MisterTipsy
Well-Known Member
It occurred to me I don't drink German beers often.
What else to they have worth drinking besides wheats and lagers?
What else to they have worth drinking besides wheats and lagers?
That's a good link, but I need short and easy answers in the form of German beer recommendations.
I don't need to fly to Belgium to drink a great Belgian beer. What's the deal with Germany?
Try a schwartzbeir, they're delicious.
In retrospect, it appears the Germans really screwed themselves with the Bavarian purity law of 1516.
If it's moderately sour, it's not right for the style. Berliner Weisse should be as sour as the sourest Lambiek.Berliner Weisse is a wheat, but you won't confuse it with a hefeweisen. Effervescent, refreshing, low ABV (most), very light, and moderately sour. This is a German style that is NOT a lager for sure.
There are no German Ales ???
I prefer ales. Wait...those are ales...doh!
If it's moderately sour, it's not right for the style. Berliner Weisse should be as sour as the sourest Lambiek.
Octoberfest beers are an exception.
So that being said, what are some good German bocks, dunkels and oktoberfests available in the US? I'll hit up Bevmo on my way home today.
I don't think the Germans screwed themselves with the Reinheitsgebot, they just figured out the only "correct" way to brew beer and stuck with it. When you perfect something, why change?
The ones brewed in Berlin were incredibly sour. For some reason modern versions form elsewhere sometimes only have token sourness. Historically, Berliner Weisses were some of the sourest beers ever brewed.My berliner wiesse never got really sour. I've made 2. I have a brewing friend who made one last year and we did side-by-side comparisons and they were almost the same (his was better, but not that much more sour). His won NHC gold this year (his picture was in Zymurgy this month!)
The 2 commercial ones I've had weren't that sour either. Odd.
Dampfbier is not fermented with a hefeweizen yeast. I've been to the brewery that's home to the style and specifically asked the brewer. It's just a normal top-fermenting yeast. The beer itself tastes like a lightly-hopped Alt.Dampfbier is barley malt with Hefeweizen yeast, its interesting and drinkable. You will have to make it yourself though
Mine was a bit nasty (like ham) when I bottled (must have been the clove flaver) but after a couple weeks conditioning, it is pretty good...
I used the BYO magazine article for the most part (search in google will find it), I may have preferred WLP300 to 380 if I had tried that, but that is purely a guess.
The ones brewed in Berlin were incredibly sour. For some reason modern versions form elsewhere sometimes only have token sourness. Historically, Berliner Weisses were some of the sourest beers ever brewed.
Certified codswallop! :cross:
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