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In Hamburg, beer is not just brewed \u2013 it is lived. Our brewing culture is unique: instead of elbowing each other out of the way, we stand shoulder to shoulder. It’s not about competing with each other, but working together \u2013 to create the best that water, malt, hops and yeast can produce.<\/p>\n
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The beer year kicks off with a Hanseatic ritual of real significance: the tapping of the Senatsbock, ceremoniously performed by the First Mayor. This powerful strong beer is more than just a tradition \u2013 it is a symbolic starting signal for a year full of community, enjoyment and the art of brewing.<\/p>\n
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This is immediately followed by the legendary Collab Sud \u2013 the pulsating heart of Hamburg Beer Week and a real statement of solidarity. 16 breweries. One brew. One passion. Hamburg’s brewers meet at the Wildwuchs organic brewery to create a unique beer together. Each brewery brings its own brewing water, organic hops and organic malt \u2013 the result is a collaborative work with character: a Bohemian-inspired dry hop lager\/pilsner, fresh, light, hoppy and full of Hamburg DNA.<\/p>\n
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The result?
A manifesto in a glass. For diversity, solidarity and genuine craftsmanship. Building bridges from Bohemia to the Elbe. A toast to creativity, love of home \u2013 and over 1,000 years of Hanseatic brewing tradition.<\/p>\n
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It’s that time again: Hamburg Beer Week 2025 \u2013 Hamburg’s largest beer festival \u2013 will be rocking the city.<\/p>\n
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The kick-off? The legendary Opening Brewers Cruise: in the middle of the Elbe, surrounded by great people, fantastic beers and authentic maritime flair.<\/p>\n
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On board: 11 draught beers from 10 outstanding Hamburg breweries, plus fresh fish rolls, a stiff breeze and plenty of beer passion.<\/p>\n
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Experience for yourself what makes Hamburg’s beer scene so special:
Hoppy. Handcrafted. Hamburg.<\/p>\n
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In Hamburg, beer is not just brewed \u2013 it is lived. Our brewing culture is unique: instead of elbowing each other out of the way, we work together. It’s not about competing with each other, but about working together \u2013 to create the best that water, malt, hops and yeast can produce.<\/p>\n","protected":false},"author":3,"featured_media":2376,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[38],"tags":[],"class_list":["post-2118","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-highlights"],"acf":[],"_links":{"self":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/posts\/2118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/comments?post=2118"}],"version-history":[{"count":28,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/posts\/2118\/revisions"}],"predecessor-version":[{"id":2719,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/posts\/2118\/revisions\/2719"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/media\/2376"}],"wp:attachment":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/media?parent=2118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/categories?post=2118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/tags?post=2118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}