DOCSLIB.ORG

Hbh - Biersorten

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Hbh - Biersorten HBH - BIERSORTEN Unser naturtrübes Bier wird auch heute noch, gemäß der alten handwerklichen Tradition, streng nach dem Reinheitsgebot von 1516 gebraut. Die Rohstoffe hierfür kommen selbstverständlich aus unserer Region, wie zum Beispiel unser Malz aus der Rhön Mälzerei Mellrichstadt und unser Hopfen aus der Hallertau. Unter der Aufsicht von unserem Braumeister Torsten Susemichel werden so unsere leckeren HBH – Biere hergestellt, die voller Vitamine, Spurenelemente, Enzyme und wertvollem Eiweiß sind. Rhöner Landbier - Unser Klassiker 0,3 l € 2,80 0,5 l € 3,80 Unser Rhöner Landbier ist ein untergäriges Bier und wird vergoren mit untergäriger Hefe. Es hat ein bernsteinfarbenes Aussehen und schmeckt feinwürzig, mild und süffig. Die Stammwürze liegt bei 12,9 % und dieses Bier hat ein Alkoholgehalt von 5,0 bis 5,2 Vol.-%. DLG Gold prämiert! HBH Pils - Das herbe Helle 0,3 l € 2,80 0,5 l € 3,80 Unser sonnengelbes HBH Pils ist unser Favorit, für alle Freunde eines herben Bieres. Die Stammwürze beträgt 11,9 %, der Alkoholgehalt liegt bei 4,7 –bis 4,9 Vol.-% Fuldaer Kellerbier - Die süße Verführung 0,3 l € 2,80 0,5 l € 3,80 Unser Fuldaer Kellerbier ist ein untergäriges Bier, vergoren mit untergäriger Hefe. Es hat eine dunkle Farbe und schmeckt malzig, vollmundig, mild und süffig. Die Stammwürze liegt bei 12,9 % und unser Kellerbier hat einen Alkoholgehalt von 5,0 bis 5,2 Vol.-% HBH Weizenbier - Das Erfrischende 0,3 l € 2,80 0,5 l € 3,80 Unser helles Weizenbier überzeugt durch seinen spritzigen und fruchtaromatischen Geschmack. Die Stammwürze beträgt 12,9 %, der Alkoholgehalt liegt bei 5,0 bis 5,2 Vol.-% HBH - CRAFTBEER Alle Flaschen 0,33 l zum Preis von: € 3,00 Auch zum Mitnehmen! Enzo - Coffee black beer Hier dreht sich alles um den Kaffee. Viele dunkle Malze geben dem Enzo seine röstigen Aromen. Abgerundet wird das Ganze durch den Einsatz von edlem Kaffee aus dem Hause Reinholz. Zutaten: Wasser, Gerstenmalz, gemahlener Kaffee, Hopfen, Hefe Stammwürze: 14 % Alkoholgehalt: 5,1 Vol.-% Fridolin – Helles Vollbier Die geheime Malzmischung gibt unserem Fridolin die kräftige Farbe sowie das würzige und vollmundige Aroma. Zutaten: Wasser, Gerstenmalz, Hopfen, Hefe Stammwürze: 12 % Alkoholgehalt: 5,1 Vol.-% Lisbeth – Gehopftes Pils Die Basis ist ein schönes, schlankes, kräftiges, gehopftes Pils, welches mit der Hopfensorte Herkules gestopft wurde. Der Herkules lässt kräftige, würzige, leicht blumige Aromen einfließen. Zutaten: Wasser, Gerstenmalz, Hopfen, Hefe Stammwürze: 13 % Alkoholgehalt: 5,5 Vol.-% Basaltbier – Helles Steinbier Heiße Steine während der Würzkochung sorgen für karamellier Hopfen und leichten Vanille Duft. Zutaten: Wasser, Gerstenmalz, Hopfen, Hefe Stammwürze: 13 % Alkoholgehalt: 5,6 Vol.