Separate names with a comma.
1959 will just be the date when the cask beer was called London Pride. The bottled version was called that earlier. I've seen 1950's labels with...
Dropping was another method of cleansing - removing excess yeast from fermenting beer.
No, they just wanted to make their beers all malt.
I wouldn't associate the tern table beer with an English. French or Belgian, perhaps.
I said "more than 100 years". I was being deliberately vague, mind. Not having enough arsing in me to look the dates up properly. Full-time job +...
Interesting. Not had that one, myself. I love Klosterbäu's Maibock, which is pretty pale. Spent a couple of Maibock Festivals in Amsterdam...
It was dead well before my time, old as I am. With the drop in beer strength in WW I, lots of standard beer had dropped down to Table Beer levels....
The first Oktoberfest Märzens definitely were amber in colour.
Sorry, late in the evening, reading impaired.
Lager, Export, Märzen and Bock just refer to strength and have done for more than 100 years.
I wasn't really sure what I had to contribute to this debate. Most of the points I'd make had been made by others.
Table Beer was a tax category...
True, but it drastically reduces bias.
Yes. By the brewers who make and the German brewers association.
Im goping to repeat this for the ten drillionth time: Märzen just refers to strength. They come in every imaginable colour. The Munich breweries...
All of them. Unless you taste blind, it's impossible to be unbiased.
The one served at the Oktoberfest? not had it so I don't know.
Based on what I've seen in archived brewing records, I'd be amazed if the current recipe was the same as that from the 1970's.
That's not necessarily true. There are plenty of pale yellow Märzens - Oktoberfest beers, for example.
A Maibock has to be at least 16º Plato, Märzen is 13.5-14º Plato.
They still serve Märzen at the festival. Just a pale Märzen rather than an amber one.