Barley, hops and foreign investments

 We're still in Holland, I'm afraid. Just like me.

A few snippits from Heineken's first public annual report, in 1939. Nothing so boring as the numbers. Pretty boring to most, but still not as boring as numbers. (Which happens to the title of my worst-selling book.)

Starting with some luke-warm optimism:

"If we had to state in our previous report that although the downward trend in beer sales had come to an end, it was impossible to speak of a significant increase, this year too there has been no improvement.

Due to the warm weather during August and during the festivities on the occasion of the 40th anniversary of HM the Queen, both last months of our financial year are a favorable exception and we were able to finish the year with a small increase in turnover."
Algemeen Handelsblad 11-01-1939, page 13.

If only they'd known what lat just around the corner. Starting with a couple of really good years when sales increased considerably. Followed by some really shit ones. I'm guessing these are the words of the chairman. Though the newspaper doesn't mention either that or that person's name.

The next bit was the most useful for me.

"The prices of malting barley and malt were noticeably higher this year than in the previous year, even if they were still at a low level. Owing to the favorable weather prevailing in various barley-producing regions of our country during the harvest season, the quality of the 1938 Dutch malting barley harvest is satisfactory and a quantity of the national crop will be used to brew by us in the coming year, greater than in any preceding year.

There was little change in the prices of hops. It remains to be seen to what extent the annexation of a large part of the hop-producing regions of Czechoslovakia by Germany will lead to an increase in hop prices."
Algemeen Handelsblad 11-01-1939, page 13.

It seems as if Holland only got its act together just in time for WW II. They'd have been well and truly buggered if they hadn't. Importing barley wasn't a possibility once Holland was occupied.

Before the war they did appear to be using Czech hops. At least if Peter Symons interpretation of Heineken's records is correct. (It's great that anyone can take a look at them.) And from an area in the Sudetenland.

Not sure why I've included the last one. Except that it's an intersection I know well.

"The renovation of our office building in Amsterdam will probably be completed in the first half of 1939. Apart from the alteration which will have to be made within a few years in the old buildings at Ferdinand Bolstraat and Stadhouderskade in Amsterdam, no major rebuilding or renovations are to be expected in the foreseeable future."

I bet that second set of renovations never happened. At least were delayed many years.

Quite surprising was the number of pies Heineken had their fingers in.
 

"Foreign interests.
Our interests in breweries abroad currently concern:

Brasserie Leopold S.A. in Brussels;
Colonial Breweries "Cobra" in Amsterdam;
Malayan Breweries Ltd. in Singapore;
Heineken's Dutch East Indies Brewery Mij. in Surabaya.

The colonial brewery "Cobra" itself again owns important participations in the SA dea Bières Bomonti & Pyramides in Cairo; Crown Brewery in Alexandria; Malayan Breweries Ltd. in Singapore; Heineken's Ned.-Indische Bierbrouwerij Mij. in Soerabaja; Société Internationale de Brasserie "Interbra" in Brussels, the latter having major interests in the Brasserie Union Messine in Metz and Brasserie de Léopoldville in Léopoldville (Congo).

Apart from the participation in these breweries, where we are directly involved in the management—albeit not everywhere to the same degree—we have less significant interests in a few other breweries abroad. The development of all these companies is satisfactory."
Algemeen Handelsblad 11-01-1939, page 13.

 Looking at these interests, all the entries in Heineken's Gravity Book for Far Eastern beers make a lot more sense. Especially the analyses of beers from Malaya and Singapore. Maybe one day I'll be arsed enough to suck the data into a spreadsheet and share it with you. There are loads for beer brewed in Surabaya, where Heineken's own brewery in what is now Indonesia was located.

Let's Brew Wednesday - 1956 Amstel Stout

You may have noticed that I’m on a bit of a Dutch kick at the moment. And why not? I do live in Holland, after all.

Some readers expressed surprise ay the mention of Dutch Stout It was a style with a long history in Holland, predating Lager brewing. Several large-scale Lager brewers produced a bottom-fermenting version. Among them was Amstel.

Compared to Heineken’s pre-war dark beers, the grist is pretty simple. Just pilsner malt, kleur mout and a bit of caramel. Though it’s not a million miles away from how provincial UK breweries brewed Stout. Except that they would have used pale rather than pilsner malt as base.

