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10-09-2014, 08:21
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I can't express my love for "Chemie der menschlichen Nahrungs- und Genussmittel" in words. Perhaps I should write a song.

I've caught 350 new analyses in the last week or so. There are hundreds more. I've really improved my data set on Czech Lagers, much to my delight. I never dreamed that I'd be able to find so many details. I suppose I should really do something constructive with them. Which I guess this sort of is.

The 58 beers in this set I've somewhat arbitrarily lumped together in 5 groups: Schenkbier, Helles Lagerbier, Dunkles, Pilsener and stronger Lagers. It's arbitrary because the Pilseners are also Pale Lagerbiers and some of the Schenkbiers are Pilseners. But I had to draw the lines somewhere. Feel free to rearrange everything in your head if you disagree with my categorisations.

All the place names were given in German and, where I've been able to work out the Czech name, I've put that in brackets

I'll begin with Schenkbier, because I've the most of them. Which is another confirmation that this was the most common type of beer in Bohemia. As it still is today. I suppose I could have used the modern Czech name of Výčepní Pivo, which is what these beers really are.



Bohemian Pale Schenkbiers 1888 - 1894


Year
Brewer
Beer
Style
package
OG
FG
OG Plato
ABV
App. Atten-uation
lactic acid %


1895
Aktien-Brauerei Eger (Cheb)
Abzugsbier
Schenkbier
draught
1031.2
1003.0
7.89
3.68
90.38%
0.089


1890
Petromitzer
Flaschenbier served in Prague
Schenkbier
bottled
1037.7
1012.4
9.48
3.28
67.11%
0.270


1890
Nusler
Flaschenbier served in Prague
Schenkbier
bottled
1037.9
1015.6
9.53
2.88
58.84%
0.170


1890
Popowitzer (Popovice)
Flaschenbier served in Prague
Schenkbier
bottled
1038.4
1010.9
9.65
3.56
71.61%
0.170


1890
Wisotschauer
Flaschenbier served in Prague
Schenkbier
bottled
1039.0
1013.0
9.79
3.36
66.67%
0.150


1890
Raudnitz (Roudnice nad Labem)
Flaschenbier served in Prague
Schenkbier
bottled
1039.2
1010.6
9.84
3.71
72.96%
0.150


1890
Miliner(Milín)
Flaschenbier served in Prague
Schenkbier
bottled
1039.4
1010.5
9.89
3.75
73.35%
0.230


1890
Bürgerliches Brauhaus, Pilsen
Flaschenbier served in Prague
Schenkbier
bottled
1039.6
1007.0
9.94
4.24
82.32%
0.170


1888
Alt-Pilsener
Schenkbier?
Schenkbier
draught
1039.7
1012.1
9.96
3.58
69.52%



1890
Konopischter (Konopiště)
Flaschenbier served in Prague
Schenkbier
bottled
1040.0
1017.8
10.03
2.86
55.50%
0.140


1890
Jinonitzer
Flaschenbier served in Prague
Schenkbier
bottled
1040.3
1014.7
10.11
3.31
63.52%
0.120


1894
Unknown
Abzugsbier
Schenkbier
draught
1040.9
1012.0
10.25
3.75
70.66%
0.115


1890
Wrschowitzer (Vršovice)
Flaschenbier served in Prague
Schenkbier
bottled
1042.0
1018.2
10.51
3.06
56.67%
0.180


1895
Bürgerliches Brauhaus in den Kgl. Weinbergen, Prague
Helles gewönhl. Bier
Schenkbier
draught
1042.3
1011.6
10.59
3.98
72.58%
0.098


1890
Actien Brauhaus, Smichov
Flaschenbier served in Prague
Schenkbier
bottled
1042.4
1016.4
10.61
3.35
61.32%
0.170


1891
Unknown, Pilsen
Pilsener Schenkbier
Schenkbier
bottled
1042.6
1014.8
10.66
3.59
65.26%
0.092


1891
Pracer
Schenkbier
Schenkbier
bottled
1042.9
1012.4
10.73
3.95
71.10%
0.131


1898
Bürgerliches Brauhaus, Pilsen
Schankbier
Schenkbier
draught
1043.0
1011.5
10.76
4.09
73.26%
0.112


1890
Pracer
Flaschenbier served in Prague
Schenkbier
bottled
1043.0
1012.7
10.76
3.93
70.47%
0.170


1894
Unknown
Abzugsbier
Schenkbier
draught
1043.2
1014.5
10.80
3.71
66.44%
0.108


1894
Unknown
Abzugsbier
Schenkbier
draught
1044.7
1016.6
11.16
3.63
62.86%
0.092


1890
Kreuzherrn (Krizovnicka)
Flaschenbier served in Prague
Schenkbier
bottled
1045.5
1020.3
11.35
3.25
55.38%
0.150


1892
Gödinger (Hodonín)
Schenkbier
Schenkbier
draught
1047.6
1018.0
11.85
3.83
62.18%
0.218


1892
Budweiser
Schenkbier
Schenkbier
draught
1047.7
1010.8
11.88
4.80
77.36%
0.258



Average



1041.3
1013.2
10.33
3.63
68.22%
0.154


Sources:


Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156



http://4.bp.blogspot.com/-P0LeSF6pJcg/VAwalGwlUOI/AAAAAAAAVL0/rpBMndc-7Bk/s1600/Bohemian_Pale_Schenkbiers_1888_1894.jpg (http://4.bp.blogspot.com/-P0LeSF6pJcg/VAwalGwlUOI/AAAAAAAAVL0/rpBMndc-7Bk/s1600/Bohemian_Pale_Schenkbiers_1888_1894.jpg)

I was surprised by how low the gravities were for some of this class. Quite a few are below 1040º and one barely over 1030º. On the other hand, a couple at the top end have gravities more in line with a Lagerbier. Thought the majority are between 10º and 11º Plato. The average gravity is just a touch over 10º Plato, which is about what I'd expect.

