|Helles, Light Helles, and Export Helles|
Tuesday: The class was split into two groups. One was going to be brewing beer, and the group I was in was doing microbiology work all day. This was in exciting for me because this is an area that I really want to expand my knowledge in. We spent the first few hours talking about the the various componants of microscopes and fine tuning ours. We then started plating various yeast, bacteria and other microrganisms.
|Ale yeast in bright field.|
Wednesday: This was brew day for our group. Both groups were making a Bavarian Hefeweizen. We started the day by adding our malt to the mash tun. It turned out that there was some mistake made in the weighing of the grain and both groups had more malt then what we had calculated. Also I noticed just before dumping a bag of malt in that it was milled very finely. This seemed odd to me because we were making a wheat beer and high protiens in the wheat's cell wall can tend to gum up and cause the lauter to "stick", and generally be a big pain in the ass. None of the instructors seemed to be too worried about it so we pressed on. The brewhouse at Doemens is fully automated. This was a neat chance for us to really see what benefits automation can have in the brewhouse and to learn the vernacular (even if it was in German) of the automation system. Thir system is a 4 vessel system, so there is a mash tun, lauter tun, kettle, and whirlpool instead of the the combo systems commonly seen in smaller setups.
Thursday: We started the day with Sensory Evaluation, which was mostly just a lecture on quality control through sensory panels, good stuff. We then did another styles tasting this time with Pilsner. We tried three different types, one being the original Pilsner Urquell, the next being from Bavaria, and the last one Astra being from Hamburg.We also had a pale bock in this case it was Hofbrau's Maibock.
We then spent three hours with Klaus Ritter discussing Chemical Technical Analyses, which we will have more of next week. We ended the day with Dr. Zapf talking about flavor charcteristics of fermentation.
Friday: Friday is pretty cool at Doemens, you get out at noon. We did another Sensory Evaluation lecture, this time really concentrating on off flavors, we then did yet another Styles Tasting. This time it was dark beer. We had an Augustiner Dunkel, Kloster Andechs Dopplebock, Lowenbrau's Dopplebock, and Kostritzer's Swartzbeer. After class got out we went and had a nice lunch at place near school. They had a back patio with a stream flowing by. It was very pleasent. Next we headed into Munich and explored the Marienplatz area a little, then went over to the Englischer Garden and visited some of the beer gardens there. We finished the night at a local bar near where some classmates are staying.
|The Chinesischer Turn|
Saturday: Saturday was a pilgramidge day for me. We took an S-Bahn train (actually two, we got on the wrong train at first) down to the town of Herrsching, south of Munich. We walked through the town and eventually along a wooded path with a beautiful stream, up a large hill for 45 minutes to one of the last monastary brewery's in Germany, Kloster Andechs. I have been waiting for this trip for a long time. The beer was excellent and the food was ridiculioius, not to mention the view. The Alps were glowing white in the mid 70 degree weather . It was also nice to actually get some sort of excercise. All in all I was on cloud nine.