For a Dutch beer, it’s quite heavily hopped. Though it still only clocks in at 25 IBU.  I’m fairly certain that the hops were Hallertau. The brewing record isn’t all that clear. No idea which harvest year they were.

1956 Amstel Stout
pilsner malt	13.75 lb	94.53%
carafa III	0.67 lb	4.61%
caramel 2000 SRM	0.125 lb	0.86%
Hallertau 90 mins	0.75 oz
Hallertau 60 mins	0.75 oz
Hallertau 30 mins	0.75 oz
OG	1065
FG	1018
ABV	6.22
Apparent attenuation	72.31%
IBU	25
SRM	33
Mash double decoction
Boil time	90 minutes
pitching temp	43º F
Yeast	WLP830 German Lager

 

Town vs. country

Sorry, nothing exciting. Just more ridiculous detail about Dutch interwar brewing.  I find it dead interesting, so you'll have to put up with it. If you haven't simply already buggered off.

The great thing about the Amstel output spreadsheets is that the numbers for Amsterdam and the rest of Holland are listed separately. Revealing very different patterns of consumption. Really very different. Much bigger than I would have predicted. And some unexpectedly popular styles.

In overall sales, Pils was easily the most popular, accounting for just shy of 50%. But that hides very different preferences in the city of Amsterdam. In the capital, Pils was much less popular. And was outsold 3 to 1 by Donker Lagerbier. That was a 3.5% ABV dark Lager. Call my gob smacked. A weedy dark beer was the most popular as late as 1939? I'm now wondering what Heineken's sales were in the city. Did they also mostly sell a weaker dark beer?

It's weirdly similar to the situation in London, where Dark Mild - which was a very similar strength and colour to Donker Lagerbier - was the drinker's favourite. You could call Donker Lagerbier Lager Dark Mild.

Amstel only really sold two beers in Amsterdam: Donker Lagerbier and Pils. Only one other beer managed more than a 1% share: Munchener. While the two favourites took more than 97%.

In the rest of the country, the picture was very different. Sales were still dominated by a small number of beers. Three, in this case: Pils, Licht Lagerbier and Donker Lagerbier. Combined, a mere 95%. With Munchener, again, the only other type breaking the 1% barrier. Though much lower than its share in Amsterdam, Donker Lagerbier was still almost 25%.

Almost forgot. There was a big difference in the proportion of bottled beer: 9.33% in Amsterdam, 18.62% elsewhere.

All this fascinates me. Sorry.

Amstel beer sales in Amsterdam in 1939
Beer	production		D Stoopenbier	total	%
	draught	bottled	draught
Oud Bruin		6.83		6.83	0.01%
Meibier	78.12	33.76	2.25	114.13	0.21%
Pilsener	11,046.72	1,952.51	227.55	13,226.78	24.78%
Munchener	636.4	234.48	25.05	895.93	1.68%
Bock	229.03	190.88	24.1	444.01	0.83%
Stout	1.77			<1 .77="" td="">	0.00%
Donker Lager	36,565.82	2,116.34		38,682.16	72.48%
Licht Lager					0.00%
Maastrictsch Oud					0.00%
Total	48,557.86	4,534.80	278.95	53,371.61
Source:
Amstel Litermaat, registers houdende specificaties van de maandproductie, onderverdeeld naar soort van bestemming, met jaaroverzichten held at the Amsterdamse Stadtsarchief, document number 1506 538.

Amstel beer sales in the Provinces in 1939
Beer	production		D Stoopenbier	total	%
	draught	bottled	draught
Oud Bruin	463.39	1,427.93		1,891.32	0.94%
Meibier	249.11	236.63	32.65	518.39	0.26%
Pilsener	84,712.90	14,170.87	2,295.80	101,179.57	50.15%
Munchener	1,816.91	1,288.29	166.65	3,271.85	1.62%
Bock	550.72	862.08	153	1,565.80	0.78%
Stout	86.49			86.49	0.04%
Donker Lager	40,692.42	4,228.10		44,920.52	22.26%
Licht Lager	37,735.07	9,050.41		46,785.48	23.19%
Maastrictsch Oud	1,551.00			1,551.00	0.77%
Total	167,858.01	31,264.31	2,648.10	201,770.42
Source:
Amstel Litermaat, registers houdende specificaties van de maandproductie, onderverdeeld naar soort van bestemming, met jaaroverzichten held at the Amsterdamse Stadtsarchief, document number 1506 538.

