Paulaner beers are brewed on the premises in accordance with traditional methods. (JG Photo/Theresia Indah)
The sight of the Dunkel beer pouring off-tap holds as much appeal to the eyes as it does the taste buds. The rich, dark brew lives up to its billing, as it highlights a subtle, smooth and savory taste.
The Dunkel’s full texture and taste makes it the epitome of dark beer. However, it has a surprise up its sleeve that makes it distinctive from others of its kind, namely a sweet taste slightly similar to mead or honey wine. The beer derives its characteristics from a caramel element, which along with dark grains, give its color.
As for the Dunkel’s clearer counterpart — Helles — its sparkling texture and light, refreshing taste make it a worthy counterpoint. Clear and smooth, the Helles goes down your throat well with little of the bitter taste all too commonly found in bottled beer. The beers boast a clear edge from their counterparts in the capital, as they are freshly made and ready to serve, like only the Paulaner Beer Garden can.
Reopened on Nov. 7, Paulaner is back to draw beer lovers from across Jakarta searching for a fresh tipple much like it did before its renovations.
“Paulaner is the only beer garden in Indonesia to brew its own beer. Whether you opt for a Dunkel or Helles, you can be sure that they’ll arrive fresh,” said Kempinski Hotel director of public relations Rebecca Leppard of the beer garden, an international franchise with branches in Asian cities such as Beijing and Singapore.
“Since the beer is unfiltered, it means that it has retained most of the nutrients, vitamins and minerals that make up its natural ingredients,” Rebecca said.
While savoring a Dunkel or Helles in Paulaner is always something to look forward to, seeing how they are made in the microbrewery in an out-of-the-way locale underneath the beer garden, is just as appealing. Run by brewer master Arye Susanto, the place featured vats, a grain miller and other equipment to process the beer’s ingredients.
“The grains are boiled in the water so as to extract the malt, along with the hops. The latter is needed to reduce the beer’s acidity and give the drink its longevity,” the 31-year-old said, as he showed the dregs of the grain in one corner. “The grain for the beer is imported from Germany, as is the equipment. The grain, which is either lightly roasted or darkly roasted, can be mixed to make the Helles, Dunkel or any other variation of beer.”
Arye then showed another room with two large vats where the Hell or Dunkel is made. Jars of yeast are added to ferment the vats of both strains as they are boiled, before they are cooled off.
“Here in Paulaner, we use the open fermentation method instead of closed fermentation, as its easier to monitor. After they are done, they are transported through a system of pipes to the taps in the beer garden above, straight to the customer,” said Arye, who studied beer engineering at the University of Bamberg in Germany.
The beer servings vary in size from a 300 milliliter glass for Rp 80,000 ($7), a 500 ml glass for Rp 95 000, and a liter for Rp 190 000.
The brews go exceptionally well with German specialties such as crispy pork knuckles, pork neck steak and Paulaner’s sausage platter. The crispy skin of the pork knuckles (Rp 250,000) and its flavorful meat are compatible with both beers, as is the more tender neck steak.
“The Dunkel and Helles beers may be our trademarks, but they are by no means the only brews made by Paulaner. We also have seasonal beers, like the Oktoberfest beer for the festival of the same name, as well as the Maibock beer to mark the May festival,” Rebecca of Paulaner said.
“We hope Paulaner will continue its success in Jakarta, which is quite remarkable in light of Indonesia’s predominantly Muslim population,” she added. “Our Oktoberfest will continue to be one of our strong suits, as it will draw homesick Germans as well as others keen to experience the festival.”
Paulaner Brauhaus
Grand Indonesia Shopping Mall
Jl. MH Thamrin No. 1, Central Jakarta
Tel. 021 2358 3871
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