Beer Ping!
A low to medium ping list aimed at all of us who, well, love our beer…
FReepmail rzeznikj at stout or GOP_Raider to be added or struck from the list…
Posted on 03/18/2010 8:04:22 AM PDT by 1rudeboy
MillerCoors will test a new full-bodied beer based on an unexpectedly unearthed pre-Prohibition recipe in select historic bars in Chicago, possibly including Lottie's in Bucktown, a company spokesman said Wednesday.
The beer, available only on draft starting in May, is called Batch 19 to signify the year that Prohibition was ratified, 1919, said MillerCoors spokesman Peter Marino. It took effect in 1920.
Marino said Keith Villa, a master brewer at MillerCoors' brewery in Golden, Colo., discovered the recipe six years ago when Villa helped rescue archival records from the brewery's flooded basement. Villa was intrigued by the recipes that the company used before Prohibition and decided to make them. Batch 19 contains 5.5 percent alcohol by volume [yay!], compared with Miller Lite or Bud Lite's 4 percent to 5 percent, and is made with two types of hops rarely used today -- strisselspalt and hersbrucker.
When homebrewing goes wrong ...
That's what the compost heap is for.
Hmmm, AB, any that screen name seems familiar... could it be http://www.arrogantbastard.com/index3.html ?
The NappyOne
To which I would add that WW2 material shortages also contributed.
With malt in short supply, brewers started using adjuncts such as rice and corn. The brewers liked the reduced costs also and after the war, the recipes never got changed back.
To the detriment of the product.
Cheers,
knewshound
Good stuff, but I chose the name before I had ever heard of it.
Sam Adams new 2010 Spring seasonal “Noble Pils” is an outstanding pilsner in the true European sense. It’s a cross between German and Czech (Bohemian) styles, extremely aromatic, and decently (but not overly) hopped, with the “5 noble” hops (there are really 4), that is, the best old-fashioned aroma hops from Germany and Czech. It also has the delicious fresh malt (German?) one expects in a true pilsner.
I’ve followed Sams through the years—and the their beer is for the most part an “entry level” craft beer, however this particular recipe, “Noble Pils” really is outstanding—comparable easily to anything out of Germany or Czech, or, any of the pricier American micro-brews in the Pilsner style. IMHO better than Victory Prima-Pils, Lagunitas, Scrimshaw, or Left Hand, for example.
All you German and Czech pilsner lovers need to try Sam’s Noble Pils (and no, I don’t own stock in the company!).
Beer Ping!
A low to medium ping list aimed at all of us who, well, love our beer…
FReepmail rzeznikj at stout or GOP_Raider to be added or struck from the list…
I brewed a “Classic American Pilsner” style beer which is the name of a pre-prohibition recipe—resurrected by a home-brewer named Jeff Renner.
It seems that the barley varieties that grew in America in the 1800s were more of the British kind—6 row, which only work in making ale. The 2 row German and Czech seed, malted and used in lagers, just didn’t do well here. 6 row barley has the wrong chemistry to make good light colored pilsners or helles beers, so the German and Czech immigrants experimented with 6 row barley and found that if they added and adjunct—usually corn then—the chemistry would change just enough to produce a decent tasting approximation of the pilsner from the old country.
Of course everyone knows the post-prohibition beers are adjunct beers too(usually rice, but also corn) but they’ve been dumbed down in taste and hops, and other ways—so much so that those of us that appreciate high quality beer, generally just cannot even drink a Bud or a Miller (or a Coors, or a ...) as it’s like average office coffee compared to Starbucks.
The pre-prohibition recipes though didn’t use as much corn however, and used enough quality malt and hops making the beers hearty.... so that the beers really did approximate normal European all-malt beers.
I liked my pre-prohibition recipe—even though I could taste the corn (a little)...and it sure tasted a LOT better than a Budmillercoorspbr.....
Sounds like the names of the doctors I'd want to treat me for the alcohol poisoning.
Please keep in mind that Ziegenback is owned by Anheiser Busch. The name is simply a clever ploy designed to bite off Shiner Bock, which is a true Texas beer.
My first clue was when I went to the Zeigenbock music festival and all the sold was AB products. Then I read the label. Same with hock Top.
“Shock Top”
I do not much like bock style, and Shiner Bock (Shiner’s most famous) is no exception. However, while driving to my local home brew supply house I caught a segment of a food radio show that has as guest one of the Shiner brewers. According to the information on that segment, Shiner has many styles in their tool kit, not the least of which is that which is most familiar to Shiner residents, Shiner Blond.
Since their 90th year, Shiner has been producing a commercial annual style. This year they have Shiner 101 (101 years of Shiner), a Czech style pilsner. I have not tried it yet, nor the Blond, but I will be sure to pick some up next time I am in my local Specs.
The NappyOne
~18 years ago I began to beome interested in beer, thanks in great part to sam adams. That said, I quickly found that the widest variety of quality and taste which traveled well (due to bottle refermentation in many cases) was the world of begian beer. For years I would be unlikely to drink in the US something made there.
That has changed completely. Unless I want a lambic or flemish sour, I very rarely drink belgian anymore, because the US micro industry is making a huge selection of very very good beer now.
Did two REFORGER exercises back in the day. Around 1977 and 78, I believe. Yes. Great beer. Good people...once you got away from the military bases.
Damn good in some cases. And we’re all better for it.
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Hey, the PreProhibition (and in the rural areas, the during-Prohibition recipes) were so good (so I hear) that it's kinda surprising anyone could read the writing on the recipe card. Put a head on this for me. Thanks 1rudeboy. |
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It’s rare that I visit a thread before your ping list highlights it for me. Figures that a thread on beer would be one of those that I beat you to!
Shiner is a gem. I like the bock personally; one of my favorite beers when I can find it. The blonde was nothing special, but I wouldn’t kick ‘her’ out of bed for eating crackers neither.
Bring it on!! I sure don’t want to go back to Chicago just to buy it...
This thread (and the ‘story’) is worthless without the recipe.
English style ale for me...if i’m going to just sit and savor every drop. Nothing better than english style ale or irish style stout.
Sam adams summer ale is darn good too.
If i’m going to actually eat a meal with my beer then I want plain cheap american lite beer...plenty of rice and little flavor.
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