Amstel beer production by type 1939 - 1945

The Amsterdamse Stadtsarchief might have few Amstel brewing records, but it does have some other interesting documents. Like the source of today's numbers. Which records the production of each of the beers they brewed month by month.

In 1939, they had a range of 10 beers. But they weren't all sold everywhere. The document also breaks down production by destination: Amsterdam and elsewhere in Holland. That reveals that Licht Lager, a 3.5% ABV pale Lager wasn't sold in Amsterdam. Surprising, given that it was their third biggest seller.

Less of a shock, is that Maastrictsch Oud was only sold in the provinces. Based on the name, I assume it was regional to Limburg. Sounds like an old top-fermenting style. Though my guess would be that Amstel botttom-fermented it. Whatever it was, they only made tiny amounts of it. And it was dropped in 1943.

Even so, they brewed far more of it that Stout, of which fewer than 100 hl were produced in the early war years. Amazingly, some of that was in draught form. I hadn't anticipated that.

In the initial war years production increased, peaking in 1943 at around 50% higher than in 1939. That's slightly deceptive, however, as gravities were slashed from 1942 on. Output collapsed in 1945. I'm surprised they brewed anything at all in the final months of the war.

Draught beer was still the norm at Anstel, accounting for around three-quarters of the total. To put that into context, at the start of the war, at Whitbread bottled beer was responsible for around 50% of sales. Though they were particularly bottle-orientated.*

Amstel production by package
year	draught	bottled
1939	77.45%	22.55%
1940	78.79%	21.21%
1941	73.69%	26.31%
1942	74.76%	25.24%
1943	75.08%	24.92%
1944	78.50%	21.50%
1945	86.26%	13.74%
Sources:
Amstel Litermaat, registers houdende specificaties van de maandproductie, onderverdeeld naar soort van bestemming, met jaaroverzichten held at the Amsterdamse Stadtsarchief, document numbers 1506 538 and 1506 539.

* Whitbread archive document number LMA/4453/D/02/16.

Amstel beer production by type 1939 - 1945
	1939		1940		1941		1942		1943		1944		1945
Beer	hl	%	hl	%	hl	%	hl	%	hl	%	hl	%	hl	%
Oud Bruin	1,898.15	0.68%	5,880.35	1.78%	5,167.46	1.25%	586.11	0.15%	7,403.36	1.73%	19,011.57	5.82%	1,946.26	1.22%
Meibier	632.52	0.23%	0	0.00%	0	0.00%	0	0.00%	0	0.00%	0	0.00%	0	0.00%
Pilsener	136,274.92	48.70%	161,069.55	48.73%	205,338.47	49.72%	193,014.87	49.76%	211,490.77	49.42%	159,420.82	48.80%	90,138.67	56.66%
Pilsener C/delta	2,508.19	0.90%	53.44	0.02%	0	0.00%	0	0.00%	0	0.00%	0	0.00%	6,782.63	4.26%
Munchener	4,383.90	1.57%	5,881.53	1.78%	5,266.01	1.28%	2,847.56	0.73%	4,376.18	1.02%	5,104.64	1.56%	7,452.06	4.68%
Bock	2,009.81	0.72%	90.04	0.03%	0	0.00%	0	0.00%	0	0.00%	0	0.00%	0	0.00%
Stout	88.26	0.03%	81.12	0.02%	133.84	0.03%	172.91	0.04%	185.4	0.04%	125.85	0.04%	2.66	0.00%
Donker Lager	83,602.68	29.88%	98,372.19	29.76%	116,563.46	28.23%	104,690.58	26.99%	103,437.65	24.17%	82,470.61	25.24%	46,125.68	28.99%
Licht Lager	46,785.48	16.72%	57,199.09	17.31%	78,587.56	19.03%	86,618.26	22.33%	101,061.91	23.62%	60,560.31	18.54%	6,650.84	4.18%
Maastrictsch Oud	1,551.00	0.55%	1,865.90	0.56%	1,896.53	0.46%	0	0.00%	0	0.00%	0	0.00%	0	0.00%
Total	279,800.87		330,516.04		412,953.33		387,930.29		427,955.27		326,693.80		159,098.80
Sources:
Amstel Litermaat, registers houdende specificaties van de maandproductie, onderverdeeld naar soort van bestemming, met jaaroverzichten held at the Amsterdamse Stadtsarchief, document numbers 1506 538 and 1506 539.

