Blog Tracker
10-10-2017, 07:13
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/10/munich-export-1879-1899.html)
https://3.bp.blogspot.com/-1RD5NxMv8Rc/WdYX6imNRVI/AAAAAAAAdGI/rGEuxVOEQRY2nbw9hapozo-IvrhYORu-wCLcBGAs/s400/Muench_Braeu_Export_Hell_1941.jpg (https://3.bp.blogspot.com/-1RD5NxMv8Rc/WdYX6imNRVI/AAAAAAAAdGI/rGEuxVOEQRY2nbw9hapozo-IvrhYORu-wCLcBGAs/s1600/Muench_Braeu_Export_Hell_1941.jpg)
I hope you’re enjoying my series on Lager styles. I realise now that II started this series a few years ago. Then got distracted and forgot to finish it.
I’d written the first part about Export, then never gone any further. Sorry about that.
I’ve so many analyses that I’ve split them up by region. I’m starting with some names that you may find familiar. Several of these names are still around though, as in the case of Löwenbräu, not necessarily the brewery.
The gravity of Export has been whittled down over the years, which is the main reason that the distinction between Export and Lagerbier has been eroded. Most modern examples don’t even reach 13º Plato. As we’ll be seeing later. Assuming I can be arsed to continue this series that long.
The numbers are much as I would expect, especially the low degree of attenuation. That’s so typical of 19th-century Lagers. It leaves the average ABV under 5%. A level of alcohol achieved in modern Lagers with an OG of no more than 12º Plato.
You’ll note that there’s a fair degree of variation in gravity, from just 12.31º Plato to 15.23º Plato. As a drinker, there was no real way of knowing how strong the beer in your glass was. Other than to guess based on its mouthfeel and effect.
In the UK at least, Lager had a reputation for not being very intoxicating. Which presumably was a result of the low degree of attenuation. That and lower gravities to start with. The average gravities of these Exports, which were considered strongish Lagers, is about the same as London X Ale of the period. Which wasn’t considered particularly strong at all.
Next time we’ll be looking at Export from around Nuremburg.
Munich Export 1879 - 1889
Year
Brewer
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Acidity
1879
Spaten
Export
13.91
1056.3
1020.1
4.68
64.30%
0.19
1879
Löwenbräu
Export
13.63
1055.1
1014.7
5.25
73.32%
0.23
1883
Löwenbräu
Export
14.18
1057.5
1019.6
4.90
65.88%
0.207
1883
Leistbräu
Export
14.45
1058.6
1015.5
5.60
73.55%
0.291
1884
Löwenbräu
Export
12.97
1052.3
1018.7
4.34
64.24%
0.26
1884
Münchner Kindl
Export
13.11
1052.9
1015.7
4.83
70.32%
0.11
1885
Prschorrbräu
Export
12.31
1049.5
1018.5
4.00
62.63%
0.14
1885
Spaten
Export
12.42
1050.0
1019.6
3.93
60.80%
0.2
1886
Augustinerbräu
Export
13.98
1056.6
1021.0
4.60
62.90%
0.135
1886
Spaten
Export
13.84
1056.0
1018.2
4.90
67.50%
1.081
1887
Hackerbräu
Export
14.28
1057.9
1020.0
4.90
65.46%
0.238
1887
Bürgerliches Brauhaus
Export
14.47
1058.7
1021.4
4.83
63.54%
0.223
1888
Löwenbräu
Exportbier
14.84
1060.3
1024.8
4.58
58.87%
1888
Leistbräu
Exportbier
14.73
1059.8
1023.6
4.68
60.54%
1889
Unknown
Export
14.96
1060.8
1021.0
5.15
65.46%
1889
Unknown
Export
15.35
1062.5
1021.0
5.38
66.40%
1889
Unknown
Export
14.54
1059.0
1027.9
4.00
52.71%
1889
Unknown
Export
15.24
1062.0
1023.9
4.93
61.45%
Average
14.07
1057.0
1020.3
4.75
64.44%
0.275
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/munich-export-1879-1899.html)
https://3.bp.blogspot.com/-1RD5NxMv8Rc/WdYX6imNRVI/AAAAAAAAdGI/rGEuxVOEQRY2nbw9hapozo-IvrhYORu-wCLcBGAs/s400/Muench_Braeu_Export_Hell_1941.jpg (https://3.bp.blogspot.com/-1RD5NxMv8Rc/WdYX6imNRVI/AAAAAAAAdGI/rGEuxVOEQRY2nbw9hapozo-IvrhYORu-wCLcBGAs/s1600/Muench_Braeu_Export_Hell_1941.jpg)
I hope you’re enjoying my series on Lager styles. I realise now that II started this series a few years ago. Then got distracted and forgot to finish it.
