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02-10-2014, 09:59
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Here's something else I'm glad I was pointed in the direction of: all the Munich Winterbiers as of 24th January 1843.

There are 42 entries in the table, though, as Hofbräuhaus has both a Weissbier and a Doppelbier, there are only 41 breweries. Only. That's still a fair few. Sadly, most are long gone. I've never heard of the majority

You should by now remember that Winterbier was the name given to a lower gravity bottom-fermenting beer which was served in the winter. It had a shorter lagering time and a lower hopping rate than the stronger Sommerbier, which was brewed to last through the summer.



Munich Winterbier in 1843


Year
Brewer
Beer
OG
FG
OG Plato
ABV
App. Atten-uation


1843
Utzschneider-Brauerei
Winterbier
1043.0
1016.5
10.76
3.42
61.65%


1843
Gilgenrainerbräu
Winterbier
1043.7
1015.8
10.92
3.60
63.83%


1843
Prüglbräu
Winterbier
1044.0
1022.4
11.00
2.78
49.12%


1843
Bacherbräu
Winterbier
1044.4
1018.0
11.10
3.41
59.49%


1843
Lodererbräu
Winterbier
1044.4
1019.2
11.10
3.25
56.79%


1843
Zacherl, Vorstast Au
Winterbier
1044.5
1018.2
11.11
3.39
59.08%


1843
Hallerbräu
Winterbier
1044.7
1016.8
11.17
3.61
62.44%


1843
Hallmeyrbräu
Winterbier
1045.1
1018.5
11.25
3.43
58.95%


1843
Hascherbräu
Winterbier
1045.6
1016.7
11.37
3.73
63.35%


1843
Löwenbräu
Winterbier
1046.4
1015.1
11.56
4.05
67.43%


1843
Ober-Ottlbräu
Winterbier
1046.4
1020.1
11.58
3.40
56.83%


1843
Singelspielerbräu
Winterbier
1046.5
1018.6
11.59
3.60
59.99%


1843
G. Pschorr, Neuhauserg.
Winterbier
1046.7
1019.6
11.65
3.50
58.07%


1843
M. Pschorr, Sendlingerg.
Winterbier
1047.2
1018.5
11.75
3.70
60.77%


1843
Löwenbräu, Buttler
Winterbier
1047.4
1019.1
11.81
3.65
59.72%


1843
Probstbräu
Winterbier
1048.0
1016.7
11.95
4.05
65.21%


1843
K. Hofbräuhaus
Weissbier
1048.4
1017.2
12.04
4.03
64.45%


1843
Ober-Spatenbräu
Winterbier
1048.6
1016.7
12.10
4.13
65.66%


1843
Faberbräu
Winterbier
1048.7
1020.2
12.12
3.68
58.54%


1843
Zengerbräu
Winterbier
1048.9
1021.9
12.17
3.48
55.24%


1843
Augustinerbräu
Winterbier
1049.0
1019.9
12.18
3.75
59.36%


1843
Wagnerbräu
Winterbier
1049.1
1018.7
12.22
3.93
61.94%


1843
Kapplerbräu
Winterbier
1049.3
1019.8
12.26
3.81
59.94%


1843
Eberlbräu
Winterbier
1049.4
1015.6
12.29
4.38
68.44%


1843
K. Hofbräuhaus
Doppelbier
1049.5
1018.9
12.30
3.95
61.80%


1843
Thorbräu
Winterbier
1049.9
1016.3
12.41
4.35
67.36%


1843
Leistbräu
Winterbier
1050.2
1018.0
12.48
4.17
64.17%


1843
Kreutzbräu
Winterbier
1051.8
1022.6
12.84
3.75
56.33%


1843
Gebhardtbräu
Winterbier
1051.8
1017.9
12.84
4.38
65.41%


1843
Stubenvollbräu
Winterbier
1052.1
1021.1
12.92
4.00
59.50%


1843
Sterneckerbräu
Winterbier
1052.4
1020.5
13.00
4.12
60.90%


1843
Dürnbräu
Winterbier
1053.3
1023.2
13.21
3.88
56.49%


1843
Oberkandlerbräu
Winterbier
1053.7
1018.1
13.30
4.61
66.30%


1843
Metzgerbräu
Winterbier
1054.0
1020.6
13.38
4.32
61.88%


1843
Hirschbräu
Winterbier
1054.5
1020.1
13.48
4.44
63.10%


1843
Menterbräu
Winterbier
1054.5
1019.4
13.49
4.54
64.41%


1843
Büchlbräu
Winterbier
1055.1
1019.7
13.62
4.57
64.23%


1843
Högerbräu
Winterbier
1055.2
1026.3
13.65
3.71
52.35%


1843
Maderbräu
Winterbier
1057.0
1022.1
14.08
4.51
61.25%


1843
Schleibingerbräu
Winterbier
1058.1
1021.9
14.34
4.68
62.33%


1843
Schützbräu
Winterbier
1059.6
1026.0
14.67
4.32
56.34%


1843
Unterkandlerbräu
Winterbier
1061.0
1022.6
15.00
4.96
62.93%



average

1049.8
1019.4
12.38
3.93
61.03%


Source:


Über quantitative Analyse durch physikalische Beobachtungen by Carl August von Steinheil, 1843, page 706.



