Rest of Deutschland Bier bought and drunk

"Uhh.. if I may add, we also get tons of Belgian beer at reasonable prices so.. uhh."

 

I Found Zunft locally today -- never seen it imported (exported) before. A damn fine Kölsch, even if it was bottled and shipped over on a boat!

 

Er, serious question - "Zunft" or "Kunst"?

EDIT: oops, found it! Zunft! Thrown off by crazy Geman lettering...

 

You should see it on the bottle!

 

FYI -- very familiar with that word as... Ich bin ein Graphiker!

 

"Kunst" would also be a very odd/pretentious name for a beer. Unless you're Lady Gaga, maybe.

 

Bitburger Pils. Stumbled upon a surprisingly fresh batch (bottled in early January), so I had to grab one. Fresh nose, little bit of sulfur, some lightly bracing aromatic hops and pils malt. Palate is similar with a surprising twang of bitterness/almost slight sourness. Nice pils malt finish. I think I still prefer the grainy-ness of the Krombacher I had recently, but not a bad pils, and one I could see reaching for, I suppose, to scratch the itch.

 

I had a Paulaner Pils on tap last night (sorry, no pictures). It has been quite some time since I had a Paulaner Pils. I enjoyed drinking it. I am confident it was fresh (I didn't note any age related flavors). It was süffig.

Cheers!

 

Well...
http://www.thebrewersart.com/#!/page_home

 

I was more specifically referring to calling a product (i.e. the beer) "Kunst".

Also, my Pax Bräu package arrived. Since I decided to drive up North again on short notice (tomorrow) I'll take a bottle of the Märzen and Black Gold with me and will report back on those.

 

I thought it was interesting to see that on Warsteiner's website they now list hops along with hop extract for their regular pilsner in the ingredients list, over the span of the last year or so (how far back it goes I don't know) they only listed hop extract on the label and the website, whilst they listed hops and hop extract for their Herb variant. So obviously they've gone back to using some hop pellets along with the extract for their regular pilsner. An interesting development I thought.

 

Is the Warsteiner Herb worth drinking?
And which ****** decided to switch to green bottles for their "hoppiest" Beer?

 

Whoa, what's happened here? Two months since the last posting in this thread? I had to use the search function to find it!

Anyway, I did a short trip to the Rhön two weeks ago and no trip is complete without visiting a good Getränkemarkt nearby. So before starting our hiking tour in the Hohe Rhön, I visited a good Getränkemarkt in Fulda on Saturday morning and got me a selection of mostly beers from the Rhön. Most of them were okay or good, but nothing really outstanding.

The only one that really struck me was the Landpremium by Rhönbrauerei Dittmar from Kaltennordheim, the Thuringian part of the Rhön, in the southwestern corner of the country. The bottle only stated something like "Pilsner Brauart" and it also had 4.9 % ABV, but once in the glass it appeared far more amber- or copper-colored than a usual Pils. It tasted very good, full malty body, distinctive (though somewhat sharp) hops. For a time I couldn't really make up my mind what style this really was. Then, towards the end of the glass, I realized that this was nothing else but a Czech/Bohemian Pilsner. It qualified in all relevant categories. Does anyone else know of a German brewery attempting a Bohemian style Pilsner?

 

I used to hang out in this area a lot - oddly enough. Dittmar is not known for making decent beer among the locals (aka Schädelbräu or "headache beer"), I had it occasionally and have to agree with your assessment that the darker color gave it unusual amounts of melanoiden than in a typical pilsner, or even a Bohemian style. If you were to ask me, this beer is an amber lager.

 

Firstly, I'd say the style "czech pilsner" is nonsense and does not exist in the czech republic.
Butthere are quite a few brews in eastern germany that pay tribute to bohemia or the czech republic,or are at least not totally pale..
For instance:
Einsiedler Landbier, Echt Einsiedler Böhmisch, Ehringsdorfer Ritterbräu,and I think there are many more...
There are even some weaker pale lagers brewed,with around 4% abv., which for me was always one of the best parts of czech beer culture-tasty,weak beer.

East german lagers are underrated.

 

Chis Lohring, the owner of Notch Brewing here in Mass traveled to the Czech Republic to learn how to brew their styles. He does many styles from there that you never see anywhere else in the US (well, that's I've seen/heard of). All of his beer is 4.5% abv or less, and their flagship, Notch Session Pils, is a Czech Pils sitting at 4%. Sells very well in Massachusetts.

 

Can we please stop calling czech pale lagers "czech pils"?......Even pazdroj is not referred to as a "Pils" as a style in its homeland. It's a světlý ležák. It is a plzeňské pivo, yes, but this term also refers to all beers brewed in plzen, pale,dark,strong,weak..
Go to a pub in the czech republic which has several pale lagers on draught(which are many these days...) and try ordering a Pils.

Anyway,nice to hear that weak lagers also get love elsewhere. In germany, they are way too uncommon..
There are a few very good franconian brews around 4,5% though.

 

Not really, it just tastes like normal Warsteiner, it's a tiny bit more bitter but that's about it.

 

That might be true, but using this term helps distinguish it from the German Pilsner.

 

In my opinion, it makes it more confusing. Look at a typical pale lager line up from a czech brewery- 10,12 and maybe 14 degree plato for instance. Breweries who do both a 10 and 12 degree are very common Are these all just "czech pils"? Are the former two "czech pils" and the latter "czech export"?Is the 12 degree a "czech pils",and the 10 a "czech light lager"?
The czech people have a very logical, usefull way of classifying their beers, why can't we respect that?