Jever - The German Pilsener

Me too, I was looking at Ranbot first, not Rex...

Yeah -- I'm not sure what gives there, I think Jever would mark their bottles the same, but maybe Canada allows longer shelf life? Or maybe Rex needs to double-check his label.

 

Ok, so the reason I couldn't remember the day is because there isn't one. I confirmed the case is dated Best By 07/2016. I took a picture and tried to upload it, but it seems like the forums don't like the photo link.

 

Randy, I was thinking that Jever just listed the month.

I suppose we need to hear back from @AugustusRex about the Jever he has with a best by date of Sept. 2016.

Would you mind sharing with me which retailer had this fresh Jever?

Cheers!

Jack

 

Jeff,

“A unique taste which is down to the water drawn from the original well used over 100 years ago. Pure and soft the water makes the beer unique while hops create a slight bitter taste.”

Homebrew – Jever Pilsner

Maybe the brewing water used to brew Jever is different from the city’s municipal water? Well water vs. surface water?

Cheers!

 

They can always add gypsum too.

 

Yup, that was one thought and why I previously posted: "I wonder if the Jever brewery (Friesisches Brauhaus zu Jever) treats their brewing water to up the sulfate content."

Do you know of any information sources which discuss how breweries treat their brewing water?

Cheers!

 

I can't help you with information sources, but water treatment for production purposes is very old science, and I doubt it's specific to just beer production. These days most large-scale production operations of a food or drink with water as an ingredient (which is a lot products!) will likely have some degree of water treatment. Not that I'm an expert on these things... it's just a hunch.

 

That'd be my guess.

 

Jeff, I suppose it is possible to have extremely soft water but still have elevated sulfate levels?

Cheers!

 

SO4 has either Ca or Mg as the Cations.

For Jever Brunwater has it at 45 Ca and 9 Mg, 75 SO4.

You don't get a dry lingering finish without sulfate.

As to how breweries treat their water, the add acid, treat with lime, or boil to drop alkalinity. I have been in many where you see the bags of gypsum, CaCl2, salt and Epsom Salt laying around. Those are to add Ca, Mg and flavor ions.

It depends on the source water. Stone has a RO filter, adds back tap water, and had bags of Gypsum and CaCl2 stacked up.

 

Jever is a fantastic beer, but I think that this question should be asked about all the great imports. And the answer, if you look deep enough, is that imports just aren't as 'cool' as they were 10+ years ago in the minds of those who are predisposed to cast their opinions. Jever isn't allocated, overpriced, overhopped, or made by arrogant hipsters who act like they invented brewing- what's to like about it?

 

By my reckoning Jever Brunwater is 149 ppm of CaCO3; which is hard water IMO.

It seems to me that Jever treats their exceptionally soft well water if the Jever Brunwater water profile is correct.

Cheers!

 

@Ranbot, putting aside the dryness issue and only thinking of what I would classify as a North German Pils, I'd suggest that you give Sly Fox Pikeland Pils a shot. My buddy's family comes from near the Denmark border and he likens that beer to the ones from over there.

I think that the new Dinkel Acker has lost some character, but would still be worth trying; it's still probably better than the ones suggested in that article.

 

I run into Pikeland Pils from time to time, it's good... but I'm sorry you can't put aside the dryness.

I bought a <3 month old case of Dinkle-Acker CD-Pils cans last year when they re-started distributing to the US...Again, a good pils and some dryness, but it doesn't have near the hop bite of Jever. Dinkle-Acker could give Pilsner Urquell a run for it's money though.

In my humble opinion of course...

 

Shameless crosspost from WBAYDN:



Isn't it pretty?

 

Fair enough, finding a Pils with the dryness and hop bite might be tough, though. The last time I had Bitburger I thought it was nicely dry and bitter, but didn't have the aromatic qualities of my favorite Pilsners. That one might also be worth a shot. Either that, or just consider Jever your beer - you could definitely land on a lot worse.

 

Nice glass!

 

Randy, I am a BIG fan of Pikeland Pils on draft at the Sly Fox Brewpub. A very tasty Northern German style Pilsner. But... Jever is indeed much more dry beer than Pikeland Pils.

I am starting this think that Jever is the 'it' Pilsner for you. And I truly get that!!

Cheers!

 

Via Goodwill. And it appeared to be totally new.