Franconian Beer Message Board
Multi-tap pubs |
| Posted by barryriley on 2013-03-31 07:44:47 |
| Although zoigl is one type of beer, there are significant differences between the zoigl produced by the owners of the different stub'n. For example, Rudi Loistl's zoigl is brewed from a 50/50 split of pilsner and munchner malt and is much darker than the other Windisch zoigl houses, which tend to contain a much higher proportion of pilsner malt. AFAIK, the stube owners get their malted barley from different suppliers. Interestingly, Rudi drives up to Bamberg to buy his suppolies from Weyermann. Martin Popp (Gloser) uses only organic products and is not adverse to a little mild experimentation with the malt. His son, who trained in a Munich brew school and who served an apprenticeship with Grambrinus in Weiden actually does (or did?) the brewing. AFAIK, most use halletauer hops. I think that the Neuhaus brewers all use a 90/10 pilsner/munchner split; certainly, Neuhaus zoigl tends to be much lighter in colour and more like a standard pilsner beer. I was a bit surprised to find that none of the brewers re-use the yeast from a previous brew. Again, AFAIK, there is a tendency to buy yeast from Wuerth nd I suppose that this will vary a bit from brew to brew. In the end, although you are always drinking zoigl, there is a considerable variation from weekend to weekend, and place to place. I presume the same will apply in Duesseldorf and Koeln, with Altbier and Koelsch? |
| Followups: |
 Multi-tap pubs by Fred Waltman on 2013-03-31 08:06:53 |
| Lagering for Annafest by Nick B. on 2013-03-31 11:16:16 |
| Lagering for Annafest by Fred Waltman on 2013-03-31 12:31:15 |
| Lagering for Annafest by barryriley on 2013-04-01 09:27:35 |