Czech beer sales by type

As I've often said, I love numbers. All types of lovely crunchy numbers. Like granola, but more useful and better tasting.

That Polish trade journal is serving me really well. It's thrown up some dead handy stuff. In fact, some of it answers a question I asked myself recently. Did Czechs drink mostly 10º Plato beer between the wars? I guessed that they did but had no hard data. Well now I do.

A preference for lower-gravity Lagers in Czechoslovakia/Czech Republic goes back a long way. I'm not quite sure why, as that isn't the case in any of the countries around them. Even when Bohemia and Moravia were in the same country as Austria, the beer drunk in the former was weaker than that drunk in the latter. The liking for weaker beer than on average isn't the result of wartime restrictions, as it does in the UK.

The Polish article divides  Czech beer into three types: piwo wyszynkowe, piwo składowe and piwo specjalne. Assuming that these are based on Czech classification, I'm pretty sure that they're výcepní pivo, ležák and specialní pivo. (Also after asking for help on Twitter.) Výcepní being 10º Plato and below, ležák 11º-12º Plato and specialní 10º Plato and above.

Czech beer sales by type in June 1935 & 1936
type	1935		1936		decline in %
	hl	%	hl	%
výčepní pivo	740,181	78.88%	628,570	79.29%	15.1
ležák	192,349	20.50%	159,974	20.18%	16.8
special beer	5,800	0.62%	4,244	0.54%	26.8
total	938,330		792,788		15.5
Source:
Przegląd Piwowarsko-Słodowniczy: organ Związku Piwowarów w Polsce 1936 wrzesień R.2 Nr3, page 65.

And, obviously, I've got some modern (fairly modern) numbers to compare them to.

Czech Beer production by beer type
beer type	2004	2005
výcepní	61.30%	59.80%
ležák	34.40%	35.80%
specialní		1.05%
non-alcoholic beer	1.10%	1.25%
Source:
Český svaz pivovarů a sladoven.

Back between the wars and even greater percentage of the beer consumed was 10º Plato. It's a shame to see its popularity has fallen so much. I'm guessing that 12º has closed in even more in the last 16 years.

Beer drinking in Germany in the 1890’s

In keeping with my current Berliner Weisse kick, I’ve been searching the British newspaper archive. It’s surprising how many hits I’ve had.

Though obviously I didn’t search for “Berliner Weisse” or “Berliner Weissbier”. “Berlin white beer” is the term that gets results.

“BEER DRINKING IN FRANCE AND GERMANY.

. . . .

The United States Consul-General at Berlin, in his last report, states that the German beer production, which in the preceding year had risen, increased again in the fiscal year 1888-89, although the consumption was interfered with by the unfavourable weather of the summer of 1888, and also by the good fruit crops. The increase in the beer production of 1888-89 was confined entirely to the under-fermented (untergahrige) sorts, the highly-fermented beers having fallen off in amount. This was due in part to the bad weather, which was unfavourable to the consumption of highly-fermented (obergahrige) beers ; but chiefly to the growing popularity of the under-fermented sorts, whose sale by the breweries was increased through depots in other places, discounts to dealers, &c., and particularly through the growing popularity in town and land of bottled beer. As a consequence, the smaller breweries of the highly-fermented sorts decrease both in number and in amount of production.”
Aberdeen Journal - Tuesday 27 January 1891, page 2.

I’ve missed out the paragraph about France. It’s not really relevant here.

I’ve pointed out the decline in top-fermentation in North Germany in the final decades of the 19th century. And the fact that, in general, the new Lager breweries that were set up in the North operated on a much larger scale. The market for beer was generally expanding in Germany in this period, but all the growth came from Lager. The output of top-fermenting beer was pretty stable.

Here’s another topic dear to my heart: rice in German Lagers:

“Rice in the form of flour or broken grains, the waste from the Bremen rice mills, is used only in the manufacture of the under-fermented beers light in colour. The higher price of this in comparison with barley is offset by the fact that, in the malt process the latter loses 30 per cent. in weight, while the former in grinding suffers no loss. The addition of beer colour serves to give the proper colour to the beer instead of malt. For the same purpose colour-beers are manufactured in special breweries, which beers are not classified as malt surrogates, but are taxed as finished beers of malt and hops.”
Aberdeen Journal - Tuesday 27 January 1891, page 2.

By “brewing tax district” the author means the Brausteuergebiet, which excluded Bavaria, Baden Württemberg and Alsace Lorraine, but included pretty much all the rest of the German Empire.

