Thursday, 5 July 2007

No no no

No. No! No!!

No no no no no no no.

No no no no no no no no no.

No no no.

No no no no, no.

I asked my son Andrew to write today's post and that's the best he could come up with. It does have a certain dadaesque ring, but I couldn't help but feel I was shortchanging you if that's all I could come up with today.

You'll have to make do with a few book scans. Today it's "Almanach für das deutsche Brauwesen 1957". The pages describe top- and bottom-fermenting beer styles. Here's what it has to say about Wiener Typ lagers:

  • There was also a Vienna type, which was between Münchner and Pilsener in colour. This beer was bitter and malty at the same time, which doesn't work. The style has disappeared.

A bit premature with the obituary, but an interesting explanation for why amber lagers might have disappeared. Though it sounds like bollocks to me.

Here's another interesting claim:

  • There are some top-ferementing beers in Germany, in particular Berliner Weisse, which is similar to Leuven Witbier, but clear.

    The list of Belgian styles is surpisingly long: Lambic, Geuze, Leueven witbier, Peetermann, Uytzet, Saison, Oudenaarde Bruin.

I did write a proper post today. On paper. Why on paper? Because I was in a pub. It's very witty and perceptive. Believe me. Maybe tomorrow I'll have the energy to type it all in.


Barm said...

"They distinguish between dry and sweet stout." Wow. I thought Michael Jackson had invented that.

Ron Pattinson said...

Barm, so they do. Interesting to see a German view of British beer.

I had to hunt this post down. I'd forgotten I'd even written it, it's so old.