Comments on: Judging styles from the past http://brewingwithwheat.com/judging-styles-from-the-past/ Now available at a book store near you Sat, 21 Jan 2012 09:37:27 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Dan Morey http://brewingwithwheat.com/judging-styles-from-the-past/comment-page-1/#comment-91 Dan Morey Tue, 16 Jun 2009 00:05:01 +0000 http://brewingwithwheat.com/?p=13#comment-91 It would be interesting to dive into the historic wheat styles that G. Lacambre describes in TraitÈ Complet de la Fabrication des BiËres. I attempted a BiËre Brune de Malines except for the extremely long boil. Clearly they were brewing some hoppy wheat beers in the 1800's. It would be interesting to dive into the historic wheat styles that G. Lacambre describes in TraitÈ Complet de la Fabrication des BiËres. I attempted a BiËre Brune de Malines except for the extremely long boil. Clearly they were brewing some hoppy wheat beers in the 1800′s.

]]> By: Kevin Pratt http://brewingwithwheat.com/judging-styles-from-the-past/comment-page-1/#comment-32 Kevin Pratt Tue, 24 Feb 2009 23:07:52 +0000 http://brewingwithwheat.com/?p=13#comment-32 The main thing is evolution. Beer evolves. Reading "London and Country Brewer," the perceptions of author make it clear that he utilized as many advanced techniques as he could, to make beer. Yeast was perceived to be an acid, but clearly from that text, acidic beer was undesirable. Most of what we consider to be "modern beer" comes from the advent of the Industrial Revolution. The technology applied to malting, mashing and fermentation had to change beer radically in just a generation or two. So, I'd like to see some common threads in the rise of wheat styles based on flavor balance. How a brewer might promote tartness or hop flavor to overcome inferior malt. How the edicts of a local Prince or Governor might change beer flavor. Gose: wouldn't the introduction of salt also be sort of a stabilizer, inhibiting yeast or bacteria? I'm just conjecturing on that, but perhaps there are interesting stories like that. One significant development I've noticed was that the technology used to create black porter beer without charry or ashen flavor (patenting indirect heat to make black malt), was quickly (within 10 years) used to make uniform lighter colored malt. Taking this technology as far as it could go, the eventual result was Pilsner. Ergo, chasing the perfect porter seems to lead to Pilsner. Are there extinct wheat styles that were created to compete (or imitate) Porter, Stout, Pale Ale, Pilsner or Barleywine? I can't believe that Weizenbock is the only one. Kev Pratt BJCP GM I The main thing is evolution. Beer evolves.

Reading “London and Country Brewer,” the perceptions of author make it clear that he utilized as many advanced techniques as he could, to make beer. Yeast was perceived to be an acid, but clearly from that text, acidic beer was undesirable.

Most of what we consider to be “modern beer” comes from the advent of the Industrial Revolution. The technology applied to malting, mashing and fermentation had to change beer radically in just a generation or two.

So, I’d like to see some common threads in the rise of wheat styles based on flavor balance. How a brewer might promote tartness or hop flavor to overcome inferior malt. How the edicts of a local Prince or Governor might change beer flavor.

Gose: wouldn’t the introduction of salt also be sort of a stabilizer, inhibiting yeast or bacteria? I’m just conjecturing on that, but perhaps there are interesting stories like that.

One significant development I’ve noticed was that the technology used to create black porter beer without charry or ashen flavor (patenting indirect heat to make black malt), was quickly (within 10 years) used to make uniform lighter colored malt. Taking this technology as far as it could go, the eventual result was Pilsner. Ergo, chasing the perfect porter seems to lead to Pilsner.

Are there extinct wheat styles that were created to compete (or imitate) Porter, Stout, Pale Ale, Pilsner or Barleywine? I can’t believe that Weizenbock is the only one.

Kev Pratt
BJCP GM I

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