Yea these tend to be very expensive, an Erdinger Weissbier here is ridiculously expensive, so I only drink these imported/ bavarian Weisbeers on special occasions and then turn to the craft breweries for my regular diet.
I started with making a wild yeast apple cider and it turned out very nice with a lekke kick. Within 3 weeks I had 20 litres of homemade cider, using very strict sanitary practices.
Im trying to source grain and hops now (if it was not harvesting season now then I would have grown them myself for the extra satisfaction).
It really is much easier than you would think, the hardest part is sourcing the ingredients and equipment.
Then you cook your germinated grain seeds, add hops cook some more (no barley for this Weiss). then remove grain and hops from liquid add your sugary yeast mixture and you now let it ferment away for about three weeks. Then bottle, add some more sugar for carbonation. I probably oversimplified it a bit but that's the gist of it.
Im for sure going to try those two beers you suggested once we can buy alcohol again. Very keen to test your statement that it's about 7.7% without really tasting like a 7%. You get this danish faxe beer that's like 8% or something and its really difficult to get down
. I like the idea of takeaway beer though. I'd happily buy some cask ale beer.