“Hop culture is not largely carried on within the limits of the brewing tax district, and only in certain localities is it of any importance. These are the districts of Osterode and Johannesberg in East Prussia; Poerlitz in Pomerania; Neutomischl, Graetz, Wollstein and Mascritz in Posen; the Altmark in the province of Saxony; Luaneberg in Hanover; the Government district of Hohenzollern, part of the grand duchies of Hessen and Oldenburg, and a small part of the duchy of Brunswick. The price of hops in the province of Posen, where the quality was below the average, was tolerably high immediately after the harvest (best 300 marks, middle 140 marks per 100 kilogrammes), but it soon fell (best 180 marks, middle 60 to 80 marks, ordinary 40 marks.)”
Aberdeen Journal - Tuesday 27 January 1891, page 2.

Hops were – and still are – mostly grown in the South. Altmark hops show up in British brewing records, meaning that they grew enough to be able to export.

Here’s a little something about beer styles:

“Of the under-fermented beers there are three principal sorts - Schank or young beer, common lager beer, and the finer, stronger lager beers. One hundred kilogrammes of malt (used in the manufacture of highly-fermented beers), mixed with sugar, syrup, &c., produce from 6 to 8 hectolitres of common, and from 2.8 to 7 hectolitres of strong beer (porter and double beer). Of the under-fermented beers, 100 kilogrammes of malt make 2.5 to 5 hectolitres of good lager beer, 4 to 6 of common lager, and as much as 9.2 of Schank beer. Owing to competition, domestic and foreign, brewers were compelled to drop their prices, and, as an offset, to lighten their beers. The fall in prices, however, has been chiefly in the form of larger discounts to large buyers. It is also noted that prices vary in the same brewery according to the amount ordered, the responsibility of the buyer, competition, and the price of transportation. Average prices were as follows :- In barrels of one hectolitre, highly-fermented beers, common sorts, 6 to 12 marks; better sorts, do., 12 to 18 ; Berlin white beer, 11 to 15,; Graetzer, 13 ; under-fermented Schank, 13 to 17, common lager, 16 to 20; better sorts, 20 to 25.”
Aberdeen Journal - Tuesday 27 January 1891, page 2.

Interesting that Schank is defined as young beer, sort of like Mild, I guess. Would comme Lager be Winterbier and the finer kind Sommerbier? Or are they Lagerbier and Export?

The quantities brewed from 100 kg of malt give us some idea of the strength of the beers. As I already knew, German top-fermenting beers tended to be weaker than bottom-fermenting ones. One exception being Porter, which was usually brewed to a decent strength. It was also in general cheaper than Lager.

Strange to see Grätzer mentioned by name. It’s price – in the middle of the Berliner Weiss range – seems about right, as they were of a similar strength.

Finally something about Alsace-Lorraine, which had only been German for two decades.

“From Alsace-Lorraine it is reported that the consumption of beer during the fiscal year 1888-89 was 876,640 hectolitres, against 868,462 hectolitres in the preceding year. The decrease in the number of breweries in Alsace-Lorraine is due to the competition of better-arranged breweries in Baden and Bavaria. Hop culture is chiefly carried on in the district of Hagenau, and on a smaller scale near Strasburg, Colmar, Mulhausen, Munster, Sarrburg, and Saargemund. In the first mentioned district 2868 hectares were devoted to hops, against 2462 in the preceding year, when the average production per hectare was 925 kilogrammes.”
Aberdeen Journal - Tuesday 27 January 1891, page 2.

Munich breweries – led by Spaten – were the first in Germany to brew on a truly industrial scale, beginning around the middle of the century. It was only when Lager spread to the new industrial centres in the North that brewing there was performed on a large scale, notably in Dortmund. And Bavarian brewers began to face serious domestic competition.

Berliner Weissbier in the 1970’s – in the DDR

Yes, I finally got around to scanning the bits from Kunze about Berliner Weisse. I should really scan the whole book. But I have arsing and time issues.

It’s one of the first brewing manuals I ever owned, a present from my mother-in-law. Back in the DDR days. I know exactly where it came from: there’s a stamp from the Eisenacher Brauerei on the first page. The book is full of useful information, like what colour the label had to be for each style. And there are questions at the end of each chapter to see if you been paying attention in class.

“Weissbier is an old Berlin specialty that has remained unchanged to this day. With an original gravity of 9%, Berliner Weisse is the only Schankbier which is produced in the GDR.

White beer is made from barley and at least 30% wheat malt by the infusion method. The fermentation takes place with a mixture of yeast and lactic acid bacteria. It also creates the lactic acid taste, which is a distinguishing feature of Weissbier (PH about 3.3 to 3.7).

