Berliner Weisse yeast

This was a fun little article to come across. And not just because it references Schonfeld, the VLB's top-fermentation specialist. But also on account of a feeling of smugness that comes over me knowing that I have a slightly deeper understanding of the topic than the author. Purely because of the advances that have occurred in brewing science in the last 100 year.

The Pitching Yeast of Berlin White Beer.
According to Schonfeld (Wochenschrift für Brauerei), the pitching yeast of Berlin white beer (Weissbier), occupies a unique position among yeasts, inasmuch as, instead of being carefully protected from bacterial infection, it owes its value precisely to its high content of a special kind of bacteria, namely, the rod-like lactic acid bacterium. The usual proportion of yeast cells to bacteria is 4 to 7 to 1. The yeast itself is also characterised by unusually high fermenting power, the attenuation at the close of primary fermentation averaging 70 to 75 per cent., as compared with the 35 to 40 per cent, of ordinary beers.

At one time the brewers did not prepare the pitching yeast themselves, but obtained it from the retailers; but, as this yeast is very liable to degenerate, another source had to be drawn upon, namely, the yeast used in the production of Kottbus bitter beer. At present, however, it has become the custom to prepare the pitching yeast in the brewery, and it has now attained such fixity of type as to be capable of continued use without losing its character.

The lactic ferment is probably of the same origin as those present in sour milk and the acid distillery mash, modified into the present variety by long exposure to the particular environment, and so fixed in type as to be no longer reconvertible. Although the final mashing temperature of this beer is too high to permit the reproduction of similar bacteria, it is probable that, before the employment of the thermometer, the final temperature was appreciably lower; and, as it has always been the custom to work with an open mash-tun during the filtration of the wort, it seems feasible to assume that the lactic bacteria first found their way into the pitching yeast in this manner, and that they have since become acclimatized to the conditions prevailing in the brewing process.
The Brewers' Journal vol. 38 1902, July 15th 1902, page 436.

This is the bit that struck me: "The yeast itself is also characterised by unusually high fermenting power". Why? Because the very high attenuation in Berliner Weisse isn't as a result of the primary pitching yeast. But of the Brettanomyces that kicks off during secondary fermentation. As this was before Clausen revealed the secondary yeast's existence, you can't really blame the article's author. Especially as, even after everyone knew about Brettanomyces, no-one niticed it in Berliner Weisse until the 1980s.

Did the Lactobacillus really originally get picked from the environment? Sounds feasible to me.

Beer in the DDR in he 1980s (part three)

Just a short post today. Where we take a look at top-fermented beer in the DDR.

Which, in this book, means mostly Berliner Weisse. Because Porter, which could include Brettanomyces, had a primary bottom fermentation. It's a bit odd that it talks of Leipziger Gose as something belonging to the past, even though it had been revived when the book was written. Though Lichtenhainer, arguably a more obscure style, is spoken of as a living type.

Top-fermented beer should also be mentioned here. It used to play a leading role, but today it is produced less and less. Examples include the former Leipzig “Gose” and “Berliner Weiße”. In top-fermented beer, fermentation takes place at temperatures between 20 and 25 degrees, and the yeast, which sits at the bottom of bottom-fermented beer and is ultimately “harvested” there, rises to the surface and is top-fermented.

What would otherwise take ten days or more is done in three to four days with this beer. “Top-fermented” beer has a slightly sour and refreshing taste, which can be further refined with a “shot” of raspberry juice in “Berliner Weisse”. This characteristic taste is caused by lactic acid bacteria that are added to the wort along with the yeast. The best-known representative of top-fermented beers is the “Berliner Weisse”. Weissbier is also still brewed in Jena-Wöllnitz and is very popular as a local specialty. It is bottled but also served in neighbouring pubs.
"Rund ums Bier" by Emil Ulischberger, Leipzig, 1986, pages 51 - 52.

And, finally, we have a nice table. I do love me a table. 

