Germany Alcohol-free beer garden "Die Null" opens in Munich
Beer is served in a beer garden - so far, so normal. But a special version is planned for Munich. A non-alcoholic beer garden is opening near the main railway station. The meaningful name: "Die Null".
18.07.2024, 09:55
SDA
The beer garden culture is not defined by alcohol, but by being together in the open air, say the organizers, who want to offer mocktails (cocktails without alcohol), juices and other cold drinks, among other things. There will also be beer, non-alcoholic of course. Cultural events, parties and dance evenings are also planned. Details are to be presented at the opening on Thursday afternoon, which Munich's Lord Mayor Dieter Reiter also plans to attend.
The beer garden will be located on Karl-Stützel-Platz until September 15, from 5 p.m. to 10 p.m. on Wednesdays to Saturdays, weather permitting. It is being organized by restaurateurs who want to revitalize and enhance the square. Their initiative is part of an overall concept with which the city wants to counteract neglect tendencies.
The Association for the Preservation of Bavarian Economic Culture thinks the idea is a good one. They welcome any initiative that revitalizes the pub landscape, says managing director Ursula Zimmermann. An alcohol-free beer garden would complement the existing offer and could be an interesting alternative for some. And the restaurateurs could create a unique selling point. However, Zimmermann emphasizes that no one is forced to consume alcohol in other beer gardens either.
The Managing Director of the Bavarian Brewers' Association, Walter König, refers to the motto "Live and let live" and prefers a coexistence of different drinks. "Why should a landlord exclude a clientele based on the drinks on offer? Every guest should be able to order and drink whatever they feel like, and that can change depending on the occasion, mood and time of day," he says.
Beer without alcohol, including malt beverages, is popular with customers: 471,300 hectoliters were produced in the first quarter of this year, around 44,500 hectoliters more than in the same period last year. Non-alcoholic wheat beer accounted for 60% and bottom-fermented beer for a quarter. König cites the scientific and technological efforts that have been made to improve the taste as one reason for the increasing popularity.
