Yes, Saphir is from GR and supposedly sort of 'nobly' with a slight citrus note(Tangerine specifically). That malt is not like typ Aromatic, it's more like in-between Vienna and Munich (it's ~5L) and is a base malt. Should be ready around Christmas.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
I like the German Hersbrucker a little better, for late additions anyway, than the German Hallertau that I got (both) from Puterbaugh. I just got more aroma from them. But this was just going from 1# bags of each (whole leaf)...I have no idea if the Hallertau were older than the Hersbrucker.
In a 'noble-hopped' brew I almost always mix in a little bit of Magnum for bittering, in addition to some noble hop for bittering so I can't really say how much different they are there (I didn't notice any).
Huh?
Mine come from Germany and are Hallertau Hersbrucker...
Hersbrucker hops sprung up from the Hersbruck region of Germany. Because of the area it was grown in, it became its own variety of hops.
Quote:
...this hop variety was selected to replace the Hallertauer when that noble variety was ravaged by a nasty fungi called verticillium and did so in the 1970s and 1980s until there were more disease-resistant Hallertauer varieties (Hallertauer Gold and Hallertauer Tradition) developed. That’s why you may see Hersbrucker hops sometimes labeled as Hallertauer Hersbrucker. This hop is the traditional Hersbrucker variety grown in the Hallertau area of Germany…which is probably tastes different than when it’s grown in Herbruck. Apparently it’s grown in Spalt, Germany too.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
I've been to the Hallertau region between Ingolstadt and Munich, the Spalt region SW of Nurnberg, the Tettnanger region down near Lindau/Bodensee (Lake Constance) in Germany, as well as Budweis and Plzn in the Czech Republic.
I've been to the Hallertau region between Ingolstadt and Munich, the Spalt region SW of Nurnberg, the Tettnanger region down near Lindau/Bodensee (Lake Constance) in Germany, as well as Budweis and Plzn in the Czech Republic.
You suck. Sounds like a fun trip (or two).
I've been to Munich and south of it but that's it, before I brewed beer.
But it does bring up a good point and I wasn't clear in my previous posts, the stuff I have is just labeled Hersbrucker (GR), not Hallertau Hersbrucker. It's the 3% AA stuff Puterbaugh (Hops Direct) sells. They no longer have the Hallertau (GR) I was comparing it to.
So, sorry for not being clear MH and thanks for helping to clear it up HB99.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
I've been to Munich and south of it but that's it, before I brewed beer.
So, sorry for not being clear MH and thanks for helping to clear it up HB99.
Actually, I lived in Germany for 9 years...4 years in Augsburg (40 milees west of Munich) and worked in Bamberg for 5 years (lived in Altendorf), 26 miles north of Nurnberg.
I've used this one twice, both in variations of a wheat dopplebock. Frankly, I wasn't impressed using it for that purpose. The small amounts called for in the recipe didn't do the job of balancing a very sweet, malty beer, despite the IBUs seeming about right. In the future I'll either about double the amount called for by the recipe or choose a substitute.
In fairness, though, the aroma off the wort right after addition was pretty good -- I would give this one a try for a lighter beer like a pilsner.
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