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Al G
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Registered: 12-19-2004
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| Quote: | Originally posted by Oso
Pearl has got to be one of the worst... Even soapy dishwater like Lucky Lager was better.
Ah Falstaff! The price was right. We used to call it "Falsificada".
I can drink Guinness stout at room temperature, also Nochebuena and most heavy dark porters, ales etc. but it helps if the "room" is like a castle in
Northern Europe in winter type room, say 60's.
I've also heard the "ideal" beer temp is 48. But, if you grew up in the South and were weaned on PBR, and it's 95 out with 100% humidity, you develop
a taste for brew on the edge of forming ice crystals...
Anybody remember generic beer in the white can with black letters that just said "BEER"? |
Oso...Falstaff was the #1 Texas brewed beer in Odessa when I started my "beer testing phase"
Pearl was a green beer. Remember Diver's "I can give you a great amber recipe that is ready to drink in 10-14 days !!"....Well I think Pearl was a 3-6
day beer BTW I think both were $.25 cents a bottle in the "B" saloons in the
50's...Coors and the like were $.35 cents. "BELCH" Sorry about that
Yes I remember White can "BEER"
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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Roberto
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| Quote: | Originally posted by Hook
Ever notice how colder climate people perfer warmer, stronger beers and hotter climate peoples prefer colder, lighter beers? I think there is more
going on besides pure taste. Mexico is generally a warm country.
I like stronger brews in the winter and lighter brews in the summer, too. Seem to drink more red wines in the winter and whites in the summer.
Vandy, give Negra Modelo and Noche Buena a try. Or even the Dos Equis Ambar or Pacifico.........it's no surprise that you dont like alot of Mexican
lagers; many are uninspiring. |
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Roberto
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| Quote: | Originally posted by Hook
Ever notice how colder climate people perfer warmer, stronger beers and hotter climate peoples prefer colder, lighter beers? I think there is more
going on besides pure taste. Mexico is generally a warm country.
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Uhhh, I don't think so, sir.
e.g. People from northern germany prefer "pils" style beers (for the most part).
e.g. Denmark, Norway, Sweden - lager beers (when they're not drinking the stronger stuff.
As far as Mexico goes, I think it has more to do with the brewmeisters they learned from.
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Roberto
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A large part of the reason why beer is filling is the artificial carbonation. Beer that has not been carbonated takes a lot longer to fill you up.
For example, the standard glass of beer you get in Germany is a maas - that's one liter of beer. Now, while it's true that folks from those parts have
developed unique skills in the beer-drinking arena, I can guarantee you than any beer drinker will polish one of these off without even feeling
remotely filled. The reason - fresh, naturally carbonated beer that is served at "cellar temperature". It's a whole different ball game.
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Al G
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| Quote: | Originally posted by Roberto
A large part of the reason why beer is filling is the artificial carbonation. Beer that has not been carbonated takes a lot longer to fill you up.
For example, the standard glass of beer you get in Germany is a maas - that's one liter of beer. Now, while it's true that folks from those parts have
developed unique skills in the beer-drinking arena, I can guarantee you than any beer drinker will polish one of these off without even feeling
remotely filled. The reason - fresh, naturally carbonated beer that is served at "cellar temperature". It's a whole different ball game.
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I would think I could agree....But why is it that two different beers...say Pacifico and corona that are most likely manufactured (artificial
carbonation) the same....You can believe me amigo, Pacifico is much more filling, so artificial carbonation cannot be the whole story...
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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jerry
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Co2 is Co2 no matter how it is made now the amount of Co2 could make a big differenc beer pumped up with a tank of Co2 can absorb max C02 but when
tapped will be all foam beer at different temps will aborb Co2 at different rates and when consumed it will expell it at different rates hence (belly
belches) and (beer farts)
jerry and judi
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Hook
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Maybe so, roberto.
But you wont catch me drinking oatmeal stouts or Guinness in the heat of Mexico.
regardless of what mexican brewers learned, what their customers will BUY will trump that.
