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BEER Ver. 2.0
ME ^ | 11/12/12 | Rebelbase

Posted on 11/12/2012 6:21:20 PM PST by Rebelbase

***Vanity***

For Beer folks especially.

Legitimate Question: What the heck is up with Hops overkill in micro brews these days? What happened to a good old lagers that tasted like a fresh loaf of honey wheat bread?


TOPICS: Chit/Chat
KEYWORDS: beer; vanity
Ver. 2.0, Vanity protocol is so difficult these days.
1 posted on 11/12/2012 6:21:26 PM PST by Rebelbase
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To: Rebelbase

New business in Yakima,everybody jumping on the bandwagon.


2 posted on 11/12/2012 6:25:37 PM PST by mdittmar
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To: Rebelbase

I don’t know; but I’m with you, I’d rather have a flavorful beer than just bitter, kinda like chile that way “just hot” is inferior to spicy w/ flavor.


3 posted on 11/12/2012 6:28:30 PM PST by OneWingedShark (Q: Why am I here? A: To do Justly, to love mercy, and to walk humbly with my God.)
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To: Rebelbase

Drink British Beers, they don’t over hop.


4 posted on 11/12/2012 6:32:51 PM PST by bmwcyle (Women reelected Obama)
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To: OneWingedShark

My kids bring me these hoppy beers they claim are fantastic. I take one sip and yack like a cat coughing up a fur ball.


5 posted on 11/12/2012 6:35:25 PM PST by Rebelbase (The most transparent administration ever is clear as mud.)
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To: Rebelbase

Can’t stand them. Haven’t been to a microbrewery in eons because of it.


6 posted on 11/12/2012 6:38:24 PM PST by ShadowDancer ("Don't expect to build up the weak by pulling down the strong.")
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To: Rebelbase

Dogfish Head in Delaware makes a 90 Minute IPA that is very hoppy, but the malt provides a good balance. It doesn’t overwhelm the palate the way some other aggressively hopped beers do.


7 posted on 11/12/2012 6:40:42 PM PST by needmorePaine
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To: ShadowDancer

A couple of months ago the kids and I were at a brewery in Asheville that had 4 offerings.

I asked the bar keep to let me sample each one before I decided. I gagged on all of them then told him I was choosing the one that was the least horrible so I could at least have something to drink while I was there.

The kids of course were oohing and ah-ing over theirs.


8 posted on 11/12/2012 6:50:29 PM PST by Rebelbase (The most transparent administration ever is clear as mud.)
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To: Rebelbase

I used to do a bit of home-brewing, I had a good success with altering a few recipes: using finishing hops for the flavoring, and flavoring hops for the finishing.


9 posted on 11/12/2012 6:56:00 PM PST by OneWingedShark (Q: Why am I here? A: To do Justly, to love mercy, and to walk humbly with my God.)
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To: Rebelbase

I won’t even go to one that doesn’t serve standard Guinness or domestic beer also. And remember, this is the same generation that thinks soy cheese is the nectar of the gods.


10 posted on 11/12/2012 6:56:49 PM PST by ShadowDancer ("Don't expect to build up the weak by pulling down the strong.")
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To: Rebelbase

Get the beer fans together with this and we may have solved the energy crisis:

http://www.freerepublic.com/focus/f-news/2958820/posts


11 posted on 11/12/2012 7:00:07 PM PST by PLMerite (Shut the Beyotch Down! Burn, baby, burn!)
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To: Rebelbase

Highly hopped beers, those over 45 -50 IBU are an acquired taste for sure.

I love a nice hoppy IPA and Imperial IPAs, I have certainly brewed enough of them.

To me, it’s a seasonal issue. When it is 105 degrees, like you, I enjoy a crisp low hopped lager. On the other hand, on a cold winter night, I do love a hoppy, malty beer.

Variety is the spice of life AND beer.

Cheers,

knewshound


12 posted on 11/12/2012 7:00:26 PM PST by knews_hound (Reading without commenting since 2001.)
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To: Red_Devil 232

Ping


13 posted on 11/12/2012 7:00:33 PM PST by Manic_Episode (Some days...it's just not worth chewing through the leather straps....)
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To: OneWingedShark

I like to take a Mexican Beer, like Sol, or even a Lone Star, and but a Jalapeno or Habenero pepper in it. It adds so much to the flavor. Just cut the pepper north pole to south pole, stuff both halves down the neck, and avoid putting the mouth of the bottle to your lips.


