n many places in Germany, but especially in the north, the relationship to beer as a natural product, freshly brewed on the spot and for the immediate enjoyment, has been completely lost during the last century. Globalization, mass production, standardization, marketing and price competition are on the one hand; Quality, variety, taste and freshness mostly on the other. Much This development is nowhere to be felt more clearly than in Hamburg, once boasted as the Hanseatic Brauhaus, and today, as far as beer is concerned, more or less completely disappeared from the map, in order not to say: Aboffoffen!