To Your Peem a Fred Eckhardt Publication — Dedicated to the Improvement of American Beer and the Enjoyment of Real Beer from All Over the World
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PER. STACKS GOOD NEWS FOR LOVERS OF REAL BEER to your peem a Fred Eckhardt Publication — dedicated to the improvement of American Beer and the enjoyment of Real Beer from all over the world anuarv-Februarv 1984 (503) 289-7596 Vol. 1, No. 6 id Gordon Entire contents copyright ©1984 bv Fred Eckhardt, all rights reserved. Multnomah County Lierary If there's a red R on vour address label, you've expired, send monev, ($9, ifbv April30) to renew and add SI.50 if vou live in Canada. If vou are also an Amateur Brewer subscriber and vou wish to renew that APR 1 9 1984 publication, add another S8 for renewal to AB. Two vears $17, both publications: S33 (Canada US36.75). Parti anil, Orpgm A recent review of Listen in Zymurgy WINTER SPRING WINTER SPRING BEER Magazine rated us well, but the reviewer spring days I love a good mellow Euro accused me of being biased! Rightly so, but As winter wends its wav into spring I pean style dark lager, and for the winterv if vou wantto see realbias turn to page three find the weather swinging madlv from sun blustery days my taste runs to a good for my "Best" and "Worst" of 1983 now shine to rain, from warm to cold, and so strong barlevwine stvle ale. there's bias! • mv beer tastes wobble to and fro in and (continued) with the weather. For those warm springy Are you Listening to YOUR beer? FOURTEEN CLASSIC DARK LAGERS (alphabetically in class) Dinkel Aker Dark Malt Liquor, W. Ger. •••• St. Pauli Girl Dark Beer, W. Ger. (Dieter Steinmann, NY) (Carlton Imports) •••• Becks Dark, W. Ger. •••• San Miguel Dark, Philippines (Dribeck, Greenwich, CT) (San Miguel Int'l, San Francisco) •••• Dortmunder Ritterbrau Dark, W. Ger. ••• Augsburger Dark, Wisconsin (Acme Food Specialties LA, CA) •••• Heineken Special Dark Beer, Netherlands ••• Henry Weinhard's Private Reserve Dark, Oregon (Van Munching, NY) •••• Hofbrau Dark Reserve ••• Kronenbourg Dark, France (Hans Holterbosch, NY) (Kronenbourg, USA, Greenwich, CT) •••• Lowenbrau Zurich Dark, Switzerland ••• Miller's Lowenbrau Dark Special, U.S.A. (Scan-Am, Winter Park, FL) •••• River City Dark, California ••• Sagres Dark Beer, Portugal (Milton's Inc., North Dartmouth, MA) FIVE STRONG ALES •••• McEwans Scotch Ale, Scotland ••••• AnchorOld Foghorn Barlevwine Style Ale, Cali fornia (Scottish Ale Importers, Atlanta, GA) •••• Old Peculiar Yorkshire Ale, England ••••• Traquair House Ale, Scotland (Passino Dist. Co., Amambra, CA) (Advanced Brands, Waltham, MA) •••• St. Sixtus Belgium AbbeyAle, Belgium •••• MacArtdrews Scotch Ale, Scotland (Merchant Du Vin, Seattle) (Marchand Du Vin, Seattle) ONE SPECIALTY BEER * NL Bios Copper Ale Belgium (Merchant Du Vin, Seattle) Published six times a year by ABIS, Box 546, Portland, OR 97207. Subscription $10/year. (continued from pageone) correct, since American brewers have long Christmas, by Barclay and Perkins of CLASSIC DARK LAGERS eschewed true Munich malts in their for London. It is matured for two months in mulation, going instead for the English wooden casks and aged for a year in the I never tire of the Munich stvle of beer. style Caramel and black malt for color, and bottle. The bottles are small, about the size The Munich or Bavarianstvle of lager beer of course the corn. In Munich the stvle is of a Champagne Split. Originallythev had is coppery dark, and representative of one 12.5°-14.5° (1050-1059), with 4-5% alcohol, wired corks (sparkling wine stvle), but of the oldest of the great brewing stvles. using up to 33% Munich malt, and onlv now they are crown capped. The beer will The Munich beers were the first to be aged 3% caramel malt, with a little black malt keep for seven years or more, I'm told. or stored for long periods. As long ago as for a darker finish. Our list starts with two 5-dotters. The 600 A.D. monks found that the qualitv of My recommendations, for vour dark first is Anchor Old Foghorn. Available only their beer improved after being stored lager pleasure, are a cross section. Onlv at the brewery, I've not tasted the 1983 throughout the winter in deep caves. Thev one selection rates 5-dots, Dinkel Aker brew, but I still have several of the 1975 started using hops as earlv as 822, and Dark, a classy malt liquor-labeled beer, batch, and it seems to grow better with hops helped to insure that the beer would which has long been a favorite of mine. time. The 1975 Ale was brewed in a rather stay fresh. They also started packing