Franconian Beer Message Board
Micro brewery web site |
| Posted by Mosquit on 2014-06-19 22:48:10 |
| I plan to brew mostly top fermented beers, and bottom fermented only some times. Well, we (me and my girlfirend, both having brewing school finished) plan to continue brew what we are brewing as homebrewers now :-) american IPA american wit / pub wheat stout ... We definitely would like to try also German Hefeweizen, but... it is really difficult style. In CZ I know only 2 breweries that are doing it properly - Matuška and Strahovský klášterní pivovar. I think that the root cause is in yeast - as nearly all others are using dry WB-06, these are using healt yeast taken from Bayern, all the time new yeast for each batch. From bottom fermented, classical 10° (in my opinion the hardest style), 12° and Kellerbier, of course ;-) Years of trips to Franconia changed my life :-) |
| Followups: |
 Micro brewery web site by Barry on 2014-06-20 01:45:11 |
| Micro brewery web site by Mosquit on 2014-06-20 06:02:45 |
| IPA by Nick B. on 2014-06-20 06:13:42 |
| IPA by Barry on 2014-06-21 02:08:40 |
| IPA by Nick B. on 2014-06-22 01:12:12 |
| Micro brewery web site by Jeff Romain on 2014-06-24 11:17:44 |