tag:blogger.com,1999:blog-5445569787371915337.post5939185155987892376..comments2024-03-19T03:07:24.942-07:00Comments on Shut up about Barclay Perkins: Nürnberg Winterbier and Sommerbier 1886-1887Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5445569787371915337.post-79516379873713443792014-08-28T10:23:48.763-07:002014-08-28T10:23:48.763-07:00GAry,
my guess is that the poor attenuation was d...GAry,<br /><br />my guess is that the poor attenuation was due to low-quality malt or brewing techniques rather than by design.<br /><br />Though you should see the neext set, Lagerbiers from Nürnberg.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-78674660881312680012014-08-28T09:06:24.688-07:002014-08-28T09:06:24.688-07:00Alan,
yea. Exactly the same. You could say Winter...Alan,<br /><br />yea. Exactly the same. You could say Winterbier and Sommerbier were the equivalents of Mild Ale and Stock Ale.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-86168730509361739902014-08-28T09:05:44.502-07:002014-08-28T09:05:44.502-07:00BryanB,
yes, variations in spelling.
Not seen an...BryanB,<br /><br />yes, variations in spelling.<br /><br />Not seen any recipes, just hopping rates.<br /><br />The ice was used to keep winter-brewed beer cool in the summer. They only started year-round brewing after the introduction of artificial refrigeration.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-1351664169409941812014-08-28T06:01:36.309-07:002014-08-28T06:01:36.309-07:00Interesting Ron. I'd hazard that higher lacti...Interesting Ron. I'd hazard that higher lactic acid and lower attenuations went together like love and marriage used to. A richer malty taste probably had evolved imperceptibly over time to make the unavoidable lactic edge of the drink more palatable. Later, when better QC eliminated the acid quotient, you could raise the attenuation to make a drier, more "elegant" drink (also one presumably that could be drunk in greater unit numbers, a stat beloved of brewers anywhere at all times).<br /><br />I am surprised the lactic average of the schenk and lager was virtually the same. One would think long storage even at cold temperatures would raise the lactic acid. In this one sense, the beers were very stable. But it does suggest that they could not avoid such a high lactic content to begin with - unless they wanted the taste that is. perhaps at those attenuations, the slight acid tang was felt to complement the palate. The love and marriage thing again.<br /><br />Could Kirsten create a beer like these toady with these averages and using hop spec taken from other analyses? I wonder how the taste notes would read.Gary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-15902646476229450962014-08-28T04:44:37.926-07:002014-08-28T04:44:37.926-07:00Would you suggest lager in this sense has a coo no...Would you suggest lager in this sense has a coo notation analogous to " stock"?Alanhttp://agoodbeerblog.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-86639526464522080762014-08-28T02:58:52.546-07:002014-08-28T02:58:52.546-07:00Presumably Schenkbier and Schankbier (a term you&#...Presumably Schenkbier and Schankbier (a term you'll still see sometimes) are spelling variations of the same thing? <br /><br />With Sommerbier coming back into fashion, it would be fascinating to compare today's versions with the 19th century ones. How about historical recipes for Sommerbier - or would the lack of hopping data kybosh that?<br /><br />And where do the many German ice-houses fit into this? I was under the impression they were to allow summer brewing in the pre-refrigeration days, but I guess I was wrong. BryanBhttps://www.blogger.com/profile/03550482701819539081noreply@blogger.com