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Tuesday, January 22, 2013

Martin John & Gourmet Bier: Shock and Awe for the German Tastebuds


Gourmet Bier: On the German market, these two words make as much sense together as “flip-flops” and “winter”.  Thankfully, Martin John of the Gourmet Bier Galerie is determined to change this (at least the Gourmet Bier part). In a rash act of sobriety, Reinheitsgebot Renewed met up with Mr. John over coffee to discuss the German consumer, beer tastings, and his new ideas for Gourmet Bier. Feel free to retroactively eavesdrop below…
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German Craft Brewing hits puberty

If we could compare German Gourmet Bier (a.k.a. craft beer) to a stage in human development, then German craft brewing would be like your 13-year-old brother: Still searching for its own identity, it currently seeks acceptance by copying what the “cooler”, “more mature” craft brewers have done in the US and abroad.

In contrast to that typical pre-teen, however, many German breweries have been successful in their replication of craft styles, and - more importantly - they have insightful leaders behind them who are already adapting and redeveloping these styles to give them a uniquely German flair.

Beyond adolescence: Gourmet Bier looks to the future 

If you ask Martin John, who has spent much of his career in the German beer industry, German Gourmet Bier has plenty of room to innovate as well:

"There are so many hop strains out there, and they provide just as many different flavors as a grape varieties do to wine. So why do restaurants categorize wines by grape variety and beers by styles? In the future, I see people buying beer because of the hops found in it, not because of any specific style."

Simplified:

It's no longer just a simple IPA; it's an IPA brewed with Saphir hops...
or a Pils brewed with Mandarin hops...
or (gasp) something different altogether...

Gourmet Bier, meet your uninformed yet diehard competition: The Consumer

Sure, the Bavarians have one of the longest beer-brewing traditions in the world and drink more beer per capita than any other region in the world, but that doesn’t mean that they demand GOOD BEER.

"Everyone drinks beer, but the brand they drink is rarely one they have chosen through a process of trial and error," says Martin. It is typically a direct result of where you live and which group you belong to.


For example:

If you live in Hamburg and consider yourself...
...somewhat alternative, you drink Astra (owned by Carlsberg).
...an enemy of the alternative scene, you drink Holsten (owned by Carlsberg).

or...

If you live in Munich and consider yourself...
...anyone at all, you drink Augustiner.
...anyone at all, but also a bit more hip, you drink Tegernseer.

The cause of these mindless beer preferences is both deeply ingrained and multifaceted, with the bulk of the blame landing on 1) consumer misconceptions of the Reinheitsgebot and 2) protectionism in the German market.




Regardless of cause, the result is that people see their beer brand as a lifestyle choice, and getting them to change this deeply ingrained preference is as difficult as getting an old man to switch from tighty-whities to boxers:



Good for traditional beer, bad for gourmet bier and beer diversity.

A New Hope: The next generation of brewers is ready to inherit

"We've got to completely change the way we think about beer," says Martin. And this is exactly what's happening.

German Craft breweries and gourmet bier batches are sprouting up faster than heirs at a billionaire's funeral. 

But, just like those greedy bastards at the wake, the breweries are now left with the burden of proof: They have to convince an extremely skeptical audience that they are the real thing and therefore worth the audience's money.

Shock and Awe: Taking Germany's tastebuds by storm

So how do you convince the German beer consumer to switch? The same way you get a fat kid to start eating freshly made cakes instead of Twinkies. Drop that beautiful flavor bomb in their mouths and watch their minds explode with wonder.

"You can tell them over and over all about how great your product is, but the only way they're going to believe it is by trying it."

One of the industry's key "Drop Zones" is the BrauKunst Live, occurring this March in Munich. In it's second iteration, this event is loaded with an arsenal of beers and breweries that will blow preconceived notions of German beer to bits.



"But getting people to drink new types of beer is about more than just one event," says Martin, which is exactly why Reinheitsgebot Renewed and the Gourmet Bier Gallerie plan to connect to consumers directly in the future: Beer tastings for smaller audiences, where we bring these new beer styles to you.

The world of beer can move in a million different directions; the consumers just need to open their eyes (and mouths)...


Martin John is the co-founder of the Gourmet Bier Galerie: An agency created to help small craft breweries promote their Gourmet Bier and to help the everyday consumer find it.




