Paperback: 162 pages
Publisher: Brewers Publications (March 3, 1998)
Product Dimensions: 6.6 x 0.5 x 8.7 inches
Shipping Weight: 8.8 ounces (View shipping rates and policies)
Average Customer Review: 4.5 out of 5 stars See all reviews (19 customer reviews)
Best Sellers Rank: #307,027 in Books (See Top 100 in Books) #212 in Books > Cookbooks, Food & Wine > Beverages & Wine > Beer #413 in Books > Cookbooks, Food & Wine > Beverages & Wine > Homebrewing, Distilling & Wine Making #582 in Books > Science & Math > Agricultural Sciences > Food Science
Horst Dornbusch wrote the book on German beer, or more precisely a book, entitled Prost! The Story of German Beer, a history of German suds written for English-speaking readers. If there’s anyone more qualified to write such a work, I don’t know of him. Dornbusch was born in Düsseldorf, Germany, the home of altbier, a style which he brought with him to the United States. After earning a Masters Degree in politics at Brandeis University, Horst worked in journalism until he finally decided to pursue his true calling, brewing, in 1995. That was the year the Dornbusch Brewing Company originated in Massachusetts. Horst was on a mission: to brew fine German-style beers in America. In keeping with this he brewed up a wonderful Dortmunder lager, and an authentic Dusseldorfer Alt. Alt in German means old, and in this usage refers to the days when all beers were ales because lager yeast had not yet been discovered. Dornbusch Alt was released in swing-top one-liter bottles at first, produced at Ipswich Brewing in Massachusetts, and six-packs contract brewed at Smuttynose Brewing in New Hampshire. I always preferred the Ipswich-brewed Alt (Horst supervised the process), and took these tasting notes on it:Dornbusch Alt is deep russet in color with a firm, slightly sweet malt background that is quickly overpowered by the intensely fruity hop palate and spectacularly bitter finish. Some wheat is employed here giving the beer a slightly lighter body. Warm fermentation is followed by cold lagering, a process that is often used to reduce fruity ale esters and make a beer a bit smoother, but there is simply too much hop activity going on here to allow that. Not to be missed!
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