Bayernbiere Bought and Drunk

Here in the US those 16oz cans are all the rage at the moment. Almost all of the talked about "Hazy IPA's" and "pastry stouts" come in those. Now just about anything in that format seems to fly off the shelf. Even Bit and Kostritzer are selling better. I could see Schlenkerla helles improving their US sales a ton just by moving to that format .

 

https://untappd.com/b/oettinger-brauerei-perlenbacher-vollbier-hell/2187697

Has anybody tried this beer? Brewed in Bavaria, 39 cents a can.

 

Sitting back to wait for the Oettinger hate...

 

My 2¢; try the beer in Germany before you make a firm judgement. Imported beer is a lottery, albeit one that's fun to play.

 

Honestly, when I am at Lidl, when there are no special beers on offer and I just want a quick beer-I sometimes grab a can of Perlenbacher Pils. It is not good by any means, but it is 100% flawless in its flavours and, in my opinion, above something like Krombacher or Warsteiner. And way,way better than oettinger Pils

Assuming Perlenbacher Vollbier Hell (which we don't get in germany) is identical to Oettinger Hell, I say go for it- all non-Pils Oettinger beers are at least average to me, some even slightly above like Kellerbier or Alt.

 

Peruse our quaint little forum/community a little more -- you're preaching to the choir!*

(*definition added because I'm not sure how American idioms translate to New Zealand)

 

Assuming Perlenbacher Vollbier Hell (which we don't get in germany) is identical to Oettinger Hell, I say go for it- all non-Pils Oettinger beers are at least average to me, some even slightly above like Kellerbier or Alt.[/QUOTE]

I don’t see how bad it could be, Oettinger’s terrible reputation (based on it being the beer you see drunks quaffing in the street) puts people off, but I’m willing to give it a try sometime.

 

Is Oettinger Pils average for you?

Cheers!

 

That actually came from @Lurchus, something went wrong when I tried to quote his post.

Personally, I’ve can’t see how this Perlenbacher/Oettinger Vollbier can be so bad.

 

Looks like your friend was right: sent over in containers and canned in Connecticut. It's a bit hard to read, but it shows on the back that it is canned over here--note the picture of the tank.

 

I really hope I see some of those Schlenkerla helles cans out my way. I absolutely adore that beer and have had trouble finding it fresh. I even had a bottle that was skunky in spite of the brown glass and slight smoke. Even if the cans showed up here 6 months old they'd likely still be good. I can see myself just buying a store's full stock.

 

I wonder if we will be able to figure this out. Are these cans dated?

Cheers!

 

Odd that the helles is only 4.3% ABV... most seem to be over the pilsner mark of 4.8% (Schankbier).

 

Great find! Thanks for sharing.

Yes, my friend mentioned that the plastic can holder had a sticker on top with a canned on date of sometime in December 2017.

 

A date is 'better' than no date but the challenge of stickers (vs. ink on the bottom of the cans) is that they can be removed by retailers when the beer gets 'older'. I suppose if I see a 4-pack and the sticker is not on the plastic can holder I 'know' the beer is old?

Also, I assume that sticker date is when the beer was canned vs. the production date of the beer (i.e., when the beer was loaded into the tanker)?

Cheers!

 

It's still 11.5% plato, so a tiny bit higher than the 11.3% or so of the typical 4.8% abv pilsner. In an historical context I would call this a more normal relationship between alcohol content and original gravity than is found in most of today's lager beers. Same goes for their Märzen at 13.5% plato and 5.1% abv. I've long wondered how they achieve that level of attenuation, are they using a particularly low attenuating yeast or does it come down to process (the use of decoction mashing?)? A bit of both? It is intriguing regardless.

Edit: As per a report of a brewery visit by a Swedish beer blogger they are using decoction mashing for all of their beers: a double decoction for the regular beers and a triple decoction for the stronger bock beers. It also says that they are using a "small, small amount of caramel malt" to adjust for color variations in the smoked malt.

 

Seems those cans should be showing up in my area next week. We aren't exactly a hotbed for German imports, so I'd assume most other areas in the US should see it soon, too. Will post if there is any sort of dating or marking system being used.

 

Also interesting to read that they don't serve the Helles at the tavern.

Hopefully some lands here in the Twin Cities too.