When brewing Weissbier the wort is only cooled to 20° C and at this temperature it is top fermented with a mixture of yeast and lactic acid bacteria. Yeast is harvested from the surface of the green beer. For this purpose the yeast head has be removed until a clean covering of yeast appears. The yeast is harvested until no more is produced. After 30-48 hours the primary fermentation is finished; the green beer is then pumped, with about 15% Kräusen, and bottled. The lagering of Weissbier, which isn't filtered, takes place at about 15° C. The green beer can be lagered in tanks; it is then given 20-25% Kräusen and sealed at a pressure of 2 atmospheres.

The formation of acid must be monitored when brewing Weissbier. The lactic acid content can be 0.25-0.35%. If the lactic acid content is too high, Weissbier tastes too sour and so loses its value. The taste of Weissbier should be fully aromatic, vinous, pure and harmonious and have a balanced acidity. The aroma is expected to be aromaticly spicy, vinous, flowery and fruity with no hint of vinegar. The head of Weissbier is very clean, dense, creamy and long lasting. The wide Weissbier glasses take this into account.

To round out the taste, it has become customary to drink Weissbier with a Schuß (Cherry syrup).”
"Technologie Brauer und Mälzer" by Wolfgang Kunze, 1975, page 443. (My translation*.)

It’s both fun and instructive to compare this method to those employed in West Berlin at the same time.

Like two of the breweries in the West, an infusion mash was employed. With three out of four going for this method, I think we’ll have to call this this the usual method. It’s a 50-50 split with the grist, 2 being all barley and 2 using wheat malt, too. The level of acidity is bang those found in the analysis or western versions around 3.5 pH.

The primary fermentation looks very similar to that of the two more traditional breweries in the West: a mixed yeast and lactobacillus fermentation starting at 20º C. Secondary fermentation is along similar lines, too: lagering in a tank for at a fairly warm temperature with the addition of Kräusen. Then bottle conditioning.

I’m disappointed that no mention is made of the hopping, either the quantity or the method.

It seems to have been a little higher in gravity than in the West – 9º Plato rather than 7.5º to 8º Plato. It’s interesting that there’s a specific mention of an acetic acid flavour being undesirable. You may recall that 2 of the 3 western versions contained significant amounts of  acetic acid.

I’m really getting into Berliner Weisse again. It’s such a fun topic. But so much of the stuff written about it in English is bollocks. If there are any publishers out there, I’m getting close to having enough information to write a book on the subject.




* I used Google Translate to help me out getting the text into English. I don't expect it to get brewing terminolgy right, but it's translation of "Schuß" was "cum shot".

A foretaste

Of my upcoming series of post about Berliner Weisse. Which is going to be lots and lots of fun. Especially when we get into detail about the microbes that perform the magic of mixed fermentation.

I’ve spent most of the afternoon scanning "Die Berliner Weisse" (by Gerolf Annemüller, Hans-J. Manger and Peter Lietz, published in 2008 by the VLB).  The finest fodder for a Weisse glutton like me.

But it betrays how dull my life is. Mostly. Trips aside, there’s little romance in research. Just hours of repetitive crap. You try seeing how long it takes to transcribe brewing records. I’d farm it out to an unpaid intern, but I don’t trust anyone else to do the job.

Half way through the afternoon’s second Abt, I’m wandering off topic. Berliner Weisse, that was what I wanted to tell you about. I’ve a stack of new information. Well, not totally new. Just stuff I already had, but hadn’t ever looked at properly. It happens a lot.

And I won’t just be serving up fresh-cooked facts. I’ll be recycling leftovers. How much I pep them depending on my arsing level at the time.

Maybe I’ll dig up some more. There are those VLB yearbooks from before WW I. Must be something in them about Berliner Weisse. And only 700 pages of fine Gothic print to scan through. How long could that take?

Here's another question: why did Berliner Weisse labels have to be green in the DDR.

German brewing in the 1970’s – low-alcohol beer

Here’s another test of your patience – a look at low-alcohol beer. Always a favourite among drinkers.

