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Shut up about Barclay Perkins - Munich Winterbier in 1843
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Here's something else I'm glad I was pointed in the direction of: all the Munich Winterbiers as of 24th January 1843.
There are 42 entries in the table, though, as Hofbräuhaus has both a Weissbier and a Doppelbier, there are only 41 breweries. Only. That's still a fair few. Sadly, most are long gone. I've never heard of the majority
You should by now remember that Winterbier was the name given to a lower gravity bottom-fermenting beer which was served in the winter. It had a shorter lagering time and a lower hopping rate than the stronger Sommerbier, which was brewed to last through the summer.
Munich Winterbier in 1843 |
Year |
Brewer |
Beer |
OG |
FG |
OG Plato |
ABV |
App. Atten-uation |
1843 |
Utzschneider-Brauerei |
Winterbier |
1043.0 |
1016.5 |
10.76 |
3.42 |
61.65% |
1843 |
Gilgenrainerbräu |
Winterbier |
1043.7 |
1015.8 |
10.92 |
3.60 |
63.83% |
1843 |
Prüglbräu |
Winterbier |
1044.0 |
1022.4 |
11.00 |
2.78 |
49.12% |
1843 |
Bacherbräu |
Winterbier |
1044.4 |
1018.0 |
11.10 |
3.41 |
59.49% |
1843 |
Lodererbräu |
Winterbier |
1044.4 |
1019.2 |
11.10 |
3.25 |
56.79% |
1843 |
Zacherl, Vorstast Au |
Winterbier |
1044.5 |
1018.2 |
11.11 |
3.39 |
59.08% |
1843 |
Hallerbräu |
Winterbier |
1044.7 |
1016.8 |
11.17 |
3.61 |
62.44% |
1843 |
Hallmeyrbräu |
Winterbier |
1045.1 |
1018.5 |
11.25 |
3.43 |
58.95% |
1843 |
Hascherbräu |
Winterbier |
1045.6 |
1016.7 |
11.37 |
3.73 |
63.35% |
1843 |
Löwenbräu |
Winterbier |
1046.4 |
1015.1 |
11.56 |
4.05 |
67.43% |
1843 |
Ober-Ottlbräu |
Winterbier |
1046.4 |
1020.1 |
11.58 |
3.40 |
56.83% |
1843 |
Singelspielerbräu |
Winterbier |
1046.5 |
1018.6 |
11.59 |
3.60 |
59.99% |
1843 |
G. Pschorr, Neuhauserg. |
Winterbier |
1046.7 |
1019.6 |
11.65 |
3.50 |
58.07% |
1843 |
M. Pschorr, Sendlingerg. |
Winterbier |
1047.2 |
1018.5 |
11.75 |
3.70 |
60.77% |
1843 |
Löwenbräu, Buttler |
Winterbier |
1047.4 |
1019.1 |
11.81 |
3.65 |
59.72% |
1843 |
Probstbräu |
Winterbier |
1048.0 |
1016.7 |
11.95 |
4.05 |
65.21% |
1843 |
K. Hofbräuhaus |
Weissbier |
1048.4 |
1017.2 |
12.04 |
4.03 |
64.45% |
1843 |
Ober-Spatenbräu |
Winterbier |
1048.6 |
1016.7 |
12.10 |
4.13 |
65.66% |
1843 |
Faberbräu |
Winterbier |
1048.7 |
1020.2 |
12.12 |
3.68 |
58.54% |
1843 |
Zengerbräu |
Winterbier |
1048.9 |
1021.9 |
12.17 |
3.48 |
55.24% |
1843 |
Augustinerbräu |
Winterbier |
1049.0 |
1019.9 |
12.18 |
3.75 |
59.36% |
1843 |
Wagnerbräu |
Winterbier |
1049.1 |
1018.7 |
12.22 |
3.93 |
61.94% |
1843 |
Kapplerbräu |
Winterbier |
1049.3 |
1019.8 |
12.26 |
3.81 |
59.94% |
1843 |
Eberlbräu |
Winterbier |
1049.4 |
1015.6 |
12.29 |
4.38 |
68.44% |
1843 |
K. Hofbräuhaus |
Doppelbier |
1049.5 |
1018.9 |
12.30 |
3.95 |
61.80% |
1843 |
Thorbräu |
Winterbier |
1049.9 |
1016.3 |
12.41 |
4.35 |
67.36% |
1843 |
Leistbräu |
Winterbier |
1050.2 |
1018.0 |
12.48 |
4.17 |
64.17% |
1843 |
Kreutzbräu |
Winterbier |
1051.8 |
1022.6 |
12.84 |
3.75 |
56.33% |
1843 |
Gebhardtbräu |
Winterbier |
1051.8 |
1017.9 |
12.84 |
4.38 |
65.41% |
1843 |
Stubenvollbräu |
Winterbier |
1052.1 |
1021.1 |
12.92 |
4.00 |
59.50% |
1843 |
Sterneckerbräu |
Winterbier |
1052.4 |
1020.5 |
13.00 |
4.12 |
60.90% |
1843 |
Dürnbräu |
Winterbier |
1053.3 |
1023.2 |
13.21 |
3.88 |
56.49% |
1843 |
Oberkandlerbräu |
Winterbier |
1053.7 |
1018.1 |
13.30 |
4.61 |
66.30% |
1843 |
Metzgerbräu |
Winterbier |
1054.0 |
1020.6 |
13.38 |
4.32 |
61.88% |
1843 |
Hirschbräu |
Winterbier |
1054.5 |
1020.1 |
13.48 |
4.44 |
63.10% |
1843 |
Menterbräu |
Winterbier |
1054.5 |
1019.4 |
13.49 |
4.54 |
64.41% |
1843 |
Büchlbräu |
Winterbier |
1055.1 |
1019.7 |
13.62 |
4.57 |
64.23% |
1843 |
Högerbräu |
Winterbier |
1055.2 |
1026.3 |
13.65 |
3.71 |
52.35% |
1843 |
Maderbräu |
Winterbier |
1057.0 |
1022.1 |
14.08 |
4.51 |
61.25% |
1843 |
Schleibingerbräu |
Winterbier |
1058.1 |
1021.9 |
14.34 |
4.68 |
62.33% |
1843 |
Schützbräu |
Winterbier |
1059.6 |
1026.0 |
14.67 |
4.32 |
56.34% |
1843 |
Unterkandlerbräu |
Winterbier |
1061.0 |
1022.6 |
15.00 |
4.96 |
62.93% |
|
average |
|
1049.8 |
1019.4 |
12.38 |
3.93 |
61.03% |
Source: |
Über quantitative Analyse durch physikalische Beobachtungen by Carl August von Steinheil, 1843, page 706. |
There are a couple of points which immediately jump out at me. First the wide range of gravities, from 1043 to 1061. That's a fair old spread. Though the vast majority - exactly two thirds - were between 11º and 12.99º Balling. There were just three examples between 14º and 14.99º and one over 15º. The average gravity of all samples was 12.38º. That's pretty low for 19th-century Munich.
