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Stammwürze (German for "original wort"[1]) is a type of measurement in brewing that is used to express the amount of extract (including sugars, dextrins, proteins, and minerals) in the pitched wort.[2] It is closely related to gravity and is expressed as a weight percentage.

In order to be served at Oktoberfest, beer must be a minimum of 13.5% Stammwürze.