Münster Alt

I can remember trying the Pinkus Munster Alt back in the late '80s (a Merchant duVin import here in the U.S.) and thinking that sourness was a sign of something wrong.

We had a great MdV rep in our area at the time, but I don't remember him schooling us on the beer like he did others. Maybe selective learning on my part.

 

You're such a slacker Ron.

It's funny to see Altbier used to describe a "new" beer. I always assumed the Düsseldorf Altbier was given that name because it was top-fermented... and the Münstersches Altbier's name was a reference to older production methods and its sourness... but perhaps it was just a reference to being top-fermented. Was lager production that popular in that region at that time (to account for the Altbier name)? I've seen it said that Adambier was also called Altbier at one point - and that seems to share some (but not all) production elements and character with Münstersches Altbier. Thoughts?

 

Or maybe it was a case of selective schooling on his end due to differences in the interest for/acceptance of sourish beer at that time. (Even though there's no logic to that statement combined with actually having that import.)

 

Ron, in your extensive travels have you ever found a Münster Alt that was brewed outside of the city of Münster? For example, have you ever seen a craft brewery brewed Münster Alt? And if so, was it brewed to style?

Cheers!

 

Are we talking aboot:

https://www.beeradvocate.com/beer/profile/31/80/

 

Do the bottles that you can buy have bottled on dates on them? In a recent post a BA stated that the bottle he purchased here (US) had no bottling date on it.

Cheers!

 

I had it over 13 years ago but man it was good. It's one of the beers that I liked to swish in my mouth to get the full effect of what it's all aboot.

 

Yeah - but that's why I was curious about the part in your post when you stated that the Münster Altbier was a "new rival." To clarify what I was asking - If it was called an Altbier when it was first introduced, then I would think that that name was probably a reference to a traditional character trait or production method. Based on the context of that time - Would you guess that it had that name mainly because it was top-fermented or mainly because it was sour? Or was the term "Altbier" only applied to it at a later date once it was an established and "old" style?

 

Well, the guy was really pushing the MdV Lambics at the time, so who knows?

 

Lindemans, BTW, couldn't recall the brand they imported.

 

Does the sourness of Münster Alt involve lactobacillus, or is there another process that will cause lactic buildup in the brew or layering?

This is far from Münster, but the other day I had some Stiegl Goldbräu from Salzburg, an old favorite beer I use to drink regularly, and I detected a sour tang to it I somehow don’t quite remember. Not sure if the beer was old, from a dirty tap, or if my taste buds are suddenly detecting something new — I know some descriptions note Stiegl to be slightly sour. As a fairly traditional lager, I wouldn’t expect sourness, unless they have a special quirk in their brewing process. What’s going on here?

 

Have you had this beer? Did it taste like a Munster Altbier?

From the one review it sounds like this beer was darker than what a Munster Altbier should be. The reviewer stated: "Copper / orange".

Cheers!

 

I had some Stiegl Gold on-tap last year and I detected a lot of DMS in that beer. Perhaps that was what you picked up on as well? I see how it could be perceived as a kind of sour tang character. Oddly, I kind of liked it and thought it suited the beer just fine.