German Beer Class

8/8/2019 German Beer Class

http://slidepdf.com/reader/full/german-beer-class 1/19

10/23/20

exploring the history, flavors, and traditions of German beer

Introduction and Background

Beer

Hunting• Kölsch

• Altbier

• Schwarzbier

• Dopplebock

• Rauchbier

Break

• Kellerbier

• Pilsner

• Märzen

• Hefeweizen

• Berliner Weisse

Q&A & Evaluation

Restrooms

Food

Tasting Glasses

A Brief History of Arbor Brewing Company

Matt & Rene Greff ‐ Proprietors5 6

1991 Started Homebrewing



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7

1995 Opened Arbor Brewing Company8

2002 Expanded into the Tap Room

9

2006 Opened

Corner

Brewery

10

2007 Statewide

Distribution

11

date back 8‐10 thousand

years

top fermenting

warm fermentin

faster fermentation time

faster conditioning time

full, round, complex profile

7‐10 days



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date back to mid 16th

century

bottom fermenting

longer fermentation time

longer conditioning time

crisp, clean, simple profile

light and dark

4‐8 weeks

Color Clarity Nose Body

Mouthfeel

Palate Finish Overall Impression

International Bitterness Units (IBUs)

Original Gravity (OG)

Alcohol by Volume (ABV)

Standard Reference Method (SRM)

16

17

Germans have been brewing

brown ales for at least three

thousand years

five centuries

the blond, crisp, clean lagers for which Germans are so famous have

been around for a scant 150 years



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Reinheitsgebot Beer Steins

Lager Yeast

Oktoberfest

Beer Halls

Beer Gardens

Population

=

82,369,552 1300 breweries total

German beer market (1 hectolitre = 0.852167911 bbl)

3rd highest per capita beer consumption in the world

at 115.8 liters

Hefeweizen (A)

Kristalweizen (A)

Berliner Weisse (A)

Pilsner (L)

Kölsch (A)

Helles (L)

Bockbier (L)

Weizenbock (L)

Eisbock (L)

Maibock (L)

Dopplebock(L) Kellerbier (L)

Altbier (A or L)

Dunkel (L)

Schwarzbier(L)

Steinbier(L)

Rauchbier (L)

Märzen (L)22

Neanderthals roamed the Rhineland

50,000 to 100,000 years ago

Their decendents began brewing at the

end of the Bronze Age (1,000 BCE)

ar y erman eers were rewe rom

partially baked bread mixed with honey

and herbs and spontaneously fermented

Murky and sour with floating husks and

crumbs

Last century BCE Romans began to

occupy the Rhinelands and to document

the brewing practices of the then still illiterate Germanic tribes…

Romans learned beer‐making and

inhabitants of the Rhineland

learned wine‐making

Men

grew

the

grains

and

women

did the baking and brewing

A maiden with a cooking pot and

brew‐kettle as part of her dowry

was considered a very good catch



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monks & nuns began commercial brewing in the 11th century…

End of the Middle Ages, noblemen

began building their own court breweries or Hofbräuhäuser

More interested in profits and less

patient, they added peas, beans, rotten bread, cabbage, and millet to the mash

Off ‐flavors were covered up with

unspeakables like pith, soot, chalk, ox gall bladder, and hard boiled

eggs

In Bavaria disease and low‐quality

beers gave rise to a host of beer

regulations and

decrees

Covered container laws

e n e sge o 151• maintain tax revenues• control the cost of bread• public health concerns• royal monopoly on barley

Seasonal brewing law 1553

• St Michael’s Day (9/29) through

St. George’s Day (4/23)

Seasonal Bavarian

brewing laws created

distinct brewing cultures

Lager culture in the

south

Ale culture in the north

which was unaffected by

Bavarian brewing laws

and cool enough to brew

year‐round

Altbier in Düsseldorf

Kölsch in Köln

Germany’s 4th largest city at 995,397 with a metropolitan area

of 10,000,000

One of Germany’s oldest cities

founded in 38 BCE

Home to a stunning cathedral &

one of Germany’s oldest universities (1388)