Thursday, January 3, 2013

The Good, Bad, and the Maybe: Best Beers of December


In this monthly beer series, Reinheitsgebot Renewed is giving you our unprofessional opinion on every beer we taste. We recommend the best beers, and we stomach the worst beers so you don't have to. Read here to save yourself some time, money and taste buds...
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Note: As is common around the holidays, the month of December came with many unexpected surprises. Along with the standard range of terrible and excellent beers,  this month also featured the official White House Beers and a beer with 20% alcohol. Those stories, however, will be told another time...be on the lookout later this month!


Tegernseer: Max I. Joseph (German)


Evaluation:
Creamy head. Nice gold color. Cereal grains in the nose. Light body. Crisp. Traditional Munich lager taste. Buttery maltiness...no caramel.


Conclusion: GOOD BEER. I say good beer here, but buyer beware! As with all Munich Lagers, they are as sensitive as a mama's boy on the first day of Kindergarten: If it's not handled with care, things are going to get sour. I had two bottles of the Tegernseer Max I. Joseph, one was excellent, one showed serious signs of mistreatment... I would only recommend the excellent one.






Flötzinger Bräu: Weihnachtsbier (German)


Evaluation: 
Quickly dying head. Nasty nose. Overly sweet. Little body. Blah.




Conclusion: BAD BEER. This seasonal Christmas ale is the bizarro counterpart to the König Ludwig Festtag Bier: A flat, one-note beer that made me wonder if I should even bother taking a second sip. Not one for the history books, the Flötzinger Weihnachtsbier...








König Ludwig: Festtags-Bier (German)


Evaluation: 
Less than superb head. Deep golden color. Full bodied. Starts malty. Finishes hoppy/sweet. Quite complex flavors. Moves from caramel/buttery to fresh crisp finish. No nose: stupidly put on cologne before trying beer...won't wash off...


Conclusion: GOOD BEER. This seasonal Christmas beer truly exemplifies the finer qualities of a good lager. Contrary to many uninformed beer-snob opinions, lagers have just as much potential to be complex and beautiful as their juiced-up craft beer counterparts. Just don't kill your taste buds on craft beer before you try the König Ludwig Festtags-Bier.





Corsendonk: Christmas Ale (Belgium)


Evaluation: 
Deep amber mahogany in color. Nice lace from the head. Dark malt notes beneath the sweet Belgian yeast strain in the nose. Vanilla and butter rum. Creamy mouth feel with heavy carbonation. American brown ale notes. Sweet. 
1/3 brown ale. 1/3 German doppelbock. 1/3 spiced American ale.


Conclusion: GOOD BEER. If the Corsendonk Christmas Ale were a Marvel character, it would be Mystique. Its taste profile morphed from a Belgian at the beginning, to an American ale, and it finished tasting like a German doppelbock. Also, there are few things I enjoy more in the winter then a good strong kick in the pants from higher gravity beer (8.5%).



Wednesday, December 5, 2012

The Good, Bad, and the Maybe: Best Beers of November


In this monthly beer series, Reinheitsgebot Renewed is giving you our unprofessional opinion on every beer we taste. We recommend the best beers, and we stomach the worst beers so you don't have to. Read here to save yourself some time, money and taste buds...
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A fine selection of specialty beers at this year's Brau Beviale

Erdinger: Pikantus (German)

Evaluation: Dead head (but not in a Jerry Garcia way). Deep dark mahogany color. A bit spicy (perhaps just the name's subconscious influence?). Strong "purple lollypop" notes (more akin to a dopplebock than a weizenbock, in my humble opinion). Very smooth. Very fine carbonation (but in a good way). 

Conclusion: GOOD BEER. Doesn't blow my hair back, but I admit that I am also very biased when it comes to the Weizenbock. That being said, this is very smooth and still makes me want to take another sip. In the world of Weizenbock, an Erdinger Pikantus Weizenbock is better than no Weizenbock at all.







Hacker-Pschorr: Superior (German)

Evaluation: Nice carbonation (it has some). Nice color (it's gold). No head. Too sweet. Tastes like they didn't let this one ferment long enough...weird over-maltiness. No bueno.

Conclusion: MAYBE. Strange conclusion given the evaluation, but my wife likes this one quite a bit. As she knows as much as me (if not - regrettably - sometimes more than me) about beer, I had to elevate the Hacker-Pschorr Superior to a MAYBE...








My only pic of the beer (see hand)
Glossner: Hopfengarten Edel Pils (German)

Evaluation: Nice clean pils. Golden. Light. Fresh herb notes. Crisp clean flavors. Nice floral/citrusy hop, but a more delicate hop character than something grown in 'Merica, for example.