Types of beer	OG (in %)	Characteristics	Minimum shelf life
Einfachbier	2.9-3.1	nutritious, malty	6 days
(Jung- und Braunbier, Malzbier)	5.9-6.2	beer, especially for sick people and expectant mothers (Doppelkaramel)
Schankbier (Weißbier)	8.7-9.3	top-fermented beer, only as “Berliner Weisse”	8 days
Vollbier (Hell, Schwarzbier, Diabetiker-Pils, Deutsches Pilsner, Deutsches Pilsner Spezial, Märzenbier)	11-14.3	forms the main part of beer production, with Pilsner the alcohol content is 3 to 4 percent, Exportbier is usually more heavily hopped	8 days for Hell, 10 days for Pilsner and 90 days for Spezial
Starkbier (Weißer Bock, Bockbier dunkel, Deutscher Porter)	15.7-18.3	strong beer, which has recently been preferred as a dark bock with a malty note; Porter is rarely on offer and combines the taste of malt with the bitterness of hops	10 days

Judging and talking

I rise at 7 AM. Feeling rather knacked. Again. Despite going to bed at a sensible hour.

A different breakfast this morning. As there’s no scrambled egg. Instead, they have couscous. What the fuck is that about? It just isn’t the same. They have a similar colour, but that’s about all they have in common. Still fruit for pudding, mind.

A  breakfast of couscous, cheese, juice and coffee.

I’m judging with Rudolfo Rebelo. And Tara. Though she’s off giving a lecture initially.

We start with non-alcoholic beers. Oh no.

“I judged alcohol-free beers ten years ago. They were all terrible. They all tasted like unfermented wort.” I remark before we get started.

The technology seems to have really improved. None of the beers has that horrible worty flavour. To be honest, though, most taste pretty much like water. But at least they don’t taste horrible. Quite a nice ginger beer gets gold.

“It reminds me of the ginger beer my Mum used to make.” I comment.

American-style fruited sour next. I was dreading this flight almost as much as the alcohol-free one. Unnecessarily, as it turns out. There are some really good beers and no really terrible ones. Which was quite a surprise.

American fruited sours samples.

We’re starting to rattle through the flights. Quite painlessly, too. Until now.

It’s the turn of American Light Lager. In a mini BOS. They certainly live up to their name. They’re all very light. Not the most fun to judge. But at least none of them taste nasty.

Time for lunch. A buffet, obviously. I have salad and meat again. I’ll leave all the carbs to the Brazilians. And they’re eager to oblige, piling up mountains of rice.

A buffet lunch with chicken, salad and rice.

In the garden between the judging room and the lunch room, a small beer festival has set up. Not that I’m indulging in any of them now. I need to keep my palate fresh. 

Courtyard beer festival

It’s another mini BOS: Munich Helles. Ah, these beers again. Tara has turned up to join in. I prefer three judges to two. More opinions are always better.

English IPA. One of my favourite styles. Only joking.

“It’s a style made up by Americans, based on what they thought an English IPA should be like. Not beers actually brewed in England.”

There are a couple of decent beers. And some weird ones. It could have been worse.   English style beers are often, for some reason, very poor in competitions.

My palate is starting to go. I eat a banana to try to clean it up a bit. With partial success.

At least it’s a subtle style next. American Imperial Stout. If my palate wasn’t already blown, it is now. Fortunately, most of the examples are pretty good

Schwarzbier next. They’re going to taste like water after the last flight.

I’ve only had time to take a single sip when I’m called away to give my talk.

When I get to the lecture room, Charles has about 10 minutes of his. It’s about beer in Asia and is fascinating/ I never realised small-scale brewing was illegal in Thailand.

I’m speaking about Berliner Weisse. One of the reasons I chose it is that it’s not too long. No risk of overrunning. Which I don’t.

The audience for my talk.

Things go reasonably well. But I’m exhausted by the end.

As I’m walking back to the judging room through the beer festival, one of the brewers rushes up to me and offers me a beer.

“I have to collect my stuff first. I’ll be back in a couple of minutes.” I’m not going to  turn down free beer.

They’ve finished judging the Schwarzbier. And are on the next flight. I contemplate rejoining Rudolfo and Tara in judging. Then realise it’s a bad idea. I’m knackered and my palate is shot.

Beer festival by night

I return to the beer festival. And take up the brewer’s beer offer. In the form of a Session IPA. It’s quite nice.

“Do you like moonshine?”

“Yes.”

What a silly question. I like all spirits. Other than that vile Chinese stuff. That’s undrinkable.

“I had a Saison that was too phenolic, so I distilled it.”

“Good thinking.”

It’s still quite rough. But warming. Which I like. I need some fire in my belly.  Moonshine will do quite nicely.

Beer and moonshine.