The first sentence is certainly true:

“Although in West Germany there is a trend to produce beers with lower original gravity, it is not expected that hop consumption will decrease. This trend has been caused by the new laws requiring a lower blood alcohol concentration but it has also been recognized that people will consume higher quantities of liquids to gain a particular blood alcohol concentration. It has been seen that in Great Britain people accept beers with original gravities as low as 8.5-9.5% Plato and after the introduction of the new traffic laws some breweries tried to put on the market the so-called 'Schankbiere' with an original gravity of 7-8% Plato. These efforts were not very successful. This comment also applies to trials to reduce the alcohol content of normally produced beers from 3.8 % (w/w) to 1.5 and 0.5 % (w/w) alcohol by various means. The following procedures are available to reduce the alcohol content of beer:

(a) Boiling of the fermented beer under atmospheric pressure.
(b) Removal of alcohol from the fermented beer by vacuum distillation at temperatures around 50°C.
(c) Use of reverse osmosis, whereby it is possible to dealcoholize the beer totally without heating.

The last-mentioned procedure has the least effect on other beer constituents, because no increased temperature is needed and the resulting product has an acceptable taste. With the two procedures first mentioned the content of hydroxymethylfurfural and other intermediates of the Mail lard reaction is increased, caused by the use of higher temperatures. None of these products is expected to have much success on the market.”
Journal of the Institute of Brewing, Volume 83, Issue 1, March-April 1977, page 74.

Though the first sentence is true not in the way the author intended. Pretty sure he’s talking about a trend towards low-alcohol types of beer. Whereas what I’ve observed is a lowering of gravities which offsets an increase in attenuation, leaving the ABV the same. Meaning German beers are getting drier and more highly-attenuated.

The quantities of Schankbier are tiny and falling. The vast majority of it is Berliner Weisse, a style which is under threat. There are a few low-gravity Hefeweizens around, but the amount brewed of these beers isn’t significant.

I’m trying to think if I’ve ever had an alcohol-reduced beer that tasted good. Or even like beer. Can’t recall one. Then again, I rarely drink them. In fact it’s ages since I drank one voluntarily - the last ones were while judging competitions.

Let’s see what Briggs has to say about low-alcohol beer:

"The production of alcohol-free and low-alcohol beers has a long history and patents on the processes involved go back over 100 years. Marketing and sale of these beers has varied in intensity throughout this period. Low-alcohol beers were produced in considerable volume at the time of the First and Second World Wars as a result of the shortage of raw materials and prohibition in the USA from 1919 to 1933 stimulated production. There has been renewed interest, since about 1978, because of legislation relating to the driving of motor vehicles and health considerations leading to some beliefs in the advantages of drinking less alcohol. There is also a trade in the export of non-alcoholic beer to Islamic countries where the sale of alcohol is banned. These situations lead to the development of a healthy market and most major brewers included low-alcohol and alcohol-free beers in their product portfolios. The market for these beers has recently come under pressure both from aggressive marketing from soft drink companies and from so-called `alcopops' in which alcohol is mixed with some type of fruit extract. This has led to brand losses and there are now fewer types of beer available. However the competition has resulted in marked flavour improvements in those brands which have survived. In 1992, in Europe, the market for low-alcohol beer was 4% of the total alcoholic drinks market but it has shown no growth since this time."
"Brewing Science and Practice" by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2000, page 582.

Briggs lists seven methods of alcohol reduction rather than three:

“Vacuum distillation
In this process (Regan, 1990), the beer to be de-alcoholized is heated to 50º C (122º F) in a plate heat exchanger and is then de-esterified under high vacuum.”
"Brewing Science and Practice" by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2000, page 582.

“Vacuum evaporation
This process (Attenborough, 1988; Narziss et al., 1992; Regan, 1990) has developed from considering the difficulties of vacuum distillation. The temperatures used are lower than with vacuum distillation and the residence time under evaporation is less.”
"Brewing Science and Practice" by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2000, page 583.

“Dialysis
In this method (Attenborough 1988; Niefind, 1982; Regan, 1990) the alcohol is removed by pumping beer through a membrane at a pressure of just over 2 bar (30 lb./in.2). The membrane is normally a hollow fibre with a very thin wall.”
"Brewing Science and Practice" by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2000, page 583.

“Reverse osmosis
This process uses filtration at high pressure (30 to 60 bar) through a semipermeable membrane. The membranes are made of cellulose acetate, nylon or other polymers and allow the passage of small molecules such as water and ethanol and hold back the larger molecules. The high pressure used forces the water and alcohol against the natural osmotic pressure of the beer through the membrane.”
"Brewing Science and Practice" by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2000, pages 583 - 584.

“Control of mashing
Clearly, if mashing can be performed to produce a wort of low fermentability then there is the possibility of fermenting this wort to yield a beer of low alcohol content (Muller, 1990). These methods were formerly associated with intensely `worty' flavours in the resultant beers which were cloying and not `moreish'.”
"Brewing Science and Practice" by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2000, page 584.

