tag:blogger.com,1999:blog-21271644.post5218530262835022062..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: Meet Grätzer, the New GoseJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-21271644.post-12797239837958405572013-03-20T16:31:48.154-07:002013-03-20T16:31:48.154-07:00I'm not much for beer, but I had a gratzer a f...I'm not much for beer, but I had a gratzer a few days ago at a local brew pub, the Cask and Larder, and I can't think about anything else. I'm in love. Just wish I could find it bottled. Found this article very interesting - thanks for sharing, even if I'm a few years late!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-5919488094612428682012-12-14T18:27:38.316-08:002012-12-14T18:27:38.316-08:00I am brewing a Grätzer with 100% Weyermann Oak-Smo...I am brewing a Grätzer with 100% Weyermann Oak-Smoked Wheat Malt. In <i>Brewing with Wheat</i>, Kristen England's recipe calls for FWH. My question is, how are the IBU's calculated in this recipe? I've commonly seen FWH calculated at 20 minutes, while Gordon Strong says 60 minutes? Thanks!<br /><br />-- Richard BerndtAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-78709684254134854822012-12-13T00:06:00.658-08:002012-12-13T00:06:00.658-08:00Another tasty interpretation of a grätzer definite...Another tasty interpretation of a grätzer definitely worth seeking out: http://vittlesandbrews.blogspot.com/2012/12/grimm-brothers-sooty-brother.html<br /><br />I linked to this page in my post -- thanks for all the research and information! You're doing the lord's work here.Aaron Butzenhttps://www.blogger.com/profile/04229354425587148977noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-55831684271547050252012-11-24T05:55:35.919-08:002012-11-24T05:55:35.919-08:00The Grätzer was released on Thursday. 100% Weyerma...The Grätzer was released on Thursday. 100% Weyermann smoked wheat malt, Lublin hops, the original yeast strain, the proper 7.7º Plato gravity. <br /><br />It's turned out great, subtly smoky, very hoppy, packed with flavour and just 3.3% ABV.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-52074485949712706882012-11-10T10:44:00.157-08:002012-11-10T10:44:00.157-08:00Northern Brewer now selling oak-smoked wheat
http:...Northern Brewer now selling oak-smoked wheat<br />http://www.northernbrewer.com/shop/weyermannr-oak-smoked-pale-wheat-malt.html<br />Rob GrogNerdnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-54820660549101831942012-09-03T07:44:23.427-07:002012-09-03T07:44:23.427-07:00Yes, it'll be 100% Weyermann smoked wheat malt...Yes, it'll be 100% Weyermann smoked wheat malt.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-88711757905634963012012-08-30T10:29:47.597-07:002012-08-30T10:29:47.597-07:00Sorry, four grätzers. Sorry, four grätzers. Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-31774392156465329192012-08-30T10:29:11.111-07:002012-08-30T10:29:11.111-07:00Ron, are they using the new Weyermann smoked wheat...Ron, are they using the new Weyermann smoked wheat? That product has been responsible for at least four American goses that I'm aware of. (Excluding homebrews, of which I had an excellent example earlier this summer.)<br /><br />Grätzer rising!Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-44366044891426933782012-08-30T09:14:53.910-07:002012-08-30T09:14:53.910-07:00Ron,
Excellent! We'll be doing ours probably...Ron, <br /><br />Excellent! We'll be doing ours probably the end of September if not before! <br /><br />KristenKristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-73200204430472990102012-08-30T00:42:41.624-07:002012-08-30T00:42:41.624-07:00The plans for brewing a Grätzer in Holland are at ...The plans for brewing a Grätzer in Holland are at a pretty advanced stage. With any luck, it'll be brewed in early October.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-27796705088654260132012-08-08T07:10:00.745-07:002012-08-08T07:10:00.745-07:00This is great! It is nice to see that the sour be...This is great! It is nice to see that the sour beers are catching on in other parts of the world. Let's hope that in the near future, these Goses and Gratzers (as well as a Gueuze or two) become regulars in the US beer market.Zachhttp://www.cookingandbeer.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-80012553372300253892012-03-01T13:41:17.705-08:002012-03-01T13:41:17.705-08:00Weyermann Oak Smoked Wheat malt is now available i...Weyermann Oak Smoked Wheat malt is now available in the US! Expect to see Gratzer coming back strong(ish).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-18616045223207624872011-12-30T12:12:49.601-08:002011-12-30T12:12:49.601-08:00Sorry to resurrect a seemingly dead topic, but Cho...Sorry to resurrect a seemingly dead topic, but Choc brewing, here in Oklahoma, are doing a grätzer right now for release in a few weeks.<br /><br />Don't know how widely available it'll be, but they're doing 750ml cork topped bottles and draft.<br /><br />I'm looking forward to it.Mallthushttps://www.blogger.com/profile/06327582118285855048noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-19072940517227964362010-11-16T07:44:23.415-08:002010-11-16T07:44:23.415-08:00Buddy pointed me here and asked me to comment.
