PDA

View Full Version : Shut up about Barclay Perkins - Bohemian Lagers of the 1880's and 1890's (part two)



Blog Tracker
12-09-2014, 08:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2014/09/bohemian-lagers-of-1880s-and-1890s-part_12.html)

Here's the rest of those Bohemian beers I didn't have time and space for last time. Honestly, there's so much material, I'll be busy for months, if not years.


Maybe I'd have made my life simpler had I included the Pale Lagerbiers with the Pilsensers. Then again, maybe not, because, although some of the averages are very close a couple aren't. Meaning I can draw some conclusions about the differences between the two. I was going to say attenaution, then I noticed that outliers - the Prälat Flaschenbier and Touristenbier, that I'm not even sure were Lagerbiers - was dragging the average down. Take them out and attenuation is 74%.

Oh. I notice I've also included a couple that are Pilseners. What the hell, I can't be bothered to fiddle with the tables any more today.



Bohemian Pale Lagerbiers 1886 - 1894


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


1895
Bürgerliches Brauhausin den Kgl. Weinbergen, Prague
Helles Lagerbier
Helles
draught
1044.4
1011.2
11.09
4.31
74.77%
0.103


1886
Bürgerliches Brauhaus, Pilsen
Lagerbier
Lagerbier
draught
1047.3
1012.7
11.78
4.49
73.15%



1898
Bürgerliches Brauhaus, Pilsen
Lagerbier
Lagerbier
draught
1047.3
1012.6
11.78
4.50
73.36%
0.103


1891
Wittingauer (Třeboň)
Weisses Lagerbier
Helles
bottled
1048.5
1012.7
12.07
4.65
73.81%
0.099


1895
Aktien-Brauerei Eger
Lagerbier
Lagerbier
draught
1048.5
1012.0
12.07
4.74
75.26%
0.078


1890
Wittingauer (Třeboň)
Flaschenbier served in Prague
Lagerbier
bottled
1048.5
1012.4
12.07
4.69
74.43%
0.160


1894
Kalthausen
Pasteurisirtes Touristenbier
Lagerbier
draught
1051.8
1025.4
12.85
3.39
50.97%
0.146


1890
Kreuzherrn (Krizovnicka)
Prälat Flaschenbier served in Prague
Lagerbier
bottled
1057.0
1020.1
14.07
4.78
64.74%
0.290



Average



1049.2
1014.9
12.22
4.44
70.06%
0.140


Sources:


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



http://2.bp.blogspot.com/-JEDCadfR-r8/VAwb5Ee27MI/AAAAAAAAVMM/TR2SeFR22ro/s1600/Bohemian_Pale_Lagerbiers_1886_1894.jpg (http://2.bp.blogspot.com/-JEDCadfR-r8/VAwb5Ee27MI/AAAAAAAAVMM/TR2SeFR22ro/s1600/Bohemian_Pale_Lagerbiers_1886_1894.jpg)

The level of acidity is much lower than for Pilsenser and again taking out those two beers, averages to just over 0.1%. I'd have expected the Pilseners to have been cleaner.

The next group are Dark Lagers:



Bohemian Dark Lagers 1890 - 1895


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


1890
Br. "U Stajgru"
schwarz Flaschenbier served in Prague
Dunkles
bottled
1036.0
1011.3
9.06
3.20
68.61%
0.150


1890
Br. Zum blauen Hecht
schwarz Flaschenbier served in Prague
Dunkles
bottled
1043.3
1012.5
10.83
3.99
71.13%
0.260


1890
Brauerei "U Flecu"
schwarz Flaschenbier served in Prague
Dunkles
bottled
1046.3
1016.2
11.54
3.89
65.01%
0.180


1895
Bürgerliches Brauhaus in den Kgl. Weinbergen, Prague
Schwarzes Königsbier
Dunkles
draught
1052.1
1016.8
12.92
4.58
67.75%
0.097



Average



1044.4
1014.2
11.09
3.91
68.13%
0.172


Sources:


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



http://2.bp.blogspot.com/-2X9Q5UYOetE/VAwd3iy1qbI/AAAAAAAAVMc/dtdKk8z60aM/s1600/Bohemian_Dark_Lagers_1890_1895.jpg (http://2.bp.blogspot.com/-2X9Q5UYOetE/VAwd3iy1qbI/AAAAAAAAVMc/dtdKk8z60aM/s1600/Bohemian_Dark_Lagers_1890_1895.jpg)

Being honest, the only thing they really have in common is their colour. They look like two Schenkbiers one Lagerbier and one stronger beer.

