Wet and dry in the States

Here's another result of my traawl for the word "pilsener" in the newspaper archive.

It's an article about the creeping prohibition in the US in the years leading up to WW I. I've been as guilty as everyone alse of thing that prohibition was introduced at a stroke in 1919. In reality, it had been happening county by country for some time.

Temperance campaigners in Britain took note and that's why they were so keen on getting "local option" legislation introduced. That would allow district to vote to close all alcohol outlets. After WW I, such legislation was introduced in Scotland and a few areas did become "dry". But in the 1920's the temperance campaign was running out of steam and they were unable to persuade voters to ban alcohol in most of the country.

"WAGES AND THE COST OF LIVING IN AMERICA.
A COMPARISON.
"WET" AND "DRY" IN THE STATES.
[By Special Western Gazette Correspondent.]
As in England, the liquor traffic question is very much to the front at this time the United States. The promoters of the trade and the townships and counties which permit the sale of drink are known "wet", and the prohibitionist party and districts "dry." A wave of temperance and "dryness" appears be spreading over the land. The raising of the cost of licenses from 350 dollars to 1,000 dollars of course caused the weeding out of many the small saloons, but the pace was not fast enough for the prohibitionists, and now the people are generally voting "dry." Racial feeling has, no doubt, something to do with the vigorous prosecution of the campaign against the saloons in the .Southern States, the ostensible object being remove one of the chief causes of crime among the coloured population. In the North the moralists receive great support from the moderate drinkers, who see in the war against the liquor interests a just retribution for the unjustifiable uses they have made of their vast monopolies. In this State of Ohio 66 out 88 counties have gone "dry," and in the adjoining State of Indiana 78 out of 92.


A WAY OUT.

New York City is declared "dry" on Sundays, a surprising fact when one sees the amount of business and pleasure going on there during that day. But it doesn't need even bold imitator of the "bona-fide traveller" in England get "wet" in New York. In justice to the hotels of that city, it is only fair to say that the drinking bars are not prominent features of the establishments. Still, you can find the buffets when needed. On the Sunday I was there I saw two men who had not registered at the hotel call for glasses of Pilsener. The smiling waiter hinted that the order must include food, and brought a couple of sandwiches with the beer. The sandwiches remained untasted, and would probably do duty again and again for the same purpose, much as that noted contract beast, "Old Jerusalem," was tendered and rejected at the British camps in South Africa during the Boer War."
Western Gazette - Friday 09 July 1909, page 5.

Of course, even when total prohibition came in, getting a drink wasn't much of a problem

I've seen something similar to the untouched sandwiches. I was drinking in a bar in Krakow in the meid 1980's. You had to have food to get an alcoholic drink. There were several blokes with a boiled egg an two 100 ml glasses of vodka.

A growing demand for Lager Beer in Hull

I found this fascinating article with one of my regular newspaper archve sweeps with  a very general search term. In this case, "Pilsener".

I meant to search the 19th-century but, because I failed to change the date filter, I searched 1900 to 1909 instead. I'm glad I did now. Because it's a rare insight into Lager in the UK on the eve of WW I.

The article is about the opening of a specialist Lager bottling store in Hull.

"LAGER BEER IN HULL
A GROWING DEMAND.
The growing taste for lager beer has been responsible for innovation at Hull, namely, the establishment of the Continental Beer Agency, with commodious, well-equipped premises at 35 and 36, Pryme-street, Hull. The prospects for the consumers of products of the foreign breweries is a bright one, for this company is in a position to place lager beers, whether from Munich, Christiania. Copenhagen, Gothenburg, and Bremen, on the English market in the condition as when they were bottled in those breweries. This is assured bottling from the huge butts at the bottling stores in Pryme-street, and it is now possible to order a bottle of lager that has not travelled a long journey. Major Gleadow is the chairman of the oompany, with Major Smithson, Mr P. Robson, Mr J. H. Tate, and Mr F. Moor as directors, the last two mentioned being the managing directors. The retailers in Hull and district who have visited the establishment expressed satisfaction at the demonstration given them, and on Thursday a number of visitors who were invited formed similar good opinions. Amongst many others accepting the invitation the directors were Mr John Tate, Mr J. Westrope, Mr Stanley Mr W. Dyson, Mr J. Fanthorpe, Mr R. N. Ross, and Mr W. Walker, of St. Pauli Breweries, Bremen.

