TLDR Beer Club
06-30-2011
, 02:10 PM
they're essentially the same beer but made with domestic ingredients - the Brooklyn version features Amarillo hops (and they're gorgeous in this beer) while the Schneider one has two different varieties of Hallertau.
06-30-2011
, 02:56 PM
Quote:
I always use whatever noble hop I have lying around and keep the IBUs ~10-15, but honestly it really doesn't matter much since the main purpose hops serve in a Hefe is just to balance the maltiness.
I've tried a few Hefes w/ late hop additions and, personally, I'm not a big fan. I like to let the yeast do all the work.
I've tried a few Hefes w/ late hop additions and, personally, I'm not a big fan. I like to let the yeast do all the work.
06-30-2011
, 03:43 PM
06-30-2011
, 05:57 PM
06-30-2011
, 08:49 PM
07-01-2011
, 08:36 AM
07-01-2011
, 11:20 AM
http://www.nytimes.com/2011/06/29/di...-the-pour.html
Good article in the NY Time about Kolsch as an overlooked style.
I brewed a Kolsch before summer and it turned out to be my best brew in 2 years of brewing, granted the first year was all extract and now I brew all grain but still. My wife and I flew through the 5 gallon batch entirely too quickly, will probably be a staple in my newly finished keezer.
Good article in the NY Time about Kolsch as an overlooked style.
I brewed a Kolsch before summer and it turned out to be my best brew in 2 years of brewing, granted the first year was all extract and now I brew all grain but still. My wife and I flew through the 5 gallon batch entirely too quickly, will probably be a staple in my newly finished keezer.
07-01-2011
, 12:57 PM
Quote:
http://www.nytimes.com/2011/06/29/di...-the-pour.html
Good article in the NY Time about Kolsch as an overlooked style.
I brewed a Kolsch before summer and it turned out to be my best brew in 2 years of brewing, granted the first year was all extract and now I brew all grain but still. My wife and I flew through the 5 gallon batch entirely too quickly, will probably be a staple in my newly finished keezer.
Good article in the NY Time about Kolsch as an overlooked style.
I brewed a Kolsch before summer and it turned out to be my best brew in 2 years of brewing, granted the first year was all extract and now I brew all grain but still. My wife and I flew through the 5 gallon batch entirely too quickly, will probably be a staple in my newly finished keezer.
I just finalized a recipe last night to be brewed this weekend that I'm hoping is very close to a traditional Kolsch. The major difference is I'm using American hops of noble lineage just because I prefer whole hops and it's hard to find fresh whole German hops.
07-01-2011
, 02:33 PM
07-01-2011
, 02:47 PM
07-01-2011
, 02:59 PM
Quote:
http://www.nytimes.com/2011/06/29/di...-the-pour.html
Good article in the NY Time about Kolsch as an overlooked style.
I brewed a Kolsch before summer and it turned out to be my best brew in 2 years of brewing, granted the first year was all extract and now I brew all grain but still. My wife and I flew through the 5 gallon batch entirely too quickly, will probably be a staple in my newly finished keezer.
Good article in the NY Time about Kolsch as an overlooked style.
I brewed a Kolsch before summer and it turned out to be my best brew in 2 years of brewing, granted the first year was all extract and now I brew all grain but still. My wife and I flew through the 5 gallon batch entirely too quickly, will probably be a staple in my newly finished keezer.
07-01-2011
, 03:00 PM
The beer camp pack is pretty legit. I <3 me some Weizenbock.
07-01-2011
, 08:19 PM
07-01-2011
, 09:00 PM
07-02-2011
, 12:08 PM
07-04-2011
, 08:25 AM