German Pils water profile experiment

[Witherby]

Just wanted to revisit this, as it is an interested idea. @Witherby any updates?

Thanks for asking. I almost forgot that I had planned this. For one reason or another I ended up not being able to brew this beer until June (three months later) and at that point I just needed to brew the beer and not fool around with an experiment. So I decided to just aim for something like my version of the Bru'n Water Jever profile:

Calcium 35, Magnesium 1, Sodium 24, Sulfate 78, Chloride 34

I am able to reach this with my tap water with some gypsum.

The beer turned out great. I suppose I should try brewing a southern German pils with lower sulfate levels (i.e., even less gypsum) or actually try my experiment, but I have even less time now than I did last summer, so probably not this year.

For now I did see canned Jever at my local liquor store last week, which we hadn't had available before, so I will pick up a 4-pack and hope for inspiration.

 

[monkeymath]

Thanks for asking. I almost forgot that I had planned this. For one reason or another I ended up not being able to brew this beer until June (three months later) and at that point I just needed to brew the beer and not fool around with an experiment. So I decided to just aim for something like my version of the Bru'n Water Jever profile:

Calcium 35, Magnesium 1, Sodium 24, Sulfate 78, Chloride 34

I am able to reach this with my tap water with some gypsum.

The beer turned out great. I suppose I should try brewing a southern German pils with lower sulfate levels (i.e., even less gypsum) or actually try my experiment, but I have even less time now than I did last summer, so probably not this year.

For now I did see canned Jever at my local liquor store last week, which we hadn't had available before, so I will pick up a 4-pack and hope for inspiration.

I've never had Jever in a can - cannot even recall ever seeing a can of it, come to think of it. For me, the lightstruck flavour is so deeply tied with the taste of Jever that I'd be rather curious what a non -skunked Jever tastes like.

 

[Witherby]

I've never had Jever in a can - cannot even recall ever seeing a can of it, come to think of it. For me, the lightstruck flavour is so deeply tied with the taste of Jever that I'd be rather curious what a non -skunked Jever tastes like.

Jever happened to be the first beer I drank in Berlin in 2019 on my first trip back to Germany in 25 years. It was wonderful.

 

[Miraculix]

I've never had Jever in a can - cannot even recall ever seeing a can of it, come to think of it. For me, the lightstruck flavour is so deeply tied with the taste of Jever that I'd be rather curious what a non -skunked Jever tastes like.

It's pretty common in a can in Germany. Much better than the bottled version, which is actually true for most German beers, even the ones that come in brown bottles. Somehow us Germans look down on beer from cans as inferior to bottled beer. We are quite stupid sometimes.

 

[BertusBeensteen]

Edit: Wrong topic.

 

[Beermeister32]

It's pretty common in a can in Germany. Much better than the bottled version, which is actually true for most German beers, even the ones that come in brown bottles. Somehow us Germans look down on beer from cans as inferior to bottled beer. We are quite stupid sometimes.

I prefer the canned version of most German beers here in SoCal. Even the brown glass can be lightstruck by the time it gets here. The European glass seems lighter brown, with maybe the exception of Weihenstephaner and Ayinger which use darker glass. I use their glass when I bottle. Here’s my refrigerator…

 

[Miraculix]

I prefer the canned version of most German beers here in SoCal. Even the brown glass can be lightstruck by the time it gets here. The European glass seems lighter brown, with maybe the exception of Weihenstephaner and Ayinger which use darker glass. I use their glass when I bottle. Here’s my refrigerator…
View attachment 785985

Uhhhhh that looks mighty yummy!