The ground floor of the premises covers an area of 900 square yards. well equipped office occupies portion of the frontage to the street, and on passing through the commodious empties warehouse is reached. On this floor is the boilerhouse, and at the end the refrigerating plant and machinery, which is driven by electricity, is housed. A representative was next invited to step into the chilling chambers, where the lager, in large casks, containing 104 gallons each, is reduced to the same temperature when it left the breweries. A glance the thermometers showed that the temperature stood at freezing point, which was altogether too chilly to be comfortable to a man in a summer suit, although it makes the beer delicious. The storage provided is for about 100 butts. After the lager has been kept in the cold store for a specific period, extractors are placed in the casks, and the liquid is driven by air pressure through suitable channels, outside the insulated walls to the bottling machines. In the bottling department the latest and best plant has been installed, of type, it is said, that no other store in this country possesses. The directors have visited breweries and stores in England and abroad, and the experience gained has enabled them to bring into use machinery and plant to ensure the lager being skilfully and carefully handled, and placed on the English market in perfect condition. The bottle-washing machinery ensures scrupulous cleanliness, for in successive machines the bottles are washed, scoured, and brushed till they glisten, and are as clear as crystal. The light yellow and clear liquid is then run into the bottles, and the patent pull-over fasteners are fixed. This does not however, complete the processes. The lager securely sealed in bottles is next placed in pasteurising crates, and for two hours the bottles of lager remain in the pasteurising plant. It is not necessary to go into the benefits arising from this last process, except to say that the lager will now keep in perfect condition any length of time. Having been labelled, the bottles of lager are now ready to be despatched in cases to their destinations. family trade price list has been prepared, follows: Allsopp's Burton Lager, 2s 3d per dozen half-pints; Tennent's Glasgow Lager, 2s 3d do.; St. Pauli (Bremen Brewery) Light, 3s per dozen foreign size, 2s 6d per dozen half-pints; St. Pauli, Munich, 3s 3d per dozen foreign size, 2s 9d per dozen half-pints ; Christiania Breweries, Pilsener 2s 3d, Lager 2s 3d, Bock 2s 6d per dozen foreign size; Tuborg Lager, Copenhagen, 2s 6d do-; J. W. Lyckholm and Co., Goteborg, 2s 6d do.; Urquell Brewery, Pilsen (Bohemia), 3s 3d do.

Messrs Habron and Robson were the architects, and Messrs T. Goates and Son carried out the extensieve alterations that were necessary in adapting the building. The insulation and joinery work were executed Mr G. L. Scott. The machinery was erected by Mr .John Barker, the engineer to the Hull Brewery Co.
Hull Daily Mail - Friday 09 July 1909, page 3.

Reading between the lines, this tells us a fair bit about the Lager trade of the time. The way they make a big deal of bottling it in Hull, implies that previously Lager had been bottled at source and shipped to Britain. 104 gallons is not a British beer barrel size. The closest, a tun, is 108 gallons. In litres, 104 gallons is 472.79, so a pretty odd measure, too.

Were they really moving the beer out of the casks by air pressure, or was it CO2? Er, not sure I'd be so enthusiastic about pasteurisation. Especially for two hours. Yes, the beer would last forever, but it probably tasted like shit.

The "pull-over fasteners" mentioned are probably flip-top ceramic stoppers. It's not a type of stopper that was ever very popular in Britain. Whereas it was standard in Germany.

We learn about what Lagers were available in Britain at the time. What strikes me in particular is that there are none from Munich or Vienna, the sources of the first Lagers in Britian in the 1860's. All come from Scandinavia except Pilsner Urquell and St. Pauli.

The types of beer on offer also tell a story. Only one is identified as a dark Munich-style Lager and one as a Bock. My guess is that all the others were pale. That's a big turnaround from the early days of Lager in Britain, when only Wiener and Münchner were imported.

The two British breweries both put considerable investment into building Lager brewhouses, with differing. Allsopp never sold as much Lager as they had hoped and a few years later the brewhouse was shipped up to Alloa. Whereas Tennent's is still going strong.