Conclusion: GOOD BEER. In the world of German Pils, where most of them are mass-produced shit, the Glossner Edel Pils is God. You really taste the quality of the ingredients here. Definitely worth a sample if you find yourself in Nürnberg.








Hofmann: IPA (German)

Evaluation: Light golden amber color. Good hop aromas. Good at the front of the mouth. Nice body. A bit too bitter for my tastes at the end. Reminds me a bit of unripened fruit.


Conclusion: MAYBE. Upon evaluation, I want to go back and try the Hofmann IPA again. At the time I was drinking it, I was also interviewing someone and taking notes on both all at the same time. As I remember it, however, it's like a car that just got rear-ended... the back end needs some work.










Brauhaus Faust: Holzfassgereifter Eisbock (German: Barrel-Aged Ice-Bock)

A little sip of barrel-aged heaven
Evaluation: Full bodied. Brown/amber in color. Standard "purple lollypop" flavors. Hints of wood and wilder grainy notes. Light whisky notes. Dark carmel. Coffee. Dark berries? Extremely complex. Shifts flavors as it moves through the mouth.

Conclusion: VERY GOOD BEER. Whoa. I will be the first to come out against the "the-stronger-the-better" movement in beer, but I seldom have the opportunity to experience a beer like this. Incredibly complex, yet not overpowering. The Brauhaus Faust Holzfassgereifter Eisbock is than the second round of sex, for sure.




P.S. In the future, there will also occasionally be non-German European beers on the list... I just have to find a way to get them shipped to Munich, Germany... not. terribly. easy...







Sunday, November 25, 2012

The Booze and News from Brau Beviale 2012

The Brau Beviale: A 3-day drinking extravaganza posing as the world's largest conference for the beverage industry. Armed with pens, notebooks, and a big bottle of water, we made it up for one day. 7 hours and about 20,000 free beer samples later, this is what we still remembered...
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German Brewing: Let the troll be our savior

If the beer industry were a group of characters in a fantasy novel, it would look something like this:
Macrobrewing
The Macrobrewing industry would be the king that is slowly losing power, the Belgians and British would be sort of like those cool trees from The Lord of the Rings that everyone admires, and the craft brewing scene would be a heavy-tongued hop monster with bourbon-barrel arms (please see list), running around pummeling it's drinkers with sheer brute force.
Belgium and Britain
The Germans, on the other hand, would be the troll under the bridge.
The German brewing scene
The outstanding features of the troll are that they are boring, grumpy, despise others, and fear change: Just like the mainstream German brewery and beer consumer.

Germany's stubbornly protectionistic attitude toward brewing has led to few updates and almost no new styles in recent history, and their consumers are so closed off to other styles that don't even demand change (hence: troll under the bridge).

Like it or not, however, the Brau Beviale has proven that change has come to the trolls! A handful of small breweries have begun making a footprint. Now these "evil" new brewers are forcing this strange new liquid down the troll-consumers' throats (note: I don't think of Germans as trolls in general; only when it comes to their perceptions of beer. In other ways that are notably non-troll-like).

What's wild is that these troll-like tastes and preferences could be a good thing for the global beer industry: this staunchly bland and boring consumer palate might actually provide a counterweight to the over-juiced craft beer sector as German brewing develops.


Some tasty new "boring" brews out of Germany

Because of their consumer market, German brewers will not necessarily have to compete on the Lance Armstrong-esque terms the craft brewers have set forth. Instead, they can take the amazing aspects that have been cultivated and abused by craft brewing and turn them into something graceful.

It will take a few more years for this trend to move out of the trade fairs and into the beer stores, but look out for Germany. These boring trolls might just reinvent the craft brewing scene.

Cascade might have some competition.
Hops growers in America's Pacific Northwest have had the brewing industry by the balls for much of the past thirty years, and I have admittedly enjoyed it.

The novelty, however, of being punched harder and harder in the face with the essence of grapefruit, is wearing off. At this point, it would also be nice to get a heavily hopped beer that tasted, well, different...


At the Brau Beviale stand for the German Hops Growing Association, I got just that something different I was looking for: My taste buds were blown away by the variety of distinct and pungent tastes singing on my tongue.

Be ready for the future of hops. Pretty soon, your beer might taste less like grapefruit and more like melon, or mandarine, or something your brain cannot yet even imagine. Dare to believe it. We do.