18 breweries – including

brewpubs and independents

28

29

Pronunciation: "Cœllsh" (pronounce the

"ö" like a French “eu" as in Chateauneuf de Pape)

old style of brewing in Germany before

lager yeast

OG: 1.044 ‐ 1.050

IBUs: 20 – 30

FG: 1.007 ‐ 1.011

SRM: 3.5 – 5

ABV: 4.4 ‐ 5.2%

30



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Very pale gold to light gold ‐ filtered to a brilliant clarity

Low to

no

malt

aroma,

subtle

fruits,

optional

noble

hops

Soft, rounded palate with a delicate flavor balance

Smooth and crisp. Light to medium‐light body.

Medium carbonation. Highly attenuated.

To the untrained taster easily mistaken for a light lager, a

somewhat subtle pilsner, or perhaps a blonde

Due to its delicate flavor profile, Kölsch tends to have a

relatively short shelf ‐life; older examples can show some

oxidation defects. 31

Mid 12th century citizen‐owned breweries start to compete with monastic breweries

Emperor gives

Köln

city

council

right

to

levy

taxes

(to

be

split

with

the

church)

on

finished

beer based on the beer’s strength ‐ brewers now taxed on equipment, malt, and finished

beer

Brewers res onded b brewin thinner beer

Meanwhile the local brewer’s guild which heavily regulated all aspects of brewing in the city

prohibited the use of hops meaning that all Köln beers were gruit beers

By the 14oos, stronger, hopped “keutebiers” from the north were out‐competing thin gruit

from Köln

1471 City council and guild leaders relented and began to allow keute brewers into the guild

In 1495 gruit beers became illegal in Köln

Köln keutebiers were similar to witbiers without the addition of spices

Over time the wheat was phased out of the recipe32

1797 French occupied Köln and dissolved the guilds

They were illegal until 1845 and never regained their

political power

Their dissolution allowed for diversification of beer

styles.

By 1900 there were only 60 top‐fermenting

breweries down from a high of 119 in 1861

33

Industrial Revolution

Refrigeration

Filtration

Indirect‐heated kiln

single‐cell yeast propagation

World War I and II

Rationing (malt down to 10% by 1917)

Taxes and price‐fixing

Air attacks…

34

Convened in 1986

Identified Kölsch as a description of origin as well as

style

22

artici atin

breweries a ree

to

st listic

and

namin

guidelines

Controlled appellation helps to keep the stylistic identity

from being diluted like Pilsner

"light, highly attenuated, hop‐accentuated, clear top‐

fermenting Vollbier."

35

Served by a waiter called a Köbesin a tall, narrow

200ml glass called a “Stange” …

Köbessen carry specially designed trays to hold a

dozen Stangen

They wear a traditional uniform consisting of a

blue shirt, dark pants and an apron

When they have a minute to spare they will often

let patrons buy them a beer

Köbessen should not be hailed and will arrive on

their own in due course with a tray full of Kölsch

36



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Gaffel

Eisenbahn Dourada

Goose Island Summertime

as a ummer e

Harpoon Summer Beer

New Holland Lucid

Saint Arnold Fancy Lawnmower

Capitol City Capitol Kölsch

Shiner Kölsch

37 38

“Old Town”

the longest bar in the

world

over 300 bars in 1/3

square mile

traditional altbiers still

brewed and served in

pub

breweries

39

old style of brewing

before lager yeast

before pale malts

sticke ‐ secret alt

OG: 1.046 – 1.054

IBUs: 35 – 50

FG: 1.010 – 1.015

SRM: 11 – 17

ABV: 4.5

– 5.2%

40

Düsseldorf Alt ale IBUs: 35 – 50

Northern German Alt lager IBUs: 25 – 40

.

– .

SRM: 11 – 17 ABV: 4.5 – 5.2% paler & more bitter

.

– .

