I became a convert of Pilsner Beer again.   Just imaging, all the Beer being made in North America and all those people looking for

ways to come home and seriously claim that Beer is Good for you, need to make this trip to Germany immediately.

 

While there, Weihenstephan, the oldest active brewery in the world, made a license agreement with the one and only, Jim Koch

back in Boston, two days after my departure from that city.   At Romeis, we were only about 50 miles away from Weihenstephan, the

hometown of Freising, and thoughts of reasons why.   Is it for the marketing, is it distribution, or is it because of the Pope is from there?

 

It's not because of the coronation but the Carbonation!!   Yes, go ahead, your body can handle it.   Unfortunately, most micro brewers in America have

avoided carbonation and formed a tradition of Ales, some with more or less PYF, but the beer / Ale battle ensues in opposite directions.   

When someone asks me, I recommend a beer that has a handle on carbonation and where the Burpp becomes your friend.   Just make sure you

can handle what's going on and ry to save your shorts for another day.

 

In carbonation, we can avoid the beer geek questions of hops, barley, and yeast activities such as dreadded PYF and other funky stuff.  Let your gut

focus on the enjoyment of micro bubbles to square your pants.  Its FREE!   Why have Micro Brewers avoided the micro bubble issue for so long?

One aspect is that most brewers are focused on a flat Ale mentatlity that is making Beer extinct in America.  Not even in Mexico do they forget the power

of the bubble and the true enjoyment of Beer that comes through the smooth carbonation bubble. 

 

Precision influence such as known at Romeis, assures that nothing but beer will live through the process.   Our own concept of Beer vs. Ales depend upon these bubbles.

Additionally, bottled water in Germany knows the true health benefit of Carbonation.  However, Wine will lose its Whine edge over a truly carbonated beer in a moment.  For

this, we can claim a bubble or two that potentially makes it past the endzone depending upon the enjoyment of carbonation in our digestive system. 

 

I need to go back to my brewer and ask them to start making a Pils that understands carbonation.  We can always find Pils in Germany and even China that produces

a traditional beer, but what about my brewer in America?  Taste is important, hops important and so even yeast with its PYF issues.   The battle with these complex issues

continues to drive people to wine.  He needs to be reminded on what makes beer great.

 

My brewer says that he can't make a Pilsner that stands up to anything else.  By this he's limited to stay in the flat Ale catagory and never do beer "good".

He also wants to tell other brewers how great his ingredients and someday claim his own version of the Rheinheitsgebot than even the German version.  It is

in essense, a way to continue to cater to other brewers of Ale rather than attempt to make a Pils for us.   My brewer says he can't make a Pils that can handle

the cold preferences of the American drinker.  Is it? I ask.  Why not work with all the important factors and know your Carbonation options to produce beer with

all the right ingredients, even claiming the Rheinheitsgebot. 

 

I still enjoy all beers in time, however, we are missing the greatest beer experience and the success of beer by staying with Flat Ales in America.   Do we need

to lose everyone before my brewer finally says OK lets go for a Pils with a head.   We can do it.  Let's demand a revival in Beer and People get ready, Pils is the

best.   Let it flow and bring that good head up and up.   NO MORE FLAT ALES.

 

Best

Mark Earl Dallmeyer

Free Beer Buddy

Lenox, Massachusetts USA

413-441-1697