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Yeastiness in Ungespundetes

Posted by Barry on 2013-09-26 03:51:59

Why not go back to the source, Mahrs Brauerei. If you look on their website, you will see as part of the description of U, the following: 'You’ll get an extraordinary, yeast-turbid specialty beer with a full-bodied smooth-malt character.' So what is yeast turbidity? According to wiki: 'Turbidity is the cloudiness or haziness of a fluid caused by individual particles (suspended solids) that are generally invisible to the naked eye, similar to smoke in air. The measurement of turbidity is a key test of water quality.' Thus, I assume that Mahrs are saying that U is particularly yeast-turbid, as it is not mentioned in other beers with the exception of weisse. How exactly it is fermented must wait for a trip around the brewery or perhaps Frank would be so good as to ask Robert sometime. With regard to Spezial U; it is so clear that I assume it must be at least part filtered, so, presumably, it will be less 'yeast-turbid' than that Mahrs U. I can't recall now whether other U beers taste more yeasty than non-U beers. I remember my first taste of Mahrs U and thinking this is something really different to other Bamberg beers - perhaps I am particularly sensitive to yeasty tastes as many of my native beers share this characteristic, especially Robinson's of Stockport.

Followups:

Yeastiness in Ungespundetes by Nick B. on  2013-09-26 05:35:04

Yeastiness in Ungespundetes by barry on  2013-09-26 07:23:51