Wednesday 14 April 2010

Winterbier, Sommerbier (part four)

Finally. The tables I've been pronmising for a while. Finally I've published them. Don't all cheer at once.

First, Sommerbier:


Sommerbier
Year Brewer Beer FG OG ABV attenuation
1853 Deigelmeier Sommerbier 1022.0 1057.8 4.62 61.94%
1878 Durst Sommerbier 1013.0 1045.8 4.25 71.62%
1878 Eberle Sommerbier 1022.0 1062.6 5.25 64.86%
1886 Eppelheim, Heidelberg Sommerbier 1019.1 1050.1 4.00 61.88%
1853 Franziskaner Kloster Sommerbier 1012.0 1062.7 6.62 80.86%
1878 Hartmann Sommerbier 1018.0 1061.3 5.62 70.64%
1878 Hauser Sommerbier 5.63 0.00%
1852 Hofbräu Sommerbier 1018.0 1059.4 5.37 69.70%
1846 Hofbräuhaus, München Sommerbier 1011.0 1053.2 5.50 79.32%
1866 Hofbräuhaus, München Sommerbier 1014.1 1051.5 4.85 72.62%
1878 Hummel Witwe Sommerbier 1017.0 1065.0 6.25 73.85%
1878 Jean Schirmer Sommerbier 1018.0 1059.4 5.37 69.70%
1878 Leibner Sommerbier 1021.0 1063.4 5.49 66.88%
1886 Meclasheim, Heidelberg Sommerbier 1020.7 1059.4 5.00 65.12%
1878 Moos Sommerbier 1014.0 1055.3 5.37 74.68%
1878 Möser Sommerbier 1018.0 1049.9 4.12 63.93%
1886 Neuenheim, Heidelberg Sommerbier 1014.7 1050.3 4.62 70.78%
1878 Reisch Witwe Sommerbier 1015.0 1057.3 5.50 73.82%
1886 Rohrbach, Heidelberg Sommerbier 1017.6 1049.5 4.12 64.44%
1878 Schirmer Sommerbier 1016.0 1059.3 5.63 73.02%
1878 Schultz Sommerbier 1021.0 1067.2 6.00 68.75%
1878 Schwartz Sommerbier 1020.0 1065.3 5.88 69.37%
1878 Schwesinger Sommerbier 1019.0 1054.8 4.62 65.30%
1878 Sick Sommerbier 1018.0 1059.4 5.37 69.70%
1878 Villmann Sommerbier 1019.0 1063.3 5.75 69.98%
1886 Weinheim, Heidelberg Sommerbier 1019.9 1054.7 4.50 63.62%
1886 Weinheim, Heidelberg Sommerbier 1016.6 1051.4 4.50 67.67%
1878 Welz Sommerbier 1017.0 1062.2 5.88 72.67%
average 1017.47 1057.46 5.20 69.59%
Sources:
"Chemie der menschlichen Nahrungs- und Genussmittel" by Joseph König, 1879, pages 147 - 158
"Handbuch der chemischen technologie mit besonderer berücksichtigung der gewerbestatistik" by Johannes Rudolf Wagner, 1875, page 614


And now Winterbier:


Winterbier
Year Brewer Beer FG OG ABV attenuation
1854 Ansbach Winterbier 1015.0 1045.9 4.00 67.32%
1854 Augsburg Winterbier 1013.0 1051.5 5.00 74.76%
1849 Augustinerbräu, München Winterbier 1018.0 1055.6 4.87 67.63%
1854 Bayreuth Winterbier 1016.0 1038.3 2.87 58.22%
1879 Eberle Winterbier 1016.0 1048.8 4.25 67.21%
1879 Friedrich Schirmer Winterbier 1010.0 1041.8 4.13 76.08%
1879 Hartmann Winterbier 1018.0 1051.8 4.37 65.25%
1879 Hauser Winterbier 1019.0 1058.6 5.13 67.58%
1879 Hummel Winterbier 1018.0 1054.7 4.75 67.09%
1879 Jean Schirmer Winterbier 1018.0 1059.4 5.37 69.70%
1854 Landshut Winterbier 1018.0 1050.9 4.25 64.64%
1879 Leibner Winterbier 1019.0 1058.6 5.13 67.58%
1853 Leistbräu, München Winterbier 1019.0 1050.9 4.12 62.67%
1866 Löwenbräu, München Winterbier 1017.0 1046.1 3.75 63.08%
1879 Moos Winterbier 1021.0 1061.5 5.24 65.85%
1879 Möser Winterbier 1014.0 1050.6 4.75 72.33%
1879 Pöhe Winterbier 1015.0 1050.7 4.63 70.41%
1880 Ponarther, Königsberg Winterbier 1022.2 1056.5 4.43 60.71%
1880 Schönbuscher, Königsberg Winterbier 1029.0 1067.8 5.00 57.23%
1879 Schultz Winterbier 1021.0 1060.6 5.13 65.35%
1879 Schultz (Wiener Brauerei) Winterbier 1023.0 1064.5 5.37 64.34%
1879 Schwartz Winterbier 1019.0 1054.8 4.63 65.33%
1879 Schwesinger Winterbier 1015.0 1048.8 4.38 69.26%
1879 Sick Winterbier 1020.0 1054.8 4.50 63.50%
1879 Sick Winterbier 1017.0 1057.5 5.26 70.43%
1879 Sick (Wiener Brauerei) Winterbier 1021.0 1059.6 4.99 64.77%
1879 Villmann Winterbier 1020.0 1062.4 5.50 67.95%
1879 Weltz Winterbier 1018.0 1054.7 4.75 67.09%
average 1018.19 1054.20 4.66 0.67
Sources:
"Chemie der menschlichen Nahrungs- und Genussmittel" by Joseph König, 1879, pages 147 - 158
"Handbuch der chemischen technologie mit besonderer berücksichtigung der gewerbestatistik" by Johannes Rudolf Wagner, 1875, page 614

As the books stated, Sommerbier really was stronger than Winterbier. In the samples above, Sommerbier averaged 1057.46 and Winterbier 1054.2. Because the degree of attenuation was slightly higher in Sommerbier, there's an even bigger difference in the ABV: 4.66% for Winterbier and 5.2% for Sommerbier.

By modern standards, most of these beers have high OG's and rather poor attenuation. Only six beers have gravities below 1050. Few everday modern German Lagers are over 1048.

That's it, I think for Winterbier and Sommerbier. Unless I find anything else I beleive might tickle your fancy. Should you want your fancy tickled.

3 comments:

Gary Gillman said...

The brewer's name Sick, which appeared in both the summer beer and winter beer columns, was also a name well known in Western Canadian and American brewing circles in the mid-1900's. The businesses started in Alberta Province in the later 1800's. Emil Sicks, born in Washington State but with Canadian roots, was a scion of the family, a dynamic brewery owner and civic supporter who at one time owned a Seattle baseball team. He was active from the mid-1930's until about 1960.

I wonder if there was a connection between the German and Canadian Sicks.

Gary

Martyn Cornell said...

Funny what connections brewery history throws up.

(Look, somebody had to say it …)

Gary Gillman said...

Very true. Check these links out:

http://www.stubby.ca/bottles-view.php?id=071

http://www.brewerygems.com/emil.htm

I think the Canadian Sicks must be related to the ones in Ron's table. But I doubt that 1970's Pilsener from Lethbridge, Alberta resembled the beers from Sick's in the tables.

Gary