Franconian Beer Message Board
Kriek at Beveridge Place Pub, Seattle (a bit OT, probably) |
| Posted by DonS on 2011-08-27 08:48:02 |
| The modern American sour-beer trend has much in common with the sours of West Flanders, which undergo lactic secondary/tertiary fermentations, often in oak barrels or foeders. This lactic souring treatment is also a common connection with the sours of the eastern bits of modern Germany. The Berliner style is deliberately low-gravity; the Lichtenhainer style, brewed near Jena, is "conventional" gravity, as are the Gose styles of Goslar and Leipzig. In fact, some of the releases among the modern American sours have been Berliner-style Weisse (The Bruery, Upright Brewing) and Gose (Upright Brewing, Cascade), and there are more on the way. You'll find that "abut" is one of those words that is derived from Old French, so non-Germanic in origin; consider the term "butt up against," and compare to German "angrenzen, " "anlehnen," and "gegen lehnen." |