-% HBH - CRAFTBEER Alle Flaschen 0,33 l zum Preis von: € 3,00 Auch zum Mitnehmen! Braggot – Honey Malt Ale Malzlastiges vollmundiges Bier mit Rhöner Honig. Der Honig wurde vergoren, so dass er nur seine würzigen Aromen entfaltet und die Süße reduziert wird. Zutaten: Wasser, Gerstenmalz, Honig, Hopfen Stammwürze: 14 % Alkoholgehalt: 5,9 Vol.-% Bernd- Heller Bock Trotz seiner Stärke ist es sehr bekömmlich und harmonisch. Weder die Malzsüße noch die Hopfenbittere dominieren dieses ausgewogene Bier. Ein sehr aromatisches Genusserlebnis. Zutaten: Wasser, Gerstenmalz, Hopfen, Hefe Stammwürze: 16 % Alkoholgehalt: 7,0 Vol.-% Katrin – Export Gebraut mit historischer Gerste Namens: Chevalier von Neuhaus. Zutaten: Wasser, Gerstenmalz, Hopfen, Hefe Stammwürze: 13 % Alkoholgehalt: 5,3 Vol.-% Bianca - Rotbier Voller Körper aus Spezialmalzen und die sanfte bittere Note aus den Hopfensorten Magnum, Tradition und Mandarina Bavaria. Zutaten: Wasser, Gerstenmalz, Hopfen, Hefe Stammwürze: 12,9 % Alkoholgehalt: 5,1 Vol.-% HBH - BIERPROBE Mini – Bierprobe € 5,20 3 x 0,1 l Bier und 1 x Schnapsglas mit Nüssen (Pils, Keller- und Saisonbier) Julia´s Liebling € 6,20 4 x 0,1 l Bier (Pils, Keller-, Saisonbier und Craft Beer) Egi´s Spezial € 8,20 3 x 0,1 l Bier und 1 x 2 cl Triple B (Pils, Keller-, Saisonbier und Bierbrand) HBH - BIERVIELFALT Mixed Biere Radler & Co. – Radler & Cola Bier Weizenbier – Russ & Cola-Weizenbier Banane- oder Kirsch-Weizenbier Landbier – Mango-Granatapfel Landbier – Trübe Zitrone 0,3 l je € 2,80 Kirsch & Bier 0,5 l je € 3,80 Alkoholfreie Biere Alkoholfreies Weizen 0,5 l Flasche € 3,80 Bitburger Drive 0,33 l Flasche € 3,20 Bitburger Radler 0,33 l Flasche € 3,20 GETRÄNKEKARTE Aperitif Hausmarke Sekt 0,1 l € 3,50 trocken Hausmarke Sekt 0,75 l € 22,00 trocken Aperol Spritz A)D) 0,2 l € 5,90 Hausmarke Sekt, Aperol, Sodawasser, Eiswürfel Waldbrause Spritz 0,2 l € 5,90 Hausmarke Sekt, eine Brause Ihrer Wahl, Eiswürfel Walbrause Spritz - alkoholfrei 0,2 l € 4,20 Sodawasser, eine Brause Ihrer Wahl, Eiswürfel Longdrinks Jack Daniels (4 cl) mit Coca Cola A)C)D) 0,3 l € 6,50 Bacardi (4 cl) mit Coca Cola, O-Saft oder Sprite A)C)D) 0,3 l € 6,50 Gin Tonic (4 cl) mit Tonic Water E) 0,3 l € 6,50 Wodka (4 cl) mit Bitter Lemon oder O-Saft E) 0,3 l € 6,50 A)Farbstoff, B)Sulfite, C)Süßstoffe, D)Coffein, E)Chinin GETRÄNKEKARTE Softdrinks Coca Cola A) C) D) Coca Cola light A) D) Coca Cola zero A) C) D) Spezi A) C) D) Fanta A) Sprite 0,3 l je € 2,80 Säfte und Saftschorlen (Apfel, Orange, Johannesbeere) 0,5 l je € 3,80 Alkoholfreie Förstina-Getränke Mineralwasser 0,25 l je € 2,80 classic, medium oder naturell 0,75 l je € 6,20 HBH Waldbrause Mango-Granatapfel Trübe Zitrone Pflaume A) C) 0,25 l je € 2,50 Schwepes Bitter Lemon, Ginger Ale oder Tonic Water E) 0,3 l je € 3,10 A)Farbstoff, B)Sulfite, C)Süßstoffe, D)Coffein, E)Chinin KAFFEE- UND TEESPEZIALITÄTEN Kaffee aus der Rösterei „Reinholz“ Caffe Crema D) € 2,30 Espresso D) € 2,10 Espresso Macchiato D) € 