Finally, a word on pricing. Here are some British bottled beers from the same year:

British bottled beers in 1909
Brewery	Place	year	beer	price per dozen	size
Godsell & Sons	Stroud	1909	Pale Ale	3s 6d	pint
Godsell & Sons	Stroud	1909	Imperial	2s 6d	pint
Godsell & Sons	Stroud	1909	Nourishing Stout	3s 3d	pint
Heavitree Brewery	Exeter	1909	East India Pale Ale	3s 3d	pint
Heavitree Brewery	Exeter	1909	East India Pale Ale	1s 9d	half pint
Heavitree Brewery	Exeter	1909	AKK Light Bitter Ale	2s 6d	pint
Heavitree Brewery	Exeter	1909	AKK Light Bitter Ale	1s 6d	half pint
Heavitree Brewery	Exeter	1909	Oatmeal Stout	2s 6d	pint
Heavitree Brewery	Exeter	1909	Oatmeal Stout	1s 6d	half pint
Source:
Exeter and Plymouth Gazette - Monday 05 July 1909, page 2

They demonstart how relatively expensive Lager was. The Pilseners would only have been about the same strength as AKK. A half pint of Urquell would presumably have been 2s 9d - almost double the price of AKK. Even British-brewed Lager was 2s 3d a dozen half pints.

Like I said, a dead handy little article.

German Pilsner in 2014

For the second part of my modern German beer style series, we'll be looking at Germany favourite: Pilsner.

Though its popularity is definitely on the slide, down from almost 70% of sales in 1996 to 55% in 2010*. Though there's currently no obvious replacement nor even a vague challenger. No other style had a market share of more than 10% in 2010**.

It's often assumed that after Pilsner was first brewed in 1842 that it spread like wildfire across Europe. It didn't. Its progress was much slower and it's only really in the 1880's that it starts to be brewed in any quantities outside Austria. Even then it remained an expensive speciality, mostly drunk by the middle classes. As you can see, there are considerable parallels with Burton Pale Ale.

Pilsner's progress wasn't helped by the fact that the Munich breweries and Dreher from Vienna got in first. Münchner and Viener were the first Lagers to be brewed in most countries. The earliest analyses I have of a German Pilsner is from 1878. Intrguingly, they're all from the Saxon town of Chemnitz and are described as "Bömischer Art" or "Bohemian style".

Only one analysis is from the south, from Munich's Löwenbräu. Which makes sense. They had their own Lager tradition in Bavaria and were more reluctant than brewers from the north in adopting foreign styles. Munich brewers in particular were afraid of debasing their dark Lager brand if they brewed pale beers. Eventually they were unable to resist public demand and in the 1890's all the big Munich breweries introduced one.

Anyway, here's the table:

German Pilsener 1878 - 1893
Year	Brewer	Town	Beer	OG	FG	OG Plato	ABV	App. Atten-uation	Lactic acid %
1900	unknown	unknown	Pilsener Draught	1043.6	1012.3	10.91	4.06	70.94%
1878	Feldschlösschen	Chemnitz	Bömischer Art	1044.3	1007.1	11.07	4.85	83.97%
1878	Böttger's Brauerei	Chemnitz	Bömischer Art	1044.5	1006.2	11.11	5.00	86.07%
1878	Societäts-Brauerei	Chemnitz	Bömischer Art	1044.5	1009.3	11.11	4.58	79.10%
1900	unknown	unknown	Pilsener Bottle	1047.4	1013.9	11.80	4.34	69.66%
1878	Bergschlösschen	Chemnitz	Bömischer Art	1048.5	1012.8	12.07	4.63	73.61%
1878	Schloss Chemnitz	Chemnitz	Bömischer Art	1050.1	1013.1	12.45	4.80	73.85%
1884	Bremer Aktien-Brauerei	Bremen	Pilsener	1050.3	1009.1	12.50	5.38	81.91%	0.145
1884	Union-Brauerei	Hannover	nach Pilsener Art	1050.7	1013.1	12.59	4.89	74.16%	0.136
1891	National-Aktien-Brauerei	Braunschweig	Pilsener	1050.7	1015.2	12.59	4.60	70.02%
1891	Aktien-Brauerei Streitberg	Streitberg	Pilsener	1051.3	1009.9	12.73	5.40	80.70%
1893	Brauerei Hammonia	Hamburg	Pilsener	1052.8	1020.3	13.09	4.20	61.55%
1884	Städtisches Brauerei	Hannover	nach Pilsener Art	1055.2	1014	13.65	5.36	74.64%	0.147
1893	Löwen-Brauerei	Hamburg	Pilsener	1056.1	1015.9	13.85	5.21	71.63%	0.405
1890	Löwenbrauerei	Munich	Pilsener	1057.5	1017.3	14.19	5.21	69.91%	0.405
	Average			1049.8	1012.6	12.38	4.83	74.78%	0.248
Sources:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156
The 1911 Encyclopedia Brittanica
"Chemie der menschlichen Nahrungs- und Genussmittel" by Joseph König, 1889, pages 806 - 851
"Handbuch der chemischen technologie" by Otto Dammer, Rudolf Kaiser, 1896, pages 696-697