 

 

Wuppertal day two (part two)

The couple of hundred metres from out hotel to the nearest station leads along the Schwebebahn. Giving great views of these flying trams.

We get Kurzstrecke tickets. A bargain at 1.70. 

It's a bit disconcerting that there's a sheer drop at the end of the platform. I suppose you get used to it.

Inside it really does look like a modern tram. Except the ride is smoother. And the view better.

Confused, I get us off two stops too early. No problem, there's another one along soon.

Wuppertal has two town centres. The Brahaus is in the more easterly one. Barmen. I'm going to make a wild guess and say this used to be a separate town. The former town hall is a bit of a guveaway. A building fronted by a very bold looking statue of Bismarck.

Not that we pause to look. We're on our way to a brewery. Nothing will distract us from that.

"Look, there's a Penny. They're even cheaper than Lidl."

The beer selection is surprisingly good.Unfiltered Becks, Gaffel Wiessn, Köstritzr Kellerbier and Turmbräu Pilsener. The last 39 cents for a half litre plastic bottle. Plus 25 cents deposit. Mikey gets some cheese. You can never have too much cheese. And we are in a car.

Not having brought one, I have to buy a fabric bag. It costs almost as much as the beer.

Seated in the beer garden, we run our eyes over the menu. Beer first.No surprise in either choice: Weissbier for Mukey, Dinkles for me. It's OK, my Dunkles. I've had far worse in German brewpubs.

 "Do you fancy a shot?" Mikey asks.

"We are on holiday. Make that a double."

"My schnitzel yesterday was much better. And the bratkartoffeln are too salty."

No complaints about my schweinehaxe. Other than its enormous size. How the fuck am I going to eat all that meat.?

On my way to the bog, I notice they've a model Schwebebahn.

I can't finish all the meat, Luckily, they're happy to pack op the remainder for me. It would be a shame to waste such porky goodness.

We're not in lingering mode. We pay and leave. But Mikey fancies dessert again. We sit outside some sort of ice cream place. Mikey orders a pancake with fruit and other shit. Beer for me. An Alt, large.

"Do you fancy a shot?" Mikey inquires.

"When don't I? I haven't ever refused, have I?"

Bismarck glares over us. While a multicultural bunch of kids clamber around on the multilayered plinth. There's a metaphor in there somewhere.

Not totally happy with his plate of sugar, Mikey suggest we pay up and leave. Which we do. Heady with the anticipation of another Schwebebahn ride back.

It's as captivating as the first. Swaying elegantly around the tight corners.

All too soon it's over and we traipse back yo our hotel. To offload our shopping and prepare for the evening.

"See you in your room for beers in 15 minutes?" Mikey states, rather than asks.

"OK."

Sure enough there's a knock on my door and Mikey arrives with the gift of beer. More of the special offer Weissbier.

Mikey refuses my offer of rum. "It tastes like diesel. No, worse."

I'm getting accustomed to the taste. And the burning all down the throat and into the stomach. It'll definitely keep the chill out.

Once suitably warmed up, we head into town. Not 100% sure where. First we check out Calvin 7. It's mobbed my fans of the local football team. No chance of finding a seat there. Where next?

"What about the Middle Eastern place which seemed to be on fire yesterday?" We were told they'd stopped serving on account of the smoke billowing out of the kitchen.

No luck. All the outdoor tables  are occupied. We wander around a little more. 

Just around the corner, there's a little pub. Im Kipchen. Quite a few football fans, but also quite a bot of space right at the back.

Mikey goes in search of beer. Weissbier and Alt, as usual.

When he gets back, he asks: "Do you fancy a shot?"

"No. I'm stopping all of that. It's unhealthy."

