Is the Helles style making a craft comeback?

Remember when Sixpoint Alpenflo was supposed to be the Helles we all needed then it quickly disappeared?

They do an amazing job with their lagers. I'm kinda glad they get overlooked because of the Milkshakes because these beers are pretty easy to get consistently (when you're in the area).

 

I have enjoyed the Classic and have a couple 15 packs during the lock down.

 

I think many of the American versions try, but fail, to escape the final product tasting like some sort of lighter pale lager. Not to fault them, these styles have such a delicate flavor profile and it takes near perfection to really nail it down. Once the market really demands it, I’m sure motivation will come too. Right now I think at least over here it’s still pale ale/ipa driven.

 

I've heard this argument for a long time (even from Spaten when they first stopped decoction -- they said beer drinkers would never know the difference) and I just can't agree. I've only tasted a few beers brewed with modified malts that yield the same flavor as a decoction mash.* Maybe fresh beer from the source is better and pasteurizing for export hurts, but even HB Maibock (one of the few still decocted) has that rich malty character I've always liked.

Maybe it's because I cut my teeth on German beer at the source back when decoction was king, but I like that rich barley sweetness (though far from pastry sweetness) in my German styles. That is not to say that I don't enjoy most German imports -- Spaten and HB still taste good to me, I just miss the richness I used to savor.

I may have asked this in the past (@hopfenunmaltz ), but does anyone know if Ayinger decocts their Pils? When I first had that -- crazy fresh -- it carried that melanoidin character I like so much.

 

The imperial derivative is a workhorse. I brewed my clone Sunday and the yeast threw a giant foamy top layer a la 1318 in my speidel...

 

L17?

 

If it is as good as the Fest, you should be excited.

 

I don’t get the sulfer, at least not in an egg way, but often the stone/ mineral water flavor.

 

Yes

 

So instead of educating them, they went the other way?

 

Oh, I definitely am.

I have pretty much loved them all equally, except for the first Autumn (an amazing rustic rye amber Marzen) which I'd put at #1. The others, including that last Festbier, are all tied for #2. Which still puts them all at "buy multiple packs on the spot" level for me .

 

Where abouts in Germany did you live? I lived In Zweibrucken, Heidelberg and Frankfurt back in the 80s.

 

This article seems to indicate that they most likely do not.

http://allaboutbeer.com/decoction-mashing/

 

I’ve started to come around a bit on Post Shift. But I’ve always been partial to Sunny Ridge over Post Shift. That being said I do find Sunny Ridge inconsistent from year to year. But ranging from good to great, rather than bad to great. I find it coincides with the clarity of the beer, which is also inconsistent.

Hey, I like eggs!

 

Didn't live there, just traveled there a lot in my semi-younger days. Mostly Bavaria, but I got to Berlin, Frankfurt (am Main), and the Black Forest too -- along with Austria and Switzerland.

 

I'll give it a read later!

 

I guess it is. The bruery ruekeller helles just showed up on our shelves. Not cheap at 3.50/pint but if its very good, well worth it I suppose