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18-09-2014, 07:10
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This time we'll be looking at the Lagerbiers of three Northe German ports: Hamburg, Bremen and Kiel. I wonder what we'll find?
I'll start with a word of warning: for the Hamburg samples both the OG and FG are calculated. In the published analysis there was only extract (real FG Balling) and ABW. I know from plugging in other numbers that the measured extract often doesn't 100% match the one calculated from OG and FG. Which is my way of saying that there's room for a fair degree of error.
Quickly glancing at the Hamburg set, they look poretty much like the Lagerbiers from other German regions, with OG averaging 1053.6 or 13.28º Plato. That's a bit more than Hannover region and a bit less than Westphalia. I think we're seeing a definite trend here. When I've finished going through all the analyses, I'll calculate averages for the whole of Germany. I reckon OG will come out 1053-1054.
Hamburg Lagerbiers 1880 - 1893
Year
Brewer
Town
Beer
Style
OG
FG
OG Plato
ABV
attenuation
Lactic acid %
1893
Joh. Höbold
Hamburg?
Doppel-Malz Lagerbier
Lagerbier
1045.5
1017.6
11.35
3.60
61.32%
0.351
1893
Joh. Höbold
Hamburg?
Doppel-Malz Lagerbier
Lagerbier
1046.2
1015.3
11.52
4.00
66.88%
1893
Joh. Höbold
Hamburg?
Doppel-Malz Lagerbier
Lagerbier
1047.8
1016.5
11.90
4.05
65.48%
0.401
1893
Richard Behn
Ottensen
Lagerbier Dunkel
Dunkles
1048.8
1010.0
12.14
5.05
79.51%
1893
Holsten Brauerei
Hamburg Altona
Lagerbier
Lagerbier
1049.0
1008.8
12.19
5.24
82.04%
1893
Richard Behn
Ottensen
Lagerbier Hell
Helles
1049.5
1007.8
12.31
5.44
84.24%
0.314
1893
Germania Brauerei
Hamburg Wansbeck
Helles Lagerbier
Lagerbier
1049.9
1012.9
12.40
4.80
74.15%
0.250
1893
Joh. Höbold
Hamburg?
Malz-Export Lagerbier
Lagerbier
1050.2
1020.0
12.47
3.90
60.16%
1893
Uelzener Brauerei
Hamburg Uelzen
Exportbier
Export
1050.2
1017.3
12.47
4.25
65.54%
0.270
1893
Kaiserblume
Hamburg?
Lagerbier
Lagerbier
1050.7
1011.5
12.59
5.10
77.32%
0.135
1893
Brauerei Hammonia
Hamburg
Lagerbier
Lagerbier
1051.0
1017.7
12.65
4.30
65.26%
0.180
1893
Löwen-Brauerei
Hamburg
Kaiser-Tafelbier
Tafelbier
1051.7
1016.9
12.83
4.50
67.31%
0.293
1893
Einbecker Export-Lagerbier-Brauerei
Einbeck
Lagerbier
Lagerbier
1051.8
1013.3
12.85
5.00
74.32%
0.150
1893
Frisia Brauerei
Hamburg?
Exportbier
Export
1052.0
1013.5
12.90
5.00
74.04%
1893
Germania Brauerei
Hamburg Wansbeck
Exportbier
Export
1052.5
1014.7
13.02
4.90
72.00%
1893
Brauerei Hammonia
Hamburg
Pilsener
Pilsener
1052.8
1020.3
13.09
4.20
61.55%
1880
Leitmeritz Brauerei Elbschloss
Hamburg
Lagerbier
Lagerbier
1053.0
1011.7
13.13
5.38
77.92%
1893
Brauerei
Bahrenfeld
Lagerbier
Lagerbier
1053.1
1017.8
13.16
4.56
66.48%
0.272
1893
Hansa-Brauerei
Hamburg
Lagerbier
Lagerbier
1053.3
1014.0
13.20
5.10
73.73%
0.270
1893
Brauerei Ditmarsia
Heide
Lagerbier
Lagerbier
1054.0
1014.4
13.37
5.15
73.33%
1893
Elbschloss-Brauerei
Hamburg
Lagerbier
Lagerbier
1054.2
1018.6
13.42
4.60
65.68%
0.300
1893
Einbecker Export-Lagerbier-Brauerei
Einbeck
Lagerbier
Lagerbier
1054.6
1016.8
13.51
4.90
69.23%
0.110
1893
Marienthaler Gesellschaft
Marienthal
Helles Exportbier
Export
1055.0
1016.4
13.59
5.00
70.15%
0.175
1893
Brauerei Hammonia
Hamburg
Lagerbier
Lagerbier
1055.3
1021.5
13.67
4.36
61.12%
0.198
1893
Hansa-Brauerei
Hamburg
Export Lagerbier
Export
1056.0
1016.7
13.84
5.10
70.18%
0.212
1893
Löwen-Brauerei
Hamburg
Pilsener
Pilsener
1056.1
1015.9
13.85
5.21
71.63%
0.405
1893
Kronen u.
