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02-07-2017, 09:06
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I know that Saxony was one of the regions of Germany where top fermentation hung on the longest. Also that a local speciality was Braunbier. It’s nice to have some more details about it.
Though looking at the numbers, that’s not quite so clear:
Output and no. of breweries per region in 1893
top-fermenting breweries
bottom-fermenting breweries
top-fermenting beer
bottom-fermenting beer
% top-fermenting
% bottom-fermenting
Brandenburg
430
138
1,724,795
3,157,941
35
65
Königreich Sachsen
541
190
1,710,653
2,476,475
41
59
Rheinland
575
377
761,519
3,121,390
20
80
Schlesien
576
219
977,143
1,794,259
35
65
Provinz Sachsen
451
186
594,312
1,862,008
24
76
Westfalen
456
233
84,020
2,250,789
4
96
Thüringen
264
578
243,652
1,974,374
11
89
Hessen-Nassau
66
275
23,019
1,712,756
1
99
Schleswig-Holstein
582
56
247,960
1,009,047
20
80
Hannover
310
101
131,494
1,121,364
10
90
Grossherzogtum Hessen
7
183
660
1,055,851
0
100
Ostpreussen
154
55
266,334
609,050
30
70
Pommern
243
79
108,453
554,576
16
84
Hamburg
18
13
169,130
476,537
26
74
Westpreussen
33
62
133,917
463,095
22
78
Braunschweig
42
33
22,870
463,654
5
95
Posen
101
57
177,038
307,800
37
63
Mecklenburg
346
43
115,318
293,561
28
72
Anhalt
53
18
90,838
285,073
24
76
Bremen
9
10
19,778
204,697
9
91
Oldenburg
61
17
25,855
125,421
17
83
Hohenzollern
84
143
4,596
122,088
4
96
Lübeck
26
6
31,485
65,126
33
67
Total Brausteuergebiet
5,428
3,072
7,664,839
25,506,932
23
77
Sources:
“Zeitschrift für das gesammte Brauwesen 1894”, p.23
Handbuch der deutschen Wirtschafts- und Sozialgeschichte 2 vols. Stuttgart, 1971-76, vol. 2, p. 18.
There were indeed a large number of top-fermenting breweries in Saxony, but they produced far less beer than the rather smaller number of bottom-fermenting breweries.
I’m going down the summarising rather than translating route again. It makes life much easier for me and I reckon it’s all the same to you in the end.
https://4.bp.blogspot.com/-2sSQVz6DTVw/WVOrmiApiDI/AAAAAAAAca8/P3e-Qn803O03VFM-7Cz8Gi0XrRelAmyKQCLcBGAs/s400/Berger_Braunbier.JPG (https://4.bp.blogspot.com/-2sSQVz6DTVw/WVOrmiApiDI/AAAAAAAAca8/P3e-Qn803O03VFM-7Cz8Gi0XrRelAmyKQCLcBGAs/s1600/Berger_Braunbier.JPG)
Braunbier is a well-liked top-fermenting beer in the province of Saxony.
It’s brewed from high-dried malt (dried at 66-70º C) with about 2 kg of Farbmalz per 50 kg.
The kettle mashing system is used with either one or two boils of the mash. OG 8-8.5º Plato, 1.5 hour boil, hopping rate 1-1.1 pounds per 50 kg of malt.
It is pitched with top-fermenting yeast at 20º C, in cold cellars 25º C. First the entire wort is transferred to a collecting tun in order to remove sediment and the yeast added. As soon as the wort displays a thin white head it is transferred to already prepared casks of 1 to 2 hl. And bung fermentation carried out.
Because the wort had been in the collecting tun for a few hours the sediment is completely removed. When the fermentation is complete the casks are stood up straight again, washed and refilled to the top. In the following days a nice cap of yeast seals the bung hole. Now the barrels are sent out to the pub, where they are stored for a few more days until the beer is almost clear. Only then is it filled into one litre stone jars sealed with new corks. After 8 to 14 days, according to the time of year, it foams strongly and is particularly thirst-quenching. The colour is cherry-red like Bockbier.
Source: Olberg, Johannes (1927) Braunbier in Moderne Braumethoden, pp 62-63, A. Hartleben, Wien & Leipzig.
The finished beer would have been 3-3.5% ABV and not very hoppy. It sounds quite different to the Berlin type of Braunbier but, like that, it was delivered to publicans pretty much at the end of primary fermentation and bottled by them.
I wonder when the last Saxon Braunbier was brewed? It sounds like it wold be pretty easy to recreate.
