Whey beer

As whey beer is beer , the addition of designated whey is brewed. The whey is added to the wort or green beer , which means that the sugar content of the whey is also fermented. For a controlled fermentation process it is important that the whey is pasteurized beforehand.

history

Whey beers enjoyed a particular boom in the years after the world wars, when there was not enough malt for the traditional brewing process . In Flensburg , beer was only allowed to be brewed from whey for the population at times, and the same was true for the Holsten brewery .

Beers brewed with whey and / or other milk components had been around for a long time. In Great Britain, John Henry Johnson patented a milk beer in 1875 that was brewed with whey, lactose and hops . This resulted in the Mackeson Stout in 1907 , a milk stout with approx. 3% ABV, which is currently brewed and sold by ABInbev.

In the 1950s, Robert Barth in Switzerland developed the soft drink Rivella from a recipe for whey beer.

literature

• Axel Kiesbye: Herbal Beer & Co. Fascinating new generation beers. (Fruit beers, whey beers, herbal beers, raw fruit beers, honey beers) . Stolz-Verlag, Düren 2003, ISBN 3-89778-681-8 .

Web links

• Conrad Seidl : about the rediscovery of a beer that was born in times of need.
• Whey ram from Funen

Individual evidence

1. ^ Brewery history - Flensburg brewery. In: flens.de. Retrieved August 12, 2018 . 
2. ↑ Rolf Ziehm: When beer was brewed from whey - shz.de. In: shz.de. January 19, 2011, accessed August 12, 2018 . 
3. ↑ Michael Jackson's beer companion ... - Google Books . books.google.com, (Retrieved August 3, 2010).