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30-07-2011, 08:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2011/07/horst-dornbusch-on-pilsner-urquell.html)


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A Zymurgy article by Horst Dornbusch describing the origins of Pilsner Urquell.


"Modern, in Groll's days, meant that the malt had to be finished the new-fangled English way, by drying it in an indirect-fired kiln, instead of a traditional, direct-fired, smoky one. This revolutionary method had been patented by Daniel Wheeler in 1817 as "an Improved Method of Drying and Preparing Malt." This was the first industrial kiln that allowed brewers to make clean-tasting malt predictably of any color, including pale."

"Finally, he [Groll] fermented the wort, not as an ale, but with bottom-fermenting yeast that had apparently been smuggled into Bohemia by an itinerant Bavarian monk. This subterfuge was necessary because the Bavarian government had slapped a ban on all yeast shipments beyond its borders in an effort to safeguard Bavaria's growing beer exports."
How many mistakes can you spot in those two paragraphs?



Thanks to Thomas Barnes for passing this on.https://blogger.googleusercontent.com/tracker/5445569787371915337-1840677722753323915?l=barclayperkins.blogspot.com


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