I go and sit on a bench by myself. As I’m feeling knacked. And just need to rest a little. A couple of people come over to check that I’m OK.

“I’m fine. Just a bit tired.”

After a bit of a rest, I mingle with some other judges. Before eating at 7:30 PM. Guess what it is – another fucking buffet. I make sure to eat lots of salad.

Bottle  share in  the hotel.

After a few more beers, we head back to our hotel. For the bottle share. Mostly of my bottles. Cooper’s Stout, Adnams Charter Ale and Lindemans Faro. All are at least 30 years old.

We start with the last. Which, being a Lambic, is still in pretty good condition. Very sweet, but that’s just the style.

The Adnams next. It’s oxidised. But in a good way. It’s all dried fruit and sherry. Drinkable, but very different to when it went the bottle.

The Cooper’s is also oxidised. Though the roast makes it less dramatic.

Herlinda has a fresh bottle of Pliny the Elder. Which is very different to my beers. Very good, though.

After a glass of nice port, it’s time for me to turn in. While most of the others continue drinking.

By the time I’ve polished the last of my hotel cachaca, it’s pushing midnight. Time for bed. Even though I can lie in tomorrow.
 

Touring the USA

My recent trip to the USA was a great success. I gave a series of talks which were very well received. 

Which has got me thinking about a future trip. Doing something similar. Staying mostly in one fairly small geographic area, giving five or six talks over ten days or so.

The big question is: where?

I'm wide open to suggestions. As long as it's somewhere relatively easy to get to.

Fancy clubbing together with some other local brewers to set up a series of talks? And possibly brewing up some old recipes as accompaniment? Then get in touch.

I can speak on a wide range of historical topics. Porter, Stout, Mild Ale, IPA, Light Bitter, UK Lager, WW I, WW II, Scottish beer, Irish beer, Brettanomyces, Berliner Weisse, Dutch Lager styles, UK beer in general. To name a few.

Kindle versions of my books

For those of you who prefer virtual over physical books, a selection of my efforts are available on Kindle:

https://www.amazon.com/s?i=digital-text&rh=p_27%3ARonald+Pattinson&s=relevancerank&text=Ronald+Pattinson&ref=dp_byline_sr_ebooks_1

All the same table fun, just without the chore of turning pages.

Books such as the best book in English on Berliner Weisse.

Or the book that reveals the shocking truth about Scottish brewing:

And, of course, my newly-released book on brewing in WW II:

 

 

 

Blumenau judging

The bus is at 7:30. Which means I have to be up early. Like just before six early. As I want to shower and write a little.

I hit the breakfast room at 6:50. Where I spot Marti Nachel and Stephen. After Marti leaves, I breakfast with the latter. The bacon looks a bit anaemic. And the scrambled egg has run out. Leaving me to opt for a cheese and fruit repast. Should give me some energy. Along with those three cups of coffee. But it still feels weird having no scrambled egg.

I take the bus with Marti. I mention that I spent a couple of days in Rio.

“Isn’t it dangerous there? Did you feel safe?”

He’s the second person to ask me that. “It seemed perfectly fine to me. Not threatening at all.”

“During the day, but not at night, I assume.”

“I felt safe at night, too.”

Ipanema isn’t the tiniest bit scary. I feel more unsafe in parts of Amsterdam. I certainly wouldn’t wander around the Red Light District on my own late at night.

I’m on table 37. With Rodrigo Veronese and Raul Schuchovsky. Both Brazilian. Their surnames are an indication of the diversity in origin of this country’s inhabitants.

The internet isn’t working. Great. I can’t even download the app, let alone start judging. But, it’s always a bit like this on the first day. At least I remembered to bring my laptop. Which means I can type this while I wait.

You get used to waiting when you judge. Either that, or you go crazy. Just being patient helps. Eventually they’ll get network access sorted. How long it will take? Who knows? Had I been aware that we’d be hanging around this long, I wouldn’t have got up so early to write.

They said yesterday that 47 of the 141 judges were women. Which averages out to one on each table.  We’re all blokes. Some tables have two women, obviously. What am I trying to say? No fucking idea. It’s a bit early for coherent thought. Just crushing the numbers. As I always do. (I could tell you the how many aircon units there are and the number of stairs up to the balcony.)

At 8:46 I finally get connected to a network. Yippee! I’m ready to rock. Bring me some beer, you bastards.

