European pre lager beer recipes.
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- Piss Artist
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European pre lager beer recipes.
I’m trying to find old European beer recipes before lager became ubiquitous. I’m fine with France, Germany and Belgium, but still looking for any Spanish, Italian or Scandinavian recipes. Has anyone got any links or book recommendations?
Re: European pre lager beer recipes.
There's lots of farmhouse brewing that has gone on for ages in the likes of Norway and the baltic states. This blog is good for that
http://www.garshol.priv.no/blog/
eg - http://www.garshol.priv.no/blog/359.html
Hope that helps a bit
http://www.garshol.priv.no/blog/
eg - http://www.garshol.priv.no/blog/359.html
Hope that helps a bit
Re: European pre lager beer recipes.
Not quite sure what you mean by "ubiquitous lager". I presume you mean pale "Eurofizz". I suggest that you have a look at Graham Wheeler's book BREW CLASSIC EUROPEAN BEERS AT HOME. There's plenty in it. Light,Dark, Esoteric,Paddington wrote: ↑Mon Jan 29, 2018 8:04 pmI’m trying to find old European beer recipes before lager became ubiquitous. I’m fine with France, Germany and Belgium, but still looking for any Spanish, Italian or Scandinavian recipes. Has anyone got any links or book recommendations?
Top and Bottom fermented. The first thing you will notice is that to be a lager has very little to do with its colour. Most drinkers would not know the difference between a top fermented Kolsch and a bottom fermented pale " Lager"
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1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
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- Piss Artist
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Re: European pre lager beer recipes.
I’ll give that a try. By ubiquitous, I mean that lager is the standard beer in countries like Spain and Italy but I doubt it is traditional to either of them. Lager, good, bad or indifferent has become the ubiquitous beer of most of the world. Ubiquitous is a statement of fact not of judgement. Air is ubiquitous and it’s my favourite thing to breathe.
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Re: European pre lager beer recipes.
This gives quite a bit of chemical information for beers recovered from an 1840 shipwreck.
https://pubs.acs.org/doi/abs/10.1021/jf ... /jf5052943
If you look at the section titled "Physicochemical Analysis" and extrapolate from their guess (due to sodium levels) that the beer was 30% diluted with sea-water, it looks like they found one beer that was around 5% abv and probably around 25 IBU, also given the breakdown of hop compounds over time. The other was probably around 20 IBU.
Pretty standard commercial beer for middle of the road tastes.
They did seem to find more unfermented sugars, so the beer might have been sweet.
https://pubs.acs.org/doi/abs/10.1021/jf ... /jf5052943
If you look at the section titled "Physicochemical Analysis" and extrapolate from their guess (due to sodium levels) that the beer was 30% diluted with sea-water, it looks like they found one beer that was around 5% abv and probably around 25 IBU, also given the breakdown of hop compounds over time. The other was probably around 20 IBU.
Pretty standard commercial beer for middle of the road tastes.
They did seem to find more unfermented sugars, so the beer might have been sweet.
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
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- Piss Artist
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Re: European pre lager beer recipes.
Thanks, that looks interesting, I'll sit down with it tonight. Just looking at the graph, lager and porter seem to share more similarities than I'd expect, but as I haven't got a clue what they are that might be less surprising than it seems.Laripu wrote: ↑Mon Feb 05, 2018 2:01 pmThis gives quite a bit of chemical information for beers recovered from an 1840 shipwreck.
https://pubs.acs.org/doi/abs/10.1021/jf ... /jf5052943
If you look at the section titled "Physicochemical Analysis" and extrapolate from their guess (due to sodium levels) that the beer was 30% diluted with sea-water, it looks like they found one beer that was around 5% abv and probably around 25 IBU, also given the breakdown of hop compounds over time. The other was probably around 20 IBU.
Pretty standard commercial beer for middle of the road tastes.
They did seem to find more unfermented sugars, so the beer might have been sweet.