"What? You were knocking back the rum merrily enough this morning." 

"Just kidding. Of course I want a shot. Several, in fact."

"You had me worried there for a minute."

A young couple sits at the next table. After a while the woman says: "It's nice to hear English being spoken Wuppertal. What are you doing here?"

It's hard to explain why. Because the hotel was cheap and offered free parking? For an orgy of beer, pork and shots? To ride the Schwebebahn? I opt for the last. It makes me sound the least like a weirdo.

We have a few more rounds. Then get the bill. 33 euros. The robbing bastards.

On the walk home, spotting a kiosk, I can't resist going in. To pick up some impulse schnapps. 

"What is that?" Mikey asks.

"Not sure, label is a bit vague. 38% ABV, that's all I need to know."

Wuppertaler Brauhaus
Kleine Flurstraße 5,
42275 Wuppertal.
https://wuppertaler-brauhaus.de/

TROJA Café & Restaurant
Kipdorf 11,
42103 Wuppertal.
https://troja-wuppertal.com/

Im Kipchen
Kipdorf 7,
42103 Wuppertal.

Let's Brew - 1886 Barclay Perkins KKK

Hi kids. More relief from WW II. In the form of another of my obsessions: Barclay Perkins. And another recipe I've thrown together for my book after "Blitzkrieg!". Probably be a good few years before it appears in print, given how long my current book is taking to get finished.

Back before WW II, scarily-strong draught beers weren’t unusual. Especially in London, where they like their beers with a bit of oomph.

London brewers had trimmed down their range of ales from the heady days of the 1830s, when they’d have Mild Ales running from X to XXXX and Stock Ales from KK to KKKK. By the end of the contort the two strongest Mild were long gone. The same wasn’t the case with Stock Ales, where KKK was still alive and kicking.

The FG listed below is the gravity at the end of primary fermentation. After probably at least ten months of secondary conditioning with Brettanomyces, the real final gravity would have been at least 10º lower. Leaving KKK not far short of 10% ABV.

The grist is very similar to that of PA. Except there’s less rice and more sugar. And that sugar is No. 2 invert rather than No. 1.

Notably, all the hops were very fresh. This beer was brewed in December and the hops were all from 1886. Three types: Hallertau, East Kant and Mid-Kent. And an awful lot of them. Around the same level as for an India-bound IPA.

1886 Barclay Perkins KKK
pale malt	13.75 lb	74.32%
flaked rice	1.75 lb	9.46%
No. 2 invert sugar	3.00 lb	16.22%
Fuggles 150 mins	4.75 oz
Hallertau 60 mins	4.75 oz
Goldings 30 mins	4.75 oz
Goldings dry hops	2.00 oz
OG	1088
FG	1025
ABV	8.33
Apparent attenuation	71.59%
IBU	143
SRM	12
Mash at	153º F
Sparge at	175º F
Boil time	150 minutes
pitching temp	58º F
Yeast	Wyeast 1099 Whitbread ale

 

Wuppertal day two

When I drag my sorry arse out of bed just after nine and open up my laptop, I spot two emails from Mikey. Saying he's doing down for breakfast.The first more than half an hour ago. Whoops.

I stayed up later than I intended last night, hooked on this weird Japanese series. I'm turning into a right weeb.

Mikey's baldy head is easy to spot.

"You're lucky I decided to get another bowl of fruit."

Mikey is making sure he gets his moneysworth from the buffet, working out what the cost per item is. 

I done more frugally. No point filling myself up too much, when all that beer and pork awaits.

First stop is the Lidl, just up the road. Andrew left a shopping list on my computer: "Beer, korn,  unique sheets." Unique sheets? What could he mean? Oh, I get it: unique sweets.

I've tipped Mikey off on the Rotkäpchen sekt. Just 2.69.  He gets six bottles. 

He's blown away by the prices of the spirits. I wasn't, as I know how cheap Germany is for booze.

I get half a dozen bottles of different things: bourbon, korn, doppelkorn, rum, gin. I'll let the kids decide which one they want. Hopefully, they won't choose the same one. Not forgetting Dolores, I get some cheese. The way to every woman's heart.  And every man's. Some fruity gin, too.

