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14-04-2010, 10:19
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Finally. The tables I've been pronmising for a while. Finally I've published them. Don't all cheer at once.

First, Sommerbier:


Sommerbier
Year
Brewer


FG


OG


ABV
attenuation
1853
Deigelmeier


1022.0


1057.8


4.62


61.94%
1878
Durst


1013.0


1045.8


4.25


71.62%
1878
Eberle


1022.0


1062.6


5.25


64.86%
1886
Eppelheim, Heidelberg


1019.1


1050.1


4.00


61.88%
1853
Franziskaner Kloster


1012.0


1062.7


6.62


80.86%
1878
Hartmann


1018.0


1061.3


5.62


70.64%
1878
Hauser






5.63



1852
Hofbräu


1018.0


1059.4


5.37


69.70%
1846
Hofbräuhaus, München


1011.0


1053.2


5.50


79.32%
1866
Hofbräuhaus, München


1014.1


1051.5


4.85


72.62%
1878
Hummel Witwe


1017.0


1065.0


6.25


73.85%
1878
Jean Schirmer


1018.0


1059.4


5.37


69.70%
1878
Leibner


1021.0


1063.4


5.49


66.88%
1886
Meclasheim, Heidelberg


1020.7


1059.4


5.00


65.12%
1878
Moos


1014.0


1055.3


5.37


74.68%
1878
Möser


1018.0


1049.9


4.12


63.93%
1886
Neuenheim, Heidelberg


1014.7


1050.3


4.62


70.78%
1878
Reisch Witwe


1015.0


1057.3


5.50


73.82%
1886
Rohrbach, Heidelberg


1017.6


1049.5


4.12


64.44%
1878
Schirmer


1016.0


1059.3


5.63


73.02%
1878
Schultz


1021.0


1067.2


6.00


68.75%
1878
Schwartz


1020.0


1065.3


5.88


69.37%
1878
Schwesinger


1019.0


1054.8


4.62


65.30%
1878
Sick


1018.0


1059.4


5.37


69.70%
1878
Villmann


1019.0


1063.3


5.75


69.98%
1886
Weinheim, Heidelberg


1019.9


1054.7


4.50


63.62%
1886
Weinheim, Heidelberg


1016.6


1051.4


4.50


67.67%
1878
Welz


1017.0


1062.2


5.88


72.67%


average


1017.47


1057.46


5.20


69.59%
Sources:
"Chemie der menschlichen Nahrungs- und Genussmittel" by Joseph König, 1879, pages 147 - 158
"Handbuch der chemischen technologie mit besonderer berücksichtigung der gewerbestatistik" by Johannes Rudolf Wagner, 1875, page 614

And now Winterbier:


Winterbier
Year
Brewer


FG


OG


ABV
attenuation
1854
Ansbach


1015.0


1045.9


4.00


67.32%
1854
Augsburg


1013.0


1051.5


5.00


74.76%
1849
Augustinerbräu, München


1018.0


1055.6


4.87


67.63%
1854
Bayreuth


1016.0


1038.3


2.87


58.22%
1879
Eberle


1016.0


1048.8


4.25


67.21%
1879
Friedrich Schirmer


1010.0


1041.8


4.13


76.08%
1879
Hartmann


1018.0


1051.8


4.37


65.25%
1879
Hauser


1019.0


1058.6


5.13


67.58%
1879
Hummel


1018.0


1054.7


4.75


67.09%
1879
Jean Schirmer


1018.0


1059.4


5.37


69.70%
1854
Landshut


1018.0


1050.9


4.25


64.64%
1879
Leibner


1019.0


1058.6


5.13


67.58%
1853
Leistbräu, München


1019.0


1050.9


4.12


62.67%
1866
Löwenbräu, München


1017.0


1046.1


3.75


63.08%
1879
Moos


1021.0


1061.5


5.24


65.85%
1879
Möser


1014.0


1050.6


4.75


72.33%
1879
Pöhe


1015.0


1050.7


4.63


70.41%
1880
Ponarther, Königsberg


1022.2


1056.5


4.43


60.71%
1880
Schönbuscher, Königsberg


1029.0


1067.8


5.00


57.23%
1879
Schultz


1021.0


1060.6


5.13


65.35%
1879
Schultz (Wiener Brauerei)


1023.0


1064.5


5.37


64.34%
1879
Schwartz


1019.0


1054.8


4.63


65.33%
1879
Schwesinger


1015.0


1048.8


4.38


69.26%
1879
Sick


1020.0


1054.8


4.50


63.50%
1879
Sick


1017.0


1057.5


5.26


70.43%
1879
Sick (Wiener Brauerei)


1021.0


1059.6


4.99


64.77%
1879
Villmann


1020.0


1062.4


5.50


67.95%
1879
Weltz


1018.0


1054.7


4.75


67.09%


average


1018.19


1054.20


4.66


67%
Sources:
"Chemie der menschlichen Nahrungs- und Genussmittel" by Joseph König, 1879, pages 147 - 158
"Handbuch der chemischen technologie mit besonderer berücksichtigung der gewerbestatistik" by Johannes Rudolf Wagner, 1875, page 614

As the books stated, Sommerbier really was stronger than Winterbier. In the samples above, Sommerbier averaged 1057.46 and Winterbier 1054.2. Because the degree of attenuation was slightly higher in Sommerbier, there's an even bigger difference in the ABV: 4.66% for Winterbier and 5.2% for Sommerbier.

By modern standards, most of these beers have high OG's and rather poor attenuation. Only six beers have gravities below 1050. Few everday modern German Lagers are over 1048.

That's it, I think for Winterbier and Sommerbier. Unless I find anything else I beleive might tickle your fancy. Should you want your fancy tickled.https://blogger.googleusercontent.com/tracker/5445569787371915337-5597407627473443279?l=barclayperkins.blogspot.com


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