Beer thread
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Seriously think about a 'house beer' that you like to drink. Then repeat the brew on that - it is the way to refine your system, make sure you have repeatability and incrementally improve. If your process isn't repeatable, you will brew the same recipe twice and get two outcomes - and hten you don't know what to do to improve.
Obvoiusly doesn't have to be every beer you brew, but if you want to get better, you have to have a process that you understand
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@MN5 said in Beer thread:
@nzzp said in Beer thread:
Sad. sad news
Jeepers……really sad.
That Hop Zombie was an amazing drop.
I think Armageddon was their best beer. Just superb.
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@Bovidae Coping with getting 'big' is one of the biggest challenges for a craft business of any type though.
Personally while I can see the attraction I think craft breweries should avoid the supermarket trade. Screws their margins and cash flow completely.
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@Tim dont think that is restricted to craft beers, it is across the range of products they sell, which is largely down to 2 main suppliers in NZ, whereas at least alcohol there are other retailers as well, but people will go where it is cheaper, which is invariably the supermarket (although this post skirting close to stuff in the political now)
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Very sad news, one of the OGs.
I was first introduced to Epic in a visit in the late 2000's and what an eye opener that was.
Coming from Aus where the beer scene was all Tooheys New, VB and other absolute dross. The only decent beers at this time were Coopers & Little Creatures with a odd local find.
Epic haven't always been easy to find here in Aus but sometimes in good/specialty bottle shops. When you did it was to be savored even though they were often months old.
A very sad moment in craft beer. On of the few times I would hope that a big brewer comes in a purchases them. What are the thoughts on this happening over in NZ?
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Ironically the last week or so I have been drinking their Jump Joose at my local.
Last night I said I would have it while I still could. Then it ran out halfway through the pour, which meant a freebie.
Be interesting to read the liquidators report and see if it can be salvaged, but at this early stage I'd say it's unlikely Lion or DB pick it up
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In happier beer related news I can report we’ve put this down as the latest brew…
We’re brewing 20 as opposed to 23 litres to take the ABV to 6.5%…….opened the lid to chuck the dry hops in and it sounded like a kettle boiling ! Loads of action in there.
Bottling tonight, drinking some of the previous beers then watching the Rugby after.
Brewing is AWESOME !!!!!!!
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@RoninWC said in Beer thread:
Over the long weekend just passed here in Sydney, it was my birthday and had brewed up a storm in May all aimed at the weekend previous when I was in Melbourne for the Fei Ile Islay Whisky Show and this long weekend.
Got 3 beers on tap, including 2 NEIPAs that I literally just finished in late May fermenting one immediately after the other and the other is a clone of the famous Russian River Pliny the Elder West Coast IPA.
Saturday was messy so didn't get to do a side by side tasting so yesterday, decided that a breakfast beer or two was definitely the go so at around 0930 I poured one each of the NEIPAs to taste side by side.
On the left is the "no-boil" Aurora House DDH NEIPA at 8.25% and on the right the Aurora DDH Double NEIPA at 9%.
No-boil is a new technique in all grain brewing where you do not boil your wort instead, after completing the mash and mash out, you raise the temperature of the wort to 80°C and hold for 30 minutes. At the same time you do your hop whirlpool. It worked a treat as I saved a good hour or so in the brew day not having to wait for the wort to get to the boil, boil for 30-60 minutes (30 is common for Hazys and NEIPAs) and then drop the temperature down to 70-80°C for a whirlpool.
One interesting thing is that I used the exact same grain bill for each of these but the no-boil ended up lower ABV due to not concentrating the wort prior to fermentation.
I then stuffed things up by using different yeast as one of the yeast packages I was planning to use was clearly expired (why liquid yeasts are so temperamental) and different hops so couldn't really say this was a side by side comparison of the two techniques.
Also had the three Hard Seltzers ready for the weekends as well.
From left to right:
Left to right...
Rugby red grapefruit at 9%
Strawberry punch at 14%
And the Tropical Torpedo at 17%
I love everything about this post except for the precariousness of that first photo!
No, don't perch good booze on a balustrade! -
Is Sapporo beer as good as it used to be? I loved it 30 years ago in Japan but haven't found anything as tasty since (including in Japan, but mostly I only drank it overseas). Must go back and this time to Hokkaido. I dare say there are some fine local drops even if not Sapporo.
6 Popular Hokkaido Drinks You Must Try - Beers, Whisky, Wine, Shochu — My Eastern Hokkaido
Here are 6 popular alcoholic drinks locally made in Hokkaido - 1. Sapporo Beer, 2. Nikka Whisky, 3. Okhotsk Beer (Japan's first craft beer), 4. Abashiri Beer, 5. Kiyosato Potato Shochu!
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@nostrildamus said in Beer thread:
Is Sapporo beer as good as it used to be? I loved it 30 years ago in Japan but haven't found anything as tasty since (including in Japan, but mostly I only drank it overseas). Must go back and this time to Hokkaido. I dare say there are some fine local drops even if not Sapporo.
Here are 6 popular alcoholic drinks locally made in Hokkaido - 1. Sapporo Beer, 2. Nikka Whisky, 3. Okhotsk Beer (Japan's first craft beer), 4. Abashiri Beer, 5. Kiyosato Potato Shochu!
Pretty similar to Asahi isn’t it ?
Just a good solid lager, nothing spectacular but definitely does the job.
Apparently it’s the perfect beer to pair with “any meal or any occasion”
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I used to prefer Sapporo to Asahi, but no, no more. Asahi is ok-ish.
There is however a special beer from Asahi I tried in Australia from a guy who is fanatical about Japanese beer (I think he runs a Japanese restaurant in Bunbury) but it was so good I can no longer remember its name. -
We live in a world of black IPAs and White Stouts so perhaps I shouldn’t be surprised……..
But surely at THIRTY ONE percent this ceased to be a beer long ago……
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@Machpants said in Beer thread:
Yeah nah, once beer is into double figures (even 8 or more) the flavour def goes well beyond what I like in a beer
I had one of those urbanaught ones, 14 or 16% and only came in a small can. That was strong as fuck.
I do really like a good stout close to double figures though. Anything under 5% is a bit of a waste of time though I reckon.
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@Machpants said in Beer thread:
Yeah nah, once beer is into double figures (even 8 or more) the flavour def goes well beyond what I like in a beer
ehhh, Russian Imperial Stouts at 12% or so are sensational
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@nzzp said in Beer thread:
Ehhh, Russian Imperial Stouts at 12% or so are sensational
I hope you are talking about Russian beer not large fussy Russian women. Can't say I've tried them. Just hope they're better than Russian homemade vodka.
