
through to slightly hopped with a very mild bitterness or a powerful, slightly sweet taste.
3.3. Raw materials (for processed products only):
The water used by Munich's breweries comes from their own deep wells in the city, many of which are
as deep as the strata dating from the tertiary period.
3.4. Feed (for products of animal origin only):
3.5. Specific steps in production that must take place in the defined geographical area:
The entire process for producing 'Münchner Bier' has to take place in the area of the city of Munich.
The process for producing "Münchner Bier' begins with crushing the malt and maceration and ends
with storage, during which the green beer is naturally enriched with carbonic acid and matures until
reaching its full flavour.
The same applies to the entire process for producing bottom and top-fermented, non-alcoholic
'Münchner Biere'. However, depending on the type of production, vacuum distillation and evaporation
or the preferred completion of the fermentation stage are also a part of this process.
3.6. Specific rules concerning slicing, grating, packaging, etc.:
Ъ.7. Specific rules concerning labelling:
Beer labelling is based on the product description "Münchener Bier' or 'Münchner Bier' in conjunction
with one of the types of beer listed under point 3.2.
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Concise definition of the geographical area:
Territory of the city of Munich.
5.
Link with the geographical area:
5.1. Spetificity of the geographical area:
Munich breweries have used the designation 'Münchener Bier' for centuries without any objections
from third parties. Evidence of the long tradition includes the fact that cash payments and payments in
kind made by Munich brewers are recorded as early as 1280 in the estate register of Duke Louis the
Stern (see München und sein Bier by Heckhorn/Wiehr, Munich 1989, or the doctoral thesis by Dr Karin
HACKEL-STEHR — as above for point 4 — and Die 'prewen' Münchens by Sedlmayr/Grohsmann,
Nuremberg 1969, extracts from which are enclosed). See also 125 Jahre Verein Münchener Brauereien
e. V by Dr Christine RÄDLINGER, commemorative publication 1996).
Munich also has a long tradition of non-alcoholic beers. Page 1928 of the 17 August 1898 edition of
the Allgemeine Brauer- und Hopfen-Zeitung states that non-alcoholic beer was produced in Bavaria. Page
1590 of the 9 July 1898 edition of the same journal refers to non-alcoholic beer in Munich. This
passage tells of an application filed by Mr Karl MICHEL, the owner of the Munich Praktische Brauer­
schule, who wished to sell a non-alcoholic beer (cf. p. 105 of Münchner Brauindustrie 1871-1945 by
Christian SCHÄDER). Although this application was at the time refused, non-alcoholic beer retained its
presence in Munich, especially as the shortage of raw materials, as is known, prompted the brewing of
low-alcohol beers in the times of need during and after the two World Wars. In any case, Munich
breweries have resumed their continuous production of non-alcoholic beer and non-alcoholic Weißbier
since 1986.
5.2. Specificity of the produă:
Consumers associate a special reputation and expectations of the highest quality with beer produced in
Munich.
This quality is based not only on observance of the Munich Purity Law of 1487, which was passed 29
years before the equivalent Bavarian Law of 1516, but in particular on the fact that the Munich
breweries obtain their brewing water from deep wells in the gravel plain of the city. These wells,
which reach down to strata from the tertiary period, are as deep as 250 m in places.
5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific
quality, the reputation or other characteristics of the product (for PGI):
The population's strong attachment to 'Münchener Bier' and its associated reputation derive, in the
Munich area, from the long tradition of beer production in Munich and the historical associations. As a
result of its healthy growth 'Münchner Bier' achieved first local, then regional, then national and finally
international renown.
Munich has responded positively to beer from the outset. As far back as 815, the Kozrah manuscript in
Historia Frisingensis recounts how the Church of St John of Oberföhring was lent to Deacon Huwetzi,
who in return was required to send the Chapter a cartload of beer by way of annual 'tithe' (tax).
The Salbuch der Stadt München from 1280 confirms that 'brewing warrants' were issued to citizens of
Munich even then.
In 1372, Duke Stephen II reformed the brewing privilege in Munich and established the first brewing
constitution, enshrining the right of commoners to brew 'Greußing' (which appears to have been a type
of low gravity 'Nachbier') 'should they so desire'. It is worth noting that this right, where bestowed on
an individual, could be sold and bequeathed.
In the 14th and 15th centuries, innumerable substances, some of which were poisonous, were
constantly being added to beer in a bid to lengthen the beverage's shelf life. For this reason, the
Municipal Office of the City of Munich issued in around 1453 a Beer Statute which stipulated that beer
and Greußing must be boiled and brewed 'only from barley, hops, water and no other ingredients'.
Such were the origins of the first 'purity law*.
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Duke Albert IV of Bavaria then published in Munich on 30 November 1487 a slightly modified version
of the Beer Statute text as the Munich Purity Law. From then on, only beer boiled from hops, barley
and water was allowed to be served. Once this law had been enacted, it also became mandatory for
beer to be subjected to a modern-day quality control-style inspection process. Food quality was
therefore checked for the first time towards the end of the 15th century. The Munich Purity Law,
which is the cornerstone of the success and reputation of 'Münchner Bier', ensures that only highquality beer is produced.
In 1493, Duke George the Rich established a similar purity law for Lower Bavaria. In 1516, after his
death and the Landshut War of Succession, the Bavarian Dukes William IV and Louis X, the sons of
Duke Albert IV, promulgated the 'Munich Purity Law" in almost identical form as the Bavarian Purity
Law. The law was amended several times before becoming the German Beer Tax Act of 1906 and the
current provisional Beer Act. The Munich Purity Law is therefore still in force.