After dumping off his stuff, Mikey drops by my room for beer and planning the day. I break open a rum. It's OK.I'm not depriving the kids of it. I've another bottle.

I pour Mikey a glass. He's keen to try it as he's bought  bottle himself. From the look on his face, I can tell he isn't a fan.As if he'd like to spit it out, but is too polite.

"It's not great. Even at that price. Would you like my bottle?"

"Of course. Andrew will drink anything. If you're stupid enough to leave it lying around in the open. Dolores hides our gin."

We've a great view of the Schwebebahn, which rumbles and screeches by every couple of minutes. I've managed to get a couple of pictures.

There's even an artwork above the bed. How sweet.

On closer inspection,you notice that the front doors are open. And only one ghostly figure. What's happened to all of the passengers? And why are the doors open while it hangs on mid air, only a void below it. Creepy.

I spot that the brewery opens earlier on Saturday. 14:00 instead of the weekday 16:00. 

"We could head straight there after a couple beers hers." I suggest. Mikey brought over quite a lot of the 21 cents a bottle Weissbiers in his portable fridge. It was a great offer. Austrian beer, judging by the Chinese label, originally destined for the Orient.

"It isn't that bad." I say after pouring myself another rum. Through clenched teeth. It is a bit rough. 

I'm so excited. We can take the Schwebebahn to the brewery. A dream come true. And with beer at the end of it. And pork. What can top that?

But you'll have to wait until next time.

Wuppertal day one

It's been so long since I did this. Travel. And write a travel post. Pretty rusty at both. Bear with me.

When did I last leave Amsterdam? March 2020. Well, technically I did leave the city twice to go to my dentist in Amstelveen. But that's really just a suburb of Amsterdam.

Mikey's already packing the car when I arrive outside his place.

"You're late." Is how he welcomes me. "It's quarter past."

"14:12, according to my watch." We'd arranged to meet at ten past.

"It's slow."

"You nitpicking bastard."

We're on the road within a couple of minutes. And on the motorway in a few more. Two and a half hours should get us to Wuppertal, our destination. Not the most touristy spot, unless you're a train nerd. Which I am a little bit.

Not far out of Amsterdam we're engulfed my torrential rain. Dropping down our speed to 70 kph. Them 50 kph.

It gets worse. Accidents ahead slow us further. Then to a stop. Just as well we left early. By the time the road clears, we're an hour behind schedule.

At 18:00 we roll up to our hotel. And mask up to check in. Travelling has become so much more complicated. We had to register with the German authorities before setting off, giving proof that we've been double jabbed. The hotel wants to see that, too. I've brought multiple proofs with me. Can't be too careful.

Yeah! My room has a Schwebebahn view. It's a mere 20 metres away. I'm standing at the window waiting to snap a passing train, when Mikey knocks on the door. Just as I turn to open iy, one rumbles by.

"You spoilt my photo."

"You'll have plenty of more chances for that. I deserve a beer after all that driving."

So do I. On our trips to Folkestone I always used to have a few cans on the way to the channel tunnel. Which sometimes left me dying for a wee by the time we got to Calais. Wanting to avoid soiling myself, I've bravely foregone that pleasure today. I'm a bit gasping for a pint, too.

We walk into town. About 1 km. Just perfect for working up a real thirst.

I've done my usual thing and assembled a little pub guide. No point wasting valuable drinking time wandering around looking for a pub. Mikey's keen on dropping by the place with 10 euro schnitzels. That's fine by me, I love me a schnitzel. Especially ones that cheap.

We grab a table outside Wuppertaler Burgschänke. It's pretty busy. Mostly with pensioners, who are enthusiastically getting stuck into beer, food and schnapps. I fit right in, demographically. Mikey is one of the youngest here.

 

I realise why when I see the menu. They've a special pensioners section, with cheap smaller portions.

Mikey gets himself a Weissbier. I opt for a Schlosser Alt. Not the best Alt in the world, but OK.

"Fancy a shot?" Mikey asks.

"Is the bear a catholic?"

Two ouzos are soon on their way. And not much later two schnitzels. Very nice they are, too.

A couple of beers and a few ouzos later, it's time to move on. We're shocked when presented the bill.

