beersk
Well-Known Member
- Joined
- Mar 22, 2013
- Messages
- 1,858
- Reaction score
- 1,034
Hey, all.
In the last several years I've made a push for using a lot more domestic ingredients for my beers. I used to exclusively get German and British malts for everything I brew. I brew primarily German lagers and British ales. I have found that Briess Pale Ale malt is a pretty decent replacement for Maris Otter, though I struggle to find a domestic pilsner malt that compares to the richness I get from Weyermann or Best Malz. Some experimentation could be done with mixing in a little vienna or munich to add richness. But I just love the idea of using more locally grown ingredients which, in theory would mean they're fresher.
I used to also use German and British hops. Anymore I use US Goldings for British style and Liberty for German styles and I like the beers I make with them a lot.
I feel that, much like coffee, that process is key to taking you from making good beer to making great beer. As an early adopter of the low O2 brewing method, I feel it makes a difference. Though I am not dogmatic like some are about it. I actually did a side-by-side with a helles back in 2017 and it did indeed make a perceptible difference. The low O2 beer was much smoother without the malt bitterness. That's what several people I had try it told me. But that doesn't necessarily mean it's right for all styles.
Anyway, that aside, I wanted to get a feel from others about using only local grains and hops to feel more connected to the beer and support local/domestic companies as well as being more sustainable. What do you all think?
In the last several years I've made a push for using a lot more domestic ingredients for my beers. I used to exclusively get German and British malts for everything I brew. I brew primarily German lagers and British ales. I have found that Briess Pale Ale malt is a pretty decent replacement for Maris Otter, though I struggle to find a domestic pilsner malt that compares to the richness I get from Weyermann or Best Malz. Some experimentation could be done with mixing in a little vienna or munich to add richness. But I just love the idea of using more locally grown ingredients which, in theory would mean they're fresher.
I used to also use German and British hops. Anymore I use US Goldings for British style and Liberty for German styles and I like the beers I make with them a lot.
I feel that, much like coffee, that process is key to taking you from making good beer to making great beer. As an early adopter of the low O2 brewing method, I feel it makes a difference. Though I am not dogmatic like some are about it. I actually did a side-by-side with a helles back in 2017 and it did indeed make a perceptible difference. The low O2 beer was much smoother without the malt bitterness. That's what several people I had try it told me. But that doesn't necessarily mean it's right for all styles.
Anyway, that aside, I wanted to get a feel from others about using only local grains and hops to feel more connected to the beer and support local/domestic companies as well as being more sustainable. What do you all think?