Th...Buddy pointed me here and asked me to comment.<br /><br />The problem with the beer isn't, surprisingly, the 100% wheat. Its getting the level of smoke you want without mucking up the malt. Meaning making sure it can still convert itself.<br /><br />I've done many different types of wood and oak realy does work best. Rachmalt is too smooth and hammy. The oak tannins really dry the beer Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-41097527839911610792010-11-15T15:09:23.448-08:002010-11-15T15:09:23.448-08:00Alan, you made my day. I'm so happy that we h...Alan, you made my day. I'm so happy that we have one pedantic brewer in Portland who has the chops to debate--in the proper German--head to head with beer scholars. <br /><br />Now, you can make me even happier if Widmer brews a gratzer.Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-7777996428883222012010-11-15T14:51:45.602-08:002010-11-15T14:51:45.602-08:00Interesting discussion. By the way: A Zentner is...Interesting discussion. By the way: A Zentner is actually 50 kg or 100 Pfund, so the ratio of hops to malt is higher than in the quotation you had.Alan Taylornoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-37242031835661028692010-11-15T13:09:29.703-08:002010-11-15T13:09:29.703-08:00That would be a lot of wheat to smoke for a pro br...That would be a lot of wheat to smoke for a pro brewery, even at 1.028! A wheat/barley mix would less authentic but more do-able. Maybe 50/50 wheat malt and Briess cherrywood smoked malt?<br /><br />I wouldn't fault any brewery for brewing a test batch of this before brewing a full batch. I bet I would like the results, but unless you have a very adventurous clientele, it might not turn Seanywontonhttps://www.blogger.com/profile/06142253930096998849noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-56846202714801113902010-11-15T11:20:11.109-08:002010-11-15T11:20:11.109-08:00Gratzer is definitely an interesting style. It was...Gratzer is definitely an interesting style. It was my inspiration for the smoked wheat beer I brewed over the summer; 2/3 wheat malt, 1/3 rauchmalt and fermented with a local yeast cultured from my yard.<br /><br />A couple Gratzer/Grodziskie threads homebrewers might be interested in:<br /><br /><a href="http://www.homebrewtalk.com/f12/grodziskie-polish-smoked-wheat-beer-161540/" rel="nofollow">Kevinhttps://www.blogger.com/profile/06493321326831765055noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-47498555649399973122010-11-15T10:05:26.709-08:002010-11-15T10:05:26.709-08:00I've been waiting for someone to make one of t...I've been waiting for someone to make one of these ever since I read Ron's first article on them a couple of years ago, and went so far as to try and convince Alex at Upright to brew one.<br /><br />That said, a Gratzer is defined by smoked wheat malt and ridiculous levels of hops (if I recall Ron's recipe conversions they approached IPA levels), so if you take away the wheat and Chrishttps://www.blogger.com/profile/04670279083285348299noreply@blogger.com