the This beer, with 4.2% alcohol, has a clean unique stvle, even for Anchor. The process caves with ice harvested from the streams, neat taste with rich malty undertones, is fascinating. The original fermentable ex rivers and lakes in the winter. The beer edging to sweetness. Dinkel Aker is im tract of the beer was almost 25% (24.4°— improved even more. Such beers came to ported by Dieter Steinmann of New York, 1100British). Such a high vield from barlev be called "lager" beer from the German and is available in most areas where good malt is not possible bv the normal brewery word Lagern — to store. Beer was made beer is sold. mashing technique, where the malt grains during the winter, and as the winter pro My favorite of this beer stvle probably is (after crushing) are steeped in warm water gressed, more beer was added to the casks, San Miguel Dark, from Manila, a 4-dotter. to reactivate the enzymes which then con and of course some was also removed. Bv San Miguel Dark is soft, almost velvety vert the malt starches into fermentable summer the beer casks had become sort of and it is so smooth, and quite pleasing to sugars. The wort, as it is called, is then a German beer solera with a rich blend of the palate. I've been drinking this beer for drained offand brought to a boilwith hops manv fine brews. The hops, the ice, and over 30-years, since first I tried it in Manila to form the basic fermentable extract of the the deep cool caves ensured that the beer during the Korean War. I've since found it beer. In this case Fritz Mavtag, ovvner- would be unlikely to spoil. Indeed, the all over the Far East, and it has always brewmaster at Anchor, made two mashes beer remained fresh and sweet tasting all been a refreshing change from the manv in the old brewery. The 2-row pale barlev summer long. These dark lagers were others Icould have been drinking. There is malt, mixed with caramel malt (for color actually the summer drink of the Bavari probably no delight greater than having and body), was first mashed-in, in water ans, since light or pale beers were unheard Pork Adobo over riceand a tall mug of San that had been hardened, at 148°F(64°C), of in those days. Naturally such beers were Miguel Dark with which to wash it down. where it was held until starch conversion also lower in alcohol than the rich winter There was a little restaurant in Seattle that (to fermentable sugar) bv the active en- beers. Summer lager was, then and now, served S-M Dark with Beef Inihaw, and zvmes of the malt. The first draw of the of mild alcohol content, that is 4-5% by the memory still brings drool to mv lips. sweet liquor was free run onlv, that is, the weight (5-7V2 %/volume) in alcohol. In But I digress, and there's one more dark grains were not rinsed to extract all of the Listen 2, we discussed the strong rich bock lager in my favorite category, and that's sugars possible, as is normally done in a beers, but the Bavarian style lagers are a micro-brewed River City Dark, the onlv process called sparging. Instead a second good deal milder than those, and I enjoy dark lager from a micro-brewerv. River batch of grains were added to the original, them most in the latter days of winter or City Dark (Sacramento, CA) is a rich prim along with more hot water, for another earlv spring. itive beer with a fine full flowering flavor mashing sequence, just like the first one Some analysis of Munich beers shows profile, dark in color, pleasing in aroma and this time the sparging operation was us how the alcohol content has remained and bouquet, featuring a lovely pleasant carried out, but not as thoroughly as is mild throughout the years. Two 1849sam aftertaste: Possibly it's onlv flaw is the fact normally done, as that would have diluted ples showed 14.5% fermentable extract that it seems to have a bit more flavor than the sweet liquor too much. The total vield (British 1059), alcohol 3.9%/wt (young you might expect with this type of beer. in this instance, was about half the usual winter beer) and another at 12.6° (Br. 1051) The other beers on mv list are pleasant amount. The date was Nov. 24, 1975, and and 4'A% alcohol. An 1866 winter beer, diversions, nothing spectacular to write there were 837 gallons of wort at 23.8° fer- 11.9° (1048), 3% alcohol, and an 1867 Sum home about, but vou'll find none of them mentables. In the kettle, thev added 42- mer Lmvenbrau, 13.6° (1055), with 3.6% disappointing. g lbs. of fresh Cascade hops, nearly an ounce alcohol/wt. A1901 Lmvenbrau Export, 13.5°, to the gallon, and about twice the normal with 3.95% alcohol; and a 1948 U.S.