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06-10-2017, 07:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/10/bavarian-weizenbock_6.html)
div class="separator" style="clear: both; text-align: center;"> https://2.bp.blogspot.com/-kXW6t0DMGbI/WdN4RbSopuI/AAAAAAAAdEs/GM2VoGtCS10dLU_9CWt88ERJ5mPRCbNegCLcBGAs/s400/Schneider_Aventinus_Eisbock.png (https://2.bp.blogspot.com/-kXW6t0DMGbI/WdN4RbSopuI/AAAAAAAAdEs/GM2VoGtCS10dLU_9CWt88ERJ5mPRCbNegCLcBGAs/s1600/Schneider_Aventinus_Eisbock.png)Strangely, I’ve got almost as many 19th century analyses of Weizenbock as I do of standard-strength Weissbier. Isn’t that odd?
Though I’m only 100% certain about three of them. The Streicher one may be from Switzerland. I haven’t been able to track down a place called Rorsach. The closest name I can find is Rorschach in Switzerland.
One thing immediately strikes me about these beers: only one could legally be called Bock in Germany today. Because there’s a minimum OG of 16º Plato for Bockbier. Which obviously wasn’t the case in the 19th century.
The Streicher beer stands out because of the high level of acidity, making me think that it might well be a different type of Weizenbock. It’s strange to see a strongish beer that’s so acidic. The relatively high degree of attenuation might betray the presence of Brettanomyces.
Bavarian Weizenbock 1866 - 1892
Year
Brewer
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Acidity
1866
Hofbräuhaus
Munich
Weisses Bockbier
15.37
1062.6
1020
5.52
68.03%
1888
Schramm
Munich
Weissbier Bock
17.34
1071.1
1027.7
5.61
61.04%
0.180
1888
Schneider
Munich
Weissbier Bock
14.40
1058.4
1020.8
4.86
64.38%
0.180
1892
Streicher
Rorsach
Weizenbock
14.49
1058.8
1014.2
5.80
75.85%
0.420
Average
15.40
1062.7
1020.7
5.45
67.33%
0.260
Source:
"Handbuch der chemischen technologie mit besonderer berücksichtigung der gewerbestatistik" by Johannes Rudolf Wagner, 1875, page 614
König, J (1903), Bier in Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pp 1101 - 1156, Julius Springer, Berlin.
You can probably guess what’s coming. Some modern Weizenbocks. It’s pretty obvious what one of the main differences is going to be.
Bavarian Weizenbock in 2014
Brewer
Town
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Weihenstephan
Freising
Vitus
16.5
1067.5
1008.8
7.70
86.95%
Göller
Zeil am Main
Weizen Bock
17.5
1071.8
1018.2
7.00
74.73%
Kulmbacher Brauerei
Kulmbach
Vitus
16.5
1067.5
1008.8
7.70
86.95%
Brauerei Reblitz
Bad Staffelstein
Reblitz-Weizenbock
16.1
1065.7
1010.8
7.20
83.64%
Kitzmann-Bräu
Erlangen
Weißbier-Bock
16
1065.3
1011.8
7.00
81.93%
Brauerei Hofmann
Pahres
Weizenbock
16.5
1067.5
1015.4
6.80
77.25%
Average
16.5
1067.5
1012.3
7.23
81.91%
Sources:
The relevant brewery websites
That’s right, the OG of the modern versions is higher. As it has to be by German law. It’s about 5 OG points, or 1.1º Plato higher. That, couple with a much higher degree of attenuation adds up to much stronger beers, averaging 7.23% ABV as opposed to 5.45% ABV.
I’ve noticed before that there were few really strong beers in the 19th century in Germany. The higher OG beers often have very poor degrees of attenuation, leaving them under 6% ABV.
More... (http://barclayperkins.blogspot.com/2017/10/bavarian-weizenbock_6.html)
div class="separator" style="clear: both; text-align: center;"> https://2.bp.blogspot.com/-kXW6t0DMGbI/WdN4RbSopuI/AAAAAAAAdEs/GM2VoGtCS10dLU_9CWt88ERJ5mPRCbNegCLcBGAs/s400/Schneider_Aventinus_Eisbock.png (https://2.bp.blogspot.com/-kXW6t0DMGbI/WdN4RbSopuI/AAAAAAAAdEs/GM2VoGtCS10dLU_9CWt88ERJ5mPRCbNegCLcBGAs/s1600/Schneider_Aventinus_Eisbock.png)Strangely, I’ve got almost as many 19th century analyses of Weizenbock as I do of standard-strength Weissbier. Isn’t that odd?
Though I’m only 100% certain about three of them. The Streicher one may be from Switzerland. I haven’t been able to track down a place called Rorsach. The closest name I can find is Rorschach in Switzerland.
One thing immediately strikes me about these beers: only one could legally be called Bock in Germany today. Because there’s a minimum OG of 16º Plato for Bockbier. Which obviously wasn’t the case in the 19th century.
The Streicher beer stands out because of the high level of acidity, making me think that it might well be a different type of Weizenbock. It’s strange to see a strongish beer that’s so acidic. The relatively high degree of attenuation might betray the presence of Brettanomyces.
Bavarian Weizenbock 1866 - 1892
Year
Brewer
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Acidity
1866
Hofbräuhaus
Munich
Weisses Bockbier
15.37
1062.6
1020
5.52
68.03%
1888
Schramm
Munich
Weissbier Bock
17.34
1071.1
1027.7
5.61
61.04%
0.180
1888
Schneider
Munich
Weissbier Bock
14.40
1058.4
1020.8
4.86
64.38%
0.180
1892
Streicher
Rorsach
Weizenbock
14.49
1058.8
1014.2
5.80
75.85%
0.420
Average
15.40
1062.7
1020.7
5.45
67.33%
0.260
Source:
"Handbuch der chemischen technologie mit besonderer berücksichtigung der gewerbestatistik" by Johannes Rudolf Wagner, 1875, page 614
König, J (1903), Bier in Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pp 1101 - 1156, Julius Springer, Berlin.
You can probably guess what’s coming. Some modern Weizenbocks. It’s pretty obvious what one of the main differences is going to be.
Bavarian Weizenbock in 2014
Brewer
Town
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Weihenstephan
Freising
Vitus
16.5
1067.5
1008.8
7.70
86.95%
Göller
Zeil am Main
Weizen Bock
17.5
1071.8
1018.2
7.00
74.73%
Kulmbacher Brauerei
Kulmbach
Vitus
16.5
1067.5
1008.8
7.70
86.95%
Brauerei Reblitz
Bad Staffelstein
Reblitz-Weizenbock
16.1
1065.7
1010.8
7.20
83.64%
Kitzmann-Bräu
Erlangen
Weißbier-Bock
16
1065.3
1011.8
7.00
81.93%
Brauerei Hofmann
Pahres
Weizenbock
16.5
1067.5
1015.4
6.80
77.25%
Average
16.5
1067.5
1012.3
7.23
81.91%
Sources:
The relevant brewery websites
That’s right, the OG of the modern versions is higher. As it has to be by German law. It’s about 5 OG points, or 1.1º Plato higher. That, couple with a much higher degree of attenuation adds up to much stronger beers, averaging 7.23% ABV as opposed to 5.45% ABV.
I’ve noticed before that there were few really strong beers in the 19th century in Germany. The higher OG beers often have very poor degrees of attenuation, leaving them under 6% ABV.
More... (http://barclayperkins.blogspot.com/2017/10/bavarian-weizenbock_6.html)