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The name of this barrel-shaped beer mug with handle made of grey stoneware is derived from the Upper Bavarian community of Keferloh (today a district of Grasbrunn), where this jug was first produced. Until 1892, it was the standard vessel produced millions of times at the annual Munich Oktoberfest and had volumes of between 0.5 and 3 liters. From then on, it was gradually replaced by glass jugs, which allowed an unobstructed view of the liquid and thus also of the foam quantity. The Keferloher is the ideal vessel for beer, but is also used for simple draught wine. Due to the insulating effect of the clay, the drink stays cool longer. In addition, due to the structured surface created by adding salt during the firing process, the carbonic acid remains longer and the beer stays fresh longer. There are variants with and without flat tin lid. Since 1978, Keferloher have been produced by hand for the Oktoberfest as souvenir articles with the annually changing Oktoberfest poster motif. See also under wine vessels.

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