A smooth and light golden beer with a subtle hoppy taste. Brewed with finest Vienna malt and hopped with German Mandarina Bavaria, Saphir and Magnum hops. ABV: 4%
The cradle of our industrial heritage lives on in the Long Shop Museum in Leiston. Visit the museum and see the most extraordinary exhibits of the former Garrett manufacturer of steam machines. It is an honour for the Krafty Braumeister to brew, as special edition, beer for the Long Shop Museum and donate a part of every bottle sold to support the future of this unique witness of the past.
Altbier (German Brown Ale) origins from the Düsseldorf region. The city is located only some 50 miles east of the Dutch and Belgian border. The Roman historical writer Tacitus mentions in his reports that Germanic tribes brewed beer as early as the 1stcentury in the region and it is supposed that they never stopped ever since. It is assumed that the modern Altbier has been developed through the times and that it can be counted as one of the oldest beer-styles around the world.
Altbier is fermented at a moderate temperature using a top-fermenting yeast, but matured at a cooler temperature. Many beer lovers believe Altbier is closer to lager beer styles than top-fermented beers like British ales.
Krafty brews the deeply amber “Hoppediz” Altbier with an exciting mix of barley malts, including caramel and roast malts. Traditional German noble hops add subtle spicy tones to the rich bitter-sweet texture of the beer.
The name “Hoppediz” derives from the locally famous jester who is called “Hoppeditz”. Hoppeditz is known as the one who opens the annual street carnival in Düsseldorf. In fact, the celebrations are a big street party ongoing for five days, always the five days ahead of Ash Wednesday. The crowd excitedly awaits Hoppeditz to jump out of a mustard pot to launch the party. That happens at 11.11am on a Thursday morning and Carnival lovers will celebrate until late Tuesday evening, when Hoppeditz will be buried in a coffin until his rebirth 12 months later.
Like most German beers Altbier is served in special glassware. The glasses for this style are usually cylindrical in form in size of a half pint.
Aged Gouda cheese
Crumbly Cheshire cheese
Krafty’s tip:In traditional pubs in Düsseldorf a favourite dish to go with Altbier is a German Split Pea Soup (Erbsensuppe). Here is an example of it in case you like cooking: www.mybestgermanrecipes.com/german-split-pea-soup/
Pronunciation guide for English-speakers: "Cœllsh" (pronounce the "ö" like a French "œ" as in bœuf) Quote from www.germanbeerinstitute.com
The modern beer known as Kölsch is a clear, filtered beer. Only 100 years ago Kölsch was cloudy and unfiltered. At that time the people of Cologne knew their beer as “Wiess” (Cologne dialect for “Weiss” = White in English). The beer took its name, “Rut&Wiess”, from the colours of the coat of arms of the city of Cologne. “Rut&Wiess” simply means “Red&White”.
Krafty’s Kölsch-style beer is brewed in that tradition. “Rut&Wiess” appears with its traditional cloudiness generated by the brewing yeast! Unfiltered (and non-pasteurized) beers contain all the original flavours including vitamin B. You will taste broad, sweet flavours and a crisp, clean mouthfeel at the same time. Its subtle flavours and moderate alcohol make this style a great session beer. “Rut&Wiess” is brewed with approx. 80% barley malt and approx. 20% wheat malt. Hops are German “Magnum” and “Saphir”. The ABV is 4.3%.
Here is an excerpt from a blog written by the beer historian and blogger Ron Pattinson about the beers from Cologne:
“German top-fermented beers have their own, very long history. One that is pretty well totally independent of British top-fermenting beers. By calling them "Ales" a false connection is made. It's not only inaccurate, but highly misleading.
Lagerbier has a couple of meanings in German. Here they are:
1. Beer which has undergone lagering, i.e. a long period of cold storage where the temperature is gradually reduced to around 0º C.
2. A bottom-fermenting beer of around 12º Plato
Kölsch obviously falls into the first category. The primary fermentation is with a top-fermenting yeast, but it's then lagered at low temperature, pretty much exactly like bottom-fermenting beer should be.
