Bayernbiere Bought and Drunk

Kölsch is very delicate in flavor and aroma characteristics, you may have tainted your palate to it by having the HB first -- even though both styles are pretty subtle. I know it's a dirty, thankless job, but you'll just have to go back and have the Kölsch on a clean palate.

 

I dunno, that Stange seems to have a "cheater" foot on it -- made just for U.S. usage?

 

If it's the same Reissdorf Kolsch glass I have, it's also much larger than an authentic stang. I'm guessing they thought the small glasses wouldn't fly in the US. I figured that's why the in his post. See http://www.truebeer.com/Reissdorf-Kolsch-German-Beer-Glass_p_23.html

 

@breadwinner , many of the characteristics of a Kolsch beer is defined by the Kolsch Konvention (http://de.wikipedia.org/wiki/Kölsch-Konvention)

For example, a Kolsch must have characteristics of:

· A Vollbier (A completely fermented Vollbier usually has between 3 and 5.3% alcohol by volume)

· Top fermented

· Bright

· blank, so filtered and clear

· Slim, so highly fermented, dry, little full bodied or malty

· Strongly hopped

· Can only be produced in Koln

While there is language of “strongly hopped” all of the German brewed Kolsch beers that I have had were moderately hopped to my palate. When I homebrew my Kolsch beer I target 25 IBUs.

Since a Kolsch is fermented with an ale yeast strain there will be some subtle ale yeast derived flavors (i.e., esters) that are present (and absent from lager beers). I use a Wyeast Kolsch strain (2565) and this yeast strain imparts a subtle and pleasant (to my palate) white wine type flavor.

I personally would encourage you to seek out other Kolsch beers to try. I have read many BAs post that Kolsch beers do not suit their tastes; frequently the “B” word is used by folks like them.

I personally really enjoy drinking Kolsch beers and I am anxiously awaiting my batch of homebrewed Kolsch to complete its conditioning phase.

Cheers!

 

Probably right on that count. A shame, too.

Nah, he was just playing along on the "proper glassware give-and-take." Thus, my own

 

I was always a fan of HB's Original even in bottles, although I was living in Germany at the time, so no green bottles and relatively fresh.

 

After finally trying the Schlenkerla Fastenbier and discussing its characteristics in great length, I'm drinking a "plain ol'" Schlenkerla Märzen this afternoon.

I would have said that the Fastenbier had more smoky character, but I can't back that up now. The Märzen is probably just as smoky, but maybe a touch less phenolic.

It's also a bit "spritzier" than the Fastenbier, probably due to some secondary fermentation in the unfiltered Fastenbier, adding a little secondary carbonation -- the dense head really reflecting that, something the Märzen didn't share.

 

From the B. United International website:

“Aecht Schlenkerla Rauchbier Maerzen is unpasteurized and made entirely from smoked malt.”

“Different from the Original Schlenkerla Smokebeer, the Schlenkerla Lentbeer is made from a mixture of 'light' (e.g. non-smoked) malt and Schlenkerla Smoked Malt.”

To my palate the Fastenbier is indeed not as smoky as the Maerzen per the difference in the grain bill.

What I appreciate about the Fastenbier is the complexity of flavors: both varying malt induced flavors but also the more prominent hop flavors as well. In other words Fastenbier has more complexity.

Cheers!

 

Sounds like you just have a timorous palate.

 

Rouchbier von Bamberg

Nikon D7100


... and my wife's new MINI von Oxford (but ordered thru BMW HQ in Munich - ergo the Bayern connection)

iPhone 5

 

^^ Love your Frau's sport yellow Mini! (My favourite colour for other things)

Your D7100 seems to have some effect (in PP)?

My 9 year old D70s* is still working fine. Even if I got the latest D7200 my laptop would probably struggle with the massive file size... my laptop is 5 years old!

(* some food and beer pics made with my D70s)

 

The Mini is cool, but love the Bier pic more! Lovely effect.... which Bier is this?

Prosit!!

 

Rittmayer. Look forward to hearing @-N8's impressions...if he's willing to share.

 

You photos are amazing!

I'm such an amateur.. lol

 

Well... what first stuck me was this was somewhat of a mild rouchbier. Much, much less of the "in your palette" smoke/bacony than the offerings I've had from Schlenkerla. This would be a great beer to be introduced to the style.

Definitely something one could spend several hours drinking on a sunny spring day in a biergarten...

( just realized this one is from (close to) Bamberg )

I'd agree with the majority here:
http://www.beeradvocate.com/beer/profile/12677/33137/

 

They certainly have a great Bierkeller at the Kreuzberg in which to enjoy a few. If/when you make it to the Bamberg area, you should definitely swing by. If you can make it during the Annafest in Forchheim, even better.

 

Bamberg is on our spring/summer weekend getaway list this year. Maybe we will make it sometime our trip to Ireland at the end of May.

I tried to the the Frau to take her new ride up to Miltenberg (Faust) today, but she was busy doing prep for a big party at our place next Saturday. -sigh-

 

My buddy back in Albuquerque, NM sent me a pic of this beer he had yesterday - I dont thing I've seen anything labeled Schwartz Weisse before.. is it similar to a dopplebock?

 

Have not tried it but I think I have one by Hofbräu München on my shelf. Apparently it's a 'dark Weissbier'.

(Thanks for your kind words about photos)

 

For clarity; der Frau tells me her new MINI is Volcanic Orange - her old on was Liquid Yellow and she wished that color was still available but it wasn't. Here is the last we saw of her as she sat inside of BMW shop in Ghent, Belgium at the end of Nov... a very sad trip for my wife as this was only the first unfortunate event that happened on that trip.