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Post by Ken on May 16, 2023 9:09:35 GMT -6
I like all things beer including beer history. Occasionally I find articles about breweries from a long time ago and the stories interest me. Not far from me is the town of Freeport, Illinois which was apparently settled by Germans and was a big brewing center for about a century. I used to have a t-shirt for something called Fritz Beer which was apparently brewed in Freeport from 1934 through 1937. On the shirt it said, "A mellow German beer". That says "Helles" to me but of course I can't know. The story goes on that eventually large national breweries updated quickly, had better forms of refrigeration and distribution and small breweries usually fell apart or were absorbed by larger ones. These stories are all over the place. I have an old metal beer tray from a place called DICK'S BEER from Quincy. Similar story... they brewed beer in that western Illinois town on the river for a long time until they vanished. I envision the beers and what they may have been like. In the case of Fritz, I often imagine how the beer may have been so yesterday I put together a recipe to make a mellow German beer. Some of the stuff I found also mentioned that the beer was very "crisp" too. I drew up 50% Pilsner, 50% Vienna and one addition of Perle hops to get to about 26-27 IBUs. Mellow in the grist but crisp from a touch more hops. I have 2124 running right now so I'll use that. Simple and straightforward. I'll call it Freeport Lager for no reason other than the story inspired it. I'll make it when my Czech Pilsner is done.
Cheers Beerheads.
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Post by Megary on May 16, 2023 11:41:22 GMT -6
I love the idea of trying to recreate an old recipe. Even if it's unlikely to authentically recreate a beer from 100 years ago, if the exercise leads you to a new favorite homebrew, then it's worth it.
To me, "mellow" and "crisp" seem a bit at odds, but I think 2124 should get you in the zone. Good luck!
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Post by Ken on May 16, 2023 18:01:16 GMT -6
Yeah, that's why this is weird. I have no idea what any of these beers were like but I'd love to know. Were they really good because it was before the time when accountants would point to ways to lower costs by using subpar ingredients? Don't know. The stuff I read about the beer being "mellow" suggest helles but I already make a lot of helles here so I didn't want it to be that way. Someone mentioning that the beer was crisp may have been talking about another style that the brewery made. No idea. When we brew we have a connection to everyone who has brewed before us... for hundreds and even thousands of years. That's one of the cool things about brewing... the kinship with each other but also everyone who brewed before us.
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Post by Ken on Jun 3, 2023 7:58:24 GMT -6
I'm brewing this "concept" beer Freeport Lager today. I adjusted the recipe a little bit... 70% Briess Synergy Pils, 30% Best Malz Vienna, 25 IBUs of Sterling (which is super fresh, aromatic, etc) and 2124 for the yeast. Cheers Beerheads.
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Post by Ken on Jun 4, 2023 8:55:44 GMT -6
In doing some of this research on breweries in Freeport, I found that the German population was also big into making pretzels. I found that in 1905 the town had a minor league team named the Pretzels... I also learned that the current high school in Freeport... their "nickname" is The Pretzels like others would be known as the Wildcats or Eagles. You can't make this stuff up.
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Post by tommymorris on Jun 4, 2023 11:28:34 GMT -6
Have you considered adding pretzel making to your list of hobbies? Instead of boiling them in water you could boil them in beer. 🥨
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Post by Leftympfrmde on Jun 4, 2023 15:28:07 GMT -6
Have you considered adding pretzel making to your list of hobbies? Instead of boiling them in water you could boil them in beer. 🥨 I've done exactly that in the few times a year that I make them scratch. Can't say it adds anything to the final product, but it's fun. Yet to master the folding technique, so just end up making pretzel sticks.
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Post by Ken on Jun 4, 2023 18:56:56 GMT -6
I've made homemade soft pretzels many times. I tried the "30 seconds bath in boiling water" thing which I don't think did much. When you make these, you just need to eat them quickly. They don't really "save" very well. I should do it again soon... it's been awhile.
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Post by brewbama on Jun 6, 2023 13:21:29 GMT -6
I use Alton Brown’s pretzel recipe. I boil them in water spiked with baking soda to simulate the lye prior to salting/baking
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Post by Megary on Jun 6, 2023 15:23:31 GMT -6
I use Alton Brown’s pretzel recipe. I boil them in water spiked with baking soda to simulate the lye prior to salting/baking I use the exact same recipe. Have to say, they are always a big hit.
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Post by Ken on Jun 6, 2023 21:19:41 GMT -6
Thanks guys, I will look it up. My old recipe was in an old homebrew book that I'm not sure I even have anymore. When I was going to make them again I figured I would just Google something. Alton Brown is even better. Cheers Beerheads.
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Post by gusso on Jun 12, 2023 4:47:31 GMT -6
I'd like to try making pretzels. Growing up in Philly, soft pretzels were a way of life. I bought a pretzel at the Oktoberfest in Munich back in the 80's. All the Germans were looking at me like I was crazy when I put mustard on it (grabbed some packets from a bratwurst stand).
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Post by Ken on Jun 12, 2023 7:51:03 GMT -6
I'd like to try making pretzels. Growing up in Philly, soft pretzels were a way of life. I bought a pretzel at the Oktoberfest in Munich back in the 80's. All the Germans were looking at me like I was crazy when I put mustard on it (grabbed some packets from a bratwurst stand). I thought for sure the Germans would understand mustard on a pretzel... it's the best and Germans love mustard!
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Post by brewbama on Jun 13, 2023 7:40:32 GMT -6
Crazy looks from mustard on pretzel but they think nothing of mayo on fries. 😂
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Post by tommymorris on Jun 13, 2023 15:56:39 GMT -6
I’m in France right now. I got a crazy look for not wanting ketchup, Mayo, or mustard on my baguette with fromage and hotdog.
I gave them a crazy look for putting a hotdog on a baguette in the first place. But, who am I to judge. It was delicious!
PS. It was actually 2 hotdogs on one baguette!
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