The European Beer Star: Not so European
Created by the organization of Private Brauereien in Germany and Bavaria, a more accurate name for the competition would be the German Beer Star.

The German Beer Star Awards
Boasting an impressive 50 different styles for evaluation, the competition ensures any and all German styles are present, including seven different categories of Hefeweizen. Conversely, SEVEN is the total number of categories the Belgians received in the entire "European" Beer Star competition.
Searching for the Belgian beers...

Don't get me wrong, I think it's great that they have brought a major beer competition to the European continent, but it isn't exactly representative at this point...

If you go to a conference related in any way to beer, you will get drunk.
The Brau Beviale isn't even technically a brewing conference...it's for beverages in general. Just make sure you eat something heavy beforehand.


Special thanks to CrewAle Werkstatt for the Brau Beviale tickets. It was a great time!


Tuesday, November 6, 2012

The Good, Bad, and the Maybe: The Best Beers of October

In this new monthly beer series, Reinheitsgebot Renewed is giving you our unprofessional opinion on every beer we taste. We recommend the best beers, and we stomach the worst beers so you don't have to. Read here to save yourself some time, money and taste buds...
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KaDeWe: Premium Pilsner (German)
Apparently, the largest and most luxurious department store in Continental Europe (the KaDeWe) brews it's own "Premium Pilsner"...well, actually, it has the people behind the notably shabby Berliner Kindl do it for them. 

Evaluation: Weak head. Grainy nose. Little hop character. No body. Surprisingly malty for a pils. Flat as an old shaken up coke. 

Conclusion: BAD BEER. Blah.This premium brand needs a makeover.










Kuchlbauer: Weisse (German)
I was unsure what to think of the Kuchlbauer Brewery when I bought this beer. On the one hand, the brewery boasts an impressive beer museum and one of the last works of architect Friedensreich Hundertwasser. On the other hand, the only bar I know that sells it is the sleaziest dive in my neighborhood...

Evaluation: Relatively good head. Decent nose of sweet fruits. Hint of darkerly roasted malts. Good body. Sweet finish. A bit bitter. Not as flavorful on the tongue as in the nose.


Conclusion: MAYBE. Pretty standard in the world of German Weissbiers. Good enough to drink again, but not good enough to get me to sit in that dive to get it.

Kuchlbauer: Alte Liebe (German)
Evaluation: Nice dark amber color. Nose almost non-existent...maybe a little straw? Good body. Very smooth. Tastes of deep chocolate, caramel and coffee. Nice lingering taste of chocolate and coffee. Reminiscent of a mild breakfast stout.

Conclusion: GOOD BEER. The nose is weak, which is a little annoying, but I will definitely go back to this one. Perfect for a dark fall evening.

König Ludwig: Weissbier Kristall (German)
Evaluation: Amber-gold in color. Nice extremely sweet nose: Lots of banana and tropical fruit notes. Clean sweet tastes. Very streamlined. A lighter, sweeter hefeweizen with the same amount of alcohol (5.5%).

Conclusion: GOOD BEER. The Kristallweizen style has recently fallen out of favor with wheat beer drinkers due to the newfound health benefits of unfiltered wheat beer, but I think this is a mistake. It may not be as ideal after a bike ride, but it is a wonderful style for a hot day on the balcony.

That being said, the König Ludwig Weissbier Kristall is not incredibly easy to find in Germany (not sure about elsewhere), but its worth the search.


König Ludwig: Prinzregent Luitpold Weizenbock (German: Winter Seasonal)
Evaluation: Looks like a bananenweizen in color and consistency. Extremely fluffy/creamy. Like drinking a milkshake without the heaviness. Noticeable alcohol character (8%). Deeper, stronger, darker roasted aromas.

Conclusion: GOOD BEER. I love weizenbocks. This is completely different than any other Weizen Doppelbock I've ever tried, and worth diving in, especially if you like very creamy beers that get you really hammered. 

NOTE: I think this beer had been aged a year by the time I got my hands on it, so if you ever find it and don't like it immediately (lots of mediocre ratings in beer forums), put it in your basement for a year...you'll change your mind.


Kaltenbach: Ritterbock (German)
Evaluation: Very sweet and smooth. Some might taste cherry, nutmeg and coffee notes, but really, it tastes and smells like a big purple lollipop. Like a typical German Doppelbock on crack. Leaves lingering sweet malt flavor on tongue. Alcohol cuts sweetness at the end.

