ping
Ahh,, can’t wait.
I don’t drink a lot of American beer anymore. Most of it doesn’t have much taste compared to foreign beers. I drink Sam Adams in the winter; Landshark or Corona in the summer. I love trying microbrews. Hopefully this new beer will have some taste.
Sounds interesting. I’ll have to ask a friend of mine who works there to see if I can get a preview.
Methanol?
ping
http://www.midwestsupplies.com/french-strisselspalt-pellet-hops.html
French Strisselspalt Pellet Hops
Considered a good aroma hop with medium intensity and pleasant hoppiness similar to Hersbrucker, often preferred over it. Used for Pilsners, Lagers and Wheat beers.
Hersbrucker Pellet Hops
A fine German hop, not quite a “noble” hop, but close. Mild to semi-strong, pleasant and hoppy. A good choice for bittering, flavor and/or aroma in all German ales or lagers.
I brewed a “Classic American Pilsner” style beer which is the name of a pre-prohibition recipe—resurrected by a home-brewer named Jeff Renner.
It seems that the barley varieties that grew in America in the 1800s were more of the British kind—6 row, which only work in making ale. The 2 row German and Czech seed, malted and used in lagers, just didn’t do well here. 6 row barley has the wrong chemistry to make good light colored pilsners or helles beers, so the German and Czech immigrants experimented with 6 row barley and found that if they added and adjunct—usually corn then—the chemistry would change just enough to produce a decent tasting approximation of the pilsner from the old country.
Of course everyone knows the post-prohibition beers are adjunct beers too(usually rice, but also corn) but they’ve been dumbed down in taste and hops, and other ways—so much so that those of us that appreciate high quality beer, generally just cannot even drink a Bud or a Miller (or a Coors, or a ...) as it’s like average office coffee compared to Starbucks.
The pre-prohibition recipes though didn’t use as much corn however, and used enough quality malt and hops making the beers hearty.... so that the beers really did approximate normal European all-malt beers.
I liked my pre-prohibition recipe—even though I could taste the corn (a little)...and it sure tasted a LOT better than a Budmillercoorspbr.....
Sounds like the names of the doctors I'd want to treat me for the alcohol poisoning.
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Hey, the PreProhibition (and in the rural areas, the during-Prohibition recipes) were so good (so I hear) that it's kinda surprising anyone could read the writing on the recipe card. Put a head on this for me. Thanks 1rudeboy. |
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Bring it on!! I sure don’t want to go back to Chicago just to buy it...
This thread (and the ‘story’) is worthless without the recipe.
English style ale for me...if i’m going to just sit and savor every drop. Nothing better than english style ale or irish style stout.
Sam adams summer ale is darn good too.
If i’m going to actually eat a meal with my beer then I want plain cheap american lite beer...plenty of rice and little flavor.
Awesome!
Some days I wish they’d bring back Prohibition. That would REALLY get my liquor & wine-making creative juices flowing!
It’s no fun being subversive when they LET you... :)
Lousy name for an interesting beer.
Suggesions:
Brew 19
Blatz’ Special
Old Famous Reliable
Haven't brewed in awhile, mostly due to working so far from where my little kit is set up. No supplies locally...until last night, when I learned that a local hardware store has decided to get into the biz. Mmmm...fresh hops...