Located in Downtown Norman, Das Boot Camp is a place where people sit together and engage in conversation, meet friends and family, enjoy traditional German food and of course, some great German beer. We invite you to join us for true German hospitality as well as our great selection of German specialties created by proprietor and Certified Master Chef Andy Gmeiner. We are pleased to offer a selection of Handcrafted beers brewed by Royal Bavaria, as well as a full bar. All of our beers are brewed to German Purity Laws dating back to 1516 and are offered in mugs as well as das boot. We hope you will join us for some true German tradition and great German hospitality!

Das Boot Camp is a product of
Royal Bavaria



Pils is arguably the most successful beer style in the world. Nine out of ten beers drunk in the world today are made according to the Pilsner style or a style directly derived from it. Pils is a very blond, brilliantly clear, moderately effervescent lager, modeled...

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In Germany, unlike in the rest of the world, a Lagerbier is always a blond, mild, low-hop quaffing lager. Royal Bavaria’s traditional Munich Lager is a medium bodied, unfiltered, malt emphasized beer with low bitterness. Malt character is reminiscent of freshly...

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An old friend of Bavaria, Royal Bavaria’s Munich Dunkel is smooth, rich and complex, but without being heady or heavy. It boasts brilliant ruby hues from the large amounts of Munich malts used, and these malts also lend a fuller- bodied beer. The decoction...

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Royal Bavaria’s Weizen or “Wheat” beer has a very characteristic flavor thatis produced by the interplay between the Weissbier ale yeasts and the trace elements from the large portion of wheat in the brew’s grain bill. This flavor is variably described as...

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Dunkelweizen is the dark version of the regular golden-yellow Weissbier or Weizenbier (more commonly called Hefeweizen in North America), the spritzy, creamy Bavarian wheat beer with pronounced clove, vanilla, banana, apple, bubblegum, and sometimes...

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Before refrigeration, it was nearly impossible to brew beer in the summer due to the hot weather and bacterial infections. Brewing ended with the coming of spring, and began again in the fall. Most were brewed in March (Märzen). These brews were kept in cold...

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