Diskussion:Steinbier
(erster Beitrag)
[Quelltext bearbeiten]Hallo Verfasser, welche Steine werden dazu verwendet ?? Mail bitte an: dr.klaus.nink@t-online.de Mit freundlichen Grüssen, Nink
(13:52, 28. Jul. 2005 80.141.84.84)
- Hallo! Vermutlich "Grauwacke" wie in diesem Artikel beschrieben??
- Der Stein sollte die Thermischen Bedingugen aushalten und nicht chemisch mit dem Sud reagieren!
- Grüsse, fischli@gmx.com
- (12:45, 5. Nov. 2005 84.178.44.21)
Defekter Weblink
[Quelltext bearbeiten]| Der folgende Weblink wurde von einem Bot („GiftBot“) als nicht erreichbar erkannt. |
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- http://www.urbankeller.com/steinbier/geschmack
- Vielleicht ist eine archivierte Version geeignet: archive.org
– GiftBot (Diskussion) 07:12, 21. Dez. 2015 (CET)
Corrections
[Quelltext bearbeiten](I apologize for writing in English, but while I can read German, I have a hard time writing it.)
The first sentence of this article is false: "Steinbier ist eine Bierspezialität, bei der während des Brauvorganges die Würze durch Zugabe erhitzter Steine gekocht wird." There is overwhelming documentation that stone beer was brewed by using the stones in the mash: http://www.garshol.priv.no/blog/361.html
Also, all this talk about using particular kinds of stones seems to be pure fantasy. In the actual descriptions of the tradition no importance seems to be attached to the type of stones, and the stones very frequently shatter.
The first sentence under "Geschichte" is also pure fantasy. Stone beer was just barely existing in Scandinavia at the start of the 20th century, and it was not in commercial production. At the very most 1-2 farmhouse brewers made it at home. The dominant beer was of course lager. It was also not dominant in Carinthia, where it was dying out, with production ending in 1917. I'm astonished that anyone would believe this nonsense.
"Herstellung": contradicts the first sentence of the article, and repeats the false story about using stones in the wort. Also again the false claims about stone types.
"Verbreitung": These are all modern recreations very far removed from real stone beer. True stone beer is still alive in commercial production in Hollola in Finland (Hollolan Hirvi), and in farmhouse brewing in the east end of Vologda oblast in Russia. It's also sometimes made in north Lithuania, for larger festivities. It would be good to point out that stone brewing was a Europe-wide tradition originally.
It would be good if someone who can write good German could clean up this article. In general the problem is that the cited sources are not reliable. When writing about stone beer it is important to only rely on sources referring directly (and exclusively) to the primary sources. Most of what has been written about stone beer is, unfortunately, liberally laced with fiction.
--LarsMarius (Diskussion) 08:39, 2. Sep. 2020 (CEST)
- Hi Benutzer:LarsMarius, I put in some effort in updating the article. In particular, I removed contradicting statements and statements that were not backed up by their sources, added an explanation of the differences of historic and modern Steinbier, as well as brief descriptions of the respective brewing processes. I hope I have addressed all your concerns. --ak (Diskussion) 22:36, 25. Jan. 2022 (CET)