Keith Lemcke of the Siebel Institute Germany’s Weyermann Malting Company, thought the brew was probably made the o f Technology, the country’s foremost to have the old Fraktur transliterated into Bavarian way— a lager. brewing school, sent me to an Austrian a modern German script. With the text in Using his research, Dornbusch then journalist and authority on beer, Conrad a form he could read and translate, Dorn­ concocted a recipe that approximated an Seidl, who explained that eighteenth- and busch began investigating the books and antique Dunkel with modern ingredients, early-nineteenth-century brewing books other Harmonist records I had unearthed. including Cluster, a widely grown, vintage did not have listed recipes, but rather nar­ Dornbusch determined that the “porter” hops variety that is a cross between wild ratives on brewing a “standard” beer. The the Harmonists’ customers lauded was American and cultivated English hops. It text then typically suggested ways to vary most likely a version o f Bavarian Dunkel was a recipe for Indiana’s First Beer! the standard to produce specialty beers. or Thuringian Schwarzbier— a rot (red) The Harmonists’ successors, Indiana’s But Seidl could not help further. Indeed, or braun (brown) beer, as opposed to a contemporary craft brewers, then took he indicated he had recently given a talk weiss (white) wheat beer. “German dark over. The Brewers of Indiana Guild agreed to the Bavarian Brewer’s and Maltsers’s As­ beers are very difficult to make because to brew Indiana’s First Beer as their 2010 sociation in Munich, “encouraging them the requirements o f color and flavor are Replicale. Each year, the guild’s members to do more research about historic brewing contradictory,” Dornbusch wrote. “Essen­ concurrently brew one type o f beer: the recipes— and to try to brew according to tially, unlike in a British porter, you need Replicale. Then come summer, the thirty- them.” to get the opaque color from highly kilned some Hoosier brewers tap their results Lemcke also recommended Horst grains, but w ithout the roasted flavors at the Indiana Microbrewers Festival in Dornbusch, the German author of a that normally came from very dark barley Broad Ripple’s Opti Park, afterward offer­ number of beer books, including Altbier, or wheat malts. One way to achieve this ing their brews at microbreweries across History, Brewing Techniques, Recipes. A today is through the malting of de-husked Indiana. So 185 years after the Harmonists resident o f Boston, Dornbusch bubbled barley.” Since the Harmonists’ home steamed up the Ohio with their equip­ with enthusiasm for the project. First he district of Baden-Württemberg was one of ment and expertise, Hoosiers can drink a arranged with Sabine Weyermann and the first German states to adopt the Beer pint o f Indiana history. • Thomas Kraus-Weyermann of Bamberg, Purity Law from neighboring Bavaria, he