2,50 Doppelter Espresso D) € 3,50 Milchkaffee D) € 3,50 Cappuccino D) € 2,80 Latte Macchiato D) € 3,50 Heiße Schokolade mit Milch € 2,80 Tee aus dem Hause „Ronnefeldt“ Für unsere Auswahl sprechen Sie uns bitte auf unsere reichhaltige Teekarte an! A)Farbstoff, B)Sulfite, C)Süßstoffe, D)Coffein, E)Chinin WEINKARTE Weißwein Johannesberger Erntebringer halbtrocken B) Rheingau 2017 0,2 l € 4,80 Grauer Burgunder Pfalz trocken B) Eugen Müller Pfalz 2017 0,2 l € 4,80 Rotwein Trollinger mit Lemberger trocken B) Güglinger Heuchelberg 2016 0,2 l € 4,80 Blauer Portugieser Pfalz halbtrocken B) Vier Jahreszeiten 2016 0,2 l € 4,20 Roséwein Vier Jahreszeiten Blauer Portugieser B) Weissherbst trocken Pfalz 2017 0,2 l € 4,80 Weinschorle Tagesweinschorle weiß oder rot B) 0,2 l € 4,00 Apfelwein pur, sauer, süß oder mit Cola B) 0,25 l je € 2,90 0,5 l je € 3,90 A)Farbstoff, B)Sulfite, C)Süßstoffe, D)Coffein, E)Chinin GETRÄNKEKARTE Spirituosen Aquavit Malteser Aquavit 2 cl € 3,50 Jubiläums-Aquavit 2 cl € 3,90 Likör Baileys Irish Cream A) D) 4 cl € 4,50 Sambuca 2 cl € 3,50 Erdbeer-Limes A) 2 cl € 2,50 Bitter Jägermeister 2 cl € 3,00 Ramazzotti 4 cl € 4,50 Fernet Branca 2 cl € 3,50 Unser Highlight „Schnaps Roulette“ 8 Hausschnäpse & 8 Hausliköre à 2 cl € 35,00 zur Happy Hour von 21.00 - 22.00 Uhr € 30,00 Bierbrand Unsere hauseigene Spezialität Triple B / 38 Vol.-% 2 cl € 3,90 Von uns gebraut – in Schlitz gebrannt. In unserer hauseigenen Brauerei brauen wir ein dunkles Doppel-Bock-Bier, das wir zum Brennen in die Schlitzer-Destillerie geben. Dort wird der Brand in Holzfässern gelagert und erhält dadurch seinen besonders weichen und harmonischen Geschmack. Triple B-Flasche zum Mitnehmen 0,5 l € 35,50 A)Farbstoff, B)Sulfite, C)Süßstoffe, D)Coffein, E)Chinin GETRÄNKEKARTE Regionale Spezialitäten aus der Schlitzer Destillerie Kümmel & Korn Die Traditionsprodukte „Schlitzer Doppelkorn“ und „Burgenkümmel“ erfreuen sich im Fuldaer Land seit Jahrzehnten großer Beliebtheit. Schlitzer Doppelkorn / 38 Vol.-% weich & mild mit würziger Note 2 cl € 3,00 Burgenkümmel / 35 Vol.-% Die Destillation des Kümmelsamens gibt dem „Burgenkümmel“ einen unverwechselbaren Geschmack 2 cl € 2,90 Kräuter & Likör Rhönwurz / 32 Vol.-% aus halbbitteren Wurzeln & harmonischen Kräutern 2 cl € 2,90 Aha Excelsior / 38 Vol.-% Magen-Kräuter-Elixier nach Rezeptur des Franziskanerklosters Fulda 2 cl € 3,40 Edle Brände -Obstbrände- Williams Birnenbrand / 40 Vol.-% unverwechselbar intensiver Williams-Christ-Brand 2 cl € 3,40 Obstler / 40 Vol.-% geradliniger, vollfruchtiger Obstler aus Äpfeln & Birnen 2 cl € 3,50 Himbeerbrand / 40 Vol.-% kräftiger und blumiger Himbeerduft und -geschmack 2 cl € 4,80 Mirabellenbrand / 40 Vol.-% aromatischer Brand aus sortentypischen Mirabellen 2 cl € 3,40 Haselnuss-Geist / 35 Vol.-% weicher Brand mit Haselnuss-Schoko-Aromen 2 cl € 3,60 A)Farbstoff, B)Sulfite, C)Süßstoffe, D)Coffein, E)Chinin .