For comparison purposes, here are some Pilsners from Pilsen itself:

Bohemian Pilsener 1876 - 1893
Year	Brewer	Town	Beer	OG	FG	OG Plato	ABV	App. Atten-uation	Lactic acid %
1888	Alt-Pilsener	Pilsen	Schenkbier	1039.7	1012.1	9.96	3.58	69.52%
1898	Bürgerliches Brauhaus	Pilsen	Schankbier	1043.0	1011.5	10.76	4.09	73.26%	0.112
1886	Bürgerliches Brauhaus	Pilsen	Pilsener	1043.3	1014.5	10.83	3.73	66.51%
1886	Actien Brauhaus	Pilsen	Pilsener	1043.7	1012.5	10.92	4.04	71.40%
1876	Actien Brauhaus	Pilsen	Lagerbier	1044.9	1011.1	11.21	4.39	75.28%	0.120
1878	unknown	Pilsen	Bömisches Bier	1045.0	1012.0	11.22	4.28	73.30%
1876	Bürgerliches Brauhaus	Pilsen	Lagerbier	1045.0	1013.0	11.23	4.15	71.11%	0.120
1876	Bürgerliches Brauhaus	Pilsen	Pilsener	1046.5	1013.0	11.59	4.35	72.04%	0.160
1886	Bürgerliches Brauhaus	Pilsen	Lagerbier	1047.3	1012.7	11.78	4.49	73.15%
1898	Bürgerliches Brauhaus	Pilsen	Lagerbier	1047.3	1012.6	11.78	4.50	73.36%	0.103
1886	Bürgerliches Brauhaus	Pilsen	Pilsener	1047.8	1015.4	11.89	4.19	67.75%
1890	unknown	Pilsen	Pilsener	1047.8	1013.0	11.91	4.34	72.83%
1897	Unknown	Pilsen	Original-Pilsener	1048.0	1014.3	11.95	4.36	70.21%	0.242
1890	Unknown	Pilsen	Pilsener	1048.1	1013.1	11.97	4.54	72.77%	0.186
1888	Bürgerliches Brauhaus	Pilsen	Pilsener	1048.5	1015.0	12.07	4.34	69.07%
1898	Unknown	Pilsen	Pilsener (sold in Berlin)	1048.5	1014.3	12.07	4.44	70.52%
1870	Actien-Brauhaus	Pilsen	Pilsener	1048.6	1012.8	12.08	4.64	73.64%
1876	Bürgerliches Brauhaus	Pilsen	Lagerbier	1048.6	1012.8	12.09	4.65	73.66%	0.170
1891	Actien Brauhaus	Pilsen	Pilsener (sold in Zürich)	1048.9	1012.0	12.16	4.80	75.46%
1891	Bürgerliches Brauhaus	Pilsen	Pilsener (sold in Zürich)	1049.3	1014.6	12.26	4.50	70.39%
1876	Bürgerliches Brauhaus	Pilsen	Schenkbier	1050.5	1013.8	12.54	4.76	72.67%
1892	Pilsener Export-Brauerei	Pilsen	Pilsener (sold in Bern)	1052.2	1011.1	12.94	5.35	78.74%	0.120
1893	Bürgerliches Brauhaus	Pilsen	Pilsener	1053.2	1013.2	13.18	5.20	75.19%	0.320
1890	Bürgerliches Brauhaus	Pilsen	Pilsener Exportbier	1054.6	1014.5	13.51	5.22	73.53%	0.320
	Average			1047.5	1013.1	11.83	4.45	72.31%	0.179
Sources:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156
"Chemie der menschlichen Nahrungs- und Genussmittel" by Joseph König, 1889, pages 806 - 851
"Bericht über die Entwickelung der chemischen Industrie während des letzten Jahrzehends" by August Wilhelm von Hofmann, 1877, page 382
"Handbuch der chemischen technologie" by Otto Dammer, Rudolf Kaiser, 1896, pages 696-697

