Found Reinheitsgebot

[Solstice]

To all who helped, lent advise and general assistance... Thank you!

I have found several different copies of Reinheitsgebot in original German text. I have not found any copies to purchase, but the ones I found will print beautifully.

Thank you to my fellow enthusiasts!

I believe that I have found a home @ RealBeer.com

Cheers!
Mike

"What would you say to a beer Mr. Peterson?" "Going Down." - Woody & Norm

[toneyc]

So, um, where'd you find it?

:) Toney.

[Solstice]

I typed in Reinheitsgebot into the image search on Google. JPGs and GIFs came up. Plus other stuff. That's where I found it. It just so happens that it was the same one that Richard English suggested. Thanks RE!

Cheers!
Mike

[Doug Schultz]

Google is the schiznit of zim zam.

....we now return you to your regularly scheduled pint of Scrumpy.

[toneyc]

By some great coincidence, I just learned what scrumpy is while looking at cider recipes on Cats Meow 3 earlier today. It has raw meat in it? Ew. I thought the object here was to keep the proteins *out* of the drinkable.

:eek:
Toney.

[Doug Schultz]

Scrumpy Jack Cider was launched in Ireland in 1991. It is made by Symonds, Cider makers since 1727, only from real cider apples with no concentrate, artificial colourings, flavourings or sweeteners added - Nothing added but apples!

http://www.beamish.ie/bc/brand_scrumpy.htm

[Doug Schultz]

It doesn't really say what kind of meat to use........

Source: Neal Raisman (Neal.Raisman@uc.edu) Issue #933, 7/25/92

This is a recipe for a strong British cider called scrumpy. It is really strong. One glass and the world begins to glow. A second glass, makes it all go.

It is wonderful served cold when mature. I have let it sit for a year and it is quite fine.

Ingredients:
12 pounds, mixed apples (make sure they're clean with no blemishes)
1/2 pound, raisins
1/2 pound, raw meat
1 gallon, water at 70 degrees
champagne yeast (tradition calls for bakers yeast)

Chop all ingredients. Then grind the apples and raisins. A food processor is helpful. Toss the ingredients into the water and stir. Add the yeast and seal the brew bucket with an airlock. Each day, stir the ingredients by swirling the ingredients in the closed bucket. After the first fermentation slows, about 8-10 days, move to a secondary fermenter. If you like a dry cider, add a second dose of yeast to the secondary fermenter. Seal with an airlock. Let sit until it the fermentation slows to a very slow, almost imperceptable bubble. Move to a carboy to get out more of the particulates. Let it sit for about a week and bottle.
The scrumpy will need to mature for about four months before you will want to even try it since it will give off a strong unpleasant smell and almost vinegary taste. The longer it is allowed to mature, the better, smoother and drier it will get.