Load more

Recommended publications
  • Press Release
    Contact: Mark Emiley 2615 S 302nd St. Specialty Competitions LLC Federal Way, WA 98003 Specialty Competitions Phone 206-251-1344 [email protected] LLC Press Release State Brewers Shine in Seventh Washington Beer Awards® Washington’s seventh state-wide professional beer competition results announced Seattle, WA, June 15, 2019: Specialty Competitions LLC is proud to release the results of the seventh annual Washington Beer Awards®. This year 117 Washington breweries received recognition of gold, silver, and bronze medals in 79 award category groupings. The results for this Washington-only professional beer competition were announced on June 15th at the Washington Brewers Festival at Marymoor Park in Redmond where some of Washington’s best brewers received medals for their award winning beers. The judging for the Washington Beer Awards was held on June 1st and 2nd at Elliott Bay Public House & Brewery in Lake City. The panels of trained judges had to evaluate 1,467 beers from 193 breweries spanning 135 unique styles from the Brewers Association Beer Style Guidelines for technical and stylistic excellence. The competition was held with the endorsement of the Washington Beer Commission as a way to celebrate Washington’s growing brewing culture and recognize excellence in the craft. All of Washington’s craft breweries were invited to submit entries to the competition held in a similar format to other craft beer competitions like the Great American Beer Festival® and World Beer Cup®. Four special awards, the Very Small, Small, Mid-Sized and Large Breweries of the Year, were presented to breweries who won numerous medals in many categories.
    [Show full text]
  • Ancient and Obscure Beers
    Ancient and Obscure Beers Geoff Groff Mark Pangle [email protected] [email protected] Juniper Ales What is juniper ale? Sahti and gotlandsdrika are traditional ales brewed in the Scandinavian countries of Finland, Norway, and Sweden. Currently it is not as common as it historically was, due to large industrialized breweries and changes in ale/beer temperance. Juniper has a major role in the brewing of these particular ales as do other trees and herbs. It is still being brewed, even commercially. Brewing Juniper Ales Juniper plays a major role in the making of both sahti and gotlandsdrika, and has been a traditional herb used in ale making in Norway and the Scandinavian countries for centuries. A few other trees are used as well; alder is used frequently, along with birch, spruce, hazel, oak, and willow. Notable characteristics of brewing sahti; lots of juniper, small amounts of hops, rarely a boil after the mash, traditionally uncarbonated, a strong ale (>1.075) and a quick turnaround from mash to glass. Brewing Juniper Ales The mash process would be familiar to homebrewers, the malt is soaked in hot water, or somewhat more commonly, a juniper extract. The mash can last anywhere from an hour or several days. As the ancient brewers really no idea what mash temperatures they were hitting, there were typically multiple hot water additions to raise the temperature. If hops are used, they are more commonly added in the mash to add aroma, or added in a boil if one is done. Brewing Juniper Ales After the mash is done, the wort is drained and saved, and the wet malt is removed from the vessel.