“Control of fermentation
The essence of these methods is to lower ethanol production by restricting fermentation. This can be done by stopping yeast activity before fermentation is complete, by using a special strain of yeast, by temperature control, or by controlling contact time of the yeast with wort.”
"Brewing Science and Practice" by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2000, page 584.

“Use of spent grains
These methods (Attenborough, 1988) utilize spent grains to produce worts of low fermentability. The grains can simply be extracted with water or by acid hydrolysis or can be extrusion cooked. Fermentation is normally at a gravity of 8ºP (32º Sacch). Again, these beers require long maturation times (at least 14 days) to yield acceptable flavours.
"Brewing Science and Practice" by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2000, page 585.

Not sure I fancy beer that’s been through any of those processes. Using spent grain sounds particularly cheap and nasty.

Wort production next.

German brewing in 1966 - top-fermenting styles

There's some fascinating information this time about German top-fermenting styles. A topic very dear to my heart as an enthusiastic drinker of  both Kölsch and Alt.

But first a recap of the crazy rules on gravity in force until the 1990's:

"According to existing regulations, beers with original gravity from 5.5 to 7%, from 8 to 11% or from 14 to 16% may not be sold. The weaker "Einfach Bier" (below 5.5% O.G.) and "Schank Bier" (7-8% O.G.) have no importance at present, but they may become important as beers suitable for drivers, owing to their low alcohol contents. Since the last war, top-fermentation beers have also become more popular."
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 14.

There are still very few beers brewed to the old forbidden zone gravities. For a long time almost all the beer sold in Germany has been in the Vollbier band: 11º to 14º Plato. About the only Schankbier used to be Berliner Weisse, though in recent years low-gravity versions of Pils and Hefeweizen have appeared.

Which top-fermenting styles were gaining popularity? Was it Kölsch and Alt? I'm pretty sure the Weissbier revival came later.

"The Bavarian wheat beer with its in-bottle fermentation is being replaced by filtered beer of high CO2 content which is bottled under high pressure and has a content of 7-9 g. CO2 per litre."
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 14.

This reads so odd now. I've just been trailing through current Bavarian breweries beer ranges. And while pretty much all brew at least one Hefeweizen, I can't recall more than a couple of Kristallweizen. The style has clearly lost a great deal of popularity at the expense of the unfiltered version.

Now some stuff about other top-fermenters:

""Kolsch" is produced mainly in the Cologne area. It has a very pale colour, is heavily hopped (400 g. per hl.) and until recently has only been available on draught. It is now being sold in bottles with a considerable advertising campaign behind it. The so-called "Alt bier" from the Dusseldorf area is now being produced in the lower Rhine area; it is nearly as dark as the Munich beer but not as malty: the colour of the beer comes from coloured malt. It also is strongly hopped (approx. 400 g. per hl.).

Generally speaking, the 11.5-13% top-fermentation beers require a shortened fermentation and storage time and they are therefore popular with the brewery technician, although the very necessary separation between top and bottom fermentation results in certain complications to the brewing process."
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 14.

Two interesting points there: the high hopping rate of Kölsch and Alt; and that their hopping rate is quoted as being the same at 400 gm per hl. Both at the top end of the Pilsner range. My guess would be that for Alt the hopping rate has remained similar, while for most examples of Kölsch it has been considerably reduced.

Is it true that beers like Kölsch and Alt require a shorter storage time? Surely if they are lagered the way they should be there's no great difference?

Finally, one of those weird almost beer German styles:

"To this already considerable number of beer types there must be added the so-called "Nähr-Biere," which may be roughly translated as food beer, and the so-called sweet beer, which is Nahr-Biere enriched with sugar. Despite a normal original wort they have very low alcohol contents (0.5-1.5%). In order to achieve this, the fermentation is either interrupted or slowed down; alternatively, the beer is originally brewed with a weak wort, and only after filtration is its gravity increased by the addition of first worts or sugars. It is easily understandable that these types of beers have to be pasteurized in the bottle."
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 14.

As you've probably noticed, the usual restrictions of the Reinheitsgebot did not apply to Nähr-Bier. There used to be lots of types of weak, top-fermenting beer in North Germany which gradually died away after WW I. There are still odd examples, but the quantities produced are tiny. They're also sometimes sweetened with artificial sweetener. How exactly that is considered acceptable under the Reinheitsgebot is a mystery to me.

Next time it's malting.

Hannover region beers 1878 - 1891

I bet you're starting to wish I'd never come across this book. If you're sick now, just think how you'll be feeling in a few months time when I'm still slowly crawling my way through the coal seam of data.

