[HBF] Brauen wie die Kelten

[Thomas Rohner]

Hallo Martin

hier mal Links zu interessanten Seiten. Sie sind in Englisch aber sehr
interessant. Ich denke auch schon länger über ein Gruit-Bier nach, das
ginge auch in diese Richtung. Google mal nach den Pikten, das waren
Schottlands keltische "Ureinwohner". Von denen ist auch bekannt, das sie
ein Heather-Ale brauten. Google-Eingabe: picts ale brewing heather

z.B. www.cask-ale.co.uk/us/legends-brands-nyc/fraoch.pdf


http://www.fraoch.com/historicales.htm

Guter Link zu finnischem Sahti

http://www.brewingtechniques.com/library/styles/6_4style.html


Es sieht schon so aus, dass durch Zweige von z.b. Wachholder oder
auch Stroh geläutert wurde. Man konnte so eine grosse Fläche zum
einfacheren Abläutern erreichen siehe brewingtechniques link zu
Sahti. Die Malze waren bestimmt nicht so gleichmässig gemälzt wie
heute, auch das Nachgiessen konnte man so elegant bewerkstelligen.

um Pflanzennamen in verschiedenen Sprachen zu vergleichen siehe z.B.
für Heather unter:

http://www.liberherbarum.com/Pn0276.HTM


hier noch ein Text, den ich gefunden habe unter

http://www.wohlmut.com/beer/morebeer.html



Another really old beer: Heather Ale

Recently, there was quite a stir in Scotland when the West Highland
Brewers of Argyll announced plans to brew a heather ale ('Fraoch')
according to an ancient recipe.  The 'crusade' to revive Fraoch
captured incredible interest and the highly anticipated finished
product was well received and continues to be widely available in
Scotland.  According to the brewers, the process goes something like
this: the malt is boiled with wild myrtle leaves and purple heather
(harvested from July to September) to extract their flavour and
nectar, and then the hot wort is poured over a filter bed of heather
tips where it picks up further flowery flavours (mainly in the nose).
The brewers claim that the recipe has been developed from traces
of a fermented beverage made with heather flowers that was found on a
Neolithic shard in an archaeological dig on the Isle of Rum, dating
back to 2000 BC-- thus making it one of the oldest styles of ale in
the world.

Tasting notes on Fraoch Heather Ale:

     * Aroma: Floral, Peaty fruit. (Heather grows low in acid-peat soil)
     * Texture: Full, Firm character. (Full mash malt in spring water)
     * Flavour: Spicy, Herbal, Woody. (Heather tips and myrtle leaves 
left in for full boil)
     * Finish: Dry, Wine-like. (Natural astringents and fermented nectar)

Having tasted it on a recent trip to Scotland, I can only reiterate
the tasting notes here: on the hand-pump this ale was simply
delicious.  It had a wonderful smooth, sweet taste which might make it
hard to go with a meal but was perfect for just sitting around in
Bannerman's!  Strangely, despite the sweet initial flavour the finish
is very dry.  It's easy to drink five or six before you even realize
it...

Viel Spass und Erfolg

Thomas