Bayernbiere Bought and Drunk

“Jack knows my penchant for thicker mouthfeel” That is a fact! Tony likes to ‘eat’ his beers!

Cheers!

 

Are the Paxbrau biers available anywhere in Munchen? I am intrigued, to say the least... Vielen Dank!

 

Gutmann Dunkelweizen this evening

Appearance - Cloudy muddy brown body with a creamy head producing excellent lacing/retention

Aroma - Mild popcorn note upfront with lots of fresh banana, hint of pepperiness

Taste - Milk chocolatey sweetness up front with banana/clove notes coming through, hint of biscuit in the clean finish.

Mouthfeel - Medium body/carbonation, perfect really, i hate weizen where the carbonation is too aggressive with a thin mouthfeel.

Superb example of the style

 

Picked up a local treat from one of the two brew-pubs in town. Today is Vetter's Helles. Oddly it's listed on their website as "Helles (Pilsner Brauart)", so I'm not sure if this is a Helles or a Pils, or moreover, I don't know if the brewers care to differentiate between the two. Oddly enough the other brew-pub (Kulturbrauerei) has their recommended beer as the "Sommer-Pils". When I asked about it, turns out it is their year-round Kräusen, which they also sometimes refer to as a Helles. Anyway, on to the review:



Appearance - slightly cloudy straw with a nice head that disappears relatively quickly. Strong pouring is recommended.
Aroma - Not very hoppy on the nose. Whatever aroma is there disappears with the head.
Taste - Very good. Surprisingly good. Another one that gets better as it goes. Hops are present but subtle and take a backseat to the malt. I'd have to classify it as a Helles if I had to.
Mouthfeel - ? Normal for the style, whatever style that might be.
Overall - A very nice treat for a year-round offering from the local place. One I may have to revisit. A tick lower than Spaten for me, but not bad at all.

Grade - 3.25/5.00

 

Grüß Gott BA's!

My first known Bio-bier in the form of Neumarkter Lammsbräu Urstoff


Appearance - Apple juice gold with excellent clarity. Head retention/lacing are good

Aroma - Light honey sweetness with hint of basil/herby pepperiness

Taste - Grainy upfront with some biscuity malt coming through and a subtle hop bite in the crisp lager clean finish.

Mouthfeel - Medium/high carbonation and the body is just a bit thin. Starts out well on the palate but the body just seems to disappear in the finish leaving a spritzy void!

The balance of flavours are there but there just arent strong enough for me. Mouthfeel let it down aswell. After the Scheyern Hell which had a great delicate carbonation this seemed messy. I wont turn it down though if offered

Prost!

 

Apropos Kräusen: while visiting my wife's family in Bremen, I had my first Haake Beck Kräusen - and fell immediately in love (with the beer). It was like a pils on meth - more carbonation than a Coors Light. Any other Kräusen beers I should look out for?

 

I searched out that Haake Beck beer the first time I went to Bremen based on Michael jackson's write up about it in his World Guide. Good stuff.

I quite enjoyed Schlenkerla Kräusen...but quickly switched to the Märzen after one Seidla.

 

The Faust Kräusen is magnificent! Tried it some weeks ago. I think, Tony also posted about it here or in another thread.

 

Tony submitted a review of Faust Kraeusen.

The “bore bitterness” of this beer sounds intriguing!

Prost!

“The aroma has very strong Münchner with some Pils malt, some oranges, a little Noble hop bitter smell, and just a hint of smoke. Quite complex, eh?

The flavor is equally complex. In the front I get a wee bit of bitterness, and some light citrus. In the middle, I get a tiny bit of smoke, not much, but just enough to wonder what the flavor is. Maybe it's not Rauchmalz, but the beer is too light to have roasted or black malt flavors. In the middle I get some bore bitterness, not too strong, but it's the prominent flavor there. In the end I get a little more lemon and some more grass-bitterness. The aftertaste has some Münchner malt's caramel sweetness, but not a lot.

Overall, this is an unusual beer. It's like it's ⅓ caramel sweetness, especially in the back, lots of bitterness through all parts of the tongue, and some citrus for the hops. It tastes like they used some interesting hops as well as the normal Noble hops.

Serving type: bottle”

 

Tony, I knew it was a typo. I was just having a bit of fun. Didn't you see the winky emoticon!?!

Prost!

 

So I am reading that a Kräusenbier is basically another name for a Kellerbier or Zwickelbier. Which is also an odd category - unfiltered pilsner? Does it have to be a lager? Anyone know much about this style from a brewing standpoint?

 

I was wondering this too. I know that to Kräusen is to take some of the freshly boiled and cooled Wort and add it to a nearly finished "older" batch in order to re-activate the yeast to carbonate the beer, but I thought the majority of German breweries did this.

 

FWIW, below is from the homebrewtalk website.

Unfiltered German Lager From HomeBrewTalk Wiki

A number of traditional, regional German lager styles, including Kellerbier, Zwickelbier, Krausenbier and Zoiglbier, are still traditionally served unfiltered, as opposed to the bright, clear Pilsner and other modern lagers. Many of these styles of Unfiltered German Lager, all bottle or cask conditioned, survive as regional specialties in Germany. Long lagering gives these unpasteurized, unfiltered beers a distinctive flavor and mouthfeel.

Types of Unfiltered German Lager:

Kellerbier: A Franconian specialty, Kellerbier is a moderately strong, very hoppy lager that is traditionally served almost completely uncarbonated, as the bung was traditionally left out of the cask during aging. It is often served as an aperitif.

Zwickelbier: A Zwickelbier is a similar beer to Kellerbier, but is carbonated in the cask, resulting in a light, effervescent flavor. Zwickelbier is usually less hoppy than Kellerbier as well.

Zoiglbier: Like Zwickelbier, Zoiglbier is an effervescent unfiltered lager; however, the use of Munich malt and other high-kilned malts in Zoiglbier result in a distinctive malty, bready flavor profile.

Krausenbier: Krausenbier is a German term for any beer (usually a lager) carbonated through krausening. This can be done with any beer style, and in fact all German beer was once carbonated in this way. Because the krausen is added to the cask, keg or bottle, the resulting beer is necessarily bottle-conditioned.

Prost!

 

Here saying that Kellerbier (and maybe others similar) can be ales or lagers. Interesting for sure, some of my favorite styles.

 

If you wanted to, you could categorize Kellerbier in Franconia alone into AT LEAST a dozen separate styles. They can be as different as night and day literally from one village to the next (2 km down the road). Just another reason I love the style -- and that area.

 

And most of these(if not all) Kellerbiers are served uncarbonated? We will be in Franconia in October and I want to understand what I am ordering.