The reputation of 'Münchner Bier' spread further and further as the centuries went by. In the 16th
century, for example, it became more famous thanks to the carriage drivers and carters who were able
to keep their horses in the breweries. Eventually there was one brewery for roughly every 250
inhabitants.
Indeed, so devoted are the people of Munich to their beer that they are willing to take up arms in its
name. In 1844, for example, a beer war was waged when the price of the beverage rose suddenly from
6 to 6,5 kreuzer. In May 1995, some 25 000 people demonstrated against a court ruling that would
have obliged Munich's beer gardens to close at 21.30.
Of course those beer gardens, the 'Oktoberfest' and the city's restaurants have also played their part in
establishing the reputation of 'Münchner Bier' in all parts of the world.
In the case of the city's genuine beer gardens, it is a famous right and much-loved custom of the
people of Munich to take their own food with them to the beer garden or — as people used to say —
to the beer cellar.
Just as imitated, though never equalled, is the 'Oktoberfest', which was held for the first time in 1810
and evolved from a horse race. There are now more than 2 000 'Oktoberfeste' across the globe. The
Oktoberfest' and its beer, the Oktoberfestbier', which may only be produced by the Munich breweries,
also contribute to the good reputation of 'Münchner Bier' throughout the world. Every year an average
of over six million visitors come to Munich's 'Oktoberfest' in order to sample the world-famous beer.
The 'Oktoberfest' with its 'Oktoberfestbier' represents the refinement of 'Münchner Bier' to its highest
form. On one occasion the 'Landgericht München' (Munich Regional Court) even declared the 'Okto­
berfest' to be the 'festival of "Münchner Bier'".
Of the city's public houses, mention need merely be made of the world-famous 'Hofbräuhaus'. It goes
without saying that both the song 'In München steht ein Hofbräuhaus ...' and the pub itself have made
'Münchner Bier' famous across the world.
In addition to this history, technical innovations have also raised the profile of 'Münchner Bier'.
In the 19th century, Munich's brewers began brewing in genuine ice houses and cellars. The technical
requirements that this entailed were of such complexity that the 'Königliche Baugewerkeschule' started
to offer courses in beer cellar design.
In 1873, Carl von Linde developed the world's first cooling machine for the Spaten Brewery in Munich.
The machine was important because it allowed for the first time any desired amount of consistently
high-quality beer to be continuously produced irrespective of climate and external temperature.
Around 1900, the Hacker Brewery in Munich even had refrigerating holds based on the Linde system
installed on two Dutch ships which it used to export "Münchner Bier' and its reputation overseas.
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In addition, since the 19th century the Munich breweries have each owned their own fleet of up to 90
refrigerated railway wagons for transporting their products to sales areas further afield. These refrig­
erated wagons, which at the same time served as a means of advertising for the breweries, could be
used in all parts of the European railway network, which was undergoing major expansion at the time.
Much more important than the advertising effect was the preservation of quality that the wagons
allowed. In terms of the shelf life of the beer this was a huge step forward. High-quality 'Münchner Bier'
was exported and could be enjoyed abroad, again enhancing the beverage's reputation. The export
figures, which at the time were constantly increasing, are testimony to the renown of 'Münchner Bier'.
In order to be able to generate a constant temperature so as to ensure consistently high production
standards, many of Munich's breweries started in the 19th century to use steam engines to generate
power. The 'Dampfkessel-Revisionsverein' (Boiler Inspection Association) was founded with the
involvement of Munich breweries to address the resulting safety issues and technical problems. This
association became the present-day, world-famous 'Technischer Überwachungsverein' (Technical
Inspection Association). The safety awareness of the Munich breweries also enhanced their reputation
and that of the beer they produced.
In the 19th century, the development of scientific methods was accompanied by the founding of
brewing technology departments in agricultural colleges, universities and private educational and
research institutes. Another significant development was the launch of specialist brewing publications.
The hub of this development was Munich which can from this stage on be described as a 'cerevisiaľ
(beer-brewing) university city. To this day, the Brewing Technology Faculty of the Technische
Universität München-Weihenstephan and the Doemens Institute are the leading training institutions
for brewers and brewing engineers who go on to work in all parts of the world.
The renown and reputation of 'Münchner Bier' have, as we have seen, grown continuously in Germany
and other EU Member States over the last 550 years. The rising export figures of the last 30 years,
especially of the famous 'Oktoberfestbier' (a name that only the Munich breweries are entitled to give
their products), speak for themselves. The Oktoberfest', as the festival of 'Münchner Bier', is known
throughout the world. Its procession of festival goers in traditional regional and military costume, its
opening ceremony and the daily reporting from the 'Oktoberfest' tents have made 'Münchner Bier' a
household name. Sports sponsorship, e.g. of the German national bobsleigh team or in the Olympia­
halle' arena, has displayed the name of "Münchner Bier' on television sets across the world. In recent
decades, radio, television and especially the Internet have introduced more and more people from many
different countries to 'Münchner Bier', a beverage avidly discussed in online forums and fan clubs. The
websites of the Munich breweries regularly receive hits from across the globe.
Reference to publication of the specification:
(Article 5(7) of Regulation (EC) No 510/2006)
Markenblatt Vol. 11 of 19 March 2010, Part 7a-bb, p. 4250
http://register.dpma.de/DPMAregister/geo/detail.pdfdownload/l 3252
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