SRM: 13 – 19 ABV: 4.5 – 5.2% darker & sweeter

41

Dusseldorf brewing dates back

to 873

Original brews were keutebiers –

vinous,

brown

wheat

beers Dusseldorf Reinheitsgebot 1706

Bright beer law 1709

1st modern alt ‐ 1838 BrauereiFerdinand Shumacher

Made a stronger brew, added

more hops and experimented

with aging in wood casks

42



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multi‐step mash with three distinct temperature ranges

first

activates

proteolytic enzymes

which

convert

large

heavy

proteins into lighter smaller ones

second activate beta‐amylase which convert grain starches into

ermenta e sugars a are ro en own y e yeas

third activates alpha‐amylase which converts grain starches into

unfermentable sugars like dextrins

Proteins and dextrins are not broken down by yeast and remain to

give the beer body, mouthfeel, and a long‐lasting creamy head

not found in British ales of similar gravity

Beer is cool‐fermented and lagered (or stored on the yeast) for 4‐

6 weeks allowing off ‐flavors to be re‐absorbed by the yeast

43

well‐balanced, bitter yet malty, clean, and smooth

assertive

hop

bitterness

well

balanced

by

a

sturdy

yet

clean and crisp malt character

malt presence is moderated by moderately‐high to

g a enua on

long‐lasting, medium‐dry to dry, bittersweet or nutty

finish reflects both the hop bitterness and

noble hop flavor can be moderate to low

no roasted malt flavors or harshness

may have a light sulfury or minerally character

bitterness level is sometimes masked by the malt character

44

Düsseldorf Alt

Altstadt brewpubs Diebels Alt

Northern German Alt

DAB Traditional HannenAlt

Schlösser Alt FrankenheimAlt

SchwelmerAlt Grolsch Amber Alaskan Amber Long Trail Ale Otter Creek Copper Ale Schmaltz’ Alt

45

one of the oldest pubs in

Düsseldorf

dates back to mid 17th century

turned into a brewery in 1862

Wilhelm Cürten known as

“grumpy” or “uerige” Wilhelm

left his house only to go to

church on Sunday

built a brewery in the basement

and brewed

excellent

ales

46

47

German for “Black Beer”

Pronunciation : "shvahrts‐beer"

AKA: Scharzpils, Schwarzes Pils

OG: 1.046 – 1.052

IBUs: 22 – 32

FG: 1.010 – 1.016

SRM: 17 – 30

ABV: 4.4 – 5.4%

Dark lager beer

48



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Schwarzbier is

to

lager

what

stout

or

porter

are

to

ale Original schwarzbiers were ales

49

,

Darker and richer than Dunkel

Bittersweet chocolate, coffee, and vanilla

Malty middle that never turns cloying

Medium to very dark brown in color, often with deep ruby to

garnet highlights, yet almost never truly black. Opaque yet bright with a thick, persistent head.

Medium‐light to medium body. Moderately high carbonation.

50

. .

Light to moderate roasted malt flavors can give a bitter‐chocolate palate that lasts into the finish, but which are never burnt.

Medium‐low to medium bitterness and hop flavor last into

the finish.

Clean lager character with no fruity esters or diacetyl.

Finish tends to dry out.

Köstritzer dates back to 1543

Subject to the Reinheitsgebot and Seasonal Brewing Law and

so evolved into a 100% malted barley lager

51

Bismarck extolled its virtues

Goethe praised it as his favorite drink

Brewery bought by Bitburgerin 1991

Production has increased from 7,000 hl at the end of the 80s

to 383,000 hl in 2008

Kulmbacher Mönchshof Premium Schwarzbier

Samuel Adams Black Lager

KrušoviceCerne

52

EinbeckerSchwarzbier

Gordon Biersch Schwarzbier

Weeping Radish

Black Radish Dark Lager

Sprecher Black Bavarian

53

AKA Fastenbier ("Lenten beer"), Starkbier("strong beer")

Definition: (literally "double bock") is a

Bavarian Bockbier

It is exceptionally malty, with very little

bitterness

Standard Doppelbocks may have as much as

7% alcohol by volume. In the strongest versions (around 10 to 13%), you can actually

taste the alcohol



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Developed in Bavaria in the 19th century, when dark lager beer was

predominant

In order to provide beer during the summer, large breweries dug beer

cellars on the banks of rivers and ponds which allowed them to keep the

beer cool with blocks of ice between brewing seasons

In order to further reduce the cellar temperature, the banks were

covered in gravel and chestnut trees were planted, since their leaves

provided good shade in summer

Soon after, tables and benches were set up among the trees, and the

beer gardens became a popular venue for the citizens of Munich.

