Buy a signed paperback edition of the Homebrewer's Guide to Vintage Beer. For locations inside Europe.
Buy a signed paperback edition of the Homebrewer's Guide to Vintage Beer. For the USA, Canada, Australia and other locations outside Europe.
Make your birthday special - by brewing a beer originally made on that date.
For a mere 25 euros, I'll create a bespoke recipe for any day of the year you like. As well as the recipe, there's a few hundred words of text describing the beer and its historical context and an image of the original brewing record.
Just click on the button below.
Posts
4 comments:
If anyone has any of the details of how it's carbed, transferred to barrels in the bar and served, or a link to a detailed description of the process, it would be great to see. I'd be curious if everything is basically the same as it always was, or if there have been changes in recent years too.
The Alt at Uerige is now keg, the barrels on the bar are fake. Did you notice?
I just walked past the serving area in Uerige when I was waking out, without really paying attention.. I did think there was something different about the beer. An odd aftertaste. It's really bad if the have abandonned serving from the barrel. Even a grotty little kneipe we went to had a little barrel of Alt.
I thought it was still very good last time I was there – if I hadn’t known I would have assumed it was still served by gravity. Apparently they didn’t keep their wooden barrels watered during lockdown and a lot of them were spoiled.
Post a Comment