Friday's Anstich (gravity pour) keg of Rothenbach Märzen made the game worth the flame, because it was wonderful. Firmly amber in hue, verging on brown, with rich, old-fashioned malt character verging on nutty; the palate was clean, with just a bit of the expected "noble" German hop character, and overall, balanced and poundable.
Very impressive, and the crowd agreed: 40 half-liters were gone at 4:37 p.m., a new record.
Today (Saturday) the last of the week's three Anstich kegs goes on tap around lunchtime at the Public House: Hartmann Märzen. Here are brewery notes from the importer, Dan Shelton:
A small inn and brewpub, founded in 1550, right on the narrow winding highway that runs parallel to the new A70, about 20 kilometers out of Bamberg, Upper Franconia. They make 15,000 hectoliters, all consumed locally, in the Franconian way. They have a wide range. For what it's worth, this is 3 Fonteinen brewer Armand Debelder's favorite place when he visits from Belgium, and its beers are the main inspiration for his Beersel Lager.
Hartmann's web site is in English, and RateBeer offers its usual compendium of information.
On Thursday and Friday, I whetted my appetite for fresh Franconian lager by bicycling to the Public House, but not today. I'll be at Liquor Barn Springhurst from 2:00 p.m. to 4:00 p.m. to conduct a seminar on "Porters: A History of the Style," followed by a fine cigar and NABC draft beer at Youngstown Cigar Shop at its Holiday Open House: Not two, but five NABC beers on tap at today's Youngstown Cigar Shop open house!
If there's any Anstich remaining after 6:00 p.m., I'll be at the Public House to sample. If you get to it first ... let us know about it!
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