Knuppbier
Knuppbier , also Kölnisches Knupp or jokingly called Kuletschbier ( liquorice beer ) because of its color , was a bottom-fermented, stronger brown full beer brewed in Cologne and the surrounding area until the beginning of the 20th century , which was especially served in the summer months. It is now being produced again in individual home breweries .
Knupp in the history of beer in Cologne
Since the Cologne Council wanted to prevent the nudges that often ensued after the excessive consumption of this beer , the brewing of this strong beer was forbidden within Cologne. Here, only top-fermented beer should be brewed and served, usually in the form of the unfiltered yeast-cloudy "Wies". The name Kölsch only became popular around 1918 at the turn of the century. Brewers and restaurants directly behind the city limits took advantage of this ban. The bottom-fermented brewing required extensive cooling during the brewing process. That is why it only appeared after the middle of the 19th century ( first cooling machine in 1873). Before the introduction of machine cooling, it was preferred before the summer months. In addition, a herbal seasoning mixture , known as Grut or Knupp, was added to the beer before the hop seasoning prevailed. Around 1770, “Gutes Knupp” cost about four times as much as the usual “common” beer.
In Neuss, house breweries still brewed Knupp beer at Whitsun after the Second World War . This tradition has been taken up again in recent times and the only house brewery in Neuss offers a dark top-fermented strong beer with an alcohol content of 6% under the name Nüsser Knupp.
Individual evidence
- ^ Adam Wrede : Neuer kölnischer Sprachschatz / 2, K - R. Köln: Greven, 1984, p. 66
- ↑ Knupp in the dictionary of the Kölsch Academy
- ↑ Carsten Greiwe: Knupp Beer Pentecost , Neuss-Grevenbroich newspaper dated November 11, 2005
- ↑ Knupp in the Neuss brewery "Im Dom"