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Roberto
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| Quote: | Originally posted by jerry
Co2 is Co2 no matter how it is made now the amount of Co2 could make a big differenc beer pumped up with a tank of Co2 can absorb max C02 but when
tapped will be all foam beer at different temps will aborb Co2 at different rates and when consumed it will expell it at different rates hence (belly
belches) and (beer farts) |
Well ... maybe. The problem is that with artificial carbonation, the liquid is supersaturated. Natural (as a result of fermentation) carbonation
results in a lower level. Not sure why this is done with bottles, but with kegs, it what brings the beer to the tap.
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Roberto
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Hook, my point is not about what YOU drink, but about where light/dark beers are developed and preferred, and that's where your model falls apart. I'm
more of a wine drinker nowadays anyway, and I drink red wine almost all the time. In Italy, the saying goes like this "wine is red". I enjoy white
wine with some kinds of food - chinese, sushi, but I digress.
People drink what they are used to - and in places like Bavaria, lager (stored, i.e. twice fermented) beer is not the norm, summer or not. In the same
way, you won't find a Dane drinking dunkel (dark) beer, so it's just a matter of custom, and you carry that custom where you go.
In America, compared to the old country, there IS no custom that's been around longer that a few weeks!
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vandy
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Thanks for all the responses. To answer some questions, I have tried Negro Modelo and the stuff I make tastes like a cross between Noche Buena (my
favorite Mexican Brew) and Newcastle, but stronger.
As far as wheat beer goes: no, I just bring down the malted barley, ground, in airtight barrels. Wheat or oats or corn would make my work more
difficult.
My simple recipe is to put 8 pounds of malted barley, half pound of black patent malt, and one pound of chocolate malt into the giant brewing bag with
an ounce or two of hops.
Drop it into 5 gallons of water in a 10-gallon pot.
SLOWLY heat it to boiling, or just under.
Allow to cool, and wring the brew-bag out, rinsing with purified water into the original brew-pot.
Siphon into a carboy, and add proven yeast (where you mix it with a little of what you just brewed until it's foaming) at a warm temp.
Allow to brew for three days, until the cap stops hissing (I use the plastic carboy cap with a knife-slit hole in it).
Add 1/2 cup cane sugar dissolved in warm water and slosh the carboy around, trying not to take too much yeast off the bottom.
Siphon into 1 or 2-liter plastic bottles, leaving very little headspace.
Cap tightly and leave in a large cooler to keep light out and to keep temps about even day and night.
Ready to drink in three days.
Ice down before opening to keep the things from spewing all over the place.
Enjoy!
Super easy way: Use a can of beer mix concentrate the same way (instead of malted barley and hops in the brew-bag). Add sugar to increase alcohol,
like for the recipe I gave above, I'll often add a kilo of sugar at the beginning for more potency.
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Al G
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| Quote: | Originally posted by vandy
Allow to brew for three days, until the cap stops hissing (I use the plastic carboy cap with a knife-slit hole in it).
Add 1/2 cup cane sugar dissolved in warm water and slosh the carboy around, trying not to take too much yeast off the bottom.
Siphon into 1 or 2-liter plastic bottles, leaving very little headspace.
Cap tightly and leave in a large cooler to keep light out and to keep temps about even day and night.
Ready to drink in three days.
Ice down before opening to keep the things from spewing all over the place.
Enjoy! |
Please don't misunderstand, I do appreciate the recipe, but this sound more like a college "I want to get drunk Beer"....I really would be interested
in a taste though.
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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Bajafun777
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Location: Rosarito & California
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Well, Oso surprised you did not say Hamms remember the beer ad that went with this beer. I like OP beer the best and cold or cool "Other Peoples"
beer always tastes better because it usually means a party . Later----------------bajafun777
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vandy
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Al, people are shocked when they taste the brew. It looks too easy, but with the quality ingredients of just malted barley, hops, water and yeast, it
is a true dark beer.
It looks and tastes wonderful, especially if you wait a while longer than 3 days after bottling, which is rather difficult...
Now the college "let's get drunk" recipe is a can of beer concentrate, 5 gallons water and 5 pounds sugar: very strong and cidery-tasting.
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