Bayernbiere Bought and Drunk

It needs to be an annual thing so I might be able to attend. 2014 is probably not doable.

I'll suggest a get together at Urban Chestnut in St. Louis.

 

My neighbor and I drank the Faust Doppelbock I picked up in Chicago last week.



Since I had this beer 7 weeks ago in Miltenberg, all this did was demonstrate to me what the trip from the brewery to my table does to a beer. The age and effects of travel were very apparent.

 

It tasted old. Dried fruits, sherry like flavors. Who knows what temps it was subjected to on the way here? I can't tell you exactly what it tasted like fresh, but this wasn't it.

 

Jerry, it was a BIG bummer to read: “The age and effects of travel were very apparent.” And “It tasted old. …sherry like flavors.” Yup. sherry like flavors are a sure sign of age/oxidation. I used to think that the only beer style you did not need to be concerned about wrt imported German beers was Doppelbock beers but I am now rethinking that ‘strategy’.

Yup, I am bummed out!

To leave this post on a high note, I went to a German bar in Philly last night and I had draft Celebrator and Aventinus. Both of those beers were beers of beauty! Tasty and fresh.

While there is no guarantee that draft beer will fresh and non-abused I think that draft imported beer has a higher probability of not being an abused beer (I think).

Cheers!

 

I also have no idea how long the beer has been on the shelf. It could have arrived here in good condition and then sat for a long time.

I agree on the draft. A local bar had Hofbrauhaus Dunkel on tap. It was pretty good, but I don't think it was selling well and I suspect later beers were still being served from the same keg and were deteriorating.

 

Okay, I haven't been overwhelmed yet by the Camba Bavaria beers I tried. What I have in my glass now is really disappointing though. It's their German IPA. The strong taste of hops is really disturbing in this case. According to their website, it is a German IPA because the only hops used is Herkules.
Now, I was homebrewing for the first time a few weeks ago. When I first opened the little box with the hops-pellets I was surprised at how disgusting this pure hops actually smells. I had never smelled this before. And smelling and tasting hops in beer is just something totally different. Anyway, I found the smell disgusting, but knew it wouldn't turn out that way in the finished beer, because I had never had experienced a smell or taste like that.
And now this Camba Bavaria German IPA. It's exactly this smell and even taste of raw, unboiled hops-pellets. Probably because they dry-hopped with a huge portion of Herkules. It just spoils all the other tastes that might be in there for me.
Maybe it is better to use the appropriate ingredients for each style. Are there American Pilsners with typical C-hops?

 

“Are there American Pilsners with typical C-hops?” Full Sail Brewing is making a Cascade Pilsner for their 26th anniversary. According to a blogger this beer is a tasty beer; you can read more below.

It may be that you are not a fan of Herkules hops? This is a relatively new hop; I have not homebrewed with it yet. Not all hops are for everybody. As a point of example I really dislike Nelson Sauvin hops if they are used heavily; some others truly love Nelson Sauvin and can’t get enough of them.

Prost!


Full Sail “26″ Cascade Pilsner

September 19, 2013 · by Christopher Barnes · in Beer Reviews, Hops, Oregon, Pils/Pilsner, Seasonal. ·

Full Sail 26 Cascade Pilsner

Full Sail Brewing ”26″ Cascade Pilsner is the brewery’s newest creation and will be used as their year-long 26th Anniversary beer. Brewmaster Jamie Emerson and crew have been steadily putting out some really good lagers in the last few years, but I think this is hands down one of the best. Don’t get me wrong, I’m loving the Black Bock, Bohemian Pils and some of the others, but this one is outstanding. I first tried this beer on Full Sail’s annual Hop Field Tour. If you’d like to view my pictorial essay, you can view it here.

The “26″ was the crowd favorite, and they quickly drank through the 1/2 bbl of beer (15.5 gallons). Full Sail describes this as a Northwest-style Pilsner. It’s higher in alcohol than a traditional Pils and has a heck of a lot more hops as well. Additionally, the hops are traditional Northwest hops. Full Sail will be releasing a “Fresh Hop” version of this beer this fall (I’m excited to try it, for sure).