Hamburg?
Krystall-Lagerbier
Lagerbier
1057.1
1012.6
14.10
5.80
77.93%
1893
Kaiserblume
Hamburg?
Lagerbier
Lagerbier
1058.0
1011.9
14.31
6.01
79.48%
0.200
1880
Von Uelzen
Hamburg Uelzen
Lagerbier
Lagerbier
1058.7
1013.4
14.47
5.90
77.17%
1893
Löwen-Brauerei
Hamburg
Prälatenbräu
???
1058.7
1016.4
14.47
5.50
72.06%
0.315
1893
Marienthaler Gesellschaft
Marienthal
Lagerbier
Lagerbier
1059.8
1018.5
14.72
5.35
69.04%
0.198
1893
Brauerei Hammonia
Hamburg
Klosterbräu
???
1059.8
1023.4
14.73
4.70
60.87%
0.300
1880
Von Uelzen
Hamburg Uelzen
Lagerbier
Lagerbier
1063.0
1014.6
15.47
6.31
76.83%
1880
Holsten Brauerei
Hamburg Altona
Lagerbier
Lagerbier
1064.6
1009.5
15.84
7.23
85.29%
Average
1053.6
1015.2
13.28
4.98
71.45%
0.252
Source:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156
Again, there are examples at the top and bottom end that look like they belong elsewhere. The bottom three - all under 12º Plato - look more like Schenkbier. At the top are a couple that look like Bock. You may have heard of the brewery behind the strongest of the set: Holsten. Now isn't that handy. The Holsten wrebsite list the OG in Plato. Which means I can put togetehr a little table of their beers.
Holsten beers in 2014
Year
Beer
Style
OG
FG
OG Plato
ABV
attenuation
bitterness (EBU)
2014
Pilsener
Pilsener
1044.9
1008.0
11.20
4.80
82.17%
28
2014
Edel
Helles
1044.9
1007.3
11.20
4.90
83.73%
23
2014
Export
Export
1047.4
1007.5
11.80
5.20
84.17%
27
2014
Extra Herb
Pilsener
1044.9
1006.5
11.20
5.00
85.51%
40
2014
Stark
Bockbier, Dunkel
1066.2
1012.7
16.20
7.00
80.88%
16
Source:
Holsten website http://www.holsten-pilsener.de/biere.html
That's interesting. The rate of attenuation has hardly increased. But that's only because the Holsten had untypically high rates of attenuation. The strongest 19th-century Lagerbier even has a higher deghree of attenuation that the nearest equivalent modern beer, Stark.
Einbecker Brauhaus also list the OG, so I can treat you to another table:
Einbecker Brauhaus beers in 2014
Year
Beer
Style
OG
FG
OG Plato
ABV
attenuation
2014
Brauherren Pils
Pilsener
1045.7
1008.1
11.40
4.90
82.27%
2014
Dunkel
Dunkles
1046.1
1008.5
11.50
4.90
81.57%
2014
Weihnachtsbier
Festbier
1050.7
1010.1
12.60
5.30
80.19%
2014
Ur-Bock Dunkel
Bockbier, Dunkel
1066.2
1016.3
16.20
6.50
75.36%
2014
Ur-Bock Hell
Bockbier, Hell
1066.2
1016.3
16.20
6.50
75.36%
2014
Mai-Ur-Bock
Bockbier, Hell
1066.2
1016.3
16.20
6.50
75.36%
2014
Winter-Bock
Bockbier, Bernstein
1074.9
1017.5
18.20
7.50
76.63%
2014
Premium Pilsener
Pilsener
1044.9
1008.0
11.20
4.80
82.17%
2014
Landbier Spezial
Landbier
1047.4
1007.5
11.80
5.20
84.17%
Source:
Einbecker website http://www.einbecker.de/product-range
In this case the modern attenuation is much higher, as you would expect.
Once again, the average lactic acid content, at 0.252%, looks very high.
