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Finally. The tables I've been pronmising for a while. Finally I've published them. Don't all cheer at once.

First, Sommerbier:


Sommerbier
Year
Brewer
FG
OG
ABV
attenuation
1853
Deigelmeier
1022.0
1057.8
4.62
61.94%
1878
Durst
1013.0
1045.8
4.25
71.62%
1878
Eberle
1022.0
1062.6
5.25
64.86%
1886
Eppelheim, Heidelberg
1019.1
1050.1
4.00
61.88%
1853
Franziskaner Kloster
1012.0
1062.7
6.62
80.86%
1878
Hartmann
1018.0
1061.3
5.62
70.64%
1878
Hauser




5.63
1852
Hofbräu
1018.0
1059.4
5.37
69.70%
1846
Hofbräuhaus, München
1011.0
1053.2
5.50
79.32%
1866
Hofbräuhaus, München
1014.1
1051.5
4.85
72.62%
1878
Hummel Witwe
1017.0
1065.0
6.25
73.85%
1878
Jean Schirmer
1018.0
1059.4
5.37
69.70%
1878
Leibner
1021.0
1063.4
5.49
66.88%
1886
Meclasheim, Heidelberg
1020.7
1059.4
5.00
65.12%
1878
Moos
1014.0
1055.3
5.37
74.68%
1878
Möser
1018.0
1049.9
4.12
63.93%
1886
Neuenheim, Heidelberg
1014.7
1050.3
4.62
70.78%
1878
Reisch Witwe
1015.0
1057.3
5.50
73.82%
1886
Rohrbach, Heidelberg
1017.6
1049.5
4.12
64.44%
1878
Schirmer
1016.0
1059.3
5.63
73.02%
1878
Schultz
1021.0
1067.2
6.00
68.75%
1878
Schwartz
1020.0
1065.3
5.88
69.37%
1878
Schwesinger
1019.0
1054.8
4.62
65.30%
1878
Sick
1018.0
1059.4
5.37
69.70%
1878
Villmann
1019.0
1063.3
5.75
69.98%
1886
Weinheim, Heidelberg
1019.9
1054.7
4.50
63.62%
1886
Weinheim, Heidelberg
1016.6
1051.4
4.50
67.67%
1878
Welz
1017.0
1062.2
5.88
72.67%


average
1017.47
1057.46
5.20
69.59%
Sources:
"Chemie der menschlichen Nahrungs- und Genussmittel" by Joseph König, 1879, pages 147 - 158
"Handbuch der chemischen technologie mit besonderer berücksichtigung der gewerbestatistik" by Johannes Rudolf Wagner, 1875, page 614

And now Winterbier:


Winterbier
Year
Brewer
FG
OG
ABV
attenuation
1854
Ansbach
1015.0
1045.9
4.00
67.32%
1854
Augsburg
1013.0
1051.5
5.00
74.76%
1849
Augustinerbräu, München
1018.0
1055.6
4.87
67.63%
1854
Bayreuth
1016.0
1038.3
2.87
58.22%
1879
Eberle
1016.0
1048.8
4.25
67.21%
1879
Friedrich Schirmer
1010.0
1041.8
4.13
76.08%
1879
Hartmann
1018.0
1051.8
4.37
65.25%
1879
Hauser
1019.0
1058.6
5.13
67.58%
1879
Hummel
1018.0
1054.7
4.75
67.09%
1879
Jean Schirmer
1018.0
1059.4
5.37
69.70%
1854
Landshut
1018.0
1050.9
4.25
64.64%
1879
Leibner
1019.0
1058.6
5.13
67.58%
1853
Leistbräu, München
1019.0
1050.9
4.12
62.67%
1866
Löwenbräu, München
1017.0
1046.1
3.75
63.08%
1879
Moos
1021.0
1061.5
5.24
65.85%
1879
Möser
1014.0
1050.6
4.75
72.33%
1879
Pöhe
1015.0
1050.7
4.63
70.41%
1880
Ponarther, Königsberg
1022.2
1056.5
4.43
60.71%
1880
Schönbuscher, Königsberg
1029.0
1067.8
5.00
57.23%
1879
Schultz
1021.0
1060.6
5.13
65.35%
1879
Schultz (Wiener Brauerei)
1023.0
1064.5
5.37
64.34%
1879
Schwartz
1019.0
1054.8
4.63
65.33%
1879
Schwesinger
1015.0
1048.8
4.38
69.26%
1879
Sick
1020.0
1054.8
4.50
63.50%
1879
Sick
1017.0
1057.5
5.26
70.43%
1879
Sick (Wiener Brauerei)
1021.0
1059.6
4.99
64.77%
1879
Villmann
1020.0
1062.4
5.50
67.95%
1879
Weltz
1018.0
1054.7
4.75
67.09%


average
1018.19
1054.20
4.66
67%
Sources:
"Chemie der menschlichen Nahrungs- und Genussmittel" by Joseph König, 1879, pages 147 - 158
"Handbuch der chemischen technologie mit besonderer berücksichtigung der gewerbestatistik" by Johannes Rudolf Wagner, 1875, page 614

As the books stated, Sommerbier really was stronger than Winterbier. In the samples above, Sommerbier averaged 1057.46 and Winterbier 1054.2. Because the degree of attenuation was slightly higher in Sommerbier, there's an even bigger difference in the ABV: 4.66% for Winterbier and 5.2% for Sommerbier.

By modern standards, most of these beers have high OG's and rather poor attenuation. Only six beers have gravities below 1050. Few everday modern German Lagers are over 1048.

That's it, I think for Winterbier and Sommerbier. Unless I find anything else I beleive might tickle your fancy. Should you want your fancy tickled.


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