Historic German and Austrian Beers for the Home Brewer
Posted: Mon Apr 02, 2018 11:26 am
Hello everyone,
I recently self-published a book about historic German and Austrian beer styles, all based on historic sources, and in a format and batch sizes that are suitable for home brewers. It's available as e-book and printed book on Amazon worldwide, e.g. here: https://www.amazon.com/Historic-German- ... 980468524/
The book discusses the history of beer in Germany and Austria, it talks about historic ingredients and what modern ingredients are suitable for substitutions (as much as that's possible to determine), and then goes on discuss various historic beer styles (including concrete recipes and brewing processes), which I divided into the following sections: Bavarian beers (ranging from Weissbier to the different local lager variations from Munich, Augsburg, and Bamberg), German white beers (Gose, Berliner Weisse, Kottbusser, Broyhan, Grätzer/Grodziskie), German brown beers (Mannheimer, Berliner Braunbier, Merseburger, Fredersdorfer, ...), and Austrian beers (Carinthian Stone Beer, Horner Bier, Vienna lager, and Prague beer). Most recipes are direct conversions of historic recipes from 18th, 19th and early 20th century German brewing literature, while others are indirect reconstructions deduced from multiple sources and clues.
I hope some of you who are interested in German beer history and culture from before the popularization of pale lager beers will find this interesting.
I recently self-published a book about historic German and Austrian beer styles, all based on historic sources, and in a format and batch sizes that are suitable for home brewers. It's available as e-book and printed book on Amazon worldwide, e.g. here: https://www.amazon.com/Historic-German- ... 980468524/
The book discusses the history of beer in Germany and Austria, it talks about historic ingredients and what modern ingredients are suitable for substitutions (as much as that's possible to determine), and then goes on discuss various historic beer styles (including concrete recipes and brewing processes), which I divided into the following sections: Bavarian beers (ranging from Weissbier to the different local lager variations from Munich, Augsburg, and Bamberg), German white beers (Gose, Berliner Weisse, Kottbusser, Broyhan, Grätzer/Grodziskie), German brown beers (Mannheimer, Berliner Braunbier, Merseburger, Fredersdorfer, ...), and Austrian beers (Carinthian Stone Beer, Horner Bier, Vienna lager, and Prague beer). Most recipes are direct conversions of historic recipes from 18th, 19th and early 20th century German brewing literature, while others are indirect reconstructions deduced from multiple sources and clues.
I hope some of you who are interested in German beer history and culture from before the popularization of pale lager beers will find this interesting.