"No, I won't be long, Dolores."
That's only a semi-lie. A quarter-lie if I really rush.
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156
Stack of analyses.
Looking at modern ones from the same areas. Happy me - lots of breweries in Bavaria still and they often include the OG on their websites.
"Almost done."
Searching for breweries near Kitzingen - one of the sources of an old analysis.
I'll go back into slow mode here. It was only when I searched on the town name and saw the image of a distinctive tall, round tower that I remembered having been there. On the way to a brewery tap in Düll - charming, but fly-blown, despite the screened windows. That's the real sticks for you. When they keep cattle in the village, effing flies everywhere.
"Just one more minute."
One of the breweries from not too far away brews these beers:
| Distelhäuser Beers in 2014 | |||||
| Beer | Style | OG Plato | ABV | EBU | other stuff |
| Pils | Pils | 12.5 | 5.1 | 22 | |
| Leichtes | Pils | 7.8 | 2.9 | 18 | |
| Hefeweizen | Hefeweizen | 12.5 | 5.4 | 15 | |
| Kristall Weizen | Kristallweizen | 12.5 | 5.4 | 15 | |
| Dunkles Hefe-Weizen | Hefeweizen Dunkel | 12.5 | 5.4 | 15 | |
| Dinkel | Spelt Beer | 14.2 | 5.8 | 15 | |
| Kellerbier | Kellerbier | 12.3 | 5.1 | 25 | |
| Landbier | Export | 12.5 | 5.1 | 22 | |
| Märzen | Märzen | 13.5 | 5.5 | 20 | |
| Export | Export | 12.5 | 5.2 | 22-23 | |
| Festbier | Festbier | 13.5 | 5.4 | 20 | |
| Winterbock | Bock | 16.5 | 6.8 | 20 | |
| Frühlingsbock | Bock, Hell | 17.2 | 6.9 | 25 | |
| Spezial | Spezial | 13.5 | 5.3 | 26 | |
| Distel Blond | Blond Ale | 12 | 5.1 | 35 | dry-hopped |
| Distel Black Pearl | Porter | 15 | 5.5 | 28 | Pilsner Malz, Münchner Malz, Caramel Malz und Hafer Malz. Golding hops. |
| Loch Ness Classic Stout | Stout | 15 | 5.5 | 26 | Pilsner Malz, Münchner Malz, Caramel Malz, Röstgerste, Röstmalz und Hafer Malz. Golding hops. |
| Lucky Hop IPA | IPA | 17 | 7.7 | 77 | Pilsner Malz, Münchner Malz und Caramel Malz. Amarillo, Cascade, Centennial, First Gold and Simcoe hops |
| Source: | |||||
| http://www.distelhaeuser.de | |||||
Notice anything odd?
"A minute . . . really . . . yes, really this time."
One thing you won't get because I ironed it out: the German styles say, for example "Stammwürze: 13.5 %", the international ones "Stammwürze: 17 °P". Isn't that the same scale.
"I'm just adding in the image."
Their beer range is like a Mercedes with the boot of a - er, what's a typical US car, er fill it in yourself, I need a life, not that great a joke anyway. Notice while the older range has generic names like "Export" the new lot have fancy names. In English.
"Yes, I'm really done."
Recognising the international standard of roast barley = Stout I haven't time to comment on.
"Really, really, really almost done."
Great set of modern Lager styles. And their Spezial has the highest IBU. Of the German-type stuff. Been saying Spezial was a hoppier style for years.
It's just so weird seeing beers from two different worlds under one brewery roof. What does it tell us about modern German brewing?
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2 comments:
What it says to me is that German brewers are suffering more of a new-wave-US-hop-madness culture shock than Belgians (bad) but that demand for the old styles is still pretty strong (good).
Phil, do you live in germany?
From a german standpoint, I think its great that you finally CAN get locally produced porters,IPAs and pale ales in most parts of the country, even in regions which don't have a beer culture as great as franconia's. and that traditional breweries still produce their classic range, and often widen them nowadays as well, besides us inspired beers, is kinda great, isn't it?
it is the same with wine- you can easily get sauvingon blancs and chardonnays from germany, but it does not come at a cost for rieslings...
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