A small correction to the description of Renheitsgebot. The ingredients
were: Malt, Hops and Water.
Yeast (saccaromiaces cervasie <sp?>) was taken for granted since the
yeast that was used was naturally occurring wild yeast. And though
brewers would pitch yeast slurry from one batch into the next to start
fermentation, nobody knew what it actually was in 1516. Many believed
fermentation was an act of God (I still do!).
Over time, yeasts became sort of domesticated. Each brewery had its
resident yeast that was the dominant strain. Because brewers pitched
yeast from one batch to the next, the strains became more pure and were
well preserved. Many of the original strains - though they have changed
somewhat over the years - are still represented in contemporary
brewing. I happen to have a nice authentic strain of Veinsteffen yeast
waiting in my fridge for my next Heffeweizen.
As for American beers being inferior, certainly the generic, adjuncted
light American lagers are horrible. However, the resurgence of craft
brews puts good American beers on par with any in the world IMHO!
Andy
Simon Matthews wrote:
>
> At 03:42 PM 12/11/97 +0100, EPMD- Van syckel, John wrote:
> >
> >> On 10/12/97 11:27 am EPMD- Van Syckel, John said
> >> I can't speak to the ingredients/adjuncts in U.K. brews. In Germany
> >> there is the "Reinheitsgebot" which is the Beer Purity Law. It became
> >> law in 1516 and states that the only ingredients that may be used to
> >> produce beer in Germany (to be sold in Germany) is malt, hops, yeast,
> >> and water.
>
> But I have understood that this law also states that if the beer is for
> export only, the brewer can use whatever ingredients he wants.
>
> Simon
> ---
> Simon Matthews Avant! Corporation
> Phone: (510) 413-8820
> Fax: (510) 413-8080
> E-mail: simon_matthews@avanticorp.com
--
Andy Ramm
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