In order to compete, smaller Munich breweries petitioned to forbid the

beer cellars surrounding Munich to serve food. Thus, the patrons were

allowed to bring their own food.

SeehausSeehausPaulanerPaulaner BreweryBreweryIn the In the EnglisherEnglisher GartenGartenOpens at 9amOpens at 9am

2800

seats2800

seats

Don’t sit under the brass plaque

Do share your table

In the beer hall there is table service

In the garden you go get your beer

Unless there is a table cloth

Most are tied to a brewery

You may have to pay a deposit

No free

snacks

Originated in the 14th century in the city of Einbeck

Citizens had the right to brew beer and there were 700

breweries in the city

th

th 14 an 15 cen ur es n ec er eer was w e y expor e

and highly regarded

Beer in Munich did not enjoy the same status

1612 an Einbeck brewer was brought to Munich to brew the

famous Einbeck beer which became known as Bock bier

1794 Einbeck established a central brewery into which it

merged individual

brewing

rights

58

Bocks OG: 1.064 – 1.072 IBUs: 20 – 27

Dopplebocks OG: 1.072 – 1.112 IBUs: 16 – 26

.

– .

SRM: 14 – 22 ABV: 6.3 – 7.2% EinbeckerUr‐Bock La Trappe Bockbier Aass Bock Anchor Bock

.

– . SRM: 6 – 25

ABV: 7 – 10%

AyingerCelebrator Weihenstephaner Korbinian Andechser Doppelbock Dunkel Spaten Optimator Tucher Bajuvator

Dopplebock’s Monastic

History

611634‐1799



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1813 the brewery was purchased by a civilian brewer who quickly got into

trouble

of

his

own 1837 King Ludwig I of Bavaria, issued an ordinance of favor of the

Paulaner brewer

His heirs and successors continued the tradition of serving Salvator in the

cold outdoors in a beergarten adjacent to the old monastery until a

beerhallwas finally constructed

By 1890 there were many imitators using the Salvator name

After objections by the brewery’s owners, they renamed their potent brews – often retaining the ator suffix.

Today there are over 200 ‘atordopplebocks registered in Germany

Kulmbacher Reichelbräu Eisbock EggenbergUrbock Dunkel Eisbock Ayinger Maibock Mahr’s Boc Hacker‐Pschorr Hubertus Bock Einbecker Mai‐Urbock Hofbräu Maibock Plank Bavarian DunklerWeizenbock Plank Bavarian Heller Weizenbock Erdinger Pikantus Mahr’s Der Weisse Bock Schneider Aventinus Schneider Aventinus Eisbock

64

Pronunciation: "row‐ch‐beer" (pronounce "row"

like "cow" and "ch" like "x" in "Mexico" when

pronounced by a native speaker.)

Rauchbiermeans smoke beer

Malts dried over an open flame before the

invention of indirect‐heat kilning

Malts picked up smoky character which is then

transferred to the beer

Rauchbiercovers a range of traditional beer styles

including marzen, bock, and weiss

Most range

from

4.8

– 6.5%

ABV

65

Bamberg

located in Upper Franconia on

the river Regnitz

one of the few German cities

not destroyed during WWII

old

town

is

a

unesco world

66

heritage Site

70,000 residents

home to 80 breweries since

1818

currently 9 breweries in

operation

67



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68

AechtSchlenkerlais considered the gold standard for modern rauchbiers

The word

"aecht"

comes

from

"echt,"

which

means

"true"

or

"original."

Some rauchbiersare made from a foundation grist of pale, "clean" Pilsmalt, which is then mixed with a widely varying portion of beechwoodsmoked malt

SchlenkerlaRauchbiersmade entirely from smoked malt. The Bamberg‐

style of drying brewer's grist is similar to the kilning of malt over peat

moss for Islay single malt Scotch. The smokiness from the beechwoodimparts a bacony flavor to the beer.

