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Itīs just Nikolausbier (Reply to this comment)
by nikolaus
Thank You for that nice description of Your tasting! Actually - the Name is just: Nikolausbier! I registred that name, and - yes: I brewed it for Buergerbraeu Wolnzach AG for three years. Now those fools decided to work with a better brewmaster, at least, they think so, and B. United will not be able to offer it anymore... Right now I live in Seoul, South Korea, and the people here love the beers I serve them...If You find me a nice, warm place with a beach and a golf course, I might pack my brewery in a container and live there...
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Jan 23 '04
4:18 am PST
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Excellent review of a superb brew (Reply to this comment)
by LaFeet
Having lived in Germany for a number of years, i can attest to the wondeful phenomenom of Burgerbraus. My father's favorite was Koengingsbache.
I will have to order some brew soon... Oklahoma is killing me slowly
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May 16 '03
9:24 am PDT
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I'd LOVE... (Reply to this comment)
by lambchops
to hear somebody ask for this beer by name.
Shelly.
*making no attempts at saying it five times fast
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May 14 '03
8:10 am PDT
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Re: hehe :-) (Reply to this comment)
by Bruguru,  in Restaurants & Gourmet
Anthony, thanks for your comment!
Cheers!
John
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May 14 '03
7:10 am PDT
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With your nose? (Reply to this comment)
by beercommie
So how exactly does one chew the "chewy toasty malt notes" that "wafted through the air" to your nose?
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May 13 '03
5:25 pm PDT
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hehe :-) (Reply to this comment)
by jetbluefan1
Is your title originally a tongue twister, or are you trying to make me go insane? Whatever the answer is, just wanted to say that this is an exceptional review as always.
Anthony who will memorize the Burgerbrau Aktiengesellschaft Wolznach Nikolausbier Altfrankisches Dunkel
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May 13 '03
4:06 pm PDT
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Confusion infusion (Reply to this comment)
by bageldog
Actually, an "infusion mash" is rarely done with direct heat, but rather with an "infusion" of hot water. Most American microbrewers don't have the capacity to direct fire a mash tun, and it's not common anywhere else, either. A direct-fired mash tun would be very expensive; even a jacketed mash tun is almost prohibitively so.
In general terms, the practice is to start with a measured amount of water at a specific temperature, to which the grain is added. Single infusions are not uncommon, but it's also possible to add more hot water to raise the temperature for a step-infusion.
In a decoction mash, a portion of the mash is actually raised to boiling temperature and returned to the main mash, frequently more than once.
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May 13 '03
1:40 pm PDT
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Contractions are in order (Reply to this comment)
by infoscott
If I went into my local brew pub and ordered a "Anheuser-Bush Incorporated St Louis Budweiser Pale Lager" (which they do serve) I wouldn't win any points for being a beer guru. I'd be lucky enough if I got served.
But if I said, "Gimme a Bud" my thirst would be quenched.
'Nuff said.
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May 13 '03
12:46 pm PDT
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Hi (Reply to this comment)
by proxam
Try saying it 5 times?
I won't even try it once!
Sounds tasty, though.
Drew
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May 13 '03
11:19 am PDT
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