And now modern German Pilsners:

German Pils in 2014
Brewer	Town	Beer	OG	FG	OG Plato	ABV	App. Atten-uation	bitterness
Brauereigasthof Winkler	Berching	Premium Pils	1046.5	1011.2	11.6	4.60	76.04%
Brauerei Windsheimer	Gutenstetten	Pils	1047.8	1011.6	11.9	4.70	75.73%
Privatbrauerei Gessner	Sonneberg	Pilsner	1047.4	1010.5	11.8	4.80	77.83%
Holsten	Hamburg Altona	Pilsener	1044.9	1008	11.2	4.80	82.17%
Einbecker Brauhaus	Einbeck	Premium Pilsener	1044.9	1008	11.2	4.80	82.17%
Bürgerbräu Hersbruck	Hersbruck	Edel-Pils	1046.1	1009.2	11.5	4.80	80.05%
Zum Löwenbräu Flair Hotel	Adelsdorf	Edel-Pilsner	1049.1	1011.4	12.2	4.90	76.76%
Kulmbacher Brauerei	Kulmbach	Kulmbacher Edelherb	1045.3	1007.7	11.3	4.90	82.99%
Arnsteiner Brauerei	Seinsheim	Pils	1045.7	1008.1	11.4	4.90	82.27%
Brauhaus Leikeim	Altenkunstadt	Premium	1045.7	1008.1	11.4	4.90	82.27%
Einbecker Brauhaus	Einbeck	Brauherren Pils	1045.7	1008.1	11.4	4.90	82.27%
Privatbrauerei Gessner	Sonneberg	Premium Pils	1047.8	1010.2	11.9	4.90	78.76%
Braugasthof Grosch	Rödental	Grosch Prinz Albert Pils	1046.1	1008.5	11.5	4.90	81.57%
Paulaner	Munich	Premium Pils	1046.1	1008.5	11.5	4.90	81.57%
Brauerei Gasthof Wiethaler	Lauf an der Pegnitz	Neunhofer Pils				4.90
Brauerei Gasthof Wiethaler	Lauf an der Pegnitz	Neunhofer Edelpils				4.90
Kulmbacher Brauerei	Kulmbach	EKU Pils	1046.5	1008.9	11.6	4.90	80.87%
Brauerei Kanone Löhr	Schnaittach	Pils	1046.5	1008.9	11.6	4.90	80.87%
Brauerei Hermann Sigwart	Weißenburg	Premium Pils	1046.5	1008.9	11.6	4.90	80.87%
Braugold	Erfurt	Riebeck Premium Pilsener	1046.5	1008.9	11.6	4.90	80.87%
Kulmbacher Brauerei	Kulmbach	Mönchshof Original Pils	1046.5	1008.9	11.6	4.90	80.87%
Schübel Bräu	Stadtsteinach	Pils	1047.0	1009.3	11.7	4.90	80.19%
Brauerei Hofmann	Pahres	Hopfengold-Pilsener	1047.4	1009.7	11.8	4.90	79.52%
Ammerndorfer Bier Dorn Bräu	Ammerndorf	Pils	1047.4	1009.7	11.8	4.90	79.52%
Püls-bräu	Stadtsteinach	Weismainer Premium	1050.3	1011.9	12.5	5.00	76.35%
Göller	Zeil am Main	Original	1047.4	1009	11.8	5.00	81.00%
Göller	Zeil am Main	Pilsner	1047.4	1009	11.8	5.00	81.00%
Püls-bräu	Stadtsteinach	Weismainer Krone Pils	1047.4	1009	11.8	5.00	81.00%
Gasthof Gundel	Kammerstein	Pils	1047.4	1009	11.8	5.00	81.00%
Brauerei Hofmann	Pahres	Pils 0.33	1047.8	1009.4	11.9	5.00	80.33%
Wolf	Zeil am Main	Land Pils	1046.1	1007.8	11.5	5.00	83.19%
Privatbrauerei Kesselring	Marktsteft	Premium Pils	1048.2	1009.8	12.0	5.00	79.67%
Kitzmann-Bräu	Erlangen	Edelpils	1048.2	1009.8	12.0	5.00	79.67%
Strauß Karl Brauerei	Treuchtlingen	Wettelsheimer Wet	1051.6	1013.1	12.8	5.00	74.61%
Strauß Karl Brauerei	Treuchtlingen	Wettelsheimer Pils	1051.6	1013.1	12.8	5.00	74.61%
Holsten	Hamburg Altona	Extra Herb	1044.9	1006.5	11.2	5.00	85.51%
Pyraser Landbrauerei	Thalmässing	Gutsherrn Pils	1047.4	1008.3	11.8	5.10	82.58%
Weihenstephan	Freising	Pilsner	1047.4	1008.3	11.8	5.10	82.58%
Kulmbacher Brauerei	Kulmbach	Pilsner	1047.4	1008.3	11.8	5.10	82.58%
Distelhäuser	Tauberbischofsheim	Pils	1050.3	1011.1	12.5	5.10	77.94%	22
Püls-bräu	Stadtsteinach	Weismainer HopfenGold	1047.8	1008.6	11.9	5.11	82.01%
Göller	Zeil am Main	Premium Pilsner	1049.9	1010	12.4	5.20	79.96%	33 - 34
Braugold	Erfurt	Erfurter Angerbräu Premium Pils	1050.3	1010.4	12.5	5.20	79.33%
Forschungsbrauerei	Munich	Pilsissimus Exportbier	1052.4	1009.5	13.0	5.60	81.88%
Average			1047.5	1009.4	11.8	5.0	80.31%	22.0
Sources:
Brewery websites.