This time we're looking at beers from the Hannover region. So the north central bit of Germany. Once again, they're divided into Lagerbier and Schenkbier. That's a very rough division. Amongst the Lagerbiers there are Dunkles and Pilseners.

I'll say this straight up: these beers confuse the hell out of me. I can't see any clear division between the Schenkbier and Lagerbier. The average OG of the supposedly weaker Schenkbier is only 0.3 points lower than Lagerbier's average OG. That makes absolutely no sense. In terms of ABV, it's even worse. The average ABV of Schenkbier is a little higher than that of Lagerbier.

The Pilsensers, apart from the Städtisches Brauerei one, look pretty much what you expect: a gravity of 12º Plato and 75% attenuation. At least there's something normal in this set.

Only the first four Schenkbiers actually look like the real thing. Most look like Lagerbier, but some are even too strong for that and are wandering off into Bock country. It looks to me like a lot of beers have been misclassified

Hannover region Schenkbier 1878 - 1879
Year	Brewer	OG	FG	OG Plato	ABV	App atten-uation
1879	Harmuth & Worbs (Celle)	1040.6	1012.8	10.18	3.60	68.47%
1879	Achilles (Celle)	1042	1010.8	10.51	4.05	74.29%
1879	A. Schilling (Celle)	1044.7	1010.1	11.16	4.50	77.40%
1878	Bückeburger	1046.6	1014.9	11.62	4.10	68.03%
1879	Nienburger	1049.6	1015.6	12.33	4.40	68.55%
1879	Hannoverische Actien-Brauerei	1050.2	1017	12.47	4.30	66.14%
1878	Schilling (Celle)	1050.8	1012.9	12.61	4.92	74.61%
1879	Hannoverische Actien-Brauerei	1052.1	1015.1	12.92	4.80	71.02%
1878	Anderten (Schaale)	1052.4	1013.5	12.99	5.05	74.24%
1879	Hannoverische Actien-Brauerei	1052.4	1012	12.99	5.26	77.10%
1878	Vlothoer Brauerei	1052.6	1013.4	13.03	5.09	74.50%
1879	Mindener (Brettholz & Denken)	1053.4	1018.6	13.23	4.50	65.17%
1878	Union (Hannover)	1053.5	1015	13.25	5.00	71.96%
1878	Wülfel (Fontaine)	1053.9	1014	13.35	5.18	74.03%
1878	O. Bornemann	1057.5	1011.5	14.19	6.00	80.00%
1878	Osnabrück. Actien-Brauerei	1057.8	1017	14.26	5.29	70.59%
1878	Hannoverische Actien-Brauerei	1058.1	1015	14.33	5.60	74.18%
1878	Leidenroth	1058.1	1015	14.33	5.60	74.18%
1878	Hannoverische Actien-Brauerei	1058.6	1015.5	14.45	5.60	73.55%
1878	Osnabrück. Actien-Brauerei	1058.9	1014	14.52	5.85	76.23%
1878	Oeynhauser	1060.1	1020.8	14.80	5.09	65.39%
1878	Brande & Mayer	1065.3	1019	16.00	6.02	70.90%
	Average	1053.1	1014.7	13.16	4.99	72.30%
Source:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156

The Lagerbiers at least look to be mostly in the right gravity range. The first two area little light, and a couple at the top end a bit heavy, but they are somewhere in the general neighbourhood of where they should be. Compared to Czech Lagerbiers, the average gravity is about four points higher. While it's generally comparable to the average gravity of Lagerbier from the Dresden area and Lower Austria. The level of acidity is one of the lowest we've seen so far, though still not great by modern standards.

