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Barrel Conditioning, Kräusening

Posted by Michael James on 2015-04-15 07:45:13

I’m told it’s not so common with Franconian breweries because it requires making the same recipe on a short schedule in order to pull krausen from one batch to another. The few Franconian beers that I know of which call themselves krausen: http://www.ratebeer.com/beer/aecht-schlenkerla-krausen/146702/ http://www.ratebeer.com/beer/friedel-schnaid-krausenpils/47525/ http://www.ratebeer.com/beer/becher-kraussenpils/68265/ http://www.ratebeer.com/beer/beck-brau-krausenbier/214113/ http://www.ratebeer.com/beer/faust-krausen-naturtrub/26368/ http://www.ratebeer.com/beer/sonnenbrau-lichtenberg-krausen-hefetrub/74645/ The thread can be found at http://www.ratebeer.com/forums/trip-to-bamberg_273281.htm

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Barrel Conditioning, Kräusening by Mosquit on  2015-04-15 21:25:51