    [Show full text]
  • Evidence from the Franconian Beer Industr
    THE ROLE OF AUTHENTICITY CONSTRAINTS AND GEOGRAPHICAL COMMUNITIES ON ENTREPRENEURSHIP: EVIDENCE FROM THE FRANCONIAN BEER INDUSTRY 1989-2012 by Margarita Cruz A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy Institute of Management (IMA) Università della Svizzera italiana (USI) Lugano, Switzerland July, 2016 To Andreas For the freedom to break with traditions ii ACKNOWLEDGEMENTS I feel enormously lucky to have been able to join the Institute of Management (IMA) and its vibrant community of faculty and students in 2011. Being part of this community allowed me to take part of multiple arenas of interaction where incredibly smart and rigorous people helped shaping the ideas throughout this dissertation. I am primarily thankful to my advisors, Nikolaus Beck and Filippo Carlo Wezel, whose constant support and sincere advice has been essential in the process of advancing this dissertation and the next academic steps. I am grateful to Nikolaus Beck for giving me the freedom and autonomy to follow my ideas, for his constructive attitude and also for teaching me the values of being authentic and persistent in academia. I am thankful to Filippo Carlo Wezel for teaching me to be always rigorous and encouraging me to think out of the box. His advice has also been immensely valuable in understanding how to navigate the academic world and becoming a good citizen within the academic community. I am also deeply grateful to Gianluca Carnabuci. His constant and unconditional mentorship became an important anchor throughout my dissertation, particularly, in the last and most challenging phases. Thanks for your dedication and commitment to the well-being of students and their careers.
    [Show full text]
  • BURP NEWS the Latest in E R D B the Official Newsletter of the Official BREWERS UNITED for REAL POTABLES Information
    Check RS UN burp.org for E IT W E BURP NEWS the latest in E R D B The Official Newsletter of the official BREWERS UNITED FOR REAL POTABLES information. F B U R P S O E There can't be good living where there R VA D DC M L R B is not good drinking -- Benjamin Franklin E A A L P O T Christine Lewis, Editor July / August 2003 328 Cool Breeze Court (301) 412-7317 & [email protected] Pasadena, MD 21122 Garvin’s Grist By Rick Garvin, Fearless Leader July Meeting European Light Lager Competition Since the June meeting we went from spring to late Bruce Bennet & Nancy Cosier’s House summer without skipping a beat. The calendar of Saturday, July 19, 2003 my seasons is marked by how long it takes to chill a batch of beer. Right now, my counterflow chiller 1:00 O’clock is getting us down to 75F. I miss April already. But, Nokesville, VA warm weather makes for festive outdoor Bring your bathing suit!! meetings!! The June meeting at the Graham’s house was a wonderful day with lots of great beers. It was August 22, 23 & 24, 2003 warm enough that folks were sticking to shade. MASHOUT on Popenoe Mountain That was easy at the Graham forest castle. Ken, Wheat Beer Competition Sara and Victoria whipped up an enormous paella for us. Their outdoor paella pan is at least four feet across. Shrimp, fish, scallops, chicken, pork ribs, lots of vegetables cooked with rice. A September Meeting buffet in a pan.
    [Show full text]
  • Physicochemical Characterization of Sahti, an 'Ancient' Beer Style
    Research article Institute of Brewing & Distilling Received: 18 February 2015 Revised: 20 May 2015 Accepted: 10 June 2015 Published online in Wiley Online Library: 11 September 2015 (wileyonlinelibrary.com) DOI 10.1002/jib.246 Physicochemical characterization of sahti, an ‘ancient’ beer style indigenous to Finland Jukka Ekberg,1 Brian Gibson,1* Jussi J. Joensuu,1 Kristoffer Krogerus,1,2 Frederico Magalhães,1,2 Atte Mikkelson,1 Tuulikki Seppänen-Laakso1 and Arvi Wilpola1 Sahti, a strong, unhopped farmhouse beer flavoured with juniper, is still actively brewed in rural areas in Finland. Presented here is the first comprehensive analysis of the physical and chemical properties of this unique beer style. Twelve sahti sam- ples from the southwest of Finland were analysed and, while properties varied, the beers generally had high levels of alcohol (mean = 7.9% ABV) and high residual extract (mean = 9.5°P). Foam stability was negligible, as is typical for the style, and glycerol concentrations at 3.1 – 4.7 g LÀ1 were higher than in reference beers (commercial lager, wheat beer and porter). These features may be attributed to the very high gravity conditions employed in brewing sahti beers. Bitterness levels were relatively low (3–13 IBU) owing to the absence or moderate use of hops. All samples contained detectable levels of the clove- like compound 4-vinylguaiacol owing to the use of baker’s rather than brewer’s yeast for brewing. Concentrations of higher alcohols and esters were high, with many individual aroma compounds being above the normal flavour thresholds. Results have highlighted the uniqueness of this style of beer in comparison to commercially available beers and have contributed to our understanding of the reasons for the particular sensorial properties of this traditional beer style.