Hannover region Lagerbier 1878 - 1891
Year	Brewer	Beer	Style	OG	FG	OG Plato	ABV	App atten-uation	lactic acid %
1884	Schaumburg Brauerei in Stadthagen	Lagerbier	Lagerbier	1045.8	1015	11.43	3.99	67.25%	0.127
1879	Schilling (Celle)	Lagerbier	Lagerbier	1045.9	1015.1	11.45	3.99	67.10%
1878	Städtisches Brauerei in Hannover	Lagerbier	Lagerbier	1050.5	1015.8	12.54	4.50	68.71%
1884	Union-Brauerei in Hannover	nach Pilsener Art	Pilsener	1050.7	1013.1	12.59	4.89	74.16%	0.136
1891	National-Aktien-Brauerei	Pilsener	Pilsener	1050.7	1015.2	12.59	4.60	70.02%
1891	Aktien-Brauerei Streitberg	Pilsener	Pilsener	1051.3	1009.9	12.73	5.40	80.70%
1884	Vereins Brauerei Herrenhausen bei Hannover	Lagerbier	Lagerbier	1051.9	1015.8	12.87	4.68	69.56%	0.118
1891	National-Aktien-Brauerei	Lagerbier	Lagerbier	1051.9	1013.6	12.87	4.98	73.80%
1884	Hannoversche Aktien-Brauerei	Lagerbier	Lagerbier	1052.3	1014	12.97	4.98	73.23%	0.1711
1878	Städtisches Brauerei in Hannover	Lagerbier	Lagerbier	1052.4	1016.6	12.99	4.64	68.32%
1884	Schlombs-Brauerei Ahlten bei Lehrte	Lagerbier	Lagerbier	1052.4	1015	12.99	4.85	71.37%	0.141
1879	Einbecker	Lagerbier	Lagerbier	1053.1	1014.6	13.16	5.00	72.50%
1878	Städtisches Brauerei in Hannover	Lagerbier	Lagerbier	1053.2	1014.5	13.18	5.03	72.74%
1878	Städtisches Brauerei in Hannover	Lagerbier	Lagerbier	1053.6	1018.1	13.27	4.60	66.23%
1884	Städtisches Brauerei in Hannover	Lagerbier	Lagerbier	1053.7	1015.1	13.30	5.01	71.88%	0.132
1884	Hasenburg bei Lüneberg	Lagerbier	Lagerbier	1054.4	1017	13.46	4.85	68.75%	0.137
1884	Städtisches Brauerei in Hannover	nach Pilsener Art	Pilsener	1055.2	1014	13.65	5.36	74.64%	0.147
1891	Aktien-Brauerei Streitberg	Lagerbier	Lagerbier	1055.5	1012.5	13.72	5.60	77.48%
1884	Union-Brauerei in Hannover	nach Münchener Art	Dunkles	1056.5	1019	13.96	4.85	66.37%	0.147
1884	Lindener Aktien-Brauerei	Lagerbier	Lagerbier	1057.5	1017.1	14.19	5.24	70.26%	0.132
1879	Herrenhauser	Lagerbier	Lagerbier	1057.8	1016.2	14.26	5.40	71.97%
1878	Städtisches Brauerei in Hannover	Lagerbier	Lagerbier	1058.9	1015.8	14.52	5.60	73.17%
1884	Städtisches Brauerei in Hannover	Doppeltlagerbier	Lagerbier	1062.9	1026.2	15.45	4.74	58.35%	0.091
	Average			1053.4	1015.6	13.22	4.90	70.81%	0.134
Source:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156

I would do some Schenkbier comparisons, were they to make any sense. But they don't, because this set looks wrong.

Westphalen next time, I think.

Bohemian Lagers of the 1880's and 1890's (part two)

Here's the rest of those Bohemian beers I didn't have time and space for last time. Honestly, there's so much material, I'll be busy for months, if not years.


Maybe I'd have made my life simpler had I included the Pale Lagerbiers with the Pilsensers. Then again, maybe not, because, although some of the averages are very close a couple aren't. Meaning I can draw some conclusions about the differences between the two. I was going to say attenaution, then I noticed that outliers - the Prälat Flaschenbier and Touristenbier, that I'm not even sure were Lagerbiers - was dragging the average down. Take them out and attenuation is 74%.

Oh. I notice I've also included a couple that are Pilseners. What the hell, I can't be bothered to fiddle with the tables any more today.

Bohemian Pale Lagerbiers 1886 - 1894
Year	Brewer	Beer	Style	package	OG	FG	OG Plato	ABV	App. Atten-uation	lactic acid %
1895	Bürgerliches Brauhausin den Kgl. Weinbergen, Prague	Helles Lagerbier	Helles	draught	1044.4	1011.2	11.09	4.31	74.77%	0.103
1886	Bürgerliches Brauhaus, Pilsen	Lagerbier	Lagerbier	draught	1047.3	1012.7	11.78	4.49	73.15%
1898	Bürgerliches Brauhaus, Pilsen	Lagerbier	Lagerbier	draught	1047.3	1012.6	11.78	4.50	73.36%	0.103
1891	Wittingauer (Třeboň)	Weisses Lagerbier	Helles	bottled	1048.5	1012.7	12.07	4.65	73.81%	0.099
1895	Aktien-Brauerei Eger	Lagerbier	Lagerbier	draught	1048.5	1012.0	12.07	4.74	75.26%	0.078
1890	Wittingauer (Třeboň)	Flaschenbier served in Prague	Lagerbier	bottled	1048.5	1012.4	12.07	4.69	74.43%	0.160
1894	Kalthausen	Pasteurisirtes Touristenbier	Lagerbier	draught	1051.8	1025.4	12.85	3.39	50.97%	0.146
1890	Kreuzherrn (Krizovnicka)	Prälat Flaschenbier served in Prague	Lagerbier	bottled	1057.0	1020.1	14.07	4.78	64.74%	0.290
	Average				1049.2	1014.9	12.22	4.44	70.06%	0.140
Sources:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156

The level of acidity is much lower than for Pilsenser and again taking out those two beers, averages to just over 0.1%. I'd have expected the Pilseners to have been cleaner.

