tag:blogger.com,1999:blog-5445569787371915337.post436844893706163714..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Brewing Berliner Weisse in the 1840sRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-44600487310765296762022-06-07T04:01:20.759-07:002022-06-07T04:01:20.759-07:00IIRC, Zimmermann is the only one who talks a bit m...IIRC, Zimmermann is the only one who talks a bit more about specific kilns, whereas other sources just mention "air-dried or very lightly kilned malt". It makes me wonder how smokey the malt actually was.<br /><br />As for the Altmark hops, the hop growing efforts in that region date back to Frederick the Great. The main hop variety brought into the Margraviate of Brandenburg was apparently Saaz hops, so Saaz hops (with a Saxony-Anhalt terroir) would be most suitable (not that you'd get any noticeable hop aroma or bitterness in the style).Andreas Krennmairhttps://dafteejit.com/noreply@blogger.com