There are a couple of points which immediately jump out at me. First the wide range of gravities, from 1043 to 1061. That's a fair old spread. Though the vast majority - exactly two thirds - were between 11º and 12.99º Balling. There were just three examples between 14º and 14.99º and one over 15º. The average gravity of all samples was 12.38º. That's pretty low for 19th-century Munich.



gravity
no. examples
%


10-10.99º
2
4.76%


11-11.99º
14
33.33%


12-12.99º
14
33.33%


13-13.99º
8
19.05%


14-14.99º
3
7.14%


15-15.99º
1
2.38%


total
42




The second obvious point is the poor attenuation. Not a single example manages 70% apparent attenuation. While 16 samples - almost 40% - are below 60% attenuation. The average is a mere 61%. It looks particularly crap if you compare it with the attenuation of British IPA from a few years later.



British IPA 1851 - 1852


Year
Brewer
Beer
OG
FG
OG Plato
ABV
App. Attenuation


1851
Allsopp
Export IPA
1057.1
1008.8
14.10
6.32
84.59%


1851
Allsopp
Export IPA
1060.8
1008.6
14.96
6.84
85.86%


1851
Bass
Domestic IPA
1064.0
1012.8
15.70
6.69
80.00%


1852
Bass
Domestic IPA
1073.7
1019.2
17.93
7.11
73.95%


Source:


"The Lancet 1852, vol.1", 1852, page 474



Or if you compare them with modern Munich beers. Here's a random selection:



Munich Lagers in 2014


Year
Brewer
Beer
Style
OG
FG
OG Plato
ABV
App. Atten-uation


2014
Paulaner
Münchner Hell
Helles
1046.11
1008.5
11.5
4.90
81.57%


2014
Paulaner
Münchner Urtyp
Amber Lager
1050.32
1008.2
12.5
5.50
83.70%


2014
Paulaner
Münchner Dunkel
Dunkles
1050.32
1011.85
12.5
5.00
76.45%


2014
Paulaner
Münchner Hell Leicht
Helles
1030.42
1005.8
7.7
3.20
80.93%


2014
Paulaner
Oktoberfestbier
Festbier
1055.41
1009.5
13.7
6.00
82.85%


2014
Paulaner
Salvator
Dioppelbock
1075.34
1015
18.3
7.90
80.09%


2014
Paulaner
Premium Pils
Pilsener
1046.11
1008.5
11.5
4.90
81.57%


2014
Löwenbräu
Urtyp
Spezial
1049.90
1008.5
12.4
5.40
82.96%


2014
Löwenbräu
Original
Helles
1047.37
1007.5
11.8
5.20
84.17%


2014
Löwenbräu
Triumphator
Dioppelbock
1074.89
1016.8
18.2
7.60
77.57%


2014
Löwenbräu
Oktoberfestbier
Festbier
1055.41
1008.7
13.7
6.10
84.30%


2014
Löwenbräu
Dunkel
Dunkles
1050.32
1008.2
12.5
5.50
83.70%


2014
Löwenbräu
Weisse
Hefeweizen
1047.37
1007.5
11.8
5.20
84.17%


2014
Spaten
Münchner Hell
Helles
1046.95
1007.1
11.7
5.20
84.88%


2014
Spaten
Oktoberfestbier
Festbier
1055.41
1010.2
13.7
5.90
81.59%



Average


1052.11
1009.46
12.90
5.57
82.03%


Sources:


Paulaner website


Löwenbräu website


Spaten website



The average OG is a little higher for the modern beers but the average attention is much higher: 82% compared to 61%. It's even more impressive when you consider that there are two Doppelbocks in there.

Low attenuation is an obvious feature of early Lagers. I don't really know why that was. Was it the quality of the malt? The mashing techniques employed? The yeast of the fermentation process? I've really no firm information.

Almost forgot to mention the style of these beers. With the exception of the Hofbräuhaus Weissbier, all would have been dark. So a type of Dunkles, really.

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