There's a reason why they produced top-fermenting Lagerbier in Cologne: their Reinheitsgebot. No, it's not the Bavarian Reinheitsgebot. Cologne had a quite different law. There it was forbidden to brew bottom-fermenting beer. If you wanted to produce a Lagerbier - which as the 19th century progressed more and more breweries wanted to - then you had to top-ferment it. But that does not make your beer an ale!”
Here is the link to the whole article published in 2008:
Drink it from a "Stange"
In traditional brewhouses in Cologne the Kölsch is served in “Stangen” (in English “rods”) as you can see on the pics in this article. The glasses are small (o.2 cl) to guarantee that you are always drinking fresh beer. Once your glass is empty the “Köbes” (that’s how they call the waiter) will put a new one in front of you. You don’t have to order! When you drank enough simply put a beermat on top of the glass and the delivery will stop.
The agreeable nature of Kölsch means that is will get along well with many foods. The real challenge with this style is to pick a dish that won't overwhelm it. Simple foods like cheese and sausage make great companions for this beer style.
In traditional Brewhouse restaurants in Cologne people like to eat a “Halve Hahn” (in English “half of a chicken”) with the beer. In fact, it is not a chicken at all! It is a buttered rye bun served with middle-aged Dutch style gouda cheese, gherkins (also sometimes with raw onion rings) and a generous portion of mild mustard.
Our “Blau&Weiss” weissbier is a good example of traditional Bavarian wheat beers. It offers all the flavours so typical for the style, like banana and clove flavours that derive from the unique yeast strain. Krafty’s version of the style contains of approx. 55% wheat malt and 45% barley malts. It is lightly hopped.
Bavarian Weissbier (White Beer) or Hefeweizen (which simply translates to yeast wheat) is a real unique beer that is not brewed very often outside Bavaria. The Krafty Braumeister is one of the few breweries who took on the style in the UK and created an effervescent palatable beer with a sweet light maltiness to it. It is a summertime favourite, a light refreshing ale style that is a great thirst quencher on a summer day. It is also a perfect beer for the few among us who never tried beer at all or tell us they don’t like beer as Annabel Smith, in-house Beer Sommelier at Cask Marque, suggests in an article for the weblog cask-marque.co.uk:
“If there is one beer any novice should try first, it’s a wheat beer. Why? Because it immediately dispels the preconceptions that all beer is brown and bitter! This is a beer which is ideal for someone who loves Champagne or Prosecco.”
It is said that even Napoleon called the wheat beers of Bavaria “the champagne of the north”. And in fact, it was a drink for the nobles for more than 250 years in the Bavarian region. Only when they lost interest in the style the brewing license was sold to a private brewer back in 1872. Where once the “Weissbier-Brauhaus” was located in the German town of Munich you will today find the world famous “Hofbräuhaus”. Weissbier had his renaissance in the 1960s and in the German Federal State of Bavaria it is nowadays nearly as popular as lager beers.
The traditional glassware for Weissbier is a called “vase”. Indeed, it very much looks like one. The glasses typically have narrow bases that open to larger bowls. In the UK they come usually in size of a pint (568ml) which turns out to be handy, because a bottle of 500ml Weissbier poured in such a vase has a lovely appearance with a great head retention.
Krafty’s tip: Drink your Blau&Weiss chilled from the fridge. Pour about 450ml out of the bottle into the vase, then stop, swirl the bottle gently and then pour the rest. You will see a yeasty haze crawl into your glass. That makes it a perfect Weissbier as it would be served in a Bavarian Beer Garden!
In Bavaria Weissbier is seen as a perfect breakfast pairing with Weisswurst (white sausage) and pretzels. As Weisswurst is not easy to find in the UK here are some other food suggestions that make delicious pairings with Weissbier:
Cured pork with potato salad
Roast chicken and pork
Richer seafoods such as scallops and lobster
Hot smoked salmon
Krafty’s tip: Try your Blau&Weiss with a hot curry or Thai food dishes. On your next visit to Aldeburgh try Eliza’s Thai food in DP’s Barwith a Blau&Weiss. It can’t get better than that!