Conclusion: GOOD BEER. Advertised as Germany's strongest Bock beer this bad boy weighs in at 9%. It will knock your socks off and keep them off (in a good way). Also very good for aging.



Ritter St. Georg Brauerei: Red Ale (German)
Evaluation: Great aroma: Smells just like I expect a red ale to smell. Lacks quite desperately in flavor and body. A bit too light all around. Missing the punch, bite, and complexity present in the nose.

Conclusion: BAD BEER. I hate saying no to German breweries doing non-traditional things, but this beer really needs to be taken back to the drawing board. Nose is great. Rest is watery. Please, please, please try again, though, Ritter St. Georg Brewery!


Friday, October 26, 2012

Oktoberfest: The Best (and Worst) of Munich's Beer Fest

Oktoberfest: An excellent excuse for the six "Traditional Munich Breweries" to brew/sell beer. But are all beers created equal? That's what we wanted to find out. Get the best and worst of Munich's beer fest here...
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The Beer:
Oktoberfest beer is brewed in the Märzen or Festbier style. By today's standards, this means it's a golden lager beer with an alcohol content around 6%. In my experience, it is also hoppier and bolder than it's non-Oktoberfest counterpart, the Munich Lager. 

HISTORICAL NOTE: When Oktoberfest started 200 years ago, the beer was much different (read: WORSE). Due to a lack of refrigeration, effective drying processes for the malt, and general know-how, the beer consumed at Oktoberfest was brown, flat, and at least five months old. Yum, yum!


The Tasting:
For reasons of simplicity and expense (1 liter at the beer fest itself costs around 10 EUR) this tasting was based on the bottled version of each brew.

We employed a group of three tasters (payment: beer) who would sample each beer blindly and rank them on a scale of 1-6 (one being the best).

The Results:
Taster 1: 

1 - Hacker-Pschorr
2 - Augustiner
3 - Paulaner
4 - Löwenbräu
5 - Spaten
6 - Höfbräu

Taster 2:

1 - Hacker-Pschorr
2 - Augustiner
3 - Paulaner
4 - Spaten
5 - Löwenbräu
6 - Hofbräu

Taster 3:

1 - Spaten/Löwenbräu
3 - Hofbräu/Augustiner
5 - Paulaner
6 - Hacker-Pschorr


Tasting Notes:

Spaten (5.9%)
Light gold in color. Heavy malt nose. Very light on the tongue with lots of malt sweetness. Almost no hop character present at all.

Hofbräu (6.3%)
Light gold in color. The strongest ABV. Sweet honey nose. Strong alcohol sweetness similar to a maibock with stronger hop character.

Augustiner (6.0%)
Light gold in color. A buttery nose. Strong malt character. Light on the tongue with a smooth even finish.

Paulaner (6.0%)
Golden in color. Strong alcohol and malt notes in the nose. Bold hop flavors mixed with a buttery maltiness. 

Hacker-Pschorr (5.8%)
Dark amber in color, unlike the rest. Sweet, yet strong hop notes, with a very specific mineral character present in almost all Hacker-Pschorr beers.

Löwenbräu (6.0%)
Golden in color. Strong hop character with spritely carbonation providing for a bright feel on the palate.


IMPORTANT NOTE: The beer we get in the bottle is often significantly different than the beer served at the actual Oktoberfest event (even when the bottles are bought in Munich). As evidence, see these examples:
  • Spaten in the tents is quite hoppy and bitter. In the bottle there is almost no hop character at all.
  • Augustiner in the tents is said to have an ABV of 6.4%. In the bottle it is only 6.0%.
  • Hacker-Pschorr in the bottle is deep amber brown. In the tents it is still the darkest beer at Oktoberfest, but it has a deep golden color more similar to the other Oktoberfest beers.
Conclusions:
In Munich, the general consensus is that Augustiner is the best and that Löwenbräu and Hofbräu are the worst, but experience has taught me this has more to do with uninformed groupthink than an individual's critical appraisal of each beer.

In reality, the best and worst come down to simple tastes and preferences (if you are interested in having your own, that is). Oktoberfest is the event for the Munich breweries to showcase the quality of their beer to the international marketplace. This means that each brewery (corporate or not) is going to make sure they are presenting their best product.

Looking at our jury, for example, Taster 1 and Taster 3 are the most experienced tasters/beer drinkers of the group, and their preferences couldn't be more different.

