Heh. I just finished roasting up some Sumatra Lintong, Colombia Huila-Opora micro region, and Yemen Mokha Ismaili. Now you're making me crave some PNG Kimel. I might have to order some with my next order.Inkling wrote:Freshly roasted & ground Papua New Guinea Kimel Estate with 20% Indonesian Sumatra Banda Aceh. Mmmm-mmm...
Redhook ESB is tasty iirc, at least a decent ESB. I'm guessing you're just not a fan of the Extra Special Bitter style, which emphasizes bittering hops a bit.FireGryphon wrote:Tried some Red Hook ESB yesterday. Damn, was it awful! Way too bitter for my taste.
mattsteg wrote:I'm guessing you're just not a fan of the Extra Special Bitter style, which emphasizes bittering hops a bit.
India Pale Ale. It was originally brewed in England and sent to colonial troops in England. Large amounts of hops were added to act as a preservative so it would survive the long trip in drinkable condition. Hops are what add bitterness to beer, so IPA is quite bitter.FireGryphon wrote:mattsteg wrote:I'm guessing you're just not a fan of the Extra Special Bitter style, which emphasizes bittering hops a bit.
Ah, so that's what ESB means. Thanks for the info.
While we're on the subject of abbreviations, what does IPA stand for?
What IPA isn't an ale? That just doesn't make sense to me.axeman wrote:I was googling India Pale Ale a while back, because I was wondering what the story was. Besides what Mattsteg mentioned, it seems some of the stuff being hawked as IPA isn't even ale at all. Any how, I would like to try some "genuine" IPA.
mattsteg wrote:What IPA isn't an ale? That just doesn't make sense to me.axeman wrote:I was googling India Pale Ale a while back, because I was wondering what the story was. Besides what Mattsteg mentioned, it seems some of the stuff being hawked as IPA isn't even ale at all. Any how, I would like to try some "genuine" IPA.
How genuine do you want? IPA sailed halfway around the world as is ages, or just a brew that's authentic to the style? It's not all that hard to find a relatively authentic example of the style if you've got a place with a halfway decent beer selection around.
Well, that's true for pretty much anything that's not either a very light style or malt-dominated.just brew it! wrote:Redhook's a reasonable American interpretation of the ESB style. Some people find the elevated levels of diacetyl objectionable though.
If you thought Redhook was too bitter, you'll definitely want to avoid IPAs and Imperial IPAs.
You can get a pretty good idea of the relative bitterness of different styles of beer by looking at the chart at the end of this document. The IBU column gives the amount of bitter hop compounds (in parts-per-million), as a range for each style of beer. From the chart, you can see that even the least bitter ESB is more bitter than the most bitter American Lager.
mattsteg wrote:Well, that's true for pretty much anything that's not either a very light style or malt-dominated.
FireGryphon wrote:The pub I frequent has a beer that they claim is only served at their pub: Dogfishhead 60 minute IPA. Is this claim valid?
FireGryphon wrote:The place has it on tap -- perhaps you can't get it elsewhere on tap?
Also, what's the deal with 60 and 90 minute IPAs? What's the minute rating for?
BuddhistFish wrote:The only IPA I didn't much care for is the Samuel Smith's one. The beer was good, don't get me wrong, but the hop profile just wasn't one I liked. It was kind of weak on the hop flavor and aroma too.
I'm currently in a dark beer mode. All I've been drinking lately, other my homebrewed honey-weizen, is porter and stouts. I recently picked up a pack of Flying Dog's Road Dog Porter. It's a Scottish style ale. Intensely malty with lots of coffee and chocolate notes. I'd consider it the light version of their Gonzo Imperial Porter, which is quite simply the best porter I've ever had.
Oddly, I also found I like the Sam Adam's Black Lager. I saw a six-pack of it the other day, and picked it up because I'd never heard of a black lager before. It's an impressive for a macro-brew. A dark, medium bodied, stout like beer. Very crisp and clean because of it's lager style, but stout like in flavour. Sam Adams surprised me with this one.
I'm still searching the Augusta area, in vain I might add, for a Gueze, anything from Rochefort, and a lambic other than the Lindemans Kriek, Peche, and Framboise. I can get Chimay and Orval without any work, but these other Belgians seem out of reach. Looks like I may have to order online.
Oh, tasted my mead today. I took a gravity sample to decide if it was time to secondary it. It's moved from 1.104 to 1.004. It tasted bad. Not infected bad, just bad. All alcohol, very hot, terribly terribly dry. I know it won't taste good until it ages, but I was still kind of shocked at how it tasted.
just brew it! wrote:How warm did you ferment?
If it is too dry, the recommended procedure for sweetening Mead is to dose it with potassium sorbate to inhibit further fermentation, then add more honey.
The book "The Compleat Meadmaker" by Ken Schramm is highly recommended if you're really serious about Mead...
just brew it! wrote:I've been quite impressed with Flying Dog lately as well. It seems to have become more available lately; they must be expanding distribution.
thegleek wrote:The company, Flying Dog, reminds me of the exact company you could/can have JBI. Your beer that I have tasted are of the same caliber. So keep your dream alive and start a company! Please!
On the mead-tip.. Is the choice of honey a strong factor in the outcome? Tupelo is rated #1 and never crystalizes. Then you have your local honeys that use all sorts of wildflowers. And then you have your basic honeys; orange clover, buckwheat, etc...
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