Mumme

Overall Impression Malty, complex ale jet easy drinkable and never cloying or syrupy. Yeast provides very little contribution in terms of esters perception.

Aroma

Medium high, deep malty aroma: baked bread crusts, freshly baked bread. Medium low toffee or caramel aromas. Very low fruity esters (red apple, cherry). No hops. No liquorice or burnt aromas.

Appearance

Deep copper with reddish highlights. Big, tan, compact head. Excellent retention. Clear.

Flavor

Definitely malty, with bitterness to balance the sweet sensation. Never cloying. Balance shifted towards malt, with an average dry finish. Aftertaste very similar to the aroma: bread crust and baked bread (medium high intensity), toffee, caramel, molasses (medium low intensity). Chocolate (sweet, milk chocolate) barely perceptible. Very low fruity (red apple, cherry). No hops.

Mouthfeel

Medium body, medium carbonation, no astringency, very low creaminess.

Comments

This description refers to contemporary Mumme Bier, not to a philologically accurate recipe.

History

This description refers to contemporary Mumme Bier, not to a philologically accurate recipe. History: An ale produced in Braunschweig as early as the end of the 14th century. It had great success among the cities of the Hanseatic League (15th-16th century) thanks to the trade routes that reached the Netherlands, Great Britain and even as far as India. There were various versions: double Mumme, also called Schiff-Mumme, rich in sugar, thick and viscous, and Stadt-Mumme, less sweet, less alcoholic and less preservable. Starting from the 17th century trade and production decreased, so much so that in the 19th century Mumme became a concentrated, non-alcoholic malt extract, used mainly for medical purposes. At the end of the 19th century only two breweries produced Mumme Bier. In 1947, the only surviving company (H. Nettelbeck KG) was purchased by the Balislius family, who still produce Mumme Bier and Segelschiff Mumme today. Origins of the name remain unclear.

Characteristic Ingredients

There are no clear records of the exact recipe for both Schiff-Mumme and Stadt-Mumme. Certainly, Schiff-Mumme had high malt content, which gave Mumme its dark brown colour and thick viscosity. 17th century British show the use of barley malt, wheat malt, oats and beans. There are no clear records of the exact recipe for both Schiff-Mumme and Stadt-Mumme. Certainly, Schiff-Mumme had high malt content, which gave Mumme its dark brown colour and thick viscosity. 17th century British show the use of barley malt, wheat malt, oats and beans. Historical versions could contain juniper berries, marjoram, thyme, elderflowers, plums as adjuncts ((enter experimental category if any).

Style Comparison

It may resemble a cross between a Dunkel/Dunkles Bock and an Altbier/Sticke.

Vital Statistics

IBUs 35 – 50

SRM 11 – 17

OG         1.090 – 1.110

FG         1.035 – 1.018

ABV 7.3 – 12.2%

Commercial Examples

Brauerei H. Nettelbeck KG Mumme Bier

Contributor

Daniele Cogliati, Angelo Ruggiero

Additional Sources

Shut up About Barcklay Perkins (website), Historic German and Austrian Beers for the Homebrewer (book)