
Article 1 
The amendments to the specification published in the Official Journal of the European Union regarding the name ‘Bayerisches Bier’ (PGI) are hereby approved. The consolidated single document is set out in the Annex to this Regulation.
Article 2 
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 12 June 2017.
For the Commission
The President
Jean-Claude JUNCKER
ANNEX
‘BAYERISCHES BIER’  1. 
‘Bayerisches Bier’
 2. 
Germany
 3.  3.1. 
Class 2.1. Beers
 3.2. 
bottom fermented

Original wort (%)7,0 - 9,0% alcohol by volume2,5 - 3,5Colour (EBC)5 - 20 unitsHop bitter content (EBC)10 - 30 units

a full-bodied, soft, fizzy beer with fewer calories and less alcohol by volume than Vollbier (full-strength beer)

bottom fermented

Original wort (%)11,0 - 12,5% alcohol by volume4,5 - 5,5Colour (EBC)5 - 20 unitsHop bitter content (EBC)10 - 25 units

a slightly aromatic, light, full-bodied, mild beer

bottom fermented

Original wort (%)11,0 - 12,5% alcohol by volume4,5 - 6,0Colour (EBC)5 - 15 unitsHop bitter content (EBC)30 - 40 units

a distinctive, slightly sharp beer with a bitter edge lent by the hops

bottom fermented

Original wort (%)12,0 - 13,5% alcohol by volume4,5 - 6,0Colour (EBC)5 - 65 units (hell — dunkel)Hop bitter content (EBC)15 - 35 units

a full-bodied, well-rounded bitter taste

bottom fermented

Original wort (%)11,0 - 14,0% alcohol by volume4,5 - 6,0Colour (EBC)40 - 65 unitsHop bitter content (EBC)15 - 35 units

a full-bodied beer with a malty aroma

bottom fermented

Original wort (%)11,0 - 13,0% alcohol by volume4,5 - 6,0Colour (EBC)65 - 150 unitsHop bitter content (EBC)15 - 40 units

a beer with a roasted aroma, a slight malty aroma and a bitter edge lent by the hops

bottom fermented

Original wort (%)13,0 - 14,5% alcohol by volume5,0 - 6,5Colour (EBC)7 - 40 unitsHop bitter content (EBC)12 - 45 units

a malty-flavoured beer with a slightly bitter edge lent by the hops

bottom fermented

Original wort (%)16,0 - 18,0% alcohol by volume6,0 - 8,5Colour (EBC)7 - 120 units (hell — dunkel)Hop bitter content (EBC)15 - 40 units

a full-bodied, malty-flavoured beer with a delicate aroma of hops

bottom fermented

Original wort (%)18,0 - 21,0% alcohol by volume7,0 - 9,5Colour (EBC)10 - 150 units (hell — dunkel)Hop bitter content (EBC)15 - 35 units

a distinctly full-bodied, malty-flavoured beer with a hint of caramel

top fermented

Original wort (%)7,0 - 9,0% alcohol by volume2,5 - 3,5Colour (EBC)7 - 30 unitsHop bitter content (EBC)5 - 20 units

a fizzy beer with the aroma of yeast

top fermented

Original wort (%)11,0 - 13,5% alcohol by volume4,5 - 5,5Colour (EBC)5 - 65 units (hell — dunkel)Hop bitter content (EBC)10 - 30 units

a fruity beer with an aroma of wheat and a slightly malty flavour

top fermented

Original wort (%)11,0 - 13,5% alcohol by volume4,5 - 5,5Colour (EBC)5 - 18 unitsHop bitter content (EBC)5 - 20 units

a carbonated beer with the aroma of wheat

bottom fermented

Original wort (%)11,0 - 14,5% alcohol by volume4,5 - 6,0Colour (EBC)30 - 60 unitsHop bitter content (EBC)20 - 30 units

a full-bodied beer with a smoky flavour

bottom fermented

Original wort (%)11,0 - 13,5% alcohol by volume4,5 - 6,0Colour (EBC)5 - 60 unitsHop bitter content (EBC)10 - 35 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

bottom fermented

Original wort (%)11,0 - 13,0% alcohol by volume4,5 - 5,0Colour (EBC)5 - 20 unitsHop bitter content (EBC)10 - 25 units

very mild and soft

These values are subject to the analytical tolerances laid down by law and recognised by the relevant food monitoring authorities in Bavaria.
 3.3. 
For the most part, high-quality local raw materials (water, hops, malt) from Bavaria are used. The hops and malt are traditionally subject to continuous quality checks from scientific institutes, such as the Technische Universität München-Weihenstephan.
 3.4. 
The entire production process takes place in the geographical area specified.
 3.5. 
—
 3.6. 
The beer label bears one of the types of beer listed under 3(2) together with the designation ‘Bayerisches Bier’.
 4. 
Bavaria, subdivided into 7 government regions.
 5. 
The quality and reputation of ‘Bayerisches Bier’ can be attributed to a centuries-old brewing tradition under the 1516 Bavarian Purity Law. The production process to be followed has been laid down by law since the 15th century. Over the centuries, a large number of different recipes evolved as the Bavarian brewers' expertise developed, which has led to a range of varieties that is unique worldwide. Bavaria is the birthplace of wheat beer and the site of the world's largest wheat beer brewery. Weihenstephan is home to one of the most famous brewing institutions in the world. The ancient brewing tradition, the resulting range of varieties and the predominant use of top-quality raw materials from Bavaria mean that ‘Bayerisches Bier’ is generally highly regarded among consumers.
 Reference to publication of the product specification 
http://register.dpma.de/DPMAregister/geo/detail.pdfdownload/40790
