Bayernbiere Bought and Drunk

That tent had the biggest Schweinshaxe I've seen yet! I thought they were whole chickens on the rotisserie at first.

Also, the 1/2 meter Feuerwurst was sooo tasty.......

 

Ha! Was just looking closer at that pic and was convinced those were rotisserie chickens. Dang!

p.s. Ever had Schaeufela (Schweineschulter)? If not, make sure to try some when you get to Bamberg. Schlenkerla really upgraded their kitchen recently, and they make an excellent one. Of course, I always end up with the Bamberger Zwiebel (below), but either way you can't go wrong.

 

Here's a date - October 9th, 2014. It's when Schlenkerla's Urbock first becomes available. Worth the wait!

Otherwise, take @herrburgess up on his offer, he will not steer you wrong.

 

Thanks for the date! Earlier this year, I convinced the lady from the Getränkemarkt that they will order a case of it for me. I just have to know when it's out, go there and ask her to order!

 

Yeah, no worries. If that connect should get fouled up you can always order direct from Schlenkerla for a few pennies more. They deliver to your doorstep.

 

Those are amazing pictures. You have a great talent @-N8 !

 

Thx much, those are all iPhone snapshots.

 

I am going to have to try one of these when I'm in Bamberg in June.

 

Yes, I just saw that. And I mixed up the Urbock with the Eiche Doppelbock. That is the one I was looking for! They have the other styles by Schlenkerla regularly on stock in that Getränkemarkt, just not the Eiche. On Schlenkerla's website it is announced for Nov. 30.

 

I had a nice little ritual worked out, order 20 of the Urbocks when they went on sale, and when they were gone it was time to order a 20er of the Eiche. Pretty much set from October thru December.

 

My local Getränkemarkt was running these on special - Fall is upon us here in Southern Germany - we never really had a summer though.

 

I’m getting settled in nicely here in Munich and decided to do a blind tasting of the Munich O-Fest beers last night. These were all bottled beers purchased in Munich. I didn’t try to judge them against what I thought the traditional style called for, I gave points to the beers that I wanted to drink more of. Here are the results, from worst to best:

#6 Hacker-Pschorr. Darkest of the bunch. Slight fruity ester. Lacked some CO2, which didn’t help a lingering, subpar maltyness.

#5 Hofbrau. Light gold. Lacking aroma except for a bit of fruit, but less than H-P. Slightly harsh malt flavor but cleans up quickly.

#4 Paulaner. Light gold. Easily the most unique of the bunch. I got a nice, light smoke aroma and flavor. I”d bet an Euro that they put a small amount of smoked malt in this beer. Pleasant, lingering sweetness. This beer got hit on drinkability, but would be my favorite on a cold fall evening.

#3 Lowenbrau. Light gold. Nice, clean, typical lager aroma. Standard pils malt flavor that I would anticipate in a well brewed export beer.

#2 Ausustiner. Helles color. Tastes like Augustiner yeast profile, but with a hint of fruit at the end. Dry, but not super dry. I get a bit of very faint roast sweetness at the end. (upon discussion with some friends, I changed my description to honey instead of roast)

#1 Spaten. Helles color. Augustiner yeast profile (was wrong on that). Very cleanly fermented with a perfect touch of pils malt sweetness on the nose. Perfect balance between pilsner malt and noble hop flavor. I’m getting a big dose of floral German hops, but it remains extremely drinkable.

 

Very interesting, Matt. One question: when you describe the HB as having a "slightly harsh malt flavor," do you mean it tasted husky/grainy, or something else. I am specifically wondering if HB's characteristic "spritzy" carbonation in the finish may have contributed to what you were picking up on. Prost!

 

Yeah, extactly. It was that tannin/husk type of harshness. With that being said, all of these beers were drinkable. I was really looking for something to hit them on. After your first couple of gulps from your masskrug, you wouldn't taste the harshness.

 

I know this is a bit out of left field, but I am always amazed at just how far off the American pronunciation of "Lowenbrau" actually is.

 

Wondering about the smoked malt perception in the Paulaner. Are you thinking it had a beechwood-smoked flavor, as would come from using Weyermann malt? I'd be extremely surprised if that were the case (i.e. I'll bet you the Euro ).

 

Yeah, Weyermann's beechwood smoked malt is exactly what I was picking up (that's the only smoked malt I've worked with). Just a hint, maybe as little as 1% of the grist. I know it sounds crazy, but that's what I got from it. Has anyone else had this year's Paulaner O-Fest beer? Maybe I'll have to head over to the Paulaner tent on Saturday to reconfirm....

 

It's a tough job....

 

It's all phonetics -- hell, we don't even have a München in our vocabulary.

 

The pronunciation of "Lowenbrau" is probably pretty close. "Löwenbräu" is a different matter.