German craft beer

Yea, I didn't know about the official title of the stipulations, just that they developed as a result of the RHG and go into much more detail as to what is/isn't permissible.

Thanks for the info; going to look into the term "Durchführungsbestimmungen" further!

 

“durchführungsbestimmungen” & “genomförandebestämmelser” are two of the longest words I have seen in a long time (ever?). Geez!

Cheers!

 

Back when I was a kid we used to challenge each other to say hyperneuroakustiska diafragmakontravibrationer instead of hicka or "hiccups" .

 

processes developed during the time vs. what the RHG called for are 2 different things... are they actually directly correlated?

 

That's why I expressly didn't say the RHG called for it.

I assume they are, given the German guidelines and the timeline behind the development of force carbonation methods, but I'd need to find some primary source material to prove it.

Any reason why you think/believe they wouldn't be?

 

Simply that you are directly correlating them to each other, thus trumpeting, either directly or indirectly, the prodigiousness of the RHG.
I am just dubious of the assertion that without the RHG you would not be able to produce these great German beers.

 

Well, for that assertion I am basing a lot of it on my own first-hand experience brewing, drinking 1000s of beers from the source, and talking with German and U.S. brewers of German styles. Good enough for me, but if it's not for you, I guess I'm just out of luck.

EDIT: if you care to provide some evidence to justify your doubts, I'm all ears.

 

I hope I did not come off as antagonistic... I was just dubious of a claim that the RHG is what enables you to make said styles, having brewed and drunk 1000s of beers does not confirm that either. Perhaps I am confused as to how you are connecting one to the other.
I agree that great styles have come from Germany, but I fail to see how the RHG is the reason? There are surely myriad Germans, I have met many of them, who believe the RHG is why German beers are good, though many of them think that all American beer is Budweiser, so I question their authority on such matters

 

Sorry if I was combative. Like I said, I plan to look into primary source material to see if there is indeed some sort of direct correlation. Of course many could come to the conclusion that naturally produced CO2 produces a better mouthfeel (and perhaps helps reduce carbonic acid "bite") without the RHG. UK cask is a prime example. And I'm sure that, as in the UK, practitioners would have retained the practice of using only natural carbonation without some sort of formal regulations. However, just as UK cask in a sense owes CAMRA a big debt for keeping it alive, naturally carbonated German beer may owe the RHG a similar debt. (Like I have said, I'll look into it further, unless someone (patto1ro Ron P.?) chimes in to set the record straight in the meantime.)

 

I would love to see things to the contrary, but I mostly see the RHG as propaganda, especially nowadays, and something that was used to destroy competition and subsequently killed off, or prevented, many wonderful styles from being brewed.

 

Wow, I didn't want to start off another discussion about the RHG, but there you are. I just meant to compare many (clueless) consumers who believe in the 7-minute-pour-rule to other, or possibly the same, consumers who believe in the Reinheitsgebot as a guarantee for quality.
In reply to @Stahlsturm 's question: I don't think the RHG as such is an urban myth, but most of its reputation and meaning have been built up in the last 50-60 or so years. It's being mystified, e.g. this piece of news just from today: the Deutscher Brauer-Bund wants to have the RHG in the UNESCO-list of world cultural heritage. Just in time for the 500th anniversary in two years.

 

I shared a lot of those same sentiments...until I tried to brew authentic German styles without utilizing the tenets of German brewers. FWIW, many of those tenets are outlined here, in Steve Holle's "German Brewing Tips" presentation at the 2008 NHC (secondary source materials, but also based on first-hand experience and conversations with German brewers): http://www.ahaconference.org/conference/past-presentations/2008-presentations/

EDIT: as you will see in the presentation, there is a big focus on the role of SO2, and it is said that "forced carbonation scrubs SO2." Just one of many interesting points in the presentation. well, I find them interesting at least.

 

Bavarian beer tastes like Bavarian beer because of the limitations of the RHG. I don't think you can make a viable copy or clone or whatever without adhering to the RHG. Which is herrburgess point as I understand it.

 

My point and my personal experience. It also seems to be the opinion of any number of brewers I have discussed the matter with. Still, as we see frequently on BA, it is often better to be opinionated than informed.

 

Not at all my point lol, but I applaud you on your stab...
my point was that there are myriad beers made w merely hops, water, yeast and barley, and surely brewers agree with that, but I do not think the RHG was a particularly positive thing or that you can so easily connect one to the other.

And of course the dominance of certain styles, especially in Bavaria, is due to the RHG...

 

I saw that in the Bild today. I'm all for it!

 

That's why I said the RHG is an integral part of BAVARIAN BREWING. I agree it has no place elsewhere.

 

They are the Brauerbund, it's their job to mystify

 

So you don't think that being forced to do more with less can lead to positive consequences? Interesting.