Unbunged beer
Advertisement for Klosterbrauerei München AG in Munich's Ratsch-Kathl , 1904
The term unpounded beer (also unpounded cellar beer ) is derived from the so-called bunghole of a beer barrel . This hole on the top of the barrel serves to equalize pressure in wooden barrels during the fermentation process. The fermentation creates carbonic acid in the barrel and thus an overpressure that would cause the barrel to burst.
Unbunged beer, mainly common in Franconia , ferments without a wooden spigot to close this hole and therefore has a lower carbonic acid content than other types of beer.
Individual evidence
- ↑ Brewing ABC ( Memento from May 16, 2007 in the Internet Archive )