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