You'll note that a lot of the weaker examples are bottled beers. I find it a little that the weakest beers should be bottled.

In common with most 19th-century Lagers, the average rate of attenuation isn't great at 68%. In some examples it's a good bit worse than that, leaving the odd beer under 3% ABV. This really isn't how you usually imagine Lager of the 1800's.

Once again, the average acidity looks high. I'd expect a maximum of 0.1%. Compare this values with these ones from the 20th century:



20th-century Czech Lagers


Year
Brewer
Beer
Style
package
OG
FG
OG Plato
ABV
App. Attenuation
Acidity
colour


1935
Pilsner Urquell
Pilsner Urquell
Pils
bottled
1049.4
1013.8
12.28
4.62
72.06%
0.05



1961
Pilsner Urquell
Pilsner Urquell
Pils
bottled
1032.5
1010.9
8.21
2.70
66.46%
0.02
10


1950
Pilsner Urquell
Lager
Pils
bottled
1049
1013.5
12.19
4.61
72.45%
0.08
10.5 B


1950
Pilsner Urquell
Lager
Pils
bottled
1038.9
1010.3
9.77
3.71
73.52%
0.05
11 B


1957
Pilsner Urquell
Pilsner Urquell
Pils
bottled
1036.4
1010.1
9.16
3.41
72.25%
0.04
12


1957
Pilsner Urquell
Pilsener
Pils
bottled
1036.3
1010
9.14
3.41
72.45%
0.04
9


Sources:


Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.


Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.




http://1.bp.blogspot.com/-L-UHAT4sCpY/VAwbFeLEOqI/AAAAAAAAVL8/MnMxwJKF8qE/s1600/20th_century_Czech_Lagers.jpg (http://1.bp.blogspot.com/-L-UHAT4sCpY/VAwbFeLEOqI/AAAAAAAAVL8/MnMxwJKF8qE/s1600/20th_century_Czech_Lagers.jpg)

What next? How about Pilseners? Using modern Czech terminology, these would be called Světlý Ležák. Or Pale Lagerbier in German. I know. It's very inconsistent as I've also got a group Pale Lagerbiers.



Bohemian Pilseners 1888 - 1894


Year
Brewer
Beer
Style
package
OG
FG
OG Plato
ABV
App. Atten-uation
lactic acid %


1894
Mährisch-Neustädter (Uničov)
Lagerbier a la Pilsen
Pilsener
draught
1047.1
1011.1
11.74
4.68
76.43%
0.194


1890
Actien Brauhaus, Pilsen
Flaschenbier served in Prague
Pilsener
bottled
1047.2
1015.8
11.76
4.06
66.53%
0.210


1886
Bürgerliches Brauhaus, Pilsen
Pilsener
Pilsener
draught
1047.8
1015.4
11.89
4.19
67.75%



1897
Unknown Pilsen
Original-Pilsener
Pilsener
draught
1048.0
1014.3
11.95
4.36
70.21%
0.242


1890
Unknown Pilsen
Pilsener
Pilsener
draught
1048.1
1013.1
11.97
4.54
72.77%
0.186


1888
Bürgerliches Brauhaus, Pilsen
Pilsener
Pilsener
draught
1048.5
1015.0
12.07
4.34
69.07%



1898
Unknown Pilsen
Pilsener (sold in Berlin)
Pilsener
draught
1048.5
1014.3
12.07
4.44
70.52%



1891
Actien Brauhaus, Pilsen
Pilsener (sold in Zürich)
Pilsener
draught
1048.9
1012.0
12.16
4.80
75.46%



1891
Bürgerliches Brauhaus, Pilsen
Pilsener (sold in Zürich)
Pilsener
draught
1049.3
1014.6
12.26
4.50
70.39%



1892
Pilsener Export-Brauerei
Pilsener (sold in Bern)
Pilsener
draught
1052.2
1011.1
12.94
5.35
78.74%
0.120


1893
Bürgerliches Brauhaus, Pilsen
Pilsener
Pilsener
draught
1053.2
1013.2
13.18
5.20
75.19%
0.320



Average



1049.0
1013.6
12.18
4.59
72.09%
0.212


Sources:


Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156



http://1.bp.blogspot.com/-kzXImnmo0Ww/VAwbgSN1wrI/AAAAAAAAVME/NUBeqPMizO4/s1600/Bohemian_Pilseners_1888_1894.jpg (http://1.bp.blogspot.com/-kzXImnmo0Ww/VAwbgSN1wrI/AAAAAAAAVME/NUBeqPMizO4/s1600/Bohemian_Pilseners_1888_1894.jpg)

You'll see I've got a few from Pilsen itself. Bürgerliches Brauhaus, I'm sure you realise, is Pilsner Urquell. In terms of gravity and ABV the average is scarily close to modern Pilsner Urquell. Interestingly, four of the 5 strongest examples had been exported abroad.

Attenuation is better than for the Schenkbiers, but still well below the level of modern Lagers. Once again the level of acidity is high, even higher than in Schenkbier.

There are going to be just too many tables if I do all of this in one go. You'll have to wait until next time for the Dark Lagers, strong Lagers and, er, Pale Lagers,

More... (http://barclayperkins.blogspot.com/2014/09/bohemian-lagers-of-1880s-and-1890s-part.html)