9:20 – the connection has gone again. This is so much fun. Will we get any beers before lunch? I hope so. The network connection has come and gone a few more times. This is getting frustrating.

All this doing nothing is tiring me out. Even with all that breakfast coffee coursing through my veins.

We take a break. For more coffee and snacks. At least it’s doing something. I have a nice chat with Claire of Good Beer Hunting magazine.

10:27 – I’m connected! I hope it lasts.

These are the styles we’ll be judging.  When beers eventually appear.

Contemporary American-Style Light Lager
Munich-Style Dunkel
Fruit Wheat Beer
Mixed-Culture Brett Beer
Juicy or Hazy Imperial or Double India Pale Ale
Chili Pepper Beer

It could be worse, I suppose. Not really fancying the Light Lager or Mixed-Culture categories. Or Chilli Beer. I’m glad that’s at the end of the day.  Come to think of it, the Fruit Wheat Beer and Double sludge don’t sound much fun, either. I do like me a good Dunkles, though.

I’m not table captain, which is fine. It means less work. And if there’s one thing I hate, it’s work. Ron lazy-arse Pattinson is what they call me.

The Light Lagers in the first set of six are all crap. Oxidation, DMS, diacetyl, you name a fault, it’s here. The second set of six are all crap . . . except one. The others are like a course in off flavours. Some have the full set: DMS, oxidation, diacetyl, butyric acid. And one weirdly tastes of strawberries. I’m glad that’s over.

Munich Dunkles next. One is spot on for the style, with a lovely nutty malt character that’s reminiscent of a good Bavarian example. Most of the rest are riddled with faults. And don’t taste very much like Dunkles.

There’s only time for two flights before lunch. We should have done at least three to be on schedule. It’s shaping up to be a long day. I’m just glad we got through any flights.

Guess what lunch is? A buffet. Salad, fish, meat, black beans. I try to make my choices as healthy as possible. I have a wander outside to get some fresh air and prepare myself for a busy afternoon. Even here in the city, there’s lush vegetation all around.

I take a deep breath and re-enter the judging hall.

Fruit Wheat Beer – we’re spending a lot of time discussing whether the base beer is of the right style. That’s fun. They mostly taste pretty nice, mind. Other than a couple being way too sweet. And one smelling like dirty socks.

Mixed-Culture Brett Beer - way too much of everything in some examples. Too much wood, too much fruit, too many bugs, too many spices. Just too much shit. And shitloads of acidity. Quite hard work.

Juicy or Hazy Imperial or Double India Pale Ale. After all those sour beers my stomach is getting a pummelling. I need me some rum. Quite impressed by the crystal-clear example. And least they’re full of alcoholy goodness.

Chili Pepper Beer flight isn’t as awful as I had feared. The Berliner Weisse with habanero was a real surprise.  I laughed out loud when I read the description. But it was by far the best beer. The only one to really get a chilli flavour and not just heat.

It’s getting on for six by the time we finish. We aren’t going back to the hotel, but straight to the restaurant, Thapyoka. I’d have liked to have had a little time back at the hotel to catch my breath. And to dump my laptop. I’m oddly reluctant to take it to pubs.

Going outside to wait for the bus, I bump into Tim and Stephen. Who seem to have judged a similar mix of the good, the bad and the ridiculous.

In the restaurant we’re joined by Claire. Making us the gringo table. When a waiter walks past with a tray of Pilsner, we grab some. It’s not the greatest beer ever.

The meal is a buffet, of course. It would be surprising if it weren’t. The second of the day. Not the most inspiring choice of food. I get potato salad, green stuff, a little bit of fish and some meat. It fills a hole. Nothing more. And it doesn’t even do that particularly well.

A pair of Policia Militar cops are loading up plates at the buffet. Seems to be a theme. I doubt very much that they’re paying. I hope they enjoy it more than I did. I wouldn’t like them to get angry while I’m around.

Stephen knocked back his first beer quickly. Too quickly. He’s now regretting getting a second. I’m not even half way through my first. He goes off in search of booze. I could murder a caipirinha, myself.

“They have no spirits.” He reports back. “How about we leave?”

Fine by me. There’s nothing here worth hanging around for. No chance of a caipirinha. And the bus won’t be for hours.

Tim checked on his phone earlier. The hotel is very walkable. So that’s what we do, once we’ve finished eating. No waiting around for the bus, like yesterday.

