Franconian Beer Message Board
CAMAL, Bayerischer Anstich |
| Posted by Barry on 2010-08-26 03:06:46 |
| Yes, come to think of it, I asked Gunter Zimmermann about the yeast that he used, expecting that each zoiglstube would use its own yeast on a continuous basis to ensure consistency, like I believe is the practice in British brewing. However, he told me that the practice was to buy used yeast from a commercial brewery. He did not specify which breweries but I suppose it is reasonable to assume that they would be breweries using bottom fermentation, as that is the general practice in commercial breweries in the region. That being the case, I suppose that it follows that the zoigl subsequently brewed would be bottom fermented. Again, the fairly long lagering period in Eschawo (the zoigl in Zum Roud'n, as Anton Heinl told me, is lagered for around 4 months) confirms Don's comments. The difference between Neuhaus and Windisch zoigl is quite noticeable but I suppose that this is due to the malt used, with Neuhaus Zoiglers using 100% pilsner malt and Windisch using 50% pilsner and 50% Munchener, the latter producing a darker, fruiter beer. Then again, the zoiglers source their barley from different suppliers (note some dark comments from Gunter about price rather than quality being the determiner in some cases) and I don't know anything about the type of hops used, other than this is an individual choice. I guess more in-depth, on site research is required - yum, yum! |
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 CAMAL, Bayerischer Anstich by DonS on 2010-09-01 00:10:51 |