Dortmunder Export
Export (including export beer ) is in German speaking countries a bottom-fermented beer with an original gravity of 12% to 14 % and an alcohol content of most about 5 % by volume. It can be light or dark.
Properties
Compared to ales export is extended through the bottom-fermenting brewing way. This made it possible ( first over the city limits ) to export the beer. In contrast to those intended for the domestic market beers were intended for export stronger brewed to it then with the water available there to stretch at the destination to drinking strength. The transport costs could thus be kept low. The stronger taste associated with this stronger Einbrauen and also the increased alcohol content made these beers soon became popular on the domestic markets. In the 1970s many places began a decline in sales of export beers in favor of beer.
Just like other bottom-fermented lagers, thus Pils to export beers were able to prevail only when the invention of the refrigerator all year for the required bottom-fermented brewing temperature of 4 ° C to 9 ° C enabled.
Export is available in the traditional Dortmund, Munich and Vienna brow styles. In other countries the term " export " to other beers can be used, for example for strong beers or even for top-fermented ales.
Dortmunder Export
Dortmunder Export (also known as Dortmunder Helles or Dortmunder beer) was first brewed in 1843 by Henry Wenker and his father in the crown on the market. Henry Wenker had met the Bavarian brewing way with lager yeast during his training as a brewer in Munich and Vienna and put them first in Dortmund ( which until then brewed, fermented beers were more like today's Altbier ). Together with the advent of mass production and artificial cooling systems in the context of industrialization and, in turn, increased by this demand made this kind of brewing the basis for the emergence of large breweries and thus to Dortmund's emergence as Europe's biggest beer producer ( for example, by the Dortmunder Union Brewery ).
Export has long been the undisputed beer of the working class, especially on the coal and steel sites in the Ruhr. As in the 1970s, the industrial workers more frequently paid cures (often in the Sauerland ) participated and acquaintance with the common there, slender and hopfigeren Pils beers made and these associated quickly with holiday in nature, the export for them synonymous with the gray became increasingly daily work at industrial site. Recognized this trend and used mainly the Sauerland beer brewing and selling beer from now on you successful in Dortmund. The Dortmunder breweries then took also Pilsener on in their product ranges. To date, however, result in five of the nine Dortmunder beer brands exporting to their range. In addition, the Bochum brand Schlegel was revived in 2002, whose only beer is also a Dortmunder Export.
Typical Dortmunder Export is strongly colored golden yellow, has a strong, malty taste and a slight sweetness. It is noticeable but not quite as strong as a classic hoppy beer. The classic Dortmunder brewing water has a high content of sulfate ions, which may affect the taste. Dortmund or short there still is today a name for beers in the Netherlands, some of which are actually brewed by Dortmunder style, but sometimes also stronger and actually bear the name wrongly. Also brewing in the United States now some smaller breweries beers that bear the "Dortmund " in the name.
Munich export
The classic Munich export beer is brewed from the (compared to Pils and Export) significantly darker Munich malt, which comes in different color levels. The color is due to a higher Darrtemperatur, which also gives the malt a stronger, sometimes subtle roasted flavor. Unlike the hoppy beers in Munich Dortmund or Vienna export dominates the malt flavor, both by polynuclear often. Significantly by sweet Karamellmalznoten
The original Munich brewery manner ( dark malt, little hops) is historically conditioned by two circumstances: first, they brewed in Munich long before the invention of methods for the preparation of light barley malts. On the other hand, the Munich water is very hard, so that would have led to strong hop gifts to a scratchy, unpleasant taste. Later, it was also started in Munich to produce bright export beer. This corresponds to the bitterness in the dark about Munich, but is usually a little hop-aromatic. It is otherwise also very malzbetont.
Vienna export
This type is hardly used today (at least under its original name ). He has been, or is produced from the Vienna malt is still commercially available. The wort is 13 % to 14 %. Vienna export is stronger stained with his coppery than Dortmund or Munich bright, but brighter than the classic Munich Dunkel. It is hopped comparatively strong. Most likely it is comparable with the beer, the pour today most major breweries in Munich at the Oktoberfest as " meadow beer ". Even some of today offered as Märzen beers are exactly taken from the classical Wiener type.