Franconian Beer Message Board
Hallerndorfer Biertage Details & a Bit of Biergeschichte/History |
Posted by Nick B. on 2016-09-04 03:21:54 |
So a description of the event: a big tent with wooden flooring and a bandstand at one end, seven bars along one side, one per brewery (seventh was for juice & water). Brauhaus am Kreuzberg decided not to attend, according to one brewer I spoke to, because he (Norbert) "didn't like something or other" about the way it was going to be run.![]() ![]() ![]() Each brewery had two keg lines, except Rittmayer (Hallerndorf) who had three, plus four bottled beers available: Smokey George, Bitter 42, Bitter 58, and Summer of 69. And Landgasthaus Rittmayer of Willersdorf (not actually a brewery any more, of course, but grandfather clause applies) had one, their EXCELLENT Hell brewed to their old recipe by Lieberth. It was interesting to have Lieberth on keg, having it colder and fizzier helped with its otherwise bland character. No, really -- go figure! Roppelt's Kellerbier on keg was cleaner and less characterful than the normal tank stuff. And as Andy notes, the Witzgall Landbier, whilst overly gassy, was quite good on keg. I'd never had these three on keg before, only bottled or from the 1000L KeyKeg-like tank (Roppelt), gravity barrel, or bottle. So that was worth trying for me, worth the "entrance" price of 3€ for the mini-Pils glass, which they got from Munich. Our mutual complaint about no return for money back on the glasses...it occurs to me, what would they do with the glasses then? Lieberth's Braumeister gave a bit of clarity on the old story of the "feud" between the Rittmayer's. It wasn't really so much a family feud or anything that dramatic, rather, decades back, before all of us outsiders discovered Hallerndorf, the 3 breweries between Willersdorf & Hallerndorf had to fight for customers more, and so things were more competitive. When Rittmayer in Willersdorf stopped brewing, they went to Lieberth because of competitive tension, not some sort of family squabble. But nowadays, none of them has to struggle. It didn't occur to me to tell him his own beer is the blandest of all the local beers. It did occur to me to ask Franz Roppelt about one thing I've been wondering for a while: how he re-fills his 1000L "keykeg"-like tank at the Keller. Specifically, what happens when it runs empty during operating hours. He makes sure it *doesn't* run empty. He tops it up as needed in the morning, hauling it by tractor over to the Brauhaus to do so. I suppose this is why it's constantly changing: it's constantly being blended. I didn't get around to asking about how often he does let it run out and change out the bag. And in the Gaststätte, the beer's from a serving tank in the cellar, also not keg. Something was definitely off with Gänstaller's Mandarina Bavaria Kellerbier: Andy's glass yielded some butterscotch and just...bleh. Not at all what it should be. Didn't try his other beer, the Rauchmärzen. Should have, I guess, but just didn't get round to it. So that's that then. |
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