14 posted on 11/12/2012 7:03:29 PM PST by PUGACHEV
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To: Rebelbase
You vill drink ze hops UND YOU VILL ENJOY ZEM!!

OK, I'm a bit of a hop monster myself but the thing can be overdone. The really good ale is a balance of hops, perfectly toasted barley, hops, pure, untreated water, hops, a decent yeast that provides a breakdown of complex carbohydrates into a still-complex wort, hops, decent secondary fermentation under controlled conditions, hops, and hops. There should be hops as well.

There are a few misinformed souls who might disagree with my opinion in the matter - the Germans, for example. What the heck do the Germans know about beer? For them, though, there's the Alt style - many of the Oktoberfest beers are in this style. Not so much hops there, in the sense that spam, eggs, sausage and spam doesn't have so much spam in it. The Bock style - Dopplebock, especially, Helle Bock, not so much - is usually maltier although the alcohol will place you on your buttocks on the beer tent floor wondering how you got there.

I just finished a marvelous Imperial IPA, high gravity, lots of hops but not overly bitter because it's well-balanced. Alameda's Yellow Wolf. These days it helps to have a little fortification before reading FR threads, especially since last Tuesday. I can say, though, that I have never posted under the affluence of incaholic beverages. Officer.

15 posted on 11/12/2012 7:06:42 PM PST by Billthedrill
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To: PUGACHEV

Is that a jalapeno from a jar or raw?


16 posted on 11/12/2012 7:06:55 PM PST by Rebelbase (The most transparent administration ever is clear as mud.)
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To: Rebelbase
WAIT! WAIT!! We're SAVED!!!

HERE

Unlimited energy. Hotcha!

17 posted on 11/12/2012 7:12:11 PM PST by Billthedrill
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To: Rebelbase

Agreed, most micro-brews are undrinkable to me.


18 posted on 11/12/2012 8:10:41 PM PST by Behind the Blue Wall
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To: Rebelbase

Anybody have a recipe for domestic San Miguel (Philippines style, not Manila), pre-pasteurization? That was the absolutely best beer in the world!

I already have the directions for disposal of used San Migoo but thanks anyway.


19 posted on 11/12/2012 8:33:06 PM PST by Rembrandt (Part of the 51% who pay Federal taxes)
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To: knews_hound

Bitter IPAs are great, but my gripe is that so many beers are overloaded with Cascade and the like. One dimensional grapefruit brew...blegh! Strangely, I am a Fuggle fan even though it is an ancestor of Cascade.


20 posted on 11/12/2012 8:46:24 PM PST by Trod Upon (Obama: Making the Carter malaise look good. Misery Index in 3...2...1)
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To: Rebelbase

I was saying exactly this to Mrs L this evening. Anyone can load hops into beer. While I like hops as much as anyone else I’m getting more than a bit tired of being slapped in the face with them.

Give me a nice smoky finish without all those hops and I’m a happy man.


21 posted on 11/12/2012 8:50:03 PM PST by Lurker (Violence is rarely the answer. But when it is it is the only answer.)
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To: Rembrandt

San Miguel Five Star.


22 posted on 11/13/2012 2:41:40 AM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

Ping to the Homebrewers List


23 posted on 11/13/2012 2:44:52 AM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

Ping to the Homebrewers List


24 posted on 11/13/2012 2:45:16 AM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232; All

Somebody had recommended something for clarifying beer before you bottle it recently.

Was it pectin? Something like that. Gelatin?

I don’t recall. The apples are in! Getting ready for a cider run... would like it to be PERFECT!

(Totally dry, still with a cider presence, crystal clear, ABV 6-8%)


25 posted on 11/13/2012 3:43:40 AM PST by djf (Political Science: Conservatives = govern-ment. Liberals = givin-me-it.)
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To: djf

There are a few ways to clarify. The first thing I would suggest is a hard cold crash.

After fermentation is complete, cool the brew down hard. Under 50 degrees if possible and let it sit a few days. Most of the solids will drop out of solution. That will get you 90% there.