What I find most remarkable is how similar all the sets are to one another. The average gravity of the 19th-century Czech and modern German examples is identical. Though the average gravity of the 19th-century German samples is half a degree Plato higher. Unsurprisingly, there's one big difference: the level of attenuation. It's 80% in the modern examples and below 75% in the older examples. For the 19h century, anything over 70% attenuation is quite high. Whereas in most modern German Lagers it's over 80%.

The modern Pilsners show less variation than the older ones. The gravity range is 9.96 to 13.51º Plato (3.55º difference) for 19th-century Czech Pilsners, 10.91 to 14.19º Plato (4.28º difference) in old German ones, 11.20 to 13.00º Plato (2.8º difference) in modern German ones. 23 of the 42 modern examples are 0.2º Plato either side of the average of 11.8º Plato (11.4º to 12º Plato) and 31 are 0.4º Plato either side of the average. That's 55% and 74%, respectively.

It's a shame that I've so few EBU bitterness values. They aren't enough to do anything sensible with.

Time for one final table. Of a modern phenomenon: Leicht Pils.

German Leicht Pils in 2014
Brewer	Town	Beer	OG	FG	OG Plato	ABV	App. Atten-uation	bitterness
Zum Löwenbräu Flair Hotel	Adelsdorf	Leichtes	1030.8	1009.2	7.8	2.80	70.15%
Distelhäuser	Tauberbischofsheim	Leichtes	1030.8	1008.4	7.8	2.90	72.75%	18
Ammerndorfer Bier Dorn Bräu	Ammerndorf	Leicht	1030.8	1008.4	7.8	2.90	72.75%
Püls-bräu	Stadtsteinach	Weismainer Feinherb	1031.2	1008.8	7.9	2.90	71.82%
Gasthof Gundel	Kammerstein	Nimm's leicht	1031.2	1008.8	7.9	2.90	71.82%
Pyraser Landbrauerei	Thalmässing	Das leichte Pyraser	1038.2	1009.7	9.6	3.70	74.61%
Average			1032.2	1008.9	8.1	3.0	72.32%	18.0
Sources:
Brewery websites.

They're all very similar to each other except the Pyraser, which looks like an Ordinary Bitter. The others all fall into the old Schankbier category, being under 8º Plato. While the Pyraser is slap in the middle of the old "forbidden zone" of 8º - 11º Plato. It's remarkable how few beers are brewed even now at the old forbidden gravities. I guess old habits die hard.

Hefeweizen next, I think.





* Brauwelt Brevier 2003 and Deutscher Brauer-Bund, Bonn.
** Deutscher Brauer-Bund, Bonn.