It’s just over the river and a little further. Not far at all. And, it being after dark, there’s no sun to worry about. Rather a short walk than ages of aimlessly hanging around.

Back at the hotel, we ascend to the bar. Where we find Marti Nachel and his wife drinking beer. We order caipirinhas. A very friendly – and very young – waitress takes quite a while making our drinks.

“I don’t know why it’s taking so long. There are only three ingredients.” Stephen says.

He’s right, but I’m in no hurry. I’ve learnt patience in my old age. Finally. And from judging South American beer competitions. Also, she seems very new to the job. Give the lass a chance to learn.

Chris arrives; rather than order a drink, he heads to the pool. Which is just outside the bar. The pool? At this time of night? It’s cocktail hour. Cocktail decade, for me.

Being a contemporary sort of bloke, I get another caipirinha. Weirdly, I’m feeling much better than when stuck in that crappy restaurant. So much so, that I celebrate with one more caipirinha.

Chris appears from the pool and, after much deliberation, gets the good cachaca Stephen has spotted behind the bar. There’s just about enough left for a single measure.

We don’t linger much longer. It’s getting late and we’ve another early start tomorrow. Early bus. Whether we start judging early is another matter.

When I get off at the third floor, I realise that 307 was my room number in the last hotel. Here I’m in 603. And I’ve just charged my drinks at the bar to room 307. Oh, well. I’ll let them know at reception tomorrow. I can’t be arsed to go down now.

Ardmore hurries me down the final flight to nightly oblivion.



Thapyoka Restaurante
R. XV de Novembro, 160
Centro, Blumenau
SC, 89010-001.
contato@thapyoka.com.br
https://thapyoka.com.br/


Disclosure: Concorso Brasiliero de Cervejas paid for my hotel during the judging as well as for some food and drink.

A New Year's Wish

That I could get a publisher for "Scotland! vol 2" 

It won an award and all. I could have looked for one. But I'm a lazy bastard. And I don't know who to ask. Who would want to publish the definitive, myth-busting history of Scottish beer?

Or Weisse! Easily the best book about Berliner Weisse in English. With historic recipes, too.

Which publishers do you think might be interested? Let me know.

DDR 1960s speciality malts

Want to know more about DDR malt than TGL 17756 told you? Well, you're in look. I've had a look in the excellent "Technologie Brauer und Mälzer" by Wolfgang Kunze and it has some handy details about the manufacture of the fancy malts.

Not quite all the fancy malt, mind. Kara-Hell and Munich malt are missing. Which is a shame. I assume that the former was produced much like Kara-Münch and Kara-Pils, with a roasting temperature somewhere between that for those two types.

Munich malt - wouldn't that be made much like pilsner malt, just with a higher kilning temperature?

It's really nice to have a fairly detailed description of the process of making Brühmalz. If only I understood what the he4ll it meant.

DDR 1960s speciality malts
Specialty Malt	Manufacturing	Properties
Farbmalz	Green malt or moistened kilned malt is roasted in a ball roaster at 180 - 220ºC with constant rotation. It is partially debittered by injecting water.	very strong coloring special malt, gives the beer a slightly burnt taste
Brühmalz	Green malt that is kept for 3 days is piled up to a height of 1.5 m and sometimes also covered with a tarpaulin. Due to the strong onset of breathing, the temperature rises to 50 °C and higher. At these temperatures the heap is left for 2 days. A lot of amino acids and maltose are formed due to strong enzyme activity. Drying takes place at 90 - 100ºC on the kiln. A lot of melanoidins are formed in the process.	not so strong coloring, very aromatic malt with a high content of protein degradation products and maltose
Melamalz	is produced in the pneumatic malting plant and roughly corresponds to Brühmalz. After a few days of normal management, the heap is scalded with water at 50°C. This encourages enzyme activity and the pile is turned to maintain an even temperature. Kilning takes place at around 100 °C on the kiln. Many melanoidins are also formed in the process.	like Brühmalz
Kara-Münch	green malt is saccharified in a roasting drum at around 70 °C. The saccharification can be heard as a crackling noise. The malt is then roasted in the roasting drum at 150 °C.	strongly coloring malt, which also improves head retention (see p. 455) and full-bodiedness; However, caramel substances only form above 150 °C, so that these are primarily melanoidins
Kara-Pils	Like Kara-Münch, green malt is saccharified in the roasting drum at around 70 °C and then dried in a kiln.
Wheat malt	Wheat is soaked for only two days so that the degree of softness does not rise above 40 - 42%. On the threshing floor, the wheat should be processed as little as possible.	is particularly suitable for the production of Berliner Weißbier and Leipziger Gose
Source:
Technologie Brauer und Mälzer by Wolfgang Kunze, VEB Fachbuchverlag Leipzig, 2nd edition, 1967, page 171.

