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10-02-2022, 07:12
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https://blogger.googleusercontent.com/img/a/AVvXsEij1Sfju9Ad3v3Q8lXTTE4PoqwmL2koJ7m-3FuGXp9Q0tczOkZ08UCRImYoRHqbAYWsWWZLZoEGLFhIt-qeAONgjUHJLyeRnZYl0tsRO53DK3emmpuaUnOJJOdD3katDpQ9 100mz6TfQtbTa1gxgqi19V3qluRwsh6bTRBqn8xGU4QFa6O3j8 tSuAfG=w303-h400 (https://blogger.googleusercontent.com/img/a/AVvXsEij1Sfju9Ad3v3Q8lXTTE4PoqwmL2koJ7m-3FuGXp9Q0tczOkZ08UCRImYoRHqbAYWsWWZLZoEGLFhIt-qeAONgjUHJLyeRnZYl0tsRO53DK3emmpuaUnOJJOdD3katDpQ9 100mz6TfQtbTa1gxgqi19V3qluRwsh6bTRBqn8xGU4QFa6O3j8 tSuAfG=s468)
We're now up to the late 19th century.Berliner Weisse retained its popularity in, managing to keep the new-fangled Bavarian beer - Lager as we would call it - at bay, at least for a while. It was consumed in specialist pubs, called "Weissbier Ausschank". These were mostly hidden away on quiet side streets and frequented almost exclusively by regulars.
Here’s a description of such an Ausschanke by a British journalist:
“Before every one stood a gigantic tumbler, containing a liquid, pale and clear as Rhine wine, and surmounted by a huge crown of froth. This was the famous "weiss". The liquor being ordered and duly brought, we observed that the quart bottle filled not more than one-third of the large glass, the voluminous bead of froth not only occupying the remaining space but foaming over the sides. Hence the necessity for such capacious tumblers, which a novice is only able to raise to his lips by the aid of both hands. Not so however, the experienced weissbier-drinker, who by long practice has acquired the knack of balancing, as it were, the bottom of the glass on his outstretched little finger, while he grasps the side with the remaining fingers and thumb of the same hand. A preliminary nip of kummel (aniseed) is considered de rigueur, and, this disposed of, the Berliner will drink his four quarts of "kuhle blonde" as weissbier is poetically termed by its admirers - as readily as his native sand sucks in a summer shower;”
Aberdeen Journal - Wednesday 26 February 1879, page 8.The glasses in which Weissbier was served were indeed enormous, looking more like a small fish tank than a drinking vessel.
Unlike today, Berliner Weisse came in a variety of strengths. In addition to the usual Schankbier – 8-10º Plato, 3-3.5% - there were also ones at Vollbier (12º Plato, 5% ABV), Märzen (14º Plato, 5.5% ABV) or Starkbier strength (16º Plato, 6.5% ABV).
One last surprise, according to Schönfeld, a brewing scientist based in Berlin and who spent his career studying the style in great detail, until 1860 Berliner Weisse was brewed with smoked malt.
You can see from this table that there was a considerable variation in strength in the second half of the 19th century:
Berliner Weisse 1850 - 1908
Year
Brewer
country
Acidity
OG
FG
ABV
App. Attenua-tion
1850
Unknown, Berlin
Germany
0.85
1032.5
1015.9
2.13
50.12%
1850
Unknown, Berlin
Germany
1037.8
1022.3
1.98
40.00%
1887
Berliner Actien Brauerei
Germany
0.363
1022.6
1019.3
1.18
14.21%
1890
Berliner
Germany
1051.05
1013
4.89
73.95%
1895
Berliner Export Brauerei
Germany
1043.5
1009.8
4.40
76.65%
1895
Berliner G
Germany
1039.9
1011.4
3.64
70.60%
1895
Unknown, Berlin
Germany
1040.9
1007.1
4.41
81.97%
1898
Unknown, Berlin
Germany
1038.2
1011
3.52
71.20%
1908
Herman F. Wilms
USA
1.56
0.00%
Sources:
“Archive der Pharmacie”, 1855, pages 216-217
Wahl & Henius, pages 823-830
Handwörterbuch der reinen und angewandten Chemie by Justus Liebig, Johann Christian Poggendorff, Friedrich Wöhler, 1858, page 1038
"Handbuch der chemischen technologie" by Otto Dammer, Rudolf Kaiser, 1896, pages 696-697
Brockhaus' konversations-lexikon, Band 2 by F.A. Brockhaus, 1898 http://books.google.de/books?id=oZ5PAAAAMAAJ&pg=PA999&dq=bierdruckapparat+konversationslexikon#PPA1000,M 1
"Pure products" published by The Scientific Station for Pure Products, 1909, page 212
There have been some pretty wild assertions about hundreds of Weissbier breweries in Berlin in the early 19th century. I won’t name names, but the source of this story is a writer not renowned for historical accuracy. The reality was somewhat different, as this table shows:
Number of Weissbier breweries in Berlin (in brackets limited companies)
1844
12
1872
17
1895
34 (4)
1916
23 (2)
1849
13
1875
17 (3)
1899
49 (4)
1918
11 (2)
1855
12
1877
19 (3)
1905
51 (4)
1920
9 (2)
1860
13
1880
25 (3)
1909
39 (5)
1924
12 (3)
1865
13
1885
35 (4)
1912
38 (4)
1928
14 (2)
1870
16
1890
40 (4)
1914
25 (2)
1933
14 (2)
1940
10 (1)
Source:
"Die Berliner Weisse", by Gerolf Annemüller, Hans-J. Manger and Peter Lietz, 2008, page 319.