gravity |
no. examples |
% |
10-10.99º |
2 |
4.76% |
11-11.99º |
14 |
33.33% |
12-12.99º |
14 |
33.33% |
13-13.99º |
8 |
19.05% |
14-14.99º |
3 |
7.14% |
15-15.99º |
1 |
2.38% |
total |
42 |
|
The second obvious point is the poor attenuation. Not a single example manages 70% apparent attenuation. While 16 samples - almost 40% - are below 60% attenuation. The average is a mere 61%. It looks particularly crap if you compare it with the attenuation of British IPA from a few years later.
British IPA 1851 - 1852 |
Year |
Brewer |
Beer |
OG |
FG |
OG Plato |
ABV |
App. Attenuation |
1851 |
Allsopp |
Export IPA |
1057.1 |
1008.8 |
14.10 |
6.32 |
84.59% |
1851 |
Allsopp |
Export IPA |
1060.8 |
1008.6 |
14.96 |
6.84 |
85.86% |
1851 |
Bass |
Domestic IPA |
1064.0 |
1012.8 |
15.70 |
6.69 |
80.00% |
1852 |
Bass |
Domestic IPA |
1073.7 |
1019.2 |
17.93 |
7.11 |
73.95% |
Source: |
"The Lancet 1852, vol.1", 1852, page 474 |
Or if you compare them with modern Munich beers. Here's a random selection:
Munich Lagers in 2014 |
Year |
Brewer |
Beer |
Style |
OG |
FG |
OG Plato |
ABV |
App. Atten-uation |
2014 |
Paulaner |
Münchner Hell |
Helles |
1046.11 |
1008.5 |
11.5 |
4.90 |
81.57% |
2014 |
Paulaner |
Münchner Urtyp |
Amber Lager |
1050.32 |
1008.2 |
12.5 |
5.50 |
83.70% |
2014 |
Paulaner |
Münchner Dunkel |
Dunkles |
1050.32 |
1011.85 |
12.5 |
5.00 |
76.45% |
2014 |
Paulaner |
Münchner Hell Leicht |
Helles |
1030.42 |
1005.8 |
7.7 |
3.20 |
80.93% |
2014 |
Paulaner |
Oktoberfestbier |
Festbier |
1055.41 |
1009.5 |
13.7 |
6.00 |
82.85% |
2014 |
Paulaner |
Salvator |
Dioppelbock |
1075.34 |
1015 |
18.3 |
7.90 |
80.09% |
2014 |
Paulaner |
Premium Pils |
Pilsener |
1046.11 |
1008.5 |
11.5 |
4.90 |
81.57% |
2014 |
Löwenbräu |
Urtyp |
Spezial |
1049.90 |
1008.5 |
12.4 |
5.40 |
82.96% |
2014 |
Löwenbräu |
Original |
Helles |
1047.37 |
1007.5 |
11.8 |
5.20 |
84.17% |
2014 |
Löwenbräu |
Triumphator |
Dioppelbock |
1074.89 |
1016.8 |
18.2 |
7.60 |
77.57% |
2014 |
Löwenbräu |
Oktoberfestbier |
Festbier |
1055.41 |
1008.7 |
13.7 |
6.10 |
84.30% |
2014 |
Löwenbräu |
Dunkel |
Dunkles |
1050.32 |
1008.2 |
12.5 |
5.50 |
83.70% |
2014 |
Löwenbräu |
Weisse |
Hefeweizen |
1047.37 |
1007.5 |
11.8 |
5.20 |
84.17% |
2014 |
Spaten |
Münchner Hell |
Helles |
1046.95 |
1007.1 |
11.7 |
5.20 |
84.88% |
2014 |
Spaten |
Oktoberfestbier |
Festbier |
1055.41 |
1010.2 |
13.7 |
5.90 |
81.59% |
|
Average |
|
|
1052.11 |
1009.46 |
12.90 |
5.57 |
82.03% |
Sources: |
Paulaner website |
Löwenbräu website |
Spaten website |
The average OG is a little higher for the modern beers but the average attention is much higher: 82% compared to 61%. It's even more impressive when you consider that there are two Doppelbocks in there.
Low attenuation is an obvious feature of early Lagers. I don't really know why that was. Was it the quality of the malt? The mashing techniques employed? The yeast of the fermentation process? I've really no firm information.
Almost forgot to mention the style of these beers. With the exception of the Hofbräuhaus Weissbier, all would have been dark. So a type of Dunkles, really.
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