On to Bremen. What a weird set these are. For a start, half of them are dark. Though I'm not sure exactly what colour "Hellbraun" (pale brown) is. Only the Piksener and the beer below it really seem to Lagerbier strength. most of the examples aren't just in Bock country, they've strayed well up the Doppelbock mountain. I fail top see how these can be described as Lagerbier.
Bremen Lagerbiers 1879 - 1884
Year
Brewer
Town
Beer
Style
OG
FG
OG Plato
ABV
attenuation
Lactic acid %
CO2 %
1879
Unknown
Bremen
Lagerbier Hellbraun
Dunkles
1035.5
1014.5
8.94
0.00
71.59%
1884
Hemelingen bei Bremen
Bremen
Lagerbier
Lagerbier
1049.5
1012.1
12.31
2.71
59.15%
0.137
0.174
1884
Bremer Aktien-Brauerei
Bremen
Pilsener
Pilsener
1050.3
1009.1
12.50
4.86
75.56%
0.145
0.168
1884
Bremer Aktien-Brauerei
Bremen
Lagerbier
Lagerbier
1060.6
1016.2
14.91
5.38
81.91%
0.142
0.152
1884
Andr. Müller, Bremen
Bremen
Lagerbier
Lagerbier
1064.4
1011.7
15.79
5.78
73.27%
0.040
0.260
1879
Unknown
Bremen
Lagerbier braun
Dunkles
1067.1
1012.0
16.42
6.89
81.83%
1879
Unknown
Bremen
Lagerbier Hellbraun
Dunkles
1067.1
1012.0
16.42
7.21
82.12%
1884
Andr. Müller, Bremen
Bremen
Lagerbier
Lagerbier
1067.7
1013.8
16.56
7.21
82.12%
0.010
0.220
1879
Unknown
Bremen
Lagerbier braun
Dunkles
1070.0
1016.5
17.08
7.05
79.62%
1879
Unknown
Bremen
Lagerbier braun
Dunkles
1081.4
1014.0
19.67
6.98
76.43%
1879
Unknown
Bremen
Lagerbier Hellbraun
Dunkles
1082.6
1016.0
19.94
6.98
76.43%
Average
1063.3
1013.4
15.50
5.55
76.36%
0.095
0.195
Source:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156
The rate of attenuation is shockingly high - over 80% for some beers with gravities over 16º PLato. And blow me, the level of lactic acid is actually just about acceptable , resting a little below 0.1%.
Finally the beers from Kiel. It's worth noting that at this point Kiel hadn't long been part of Germany. Schleswig-Holstein, the region it's in, was Danish until 1864.
Kiel Lagerbiers 1884 - 1893
Year
Brewer
Town
Beer
Style
OG
FG
OG Plato
ABV
attenuation
Lactic acid %
CO2 %
1884
Schlüter & Co., Kiel
Kiel
Hell
Helles
1050.0
1015.5
12.42
0.00
78.76%
0.111
0.169
1884
Kieler Aktein-Brauerei
Kiel
nach Wiener Art
Vienna
1050.3
1015.3
12.50
4.48
69.00%
0.020
0.390
1893
Brauerei Holsatia, Kiel
Kiel
Lagerbier
Lagerbier
1051.0
1016.3
12.66
4.54
69.58%
0.133
1884
Schlüter & Co.,
Kiel
Dunkel
Dunkles
1052.4
1013.8
12.99
4.54
69.58%
0.128
0.150
1884
Dreves & Co., Kiel
Kiel
Lagerbier
Lagerbier
1063.2
1018.9
15.52
5.01
73.66%
0.020
0.310
Average
1053.4
1016.0
13.22
3.71
72.12%
0.070
0.230
Source:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156
There's a biyt of everything in there: Helles, Dunkles and Vienna Lagers. And they all look like Lagerbiers, except for the strongest example. With that excluded the average gravity is 1050.9. I've not much else to sy, other than that the average lactic acid content is the lowest we've seen so far: 0.07. Well done, Kiel!
I'm not too sure what normal CO2 levels are. I can say that the beers of Kiel were fizzier than those of Bremen. Is that good or bad?
What next? Königsberg and Erfurt. I think. Might change my mind.