Most smoked malt nowadays comes from commercial malting

companies. The world's best‐known so‐called Rauchmalz (smoked malt) comes from Weyermann in Bamberg

Schlenkerlais one of the last breweries in Germany that still malts its own

grain.69

Schlenker la

B rewe ry

founded in 1678

officially named Heller Brau

1877 new handicapped owner

with a “schlenkern” walk

70

brewery became known to locals

as schlenkerla

6th generation family brewery

draught beer tapped from

gravity‐feed wooden barrels

71

72 73



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74

literally celler beer ‐ AKA zwickelbier

often deep

amber

in

color

and

5‐5.5%

abv

strongly flavored with aromatic hops

sedimentation and cloudiness are expected

german lager version of a real ale

• unfiltered• unpasteurized• cellered unbunged• low carbonation

75

originates with small artisanal

breweries of Franconia

usually served directly from the

wooden cask in earthenware

steins

most only served locally

favorite in Franconianbeergardens

76

Eichbaum‐Brauerei

St. Georgen Bräu

rauere er

Monchshof

Brauhaus Schweinfurt

Schlappeseppel in Aschaffenburg

Hacker‐Pschorr

77

78

Founded in 1817 by Johann Peter Wallenbronnto make top‐

fermented beer.

1871 third generation TheobaldSimon modernizes with ice‐

cooled artificial cellar designed to keep temperatures at the

same low

level,

all

the

year

round,

making

it

possible

to

brew

79

new bottom‐fermented beers.

In 1909 Bitburgerwon a legal battle against breweries based in

Pilsen.

In July 1944 the first bombs falls on Bitburg. By 26 December the whole town lies in ruins.

After the end of the Second World War the fifth generation of the family rebuilds the brewery.

By 1973 Bitburger rises to the ranks of "hectolitre millionaires”



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Collaboration of two great brewers in 19th century Europe

In the

early

1830s,

Anton

Dreher of

Vienna

toured

Munich

breweries to hone his craft and improve his scientific

understanding – there he met up with Gabriel Sedlmayerof

They jointly discovered that the yeast was the “secret ingredient”

in highly lauded Bavarian monastery brewing

Both introduced the bottom‐fermenting strain into their family

breweries.

Dreher went on to perfect the “Marzen and Oktoberfest” brewing

process. Lager yeast and fermentation and conditioning

procedures quickly caught on.

Meanwhile in 1838 Brewers in Plzen dump 36 barrels of spoiled beer

1839

fed

up

Plzen

citizens

start

the

new

Bürgerbrauerei and

hire

Bavarian

brewer Joseph Groll

Plzen had a well that supplied very soft water and a nearby source of excellent Saaz ho s

After carving caverns into the local sandstone, the stage was set for lager

brewing

Using light barley that was only partially malted and none of the roasted

or smoked barley that the German brewers were using, Grolladded

generous portions of the fragrant Saazhops to his brew

On October 5, 1842 he and the other brewers of Plzen gathered for their first taste of the new beer.

Refrigeration

Filtration

‐

single‐cell yeast propagation

82

Beer Style ABV IBU SRM

Light American Lager 2.8‐4.2 8‐12 2‐3

American Lager 4.2‐3.5 8‐15 2‐4

Premium American

Lager 4.6‐6 15‐25 2‐6

Munich Helles 4.7‐5.4 16‐22 3‐5

Dortmunder Export 4.8‐6 23‐30 4‐6

German Pilsner 4.4‐5.2 25‐45 2‐5

Bohemian Pilsner 4.2‐5.4 35‐45 3.5‐6

Light American LagerMiller Lite, Bud Light, Coors Light, Baltika #1 Light, Old Milwaukee Light, Amstel

