It's Official, I'm a Badass
- Thread starter Gameface
- Start date
Your Kristalweizen has been my least favorite, & I mean that as a compliment of course.
Some blueberry hefes are pretty damn tasty.
UGLI baby
Well-Known Member
Yeah those arent bad. Kind of tastes like someone brewed a hefe and put in some blueberry flavoring after the fact. Rather just have the hefe.
My hate of fruity beers has nothing to do with being manly either. It just tastes terrible.
I ended up with some left over Sam Adams Cherry Wheat from a BBQ earlier this Summer. Hard to even choke down.
Obviously.
The only beer I like fruity is hefe & Belgium white (Blue Moon)--must be the wheat. Even though Belgiums have orange peel included, the nice thing about both is you can add a slice after brewing so it's not ruined for anyone who doesn't want it.
I'm more into darker beer though. What I would give for Nate or anyone returning from Colorado to bring me a Tommyknockers Nut Brown.
Former Member
Banned
Yeah, that beer is pretty rough. I used to be huge into Hefeweizen, however, I am switching over to just standard Pils. It's a lighter beer. It's also easier to do in Germany where the Pils is great.
I outed my first name in the Urban Dictionary yourself thread.
To answer your question a little better...
English Pale Ale is like the grandfather of IPA. The IPA style began when the Brits started shipping beer to their troops occupying India. They found that the long journey often caused the beer to spoil before it was consumed. So, what they did was take finished Pale Ale (what is now called ESB in the U.S.) and put a bunch of hops in the barrel just before it shipped out. Today this technique of adding dry hops to finished (or mostly finished) beer is called dry-hopping. Hops are a natural preservative. Hops are also necessary to balance the sweetness of beer. Hops added to beer in this fashion add little bitterness but provide a great floral/citrusy aroma and flavor. IPA is probably the hottest thing going in the homebrewing and microbrew world right now. American IPA is a pretty open style that allows a lot of interpretation. There are rye based IPAs, Black IPAs, wheat based IPAs, but the classic is your standard pale ale with more hops, especially hops added to the late part of the boil where they add less bitterness and more flavor/aroma.
I've been working on a good IPA but I just can't seem to get the bitterness where it should be, and not where it is supposed to be based on my recipe. I'm guessing I have a water chemistry issue that is shadowing the hop character in my IPAs. To solve it I'll probably have to brew with RO water that is built-up with the water chemistry that works for that style.
Sorry I missed the last one. I'll be down for this, though. Let me know some dates so I can have beer ready.
Oh, we'll that's pretty much like responding in my book.
I have zero experience working in a commercial brewery. I've worked in restaurants, but as a prep-cook, dishwasher, waiter. Anyway, I day-dream about opening an English themed pub with traditional English style beers and playing heavily on my family name and local (LDS) culture. St. George wouldn't be my first choice for a location.
St. George is actually a great place. 100,000+ people and ZERO pubs. (name one other city with those dems)
I am very good friends with the politics here and own the buildings that are prime .. only reason I even think about it. (my name is pretty darn good too .. Manning)
How much do you think a local would need to sell its beer for? UTC has been begging for a half decent bar for 15+ years.
I'd look at what The Bohemian charges for its beers. Basically, it's not going to be any cheaper than any other craft beer. From what I hear on the homebrewing forum, no matter how good you think your beer is, running a brewpub is a tough go. That's probably because most of the people who try don't know anything about running any kind of business and know even less about running a restaurant. A brewpub has to be a place people want to go and have food they want to eat. Once you get that taken care of you might actually entice someone to order one of your beers.
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He actually drank what I consider the worst beer I ever brewed. I can't really blame him. It was an 11% brown porter that fermented hot (in the 80s) and blew the lid off the fermentor. There were fusel alcohols https://en.wikipedia.org/wiki/Fusel_alcohol in it and way too much ethel alcohol in the first place.
In case anyone is wondering... I'm posting in this thread because I bottles a bunch of beer today. The ones that didn't come out right (I'm bottling from kegs using a counter-pressure bottle filler (CPBF) https://brewwiki.com/index.php/Counter_Pressure_Filler) I was calling "drinkers." I don't really have the hang of my CPBF apparently and there ended up being a lot of "drinkers." The good news is that I have some beer to enter into competitions and to donate to the STG Nite Out.
Gyp Rosetti
Banned
I think I'm gonna start a beer bottle collection. How many would be impressive? I kept my first, a Grolsch, on Saturday.