Not too long ago, the Antwerpse Brouw Compagnie revived an old style called Seef or Seefbier:
http://belgianbeerspecialist.blogspot.com/2012/11/seefbier-and-old-antwerp-style-is-reborn.html
http://thepintpundits.wordpress.com/2013/03/13/seef-bier-antwerpse-brouw-compagnie/
Evidently, it's just starting to be exported to the US, but I haven't seen it locally.
Anyone have the wildest guess as to a recipe? The articles mention that recipes were mostly lost in WWII, and they don't say much more than it is lightly hopped and has barley, wheat, oats and buckwheat.
It's gotten not terribly enthusiastic reviews at ratebeer and beeradvocate, but I tend to take those with a grain of salt, especially when it comes to imports; I think the following quote gives a hint why it might not appeal to those raters:
The brewer is quoted as saying: "Seefbeer is completely against
all current
beer trends in Belgium: everybody is now making extra hopped,
high ABV beers, or other more 'experienced' beers such as sour
brews. Seefbeer is the complete opposite: instead of an complex
or extreme 'sipping' beer, it is a very mild, soft and balanced brew,
with a subtle taste and similar aromas. The bitterness is even lower
that a standard Belgian lager, at 17 ibu."
Anyway, if anyone has the vaguest idea about how to put something like this together, please share your thoughts. I'm guessing it's got a decent percentage of wheat and only a little oats, but as far as the buckwheat I'm stumped and my knowledge of Belgian yeasts is very limited, so I couldn't begin to guess what might be good candidates.
http://belgianbeerspecialist.blogspot.com/2012/11/seefbier-and-old-antwerp-style-is-reborn.html
http://thepintpundits.wordpress.com/2013/03/13/seef-bier-antwerpse-brouw-compagnie/
Evidently, it's just starting to be exported to the US, but I haven't seen it locally.
Anyone have the wildest guess as to a recipe? The articles mention that recipes were mostly lost in WWII, and they don't say much more than it is lightly hopped and has barley, wheat, oats and buckwheat.
It's gotten not terribly enthusiastic reviews at ratebeer and beeradvocate, but I tend to take those with a grain of salt, especially when it comes to imports; I think the following quote gives a hint why it might not appeal to those raters:
The brewer is quoted as saying: "Seefbeer is completely against
all current
beer trends in Belgium: everybody is now making extra hopped,
high ABV beers, or other more 'experienced' beers such as sour
brews. Seefbeer is the complete opposite: instead of an complex
or extreme 'sipping' beer, it is a very mild, soft and balanced brew,
with a subtle taste and similar aromas. The bitterness is even lower
that a standard Belgian lager, at 17 ibu."
Anyway, if anyone has the vaguest idea about how to put something like this together, please share your thoughts. I'm guessing it's got a decent percentage of wheat and only a little oats, but as far as the buckwheat I'm stumped and my knowledge of Belgian yeasts is very limited, so I couldn't begin to guess what might be good candidates.