If you are still not happy with the clarity, mix up a cup of gelatin. I use 1 tsp per 1 cups of boiled water. Let it cool a little and either layer it onto the surface of the brew or as my buddy does, just pour it in. The gravity of the gelatin is much higher than the brew and it will drag nearly all the solids with it to the bottom. Toss the first pint or two during transfer, you don’t want to drink those.

Alternatively, you can use some stuff called Isenglas. It does much the same thing as the gelatin does but is more expensive and since it is made from the shells of shrimp (seriously) it can trigger an allergic reaction in those who have allergies to shellfish.

I use gelatin.

Let me know if these ideas work for you.

Cheers,

knewshound


26 posted on 11/13/2012 7:08:56 AM PST by knews_hound (Reading without commenting since 2001.)
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To: djf

There are a few ways to clarify. The first thing I would suggest is a hard cold crash.

After fermentation is complete, cool the brew down hard. Under 50 degrees if possible and let it sit a few days. Most of the solids will drop out of solution. That will get you 90% there.

If you are still not happy with the clarity, mix up a cup of gelatin. I use 1 tsp per 1 cups of boiled water. Let it cool a little and either layer it onto the surface of the brew or as my buddy does, just pour it in. The gravity of the gelatin is much higher than the brew and it will drag nearly all the solids with it to the bottom. Toss the first pint or two during transfer, you don’t want to drink those.

Alternatively, you can use some stuff called Isenglas. It does much the same thing as the gelatin does but is more expensive and since it is made from the shells of shrimp (seriously) it can trigger an allergic reaction in those who have allergies to shellfish.

I use gelatin.

Let me know if these ideas work for you.

Cheers,

knewshound


27 posted on 11/13/2012 7:08:59 AM PST by knews_hound (Reading without commenting since 2001.)
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To: djf

I use Irish Moss in the last 15 min of my wort boil. Dunno how you make cider, so I don’t know if it would work.

On the topic of the article, yes, I think most craft brews are overhopped. People forget that a great beer is a balance of hoppiness and maltiness.

My beers tend to have a lot of body with a moderate amount of hoppiness. And I use a variety of hops, so you don’t get overwhelmed by one hop characteristic.


28 posted on 11/13/2012 7:32:22 AM PST by B Knotts (Just another Tenther)
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To: Rebelbase

I enjoy the hops overkill, as you call it. I don’t like sweet beers. If I want something sweet, I’ll drink a coke.


29 posted on 11/13/2012 9:16:54 AM PST by caver (Obama: Home of the Whopper)
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To: djf

There are a number of products available to clarify your beers or ciders. Knews_hound mentioned two. I have used Isinglass in my secondary and it seems to do fine. Others are used in the boil phase of brewing up a beer(Irish Moss and whirlfloc tablets are two I have used) and would not help in a cider. I have also used gelatin finings in my beers and in my ciders. I think using a yeast that is highly flocculant & has relatively full attenuation properties is a big help in producing clear brews and ciders. One dry yeast I have used in my ciders is Nottingham ale yeast. Cold crashing and the all important ingredient TIME are great clarifying agents.


30 posted on 11/13/2012 12:14:11 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Rebelbase

Pale Ales and IPAs have become very popular, they tend to be hoppy. But there’s still lagers, just gotta know what you’re looking for.


31 posted on 11/13/2012 12:19:06 PM PST by discostu (Not a part of anyone's well oiled machine.)
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To: Rebelbase

LONG LIVE HOPS! IPAs rule!

hehehehehe.... sorry, RB, but for me, this is the golden age of beer.


32 posted on 11/13/2012 1:08:41 PM PST by Lee'sGhost (Johnny Rico picked the wrong girl!)
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To: Rebelbase

Have you been to the Aviator Brewery in Fuquay Varina? They serve beer on site...ALL of their beers. They have a stout variation that is aged in whiskey barrels. Nice and smooth.

I give them kudos for not reusing their mash...too many micro brewery’s do.


33 posted on 11/13/2012 1:15:07 PM PST by Lee'sGhost (Johnny Rico picked the wrong girl!)
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To: Lee'sGhost

“the golden age of beer.”

I’m happy for you!


34 posted on 11/13/2012 2:46:38 PM PST by Rebelbase (The most transparent administration ever is clear as mud.)
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