Maybe I'd have made my life simpler had I included the Pale Lagerbiers with the Pilsensers. Then again, maybe not, because, although some of the averages are very close a couple aren't. Meaning I can draw some conclusions about the differences between the two. I was going to say attenaution, then I noticed that outliers - the Prälat Flaschenbier and Touristenbier, that I'm not even sure were Lagerbiers - was dragging the average down. Take them out and attenuation is 74%.
Oh. I notice I've also included a couple that are Pilseners. What the hell, I can't be bothered to fiddle with the tables any more today.
Bohemian Pale Lagerbiers 1886 - 1894 | ||||||||||
Year | Brewer | Beer | Style | package | OG | FG | OG Plato | ABV | App. Atten-uation | lactic acid % |
1895 | Bürgerliches Brauhausin den Kgl. Weinbergen, Prague | Helles Lagerbier | Helles | draught | 1044.4 | 1011.2 | 11.09 | 4.31 | 74.77% | 0.103 |
1886 | Bürgerliches Brauhaus, Pilsen | Lagerbier | Lagerbier | draught | 1047.3 | 1012.7 | 11.78 | 4.49 | 73.15% | |
1898 | Bürgerliches Brauhaus, Pilsen | Lagerbier | Lagerbier | draught | 1047.3 | 1012.6 | 11.78 | 4.50 | 73.36% | 0.103 |
1891 | Wittingauer (Třeboň) | Weisses Lagerbier | Helles | bottled | 1048.5 | 1012.7 | 12.07 | 4.65 | 73.81% | 0.099 |
1895 | Aktien-Brauerei Eger | Lagerbier | Lagerbier | draught | 1048.5 | 1012.0 | 12.07 | 4.74 | 75.26% | 0.078 |
1890 | Wittingauer (Třeboň) | Flaschenbier served in Prague | Lagerbier | bottled | 1048.5 | 1012.4 | 12.07 | 4.69 | 74.43% | 0.160 |
1894 | Kalthausen | Pasteurisirtes Touristenbier | Lagerbier | draught | 1051.8 | 1025.4 | 12.85 | 3.39 | 50.97% | 0.146 |
1890 | Kreuzherrn (Krizovnicka) | Prälat Flaschenbier served in Prague | Lagerbier | bottled | 1057.0 | 1020.1 | 14.07 | 4.78 | 64.74% | 0.290 |
Average | 1049.2 | 1014.9 | 12.22 | 4.44 | 70.06% | 0.140 | ||||
Sources: | ||||||||||
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156 |
The level of acidity is much lower than for Pilsenser and again taking out those two beers, averages to just over 0.1%. I'd have expected the Pilseners to have been cleaner.
The next group are Dark Lagers:
Bohemian Dark Lagers 1890 - 1895 | ||||||||||
Year | Brewer | Beer | Style | package | OG | FG | OG Plato | ABV | App. Atten-uation | lactic acid % |
1890 | Br. "U Stajgru" | schwarz Flaschenbier served in Prague | Dunkles | bottled | 1036.0 | 1011.3 | 9.06 | 3.20 | 68.61% | 0.150 |
1890 | Br. Zum blauen Hecht | schwarz Flaschenbier served in Prague | Dunkles | bottled | 1043.3 | 1012.5 | 10.83 | 3.99 | 71.13% | 0.260 |
1890 | Brauerei "U Flecu" | schwarz Flaschenbier served in Prague | Dunkles | bottled | 1046.3 | 1016.2 | 11.54 | 3.89 | 65.01% | 0.180 |
1895 | Bürgerliches Brauhaus in den Kgl. Weinbergen, Prague | Schwarzes Königsbier | Dunkles | draught | 1052.1 | 1016.8 | 12.92 | 4.58 | 67.75% | 0.097 |
Average | 1044.4 | 1014.2 | 11.09 | 3.91 | 68.13% | 0.172 | ||||
Sources: | ||||||||||
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156 |
Being honest, the only thing they really have in common is their colour. They look like two Schenkbiers one Lagerbier and one stronger beer.
I was delighted to spot U Fleků's beer in there. It's obviously not the same as the current beer, as that's 13º Plato. Now it doesn't say right out in the source that it's a bottom-fermented beer. But, it is in a table devoted to bottom-fermenters and top-fermenting beers have tables of their own.
Pretty crap attenuation and a high level of acidity are other features. The other averages are pretty meaningless as the beers are all of different gravities.
And finally what I'm calling stronger Lagers. Uninspired, I know. Speciální Pivo would be the modern Czech term.
Bohemian stronger Lagers 1888 - 1892 | ||||||||||
Year | Brewer | Beer | Style | package | OG | FG | OG Plato | ABV | App. Atten-uation | lactic acid % |
1890 | Wisotschauer | Bockbier served in Prague | Bock | bottled | 1047.4 | 1016.7 | 11.81 | 3.96 | 64.77% | 0.270 |
1891 | Smichower | Granatbier | Export | bottled | 1053.5 | 1021.0 | 13.24 | 4.19 | 60.71% | 0.121 |
1891 | Pracer | Granatbier | Export | bottled | 1053.6 | 1019.0 | 13.27 | 4.48 | 64.55% | 0.092 |
1892 | Gödinger (Hodonín) | Märzenbier | Märzen | draught | 1053.6 | 1026.3 | 13.27 | 3.50 | 50.93% | 0.272 |
1888 | Actien Brauhaus, Pilsen | Bockbier | Bock | bottled | 1054.8 | 1015.4 | 13.56 | 5.11 | 71.90% | |
1888 | Actien Brauhaus, Pilsen | Exportbier | Export | draught | 1059.7 | 1014.6 | 14.70 | 5.88 | 75.54% | |
Average | 1053.8 | 1018.8 | 13.31 | 4.52 | 64.73% | 0.189 | ||||
Sources: | ||||||||||
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156 |
I've rather arbitrarily attributed styles to some of these. Märzen and the one Export I'm fairly happy with. Granatbier is a guess. There are still quite a few beers called Granát in the Cezh Republic. Usually amber or dark and sometimes 13º or 14º Plato, others 11º or 12º Plato. I seem to remember seeing old adverts or labels for Granát as a stronger Exportni beer. Here you go. I knew I had it somewhere. It's an old enamel advert I spotted on the wall of a Prague pub.:
So, amber (or dark) stronger beer. Sometimes even called Export. They'd be called Speciální Pivo in the modern Czech Republic.
They look very much like the Märzenbier, except for the latter's shitty degree of attenuation. Don't assume the Märzen was amber. It could just as well have been pale. Or even dark.
Clearly Bock meant something different in Bohemia. Neither of those is anything like strong enough to count as a Bock in Austria or Germany. The weaker one looks like a low-end Lagerbier. The stronger one you could maybe call a Märzen.
Finally the Export. Decent gravity, decent attenuation, a fair bit of oomph in the finished product. The strongest beer of the set and doubtless my first choice.
Not sure what I'll do next. There's so much of this stuff. Maybe some of the North German stuff.
1 comment:
Oh yes, North Germany plizz!
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