Franconian Beer Message Board

OT: Eschawo update 3

Posted by barry on 2012-05-22 01:03:27

So, now entering 3rd week of our stay in the lovely town. Good news is that Eis Heilige has finally gone and the sun has returned, allowing us to resume our swimming and walking programme - have to do something to counteract the relentless attacks of the zoigl. Guess this is like Nick and Fred's biking exploits! Back to the beer. Very long walk (16 kms - a lot for someone 6 months into a hip replcement - not me) resulted in sampling a bottle of Friedenfelser zoigl - not a real zoigl but a brewery effort but not too bad at that or maybe it was the long walk. Thanks to our host, we also visited a lovely keller called 'Reise-besen' - in the German world of compound nouns this one has me beat. I can't understand how 'travel' and 'brush'can end up as 'broomstick' unless it has something to do with witches! The place is run by an expatriot Romanian who claims that he brews his zoigl in the Falkenburg kommunbrauerei. Not wishing to doubt his word (he did give us a complementary palinka) but the beer came in Friedenfelser barrels and it's hard to see how he could sell enough to make brewing worthwhile. Nevertheless, it was a pil-sy type of beer and nice enough. Back in zoigl town, it was the turn of Schafferhof and Bahler in Neuhaus and Schlosshof (you remember this one, Jim and Mark?) and Gloser in Eschawo. Didn't bother with Bahler (there last week and not one of my favourites) but had a little spell up at Schafferhof, which was immensely crowded, as it was Vater's Tag (ask if you interested) and the service was absolutely terrible but the beer was good as usual. Have tried to visit Schlosshof everyday (missed Saturday because of fussball) because we like the beer, which is (IMHO) perhaps the best in town. Owner Pieter Weiss told us that he uses a mixture of nitrogen and CO2 (80/20 ish) during lagering, because the nitrogen doesn't get absorbed into the liquid. Certainly it is much less gassy than most zoigls and all the better for that. He uses a 70/30 pils/munchener malt mixture and lagers at 6 degrees C, serving at 8/9 C because he doesn't like very cold beer - a sentiment with which I'm in full agreement. Gloser was as busy as ever, allowing us to meet many old friends. The beer is ok but a bit fizzy in my view. Still, Martin Popp is a very convivial host and it's always a good place to visit. Sorry for the long post, hope you're all not getting too bored with this saga!

OT: Eschawo update 3 by Joelle on 2012-05-22 09:05:40

OT: Eschawo update 3 by Nick B. on 2012-05-23 00:21:43

OT: Eschawo update 3 by barry on 2012-05-23 01:25:07

OT: Eschawo update 3 by Nick B. on 2012-05-23 01:43:31

OT: Eschawo update 3 by barry on 2012-05-23 10:19:47

OT: Eschawo update 3 by Joelle on 2012-05-30 10:19:04

OT: Eschawo update 3 by TreinJan on 2012-05-31 10:31:00

OT: Eschawo update 3 by TreinJan on 2012-05-31 11:54:14