Courtesy Andreas Krennmair
The main difference of Augsburger beer lies in the process of how it was made: instead of following the typical Bavarian decoction mash, historic sources describe a unique method that was only practiced in this form in Augsburg.
In addition to the different approach to mashing, the beer was also treated differently when filled into casks: as in other parts of Bavaria, the wooden casks in Augsburg were pitched. But while in other regions the pitch was allowed to cool down, in Augsburg the beer was filled into the casks when the pitch is still burning hot. This was said to give the beer of Augsburg its peculiar flavor that distinguished it from the rest of Bavaria.
This recipe is featured in the September/October 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.
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