More... (http://barclayperkins.blogspot.com/2014/09/north-german-lagerbiers-1879-1893.html)
http://2.bp.blogspot.com/-Gj-Pi8cxips/VBf44Z36-8I/AAAAAAAAVQY/JnbGshk9bfM/s1600/Hansa_Suessbier_1950.jpg (http://2.bp.blogspot.com/-Gj-Pi8cxips/VBf44Z36-8I/AAAAAAAAVQY/JnbGshk9bfM/s1600/Hansa_Suessbier_1950.jpg)
This time we'll be looking at the Lagerbiers of three Northe German ports: Hamburg, Bremen and Kiel. I wonder what we'll find?
I'll start with a word of warning: for the Hamburg samples both the OG and FG are calculated. In the published analysis there was only extract (real FG Balling) and ABW. I know from plugging in other numbers that the measured extract often doesn't 100% match the one calculated from OG and FG. Which is my way of saying that there's room for a fair degree of error.
Quickly glancing at the Hamburg set, they look poretty much like the Lagerbiers from other German regions, with OG averaging 1053.6 or 13.28º Plato. That's a bit more than Hannover region and a bit less than Westphalia. I think we're seeing a definite trend here. When I've finished going through all the analyses, I'll calculate averages for the whole of Germany. I reckon OG will come out 1053-1054.
Hamburg Lagerbiers 1880 - 1893
Year
Brewer
Town
Beer
Style
OG
FG
OG Plato
ABV
attenuation
Lactic acid %
1893
Joh. Höbold
Hamburg?
Doppel-Malz Lagerbier
Lagerbier
1045.5
1017.6
11.35
3.60
61.32%
0.351
1893
Joh. Höbold
Hamburg?
Doppel-Malz Lagerbier
Lagerbier
1046.2
1015.3
11.52
4.00
66.88%
1893
Joh. Höbold
Hamburg?
Doppel-Malz Lagerbier
Lagerbier
1047.8
1016.5
11.90
4.05
65.48%
0.401
1893
Richard Behn
Ottensen
Lagerbier Dunkel
Dunkles
1048.8
1010.0
12.14
5.05
79.51%
1893
Holsten Brauerei
Hamburg Altona
Lagerbier
Lagerbier
1049.0
1008.8
12.19
5.24
82.04%
1893
Richard Behn
Ottensen
Lagerbier Hell
Helles
1049.5
1007.8
12.31
5.44
84.24%
0.314
1893
Germania Brauerei
Hamburg Wansbeck
Helles Lagerbier
Lagerbier
1049.9
1012.9
12.40
4.80
74.15%
0.250
1893
Joh. Höbold
Hamburg?
Malz-Export Lagerbier
Lagerbier
1050.2
1020.0
12.47
3.90
60.16%
1893
Uelzener Brauerei
Hamburg Uelzen
Exportbier
Export
1050.2
1017.3
12.47
4.25
65.54%
0.270
1893
Kaiserblume
Hamburg?
Lagerbier
Lagerbier
1050.7
1011.5
12.59
5.10
77.32%
0.135
1893
Brauerei Hammonia
Hamburg
Lagerbier
Lagerbier
1051.0
1017.7
12.65
4.30
65.26%
0.180
1893
Löwen-Brauerei
Hamburg
Kaiser-Tafelbier
Tafelbier
1051.7
1016.9
12.83
4.50
67.31%
0.293
1893
Einbecker Export-Lagerbier-Brauerei
Einbeck
Lagerbier
Lagerbier
1051.8
1013.3
12.85
5.00
74.32%
0.150
1893
Frisia Brauerei
Hamburg?
Exportbier
Export
1052.0
1013.5
12.90
5.00
74.04%
1893
Germania Brauerei
Hamburg Wansbeck
Exportbier
Export
1052.5
1014.7
13.02
4.90
72.00%
1893
Brauerei Hammonia
Hamburg
Pilsener
Pilsener
1052.8
1020.3
13.09
4.20
61.55%
1880
Leitmeritz Brauerei Elbschloss
Hamburg
Lagerbier
Lagerbier
1053.0
1011.7
13.13
5.38
77.92%
1893
Brauerei
Bahrenfeld
Lagerbier
Lagerbier
1053.1
1017.8
13.16
4.56
66.48%
0.272
1893
Hansa-Brauerei
Hamburg
Lagerbier
Lagerbier
1053.3
1014.0
13.20
5.10
73.73%
0.270
1893
Brauerei Ditmarsia
Heide
Lagerbier
Lagerbier
1054.0
1014.4
13.37
5.15
73.33%
1893
Elbschloss-Brauerei
Hamburg
Lagerbier
Lagerbier
1054.2
1018.6
13.42
4.60
65.68%
0.300
1893
Einbecker Export-Lagerbier-Brauerei
Einbeck
Lagerbier
Lagerbier
1054.6
1016.8
13.51
4.90
69.23%
0.110
1893
Marienthaler Gesellschaft
Marienthal
Helles Exportbier
Export
1055.0
1016.4
13.59
5.00
70.15%
0.175
1893
Brauerei Hammonia
Hamburg
Lagerbier
Lagerbier
1055.3
1021.5
13.67
4.36
61.12%
0.198
1893
Hansa-Brauerei
Hamburg
Export Lagerbier
Export
1056.0
1016.7
13.84
5.10
70.18%
0.212
1893
Löwen-Brauerei
Hamburg
Pilsener
Pilsener
1056.1
1015.9
13.85
5.21
71.63%
0.405
1893
Kronen u.
