I’ll drink to (and from) that.
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When I was a beer brewer, that was how the breweries in Kulmbach made them. The name for beers made with this process is Eisbock. After all four breweries (Sandlerbräu, Kulmbacher Reichelbräu, Mönchshof, and EKU) fusioned into Kulmbacher, the only one still left was EKU 28, which was also 28% alcohol by volume specific gravity. edited due to brain fart
I still love beers from Kulmbach and Bayreuth, even though I gave up the trade. It’s the sandstone aquifers that make for incredibly good beers.
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Agreed insomuch as the sandstone aquifers make for incredibly good light(er)-bodied beers that pair well with the kinds of grains and hops used for the styles in that region. Other styles don’t work so well with sandstone aquifers.
EKU 28, which is also 28% alcohol by volume.
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I thought it was the Artesian Spring Water?
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Moving to Munich and having not brewed since 2002 has addled my memories. I made the unforgivable mistake of mixing up Stammwürze and alcoholic content. My only defence is that I was a brewer at the Bayreuther Bierbrauerei AG, and even that isn’t a real defence.
Oh, and I see that Kulmbacher Eisbock survived after all.
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I was more talking about the fact that my entire profession is often dismissed as pointless, not a profession or “not a real job”. Frequently on grounds that such and such is a fad for hipsters and no one really wants it. And that happened when I was in bars and restaurants and continued when I made the switch to wholesale. I’ve had family members greet news about promotions by telling me that it’s probably time for a real job.
There’s a fairly large stigma around the food and beverage industry, particularly with service jobs. That they are temporary, that they are unskilled and anyone can do them. That the people working in this business are not working, lazy or undeserving.
That often gets linked with “get off my lawn” grade dismissals of whatever current cultural trends are.
In terms of how that sort of thing kinda misses the forest for the trees. The trend for sours is heavily driven by young women.
In terms of the big ole boys club around the craft market, it’s sort of more dude bro-ey than “hipster”. Whatever you may mean by hipster. A rigidly consistent block of white guys in their late 20s through 30s who are really into Dave Mathews band. All of whom golf. They will corner you in the bar and talk about Bitcoin and Professional Wrestling for hours.
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Hear, hear. I don’t even like normal bockbier because it is too sweet.
ETA: that said, I do like Delirium Tremens
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Aren’t high-end golf courses really just Scottish expat bars with excessively large gardens? And FYI I actually like the lager if it’s served ice-cold on a summer’s day. It’s pretty crisp and refreshing. Just don’t let it get warm. Or flat. Or both. Sweet christ, it’s awful. I dunno how well it travels though, might be garbage when exported.
Haha, I totally get that. I lived in Australia for a little over a year after graduating. Yeah, I was one of those arsehole backpackers who did all the grunt work that Aussies couldn’t be bothered with. I was mostly in Melbourne, so VB was my tipple, but I joined in with the Fosters hatred. I remember me and some pals ended up driving all the way around the coast, and when we hit Darwin we decided to do a 7-day guided trip in Kakadu National Park. Our guide - who was the most stereotypically Aussie guy ever, down to being called ‘Bushie’ - stopped at a booze store outside the park and told us this was the only chance to buy beer. Of course we all piled in, ready to buy a week’s worth of piss, and heard him shouting after us “If ya buy any fuckin’ Fosters I’m kickin’ ya out of me ute and chuckin’ it after ya!” Pretty sure he was deadly serious. We didn’t test it.
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Cans and kegs tend to keep things nice and fresh. A lot of the smaller, independent importers also tend to bring in smaller batches more frequently to keep things in code.
I actually like the stuff quite a bit. It’s a solid trash beer.
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Eh. We all know that it’s the distributors that are the real problem. Lol
A can is just a hand-held keg, eh?
High-end golf courses presumably didn’t get these cans.
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