Table 1.
Top-fermented beer types including some ‘white beer/wheat beer types’ with different raw material compositions around 1600 AD (Meussdoerffer and Zarnkow 2018).
| Origin | Designation | Barley:wheat:oats) [%] | Hops | Malt | Comments |
|---|---|---|---|---|---|
| Hamburg | White beer | 60:40 | + | Kilned malt | Lübeck, Hannover, and Netherlands |
| Goslar | Gose | 0:100 (?)*19:76:5* | −/(±) | Air-dried malt | Quedlinburg, Halberstadt, Aschersleben, and so on |
| Hannover | Broyhan | 33:66*50:50* | (+) | Air-dried malt/oven dried | Halberstadt, Quedlinburg Wolfenbüttel, Hildesheim, Braunschweig, and so on |
| Holland | Kuyt, koyt (Cervisia Batavica) |
19:30:51 | + | Klned malt, unmalted grain | Münster, Dortmund, and Cologne |
| Münster | Koit | 85:15:(10) | ++ | Kilned malts | |
| England | Ale | 100:0:0 | −/(±) | Kilned malt, unmalted grain | Unmalted grain: Harrison, in his preface to Hollinshed’s Chronicles 1587 |
|
Poland, Bohemia, Bavaria |
Weißbier | 0:100* 30:70* |
−/(±) | Kilned malt | Bavaria |
*Different recipes/ratios depending on source/location.