Hamburg?
Krystall-Lagerbier
Lagerbier
1057.1
1012.6
14.10
5.80
77.93%
1893
Kaiserblume
Hamburg?
Lagerbier
Lagerbier
1058.0
1011.9
14.31
6.01
79.48%
0.200
1880
Von Uelzen
Hamburg Uelzen
Lagerbier
Lagerbier
1058.7
1013.4
14.47
5.90
77.17%
1893
Löwen-Brauerei
Hamburg
Prälatenbräu
???
1058.7
1016.4
14.47
5.50
72.06%
0.315
1893
Marienthaler Gesellschaft
Marienthal
Lagerbier
Lagerbier
1059.8
1018.5
14.72
5.35
69.04%
0.198
1893
Brauerei Hammonia
Hamburg
Klosterbräu
???
1059.8
1023.4
14.73
4.70
60.87%
0.300
1880
Von Uelzen
Hamburg Uelzen
Lagerbier
Lagerbier
1063.0
1014.6
15.47
6.31
76.83%
1880
Holsten Brauerei
Hamburg Altona
Lagerbier
Lagerbier
1064.6
1009.5
15.84
7.23
85.29%
Average
1053.6
1015.2
13.28
4.98
71.45%
0.252
Source:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156
Again, there are examples at the top and bottom end that look like they belong elsewhere. The bottom three - all under 12º Plato - look more like Schenkbier. At the top are a couple that look like Bock. You may have heard of the brewery behind the strongest of the set: Holsten. Now isn't that handy. The Holsten wrebsite list the OG in Plato. Which means I can put togetehr a little table of their beers.
Holsten beers in 2014
Year
Beer
Style
OG
FG
OG Plato
ABV
attenuation
bitterness (EBU)
2014
Pilsener
Pilsener
1044.9
1008.0
11.20
4.80
82.17%
28
2014
Edel
Helles
1044.9
1007.3
11.20
4.90
83.73%
23
2014
Export
Export
1047.4
1007.5
11.80
5.20
84.17%
27
2014
Extra Herb
Pilsener
1044.9
1006.5
11.20
5.00
85.51%
40
2014
Stark
Bockbier, Dunkel
1066.2
1012.7
16.20
7.00
80.88%
16
Source:
Holsten website http://www.holsten-pilsener.de/biere.html
That's interesting. The rate of attenuation has hardly increased. But that's only because the Holsten had untypically high rates of attenuation. The strongest 19th-century Lagerbier even has a higher deghree of attenuation that the nearest equivalent modern beer, Stark.
Einbecker Brauhaus also list the OG, so I can treat you to another table:
Einbecker Brauhaus beers in 2014
Year
Beer
Style
OG
FG
OG Plato
ABV
attenuation
2014
Brauherren Pils
Pilsener
1045.7
1008.1
11.40
4.90
82.27%
2014
Dunkel
Dunkles
1046.1
1008.5
11.50
4.90
81.57%
2014
Weihnachtsbier
Festbier
1050.7
1010.1
12.60
5.30
80.19%
2014
Ur-Bock Dunkel
Bockbier, Dunkel
1066.2
1016.3
16.20
6.50
75.36%
2014
Ur-Bock Hell
Bockbier, Hell
1066.2
1016.3
16.20
6.50
75.36%
2014
Mai-Ur-Bock
Bockbier, Hell
1066.2
1016.3
16.20
6.50
75.36%
2014
Winter-Bock
Bockbier, Bernstein
1074.9
1017.5
18.20
7.50
76.63%
2014
Premium Pilsener
Pilsener
1044.9
1008.0
11.20
4.80
82.17%
2014
Landbier Spezial
Landbier
1047.4
1007.5
11.80
5.20
84.17%
Source:
Einbecker website http://www.einbecker.de/product-range
In this case the modern attenuation is much higher, as you would expect.
