GA Trade Sep-Oct Interactive - page 16

GAT:
How important is thewater
quality for the brewing process?
Andreas Heidenreich (AH):
The
quality of water is indeed important
for the brewing process. Beer consists
of over 80 percent of water. Most
important is the degree of water
hardness, soft water is perfect for
brewing beer. For example,
“Münchener Dunkel” is a dark beer
fromMunich, Bavaria, brewedwith
hard alpinewater which is full of
minerals. Back in the days, before it
was possible to softenwater, the hard
water turned the beer dark. In Pilsen,
in the Czech Republic, thewater is
considered soft and therefore Pilsner
beer is traditionally light in color.
GAT:
Have you noticed any
differences in quality or tastewhen
it comes to Paulaner brewed in
NYC or Munich?
AH:
Matter of fact is that the water
here inNewYork is really soft and
therefore excellent water for brewing
beer. Before we opened up the
Paulaner micro-brewery inNew
York, we had sent samples of the
water to our laboratory inMunich.
When the lab inGermany received
the results, theywere astounded by
the high quality and the level of
softness. Manywonderedwhy there
are so few breweries inNewYork
City. In recent years, however, the
scarcity of NYC breweries has been
lessening. Over the past five years,
the amount of breweries has grown
to about 15.
GAT:
One thing I noticed amongst
German tourists is that almost all of
them dislike the taste of NYC tap
water.What do you think causes
this and how does it taste to you?
AH:
This is most likely due to the
small amount of chlorine in the
water in the U.S. which is added to
kill off bacteria. For the brewing
process, however, this is no problem
at all. Chlorine vaporizes at around
25 to 30 degrees Centigrade (77 to 86
degrees Fahrenheit). We’re cooking
the wort (liquid extracted from the
S P O T L I G H T S
TurningWater intoBeer
Interviewwith Paulaner New York
Brewmaster Andreas Heidenreich
BrewmasterHeidenreichbehind thebar at thePaulanerbrewery
16
GermanAmerican Trade Sep/Oct 2014
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