Just was made aware of this. Anyone ever tried an Erntebier (or tried making one)? Any ideas as to what the top fermenting yeast they refer to might be? Regardless, this sounds delicious IMO. Weyermann® Erntebier (Weyermann® Harvest Beer) Erntebier (literally "harvest beer") is a traditional, light-bodied, relatively low-alcohol country beer that used to be brewed seasonally on the farms during harvest time. Usually the farmers' children took the Erntebier to their elders in earthenware crocks (see below) at noon. Because it was light, Erntebier could be downed without guilt in substantial quantities while working in the hot fields. Several breweries still make a commercial Erntebier today that is mildly hopped, moderately effervescent and fairly light in body. Most Erntebiers are brewed to a pale color. Grain Bill: 5 % Weyermann® Acidulated Malt 10 % Weyermann® Carahell® 85 % Weyermann® Vienna Malt Specifications: 18 IBU, Hallertauer Perle 6.1 – 6.5 SRM (15 – 16 EBC) Color OG 1.036 – 1.040 OG (9 - 10°P) This brew is a mild, top-fermented quaffing beer, unfiltered and refreshing, with a well-balanced malty finish. Brewed entirely from Weyermann® malt made from barley out of the Weyermann® grain handling facility at Leesau, this Erntebier serves as a special liquid memory of the 2005 harvest. May the farmers around Leesau continue to reap, for many years to come, plentiful crops of dry and top-quality barley for our flavorful top-quality Weyermann® malts.
I've made something similar, and since I love Vienna as a base malt, made it as a SMaSH. OG 1.040, 25 IBU German hops, Wyeast 1007.
