The origin of the beergarden...
is needless to say in Bavaria, allegedly in the 19th century in Munich/Germany, when predominantly bottom-fermented beer was drunk. This was just free to be brewed during the cold months, is what an according decree of King Ludwig I. said, because the fermentation had to take place between 39.2°F and 46.4°F. In order for this beer to be served in summer as well, bigger beer brewers built beercellars in river hillsides of the river Isar/Germany, where one was able to keep the brewed beer in an adequate good cold. For being able to lower the average temperature of the stock even further, one planted chestnut trees, which offered a lot of shade during summer through their thick treetops continuously. Furthermore one spread gravel on the ground of the hillsides. The next step was then, besides the mere storage, that the beercellars were soon used for beer to be served also, by adding simple benches and tables underneath the trees. This led to these places having become the favorite short trip destinations for the Munich inhabitants, which was very much for the dislike of the smaller beer breweries. To antagonize against the increase of the migration of guests, King Ludwig decided that the beercellars around Munich were permitted to continue their beer serving, but prohibited the serving of food! Everybody who wanted to eat there had to bring along his or her own food/cold cuts. This directive is void in the meantime, but many beercellars/beergardens allow their guests to carry along their own food still. Often there’s a differentiation between restaurantgarden and beergarden nowadays.
