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HOMEBREW Digest #4825
HOMEBREW Digest #4825 Tue 16 August 2005
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Re: Yeast culture from Erdinger Weissbier ("Greg 'groggy' Lehey")
Re: German Brewery Suggestions for Television Show ("Lori Brown")
Subject: Yeast culture from Erdinger Weissbier (jerry & Lilly Scott)
James Squire Pale Ale (Fred Johnson)
Re: Yeast culture from Erdinger Weissbier (Ed Westemeier)
Podcasts and HBers Gone Pro (Alexandre Enkerli)
re: German Brewery Suggestions for Television Show (Stacy)" <sgroene@lucent.com>
Binge and Respect (Alexandre Enkerli)
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Date: Tue, 16 Aug 2005 13:57:00 +0930
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: Yeast culture from Erdinger Weissbier
[Format recovered--see http://www.lemis.com/email/email-format.html]
Long/short syndrome.
On Saturday, 13 August 2005 at 2:30:43 -0700, Wally Doherty wrote:
>
> I was having an Erdinger Weissbier a few nights back and had an
> extra malt agar plate lying around so I decided to streak out some
> colonies from the dregs of the bottle to see what I get.
>
> The plate is starting to show a few nicely isolated colonies - but
> does anyone know what kind of yeast it is?
Conventional wisdom has it that most Weissbier bottles contain lager
yeast. Allegedly Schneider has real Weissbier yeast (Weihenstephan,
sold by Wyeast as 3068), but the others don't. My understanding is
that that's because Germans typically lager all beers after
fermentation, and only a lager yeast would condition at those
temperatures. I'd certainly be interested to hear your experience,
though.
Greg
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When replying to this message, please take care not to mutilate the
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------------------------------
Date: Mon, 15 Aug 2005 21:39:57 -0700
From: "Lori Brown" <loribrown at worldnet.att.net>
Subject: Re: German Brewery Suggestions for Television Show
Re: German Brewery Suggestions for Television Show
>So fellow home brewers, have those of you who have traveled to
>Germany any suggestions?
How about Bamberg in Franconia? This picturesque hill town which somehow
avoided being bombed in WWII has a lot to offer all in one location: Smoked
beers (rauchbier), meats, cheeses, etc. You have the Weyermann malting
company. Bamberg is a quaint medieval town with a town hall built over the
top of a river due to an interesting land dispute. For the architecture
buffs, you have Renaissance and Baroque churches and palaces. Bamberg has 9
breweries in town - and about 150 within about 25 miles! My favorite
Bamberg brewery/pub/hotel is Spezial, run by the Merz family. You can rent
a room overlooking the courtyard brewery and enjoy breakfast in the pub the
next morning. Right across the street is Fassla brewery/restaurant. While
you are there, you can't miss out on Mahr's (heavy timber interior) and
Schlenkerla (a classic) breweries/guesthouses either. Numerous beer gardens
are scattered around town, too. Can I volunteer to be your tour guide? :-)
Cheers!
Lori
Brier, WA
------------------------------
Date: Tue, 16 Aug 2005 05:30:14 -0500
From: jerry & Lilly Scott <jerry.lilly at earthlink.net>
Subject: Subject: Yeast culture from Erdinger Weissbier
Wally,
This was discussed a bit int he fortnight of yeast and the consensus was
that the larger breweries repitch hefewiezen with a lager yeast, likely
for longer shelf-life. That being the case, you probably have a lager
yeast. However, having just returned from a trip to Germany, I noticed
a significant taste differece between the Hefeweizens I purchased there
and the same brands purchased in the states (including Erdinger). This
may be due to them pasturizing the beers sent to the states, but I
became convinced that at least some of them are repitching with weizen
yeast for the more local market. I noticed that youa re in Sweden, so I
suppose that there is a chance it is a weizen yeast.
I brought back several bottles of hefeweizen (not including Erdinger
though) from my trip and plan to split my next few batches - pitching
1/2 with the yeasts I brought back and 1/2 with the yeast I normally use
- to see if I can get a flavor closer to my german favorites. If you do
the same with the Erdinger, I would love to compare notes to see if we
can confirm a brand or two that pitches with weizen yeast.
Cheers,
Jerry
------------------------------
Date: Tue, 16 Aug 2005 07:06:56 -0400
From: Fred Johnson <FLJohnson at portbridge.com>
Subject: James Squire Pale Ale
I just had a very nice pale ale from James Squire in Sydney. Does
anyone know how this beer is hopped?
