Written by Franz Hofer for A Tempest in a Tankard

The scent of hops wafting through the air. The cookie dough fragrance of mashing grain. These are the first telltale signs as you make your way from Munich’s main train station a short walk away that you’re getting close to the Augustiner Bräustuben on the old brewery grounds.

The Augustiner Bräustuben is both a beerhall exuding Gemütlichkeit and current location of the Augustiner-Bräu brewery, Munich’s oldest (founded 1328). It’s a classic beer hall with character to spare, more down-home than other beerhalls in the city.

Want to read more? Please click… HERE!!!

What is Unfiltered Beer?

Nothing gets beer geeks and connoisseurs riled up these days like a strikingly hazy New England IPA. There’s something about the opaque, orange-yellow liquid that sends craft beer enthusiasts into a tizzy. Many a skeptic has been won over with a whiff of that insanely fruity aromatic punch. Hazy IPAs are not the only beers that qualify as unfiltered, as the venerable Kellerbier style, as well as various Witbiers, Berliner Weisses and other sour offerings are also unfiltered. So what exactly is an unfiltered beer and why are these styles among the most popular in the world right now?

Filtration can be performed through various methods depending on beer style. For example, beer can be filtered by passing through a caked or powdered substance in order to filter out any brewing particulates that occur. One common filter is finings, which can sometimes include swim bladders of fish as a filtering agent.

If a beer is lautered – a process in which the mash is separated into the clear liquid wort and the residual grain – the grain bed serves as its own filtering agent. In a lager beer, gravity filters the beer with many particulates falling to the base of a bright tank. Cold filtering is another option: lower temperatures during filtration cause proteins to lump together, making them easier to remove.

Want to read more? Please click… HERE!!!