I've got another text describing how to make Berliner Weisse. Long and detailed. And a good bit older.
The translation is almost complete. But almost isn't much use for posting purposes. I could tell you soime of the best bits, I suppose, and spoil it for you. There's no mention of bacteria. But plenty of scope - given the equipment they used - for it to get into the beer unintentionally. The mashing - that's weird too. Some bizarre decoction, where they boil part of the wort with the hops then tip it back into the mash tun.
I won't tell you any more now. I'd have nothing to write tomorrow. Märzen-Weisse. I've found more about that, too. In another book. So much to translate, so little time. Be patient.
Toohey’s, Technology, and Two Austral Ales - A Twain of Australs Looking for references on Toohey’s Standard Brewery of Sydney, founded 1869, I found this interesting article from 1910, but it is one ...
12 hours ago