(I wish I had also tried the IPA from James Squire.)
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Tue, 16 Aug 2005 09:12:06 -0400
From: Ed Westemeier <hopfen at malz.com>
Subject: Re: Yeast culture from Erdinger Weissbier
Sorry, but you're out of luck. I was given a tour of the brewery a
couple of years ago, and learned that Erdinger's weissbier yeast is
one of their most closely guarded proprietary techniques, so you're
not likely to be able to get any.
As you said, they filter and repitch for bottling, and the filtration
is very tight. The yeast in the bottle is an ordinary, clean lager
yeast that contributes essentially nothing to the flavor.
Erdinger is, I believe, the largest selling weissbier in Germany, and
is certainly a great example of the style. However, what you got on
your plate is probably not what you expected.
Ed Westemeier
Cincinnati, Ohio
On Aug 15, 2005, Wally Doherty wrote:
>
> I was having an Erdinger Weissbier a few nights back and had an extra
> malt agar
> plate lying around so I decided to streak out some colonies from
> the dregs of
> the bottle to see what I get.
>
> The plate is starting to show a few nicely isolated colonies - but
> does anyone
> know what kind of yeast it is?
>
> I know that they filter after primary fermentation, and then repitch
> for bottle
> conditioning. It is presumably this yeast that I've got growing.
> Is this
> secondary yeast just a repitch of the primary strain? Is it another
> variety of
> tasty Hefeweisen yeast that could be used as primary? Or is it
> just some junk
> yeast that would be inappropriate for use as a primary strain?
>
> Wally Doherty
> Linkoping, Sweden
------------------------------
Date: Tue, 16 Aug 2005 08:26:29 -0500
From: Alexandre Enkerli <aenkerli at indiana.edu>
Subject: Podcasts and HBers Gone Pro
Gang,
Was listening to a couple of beer podcasts. Some of them are rather
interesting.
Here's a short list so far:
http://www.basicbrewing.com/radio/radio.rss
http://craftbeerradio.com/CraftBeerRadio.xml
http://rss.oz.craftbrewer.org/
http://www.podbeer.com/beer/wp-rss2.php?category_name=PodCasts
http://goodbeershow.com/wp-rss2.php
http://www.thebeershowonline.com/podcasts/TheBeerShowOnline.xml
http://feeds.feedburner.com/BigFoamyHead
(Never listened to the last one.)
To subscribe through iTunes 4.9, go to the "Advanced" menu and paste the feed
in the "Subscribe to podcast" dialog.
Something was mentioned in two different podcasts. The idea that 90% of craft
brewers were once homebrewers. In must be on beertown.org somewhere.
Anyone has a link?
Cheers!
Alexandre
http://dispar.blogspot.com/
http://blog.criticalworld.net/
------------------------------
Date: Tue, 16 Aug 2005 16:14:43 -0400
From: "Groene, Stacy B (Stacy)" <sgroene at lucent.com>
Subject: re: German Brewery Suggestions for Television Show
Jodie,
Consider the beautiful town of Bamberg, home to the well known Schlenkerla,
purveyors of several fine smoked beers.
Its about 40 minutes north of Nuremberg, and well worth the trip.
Lots of great bridges and architecture that I imagine would be interesting
to the quilting set as well.
http://www.schlenkerla.de/sonstige/willkommene.htm
http://www.bamberg.info/www_tks/homeen_268_89_7_f.htm
Regards,
Stacy Groene
------------------------------
Date: Tue, 16 Aug 2005 22:03:06 -0400
From: Alexandre Enkerli <enkerli at gmail.com>
Subject: Binge and Respect
Ok, not directly HBing-related but an interesting piece on differences
in attitudes toward alcohol in Montreal and US universities:
http://www.canada.com/components/printstory/printstory4.aspx?
id=a8570aec-e8b2-4ad0-8523-55a0ca45f57f
To bring it a bit more on-topic. As we know to *respect* beer and
alcohol, we might have a responsibility, at least those of us in
post-secondary education, to help people change their attitudes toward
alcohol. Some HBDers have in fact given courses on beer at US
universities. Apart from possible problems with members of the
administration or with a few parents, it seems like those experiments
have been very successful. Students can be taught to appreciate good
beer and, in doing so, will adopt a drinking strategy which maximizes
enjoyment while diminishing problems due to alcohol consumption.
Alexandre
http://dispar.blogspot.com/
http://blog.criticalworld.net/
------------------------------
End of HOMEBREW Digest #4825, 08/16/05
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