    [Show full text]
  • Editors Crush. the Presidents Sparge
    Editors crush. Congratulations to the winners in all classes especially the more hotly contended classes. So much work that has to be done before What this really showed to me was the Christmas and still more too come. breadth of brewing styles that Canberra This edition of the ferm has a good Brewers have encompassed. It was selection of articles, some from the web, certainly the first time that a Steinbier was but most from fellow brew club members. entered and I do not believe that we have There is a great article about Dry hopping seen examples of Flemish Reds in our lagers, a couple of funnies and Brother annual competitions before. Google was kind enough to outline the All judging sessions were well attended by events of the Oktoberfest held at Fatboys, judges and stewards, who not only did all which will be a definite designated driver the kitchen work but drove the tired (and in event for me next year. The results of the some cases emotional (Kurtz)) home. ACTABC which was judged over the A big thanks to the organizers, Lionheart previous couple of weeks was astounding, in particular who gave up his house night with the amount of entries exceeding over after night as well as provided snacks. 170, congrates for a very successful event Next off the rank , competition wise is the and to all those that got a place, good luck AABA which is again being held in in the Nationals. The top 3 results for each Canberra at the Canberra Club on Saturday category can be found on the Canberra 13th November.
    [Show full text]
  • Toutes Les Bières Du Monde
    Ferment Appréciation Observations Nom Brasserie Pays Note Type °Alc Bouteille Ville ation Blonde, cristalline, mousse serrée typique des pils . Arôme doux et 1664 Kronenbourg France 12 Pils basse 5,9 25 ou 33 cl Strasbourg assez neutre. Bon cachet de malt , bière à peine douce, légère post- Kronenbourg amertume. Bière correcte pour se rafraîchir. Bière dorée, limpide, mousse blanche serrée assez stable, fine Véritable bière de Flandres , de saturation. Nez doux de malt et de houblon aromatique, assez la brasserie de St Sylvestre. 3 monts de St Sylvestre France 15 Spéciale haute 8 75 cl St Sylvestre Cappel classique. Bouche bien charpentée, goût doux à l'amertume bien balancée et durable, corps ferme, bouche aux tons liquoreux. Bonne bière des Flandres, typée et capiteuse. Française de Une pils classique, assez moelleuse, correcte sans être fabuleuse. 33 export France 11 Pils basse 4,8 25 cl Paris brasserie Représentante typique des pils françaises, rafraîchissante. Abbaye rouge foncée, cristalline, bien saturée en bulles moyennes. Abbaye d'aulne. Bière forte et Mousse beige claire fine, de durée moyenne. Arôme puissant et sucrée, mais peu épicée. Filtrée. Abbaye d'Aulne De smedt Belgique 14 Abbaye haute 10 33 cl Opwijk caramélisé aux tons liquoreux très riches. Saveur puissante et sucrée, 'Superbe' bien maltée, peu amère et faiblement épicée et âcre Flandres, typée et capiteuse. Abbaye dorée-orangée, sur levure en petits paquets, bien saturée en bulles fines, mousse serrée de durée moyenne. Arôme doux, nez Abbaye de Lefebvre Belgique 14,5 Abbaye haute 8 25 cl Quenast aromatique de levure Bouche fine et fruitée, peu amère, dominance de Gembloux malt et levure, acreté peu développée, astrigence faible.