Taster 1 says he prefers bolder, hoppier beers. Taster 3 prefers sweeter, stronger, maltier beers. 

Taster 2 says he prefers wine...

Perhaps that will help you inform your decision next Oktoberfest.


Tuesday, October 2, 2012

What Does the Future Taste Like?

10 free beers + 3 brewing experts = A damn good time! On Wed, September 26 Reinheitsgebot Renewed hosted a beer forum at Berlin’s Social Media Week. Missed it? Get the main points (according to yours truly) here... minus the free beer.
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Photo courtesy Tilman Vogler
Point 1: Organic beer does not equal good beer

Just as I can buy organic ingredients at the farmers’ market and make a terrible-tasting soup, I can use organic hops and still make shit beer.

Tree-huggers, please buy your organic beer with discretion.

Photo courtesy Tilman Vogler
Point 2: Reinheitsgebot: Blessing or Curse?

For those who don’t know, the Reinheitsgebot is the German Purity Law, which states that beer can only be made of four* ingredients: malt, hops, water, and yeast.

As brewing has become more sophisticated, this has become one of the most hotly contested issues in German brewing. Here is what our forum had to say about it:

  • The Reinheitsgebot gets a bad name in today’s brewing environment. The reality is most beers only use these four ingredients anyway. Often, the people railing the hardest against the Reinheitsgebot are the ones that simply lack the creativity to brew good beer.

  • Inclusion is still better than exclusion. No matter how you look at it, the Reinheitsgebot is still brewing racism. The four ingredients in the Reinheitsgebot are good, but that’s no reason to segregate all other quality ingredients from the brewing process.

  • The Reinheitsgebot is not a mark of quality. Most people believe that the Purity Law ensures a quality product. WRONG. Some of the shittiest beer I have ever drunk was Reinheitsgebot certified. It may regulate the ingredients, but says nothing about the quality of those ingredients or what you do with them.
Photo courtesy Tilman Vogler
Point 3: The Wheat Beer Monopoly: What the hell was that?

Thanks to our friend the Reinheitsgebot, wheat beer was technically illegal to brew in Bavaria for much of the last 1000 years.

In its first incarnation, the Reinheitsgebot stipulated that only barley malt could be used in beer. Wheat beer, of course, uses malted wheat instead.

The King of Bavaria, however, was a HUGE wheat beer fan and could do whatever the hell he wanted because he was the king.

So what did he do? He granted himself the sole right to brew wheat beer in Bavaria for over 200 years. As it experienced bouts of extreme popularity amongst the people, he often managed to gouge his taxpaying citizens twice over.


Photo courtesy Tilman Vogler
Point 4: The German Pilsner: An endangered species

This is the most popular brewing style in Germany, isn't it? How could this be? 

Very simply, many large German breweries have watered the pils down to the point where it no longer meets the official specs: Pilsner is a bottom-fermented beer with at least 30 bitterness units.

Many big-name German pilsners now have bitterness units in the mid-twenties! Sad but true.

Point 5: The denotation “Imperial” can mean almost anything.

When looking at the difference between a pils, exportbier, festbier, bockbier, and doppelbock, the lines are very clear.

The line between “regular” and “imperial”, however, is a bit more difficult to draw. Our imperial definition: More malt, more hops, or more of both, but more is a very loose term here.

Another interesting note: an Imperial IPA can also be called a “double IPA”.


Photo courtesy Tilman Vogler
Point 6: The beer (sorry, still not free for you):


Photo courtesy Tilman Vogler
Brauerei Rittmayer – Rauchbier
Brauerei Rittmayer – Smokey George

Brauerei Schönram – Schönramer Pils
Brauerei Schönram – Bavaria’s Best Imperial IPA

Crew Ale Werkstatt – Pale Ale
Crew Ale Werkstatt – IPA

Schneider Weisse – Hopfenweisse
Schneider Weisse – Aventinus

Klosterbrauerei Neuzelle – Neuzeller Pils
Klosterbrauerei Neuzelle – Neuzeller Bock

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Thanks to the organizers at Social Media Week and to breweries for supplying the beer. A very special thanks to Eric Toft of Schönram and Peter Dzedek of Schneider Weisse for being there in person to answer all of our curious questions!

Cheers,

Locke







*originally only three ingredients: barley malt, hops, and water. This was before microbiology, back when no one knew that yeast existed