Old obscure beer styles (Help)
  • ceanntceannt
    Posts: 51,723
    This was inspired by CZs’s write up on the Grisette…
    There are hundreds of beer styles that have fallen into obscurity… here are a few that I would love to know more about, and can’t find any meaningful information on. (also a good example of just how unimaginative modern commercial brewers are when it comes to describing beers that differ substantially from classic styles) Many of these are from Germany, and vanished in 1877 when Germany was unified. (“Death by Reinheitsgebot”). Most of ‘em I got out of a book that I had brief access to in a University Library reference section (before I was kicked out), and the names caught my interest and were scribbled down….

    ***If anybody has information on these brews….. please, please… add it here!***

    Or, if you have any to add, please do so!

    Note: these are styles, not brand names….

    DicktBier (from around Danzig)
    Hansla
    Hosenmilch (literally means pants milk… ???)
    BitterBier (from around the Magdeburg area)
    Blak
    Kater (cat beer?)
    Puss (OK????)
    Zitzenmille (this translates to “thousand tits” I really want to know what this one is about)
    Todtenkopf (skull and crossbones??)
    Kotbusser
    Seef (from Belgium)
    Zoeg (also Belgian)
    Zottegem (a sour? Beer from Belgium)
    Hogen Mogen (English.. spiced??)
    Stingo (also English… strong??)
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  • Evan_BEvan_B
    Posts: 312
    If I remember correctly this is still brewed by Scandinavian home brewers occasionally, but the Gotlandsdrika is an ale brewed with Juniper boughs and berries, traditionally brewed in Gotland, an island in the middle of the Baltic sea. I know there is an article on this style in BYO (but I can't remember the issue date at this moment). It seems interesting. I would like to try brewing a Gotlandsdrika towards the end of the summer when the Juniper in the area is rampant.
    Amigo, lay them raises down.
  • ceanntceannt
    Posts: 51,723
    Evan_B said:

    If I remember correctly this is still brewed by Scandinavian home brewers occasionally, but the Gotlandsdrika is an ale brewed with Juniper boughs and berries, traditionally brewed in Gotland, an island in the middle of the Baltic sea. I know there is an article on this style in BYO (but I can't remember the issue date at this moment). It seems interesting. I would like to try brewing a Gotlandsdrika towards the end of the summer when the Juniper in the area is rampant.



    Yep. I borrowed heavily from this one when I developed my "Viking Beer"... the Juniper is delightful... but the resins in it kill head.....
    Never attribute to malice, that which can adequately be explained by stupidity.
  • scoobscoob
    Posts: 16,617
    Dampfbier is rare, but is still sorta on the radar screen

    Could be added to the list though


    Oh, one more thing.... please never ever invite me over for a mug of pants milk. :D
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    How bout a proper roggenbier?
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,449
    azscoob said:

    Dampfbier is rare, but is still sorta on the radar screen

    Could be added to the list though


    Oh, one more thing.... please never ever invite me over for a mug of pants milk. :D



    Fine. Guess ill find someone else to invite.
  • Evan_BEvan_B
    Posts: 312
    I kinda want to name my first born Hogen Mogen.
    Amigo, lay them raises down.
  • ceanntceannt
    Posts: 51,723
    azscoob said:




    Oh, one more thing.... please never ever invite me over for a mug of pants milk. :D



    Mug? I think you are supposed to drink that straight from the ... uh... "bottle"
    ;)
    Never attribute to malice, that which can adequately be explained by stupidity.
  • FuzzyFuzzy
    Posts: 47,424
    don't forget Kvass. not a beer per se, but close.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 51,723

    don't forget Kvass. not a beer per se, but close.



    Oh yeah .... I forgot all about Kvass .... it deserves a thread of its own :)
    Lemme dig out my notes tonight (if I can remember) I even have a recipe ....
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  • ceanntceannt
    Posts: 51,723
    Kvass just might make the best lawnmower "beer" ever ....
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  • ThymThym
    Posts: 109,507
    Theres actually a brewery in Philladelphia?? i think that makes traditional Kvass. The owner wrote a book about opening a nano-brewery.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • scoobscoob
    Posts: 16,617
    Kvass, hmm I could make that in a jiff, and would indeed go well in the summer heat, but what yeast, a hefe? Or a simple English ale yeast?
    Jesus didn't wear pants
  • ThymThym
    Posts: 109,507
    azscoob said:

    Kvass, hmm I could make that in a jiff, and would indeed go well in the summer heat, but what yeast, a hefe? Or a simple English ale yeast?



    i believe it's traditionally fermented with bread yeast
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 109,507
    like as in the remaining viable yeast in the bread that you put in the drink.

    but i could be wrong about that.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • scoobscoob
    Posts: 16,617
    Lakewood said:

    like as in the remaining viable yeast in the bread that you put in the drink.

    but i could be wrong about that.


