tag:blogger.com,1999:blog-5445569787371915337.post6737280016530464771..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Brewing Doppelkaramelmalzbier (part 2)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-59712601392017047712022-08-12T01:23:03.448-07:002022-08-12T01:23:03.448-07:00This very much reminds of Piedboeuf Donker Tafelbi...This very much reminds of Piedboeuf Donker Tafelbier, which is 1,5%. It also used to have (still has? Can't find a detailed photo of the label) the designation (doesn't mean anything actually, just marketing) "Dubbel Gersten/Double Orge". We drank it at home after the midday meal, probably from my 6 yrs until I went out of my parents house.InSearchOfKnowledgehttps://www.blogger.com/profile/03162777737091054761noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-2108899404229397112022-08-08T06:30:39.001-07:002022-08-08T06:30:39.001-07:00Actually this is a pretty common style here in Bra...Actually this is a pretty common style here in Brazil. "Common", you can buy it at the supermarket just any other mass market lager. It is called just Malzbier and it taste like carbonated dark syrup. It was used as a tonic for anemic people somewhere back in time. Henrique Boaventuranoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-57064226763879117542022-08-08T04:03:46.174-07:002022-08-08T04:03:46.174-07:00It sounds to me as if the 2-4 hours holding the bo...It sounds to me as if the 2-4 hours holding the bottled beer at 30º was for the secondary fermentation to finish carbonating it. I can’t think of any other reason to do that. Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.com