Reinheitsstufen

Reinheitsstufen is a term used in the German beer tradition to describe different levels of purity with respect to the ingredients allowed by the Reinheitsgebot, the historic beer purity law. The concept is not a separate legal category, but a way to discuss how closely a beer adheres to the purity principles. The original 1516 Reinheitsgebot limited beer ingredients to water, malted barley (and later, by regional practice, hops). Yeast was not named in the text, but was understood to be a natural part of fermentation, and contemporary interpretations treat yeast as part of the brewing process rather than a listed ingredient.

Over time, interpretations and adaptations of the law—especially under modern European regulations—have broadened what can be used, while many brewers still market beers as "reinheitsgebot-konform" to emphasize traditional purity.

In practice, Reinheitsstufen describe a spectrum rather than a fixed ladder: some beers are produced to strict adherence to the original list, while others use additional ingredients or adjuncts permitted under current law or for stylistic reasons, often with labeling that signals purity standards to consumers.

The term is most common in industry discourse and consumer education, rather than in formal statutory language.

For readers, Reinheitsstufen illustrate how German beer purity ideals have persisted as a cultural reference even as regulatory and market conditions have evolved. See also Reinheitsgebot, German beer, beer purity, and EU beer regulations.