Bayernbiere Bought and Drunk

Same thought I had drinking Hofbräu Maibock over the weekend.

 

Most German imports I buy are either seasonals or are freshness dated (like Paulaner and H-P).
Been burned too many times to leave it up to chance.
Then again, I'll take draft over either. That 1516 felt like Germany to me. Not that it tasted like a particular beer, but it just had an essence and a freshness that you don't get any other way.

 

Had the bottled 1516 the other day. Wasnt particularly impressed, unfortunately. I wouldnt say it reminded me of what I typically associate with the "style" as it exists in Franconia. Maybe slightly reminiscent of bottled Griessbrau? But to be fair, bottled Kellerbier is rarely the same -- or as good as -- draft Kellerbier.

 

Exactly why I'm hoping you'll be able to compare. I didn't see the 1516 on tap anywhere in my area (it was difficult enough to find bottles), so I have to wonder if it isn't a different experience -- as HerrB also alludes.

 

My pictures comparing the bottles (with and without the dregs) and the draft are in the Weihenstephan 1516 thread. From memory (I haven't looked back at them recently) there was maybe a slight difference in appearance and taste between the bottle (without the dregs, or at least simply poured normally without purposeful agitation), but who knows, I didn't have them side by side in the same sitting. In my post at the time, I said I may have liked the bottle even better.

But I wouldn't go out of my way to make a bold statement that the draft was appreciably better. I did have a Mahr's Ungespundet on draft this past weekend, and that was fantastic. I've had it before, but some reason it never really resonated with me in the past, this half liter did. I wouldn't say it was any better or worse than the 1516 on draft though, but it's different. The Mahr's was quite cloudy, and the 1516 draft was only faintly hazy. Correct me if I'm wrong, but the Mahr's is truly unfiltered with no centrifugation like the 1516. They're different beers in many ways (how they were brewed, recipe...etc.). I only mentioned the Mahr's because I know how much it is adored around here, and it's also a "Kellerbier" (I realize this term doesn't necessarily refer to a specific style per se if I have this correct).

 

That is indeed the case. The 1516 beer is a Pale Kellerbier and Mahr's Ungespundet is an Amber Kellerbier; differing grain bills.

FWIW I have had Mahr's Ungespundet on regular draft, bottled and on cask. For my palate the preferred version is via cask but I must emphasize that this is a personal choice based upon my individual palate. I have also very much enjoyed drinking Mahr's Ungespundet on regular draft and from the bottle as well; just not quite as much.

In summary Mahr's Ungespundet whether it is on regular draft, bottled or cask: its all good!!

Cheers!

 

Anyone know if the 1516 is pasteurized?

 

Isn't just about every bottled beer imported from Germany Pasteurized? Or at least flash-Pasteurized?

Think of the usual shelf life of German bottles -- one year.

 

Fairly standard procedure for most larger German brewers;

Kegs are flash pasteurized.
Bottles and cans tunnel pasteurized.

 

Finally get the chance to try the 1516. Right off the bat I'm struck by how dry this beer is, by looking at the specs for the beer I was thinking that they were going for a more attenuated beer with a lighter mouthfeel, and so far that is what I'm getting. As someone who enjoys pilsners, and dry pilsners especially, this is right up my alley, but I can see how someone expecting a more fullbodied, softer beer would feel let down. The carbonation also seemed very prickly at first, but after drinking on it for a while the carbonation calms down. I'm thinking about the roasted malt which is said to be used for the beer and wondering if this could perhaps also help explain the drying impression. The hop flavor and aroma is mild and light, but it's a pleasant addition and there's also a nice albeit light dry bready note, particularly in the exhale, I find which is nice. The bitterness also seems very nicely balanced in the beer.

The flavor profile of this beer is not for everyone, that much is clear, but I think it's a tasty, decidedly dry German pale lager beer.

 

No luck with bottles yesterday, but I only looked at one store.
The easiest comparison to the draft 1516 would be Mahr's U. It had a similar "nutty" character that I get in a few beers, but not many.
Will probably check around at the larger stores later in the week.

 

From the description/picture in @breadwinner's beer, and from my own personal experience, this beer strikes me as more amber/orange than pale. I imagine to some, pale beers can also be amber/orange in color? (I'm thinking of some IPAs perhaps) @Crusader, your beer is the palest I've seen, and probably the most clear/golden.

 

I agree Ahhh U

I'm with Herrburgess on 1516. Somewhere here in Columbia had it on draft. I was disappointed but glad that so many of you liked it.

Herrburgess - any updates on opening night?

 

Patrik, do you have any additional specific details on the grain bill for this beer?

I know specifically which hops were used but I have heretofore not found out the details with respect to the grain bill.

Cheers!

Jack

 

A good point you make about the malt profile, which is dry, lightly bready, even perhaps a bit nutty, as @Domingo noted, and perhaps that's why I enjoyed it. To be honest, though I enjoy a good Helles, they sometimes can come off a bit sweet to me (I suppose growing up on dry, bitter American West Coast IPAs influences me here). I appreciated that the sweetness was tamped down in 1516.

 

Sounds like you'd enjoy Weihenstephan's Pilsner...have you had it?

 

Just once, as it's sadly not distributed to my state. In general, I do tend to prefer pils > helles, though, because of the sweetness of the latter.

 

I wouldn't pay much attention to the color in the picture, my camera and photography skills are both substandard. That first pour was pretty much clear, the sediment (what little there was) had dropped to the bottom of the bottle. I didn't make an effort to swirl the last part so it never got to be cloudy, at most it had a slight haze. I have more bottles which will be assessed more in depth come the weekend .

No specifics on the malt used but I think they are using a roasted malt for the beer, and I'm leaning towards it being a caramel malt based on this description:

Das dunkle Gerstenmalz verleiht dem Bier sein leuchtend-bernsteinfarbenes Aussehen und sorgt gleichzeitig mit seinen Röstaromen für eine angenehme Karamellnote und einen vollmundigen Körper.

"The dark barley malt lends the beer its glowing amber look and at the same time its roasted aromas provide for a pleasant caramel note and a full body."

In other news I thought this interview with Ludwig Narziss made for a good read so I figured I'd post it here.

 

Thanks for the article - definitely an interesting read...and luckily Google Translate has come a long way

 

Good to know, Stan H. had posted that article earlier in the week and I was trying to set aside time for my own crude translating.