As you and I both like Bitburger, it is obvious you have good taste!
Could grass flavor be similar to green apple? This actually reminds of fresh cut hay. It is faint, very faint. Not objectionable at all.
OP literally mentioned Bit in the first post, hence the answer.
Thank you!
Absolutely. To each his own.[emoji106].
My son feels the same way I do. He said, “I’ve had beer that tastes like that before.” When I told him I didn’t care for it he agreed. Just not my (our) thing. Some German beers are awesome. Some aren’t IMO.
I will try Best malts based on recommendations. I haven’t tried them yet.
Have you tried Bitburger on draft in Mainz, Germany? Or Frankfurt?
Frankfurt, Heidelberg, Darmstadt, and many, many other places over the six years I lived in Europe. Just not my favorite. Our sister unit was in Mainz-Finthen but I didn’t get up there much.
My favorite place was Woinemer Hausbrauerei, but there were many more regional/local breweries that were just as good.
Spent most of my time in Mainz. A nice family owned restaurant, the Brauhaus, was a very popular place for air crews. It was a brewery at one time. Bitburger was on tap there. It always tasted pretty good to us.
Ive had it in many places in Germany, including Bitburg.
My local place in Wiesbaden had 3 Pils on tap. After much sampling i h ad this ranking.
König>Bitburg>Warstweiner.
A fresh keg of König had such a wonderful aroma.
Had several local / regional beers while there. Veltins is another one that I found enjoyable. Can’t say I had Konig on draft there, but smuggled it home on flights with me. Another good one is Licher. Smuggled this one home in 5 liter kegs.
While on the subject…I could never (never) find Becks on draft, in any bar, in any town in Germany.
I have been using Avangard for many years. Mostly because it is the Pils malt that my go-to LHBS buys by the pallet. It is milder than Weyermann Pils.
+1. My favorite thing to do was go on folksmarches in local communities across Germany (West Germany at the time). Then, after conversations with the folks we met on the trails we would go into the recommended local establishments to sample the food and biers. The people, regional cuisine, and biers were a highlight of my European experience.
Bitburger is going to be a tough one to reproduce because you not only need to know the correct grainbill but also the hop blend they use which is unknown to anyone but the brewery as well the proper yeast strain which we can’t get here. Your brewery and brewing skills will also need to be up to the challenge.
Had it at a place named “Becks am Brunnen” in Wiesbaden. The beer didn’t stand up to the other industrial Pilsners in town. It was less appealing than Radeburger.
Oh yes, Radenburger. That was on tap in the Hilton bar in Mainz. I drank it during Happy Hour, but was not impressed with it. To my palate, Bitburger was better.
It made a big introduction in Wiesbaden in 1998, as a brand from the former East Germany. I was a thing for 6 months or so. Too pedestrian.
Ay. Up your sulfates. I’ve heard the whole “no sulfates with noble hops” but have yet to hear any good argument for that statement, and it completely contradicts my experience. I love a decent sulfate crispness in a lot of my beers
I’ve been happy with Weyermann Barke pils.
It’s my favorite too
We are happy with every grain we have tried, Irecks, Weyermann, Briess, etc.
They have all been very good.
TexMalt will be brewed with very soon!