Best Craft Beer Bars in Munich

Forty taps in a converted grain store in Haidhausen. The list is half Bavarian, half international with consistent quality at every handle. The bartenders know the provenance of every beer and the menu tells you to ask. Growler fills available on weekdays.

A Maxvorstadt bottle shop and bar hybrid. The back wall holds 300 bottles from German, Belgian, and American producers. The eight taps rotate weekly. The owner runs monthly tasting evenings that fill up within 24 hours of announcement.

A craft beer laboratory in the original sense. The house brewer experiments with ingredients from local farms including spent Weisswurst spice and Bavarian hop varieties that do not appear in commercial brewing. Six taps, all house. The results are never predictable and almost always worth ordering.

A taproom occupying a converted railway maintenance building near the old Gleisdreieck switching yard. The location feels remote but the beer quality draws a dedicated crowd. The house smoked lager is the beer that started the reputation.

A traditional beer cellar below the Altstadt that has been slowly diversifying its tap list toward Bavarian craft options. Still mostly classic. Still worth visiting. The history of the building alone earns a stop.

A Glockenbach beer sommelier bar that offers tutored tastings alongside a rotating list of 12 taps. The cheese and beer pairing evenings run on the first Wednesday of each month. The staff training is evident in every recommendation.

Grain-to-glass bar operating out of a compact Au shopfront. The owners grow their own barley in a plot outside the city and malt it in the basement. Six beers on tap, all house-made. The beer selection is small and intentional.

A Haidhausen neighbourhood craft bar that serves the local community without ceremony. The guest tap rotates monthly to a different Bavarian microbrewery. The permanent taps cover lager, wheat beer, and one IPA at prices that have resisted inflation longer than anyone expected.

A heritage Munich tavern operating under the Pschorr tradition. Better than average for a brewery-owned venue, particularly the unfiltered Weissbier and the dark Dunkel. The traditional food makes it a full evening.

A neighbourhood brewpub producing four house beers that rotate seasonally. The Kellerbier is the house anchor. The outdoor courtyard operates May through September and is one of the most pleasant places to drink in Maxvorstadt.