German craft beer

Are the Germans willing to try a range of beers and abandon the long-held belief that mixing different beers in an evening gives you a headache? Seems like that could a big impediment to a place like this being truly successful. (only half winking here )

 

He seems to know what he's doing, at least that's my impression after trying some of his beers
The Winged Nut is incredible, I guess I'll have that again next time. I also tried the "Hopfen", very interesting. I love the different kind of dry hop aroma in there, some of the "usual" varieties used in dry hopping tend to give me the perception of "wet towel" (sort of musty, like a wet kitchen rag that's been sitting around wet for a few days), especially in combination of rather sweet IPAs.

Didn't notice any of that behaviour, but then again, I don't think any of those people who think like that would ever enter a bar that doesn't have a huge sign of the brewery the house is tied to over the entrance...
Aren't those the people who think a good Pils needs a seven minute pour?

Cheers!

 

Thanks for the tip about Hofen. I will keep my eyes open for that beer.

Below is the description of that beer from the Urban Chestnut website; it reads very tasty! I mean, you just gotta love a beer that has a “decidedly German twist”!

Cheers!

“A beer we are describing as a ‘Bavarian IPA’. Brewed and dry-hopped with a variety of Hallertau ‘hopfen’… instead of the usual and more citric hop varieties of most American IPA’s… gives this beer a decidedly German twist.

Alcohol by Volume: 6.1%

Hop bitterness (IBU): 45

Color: Gold

OG: 14.1 Plato

Hops: Hallertau Mittelfrueh, Hallertau Tradition, Hallertau Merkur

Malts: European Pilsner, European Munich, European Carahell

 

Are you finding Urban Chestnut biers in Germany? It's my favorite local brewer

 

This new Camba Bavaria restaurant in Munich is carrying 40 taps and 160 different bottled beers. I guess Urban Chestnut is on the list? Good to hear, but also quite a compliment IMO, if a German brewer is bringing in an American brewer's take on a German style to sell in his restaurant. If I'm understanding this thread correctly, that is.

 

I think it's the first time I've come across Urban Chestnut brews. There may have been some bottles on this years Biermeile Berlin (At Berlin Beer Academy on the Biermeile).

Yeah, I think there are 3 beers by Urban Chestnut on the list. I was very pleased to see the list not being IPA and Stout in their strong "American" versions only. There were a lot of belgian styles, I think Camba brews a Tripel and Saison now (haven't tried those yet)and there's a Saison by 3Floyds which was very interesting.
More German styles would be interesting, they do have a lot of Weißbier though. I really need to give those barrel aged Bocks a try soon

Maybe I can snap a good photo of the beer list next time!
Cheers

 

I've had 23 different beers (that I can remember... ) on the last day of the Festival Der 100 Biere in May 2013. Different beers is just fine and I've never heard otherwise. Now mixing beer with Wine or shots or (the worst) mixed drinks, that WILL give you trouble. Not because mixing per se is evil but one usually keeps drinking at beer pace which is a baaaaaad idea when you moved on to stuff with tripple or more the alcohol. Belgians are probably less prone to that phenomenon since they have lots of beer with way higher percentage. Come to think of it, an empiric study on that would probably reap someone a sociology MD.

 

Isn't that an urban legend, created and perpetuated by lazy and incompetent bar tenders ?

 

True. When I worked as a bar tender in a hotel, our equipment was so poor, that tapping a Pils took indeed (at least) 7 minutes. Not a problem for most guests though, they believe in the myth and thought I was the true bar tender tapping a beer for 7 minutes!
Believing in this rule works analog to believing in the Reinheitsgebot. The brain wash works.

 

Not to derail the thread but which part of the RHG is "brain wash" or urban legend ?

 

The part that equates following the RHG to quality?

 

You mean the illusion that RHG equals quality beer ? Yep, that one counts. Sadly.

 

Urban Chestnut is available 5,000 miles from the source, but I can't get it 300 miles away? Just not fair.

 

No doubt that the RHG does not equal quality beer; but I have found -- in both my own brewing, as well as that of others -- that it is all but impossible to get some of the hallmark characteristics of "modern" German styles right without following many of the practices that developed as a result of the RHG.

 

so you're saying beer needs to have water, malt, hops and yeast?
I honestly do not understand your comment/argument.

 

Tell me about it.

 

Thinking first (and perhaps foremost) about the processes and techniques developed around retaining natural CO2 -- specifically spunding devices and the concomitant practices of yeast propagation/maintenance. Huge contributors to authentic characters such as breadiness, SO2 retention, and mouthfeel.

 

At least German Rail is an easy choice for you -- ever try Amtrak from Chicago?

 

This is true. Plus I often have the option of home delivery. Comment withdrawn from the record! Today I toast you with a Bayrischer Bahnhof Liepziger Gose oh wait no I don't.

 

I've heard about something called durchführungsbestimmungen (genomförandebestämmelser in Swedish, in English it would be something like "regulations on how to carry through [brewing]") from a Swedish macro brewer that adhers to the reinheitsgebot, which according to them is an add-on to reinheitsgebot and goes into more detail about brewing process, what's allowed and what's not, but I haven't found any other references to it online or how old this supposed statute is (they only say it's no longer applicable after Germany's entry into the EU).