Owly055
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- Joined
- Feb 28, 2014
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I find that there is very little I really like to drink......... I never ever drink soda, I don't care for the foo foo drinks they sell in the convenience stores, milk doesn't agree with me, I rarely drink fruit juices.....Most of these things I object to due to the cloying and offensive sweetness.
I drink water, coffee, and beer.........and home made kombucha.......that is about all except whiskey.
The real problem is traveling and daytime drinking. I'd rather be sipping a beer than almost anything else when I'm not drinking coffee. But I don't need or really want the alcohol, except in the evening when I want to relax. Alcohol makes me lethargic, and interferes with my mental processes which are critical to what I do.
Here's the challenge............ How can a beer be brewed that is refreshing, thirst quenching, and satisfying but extremely low to no alcohol? Obviously much of the flavor characteristic of a good beer comes from the fermentation process itself. That means that we need to remove alcohol in some way... perhaps by a freezing process. Remove the alcohol and I think most beers will seem flat and bland. What could be done with hops and carbonation..... and the malt profile to compensate for the missing alcohol? I really would love to have some 1/2-1% alcohol beer that I can sip on while going down the road instead of water or crappy convenience store coffee. Something I can grab out of the fridge and drink and be refreshed without that alcohol buzz. Kombucha is my current go to drink....... cheap to make and refreshing, but there's only so much of it you want to drink. I've experimented with various ways of cross breeding beer and kombucha. The acid profile of the booch has a great deal of effect on it's refreshing character.
What can be brought into beer to make extremely low alcohol beer satisfying???
Everybody seems obsessed with "high gravity". That's fine if you want to get drunk or seriously buzzed........ If you don't, if you just want satisfying refreshment.... it isn't. Any idiot can up the grain bill and brew a beer at extreme ABV.. that really doesn't take much skill.............. It takes someone with real skill to make a beer at just a couple points that is extremely satisfying. I've been watching the microbrew revolution steadily escalate the points in an "alcohol arms race"......It's as pointless as nuclear overkill!
......... Ideas anybody? I know this is completely "outside the box" thinking, in fact every time I've mentioned it, the silence has been deafening......Like farting in church!
H.W.
I drink water, coffee, and beer.........and home made kombucha.......that is about all except whiskey.
The real problem is traveling and daytime drinking. I'd rather be sipping a beer than almost anything else when I'm not drinking coffee. But I don't need or really want the alcohol, except in the evening when I want to relax. Alcohol makes me lethargic, and interferes with my mental processes which are critical to what I do.
Here's the challenge............ How can a beer be brewed that is refreshing, thirst quenching, and satisfying but extremely low to no alcohol? Obviously much of the flavor characteristic of a good beer comes from the fermentation process itself. That means that we need to remove alcohol in some way... perhaps by a freezing process. Remove the alcohol and I think most beers will seem flat and bland. What could be done with hops and carbonation..... and the malt profile to compensate for the missing alcohol? I really would love to have some 1/2-1% alcohol beer that I can sip on while going down the road instead of water or crappy convenience store coffee. Something I can grab out of the fridge and drink and be refreshed without that alcohol buzz. Kombucha is my current go to drink....... cheap to make and refreshing, but there's only so much of it you want to drink. I've experimented with various ways of cross breeding beer and kombucha. The acid profile of the booch has a great deal of effect on it's refreshing character.
What can be brought into beer to make extremely low alcohol beer satisfying???
Everybody seems obsessed with "high gravity". That's fine if you want to get drunk or seriously buzzed........ If you don't, if you just want satisfying refreshment.... it isn't. Any idiot can up the grain bill and brew a beer at extreme ABV.. that really doesn't take much skill.............. It takes someone with real skill to make a beer at just a couple points that is extremely satisfying. I've been watching the microbrew revolution steadily escalate the points in an "alcohol arms race"......It's as pointless as nuclear overkill!
......... Ideas anybody? I know this is completely "outside the box" thinking, in fact every time I've mentioned it, the silence has been deafening......Like farting in church!
H.W.