tag:blogger.com,1999:blog-5445569787371915337.post9124376262298653608..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: Malt Liquors Sold in the UK - Vienna BeerRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-78081112838652981182011-04-17T02:38:21.433-07:002011-04-17T02:38:21.433-07:00@Gary Gillman. The lower attenuation rates might a...@Gary Gillman. The lower attenuation rates might also be due to lack of proper pitching rates. Lager beer requires more yeast starter, especially for the bigger beers. Before the mechanics of cell counts, growth rates and whatnot were worked out, making lager beer might have been much more of a guessing game.Thomas Barnesnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-37417054686100276222011-04-16T03:50:05.360-07:002011-04-16T03:50:05.360-07:00sweeter and more luscious than that of English bee...<i>sweeter and more luscious than that of English beer, different, however, from that of Scotch ale</i><br /><br />I suspect this may be a reference to "Scotch Ale" the style, the cousin to Burton Ale, which would perhaps be the sort of Scottish brew most familiar in England, rather than Scottish beers in general.Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-35541749063483555652011-04-12T06:14:59.609-07:002011-04-12T06:14:59.609-07:00I wonder if the yeasts generally used then tended ...I wonder if the yeasts generally used then tended to produce lower attenuation rates, i.e., exception made for the few stronger German lagers available at the time.<br /><br />I commented, under the current posting, that German beers today seem generally in accord with the taste descriptions in these old notes. I was referring really though to Bavarian lager and also some others, e.g., Pilsner Urquell and some other Czech beers, and Gosser and some other Austrian beers, which to me have a notable sweetness. <br /><br />I recognize that many other lagers in Germany today, and some indeed in Bavaria (e.g. Paulaner), are less malty. <br /><br />I wonder if development of yeasts over 100 years and more has tended to produce specimens that will yield a circa 5% ABV beer within (to boot) a relatively short lagering period.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-75365572629445325032011-04-11T10:46:22.881-07:002011-04-11T10:46:22.881-07:00The general rise in attenuation of German beers in...The general rise in attenuation of German beers in the 20th century would seem to account for much of the difference in strength to their 19th century equivalents - it is, of course, more noticeable in beers with a hihger original gravity. <br /><br />The obvious exception is Franconia, where a lot of brewers are, presumably, still brewing much as their grandfathers did. And they do taste pretty much like the beers described; sweet and luscious with a distinct taste of barley.<br /><br />I like the terminology too: "There are two kinds of beer: frothing fermentation beer and sedimentary fermentation beer". I wonder how that would go down on TickBeer?Barmhttp://refreshingbeer.blogspot.com/noreply@blogger.com