More... (http://barclayperkins.blogspot.com/2022/02/berliner-weisse-part-four.html)
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We're now up to the late 19th century.Berliner Weisse retained its popularity in, managing to keep the new-fangled Bavarian beer - Lager as we would call it - at bay, at least for a while. It was consumed in specialist pubs, called "Weissbier Ausschank". These were mostly hidden away on quiet side streets and frequented almost exclusively by regulars.
Here’s a description of such an Ausschanke by a British journalist:
“Before every one stood a gigantic tumbler, containing a liquid, pale and clear as Rhine wine, and surmounted by a huge crown of froth. This was the famous "weiss". The liquor being ordered and duly brought, we observed that the quart bottle filled not more than one-third of the large glass, the voluminous bead of froth not only occupying the remaining space but foaming over the sides. Hence the necessity for such capacious tumblers, which a novice is only able to raise to his lips by the aid of both hands. Not so however, the experienced weissbier-drinker, who by long practice has acquired the knack of balancing, as it were, the bottom of the glass on his outstretched little finger, while he grasps the side with the remaining fingers and thumb of the same hand. A preliminary nip of kummel (aniseed) is considered de rigueur, and, this disposed of, the Berliner will drink his four quarts of "kuhle blonde" as weissbier is poetically termed by its admirers - as readily as his native sand sucks in a summer shower;”
Aberdeen Journal - Wednesday 26 February 1879, page 8.The glasses in which Weissbier was served were indeed enormous, looking more like a small fish tank than a drinking vessel.
Unlike today, Berliner Weisse came in a variety of strengths. In addition to the usual Schankbier – 8-10º Plato, 3-3.5% - there were also ones at Vollbier (12º Plato, 5% ABV), Märzen (14º Plato, 5.5% ABV) or Starkbier strength (16º Plato, 6.5% ABV).
One last surprise, according to Schönfeld, a brewing scientist based in Berlin and who spent his career studying the style in great detail, until 1860 Berliner Weisse was brewed with smoked malt.
You can see from this table that there was a considerable variation in strength in the second half of the 19th century:
Berliner Weisse 1850 - 1908
Year
Brewer
country
Acidity
OG
FG
ABV
App. Attenua-tion
1850
Unknown, Berlin
Germany
0.85
1032.5
1015.9
2.13
50.12%
1850
Unknown, Berlin
Germany
1037.8
1022.3
1.98
40.00%
1887
Berliner Actien Brauerei
Germany
0.363
1022.6
1019.3
1.18
14.21%
1890
Berliner
Germany
1051.05
1013
4.89
73.95%
1895
Berliner Export Brauerei
Germany
1043.5
1009.8
4.40
76.65%
1895
Berliner G
Germany
1039.9
1011.4
3.64
70.60%
1895
Unknown, Berlin
Germany
1040.9
1007.1
4.41
81.97%
1898
Unknown, Berlin
Germany
1038.2
1011
3.52
71.20%
1908
Herman F. Wilms
USA
1.56
0.00%
Sources:
“Archive der Pharmacie”, 1855, pages 216-217
Wahl & Henius, pages 823-830
Handwörterbuch der reinen und angewandten Chemie by Justus Liebig, Johann Christian Poggendorff, Friedrich Wöhler, 1858, page 1038
"Handbuch der chemischen technologie" by Otto Dammer, Rudolf Kaiser, 1896, pages 696-697
Brockhaus' konversations-lexikon, Band 2 by F.A. Brockhaus, 1898 http://books.google.de/books?id=oZ5PAAAAMAAJ&pg=PA999&dq=bierdruckapparat+konversationslexikon#PPA1000,M 1
"Pure products" published by The Scientific Station for Pure Products, 1909, page 212
There have been some pretty wild assertions about hundreds of Weissbier breweries in Berlin in the early 19th century. I won’t name names, but the source of this story is a writer not renowned for historical accuracy. The reality was somewhat different, as this table shows:
Number of Weissbier breweries in Berlin (in brackets limited companies)
1844
12
1872
17
1895
34 (4)
1916
23 (2)
1849
13
1875
17 (3)
1899
49 (4)
1918
11 (2)
1855
12
1877
19 (3)
1905
51 (4)
1920
9 (2)
1860
13
1880
25 (3)
1909
39 (5)
1924
12 (3)
1865
13
1885
35 (4)
1912
38 (4)
1928
14 (2)
1870
16
1890
40 (4)
1914
25 (2)
1933
14 (2)
1940
10 (1)
Source:
"Die Berliner Weisse", by Gerolf Annemüller, Hans-J. Manger and Peter Lietz, 2008, page 319.
More... (http://barclayperkins.blogspot.com/2022/02/berliner-weisse-part-four.html)