    Thought you toasted up the bread first, @ceannt will know, he has been making kvass since the last supper with the original cast.
    Jesus didn't wear pants
  • ThymThym
    Posts: 109,507
    azscoob said:

    Lakewood said:

    like as in the remaining viable yeast in the bread that you put in the drink.

    but i could be wrong about that.


    Thought you toasted up the bread first, @ceannt will know, he has been making kvass since the last supper with the original cast.


    yeah, i just did a little googling, toast the bread, use a lacto culture
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 51,723
    azscoob said:

    Lakewood said:

    like as in the remaining viable yeast in the bread that you put in the drink.

    but i could be wrong about that.


    Thought you toasted up the bread first, @ceannt will know, he has been making kvass since the last supper with the original cast.


    Yes rye bread (stale but not moldy) is lightly toasted ...
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 51,723
    Other ingredients for Kvass are wheat and buckwheat flours .... raisins and peppermint are also common
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  • ceanntceannt
    Posts: 51,723
    Making beer from bread is one of the most ancient of methods .... goes back before Gilgamesh .... (and no ... I didn't know him personally)
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  • ceanntceannt
    Posts: 51,723
    An English variant on this kind of small beer was common up until the 1890s
    The third runnings of a pale ale were drained over stale bread and allowed to sit overnight .... "grout" was then added. After a day of fermentation it was bottled. After a week it was consumed.

    Earlier versions skipped the third runnings and just used boiling water ... flour and often egg whites were added
    salt was typically added to both
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  • ceanntceannt
    Posts: 51,723
    Grout:
    Kind of like a sourdough starter .... flour and yeast.... allowed to sour.
    often had ground corriander... ginger..and other stuff mixed in too
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  • ceanntceannt
    Posts: 51,723
    Potsdamer Bier:

    made with a high percentage of wheat, and a touch of oats, this beer was "luminously clear" and had an amber "tinge". I suspect this was made with Alt yeast.
    It was spiced with coriander, cloves and cinnamon.
    No mention that I can find of an actual grain bill. I figure Pilsner Malt... about 30-40% wheat... 10-15% oats and maybe a little more than a touch of Munich.
    With the spices, I would think it was hopped on the light side... probably just a bittering addition. Gravity, I assume would be in the 1.045 to 1.050 range.
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  • ceanntceannt
    Posts: 51,723
    Oh, the Potsdamer was brewed around Berlin... in the 1700's
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  • C_BC_B
    Posts: 80,683
    ceannt said:

    Potsdamer Bier:

    made with a high percentage of wheat, and a touch of oats, this beer was "luminously clear" and had an amber "tinge". I suspect this was made with Alt yeast.
    It was spiced with coriander, cloves and cinnamon.
    No mention that I can find of an actual grain bill. I figure Pilsner Malt... about 30-40% wheat... 10-15% oats and maybe a little more than a touch of Munich.
    With the spices, I would think it was hopped on the light side... probably just a bittering addition. Gravity, I assume would be in the 1.045 to 1.050 range.



    I might take a stab at this. Go light on the spices. Be good for a warm summer evening.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 51,723
    C_B said:

    ceannt said:

    Potsdamer Bier:

    made with a high percentage of wheat, and a touch of oats, this beer was "luminously clear" and had an amber "tinge". I suspect this was made with Alt yeast.
    It was spiced with coriander, cloves and cinnamon.
    No mention that I can find of an actual grain bill. I figure Pilsner Malt... about 30-40% wheat... 10-15% oats and maybe a little more than a touch of Munich.
    With the spices, I would think it was hopped on the light side... probably just a bittering addition. Gravity, I assume would be in the 1.045 to 1.050 range.



    I might take a stab at this. Go light on the spices. Be good for a warm summer evening.


    Sweet .....
    If you do ... start a recipe build thread!
    Never attribute to malice, that which can adequately be explained by stupidity.