Post Number: 1
Posted From: 220.127.116.11
|Posted on Thursday, November 17, 2005 - 09:56 pm: ||
I'm going to be brewing an Adambier pretty soon. I have been having a hard time tracking down much info. Bits and pieces are scattered about here and there, but for the most part, the style seems to be a blackhole information-wise.
Currently, my beer is going to be triple decocted (two thick pulls, one thin pull to mashout), mostly Munich Malt with some Pils, Chocolate and Acidilated Malt. The sour malt is because I saw a paragraph somewhere that mentioned an Adambeir analyzed in 1889 had half as much lactic bacteria as a lambic -- pretty sour.
I'm going to use high-alpha german hops throughout and pitch it with a mixed culture of Wyeast 1007 and 1338; the German and European Ale strains, respectively.
any thoughts, info or insight would be GREATLY appreciated.
Post Number: 259
Posted From: 18.104.22.168
|Posted on Friday, November 18, 2005 - 02:16 am: ||
Probably the only commercial version currently out there is Hair of the Dog's Adam. To many, myself included, their take on the style is very similar to an Old Ale. How stylistically accurate this may be is open to interpretation. They use a pretty funky house yeast so this could really throw things off.
Maybe some style historians out there have some info.