By Stuart Whytcross
Brauerei Keesman
Quite similar to the other brauhaus in layout, with a schwemm and several drinking rooms and restaurants on either side, and a small courtyard out the back. The only main difference is the more modern and bright decore, although they have still managed to fit a truckload of deer antlers on the wall.
By Patrick Baggoley
Never has a taste of the Wig and Pen’s normally crisp, clean Kolsch elicited so many dramatic facial expressions. But that was before our club prez Darryl Barbour was let loose with a keg of Richard Watkins' popular Kemberry ale and a chemistry set. Richard was kind enough to donate the keg so club members, several of whom are about to sit the BJCP exam, could hone their palates to pick off flavours.
Seventeen club members, including some of the 12 due to sit the upcoming exam, packed into Dicko's shed a few weeks back, as Darryl spiked the beer with 24 different flavours from the Siebel Institute Sensory Kit.
By Stuart Whytcross
Bamberg is best known for its Rauchbier or ‘Smoke Bier’. This should not be confused with ‘smoked bier’, as the beer isn’t smoked at all, the grains are. However, only two of Bamberg's breweries actually produce rauchbier: Aecht Schlenkerla and Spezial.
Both of these breweries produce their own smoked malt, called rauchmalz. This is made by smoking malt over an open beechwood fire, rather than the traditional method of using a kiln. The intense flavour of this malt means that only a small amount needs to be used to impart that distinctly smoky flavour and aroma to the beer.
By Mark Bilbrough
OK, I admit it, I like low gravity session beers. I can avoid the guilt of having a beer most nights, without feeling like I have a drinking problem. After spending a couple of years in Scotland, and another in England, I’ve developed a taste for Scottish Ales and Bitters.
The problem is my brew system does not work well with low gravity beers. Mashing in (even) at a very generous three litres/kg on a small beer leads to around ten litres of strike water, which is way too small in my 55-litre mash tun.