RobW
The Little Abbotsford Craftbrewery
- Joined
- 6/8/03
- Messages
- 1,685
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I had a Vienna lager from Theresianer last night - http://www.theresianer.com/en/ - so had a look at the website and noticed they claim to brew lagers by the Rule of 7, which is a new one to me:
THE RULE OF 7
Theresianer, like the noblest of beers, guarantees excellence in its production by following these rules:
7 days
To convert the barley into malt (steeping, germinating and hot-air roasting).
7 hours
To mash the grain, which entails: grinding the malt, mixing it with water and converting the starch into sugar (maltose) to obtain the wort that will be boiled with hops.
7 days
To complete tumultuous fermentation (also known as primary fermentation) at atmospheric pressure and a temperature of between 10 and 20 °C (depending on the type of beer). This process transforms the wort into “young beer”.
7 weeks
To age the beer under pressure at a temperature of about 0 °C, a critical step that determines the quality of the finished beer.
THE RULE OF 7
Theresianer, like the noblest of beers, guarantees excellence in its production by following these rules:
7 days
To convert the barley into malt (steeping, germinating and hot-air roasting).
7 hours
To mash the grain, which entails: grinding the malt, mixing it with water and converting the starch into sugar (maltose) to obtain the wort that will be boiled with hops.
7 days
To complete tumultuous fermentation (also known as primary fermentation) at atmospheric pressure and a temperature of between 10 and 20 °C (depending on the type of beer). This process transforms the wort into “young beer”.
7 weeks
To age the beer under pressure at a temperature of about 0 °C, a critical step that determines the quality of the finished beer.
Must say I like the sound of tumultuous fermentation!
