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09-10-2017, 07:16
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/10/north-german-wheat-beers-1878-1886.html)
https://3.bp.blogspot.com/-9CYlB0rsImY/WdTOlqXbouI/AAAAAAAAdFo/leTBHiUznMoRtlOX0AksXWVXKwaLcVGXACLcBGAs/s400/Haake_Beck_Bremer_Weisse.jpg (https://3.bp.blogspot.com/-9CYlB0rsImY/WdTOlqXbouI/AAAAAAAAdFo/leTBHiUznMoRtlOX0AksXWVXKwaLcVGXACLcBGAs/s1600/Haake_Beck_Bremer_Weisse.jpg)
It’s not just Bavarian Weissbier I’ve analyses for. I’ve also some for North German variations.
They’re quite an interesting bunch. Especially as all but one – the Lichtenhainer – are examples of extinct beer styles.
The first six in the table below are all from the Hannover region, Cell and Ahlten being villages just outside the city. Two of the beers – the ones from Glitz and Schlombs – look quite similar to Berliner Weisse. They’re around 3% ABV and pretty sour. Are these in fact examples of Broyhan?
What the other four Hannover beers share is a terrible degree of attenuation and minimal amounts of alcohol. And two of those are specifically called Broyhan. In contrast to the stronger beers, none of these is particularly sour, a little tart at the most.
I assume that the Hamburg beers were from a specialist Weissbier brewery. At least that’s what the name implies. The first two look very much along the lines of Berliner Weisse again: around 3% ABV and with a high level of acidity.
The Lichtenhainer stands out due to its high degree of attenuation and is easily the strongest of the set. It shows a mild degree of acidity, which is how the style is usually described. Sadly, this is the only analysis of Lichtenhainer I’ve ever found.
North German wheat beers 1878 - 1886
Year
Brewer
Town
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Acidity
1878
Unknown
Celle
Weizenbier
5.02
1019.6
1012.8
0.87
34.69%
0.18
1878
Städtisches
Hannover
Weissbier
9.86
1039.3
1028.7
1.35
26.97%
0.18
1878
Glitz
Hannover
Weissbier
9.31
1037.0
1011.2
3.34
69.73%
0.42
1884
Schlombs Brauerei
Ahlten
Weissbier
8.53
1033.8
1009.8
3.11
71.01%
0.787
1884
Städtisch
Hannover
Einfacher Broyhan
7.84
1031.0
1023
1.03
25.81%
0.158
1884
Städtisch
Hannover
Doppelter Broyhan
12.78
1051.5
1042
1.20
18.45%
0.06
1884
Hamburg-Altonaer Weissbierbrauerei
Hamburg
Export Weissbier
10.97
1043.9
1017
3.48
61.28%
0.627
1884
Hamburg-Altonaer Weissbierbrauerei
Hamburg
Weissbier
8.21
1032.5
1009.5
2.98
70.77%
0.578
1884
Hamburg-Altonaer Weissbierbrauerei
Hamburg
Braunbier
5.69
1022.3
1010
1.59
55.16%
0.165
1886
Unknown
Lichtenhain
Lichtenhainer
9.57
1038.1
1007.1
4.03
81.36%
0.238
Source:
König, J (1903), Bier in Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pp 1101 - 1156, Julius Springer, Berlin.
More... (http://barclayperkins.blogspot.com/2017/10/north-german-wheat-beers-1878-1886.html)
https://3.bp.blogspot.com/-9CYlB0rsImY/WdTOlqXbouI/AAAAAAAAdFo/leTBHiUznMoRtlOX0AksXWVXKwaLcVGXACLcBGAs/s400/Haake_Beck_Bremer_Weisse.jpg (https://3.bp.blogspot.com/-9CYlB0rsImY/WdTOlqXbouI/AAAAAAAAdFo/leTBHiUznMoRtlOX0AksXWVXKwaLcVGXACLcBGAs/s1600/Haake_Beck_Bremer_Weisse.jpg)
It’s not just Bavarian Weissbier I’ve analyses for. I’ve also some for North German variations.
They’re quite an interesting bunch. Especially as all but one – the Lichtenhainer – are examples of extinct beer styles.
The first six in the table below are all from the Hannover region, Cell and Ahlten being villages just outside the city. Two of the beers – the ones from Glitz and Schlombs – look quite similar to Berliner Weisse. They’re around 3% ABV and pretty sour. Are these in fact examples of Broyhan?
What the other four Hannover beers share is a terrible degree of attenuation and minimal amounts of alcohol. And two of those are specifically called Broyhan. In contrast to the stronger beers, none of these is particularly sour, a little tart at the most.
I assume that the Hamburg beers were from a specialist Weissbier brewery. At least that’s what the name implies. The first two look very much along the lines of Berliner Weisse again: around 3% ABV and with a high level of acidity.
The Lichtenhainer stands out due to its high degree of attenuation and is easily the strongest of the set. It shows a mild degree of acidity, which is how the style is usually described. Sadly, this is the only analysis of Lichtenhainer I’ve ever found.
North German wheat beers 1878 - 1886
Year
Brewer
Town
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Acidity
1878
Unknown
Celle
Weizenbier
5.02
1019.6
1012.8
0.87
34.69%
0.18
1878
Städtisches
Hannover
Weissbier
9.86
1039.3
1028.7
1.35
26.97%
0.18
1878
Glitz
Hannover
Weissbier
9.31
1037.0
1011.2
3.34
69.73%
0.42
1884
Schlombs Brauerei
Ahlten
Weissbier
8.53
1033.8
1009.8
3.11
71.01%
0.787
1884
Städtisch
Hannover
Einfacher Broyhan
7.84
1031.0
1023
1.03
25.81%
0.158
1884
Städtisch
Hannover
Doppelter Broyhan
12.78
1051.5
1042
1.20
18.45%
0.06
1884
Hamburg-Altonaer Weissbierbrauerei
Hamburg
Export Weissbier
10.97
1043.9
1017
3.48
61.28%
0.627
1884
Hamburg-Altonaer Weissbierbrauerei
Hamburg
Weissbier
8.21
1032.5
1009.5
2.98
70.77%
0.578
1884
Hamburg-Altonaer Weissbierbrauerei
Hamburg
Braunbier
5.69
1022.3
1010
1.59
55.16%
0.165
1886
Unknown
Lichtenhain
Lichtenhainer
9.57
1038.1
1007.1
4.03
81.36%
0.238
Source:
König, J (1903), Bier in Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pp 1101 - 1156, Julius Springer, Berlin.
More... (http://barclayperkins.blogspot.com/2017/10/north-german-wheat-beers-1878-1886.html)