Some Brewing Notes

It was a busy brew night tonight.  I had two batches go into the keg (a pale ale and a porter) and transferred the Rauchbier into the lagering tank.  The Rauchbier is a mild one.  More like Spezial than Schlenkerla.  It tasted really good upon racking.  I expect at just over a month of lagering it will be a nice smooth, malty, and mild Rauchbier (mild in terms of smokiness - the strength will be medium).

While I was at it I tasted this year's Maibock.  This year was an expirmental year for the Maibock.  I wanted to compare single infusion vs. decoction mashing.  Normally I do a triple decoction mash on the Maibock. This year I decided to try a single infusion.  After all, many brewers insist that decoction mashing isn't necessary.  I agree it's not necessary but necessity isn't the real reason one would do a decoction mash these days.  The question is does it make the beer taste better?  In my opinion, after tasting this, the triple decoction version is superior.  Now this one tastes good but it's not that extra special smoothness and malty goodness that I've gotten out of this style in the past.  This years version is, as you would expect. a bit drier and sharper and this even after cheating and adding 1lb of Melanoidin malt.  I'll let others be the judge when I tap this in May but I'll be returning to decoction mashing for most of my lagers.  It's actually a shame because it means more work but I can now taste that the extra effort is worth it.

That being said, this year's Maibock is going to be delicous.  I don't want to alarm anyone that is going to be drinking it in a few weeks.  It's just that I like the traditional version better.  Anyhow, we'll have the Rauchbier to add some variety too.

In other news, I've got lots of brewing ahead.  I've got two 55lb sacks of grain yet to be opened,  another 10lbs of smoked malt and plenty of hops to use.  April will be a very busy brewing month. 

But for now it's time to drink some beer.  NERAX is tommorrow!!!

Here's my new 15 gallon brew kettle in action.

Braunbier - Brauerei Sauer

In a small village not but 5-6 miles from Bamberg is one of the best beers I've ever had.  Mind you, I do love a nice, smooth, malty lager.  The Braunbier of Brauerei Sauer in Rossdorf Am Forst might be the best one of those I've ever had.

http://www.brauerei-sauer.de/

As I start to think towards July and the various brewpubs and bier kellers that I want to visit, Sauer is most definately on the list.  Not really for their kellerbier, that I found just so-so, but for the Braunbier.  It has one of the most beautiful colors I've seen on a beer and the first taste was eye-popping.  It was one of those moments where my face lit up like I had just found a pot of gold.  The sorroundings aren't too shabby either.  Situated at the edge of the Franconian Switzerland, Rossdorf Am Forst and it's neighboring village of Geisfeld are sorrounded by lovely, rolling green farmland.  The Sauer brewpub is a really quaint, very traditional looking establishment.  It's got a small bier garden outside and nice pub with lots of dark wood on the inside.  It's very easy to walk inside from the garden and order a beer at the Schwemme (another of many features I love about Franconian brewpubs).  We had a fairly nice day so we sat outside in the garden.  They've also got a nearby keller that serves only their kellerbier.  I had not visited the keller but it looks worth a stop next time around from what I can see on the website.

EDIT:  My friend Juergen from Franconia has informed me that they do also serve the Braunbier as well at the keller.  Good news indeed!

Here is a picture of the Braunbier in all it's glory.  The krugs in the picture contain the kellerbier.  I don't rate their kellerbier nearly as well as say nearby Brauerei Griess or Roppelt's in Stiebarlimbach but it's drinkable enough anyhow.

Front of the brewpub as approached from the street:

And the wee beer garden next to the building: