Boo to any "rules" as far as I'm concerned.Mate, those are competition guidelines, not actual, historically accurate beer rules! :-D
Boo to any "rules" as far as I'm concerned.Mate, those are competition guidelines, not actual, historically accurate beer rules! :-D
I do not have to support a craft brewery just because they AREN'T BMC. You still have to make good beer or beer that's pleasing to my palate. I shouldn't just throw money at you because you aren't someone else.
Hmm true. But I'm way way more likely to support a local brewery multiple times even if their beer isn't to the standard of the larger craft breweries. I guess I'm at a point now where I don't buy macro at all including any of the formerly craft breweries that are getting bought up. If I'm at a restaurant and my options are macro brands or no beer, then I'm not drinking.Another one - it's dying some lately but I still see it.
I do not have to support a craft brewery just because they AREN'T BMC. You still have to make good beer or beer that's pleasing to my palate. I shouldn't just throw money at you because you aren't someone else.
AG brewing is overrated stick to partial mash with extract
Boo to any "rules" as far as I'm concerned.
Never mind .. I know better than to get subscribed to this thread.
Yea I don't think anyone thinks it's difficult. Brewing is no more difficult than cooking. You (mostly) follow a recipe and the quality of your ingredients get you there. Better ingredients, better equipment etc will improve it, but I mean come on let's be honest most of the work is being done by the yeast. The hands on time in brewing is pretty small, we just like to think we're super important in the process. LolI learned AG from the beginning of my brewing and with the equipment it is just as easy as extract, takes more time, but not difficult. You also do have more control of the ingredients. To each his own. For me I don't mind the extra time required to mash, my brew day is a brew day, not a few brew hours. By the time I'm done I have usually consumed much beer and the day is spent regardless of time.
Yea I don't think anyone thinks it's difficult. Brewing is no more difficult than cooking. You (mostly) follow a recipe and the quality of your ingredients get you there. Better ingredients, better equipment etc will improve it, but I mean come on let's be honest most of the work is being done by the yeast. The hands on time in brewing is pretty small, we just like to think we're super important in the process. LolI learned AG from the beginning of my brewing and with the equipment it is just as easy as extract, takes more time, but not difficult. You also do have more control of the ingredients. To each his own. For me I don't mind the extra time required to mash, my brew day is a brew day, not a few brew hours. By the time I'm done I have usually consumed much beer and the day is spent regardless of time.
most of the work is being done by the yeast.
Yeah? I don't see the little effers helping with cleanup
Right! I say brew tasty beer, if it happens to fit into a style call it that, if not its an ale/lager, it Fxxxxng beer, drink up.
Also, does anyone avoid buying IPA's at bottle shops, and only drink them at breweries/bars? The beer is often guaranteed to be fresher and more flavorful, due to less degradation/oxidation of the hop compounds. Example: it's hard to find an exceptional IPA. Tried Golden Road Wolf Pup session IPA on draft the bar I worked at at. Tried it many months later in a 15pk of cans. They must've sat on the shelf for several months because the beer stated nothing like before. All the juicy fruity tropical notes were gone. Tasted like grass n malt. Just another IPA.
I just stick to buying other styles when I got to the bottle shop, unless I can see a very recent manufactured date on the bottleof the IPA. Hah, good luck.
Right! I say brew tasty beer, if it happens to fit into a style call it that, if not its an ale/lager, it Fxxxxng beer, drink up.
Style means nothing. I think Dogfish Head established that rule years ago. Like Bosh, I go out of my way to intentionally **** with styles to make something new and creative, something you can't get on the market. Why not?
Also, does anyone avoid buying IPA's at bottle shops, and only drink them at breweries/bars? The beer is often guaranteed to be fresher and more flavorful, due to less degradation/oxidation of the hop compounds. Example: it's hard to find an exceptional IPA. Tried Golden Road Wolf Pup session IPA on draft the bar I worked at at. Tried it many months later in a 15pk of cans. They must've sat on the shelf for several months because the beer stated nothing like before. All the juicy fruity tropical notes were gone. Tasted like grass n malt. Just another IPA.
I just stick to buying other styles when I got to the bottle shop, unless I can see a very recent manufactured date on the bottleof the IPA. Hah, good luck.
Visiting breweries is overrated. I went to New Glarus this past weekend and while it was lovely outside and it was great to have a beer in their beer garden, it was a complete waste of time. Their self guided tour was pointless and while I enjoyed the beer, $8 for a 12 ounce beer was a total rip off. It seems like a lot of other breweries in recent years have really gotten rid of or shrunk the tours or started charging for it. Instead of breweries inviting people to visit as part of its marketing and out reach, it's now all about making money off us. Besides brew pubs, I'm never going out of my way to visit breweries that aren't in people's homes from here on out.
As an engineering researcher who uses statistics, I cannot talk enough crap about Brulosophy. I can't even bring it up in public without ranting. Sigh, one day I will learn to control myself
I've had results that have directly contradicted some of their articles and I trust my tongue more than them but at least they've gotten people asking some of the right questions.
While I do like some hoppy beers I agree it's gotten a little absurd, and it's very hard to find a well balanced beer or a malty beer done rightI cannot stand hoppy beer. With all the hop madness these days it can be difficult to find a good beer that does not have 15 pounds of hops dumped in it.
While I do like some hoppy beers I agree it's gotten a little absurd, and it's very hard to find a well balanced beer or a malty beer done rightI cannot stand hoppy beer. With all the hop madness these days it can be difficult to find a good beer that does not have 15 pounds of hops dumped in it.
As an engineering researcher who uses statistics, I cannot talk enough crap about Brulosophy. I can't even bring it up in public without ranting. Sigh, one day I will learn to control myself
I know you're probably just a guy, but I can't help reading your post with the voice of the comic book guy from the Simpsons. It's really not meant as a slight, but its sort of fun to do.
As an engineering researcher who uses statistics, I cannot talk enough crap about Brulosophy. I can't even bring it up in public without ranting. Sigh, one day I will learn to control myself
You should check out the "Do "professional" brewers consider brulosophy to be a load of bs?" thread. It sounds like that would be right up your alley :rockin:
You should check out the "Do "professional" brewers consider brulosophy to be a load of bs?" thread. It sounds like that would be right up your alley :rockin:
[rant]
this turbid "NorthEast IPA" fad that's the latest stampede ... stupid.
I overheard a brewer recently that said, "my latest NEIPA came out clear, I was so disappointed!"
And another thing, there is NO such style as NEIPA, so you northerners need to get over yourselves. The only appropriate style is 21B where the appearance may be "slightly hazy", not turbid and/or muddy.
[/rant]
I don't know if I should be encouraged that much
It is amazing how zealous some engineer types can be about their stats. The thread has explored more about triangle tests than I believed possible. But it is a fun read as long as you take it as that
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