The next group are Dark Lagers:

Bohemian Dark Lagers 1890 - 1895
Year	Brewer	Beer	Style	package	OG	FG	OG Plato	ABV	App. Atten-uation	lactic acid %
1890	Br. "U Stajgru"	schwarz Flaschenbier served in Prague	Dunkles	bottled	1036.0	1011.3	9.06	3.20	68.61%	0.150
1890	Br. Zum blauen Hecht	schwarz Flaschenbier served in Prague	Dunkles	bottled	1043.3	1012.5	10.83	3.99	71.13%	0.260
1890	Brauerei "U Flecu"	schwarz Flaschenbier served in Prague	Dunkles	bottled	1046.3	1016.2	11.54	3.89	65.01%	0.180
1895	Bürgerliches Brauhaus in den Kgl. Weinbergen, Prague	Schwarzes Königsbier	Dunkles	draught	1052.1	1016.8	12.92	4.58	67.75%	0.097
	Average				1044.4	1014.2	11.09	3.91	68.13%	0.172
Sources:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156

Being honest, the only thing they really have in common is their colour. They look like two Schenkbiers one Lagerbier and one stronger beer.

I was delighted to spot U Fleků's beer in there. It's obviously not the same as the current beer, as that's 13º Plato. Now it doesn't say right out in the source that it's a bottom-fermented beer. But, it is in a table devoted to bottom-fermenters and top-fermenting beers have tables of their own.

Pretty crap attenuation and a high level of acidity are other features. The other averages are pretty meaningless as the beers are all of different gravities.

And finally what I'm calling stronger Lagers. Uninspired, I know. Speciální Pivo would be the modern Czech term.

Bohemian stronger Lagers 1888 - 1892
Year	Brewer	Beer	Style	package	OG	FG	OG Plato	ABV	App. Atten-uation	lactic acid %
1890	Wisotschauer	Bockbier served in Prague	Bock	bottled	1047.4	1016.7	11.81	3.96	64.77%	0.270
1891	Smichower	Granatbier	Export	bottled	1053.5	1021.0	13.24	4.19	60.71%	0.121
1891	Pracer	Granatbier	Export	bottled	1053.6	1019.0	13.27	4.48	64.55%	0.092
1892	Gödinger (Hodonín)	Märzenbier	Märzen	draught	1053.6	1026.3	13.27	3.50	50.93%	0.272
1888	Actien Brauhaus, Pilsen	Bockbier	Bock	bottled	1054.8	1015.4	13.56	5.11	71.90%
1888	Actien Brauhaus, Pilsen	Exportbier	Export	draught	1059.7	1014.6	14.70	5.88	75.54%
	Average				1053.8	1018.8	13.31	4.52	64.73%	0.189
Sources:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156

I've rather arbitrarily attributed styles to some of these. Märzen and the one Export I'm fairly happy with. Granatbier is a guess. There are still quite a few beers called Granát in the Cezh Republic. Usually amber or dark and sometimes 13º or 14º Plato, others 11º or 12º Plato. I seem to remember seeing old adverts or labels for Granát as a stronger Exportni beer. Here you go. I knew I had it somewhere. It's an old enamel advert I spotted on the wall of a Prague pub.:

So, amber (or dark) stronger beer. Sometimes even called Export. They'd be called Speciální Pivo in the modern Czech Republic.

They look very much like the Märzenbier, except for the latter's shitty degree of attenuation. Don't assume the Märzen was amber. It could just as well have been pale. Or even dark.

Clearly Bock meant something different in Bohemia. Neither of those is anything like strong enough to count as a Bock in Austria or Germany. The weaker one looks like a low-end Lagerbier. The stronger one you could maybe call a Märzen.

Finally the Export. Decent gravity, decent attenuation, a fair bit of oomph in the finished product. The strongest beer of the set and doubtless my first choice.

Not sure what I'll do next. There's so much of this stuff. Maybe some of the North German stuff.