German craft beer

I don't particularly remember a lot of Craft Beer on their menu (in 2013), just that the overall feeling of the place was somewhat American. They actually have a bar that people sit at! It was one of the few places I ran across that had one. But I don't go to Germany to visit American-like bars. (But I think we've already had that discussion here).

 

Now THAT is truly an interesting and insightful article (not the same ol' "German beer boring; 'Craft' beer good" drivel). Thanks for posting.

 

I rather like Abseits quite a bit.... and have never seen an American brew there... Some Bamberg stuff, lots from the surrounding towns, some Backbone Splitter and Amarsi IPA, a few Weyermann offerings, plus a few Belgians... and the bar/cafe itself seems more like a hipster-type place than an American bar.... just my 2 pfennigs... Plus, hanging with the owner Gerhard is a great time. I'll bring him something from here; he'll break out something from his Keller (like a 5-year old Aventinus Eisbock!)

Prosit!!

 

Jerry, thanks for that link!!

I learned something new: “Hamburg is steadily approaching equal footing with Berlin quantitatively, and in qualitative terms may even have already nosed ahead.”

I saw a post from a German BA who mentioned that craft beer was popular in Hamburg; this was the first article that I read which discussed this matter.

Based upon what Peter Eichhorn wrote, it sounds like 2015 will be exciting times for the German craft beer movement.

Cheers!

 

I don't know, I really don't get the hype. It just tastes overly sweet, and almost like I'm drinking apple juice. Really not a fan.

EDIT: That isn't meant to imply there's something wrong with liking it, just presenting another point of view that might illustrate where somebody who would dismiss it as not their cup of tea is coming from.

 

Are you talking about the Helles or the Edelstoff. Also, is this from the wooden keg or from the bottle?

 

I think the comparison lies in contrasting what's thought of as "industrial beer," whether here in the U.S., or there in Germany. The subjects of the definitions are far from synonymous and Augustiner (or HB, Spaten, Paulaner, H-P, Lowenbrau) is head and shoulders better than Bud, Miller, or Coors.

 

The Helles, from the bottle. And yes, everything's better from the keg, from the source. Even Coors, I'm sure!

Perhaps the head, I dunno about the shoulders.

 

Wow.

 

Meh
Munichs "Big 6" make plenty of good stuff.

even if you dont care for Helles or Hefeweizen,you still get great Bock and other stuff

 

I'll give it a shot although my experiences with "Craft" beer from local breweries (one with Plank, one with Spital...) were iffy at best. I say, bring it on, let's see (well, taste) what you've got but be prepared for a rection that is not clouded by sycophantic trendmongering. Anyone else coming ?

 

Augustiner Helles is a subtle beer. Which many don't get, which also makes me kind of sad because to me it represents a lot which is beautifull about simple bavarian brews.From bayerischer Anstich it is one of the wonders of the beer world. And Augustiner Dunkles is also a very pretty sign to behold. Just don't expect c-hops or in your face aromas, but subdued smoothness.
I personally can't stand that those simple pleasures are belittled in favor of what is considered "craft". I think both have their place.
And as much as I like Cafe Abseits, the inclusion of it instead of a traditional Bamberg establishment saddens me as well. It is nice that it is there, but it is also nice that you can go to Mahrs or Fässla and down the simple, fresh home beers....
The dichotomy crap normal beer vs good craft beer which may work in a US context simply does not apply to a german, esp. franconian context. And don't forget that franconian brewers were among the first to make IPAs and Stouts in germany before the craft beer boom, so for me it goes more hand in hand than against on another.

 

Agree with 100% of what you said. I am not surprised by much of anything I read on BA, but to hear Augustiner compared to apple juice -- or from the keg to Coors -- I have to say I'm astounded.

 

I want the apple juice that tastes like Augustiner Helles!!! That would be amazing

 

Trust me, I do know.

Well said.

 

I feel this is often the problem when Americans come over to Germany. They are expecting in your face hops, or super sugary stouts, or stouts with fucking bacon in them. Their tastebuds have been so overwhelmed, that they either do not appreciate the simple beauty, craftsmanship and deliciousness in a well made lager or they simply think it tastes like any other mass produced lager.
I really wish more understood the skill it takes in making a flavorful, balanced 4-5% lager, vs dry hopping something to hell. Don't get me wrong, I love a good ipa sometimes, but I would never give up my pilsners, weizens and bocks!

 

Hell, it's happening over here too -- look how many people think Anchor's California Lager is just another macro beer -- and it's so much more. I'm sure that this perception is half the reason we're seeing the rise of "hoppy lagers." If it doesn't scream in your face, it won't sell.

Now we throw Stone into the mix...

 

Look for it next time you drink one - I'm not the only one who has commented on this before. Obviously saying like "apple juice" was an exaggeration - but there's a sweet tartness that's there. Note the first review here (sorry, don't know how to link to a single review):

http://www.beeradvocate.com/beer/profile/820/2560/?ba=mdagnew

In fact if you look through reviews you'll see several references to fruit and apples, mostly from people who find this to be a good beer. So the flavors are definitely there, whether you acknowledge them or not. And there's nothing wrong with that if it's your thing, enjoy! Some people simply don't like light lagers, that's okay too!

 

Of course it takes a lot of skill - just like any light lager, even Bud. Do you really believe there's more skill involved in brewing an Augustiner Hell than a Budweiser? What part of the process requires more skill?

 

For starters, the malting of the grain (they have their own maltings); the decoction mashing; the open fermentation; the cultivation, maintenance, and harvesting of their house yeast (especially under pressure); the cooperage and care of the wooden barrels from which they serve the beer; the process of natural carbonation; etc.; etc.

Searching the first 200 ratings, I found 2 that mentioned apple.