 

1980 DDR beer shelf life in days

I've mentioned, haven't I, that TGL 7764 from 1980 is rather more detailed than the 1960 one. That includes the bit on shelf life.

Because, while in 1960 only dates for bottled beer were given, the 1980 one also includes draught beer. Which had a shelf life four days longer. It also says which beers could only be sold in bottled form. Seven of them, which are easy enough to spot in the table as they have no draught shelf life specified: Aubi, Extra, Diabetiker-Pils, Deutsches Pilsner Spezial, Märzen, Weizenbier and Deutscher Porter.

The eagle-eyed amongst you might have spotted that Berliner Weisse is missing. Perhaps that's because its shelf life was so much longer. In the 1960 version it's given as 270 days.

For some popular beers, the period is shorter than in 1960. Deutsches Pilsner is down from 15 days to 10. Vollbier Hell and Dunkel from 12 days to 8 days. Bockbier Hell and Dunkel from 15 days to 10. Doppel-KarameIbier from 90 days to 30.

Why do some styles have much longer periods? Because they were pasteurised. It's these specific types: Aubi, Doppel-KarameIbier, Diabetiker-Pils, Deutsches Pilsner Spezial and Märzen.

1980 DDR beer shelf life in days
Type	Bottled	draught	Remarks
Aubi	90	—	without sediment or cloudiness
Extra	25	—
Hell	8	12
Edel-Bräu Hell	18	22
Dunkel (Vollbier)	8	12
Diabetiker-Pils	30	—
Deutsches Pilsner	10	14
Deutsches Pilsator	18	22
Deutsches Pilsner Spezial	90	—
Weißer Bock or Bockbier Hell	10	14
Dunkler Bock or Bockbier Dunkel	10	14
Dunkel (Einfachbier)	9	13	without fermentation or souring; light sediment allowed
Doppel-KarameIbier	30	34
Schwarzbier	15	19
Märzen	30	—
Weizenbier	21	—
Deutscher Porter	24	—
Source:
1980 TGL 7764, page 11.

1980 DDR other beer ingredients

You know the drill by now. Loads of details about DDR beer standards that you have no need to know. But I'm going to tell you them anyway.

It's the turn of adjuncts. Of which there are more types than in 1960, when the only options were rice and unmalted barley.

Brewing malt may be partially replaced by raw grain and sugar, the following application factors must be taken into account:

Rice grits 0.98 = 98% of the amount of malt to be replaced
Unpeeled barley 1.25 = 125% of the amount of malt to be replaced
Hulled barley 1.20 = 120% of the amount of malt to be replaced
Sugar 0.78 = 78% of the amount of malt to be replaced
Maize grits 0.98 = 98% of the amount of malt to be replaced

Sugar content, calculated as a proportion of the total amount based on malt, at most 20%.

A refinement factor of 1.01 should be used for the self-milling of malting barley.

At least 30% wheat brewing malt must be used for Weissbier.

For Weizenbier at least 20% wheat brewing malt must be used.

The total amount of bitter substances may partly consist of hop extract, amounts used according to Table 3.
1980 TGL 7764, page 5.

The 1960 version specified a maximum of 25% adjuncts. Here only a maximum is given for sugar, which wasn't allowed as an adjunct earlier. 

Note that less wheat malt was required in Weizenbier than in Weissbier. It's interesting that two of the three Berliner Weissbiers brewed in West Berlin wouldn't have met the DDR standards, as they were brewed from 100% malted barley.

Other ingredients next:

1980 DDR other beer ingredients
Type	Sugar kg/hl max	Caramel kg/hl max	Saccharin 9/hl max	Evaporated salt or rock salt g/hl max
Dunkel (Einfachabler)	—	0.3	8	—
Dunkel (Vollbier)	-	0.2	1	—
Doppel-Karamelbier	6	0.35	—	—
Deutscher Porter	—	0.45	—	100
Source:
1980 TGL 7764 page 7.

