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The name of this barrel-shaped beer mug with handle made of gray stoneware is derived from the Upper Bavarian community Keferloh (now a district of Grasbrunn) from where this pitcher was first produced. Until 1892 it was the standard container produced a million times at the annual Munich Oktoberfest and has volumes of between 0.5 and 3 liters. From then on, it was gradually replaced by glass jugs, which allow an unobstructed look at the liquid and thus the amount of foam. The Keferloher is the ideal vessel for beer, but occasionally also for simple house wine used. The insulating effect of the clay keeps the drink cooler for longer. In addition, because of the structured surface created by the addition of salt during the firing process, the carbonic acid is retained longer and the beer is thus fresh for longer. There are variants without and with flat pewter lid. Since 1978 Keferloher has been handcrafted for the Oktoberfest as a souvenir article with the annually changing Oktoberfest poster motif. See also below wine vessels,

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