Jopen beer
The Jopenbier is the Porter -like beer that without the addition of yeast in spontaneous fermentation is brewed.
The Jopen beer was originally brewed in Gdansk . It had an extract content of 45% to 55% and was mainly used for cooking of soups and sauces used.
Manufacturing
The mashing and lautering work was the same as with ordinary beers. The addition of hops was 700 to 800 g / hl . However, the cooking time was very long, namely up to 10 hours. The subsequent cooling took place exclusively on the so-called cooling ship , a large and flat wooden or metal pan in the brewery, and therefore the Jopen beer could only be brewed in the cool months from September to around May. The fermentation took place in fermentation cellars, the floor and walls of which were covered with mold. The mold was not removed as it was supposed to allow the mixture to ferment spontaneously. The fermentation took place in several phases and could last up to nine weeks. Depending on the sales development of the brewery, the beer stayed in the vats for up to a year.
Before it was sold, it was filtered using canvas sacks and mostly filled into 13 liter barrels.
The fermentation process was incomprehensible for a long time before it was found out that the mold strains Penicillium and Mucor as well as various yeasts (such as wine yeast and cream yeast ) are responsible for the fermentation process . Beer also contains up to 2% lactic acid bacteria .
history
The name Jopenbier comes from "Jope", which is a ladle. The astronomer Johannes Hevelius was among the well-known brewers who sold Jopen beer to England and Holland .
Manufacturer
- Stralsund brewery : Störtebeker Jopen beer (is no longer brewed)
- PG4 in Gdansk : Jopen beer (Piwo jopejskie)
literature
- Andreas Urbanek: Danzig Jopen beer. In: Society for the History of Brewing eV [GGB] (Hrsg.): GGB-Jahrbuch 2017, p. 181
- Peter Lietz : A few remarks on the fermentation and maturation of Jopen beer and the microbial flora involved. In: GGB-Jahrbuch 2017, p. 189