The most common style of beer in Austria is similar  to what lager that originated in Bavaria?
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Beer in Austria Austrian beers come in a wide variety of styles, and many small breweries are scattered across the country, though a few larger breweries dominate markets. Austrian brewers were never subject to the tight restrictions of the Reinheitsgebot, and as a result more variety remains in Austria than in Germany. The most common style of beer is similar to the German "Märzen", though the Austrian style is distinct.
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Märzen Märzen or Märzenbier (German: "March or March beer" , respectively) is a lager that originated in Bavaria. It has a medium to full body and may vary in color from pale through amber to dark brown.
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Hallertau The Hallertau or Holledau is an area in Bavaria, Germany. With an area of 178 km², it is listed as the largest continuous hop-planting area in the world. According to the International Hop Growing Convention, Germany produces roughly one third of the world's hops (used as flavoring and stabilizers during beer brewing), over 80% of which are grown in the Hallertau.
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Mützig Mützig is a beer brand owned by Heineken and its subsidiaries, and was originally brewed in 1810 by of Alsace, France. It is now a 5.5% ABV lager available in 65cl and 33cl bottles. It has a full-bodied taste and distinctive packaging, and is the most successful premium, locally brewed beer in Central Africa. Mützig is considered a flagship African brand.
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Lower Bavarian Upland The Lower Bavarian Upland, Lower Bavarian Hill Country (German: "Niederbayerisches Hügelland") or Lower Bavarian Hills, are part of the tertiary "Hügelland" or hill country south of the River Danube and cover much of the land within the Bavarian province of Lower Bavaria in southern Germany. To the north it is bordered by the Gäuboden region and the Bavarian Forest; to the south by Upper Bavaria, to the east by the Lower Inn Valley and to the west by the Franconian Jura ("Fränkische Alb"). In the western part of the Lower Bavarian Hills lies the Hallertau, the world's largest hop-growing region. It belongs to two of officially defined natural regions in Germany: the eponymous Lower Bavarian hills and the Isar-Inn Gravel Beds ("Isar-Inn-Schotterplatten") and is sub-divided into the Danube-Isar Hills ("Donau-Isar-Hügelland") and the Isar-Inn Upland ("Isar-Inn-Hügelland") with the River Isar as the boundary. The hills continue over the border into Austria as the Upper Austrian Hills ("Oberösterreichischen Hügelland").
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Laufach (river) Laufach is a river of Bavaria, Germany.
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Beer in Norway Beer in Norway has a long history, going back at least 1000 years. Until around 200 years ago no farm was complete without a brewhouse. From the early 20th century brewing was industrialized and home brewing outlawed. Since then, significant consolidation in the brewing sector has reduced the number of major breweries to just a handful. With the exception of the malty juleøl (Christmas beer), most beer styles brewed in Norway today trace their ancestry to central Europe.
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Bavarian Alps Bavarian Alps (German: "Bayerische Alpen" ) is a summarizing term of several mountain ranges of the Northern Limestone Alps in the German state of Bavaria.
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Franconian cuisine Franconian Cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several franconian food items, which are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst or the wines of Franconia. Franconia is also famous for its beer and harbours the highest density of breweries in the world.
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Low-alcohol beer Low-alcohol beer (also called light beer, non-alcoholic beer, small beer, small ale, or near-beer) is beer with low alcohol content or no alcohol, which aims to reproduce the taste of beer without the inebriating effects of standard alcoholic brews. Most low-alcohol beers are lagers, but there are some low-alcohol ales.
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Viennese cuisine Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents. Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austria, other Austrian regions have their own unique variations. Viennese cuisine is best known for its pastries, but it includes a wide range of other unique dishes.
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Dubbel The term dubbel (also double) is a Belgian Trappist beer naming convention. The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861. In 1926, the recipe was changed, and it was sold as "Dubbel Bruin". Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes.
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Arnspitze Group The Arnspitze Group (German: "Arnspitzgruppe" ) is a free-standing mountain chain in Austrian and Germany, in the states of Tyrol and Bavaria, between Seefeld in Tirol and Mittenwald, and between the Leutasch valley in the west and the Isar valley near Scharnitz in the east. In the literature, the Arnspitze Group is classed as part of the Wettersteingebirge. The majority of the group belongs to Tyrol, a northeastern part of the chain lies in Bavaria. The border between Bavaria and Tyrol runs over the summit of the "Große Arnspitze".
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Beer in Slovenia Beer in Slovenia is dominated by the pale lager market. The most commonly known brands of Slovenian beer, now united under the same parent company, are Laško and Union, although a number of smaller breweries exist.
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Lauer (river) Lauer is a river of Bavaria, Germany.
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Schuxen Schuxen (also "Schuchsen" or "Schuxn") is an elongate fried dough pastry made from rye flour and yeast that is popular in Upper Bavaria. It is similar to Krapfen with the difference that it is not sweet.
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Weisslacker Weisslacker (German for "whitewashed" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide. Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese. It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste. Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name. Many find it too overpowering to serve with wine. This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion. It is a common item on pub and restaurant menus in the Czech Republic, the country with the highest per-capita beer consumption in the world. This cheese is a common ingredient in various breads, soups, and dips.
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Oberstjägermeisterbach Oberstjägermeisterbach is a river of Bavaria, Germany.
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Ayinger Brewery The Ayinger Brewery ( , ; German: "Brauerei Aying" ) is a brewery in Aying, Bavaria, Germany, about 25 km from Munich. Approximately 10% of Ayinger beers are exported, mainly to Italy, the United States, and the rest of Europe. Ayinger beers have been frequent award winners in international beer competitions.
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Beer cheese (spread) Beer cheese is a cheese spread most commonly found in Kentucky where it was invented. Similarly named cheese products can be found in other regions of the United States, but beer cheese spread itself is not widely distributed. Despite this fact, the product is nearly ubiquitous in Kentucky. There are a number of different brands that are popular – most are similar in taste and texture. Fans of the snack usually have their favorite brand, and there are many homemade versions which use a wide variety of ingredients to add personalization.
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Gose Gose is a top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat.
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Beer yoga Beer Yoga is a term coined by Brooke Larson of "Beer Yoga, LLC" in February 2014. Beer Yoga or brewery yoga is a form of yoga in which attendees practice yoga at breweries or taprooms, sometimes drinking beer while performing yoga moves. The origin of combining beer and yoga is uncertain but instructors such as Mikki Trowbridge of Yoga + Beer have been hosting yoga classes at breweries since late 2013. The American business model is widely known for hosting yoga classes at fun, laid-back locations , so that participants may try yoga in a non-intimidating, inexpensive environment. The beer is for AFTER class for the gross majority of American brewery yoga companies. A company started in Germany in 2015, known as "BierYoga" has since become popular in several countries, such as Australia and Thailand. These companies have grown in popularity, as they use the beer bottle during each yoga session. However, some fitness experts have criticized this specific form of beer yoga as a marketing gimmick and call it unhealthy.