GA Trade Sep-Oct Interactive - page 17

mashing process during the brewing
of beer) at 100 degrees (212 degrees
Fahrenheit) Centigrade for about 70
minutes which eliminates any traces
of chlorine. We are using regular tap
water in the brewing process. It is
definitely safe for German tourists to
drink the tapwater here inNewYork
since it meets our German standards
for the brewing standards.
GAT:
Can youmakeGerman beer
with Americanwater? Are there any
differences in the brewing process?
AH:
No problem at all. There are no
differences in the brewing process
when it comes to German or Ameri-
canwater. I had to deal with
low-qualitywater before in the past
when I worked for Paulaner inAsia.
GAT:
When it comes toGerman
beer, people immediately think
about the “purity law”. It is claimed
that this historic lawmerely had
taxation purposes, is completely
outdated, and prohibits major
brewing innovations.What is your
opinion on the purity law?
AH:
Honestly, I am glad that the
“purity law” still exists. With the
four ingredients (water, hops, malt
and yeast) it is possible to brew an
endless variety of different beers.
Here in our NewYork location, for
example, we are brewing “Indian
Pale Ale” or “Lemon-Weizen”, strictly
according to the purity law. The use
of different kinds of hops gives us a
great way of creating new recipes.
There are over 40 different kinds of
hops alone. The same goes for malt,
there is chocolatemalt, roastedmalt,
andmany others. You can do so
muchwith just these varieties of the
basic ingredients. You don’t need to
add pumpkin or strawberry tomake
a unique beer.
GAT:
Sincewater is such an
important ingredient, do you think
that water needs to be protected by
a purity law as well?
AH:
As far as I am aware, all craft
brewers in the U.S. are using awater
treatment plant in order to kill
bacteria and achieve the desired
degree of hardness. Bacteria such as
Escherichia coli (E.coli), does not
survive the brewing process anyway.
Beer in general is pretty resistant
against bacteria. The cooking
process, alcohol, and also hops all
have a sterilizing effect. There are
some bacteria that can survive the
brewing process like lactobacillus,
which turns the beer sour. The beer
taste sour and has a buttery smell to
it. The only thing you can do then is
to open up the tap and let it flow
down the drain. Luckily, this has
never happened tome.
n
S P O T L I G H T S
“Thewater here inNew York is really soft
and therefore excellent for brewing beer.”
Andreas Heidenreich,
Paulaner NewYork Brewmaster
The traditional copper kettleat thebrewerywasmade inGermany
GermanAmerican Trade Sep/Oct 2014
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