Broyhan-Bier, Breyhan-Bier, Keutebier
Pronunciation guide for
"Mumm-eh" ... Pronounce the "u" as in "rude"
not as in "mom"
Mumme or Broyhan beer, so-named after Cord
Broyhan, a native Hanoverian brewmaster, is a well-hopped, light brown,
medieval ale, made from about one-third wheat and two-thirds barley. Also
known as Keutbier, it became, for a couple of centuries, the most widely
distributed style in north Germany. In the 14th, 15th and 16th centuries
Hamburg emerged as a major international brewing center, shipping its
beers to wherever sailing ships would call. The brew industry employed
almost half of Hamburg's wage-earning population, and it was in one
of Hamburg's 531 breweries that Cord Broyhan learned the secrets of beer-making.
When he returned to Hanover, in 1526, he
became a very successful bewery entrepreneur. Soon others
followed Cord's lead and opened up competing breweries. In 1609, the city
council of Hanover began to regulate the quality
and brew techniques of the local Mumme beer, limiting the number of brewer
burghers to 317,
combining all of them into one guild, and incorporating the guild as a
Guild brewery still exists today and is the oldest enterprise in Hannover.
It is now part of the Belgian InBev brewing concern.
Though no longer brewed today,
Mumme's historical significance is its relationship to the other northern
German beer styles. As an ale, it is a distant relative of the modern
Altbier, and has influenced the flavor and brewing techniques of such
beer styles as Berliner Weisse, Leipziger Gose and Belgian Wit/bière