One of the major changes to the brewing of beers was the Reinheitsgebot, passed by Emperor Luitpold in 2499 in celebration of his enlightened rule and the coming decennium. The new controversial purity law dictated that beer must be made up of water, barley and hops and no other ingredients and quickly divided the Empire in two schools of thought; urban and rural. In the countryside the law is considered a dictatorial whim of the ruling elite, whereas people in the cities embrace it as an important step in the development of the art of brewing beer.
Some of the secrets of the dwarfs have been revealed to the Imperial beer makers, but much of the dwarfish knowledge of the process of brewing beer is a closely guarded secret. Even though I have made enquiries with the dwarfen community I have been met solely by silence laced with hostility. Suffice it to say that true dwarfish beer is only served in the dwarfish taverns in Altdorf.
There are a variety of different styles of beer in the Empire and in Altdorf. Some of the most famous are of course the Bugman varieties, Seamu’s Lager, Korben’s Finest and Keigel’s Natural Pig Swill but the most popular brands in the capital are Burgomeister’s Brew (a pale, light-bodied, top-fermented beer), Altdorfer Alt (dark amber, hoppy), Imperial Stout (which is imported from the Moot), Altdorfer Weisse (pale, very sour, top-fermented wheat beer), Dunkel Schwarzbier (bottom-fermented, dark lager), Wissenland Hefeweizen (creamy texture and sweet flavour), Marienburger Alt (clean, crisp flavour), Kaiser Franz Märzen (malty flavor balance, an amber range of colour) and Border Princes Lager (bottom-fermented and very dark). The alcohol content is usually between 5% and 6% for most traditional brews, but some brands (most notably Dunkel Schwarzbier) have an alcohol content of up to 15%, making them stronger than many wines.
Festag, Nachexen 12, 2522 IC