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Author Topic: In Germany, Discussion With a German Brewer  (Read 4815 times)

narvin

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Re: In Germany, Discussion With a German Brewer
« Reply #15 on: September 08, 2016, 04:52:13 pm »
So, did you think the beer had a "Traditional German Flavor"?

Offline beersk

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Re: In Germany, Discussion With a German Brewer
« Reply #16 on: September 08, 2016, 08:05:35 pm »
I assume there were bags of SMB laying around...;)
Brutal... I can see this is going to be a sore spot for both sides for a long time. Being on the fence as I am, all I can say is it can't hurt to try it.

But, Chris, on the topic of "traditional German flavor", when I was in Baltimore, I had Steigl helles and another German helles on tap at Max's Taphouse, and neither beer had the lingering fresh grain flavor ("it") that I was expecting.
« Last Edit: September 08, 2016, 08:08:35 pm by beersk »
Jesse

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Re: In Germany, Discussion With a German Brewer
« Reply #17 on: September 08, 2016, 11:32:11 pm »
So, did you think the beer had a "Traditional German Flavor"?

The brewery is Bräuerie Eck. They have won several Euro Star awards and a WBC Bronze for the Dunkel, which is the beer they are known for, an unfiltered example.

I also enjoyed a new beer he is making, a Saphir Heller Bock, which was really süffig.
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Offline homoeccentricus

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Re: In Germany, Discussion With a German Brewer
« Reply #18 on: September 09, 2016, 08:08:26 am »
süffig.

Please don't use words I have to look up. It makes me feel insecure.
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narvin

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Re: In Germany, Discussion With a German Brewer
« Reply #19 on: September 09, 2016, 08:30:21 am »
I assume there were bags of SMB laying around...;)
Brutal... I can see this is going to be a sore spot for both sides for a long time. Being on the fence as I am, all I can say is it can't hurt to try it.

But, Chris, on the topic of "traditional German flavor", when I was in Baltimore, I had Steigl helles and another German helles on tap at Max's Taphouse, and neither beer had the lingering fresh grain flavor ("it") that I was expecting.

I've had that experience with some of the German beers they get on tap.  I wonder about freshness.  On the other hand, some are amazing.

Their German fest is coming up in 2 weeks. I'll let you know which ones have it :-)

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Re: In Germany, Discussion With a German Brewer
« Reply #20 on: September 09, 2016, 08:45:18 am »
I assume there were bags of SMB laying around...;)
Brutal... I can see this is going to be a sore spot for both sides for a long time. Being on the fence as I am, all I can say is it can't hurt to try it.

But, Chris, on the topic of "traditional German flavor", when I was in Baltimore, I had Steigl helles and another German helles on tap at Max's Taphouse, and neither beer had the lingering fresh grain flavor ("it") that I was expecting.

I've had that experience with some of the German beers they get on tap.  I wonder about freshness.  On the other hand, some are amazing.

Their German fest is coming up in 2 weeks. I'll let you know which ones have it :-)
Man, I wish I could go to that! I'm going to one in Omaha at a place called Beertopia, ie the Beer Corner. Should be a good time. Volunteer for a 3 hour shift and I get in for free, plus free beer! No problem!

Frank, I had to look up süffig also. Light and sweet!
Jesse

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Re: In Germany, Discussion With a German Brewer
« Reply #21 on: September 09, 2016, 01:52:19 pm »
This more in line with what I was told.

Makes you want to drink more.
Quaffable. tasty.
Jeff Rankert
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Offline hopfenundmalz

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Re: In Germany, Discussion With a German Brewer
« Reply #22 on: September 09, 2016, 02:05:23 pm »
Toured Schönram today, a region brewery with a lot of modern technology. Will write that up in another thread.
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Offline Joe Sr.

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Re: In Germany, Discussion With a German Brewer
« Reply #23 on: September 09, 2016, 04:08:31 pm »
This more in line with what I was told.

Makes you want to drink more.
Quaffable. tasty.

So it's German for "crushable?"
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Re: In Germany, Discussion With a German Brewer
« Reply #24 on: September 09, 2016, 05:27:30 pm »
Toured Schönram today, a region brewery with a lot of modern technology. Will write that up in another thread.

Copper kettles?

Offline hopfenundmalz

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Re: In Germany, Discussion With a German Brewer
« Reply #25 on: September 09, 2016, 11:05:11 pm »
This more in line with what I was told.

Makes you want to drink more.
Quaffable. tasty.

So it's German for "crushable?"
Yes, but more along the lines that it makes you want another.
Jeff Rankert
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Offline hopfenundmalz

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Re: In Germany, Discussion With a German Brewer
« Reply #26 on: September 09, 2016, 11:07:20 pm »
Toured Schönram today, a region brewery with a lot of modern technology. Will write that up in another thread.

Copper kettles?
No, the brewing equipment was very modern. They still used open fermentation, so that was traditional.
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Re: In Germany, Discussion With a German Brewer
« Reply #27 on: September 10, 2016, 10:06:39 am »
This more in line with what I was told.

Makes you want to drink more.
Quaffable. tasty.

So it's German for "crushable?"
Yes, but more along the lines that it makes you want another.

"more-ish"
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Re: In Germany, Discussion With a German Brewer
« Reply #28 on: September 10, 2016, 10:42:06 am »
Awesome, thanks for sharing. Intrigued about the "filling from the bottom" thoughts as this is something I have considered.
I have been at Bells when they were mashing in from the the GEA Huppmann Mill Star mill, that is wet milled, and the slurry is pumped in from the bottom. The boil kettle is also filled from the bottom.

We fill the kettle from the bottom. I can't wait for us to start wet milling. I don't think it is very important for homebrewers but the faster lautering speeds and the reduction in grain dust is huge. I have the ability to fill from the bottom but I would have to relocate my flow meter which could be challenging. Something to think about when I have the next system built though!

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Re: In Germany, Discussion With a German Brewer
« Reply #29 on: September 10, 2016, 01:08:16 pm »
Awesome, thanks for sharing. Intrigued about the "filling from the bottom" thoughts as this is something I have considered.
I have been at Bells when they were mashing in from the the GEA Huppmann Mill Star mill, that is wet milled, and the slurry is pumped in from the bottom. The boil kettle is also filled from the bottom.

We fill the kettle from the bottom. I can't wait for us to start wet milling. I don't think it is very important for homebrewers but the faster lautering speeds and the reduction in grain dust is huge. I have the ability to fill from the bottom but I would have to relocate my flow meter which could be challenging. Something to think about when I have the next system built though!
I think you could get advice from Bell's, Sierra Nevada, Firestone Wlaker and so one if you asked.
Jeff Rankert
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