Your Comments, Criticisms and Contributions - August 2007
Hello Stephen,
I thoroughly enjoyed your recent Celebrator article concerning seven minute pils pouring procedure. (See The Celebrator, June/July, 2007; unfortunately not yet available online - ed.) Fond memories of trekking throughout West Germany (summer of early seventies), enjoying these seven minute ein mal Pils in nearly every tavern throughout the country.
Unfortunately as a school teacher, I did not notice the specifics or technology as to why this special beer tasted so good, and why it took so long... I recall the pure white head like some ice cream soda, and that the obermeister would pour a little, get pure foam, return to glass, swipe away the foam with a device that looked a lot like a shoe horn.
I just installed a kegerator and one of my first beers poured was a fresh keg of Spaten Pils. I realize one can simulate the effect of a 7 minute pour by pouring in the manner your article suggests, but I seem to recall that the pils I enjoyed in Germany was dispensed possibly with a restrictor faucet, giving me the mouth feel of nitrogen blend...
I understand that today in Germany, 7 minute pours probably no longer exist...like Americans everyone is in a hurry...
Do you know where I can source more information about the proper dispensing of an authentic German pils? Is it possible to purchase restrictor faucets or whatever to produce this wonderful textural effect on the beer? I have checked Micro-matic with little success.
Any leads you can provide me would be most appreciated!
Prost!
Ed Cesarone
The last time I checked, the 7 minute pour survives in Germany, although as you note, it may well be under threat from the "speed culture" in which we live.
Thinking of draught technology, and admittedly without knowing precisely how the Germans do it, I would suggest that a restrictor faucet in the style of a Guinness tap combined with normal beer gas or CO2 delivery, rather than a nitro pour, would be your best bet. The key factor is, of course, speed of the pour, which blows out the CO2 and leaves that creamy, textural effect of which you speak.
Or simply use a normal tap and only open it part way, as bartenders have done since the beginning of time when they wanted to put a head on top of an uncooperative beer. That would in essence give you a restriction without the need of new equipment.
Next time I'm in Germany, I'm going to have to study this further.
Stephen: We will include DeuS in our next scheduled Belgian beer tasting. Do you have any idea re the proper pronunciation; "day'-us" or "doose", and why the capital "S"?
- Bev Robertson
It's "Day-oos," like the Latin. As for the capital S, I have no idea!
Dear Mr. Beaumont,
I know that there are many additives that are allowed in beer production that do not have to be mentioned on the ingredient panel. I was wondering if commercial breweries were known to use grape tannins to clarify or color the beer? Thank you very much for your time and effort.
Sincerely,
Yissachar Brody
I've never heard of such a thing, Yissachar. It could be happening, of course, but I doubt it.
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