    [Show full text]
  • Ohio Valley Homebrewers Association • April 2009TAP • Vol
    Ohio Valley Homebrewers Association www.ovha.net • April 2009TAP • Vol. 13, No. 4 Standby for a Presidential Fireside Chat Spring means sour, and very tasty Flanders Red. Wyeast Bugs.... 3789-PC Trappist Blend is a mix of ‘regular’ ale yeast and Brett that will yield a more subdued Sanitation! beer (maybe a sour Saison anyone?) Finally, 2009 Sanitation! Sani- Wyeast 5151-PC Brettanomyces claussenii is a tation! That’s Brett-only additive that adds a more tropical Upcoming Events what everyone fruit sort of taste. preaches as the APRIL first rule of brewing. Well, this month, I say Jokes aside, sanitation is just as important in Wed, Apr 29, 7 pm: forget all that noise, and let the bugs run free! these beers as usual. You want the initial beer Well, OK, not exactly. The bugs I am referring to be clean and free from other not-so-good- Meeting, Germania to are things like Brettanomyces that are used tasting bugs. You can then add in exactly the Mannerchor, Beer Style: to add a sour flavor to primarily Belgian style of species you need to a nice clean beer to get Pale Ale/IPA. Topic: beers like Flanders Red and Lambic. It just so the desired flavor. Also, it’s a good idea to have Homemade Equipment happens that this month is a great time to try a a dedicated fermenter and set of racking equip- by Brad Bredhold sour beer because Wyeast Labs has three lim- ment set aside for working with sour beers ited time strains of bacteria or yeast/bacteria because you may not enjoy that next batch of MAY blends.
    [Show full text]
  • 1. American Light Lager 2. European Light Lager 3. Light
    The following guidelines should be viewed as a work in progress. Fortunately, the world of beer and brewing is ever changing and evolving. With this in mind the BJCP has established a committee to review and refine these style guidelines. Your comments are welcomed. The guidelines may be used for competition category definitions, as part of a study guide for the BJCP exam, or just to expand one’s understanding of the myriad beer styles to be enjoyed. 1. AMERICAN LIGHT LAGER B. Northern German Pilsner An adaptation of the Bohemian Pilsner style, but drier from A. Light/Standard/Premium differences in malt, hops, water character, and attenuation. Aroma features grain and distinctive, flowery noble hops. Light The standard American, Canadian, Japanese, Mexican, and gold to medium gold color. Crisp flavor with prominent hop Australian beer styles. Light grain and flowery hop aromas. May bitterness. Light to medium in body. have slightly fruity aromas from yeast and hop varieties used. Pale straw to pale gold color. Crisp and dry flavor, can have Commercial Examples: Warsteiner, Bitburger, Kulmbacher Monchshof some sweetness. Very light body from use of a high percentage Pils, Becks, St. Pauli Girl. of adjuncts such as rice or corn. Delicate and dry. Usually well carbonated. 'Light' beers have 1/3 fewer calories than Standard; Premium beers tend to have fewer adjuncts or can be all-malt. C. Scandinavian-Dutch Pilsner Similar to German pilsners but with somewhat lower original Commercial Examples: Budweiser (USA), Molson Golden (Canada), gravities, a drier flavor, and a lighter palate. The hop character in Kirin (Japan), Corona (Mexico), Fosters (Australia) .
    [Show full text]
  • 2008 THIRSTY Classic Results
    2008 THIRSTY Classic Results November 1 2008 Sponsored by THIRSTY 150 Entries BEST OF SHOW Brian Clauser St. Peters, MO Pumkin Ale 21A Spice, Herb, Vegetable Beer Garage Brewers Society Andy Joynt Iowa City, IA Smoked Vanilla Porter 12B Robust Porter TJ Brotherton Mark Tanner Weatherby Lake, Tripel Trouble 18C Belgian Tripel Jay Hops MO Table 1 - Light Lagers & Pilsners (11 Entries) Brian Clauser St. Peters, MO BoPils 2B Bohemian Pilsner Garage Brewers Society Dave Morse Burlington, IA Burlingtower Schweizerbier 1E Dortmunder Export Burlington Area Hombrewers (Welderbeer) Association James Henjum White Bear Lake, 1B Standard