Light, Sam Adams Light, Heineken Premium Light

American LagerPabst

Blue

Ribbon,

Miller

High

Life,

Budweiser,

Baltika #3

Classic,

Kirin

Lager,

Molson Golden, Labatt Blue, Coors Original, Foster’s Lager

Premium American LagerMiller Genuine Draft, Corona Extra, Michelob, Coors Extra, BirraMoretti, Heineken, Beck’s, Stella Artois, Red Stripe, Full Sail Premium

Munich HellesWeihenstephaner Original, Hacker‐Pschorr Münchner Gold, Bürgerbräu Wolznacher

Hell Naturtrüb, Mahr’s Hell, Paulaner Premium Lager, Spaten Premium Lager, Stoudt’s Gold Lager

Dortmunder ExportDAB Export, DortmunderUnion Export, Ayinger Jahrhundert, Great Lakes

DortmunderGold, Barrel House Duveneck’s Dortmunder, Bell’s Lager, Dominion

Lager, Gordon Biersch Golden Export

German Pilsner

Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop

Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten

Pils, Brooklyn Pilsner

Bohemian PilsnerPilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty BazantGolden Pheasant, Dock

Street Bohemian Pilsner

Data for comparisons and categories comes from the 2008 Beer Judge Certification

Program Style Guidelines.



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simple flavor profile

difficult to brew

properly

not to be dismissed

due to proliferation of bland, blond lagers

86 87

Founded in 1589 by Wilhelm V – Duke of Bavaria

1602 son & heir Maximillian I forbids all other commercial breweries from brewing weissbier

1810 Maximillian I Joseph’s son Ludwig marries Theresa of Saxony and 1st Oktoberfest is held

1828 Ludwig signs decree allowing beer and food

to be sold to the public at the Hofbräuhaus

1896 Hofbrau outgrows the brewery and builds a

new facility over the storage cellars on InnereWiener Strasse.

1936 Hofbrauhaus song was penned

1944 Inn

and

Brewery

Bombed

1950 Oktoberfest resumes88

dark gold to deep orange‐red color and bright clarity

medium‐bodied with a creamy texture and medium carbonation

smooth, clean, and rather rich, with a depth of malt character

initial malty sweetness, but finish is moderately dry

hop bitterness is moderate, and noble hop flavor is low to none

balance is toward malt, though the finish is not sweet

one of the classic malty styles, with a maltiness that is often

described as soft, complex, elegant and never cloying

90

Da, wo die blaue Isar fließt, WO man wit "GrüßGott" dicht grüßt, liegt meine schöne Münchner Stadt, die ihresgleichen nicht hat. Wasser ist billig, rein un gut,nurverdünnt esunser Blut, schöner sindTropfen gold'nen Wein's

aberam schönsten ist eins:

In München Steht ein Hofbräuhaus

:

In München stehtein Hofbräuhaus,

Eins, Zwei, g'suffa. DA läuftso manches Fäßchen aus

Eins, Zwei, g'suffa.DA hat schonmancher brave Mann,

Eins, Zwei, g'suffa,gezeigt, was erso vertragen kann.

Schonfrüh am Morgen fing er und spätam Abend kam er heraus! So schön ist's im Hofbräuhaus

91



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There, where the blue Isar flows, Where every one greats you with "God bless you!"

There

is

my

beautiful

city

of

Munich,

The likes of which you've never seen. Water is cheap, pure and good, But it thins our blood. Far better is a drop of golden wine,

Translation

92

In Munich is the Hoffbrau pub‐‐

One, two, drink up!! Where the kegs are everflowingOne, two, drink up!!!There is always some brave man,One, two, drink up!!!Who wants to show how much he can drink:

You find him starting early in the morning, and coming out late in the evening‐‐

Ah the beautiful Hoffbrau pub!

