tag:blogger.com,1999:blog-6114284681482585458.post485231512447063430..comments2024-03-17T18:35:35.701+00:00Comments on I might have a glass of beer: Analysis of German Ale and PorterRob Sterowskihttp://www.blogger.com/profile/07870233673933087794noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6114284681482585458.post-44299645122921518802011-09-04T22:33:55.914+01:002011-09-04T22:33:55.914+01:00Martyn, I believe it is. You will remember better ...Martyn, I believe it is. You will remember better than I, didn’t Bass have a relationship with Beck’s to import Beck’s Beer at the time?Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-6114284681482585458.post-16525811958304426902011-09-04T18:46:07.544+01:002011-09-04T18:46:07.544+01:00Is that the same Hemeling that was the name give t...Is that the same Hemeling that was the name give to a "diet" lager brewed for the Midlands by Bass in, IIRC, the 1970s/early 1980s?Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-6114284681482585458.post-13710392472956861062011-09-04T14:01:09.827+01:002011-09-04T14:01:09.827+01:00It's a complicated business this. The fermenta...It's a complicated business this. The fermentable sugars you would expect to find in wort are fructose, glucose, sucrose, maltose and maltotriose.Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-6114284681482585458.post-26908188496368624122011-09-03T14:24:30.618+01:002011-09-03T14:24:30.618+01:00Found a contemporary source that says Schleimzucke...Found a contemporary source that says Schleimzucker (C_12H_12O_12) is a general term for non-crystalline sugar. Krümelzucker is the opposite, I am probably wrong in having rendered that as sucrose.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-6114284681482585458.post-19929656028130803002011-09-03T14:15:23.847+01:002011-09-03T14:15:23.847+01:00I’m not sure about the gluten at all. The original...I’m not sure about the gluten at all. The original is “Kleber”, which is gluten in modern German but might have referred to something else in the nineteenth century. <br /><br />Galactose is something I was quite confident about, “Schleimzucker” in the original. It could be broader than that. What would you expect to see in those amounts? <br /><br />I'm having a German brewer look over the analysis at the moment, but all improvements are welcome. <br /><br />If I’d known writing about beer would require this stuff, I’d have taken chemistry rather than physics at school.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-6114284681482585458.post-24077889142547244252011-09-03T13:44:45.108+01:002011-09-03T13:44:45.108+01:00That analysis looks odd to me. How did the galacto...That analysis looks odd to me. How did the galactose get there? And are you sure about the gluten? It seems to be in the sugar section when it should be in with the proteins/nitrogenous compounds.Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.com