"The robbing bastards. Just 4 half litres of beer, a dozen shots and two meals and they have the cheek to charge us 60 euros."

"We won't be coming back here."

Approaching our next destination, I worry they might be closing up. The only people on the terrace are a couple of waitresses having a fag. Fortunately, the inside of Wagner am Mäuerchen is very much open. 

It's rather lovely. An old-fashioned corner pub with rough pine topped tables. And 11 draught beers, according to the menu. I get myself a Kellerbier.

"I feel like dessert." Mikey tells me.

"I don't do sweet stuff. I do feel peckish still, mind. I wouldn't say no to a sausage."

Ordering Nürnberger, I end up with several . While Mikey gets an apfelstrudel.

"Fancy a shot?"

"I'm not unconscious or dead, am I?"

Maybe I shouldn't have gone for a second meal. Especially one with mashed spuds. Starting to feel a bit full. Don't think I can get another beer down.

"More shots?"

"Why not?"

I was hoping to drop by Lidl on the way back for some hotel schnapps. But it's getting a bit late. 

"There's bound to be a shop at the station." I tell Mikey.

Sure enough, there is. A decent-sized Rewe. I get my favourite impulse schnapps, Chantré. Mikey plumps for a bag of sweets. How can he still be hungry?

I doze off in a Chantré fuzz watching a Japanese series on Netflix.

Getting the hang of this travelling lark again.

Wuppertaler Burgschänke
Burgstraße 3,
42103 Wuppertal.

Wagner am Mäuerchen
Mäuerchen 4, 4
2103 Wuppertal,.
https://wagner-am-maeuerchen.de

 

Let's Brew Wednesday - 1935 Heineken Bok

Not only Pils was brewed in Heineken’s pilot brewery in Rotterdam. There were also a couple of brews of Bok. In this case, the trial was using non-softened well water.

The grist is surprisingly complex, including a total of five malts. Two – pilsner and dark Munich malt – form the base. The remaining three are coloured malts: broeimout, caramelmout and kleurmout. The first is a strange type of malt which wasn’t cooled during the germination process which caused it to stew. This is a description from Dutch brewing dictionary (https://www.encyclo.nl/begrip/Broeimout).

“In the case of broeimout, there is no cooling during the germination process, so that the temperature rises quite high and the flour body dissolves a great deal. Due to the higher germination temperature, it is not necessary to kiln at a high temperature.

The colour of the malt darkens due to the germination heat alone to about 30—40 EBC. However, broeimout cannot be 100% of the grist, as many enzymes have been destroyed by the higher temperatures. Amber malt is sometimes also called broeimout, but this does not always necessarily the case.”

The kleurmout wasn’t added at the start of the mashing process with the other grains, but added to the lauter tun just before the third decoction.

The hops were all Leitmeritz I from 1934. That’s the German name of a town in Czechoslovakia and I’ve assumed the hops were something like Saaz.

1935 Heineken Bok
pilsner malt	7.25 lb	44.06%
Munich malt 20 L	7.25 lb	44.06%
caramel malt 60 L	0.33 lb	2.01%
caraamber	1.50 lb	9.12%
carafa III	0.125 lb	0.76%
Hallertau 120 mins	0.33 oz
Hallertau 60 mins	0.50 oz
Hallertau 30 mins	0.67 oz
OG	1070
FG	1022
ABV	6.35
Apparent attenuation	68.57%
IBU	12.5
SRM	19
Mash double decoction
Boil time	150 minutes
pitching temp	44º F
Yeast	WLP830 German Lager

Bok 5th Aug 1935
step	duration (minutes)
Mash in at 36º C (97º F)	20
Raise whole mash to 50º C (122º F)	5
Draw off first decoction and raise to 70º C (158º F)	30
Boil first decoction	30
Rest whole mash at 53º C (127º F)	15
Draw off second decoction and raise to 70º C (158º F)	20
Boil second decoction	20
Rest whole mash at 64º C (147º F)	10
Draw off third decoction and raise to 100º C (212º F)	5
Boil third decoction	20
Mash at 74º C and mash out (165º F)	5
Sparge at 74º C (165º F) and rest	60
Draw off main wort	65
Draw off second wort	150
Total time	455
Source: Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 10.