The amount of caramel allowed in Doppel-Karamel and Deutscher Porter has increased. And saccharin and caramel are now allowed in Vollbier Dunkel.

Finally some stuff about acids:

For all varieties are allowed:
Lactic acid or adipic acid not more than 25 g/hl
Calcium chloride not more than 20 g/hl or calcium sulphate not more than 50 g/hl.
The addition of acids and salts according to Section 4 as well as acidification with lactobacillus delbruckii is only permitted for mashes and worts.
1980 TGL 7764, page 7.

I take that last sentence to mean that both kettle souring and souring during primary fermentation were allowed.

1980 DDR beer strength

The 1980 version of TGL 7764 doesn't list the alcohol content  of the beers. But, as it does give the OG and rate of attenuatio0n, it's pretty easy to work it out. Especially if, like me, you already have all the necessary calculations plugged into spreadsheet.

It's all much what you would expect. With Berliner Weisse around 3% ABV, Hell a bit over 4%, Pilsner around 5%, and Bock 6-6.5%. Compared to the West, the Hell and Weizenbier are slightly weaker. The other styles, however, are roughly in line with what occurred on the other side of the Inner German Border.

The bottom limit for Vollbier was lower in the DDR - in the West it was 11º Plato. A beer at the lower DDR limit of 10.5º Plato wouldn't have been allowed in West Germany, nor would extra. Beers weren't permitted to be brewed to gravities between the top limit for Schankbier (8º Plato) anf the lower limit for Volbier (11º Plato).

1980 DDR beer strength
Type	min OG Plato	max OG Plato	app. Atten-uation	min ABV	max ABV
Dunkel (Einfachbier)	5.8	6.2	65	1.93	2.06
Weißbier	7	8	75	2.70	3.10
Extra	8.5	9.3	75	3.30	3.63
Hell	10.5	11	75	4.13	4.33
Edel-Bräu Hell	10.5	11	75	4.13	4.33
Dunkel (Vollbier)	10.5	11	75	4.13	4.33
Schwarzbier	11.7	12.3	70	4.32	4.56
Deutsches Pilsner	12	12.5	75	4.75	4.97
Deutsches Pilsator	12	12.5	78	4.94	5.16
Deutsches Pilsner Spezial	12	12.5	78	4.94	5.16
Märzen	13.7	14.3	70	5.11	5.36
Weizenbier	11.5	12	75	4.54	4.75
Weißer Bock or Bockbier Hell	15.7	16.3	75	6.35	6.61
Dunkler Bock or Bockbier Dunkel	15.7	16.3	72	6.10	6.35
Deutscher Porter	17.7	18.3	64	6.18	6.41
Source:
1980 TGL 7764, pages 9 - 10.

 

 

1980 DDR beer ingredients

We continue our trundle through the 1980 version of TGL 7764 with a look at the ingredients allowed.

The hopping specifications are very different owing to the introduction of hop extract.  Meaning that the hopping rate can't be given in gm/hl any more. Instead, active bitter substances are specified. Not really sure what that means. But at least the relative hopping rates are still obvious.

Several new ingredients have been added, notably amongst the adjuncts, where rice grits and maize grits have appeared. 

On the sour side, there much of interest. Dekkera bruxellensis - Brattanomyces to you and me - is specifically mentioned. Also, that it was only for Porter. Interestingly, no restriction was placed on the use of Lactobacillus. You would have thought that was only appropriate for Berliner Weisse.

What was lactic acid being used for? Was it as a souring shortcut for Berliner Weisse? Or did it have some other use?

Berliner Weisse had to have a minimum of 30% wheat malt. While Weizenbier had to include at least 20%.

1980 DDR beer ingredients
Category	Type	kg malt per hl	Hops, hop extract expressed in active bitter substances g/hl
Alkoholfreies Bier	Aubi	11	9
Einfachbier	Dunkel	9	1.9
Schankbier	Weißbier	11.5	4.2
Vollbier	Extra	14.5	9.7
	Hell	16.2	8.5
	Edel-Bräu Hell	17.2	8.5
	Dunkel	17.2	8.5
	Doppe1-KarameIbier	10.5	1.8
	Schwarzbier	19	10
	Deutsches Pilsner	19.2	11.5
	Diabetiker-Pils	18	15
	Deutsches Pilsator	19.2	16
	Deutsches Pilsner Spezial	20.2	16
	Märzen	24	10
	Weizenbier	18	4.5
Starkbier	Weißer Bock or Bockbier Hell	26	8
	Dunkler Bock or Bockbier Dunkel	26	8
	Deutscher Porter	34	22
Source:
1980 TGL 7764, page 2.

