Ever brew a historic beer style, and decide maybe there's a reason it died out?

[z-bob]

I just bottled an obscure German beer that I brewed a few weeks ago. "Dampfbier", a lightly-hopped all barley beer fermented with wheat beer yeast.

It's supposed to be about 15 IBU's and I shot for 18 but think my hops utilization was off. It's not nearly hoppy enough for my taste, but it's kind of growing on me. (I know I shouldn't judge it until it's carbonated and aged for a couple of weeks)

I'll brew it again and add way more hops than it's supposed to have next time; kind of a hybrid between a Dampfbier and Altbier. I do like the character the wheat yeast brings.

 

[Silver_Is_Money]

I'm still trying to figure out why and how the Vienna Lager style went extinct until it was relatively recently rescued by micro and home brewers.

 

[z-bob]

I'm still trying to figure out why and how the Vienna Lager style went extinct until it was relatively recently rescued by micro and home brewers.

And the Mexicans. At least I think some Mexican beers are classic Vienna lagers.

 

[theowlman16]

15 UBUs to most people 100 years or more ago was probably bitter as hell.

 

[Silver_Is_Money]

The average pre-prohibition beer sold by the major breweries in the USA had about 35 IBU's. What is it today? My guess is about 10 to 12 IBU's.

 

[Silver_Is_Money]

And the Mexicans. At least I think some Mexican beers are classic Vienna lagers.

Yes, but with the exception that the Mexicans used adjuncts like corn.

 

[Paulaner]

Died out? I just bought a rack of Dampfbier today.

 

[z-bob]

Died out? I just bought a rack of Dampfbier today.

I've never seen it in the US, so that means it doesn't exist. Or something. Sorry about that.

Is it still a popular style there in Germany?

 

[Paulaner]

I've never seen it in the US, so that means it doesn't exist. Or something. Sorry about that.

Is it still a popular style there in Germany?

Surly brews a Dampfbier, I have not tried theirs though, as the few times I make it home they have not had it available. I am still holding out for it.

 

[Steveruch]

I'm still trying to figure out why and how the Vienna Lager style went extinct until it was relatively recently rescued by micro and home brewers.

My latest batch is a vienna and it's really good.

 

[Silver_Is_Money]

My latest batch is a vienna and it's really good.

What is your grist bill? I'd like to give this style a whirl.

 

[Steveruch]

What is your grist bill? I'd like to give this style a whirl.

three gallons: O G 1.048, F G 1.010, IBUs 30
4 lbs. organic vienna malt
1 lb. organic munich malt
1 lb. organic 2-row malt
1 oz. organic roast barley
mashed at 154 for 50 minutes
3/4 oz. organic tradition hops at 6.8% AA for 45 minutes
pinch irish moss for 15 minutes
1/8 tsp. nutrient for 10 minutes
1/4 oz. organic tradition at 6.8% for 9 minutes.
2 packs S-34/70

 

[Silver_Is_Money]

Nice! Are all of the organic malts from Briess?

 

[drksky]

Being of Polish ancestry, Grodziski caught my attention, and with the availability of commercially produced oak smoked wheat malt, I decided to try it and I quite like it.

It's not a smoke bomb like beers made with malts smoked with peat or cherry and it's a great summer beer.

Would probably brew it again.

 

[Steveruch]

Nice! Are all of the organic malts from Briess?

Only the roast barley, the rest was Weyerman.