I was delighted to spot U Fleků's beer in there. It's obviously not the same as the current beer, as that's 13º Plato. Now it doesn't say right out in the source that it's a bottom-fermented beer. But, it is in a table devoted to bottom-fermenters and top-fermenting beers have tables of their own.

Pretty crap attenuation and a high level of acidity are other features. The other averages are pretty meaningless as the beers are all of different gravities.

And finally what I'm calling stronger Lagers. Uninspired, I know. Speciální Pivo would be the modern Czech term.




Bohemian stronger Lagers 1888 - 1892


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


1890
Wisotschauer
Bockbier served in Prague
Bock
bottled
1047.4
1016.7
11.81
3.96
64.77%
0.270


1891
Smichower
Granatbier
Export
bottled
1053.5
1021.0
13.24
4.19
60.71%
0.121


1891
Pracer
Granatbier
Export
bottled
1053.6
1019.0
13.27
4.48
64.55%
0.092


1892
Gödinger (Hodonín)
Märzenbier
Märzen
draught
1053.6
1026.3
13.27
3.50
50.93%
0.272


1888
Actien Brauhaus, Pilsen
Bockbier
Bock
bottled
1054.8
1015.4
13.56
5.11
71.90%



1888
Actien Brauhaus, Pilsen
Exportbier
Export
draught
1059.7
1014.6
14.70
5.88
75.54%




Average



1053.8
1018.8
13.31
4.52
64.73%
0.189


Sources:


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



http://1.bp.blogspot.com/-TJH8mMwMbw0/VAwcaonbAEI/AAAAAAAAVMU/0p2lowYfWUI/s1600/Bohemian_stronger_Lagers_1888_1892.jpg (http://1.bp.blogspot.com/-TJH8mMwMbw0/VAwcaonbAEI/AAAAAAAAVMU/0p2lowYfWUI/s1600/Bohemian_stronger_Lagers_1888_1892.jpg)

I've rather arbitrarily attributed styles to some of these. Märzen and the one Export I'm fairly happy with. Granatbier is a guess. There are still quite a few beers called Granát in the Cezh Republic. Usually amber or dark and sometimes 13º or 14º Plato, others 11º or 12º Plato. I seem to remember seeing old adverts or labels for Granát as a stronger Exportni beer. Here you go. I knew I had it somewhere. It's an old enamel advert I spotted on the wall of a Prague pub.:


http://1.bp.blogspot.com/-Q5l5FqzSbs4/VAsfx2KlOXI/AAAAAAAAVK0/u9I6sYpIews/s1600/granat_15.jpg (http://1.bp.blogspot.com/-Q5l5FqzSbs4/VAsfx2KlOXI/AAAAAAAAVK0/u9I6sYpIews/s1600/granat_15.jpg)



So, amber (or dark) stronger beer. Sometimes even called Export. They'd be called Speciální Pivo in the modern Czech Republic.

They look very much like the Märzenbier, except for the latter's shitty degree of attenuation. Don't assume the Märzen was amber. It could just as well have been pale. Or even dark.

Clearly Bock meant something different in Bohemia. Neither of those is anything like strong enough to count as a Bock in Austria or Germany. The weaker one looks like a low-end Lagerbier. The stronger one you could maybe call a Märzen.

Finally the Export. Decent gravity, decent attenuation, a fair bit of oomph in the finished product. The strongest beer of the set and doubtless my first choice.

Not sure what I'll do next. There's so much of this stuff. Maybe some of the North German stuff.

More... (http://barclayperkins.blogspot.com/2014/09/bohemian-lagers-of-1880s-and-1890s-part_12.html)