Servus Boomerphiles (which means hello in Bavarian, The origins of our Roggenbier) Ok the past is the past. Not to be daunted we're moving on so it's Roggenbier take 2! Last night (26/3) young Jason and I burned the midnight oil and vast quantities of LPG with our new Mongolian Burners (man grunt!) and here's proof!
Ok so Jason is sitting on his arse drinking a beer but work was going on! We we're consoling ourselves over the loss of Roggenbier 1 (man sob). With Sputink ever vigalent and at our side we produced another cracker of a brew seen here in it's final stages of hops addition;
Once our hops addition and boil were complete Sputnik lept, dicky knee and all, into the frey to cool the output so that we could pitch the yeast;
Net results being;
About 44lts of Roggenbier happily fermenting away in our temperature controlled fridge;
Ok so what is Roggenbier and where does it hail from? We're nothing if not informative. Check this out; Roggenbier Until the 15th Century, it was common in Germany, particularly in Bavaria, to use rye malt for brewing beer. However, after a period of bad harvests, it was ruled that rye would only be used for baking bread, (thus only barley was to be used for beer, see the German law known as the Reinheitsgebot). Roggenbier virtually disappeared for almost five hundred years. In 1988, it reappeared in Bavaria. And now it's reappeared in Boomers! So will Roggenbier 2 be a success or follow the path of Roggenbier 1? Maybe.... Stay tuned to find out! | |||||
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