September 1810

Wedding party

of

Prince

Ludwig

of

Bavaria (later crowned King

Ludwig I) and Princess Therese of Saxony‐Hildburghausen

Public celebration featuring music, food, beer, dancing, and a horse

race

Spaten

Löwenbräu

Augustiner

Hofbräu

Paulaner

Hacker‐Pschorr

Märzen

OG: 1.050 – 1.057

IBUs: 20 – 28

Vienna Lager

OG: 1.046 – 1.052

IBUs: 18 – 0

FG: 1.012 – 1.016

SRM: 7 – 14

ABV: 4.8 – 5.7%

FG: 1.010 – 1.014

SRM: 10 – 16

ABV: 4.5 – 5.5%

PaulanerOktoberfest

AyingerOktoberfest‐Märzen

Hacker‐Pschorr Original Oktoberfest

HofbräuOktoberfest Victory Festbier

Great Lakes Oktoberfest

Capital Oktoberfest

Gordon Biersch Märzen

Goose Island Oktoberfest

Samuel Adams Oktoberfest

97



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Medium‐light to medium bodied

Cloudy pale

straw

to

deep

gold

in

color

Low to moderately strong banana, lemon

and clove flavor

The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly

sweet Pils malt character

Hop flavor is very low to none, and hop

bitterness is very low to moderately low

A tart, citrusy character from yeast and

high carbonation is often present

98

Definitions• weiss

‐white

• hefe ‐ yeastStats• OG: 1.044 – 1.052• IBUs: 8 – 15

• we zen ‐ w ea

• hefeweizen ‐ wheat beer with yeast

• kristalweizen ‐ filtered

wheat beer

99

• FG: 1.010 – 1.014• SRM: 2 – 8• ABV: 4.3 – 5.6%

American wheats

Bavarian weizens

Belgian witbiers

what’s with the lemon

hacker Pschorr Pour

best very

fresh

100

725 Saint Corbinian founded a Benedictine monastery on Nährberg Hill

768 a hop garden in the vicinity of the WeihenstephanMonasterywas

obligated to pay a hop tithe of 10 per cent to the monastery

1040 the Abbot obtained a license to brew and sell beer

1 03

the Bavarian State

1852 the Central Agricultural School moved to Weihenstephanand with it the Bavarian brewing students

1919 it became the University for Agriculture and Brewing which was incorporated in the Technical University of Munich in 1930.

Since 1923 it has used the Great Seal of the Bavarian State as its

corporate

logo

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10/23/20

an unusual beer brewed only in Berlin

lineage

dates

back

at

least

to

the

Middle

Ages made from roughly 25—30% pale malted wheat

2 8‐ 8% ABV. .

extremely spritzy‐effervescent

There is no draft Berliner Weisse

In the days before bottles, the effervescent brew was sold in

earthenware crocks closed with string‐fastened cork

stoppers to contain the beer's powerful carbonation

The crocks were often buried in sand during three months of conditioning

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an ale made with a lactobacillus culture for a tart character reminiscent of a Belgian gueuze

almost never consumed straight but rather “mitSchuss" or with a shot of raspberry or woodruff ‐flavored syrup

because of the syrups' colors, Berliners often order their Weisse simply by asking for a rot (rhymes with boat) or a

grün (rhymes with soon)

some restaurants now serve Berliner Weisse with a straw, a

practice that is severely frowned upon by the true Weissecognoscenti

will cellar for up to 5 years becoming gradually more fruity

and less acidic105

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History of Beer

Ingredients

Brewing Process

Evaluation Terms &

Techniques

Tasting to identify

characteristics of hops, malt, yeast, and adjuncts.

History & Flavors

Scottish Ales

Scotch Ales

Real Ales

Stouts

Porters

Heather Ale

Irish Reds

Milds



10/23/20

History & Flavors

Trappist beers Flemish Burgundies

Lambics: Wild Beer

“Sooner or later, all beer enthusiasts

that

enthuse

long

enough

and

hard

enough end up ‘discovering’ the ales of Belgium”

Strong Golden Ales

Strong Brown Ales

Saisons

Wood Aged Beers

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England & Ireland

Eastern

Europe Germany

France

Take a whirlwind tour of the history, flavors, and traditions of beers from

around the

world.

Spain

Belgium

Denmark

Mexico

USA

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History & Flavors

Brewpubs

Microbreweries

Michigan currently has over 80

commercial breweries – many of them making world class brews.

Founders

Dark Horse

Kuhnhenn

Jolly Pumpkin

The Livery

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German Beer Class

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Transcript of German Beer Class