Here's the full list of permitted ingredients.

4. RAW MATERIALS AND ADDITIVES
All raw materials and additives must comply with food law regulations,
Brewing malt according to TGL 17756
Hops for brewing according to TGL 26778/01
Hop extract according to TGL 34097
Unmalted barley according to TGL 25709/01
Rice grits for brewing according to TGL 23219
Sugar (sucrose) according to TGL 3070/01
Caramel according to TGL 36604
caramel
maize grits
Saccharin according to the 2nd pharmacopoeia of the GDR (2nd AB - GDR)
brewing water

Fermentation organisms:
Saccharomyces uvarum (carlsbergensis)
Saccharomyces cerevisiae
Dekkera bruxellensis
Lactobacterium delbrückii 

Enzyme preparations:
Brewery enzyme according to TGL 29166/01
amylases
proteases
ß-glucanases

Organic acids:
Lactic acid according to TGL 24132
Adipic acid according to TGL 6964

Salts
Calcium chloride according to 2. AB - DDR
Calcium sulphate according to 2. AB - DDR
Cooking salt B according to TGL 21020/03
or rock salt according to TGL 21020/02

Stabilizing agent
tannin
silica gel preparations
tannin adsorbents
pepsin concentrate
papain
1-ascorbic acid according to TGL 20130
bentonites
1980 TGL 7764, pages 2 - 3.

 

Another remnder of my two new books

I recently published two new books. I'm not sure how many I've written in total. Somewher north of forty volumes.

 The first is about Berliner Weisse. And is one people actually might buy.

 Buy your copy now!

The second is a compilation of travel reports. I don't really expect any copies of it. Mostly, it's just there so I have my travel reports nicely compiled together. It is in full colour, if that tempts you.

 Buy this wonderful book!

 

 

 

1960 DDR shelf life of beers

As you've probably already guessed, we're back with good old TGL 7764. The 1960 version.

I am planning to do a compare and contrast with the 1980 version. Which will be fun, as the beer styles changed quite a bit.

Now, you might be rather shocked by just how short the shelf life was of most types of beer. For the weakest, not much more than a week. Even a beer as strong as Porter was good for less than a month.

This might seem far too short a time to be practical. But, most beer was sold quite close to the brewery. And stuff like beer didn't hang around in the shops very long. I can remember well the instability of Eisenach Hell. You wouldn't want to hang around too much on your way back from the shop in case it had gone off by the time you got home.

Why were they so unstable? Because they weren't pasteurised and only rough filtered. Leave a bottle a couple of weeks and it would start to throw a sediment.

Two exceptions were Doppel-Caramel and Malznährbier. Because of the large quantity of unfermented sugars in these types, leaving them unpasteurised would have been extremely dangerous, likely leading to bottle bombs.

Way out in front in terms of longevity was Berliner Weisse. For the simple reason that it was bottle-conditioned.

1960 DDR shelf life of beers in days at 20 °C
Beer type	Days	Features
Einfachbier Dunkel	9	Without sediment and turbidity of biological or chemical-physical origin. Likewise, taste impairments are not permitted.
Malzbier	9
Eiriachbier Hell	9
Vollbier Hell	12
Vollbier Dunkel	12
Köstritzer Schwarzbier	15
Deutsches Pilsner	15
Weisser Bock Oder Bockbier Hell	15
Dunkler Bock Oder Bockbier Dunkel	15
Deutsches Porter	24
Doppel-Caramelmalzbier	90	Pasteurized. A deposit of yeast cells inactivated by pasteurization may be present, turbidity and impairment of taste due to the action of active microorganisms is not permitted.
Malznährbier	90
Weissbier	270	Turbidity and sediment caused by microorganisms specific to the beer type may be present. Changes in viscosity and consistency caused by microorganisms are not permitted, as are impairments of taste.
Source:
1960 TGL7764 page 5.

Just one more post from 1960 and then we'll be onto 1980.