hist-brewing: unhopped and gruited ales - stone ale

adam larsen euphonic at flash.net
Wed May 24 14:57:40 PDT 2000


    In a quick follow up to PBLoomis's recent post i can contribute the
following:  The issue of poorly modified versus unmodified cereals  is
relevant to old brew styles for a few reasons.  Most brewers prior to
the 1700's, especially outside of  Albion, had malting techniques that
where of dubious value.  A good example of this was the old German
practice of  deconcoction mashing and the even more elaborate practices
used in the low countries, especially in Flemish & Walloonian ales,
which were needed to get a decent extraction.  These methods were, i
guess, even more important before the use of sparges when extraction
rates where low, by modern standards, to begin with.
    if you have talked to an old time home brewer from the Americas or
the U.K. you may have heard about the low extraction rates obtained from
home malted barley.  A poor conversion is always better for extraction
rates then no conversion.
    The German stones beers that i have had are either lagers or alt
beer like in so far as the yeast component of the flavor profile is
concerned.  Also, all German stone beers,save one noticable example,
have used hops with no other spices but juniper.  They also have had
far less tannins and a less pronounced alcoholic quality.  In short,
modern German stone beers are a smoky, juniper tinged lager with a much
lighter body and mouth feel then the Vestmanna stonr ale.



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