Franconian Beer Message Board
CAMR*L*, Bayerischer Anstich |
| Posted by Barry on 2010-08-25 02:03:46 |
| Second Nick's question: Where are you brewing, Tom? Get back to one of my original points: looking through Steve Thomas' description of different beer types, bottom fermentation is not universal in German brewing (am I correct in saying that Wind. Zoigl is top fermented? I didn't ask this question and couldn't work out from the observed process but Zoigltastes not unlike an ale), although it seems pretty universal in Franken. So, if there are the big disadvantages described in this discussed, why is it so popular? Also, why does it seem so difficult for the brewery pubs in Bamberg (except Mahrs) to dispense their beers 'Bayerische Anstich'? Is it simply that most customers don't particularly care about the added CO2? |
| Followups: |
 CAMR*L*, Bayerischer Anstich by TreinJan on 2010-08-25 03:32:35 |
| CAMR*L*, Bayerischer Anstich by Tom C on 2010-08-25 05:52:29 |
| CAMAL, Bayerischer Anstich by DonS on 2010-08-25 09:07:30 |
| CAMAL, Bayerischer Anstich by Barry on 2010-08-26 03:06:46 |
| CAMAL, Bayerischer Anstich by DonS on 2010-09-01 00:10:51 |