American St. Paul Homebrewers Club MN Dave Morse Burlington, IA Van Dave Lager 1C Premium American Burlington Area Hombrewers Association Michael Tiernan West Des Moines, 2A German Pilsner Raccoon River Brewers Association IA Michael Tiernan West Des Moines, 1D Munich Helles Raccoon River Brewers Association IA Michael Tiernan West Des Moines, 1E Dortmunder Export Raccoon River Brewers Association IA Michael Tiernan West Des Moines, 2B Bohemian Pilsner Raccoon River Brewers Association IA Mark Tanner Weatherby Lake, Czech Pilsner 2B Bohemian Pilsner Jay Hops MO Mark Tanner Weatherby Lake, American Pilsner 2C Classic American Pilsner Jay Hops MO Michael Tiernan West Des Moines, 2C Classic American Pilsner Raccoon River Brewers Association IA Table 2 - Amber & Dark Lagers (9 Entries) Brian Clauser St. Peters, MO Schwartzbier 4C Schwarzbier Garage Brewers Society Dave Morse Burlington, IA Van Dave Dark Lager 4A Dark
    [Show full text]
  • Vifd4bykg RALPH
    RALPH SEMLER BURP NEWS MEMORIAL ISSUE The Official Newsletter of BREWERS UNITED FOR REAL POTABLES "So Many Brews So Little Time" Bruce Feist and Polly Goldman, Editors 926 Kemper Street E-Mail: [email protected] Alexandria, VA 22304-1502 [email protected] (703) 370-9509, Voice / (703) 370-9528/3171, BBS October 1996 What's Inside! What’s Brewing 1 BURP Obituary: Ralph Semler 2 BJCP Exam Preparation Class 2 BURP Trip to the Mount Vernon Cidery 2 Club Competitions 3 Mashout 1996 Report 4 September Meeting Report 5 Et Tu Brew-tus Crossword Puzzle 6 October 12 at Meeting at the University of Maryland Andy’s Beer Journal: Ode Upon a British Pint 7 12:00 Noon Apiary building; Weird Beer contest Tasty Travels with Jonathan: Dallas 8 October 18 Deadline for November BURP News Tasty Travels with Mark: Frederick, MD 9 Baltimore Beer Tour 10 November 9 Washington DC Pub Crawl DC Pub Crawl 10 Solutions to Et-Tu Brew-Tus Crossword Puzzle 10 November Meeting North by Northwest Beer Tasting 11 November 23 Baltimore Pub Crawl Back to James Bay Brewery with Bruce and Jonathan 13 Adjuncts: Sugar 14 December 17, Meeting / Holiday Banquet at Oxon Hill Kegging 15 6:00 PM A Tale of Two Breweries: Ushers and Youngs 16 February 11, Meeting / Stout Competition at Oxon Directions to October Meeting 20 1997 at 6:00 PM Hill Designated Driver Program 20 Guide for New Members 20 BURP News is the official newsletter of Brewers United for Real Potables.
    [Show full text]
  • Brauerei Hofstetten P.1
    Brauerei Hofstetten p.1 Brauerei Hofstetten, Krammer GmbH & Co KG Adsdorf 5 A-4113 St. Martin / Mühlkreis, Austria The small Austrian brewery was first mentioned in 1449 and is family-owned since 1847. The family’s great-great-grandfather, a cattle trader, took over when its former owner couldn’t pay their debts. In 1998 Peter Krammer inherited the company from his father. He now brews with his team of 9 employees around 5,550 hl of mostly unique interpretations of the classic Bock Bier Style Food pairings: tation. The Zwickelbier style is an unfil- Heller Bock The hop oils harmonize just as well with tered lager beer (Bottom-fermenting) that baked fish as with radicchio, chicory or traditionally is served as soon as fermenta- hearty meat roasts. Courageous connois- tion is complete. Saphir seurs pair the Heller Bock Saphir with Kuebelbier is brewed as a pilsner and is desert. The sweet accompaniment in this then bottled directly from the cellars with- Dry-hopped with Saphir combination enhances all the hop-bitter out any filtration allowing all the yeast hops for over 8 weeks splendor of the Heller Bock Bock. and natural substances to enter the bottle. Unlike Kellerbier, the maturation casks o Behind this mysterious name hides the Original Gravity : 16.5 Plato of Zwickelbier are bunged (”gespundet very hopp Christmas Bock recipe of Brew- Alc/vol: 6.5% in German) just before the end of the fer- ery Hofstetten. Besides the Hallertauer hop IBU: 49 mentation. This builds up effervescence in varieties Magnum, Aurora and Tradition EBC: 26 the brew.
    [Show full text]