I’d written the first part about Export, then never gone any further. Sorry about that.
I’ve so many analyses that I’ve split them up by region. I’m starting with some names that you may find familiar. Several of these names are still around though, as in the case of Löwenbräu, not necessarily the brewery.
The gravity of Export has been whittled down over the years, which is the main reason that the distinction between Export and Lagerbier has been eroded. Most modern examples don’t even reach 13º Plato. As we’ll be seeing later. Assuming I can be arsed to continue this series that long.
The numbers are much as I would expect, especially the low degree of attenuation. That’s so typical of 19th-century Lagers. It leaves the average ABV under 5%. A level of alcohol achieved in modern Lagers with an OG of no more than 12º Plato.
You’ll note that there’s a fair degree of variation in gravity, from just 12.31º Plato to 15.23º Plato. As a drinker, there was no real way of knowing how strong the beer in your glass was. Other than to guess based on its mouthfeel and effect.
In the UK at least, Lager had a reputation for not being very intoxicating. Which presumably was a result of the low degree of attenuation. That and lower gravities to start with. The average gravities of these Exports, which were considered strongish Lagers, is about the same as London X Ale of the period. Which wasn’t considered particularly strong at all.
Next time we’ll be looking at Export from around Nuremburg.
Munich Export 1879 - 1889
Year
Brewer
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Acidity
1879
Spaten
Export
13.91
1056.3
1020.1
4.68
64.30%
0.19
1879
Löwenbräu
Export
13.63
1055.1
1014.7
5.25
73.32%
0.23
1883
Löwenbräu
Export
14.18
1057.5
1019.6
4.90
65.88%
0.207
1883
Leistbräu
Export
14.45
1058.6
1015.5
5.60
73.55%
0.291
1884
Löwenbräu
Export
12.97
1052.3
1018.7
4.34
64.24%
0.26
1884
Münchner Kindl
Export
13.11
1052.9
1015.7
4.83
70.32%
0.11
1885
Prschorrbräu
Export
12.31
1049.5
1018.5
4.00
62.63%
0.14
1885
Spaten
Export
12.42
1050.0
1019.6
3.93
60.80%
0.2
1886
Augustinerbräu
Export
13.98
1056.6
1021.0
4.60
62.90%
0.135
1886
Spaten
Export
13.84
1056.0
1018.2
4.90
67.50%
1.081
1887
Hackerbräu
Export
14.28
1057.9
1020.0
4.90
65.46%
0.238
1887
Bürgerliches Brauhaus
Export
14.47
1058.7
1021.4
4.83
63.54%
0.223
1888
Löwenbräu
Exportbier
14.84
1060.3
1024.8
4.58
58.87%
1888
Leistbräu
Exportbier
14.73
1059.8
1023.6
4.68
60.54%
1889
Unknown
Export
14.96
1060.8
1021.0
5.15
65.46%
1889
Unknown
Export
15.35
1062.5
1021.0
5.38
66.40%
1889
Unknown
Export
14.54
1059.0
1027.9
4.00
52.71%
1889
Unknown
Export
15.24
1062.0
1023.9
4.93
61.45%
Average
14.07
1057.0
1020.3
4.75
64.44%
0.275
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/munich-export-1879-1899.html)