Bamberger Bier

Bamberger Bier in the early 19th century sometimes had salt added to get it to clarify more quickly.

Braunschweiger Mumme (Brunswick Mumm)

This historic German beer style used to be a popular export product. Besides wheat and barley malt, other ingredients were used, such as juniper berries, marjoram, thyme, and plums. Other sources mention fir tree bark, fir tips, birch tips, burnet, elderflowers, and rose hips.

Farrnbacher Bier

This beer from Bavaria was reportedly brewed with sugar, juniper berries, and cream of tartar.

Kottbusser Bier

In this beer, the barley malt, wheat malt and oat malt was augmented with honey and sugar.

Mannheimer Braunbier

Brewed with juniper berries and ginger.

Merseburger Bier

Brewed with gentian roots and bitter oranges.

Schwedisches Bier (“Swedish beer”)

This beer was brewed in Germany, and besides the usual ingredients of barley malt, wheat malt and oat malt, brewers also used oregano and honey.

Spandauer Bier

This beer was brewed with sugar.

Weißes Stettiner Bier

Also brewed with sugar.

Weinartiges Weißbier (“wine-like white beer”)

This wheat beer was brewed from two different types of wheat malt, barley malt, oat malt. Besides that, brewers added sugar, cardamom, and lemons. Alternatively, brewers could substitute the lemons with cream of tartar.

Weizenbier (“wheat beer”)

A wheat beer recipe from the first half of the 19th century mentions ingredients such as syrup (it’s unclear which kind of syrup), juniper berries, ginger, and salt.

Baierisches Weizenbier (Bavarian wheat beer)

Wheat beer in Bavaria in the first half of the 19th century used to be brewed with either top- or bottom-fermenting yeast, unlike nowadays. When bottom-fermented yeast was used, Branntwein (brandy) was added. Also, the recipe gives a grist of 2/3 barley malt and 1/3 wheat malt. While only the addition of brandy is strictly against the Reinheitsgebot respectively its modern version, this recipe goes very much against modern norms that are considered to be “traditional”: nowadays, only top-fermenting yeast is allowed for beers containing any other malt than barley, and in order to be called a wheat beer, the grist must contain at least 50% wheat malt.

Source: “Vollständige Braukunde” by Johann Carl Leuchs, published in Nuremberg in 1831.