tag:blogger.com,1999:blog-5445569787371915337.post333496039169899320..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: The decline of top-fermenting beer in GermanyRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-19899533324657374642020-05-30T09:18:52.349-07:002020-05-30T09:18:52.349-07:00Well, especially the second method is not necessar...Well, especially the second method is not necessarily the most hygienic or most appetizing one, depending on the cleanliness of the bottle. When I was working in a Munich coffee shop and served a customer his Weissbier that way, I was heavily criticized for using the aforementioned technique for just those reasons. However, privately I don't care that much and still pour my Weissbier that way.<br />Cheers! -S.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-52916416167167884012020-05-08T02:52:37.480-07:002020-05-08T02:52:37.480-07:00When I lived in Northern Germany (Kiel) it never t...When I lived in Northern Germany (Kiel) it never took more than a few seconds for a server to pour a bottled hefeweisse. Its an art form. The two methods I recall are i) angle the glass, pour in the beer in a steady stream, lifting the bottle and glass towards the vertical to ensure a decent head (OK, so that's no different from any other bottled beer of course)...then hold the bottle between two hands, move hands back and forth to agitate the last few centimetres of beer and yeast, and dump that mix into the beer so that the yeast falls slowly through the beer. Takes no longer really than any other beer, and there's a video here (I do not condone the lemon wedge)... https://www.youtube.com/watch?v=UKKHTnHefcA; ii) the most impressive way I saw, which is to put the hefeweisse glass upside down on top of the hefeweisse bottle, and in one smooth motion flip the bottle and glass, allowing the beer to come up above the bottom few centimetres of the bottle neck. Then slowly pull the bottle out keeping the neck submerged above the rising level of the beer; when the glass is full, pull the bottle out and you have the beer plus yeast in the glass. The skill here is to ensure a decent head on the beer (maybe 10 centimetres or more) through all of this action. I've seen bar staff in Kiel pour four, five, six beers in a couple of minutes using this second method, each one with a perfect head and no spills. There's actually a video of that second method here... https://www.youtube.com/watch?v=53dQEDcXVOs Steve Nhttps://www.blogger.com/profile/00842037703888372810noreply@blogger.com