Bamberg article

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wobdee
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Bamberg article

Postby wobdee » Tue Apr 19, 2016 1:51 pm

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Brody
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Re: Bamberg article

Postby Brody » Thu Apr 21, 2016 8:48 am

Nice article, didn't know that Weyerman served their own beers, pretty cool.
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ajk
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Bamberg article

Postby ajk » Mon Apr 25, 2016 5:49 pm

When I was there they had an IPA on! Also, a tasty Rauchbier. I noticed the recipe in a notebook they left lying open: 60% Munich I, 37% rauchmalt, 1.5% Carafa II Special, and 1.5% Sinamar. I was surprised because I thought Sinamar was just Carafa II Special extract. But the brewer there said Sinamar actually has less flavor. ¯\_(ツ)_/¯
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Re: Bamberg article

Postby Brandon » Mon Apr 25, 2016 6:37 pm

When I toured Weyermann, I had the IPA...they seemed to think, "American...he's going to want the IPA", or they were excited to have an American trying their IPA. Either way, whatever, I don't drink IPAs. :) But it was a cool tour.
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Ancient Abbey
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Re: Bamberg article

Postby Ancient Abbey » Tue Apr 26, 2016 11:23 pm

Proud of American's trying their IPA, and we are trying to brew Franconian and Bavarian beers. The world is upside down ;)
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Re: Bamberg article

Postby Ancient Abbey » Tue Apr 26, 2016 11:26 pm

- The best do the basics better -
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Re: Bamberg article

Postby ajk » Wed Apr 27, 2016 5:11 am

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Re: Bamberg article

Postby Ancient Abbey » Wed Apr 27, 2016 7:48 am

Interesting, I've made four lodo rauchbiers now, and they all have a different meat flavor with different amounts of rauchmalt. At 50%, it comes across as bacon, at 66% like smoked ham, at 75% like a smoked boston butt and at 90% it tastes like seared steak. The last one really surprised me, but so far a handful of people have come over to try it. With me suggesting any flavors, they all said it reminded them of steak. Based on the commercial beers we get here, I am curious if Schlenkerla brews lodo.
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Re: Bamberg article

Postby ajk » Wed Apr 27, 2016 8:35 am

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Re: Bamberg article

Postby Brandon » Wed Apr 27, 2016 8:43 am

Anecdotally, I recently bought a smoker (just a small guy, not the fancy rigs) and there's a sufficient difference between meat in the smoker, fresh off the smoker, and after a day in the fridge. It still is tasty and becomes more of an integrated flavor component, but those immediate fresh smoke notes are fleeting.
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