historical german beer styles recreations

Good thread idea (if this hasn't been done before). Idk about the whole "should they do this? should they do that?" Personally, I've never even heard of that beer style and I'm always a bit skeptical when it comes to this is how it 'should' taste because if it's a reinterpretation of a historical style - how do we know what it's 'supposed' to taste like? (unless of course you have solid sources and have tried 'authentic' reinterpretations)

Generally I'd say it doesn't necessarily matter if it's not completely off balance, particularly if you like it. It may just become more of a semantic/naming issue. Also, are you referring to Kraft Bräu in Trier?

 

As I said, if there is solid data available and particularly if there are interpretations according to that data (so you actually have something to compare it to, that's fine). I do agree with your point on terminology if that's the case. Greene King's Hop Monster is another nice example, it does not really live up to what you'd expect as something marketed as a DIPA (which doesn't make it bad, though).

When have you tried this beer? I was just there this week getting a few bottles, I didn't know they had some new beers in the pub.

 

Huh, good to know. I need to stop by the brewpub again at some point soon, the last time I really had a beer there was last year in Oct. Haven't yet found too many people here with time/willing to drive up there for a beer. Yeah, I remember liking the Pale Ale.

Speaking of other historical recreations, I did have a sour Altbier by The Monarchy last year in summer which I've quite enjoyed. It was quite refreshing given that it was hot as balls outside. I'm not sure whether sour Altbiers are 'authentic', though.

 

Münster Alt is supposed to be sour.

Me and Sebastian Sauer are supposed to be brewing a Mumme this year. The one we're looking at has an FG of over 1200º.

 

I'd like someone to brew a Berliner Braunbier. No guessing involved - I've got a detailed recipe.

 

Just a hunch, but I'm sure there are a few breweries in/around Berlin who would be happy to oblige.

 

I'm pretty sure it was a Münster Alt. As I said, I definitely liked it, particularly in summer. I'm sorry, FG?
Also, does anyone have any sources on the "Mumme"? As I said, I've never actually heard of that beer style before.

I'd be inclined to agree with this with all the breweries that have come out of nowhere in Hamburg and Berlin in the recent past and particularly with an interest in reviving traditional local styles.

 

Final Gravity -- a measurement of the liquid after fermentation.

http://www.brewersfriend.com/abv-calculator/

 

I would hope so, too. But a recent look at the lineups for the Berlin Craft Beer Fest revealed very few breweries interested in doing such historic styles. Most were either U.S.-style hoppy offerings or the usual German brewpub suspects.

 

Is that guy Bogk still around?

 

Maybe Stone (@StoneGreg) will brew a Berliner Braunbier when the Stone –Berlin brewery opens up?

Cheers!

 

That would certainly be interesting. I'm still wondering as to how they will handle the distribution given the recent hammer that came down on Camba for their Milk Stout since it doesn't seem to be solely a labelling issue. Of course, when nobody notices no one cares but I kinda doubt that a brewery with a bit more of a profile will fly under the radar for long.

 

I would love to see that recipe too @patto1ro

 

Maybe not after they see the recipe.

 

Is it one of those low gravity beers with sweeteners in it?

 

Maybe.

Extreme beer in a totally different way.

 

Somewhat akin to Swedish svagdricka in other words: top fermented, low gravity (below 6% plato) and sweetened with saccharine or some other sweetener. I have to imagine though that that beer style, just as svagdricka did, developed from second running beers made from stronger worts without sweeteners (albeit with seriously poor degrees of attenuation).