tag:blogger.com,1999:blog-5445569787371915337.post2295885858176426429..comments2024-03-29T05:24:30.793-07:00Comments on Shut up about Barclay Perkins: Traditional North German BeersRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5445569787371915337.post-58967643710715153632013-07-17T23:40:01.158-07:002013-07-17T23:40:01.158-07:00Anonymous,
from what I've read Adambier wasn&...Anonymous,<br /><br />from what I've read Adambier wasn't spontaneously fermented. It only acquired its sourness during a long secondary conditioning. Primary fermentation was just with normal yeast.<br /><br />I realise now what they mean by strong and sponatneously fermented beer: Danziger Joppenbier.<br /><br />http://barclayperkins.blogspot.nl/2008/02/danziger-joppenbier.html<br /><br />How could I have forgotten about that? One my favourite weird old German styles. My mind must be going.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-48396040717062471942013-07-17T21:28:25.444-07:002013-07-17T21:28:25.444-07:00"Strong, spontaneously fermented German Beers..."Strong, spontaneously fermented German Beers ... "<br /><br />I think Ron covered that here http://barclayperkins.blogspot.com/2010/04/adambier.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-15761786499592325682013-06-30T02:23:35.817-07:002013-06-30T02:23:35.817-07:00In an earlier quotation of Narziss' work, it w...In an earlier quotation of Narziss' work, it was noted that he referred to Bavaria as a "country". Here he is clearly using the word "country" as a translation of the German word "Land", which is more usually translated into English as "state"Rodnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-78144908640813417682013-06-28T16:45:51.889-07:002013-06-28T16:45:51.889-07:00Diät is not light beer. It is a speciality made fo...Diät is not light beer. It is a speciality made for diabetics, with very low residual sugar. Older UK readers may remember the word on Holsten Pils labels. <br /><br />Barmhttp://refreshingbeer.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-51269678068673232432013-06-28T13:45:07.285-07:002013-06-28T13:45:07.285-07:00Strong, spontaneous fermented German beers? I woul...Strong, spontaneous fermented German beers? I would give my pinky finger for the whole story on that. The "unboiled wort" part makes it even more interesting. TimTnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-70361587479867820132013-06-28T11:58:15.139-07:002013-06-28T11:58:15.139-07:00The dark einfachbier sweetened with sugar and sacc...The dark einfachbier sweetened with sugar and saccarine sounds very similar to Swedish svagdricka, which was a dark low-abv top fermented beer of a lower original gravity (nowadays it is probably bottom fermented, seeing as how even Carnegie porter became bottom fermented). From what I've read the added saccarine was used to stop the fermentation of the wort, but whether that was the case, or even possible I can't say as I have no real knowledge about brewing. Svagdricka seems to emerge in the written sources during the 1800s in Sweden, whereas the lower abv beers in the past were simply lower-gravity and lower-hopped versions of the same basic beer (with smoked malts and top fermented). Saccarine seems to have been invented in 1879 which I guess helps date the use of it somewhat, and I have yet to come across a mentioning of plain sugar being used to brew beer in Sweden from the 18th century. I thus wonder whether svagdricka was in fact modelled after north German beers being brewed in the 19th century (but for how long by then?).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-59445960610088741122013-06-28T09:51:12.964-07:002013-06-28T09:51:12.964-07:00Rob,
Lager I guess is Lagerbier.
The Deutscher B...Rob,<br /><br />Lager I guess is Lagerbier.<br /><br />The Deutscher Brauer Bund, the source of that table, define it as something between 2 and 3.2% ABV. They don't define Lager.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-41588008452511591602013-06-28T08:09:35.772-07:002013-06-28T08:09:35.772-07:00What is "Lager" in that beer style table...What is "Lager" in that beer style table?<br /><br />And I know what DIÄT is, so what is "Light"? Is that abv based? Too much to fit in alcohol-free, but not enough to fit other categories?<br /><br />I think I know what everything else is, including "alle anderen".<br /><br /><br />Robhttps://www.blogger.com/profile/07290967499580060041noreply@blogger.com