More... (http://barclayperkins.blogspot.com/2017/07/saxon-braunbier.html)
I know that Saxony was one of the regions of Germany where top fermentation hung on the longest. Also that a local speciality was Braunbier. It’s nice to have some more details about it.
Though looking at the numbers, that’s not quite so clear:
Output and no. of breweries per region in 1893
top-fermenting breweries
bottom-fermenting breweries
top-fermenting beer
bottom-fermenting beer
% top-fermenting
% bottom-fermenting
Brandenburg
430
138
1,724,795
3,157,941
35
65
Königreich Sachsen
541
190
1,710,653
2,476,475
41
59
Rheinland
575
377
761,519
3,121,390
20
80
Schlesien
576
219
977,143
1,794,259
35
65
Provinz Sachsen
451
186
594,312
1,862,008
24
76
Westfalen
456
233
84,020
2,250,789
4
96
Thüringen
264
578
243,652
1,974,374
11
89
Hessen-Nassau
66
275
23,019
1,712,756
1
99
Schleswig-Holstein
582
56
247,960
1,009,047
20
80
Hannover
310
101
131,494
1,121,364
10
90
Grossherzogtum Hessen
7
183
660
1,055,851
0
100
Ostpreussen
154
55
266,334
609,050
30
70
Pommern
243
79
108,453
554,576
16
84
Hamburg
18
13
169,130
476,537
26
74
Westpreussen
33
62
133,917
463,095
22
78
Braunschweig
42
33
22,870
463,654
5
95
Posen
101
57
177,038
307,800
37
63
Mecklenburg
346
43
115,318
293,561
28
72
Anhalt
53
18
90,838
285,073
24
76
Bremen
9
10
19,778
204,697
9
91
Oldenburg
61
17
25,855
125,421
17
83
Hohenzollern
84
143
4,596
122,088
4
96
Lübeck
26
6
31,485
65,126
33
67
Total Brausteuergebiet
5,428
3,072
7,664,839
25,506,932
23
77
Sources:
“Zeitschrift für das gesammte Brauwesen 1894”, p.23
Handbuch der deutschen Wirtschafts- und Sozialgeschichte 2 vols. Stuttgart, 1971-76, vol. 2, p. 18.
There were indeed a large number of top-fermenting breweries in Saxony, but they produced far less beer than the rather smaller number of bottom-fermenting breweries.
I’m going down the summarising rather than translating route again. It makes life much easier for me and I reckon it’s all the same to you in the end.
https://4.bp.blogspot.com/-2sSQVz6DTVw/WVOrmiApiDI/AAAAAAAAca8/P3e-Qn803O03VFM-7Cz8Gi0XrRelAmyKQCLcBGAs/s400/Berger_Braunbier.JPG (https://4.bp.blogspot.com/-2sSQVz6DTVw/WVOrmiApiDI/AAAAAAAAca8/P3e-Qn803O03VFM-7Cz8Gi0XrRelAmyKQCLcBGAs/s1600/Berger_Braunbier.JPG)
Braunbier is a well-liked top-fermenting beer in the province of Saxony.
It’s brewed from high-dried malt (dried at 66-70º C) with about 2 kg of Farbmalz per 50 kg.
The kettle mashing system is used with either one or two boils of the mash. OG 8-8.5º Plato, 1.5 hour boil, hopping rate 1-1.1 pounds per 50 kg of malt.
It is pitched with top-fermenting yeast at 20º C, in cold cellars 25º C. First the entire wort is transferred to a collecting tun in order to remove sediment and the yeast added. As soon as the wort displays a thin white head it is transferred to already prepared casks of 1 to 2 hl. And bung fermentation carried out.
Because the wort had been in the collecting tun for a few hours the sediment is completely removed. When the fermentation is complete the casks are stood up straight again, washed and refilled to the top. In the following days a nice cap of yeast seals the bung hole. Now the barrels are sent out to the pub, where they are stored for a few more days until the beer is almost clear. Only then is it filled into one litre stone jars sealed with new corks. After 8 to 14 days, according to the time of year, it foams strongly and is particularly thirst-quenching. The colour is cherry-red like Bockbier.
Source: Olberg, Johannes (1927) Braunbier in Moderne Braumethoden, pp 62-63, A. Hartleben, Wien & Leipzig.
The finished beer would have been 3-3.5% ABV and not very hoppy. It sounds quite different to the Berlin type of Braunbier but, like that, it was delivered to publicans pretty much at the end of primary fermentation and bottled by them.
I wonder when the last Saxon Braunbier was brewed? It sounds like it wold be pretty easy to recreate.
More... (http://barclayperkins.blogspot.com/2017/07/saxon-braunbier.html)