Author Topic: Saxony, not Bavaria  (Read 713 times)

S. cerevisiae

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Saxony, not Bavaria
« on: March 27, 2015, 02:34:57 PM »
I discovered something last night that blew me away.  The parent strain for most modern lager yeast strains was not obtained from a Bavarian brewery.  It was obtained from the Brauerei Frohberg in Grimma, Saxony (from what I understand, Saxony is famous for Schwarzbier).  Now, seeing that W-34/70 is considered to be the prototypical Frohberg strain, can we assume that Weihenstephan strain number 34 is Brauerei Frohberg's strain?

Many thanks go out to the people behind Google Translate because the text from which I gleaned this information is written in German.

Original Text:

“Die Hefe Frohberg stammt aus der Brauerei Frohberg in Grimma in Sachsen und ist eine Unterhefe. Die Hefe Saaz, welche in der Betriebshefe einer Saazer Brauerei als Nebenrasse enthalten war und daraus rein gezüchtet wurde, zeigt ebenfalls alle morphologischen Merkmale (einschließlich der Sporenbildung) der Brauerei kulturhefe.  Sie gibt jedoch, im Betriebe verwendet, keine normale Gärung und kann daher eigentlich nicht zu den Kulturhefen gerechnet werden.”

Translated Text:

"The yeast Frohberg comes from the brewery Frohberg in Grimma in Saxony and is a bottom yeast. The yeast Saaz, which was included in the Betriebshefe Saaz a brewery by-race and was bred pure fact also shows all the morphological features (including spores) of the brewery culture yeast. They are, however, used in companies, not a normal fermentation and therefore can not really be classed as culture yeasts. "

I understood hefe (yeast), unterhefe (bottom yeast, a.k.a. lager yeast), and brauerei.   I believe that the word that Google translate did not handle, Betriebshefe, roughly means "factory yeast" or "production yeast."  Are there any German speakers on the forum that can improve the translatation?

« Last Edit: March 27, 2015, 03:11:19 PM by S. cerevisiae »

Offline Wort-H.O.G.

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Saxony, not Bavaria
« Reply #1 on: March 27, 2015, 04:11:56 PM »
I asked my friend and basically factory or working yeast. Can be both top or bottom fermenting, depending on the context.


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S. cerevisiae

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Re: Saxony, not Bavaria
« Reply #2 on: March 27, 2015, 06:19:51 PM »
The strains (now lager yeast families) referenced in the paragraph are definitely referred to as "unterhefe" (bottom yeast) in most non-English publications.  Carlsberg Bottom Yeast No. 1 (the first pure lager yeast culture) is called Carlsberg Unterhefe 1 in German publications.   Miller's strain is alleged to descend from Carlsberg Bottom Yeast No. 1.  I believe that Wyeast 2042 is Miller's strain. 

Offline Phil_M

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Re: Saxony, not Bavaria
« Reply #3 on: March 27, 2015, 06:34:53 PM »
Not sure if it helps figure out the word, but "trieb" on it's own can be translated as "drive." I've encountered that when poking around some German car articles.
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Offline hopfenundmalz

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Re: Saxony, not Bavaria
« Reply #4 on: March 27, 2015, 07:10:30 PM »
Not sure if it helps figure out the word, but "trieb" on it's own can be translated as "drive." I've encountered that when poking around some German car articles.
"To drive" is Fahre. Something like a mechanical drive would be more like trieb. Getrieb=transmission for example.

Edit betriebs = operation.
« Last Edit: March 27, 2015, 07:12:30 PM by hopfenundmalz »
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Offline Phil_M

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Re: Saxony, not Bavaria
« Reply #5 on: March 28, 2015, 07:15:55 AM »
Ah, ok. Getrieb was the word I was thinking of.
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Offline GenCruiser

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Re: Saxony, not Bavaria
« Reply #6 on: September 18, 2016, 06:19:38 PM »
Hi S.cerevisiae,

Where did you find the text you are quoting from (see below)?  I can see it in a few books on Google Books, but sadly only in snippet view.   :(

Could you send me a copy of the article?  I have a very special interest - I've only recently found out the Robert Frohberg, Owner of the Grimma Brewery was my gt-gt-grandfather.  His handiwork is giving joy to millions of people every day - amazing.  I'm trying to find out as much as I can about the brewery and his work.

If others have info on this as well - I would appreciate a note!

BTW - I'm a native German speaker, although now living in Australia...

Cheers,

Matt

Original Text:

“Die Hefe Frohberg stammt aus der Brauerei Frohberg in Grimma in Sachsen und ist eine Unterhefe. Die Hefe Saaz, welche in der Betriebshefe einer Saazer Brauerei als Nebenrasse enthalten war und daraus rein gezüchtet wurde, zeigt ebenfalls alle morphologischen Merkmale (einschließlich der Sporenbildung) der Brauerei kulturhefe.  Sie gibt jedoch, im Betriebe verwendet, keine normale Gärung und kann daher eigentlich nicht zu den Kulturhefen gerechnet werden.”