Once again, the average lactic acid content, at 0.252%, looks very high.
On to Bremen. What a weird set these are. For a start, half of them are dark. Though I'm not sure exactly what colour "Hellbraun" (pale brown) is. Only the Piksener and the beer below it really seem to Lagerbier strength. most of the examples aren't just in Bock country, they've strayed well up the Doppelbock mountain. I fail top see how these can be described as Lagerbier.
Bremen Lagerbiers 1879 - 1884
Year
Brewer
Town
Beer
Style
OG
FG
OG Plato
ABV
attenuation
Lactic acid %
CO2 %
1879
Unknown
Bremen
Lagerbier Hellbraun
Dunkles
1035.5
1014.5
8.94
0.00
71.59%
1884
Hemelingen bei Bremen
Bremen
Lagerbier
Lagerbier
1049.5
1012.1
12.31
2.71
59.15%
0.137
0.174
1884
Bremer Aktien-Brauerei
Bremen
Pilsener
Pilsener
1050.3
1009.1
12.50
4.86
75.56%
0.145
0.168
1884
Bremer Aktien-Brauerei
Bremen
Lagerbier
Lagerbier
1060.6
1016.2
14.91
5.38
81.91%
0.142
0.152
1884
Andr. Müller, Bremen
Bremen
Lagerbier
Lagerbier
1064.4
1011.7
15.79
5.78
73.27%
0.040
0.260
1879
Unknown
Bremen
Lagerbier braun
Dunkles
1067.1
1012.0
16.42
6.89
81.83%
1879
Unknown
Bremen
Lagerbier Hellbraun
Dunkles
1067.1
1012.0
16.42
7.21
82.12%
1884
Andr. Müller, Bremen
Bremen
Lagerbier
Lagerbier
1067.7
1013.8
16.56
7.21
82.12%
0.010
0.220
1879
Unknown
Bremen
Lagerbier braun
Dunkles
1070.0
1016.5
17.08
7.05
79.62%
1879
Unknown
Bremen
Lagerbier braun
Dunkles
1081.4
1014.0
19.67
6.98
76.43%
1879
Unknown
Bremen
Lagerbier Hellbraun
Dunkles
1082.6
1016.0
19.94
6.98
76.43%
Average
1063.3
1013.4
15.50
5.55
76.36%
0.095
0.195
Source:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156
The rate of attenuation is shockingly high - over 80% for some beers with gravities over 16º PLato. And blow me, the level of lactic acid is actually just about acceptable , resting a little below 0.1%.
Finally the beers from Kiel. It's worth noting that at this point Kiel hadn't long been part of Germany. Schleswig-Holstein, the region it's in, was Danish until 1864.
Kiel Lagerbiers 1884 - 1893
Year
Brewer
Town
Beer
Style
OG
FG
OG Plato
ABV
attenuation
Lactic acid %
CO2 %
1884
Schlüter & Co., Kiel
Kiel
Hell
Helles
1050.0
1015.5
12.42
0.00
78.76%
0.111
0.169
1884
Kieler Aktein-Brauerei
Kiel
nach Wiener Art
Vienna
1050.3
1015.3
12.50
4.48
69.00%
0.020
0.390
1893
Brauerei Holsatia, Kiel
Kiel
Lagerbier
Lagerbier
1051.0
1016.3
12.66
4.54
69.58%
0.133
1884
Schlüter & Co.,
Kiel
Dunkel
Dunkles
1052.4
1013.8
12.99
4.54
69.58%
0.128
0.150
1884
Dreves & Co., Kiel
Kiel
Lagerbier
Lagerbier
1063.2
1018.9
15.52
5.01
73.66%
0.020
0.310
Average
1053.4
1016.0
13.22
3.71
72.12%
0.070
0.230
Source:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156
There's a biyt of everything in there: Helles, Dunkles and Vienna Lagers. And they all look like Lagerbiers, except for the strongest example. With that excluded the average gravity is 1050.9. I've not much else to sy, other than that the average lactic acid content is the lowest we've seen so far: 0.07. Well done, Kiel!
I'm not too sure what normal CO2 levels are. I can say that the beers of Kiel were fizzier than those of Bremen. Is that good or bad?
What next? Königsberg and Erfurt. I think. Might change my mind.
More... (http://barclayperkins.blogspot.com/2014/09/north-german-lagerbiers-1879-1893.html)