Oldenberg Brewing Company - Old Premium Verum
- ABV: 3.8%
- Int’l Bittering Units (IBUs): 14
- Serving Temperature: 38-43° F
Brewmaster, Ken Schierberg, has been employed by the brewing company from the very beginning in 1987. He hired on as an Assistant Master Brewer, and in 1990 was promoted to Master Brewer. Prior to 1987, Ken clocked over 11 years in the brewing industry in the Wiedemann brewing division of the G. Heleman Brewing Co. and with the Hudepohl Brewing Co. of Cincinnati where he served in quality control and brewhouse supervisor positions. Ken is a member of the Master Brewers of America and is a professional judge each year for the Great American Beer Festival.
For more information about the brewery and scheduled tours, call (606) 341-7223 or check out their web site at www.oldenberg.com.
Karl Strauss would probably have preferred we list some kind of sausage/sauerkraut/potato German recipe to make use of his Amber Lager, but hey, we didn’t tell him how to brew his beer and this is America Baby... Where mass consumption of Beer, Burgers and Chili is the order of the day at any Red-blooded BBQ! On that note, here’s a list of food. When you mix it all up and cook it, it tastes real good. Be sure and save a beer or two from your shipment to cool your engine.
2 lbs kidney beans
2 ½ lbs hamburger
1 green pepper
1 TBS salt
1/3 cup sugar
6 cloves garlic
3 TBS chili powder
1 ½ TBS dry mustard
24 oz. Karl Strauss Amber Lager
12 oz. tomato paste
Soak beans in water 12 hours and then simmer over medium heat until tender. Lightly brown beef and caramelize onion in same pan. Discard fat (or donate it to your local McDonald French fry cooker). Combine sugar, garlic, chili powder and mustard with 12 ounces of brew and simmer for 15 min. Add tomato paste to beans and combine with all of that other stuff we just had you do. Simmer for 2 hours adding remaining 12 ounces of beer during the last 10 minutes. Roll up your sleeves, fill a big bowl with the stuff and maybe schlapp a sizable dollop-o-sour cream smack dab in the middle of it all.
Source: Great American Beer Cookbook, Candy Schermerhorn, Brewers Publications, Boulder, CO.
ALL ABOUT BEER - To publicize the opening of a nightclub in Hamburg, Germany, a public relations firm came up with a promotional idea right off the top of their heads. They invited all of the city’s barbers to a special party. Within a month the new club was booming. The talkative barbers, as expected, had told all their customers about the evening. And everyone was especially well-groomed after the event.
BEER: THE MAGAZINE - Billy Carter, the late brother of former U.S. President Jimmy Carter, had a beer named after him. In recognition of the "Billy Beer" honor, he said, "For me the beer thing was a natural, ‘cause I know a good beer better than anybody. Who knows? Maybe I’ll become the Colonel Sanders of beer." Following Billy’s death in 1988, an ad appeared in a New York newspaper, advertising six-packs of Billy Beer for the incredible sum of $9,000 each! Ever try the stuff? Nasty. Figures I tossed my beer can collection in ‘82.
MIDWEST BEER NOTES - The owner of a Fort Lauderdale laundromat took the drudgery out of doing the wash by selling beer and wine. He added another twist when the "suds" were flowing, a topless dancer. The Helpy-Selfy Laundromat didn’t have a cover charge but the cost of draft beer went up 35 cents a glass while the show was on. Local men were later found to have increased the number of times of doing their wash from once a month to twice a day.
What is the difference between 2 row malted barley and 6 Row malted barley? What would happen if there were a slight mix of the two types of the malt and would it affect the taste of the beer? Your answers to these questions would be much appreciated.
What’s up with the Anonymous Pal? I hope you’re not embarrassed by the stupidity of your question or anything. Har Har. Just pullin’ your chain my friend. What the hell is that supposed to mean anyway... "pulling your chain". Is it some kind of reference to indentured dogs on short leases or what? I don’t get it. I had a choker collar for about three hours once and every time they pulled my chain, I sat my ass down and wouldn’t move. Never saw it again.
Anyway, it’s actually a great question. Of course, any question that I think I might be able to answer qualifies in my book as a "great" question. Generally speaking, two row malted barley is considered amongst brewers to be a higher quality grain primarily as it provides better yields per quantity used than 6 row grains. Two row grains, as the name indicates only have two rows of grain on each stalk and the resultant is larger grains and thereby more malt/starch and less husk per kernel. Six row is about 10% cheaper and is used more by large breweries and inbred backward-ass hillbilly still owners with names like Billy-Fred and Timmy-Jo. Mixing two and six row shouldn’t alter the flavor profile enough to notice, though it may throw off your recipe quantities if it calls for one or the other. Hope that clears it up for ya Big A.
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