Appearance: Bright gold, white head, good retention.

Aroma: Citrus, touches of grapefruit, light pine notes, “fresh” aroma.

Taste: Light, malty dryness, spicy hop finish, Crisp with a super pleasant and refreshing hop kick on the end.

Overall Impression: What a tasty beer! Despite it’s hoppy character, everything is nicely balanced. You don’t lose the malt backbone through the hops. The hops, while boldly northwest at 60 IBU, are still delicately enough applied that this beer still has “Pilsner” character. This beer is bright, crisp, refreshing, and above all, super enjoyable. I suggest you grab some and keep it around. It will be in my fridge as a regular. This beer will be available for another 12 months. Also, thank you for not calling this an India Pale Lager!

Availability: Limited year-long release. Look for it where Full Sail’s “Brewer’s Reserve” beers are sold

 

If anyone can grab a couple of those bottles and send them to an address I have in the US, I'd happily replace them with well cared for bottles of our doppelbock during my next visit back home. I'd like to bring a few samples back to Germany for analysis. Sorry to hear about the bad experience, our doppelbock is a great beer if it is well taken care of. I drink it regularly this time of year.

 

I've tried several times to brew an American, hop-forward style beer with pilsner malt and have had no success. Try brewing this beer again with some sort of pale ale malt and see what happens. My bet is that it'll be much better.

 

Hey @boddhitree ! Just wanted to let you know that you inspired me to also brew a Nutella stout. A bit different than your recipe but Nutella-centric nonetheless. Will let you know how it goes.

Prost!

 

Spezialitätenbrauerei Einhorn

 

I'll just post this link to Brewtoad. Easier than formatting for BA.

 

Last night my wife and I split an Erdinger Schneeweiße.



Erdinger's description of this beer is:

In December 1997 Erdinger Weissbräu decided to liven up the cold winter months with a new wheat beer specialty. This first beer specially brewed for the winter season was christened Erdinger Schneeweiße.

Slightly darker and stronger than classic Erdinger Weissbier "with fine yeast", our new "Schneeweiße" wheat beer is a welcome change during the cold winter months - the perfect time for a little indulgence!

Erdinger Schneeweiße uses the first malts from the summer harvest. It's not until mid October that the wheat beer specialty develops its amber color and spicy flavor - a result of its long maturing period. "Schneeweiße" goes particularly well with hearty food - something not uncommon during the Christmas season!

The seasonal beer is available from November to February.

Makes winter taste simply better!
​

I picked this up in Chicago two weeks ago.

The beer is more amber colored than most Hefeweizens. It's also more bitter than most. The banana and clove flavors are more subdued than you normally get in a Hefeweizen. Since I'm not a fan of those flavors in beer that works for me. In many respects, this beer reminds me of the Klosterbrau Hefe-Braun we had in Bamberg in October.

 

Tony, while the attenuation ability of a yeast will effect mouthfeel, just as important is the mash temperature. Since you like a beer with a full mouthfeel a mash temperature of 158-160°F would be appropriate for you.

What temperature did you mash your IPA?

Cheers!

P.S. I am homebrewing a Tmavý Ležák as I am typing this message.

 

From my Bamberg beer box and just finished it: the great Keesmann Herren Pils. I've never had it before, but read so much about it on here. And, you're all right. It's just a perfect Pils. It's rare to experience a predominantly rather hoppy Pils, yet there is a perfect balance to the smooth malts. As much as I like some northern hops-Pils, but achieving this balance is what a good Pils is about, and obviously there don't seem to be many breweries which can accomplish that. Keesmann is one of them.
I would have added my picture, but Flickr is behaving a bit strange at the moment.

 

“ …predominantly rather hoppy Pils, yet there is a perfect balance to the smooth malts.”

“...achieving this balance is what a good Pils is about…”

I agree!

I really enjoy the balance that Troegs Sunshine Pils and Rothaus Tannenzäpfle achieve.

From my prior post (link below): “Substantial pilsner malt present, substantial hop presence from the generous use of Noble hops.” A perfect balance.

http://beeradvocate.com/community/t...-and-american-pils.100623/page-2#post-1488005

Cheers!