Narrowing down some German Beers - Help needed

[JayInJersey]

I want to localize each of my next brew sessions, so I decided I want to focus on a country and brew two distinct styles "native" to that locale.

But there I hit an overwhelming wall.

I figure the obvious choice to start would be Germany.
Well there appear to be nearly as many beers from Germany as seconds in a day...

So I think I narrowed the list down to

• Dunkelweizen
• Munich Helles
• Schwarzbier
• Düsseldorf Altbier

But I'll be honest...I'm not sure I've ever had any of them so I can't say they are "distinct" at least from each other.

Anyone have any thoughts and or suggestions/substitutions?

 

[halite]

Well if you are looking to brew local German beers there will be an issue. Germany is still very localised when it comes to its beers and so you will have lots of different styles that are distinct to very local areas. Wikipedia has a great list of different styles.

For me the styles that I have liked and tried would be:

Weissbier
Helles
Pilsener
Dunkel Weiss
Bock

Unless you have fermentation temperature control then the Dunkel, Helles and Altbier on your list are going to be tough to make.

 

[homebrewer_99]

You're mixing ales and lagers...

Are you capable of producing lagers?

 

[JayInJersey]

Yeah I can do lagers in my brand new ferm fridge/freezer I got recently off craigs...just haven't tried one yet.

And I'm trying to avoid Pilsners...not a big fan


But you are right about mixing them...maybe I should limit it to 2 lagers 2 ales

 

[uwjester]

The munich helles could be swapped for a more traditional bock. If you don't really like a hefeweizen, then go for the dunkelweizen. Still a little on the yeast centered side, but a bit more malty. The altbier is sort of a ale version of an amber lager, but they are pretty good beers.

 

[JayInJersey]

• Bock (lager)
• Schwarzbier (lager)
• Altbier (ale-ish)
• Dunkelweizen or Roggenbier (ale)


Better list?

Figure I can get 4 different shades between them as well.

 

[uwjester]

I like it better, but that's just me. I think you will get more difference between the bock and the alt compared to the helles vs. the alt. Of course, the helles can be fantastic beer.

For the schwarzbier, use a debittered black malt for most of your roasted portion. Traditionally, it has little roast character to go with the color.

I'd go with the dunkelweizen over the roggenbier. I did a rye-heavy beer last summer, and I can see why the roggenbier style is slipping into history.