Controversial Beer Opinions (Round Two)

The Schultheiss Berliner Weisse would be a good example, even though some folks might say it tastes too sour. The way the Berliner Weisse is recommended to be enjoyed is by adding just the amount of some sweetness (usually a syrup), just enough to break the sour spike, but not too much to avoid tasting like a lemonade. As far as I know (in our region here at least), the only Berliner Weisse we can get which follows that example is 1809 Prof. Fritz Briem Berliner Weisse - which is incidently not even brewed in Berlin but in Bavaria. The Prof.Briem Weisse, in my opinion, can even be enjoyed without the syrup. However, I mostly drink it with a little less than 2cl of raspberry syrup for each 16oz. bottle.

 

hahaahahaah... pretty good. Not a fan of Loral or Lotus either, frankly. Cheers und prost!

 

Shoulda paid more attention to that rear label...

"Do.... what now?"

 

SAP would be their entry here. It's not entirely clear, but it's built around Chinook and is nicely bitter. It's my favorite of theirs actually

 

Out of the tree house I have tried I agree with you on that sap has been my favorite as well.

 

Thanks for the heads-up. Sharp BA devotees keep correcting my foggy memory. My old roommate and I had a beer bottle/can collection that probably included the Berlinerweisse. I don't remember the rear label.

 

Good Evening!
- Tegernseer Hell is a dead boring beer.
- German beers (filled) suffer massively from filtration and flash pasteurization.
- Oats and wheats should be used sparingly (exceptions apply).
- The most common flavour element of craft beer is dry yeast.
- First pitch dry yeast is unbelievably inferior to liquid yeast.
- Dry yeast is the most contaminted product in breweries.
- Fermentation receives too little attention.
- The shift in beer flavours from ~2011 to ~2020 is result of an ontological shift.
- Essentialised style categories hide more than they reveal.
- Developing an idea of beer & drinking culture is the core to making good beers.
- Online sales will bring a huge change to future beer production.
- 'Beer nerds' & 'enthusiasts' are mostly conservative drinkers.
- While beer type & flavours available have grown hugely, (within style) beer diversity has declined.

 

Can you explain what you mean here?

 

Is the dry yeast product contaminated or does it get contaminated within the brewery?

Cheers!

 

Early on beer type terminology were loose descriptor of locally shared flavours and practises with lots of variety within. The rise of fast communication of both production and consumption knowledge lead to a shift in perception that favours commodification (ie. hops, equipment, processes ie ddh, 'water profiles', big producers as 'archetypes') and thereby create growing blind spots in variety. Ie. the similarity of some new generations Maerzen, Festbier and Svetly Lezak is baffling. Looking at the local cultures, there is more similarity between a single brewers different beers than than different brewers beer same type (ie. Maerzen).

Commercially available dry yeast is commonly 'contaminated' during the growing/dehydration, far from a 'pure culture'. The 2016 Left Hand/White Labs and Kveik commercialisation/strain reduction examples are just the top of the iceberg showing there lots of work to be done.

 

Love me some add-junk Stouts/IPAs/NEIPAs/Sours. Chocolate, marshmallow, bourbon, peppers, vanilla, nuts, cherries, etc are examples of add-junks, NOT adjuncts, no matter how many brewers mistakenly call them that. Drekker calls them Gimmicks, which is accurate too.

 

I’ve never seen that one before @bbtkd thats pretty clever haha...add-junks.

 

I spent two weeks of vacation on the Czech Republic in the fall of 2019. My personal experience is that the Světlé Ležák beers had a fair bit of differentiation. My favorite Světlé Ležák beers were:

• Bernard Světlé Ležák 12°
• Kamenice Světlé Ležák 12°
• Pilsner Urquell Nefiltrovaný (unfiltered)
• Únětický Světlé – both 10° and 12°

Each of those beers is notably different for my palate.

Fermentis publishes for their dry yeast (e.g., US-05):

“TYPICAL ANALYSIS:

% dry weight:94.0 –96.5

Viable cells at packaging:> 6 x 109/g

Total bacteria*:< 5 / ml

Acetic acid bacteria*:< 1 / ml

Lactobacillus*: < 1 / ml

Pediococcus*:< 1 / ml

Wild yeast non Saccharomyces*:< 1 / ml”

Given that breweries practice sanitation vs. sterilization it is highly likely that more contaminants are introduced within the brewing practice vs. dry yeast product.

As a 'reminder' White Labs produces liquid yeast (i.e., not a dry yeast situation here).

Cheers!

 

We even tried to make it a thing for a while there. But for some reason it never caught on .

Kudos to @bbtkd for continuing to fly the flag, and even coming up with it, iirc.

 

Sours are not beer!

 

Very much so, I was referring to the foreign interpretations popping up lately. Czechia is somewhat unique that it has a growing culture of both newly founded 'traditional Lager breweries' and craft beer breweries. Ie. Kamenice is light and near gratingly bitter and PU 11,5P end up at a rather modest 4,4%.

I'm not so much talking about bacteria/wild yeast bacteria contamination but strain variety. Which is usually taken care of by the first or second repitch.

 

When I posted that, it annoyed another BA so much that he posted on here telling others not to use that term. LMAO, he just gave it more visibility.

 

If your stouts need to be above 12% to sell and be flavorful, your stout game sucks.

I'm looking at you, Other Half.