Bayernbiere Bought and Drunk

Yep - we hiked over to Hafelekarspitze this morning.

 

And yet, we have this wonderful malt house in Bamberg. I'm sure the brewer has a formal education and is obviously steeped in tradition. I'm equally sure you've had the beers there.

 

You mean Dominik Maldoner? Did he actually study the full term at TU-Muenchen/Weihenstephan? Very young guy (26 or 27 years old, right?)...all I have ever read is that he's a Biersommelier.

EDIT: Also, for as much as a Weyermann fanboy as I can be at times, I have been fairly (to very) disappointed in most of their "experimental" malts. Not what they are advertized to be...at least when it comes to producing "traditional" Franconian styles.

 

Maybe? I don't know, never met him. But if they have a 26 year old guy running their brewhouse? I don't even know what to think at this point.

 

Well, unfortunately, I think the beers might speak for themselves at this point....

 

I'm in no way saying he is a bad brewer or he doesn't know what he is doing, just to be clear. He may be an exceptional brewer brewing the styles he knows (and was taught) how to brew. In fact, I would be shocked if that was not the case.

But they are *very* focused on the US market. In fact, it's probably what kept them from closing the doors, and what a shame that would have been. But they are trying to brew styles they have no idea how to make. God bless him for trying.

I wish they would do beers that highlight their malts. A Pils with their pils malt, etc. I like to believe (probably wishful thinking, of course) that I can taste a focused malt and imagine it in a beer a want to make. But I get the dreaded "more different malts are better" and i can't make heads nor tails of it. Specialty Malt Soup is my name for it.

I guess my point is that you can't expect brewers to know how to make every beer. It's a process, and unfortunately, it's only gained with experience. I wouldn't even dream of doing things that I did 20 years ago. Well, I guess i would. But i'd fix them this time around

 

Not saying he's a bad brewer either. But even in styles where they should know what the exemplars are like (Bamberg Rauchbier for one), they seem to have trouble. I, too, would lay the blame at the specialty malts. Just TOO much of what for them (based on their success, especially in the U.S. market) must seem like a good thing.

To further illustrate, I made a Franconian Kellerbier using what I (based on their descriptions) thought would be an ideal malt: Bohemian floor-malted dark. I used my normal processes, hit all my numbers, and kept everything in check. The result: nothing like a Franconian Kellerbier...rather it tasted a lot like an American ale. After that particular experience, I stopped buying any of these new "specialty" or "heirloom" malts and have gone back to the tried-and-trusted combos of pilsner and Munich malts to get my recipes dialed back in.

It's an awesome setup they have there -- and the ingredients couldn't be any fresher or of generally higher quality -- but I think they are just trying too hard, really. Kinda crazy, I agree....

 

Yes to all that. Beer in my mind is very simple. Focus on the malt that you think should be the focus. Forget about all the people who talk about complexity. Get that from somewhere other than malt. (Yeast, for example in Belgian beers). Don't make specialty malt soup. You won't be happy.

It's a fine line. You add things because you want to bring out something. But keep the focus. Think about each and every ingredient and what it brings. Sometimes less is more.

I've been doing this for 20 years, and I still haven't figured it all out. That's the beauty of beer, especially today. New malts, new hops. It's been a fun ride, and I don't see it changing soon.

 

The longer I do this (and I've only been doing it for about 5 years, so I feel like I'm only just beginning to really scratch the surface), the more I am conviced that any true complexity that emerges from what is, in essence, a very simple drink, comes primarily from process(es). I know we hear a lot about how decoction -- or even step infusion -- mashing isn't necessary or doesn't make a difference. But it's a hell of a big coincidence to me that both my absolute favorite German, as well as my absolute favorite U.S.-made German-style brewers all use either decoction and/or step infusion mashing. And that's just one piece of the "puzzle." Got a LOT to still learn, but I can't wait to learn it...maybe even on a commercial level here soon

 

(...after I go back to Uni to get my formal education and training, that is... Or should I take the bold, fearless American route?)

 

So, I'm sitting in Italy (granted only about 10 meters in as you can see the the border marked with the Italian flag in the background) - but this beer deserves an Alpine photo dump, hey the river photo was taken outside Garmish at least!

 

I chatted with someone who works at Maisel's some nights ago. And he said one line that still echoes in my head: "Jaja, all das craftzeugs is ja ganz nett, aber wenn du gutes,bodenständiges Bier willst, musst du in die fränkische Schweiz."
Translates kinda to"Yeah, all this craftstuff is kinda neat, but when you want good, native beer, you have to go to the fränkische Schweiz."
I think those are very true words.

 

That from someone who produces "craft" beer, too.... Very interesting.

 

I am sure that the craft beer scene in Germany is still in it's infancy and consequently the beginning of the learning curve. Who knows how far it will go, but I suspect that things will get a lot better. Will it replace 1000 year traditions? Probably not, but brewers of all sizes will be quick to learn how to make beer that people actually are paying a fair price for. Which amazes me all the more at the piss poor reports of the Beck's beers. IMO they really blew their chance to offer something unique.

 

How would the Beck's "craft" beers compare to our big-beer crafts like the Blue Moon seasonals or the Michelob line-up? Some of those are a complete joke, but a few are actually quite good. What about Kostritzer?
In general, it feels like the big brewers are hesitant to jump into better beer with both feet. The Coors AC Golden division seems to be the only one really going for it, and they've intentionally priced themselves on the very high end of the market.

 

"One of the most famous drinkers of Köstritzer Schwarzbier was Johann Wolfgang von Goethe, who sustained himself on black beer from Köstritz when he was unable to eat during a period of illness."

Now seriously i didn´t know it is owned by Bitburger and casually i realized the hop extracts (which i don´t usually like) last time, both in the mouth and printed. But love Köstritzer for what it is and my ratings have been very high (still are).

 

I think @Domingo was referring to Köstritzer's Pale Ale (and were there other Crafty offerings?), and not their Schwarzbier. I've had Köstritzer's Kellerbier and thought it was OK, about the same as maybe Monschhof's.

 

I remember the Chocolate Bock as kind of awesome in its intent of crossing borders between Bayreuth and Dublin. It actually tasted like a Doppel and a Stout at the same time, which i found interesting and a rare success. Oily and thick but delicious, the bitterness was also nice but maybe not that well integrated as the Irish-British ones. Have one left which is great.

Then it wasn´t a good idea to open the Indian Ale at the end of another night. I couldn´t finish and have a bit vague memories of it being not only big, full bodied and boozy but overly hoppy and sweet for that moment. Hope it comes back to be fair though.

 

My fault for coming late to the conversation. I didn´t know about any Kostritzer Ale and only have the black one available, which i was obviously referring to. So it seems all are doing similar. The Maisel Bock was nice but at the same time i hope the trend follows its own path. Schneider Mein Grunes was much hoppier than expected the other day , and i am even susicious of the last batch of fresh Franziskaner for the same motive!

 

The Köstritzer Meisterwerke Line is ok. Still did not have their Red Lager,which does not really get good reviews, but their Pale Ale is WAY better than the futile Beck's attempt. The Witbier is nice,too.
The Maisel&Friends line in general is pretty good. They have a funny distinction though- big bottles with "noble, elegant" labels and personalized names(Stefans India Ale for instance) for the bigger beers , and small bottles ,normal names and modern, young labels for their "session ales". Even the recommend glasses are different- Teku-ish, wine like ones with long stems for the big beers and short stemmed snifters and pints for the session brews. That being sad, I like the session pale ale more than the bigger beers- comes pretty close to my idea of an APA.
I would never prefer it to a Büchenbacher Vollbier or Leupser Dunkel though...