19世纪末期的德国酸啤酒

German Sour Beers of the Late 19th Century

本文综述了十九世纪末期德国酸啤酒产品的基本情况。这些啤酒产品信息,主要来自德语的酿造技术出版物,如酿造教科书及相关化学期刊。其中大部分材料均为德文,而且从未被翻译成英文,本文的内容主要是作者个人翻译,因此,可能会存在一些错误,敬请读者指出。在本文中,介绍了一些目前已经不再生产的十九世纪末期的酸啤酒风格的啤酒产品,主要内容包括产品的质量指标,如原麦汁浓度、酒精度等,这些数据大多来自19世纪德国出版的相关化学学术期刊杂志;同时,还有这些酸啤酒产品的品种和风格特点,以及受欢迎程度。

Through research in German-language technical publications, such as brewing textbooks and chemical journals, this paper has assembled considerable information about German sour beer styles. Much of this material has never been available in English before, and the author has personally translated them from German. This paper will discuss information on the brewing techniques employed in producing these mostly extinct beer styles and details such as the original gravity and alcohol content. This latter information mostly comes from 19 th century German chemical journals, which often published chemical analyses of German beers. This material demonstrates how many sour styles there once were in Germany and how common they were in some parts of the country.