Topics

1

Homebrew Competitions / What BJCP category do you enter an Oud Bruin with Raspberries?

« on: March 19, 2013, 12:46:42 PM »

The 2008 v. of the guidelines states this in 17C, "Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the classic-style fruit beer category" and then conflicts itself with this under Category 20 "Note that fruit-based lambics should be entered in the Fruit Lambic category (17F), while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E)" So which is it, Category 16E or 20? It's all kind of confusing if you're wanting to enter a cherry or raspberry flavored Oud Bruin e.g. Liefmans Frambozen. 

2

Yeast and Fermentation / Wyeast 2001-Urquell Lager

« on: February 16, 2010, 11:00:50 AM »

I've never used the classic H strain from Plzenský prazdroj (Urquell) and was wondering from those that have whether its much of a diacetyl producer? Thoughts & opinions on doing a D-rest or not? I really don't want to "warm it up" ...if I don't have 2. TIA 

3

All Things Food / Hair of the Dog Beer Cookies

« on: November 24, 2009, 09:15:49 AM »

I'm moving this one over from the B&V because people ask for it all the time and the recipe is no longer on the brewery's website. Here's Alan's original recipe for beer cookies from the 20th Great American Beer Festival (GABF).

*Warning: These cookies are only for the true fanatical hop lovers! Try em.

Hair of the Dog Beer Cookies

2 cups flour
2/3 cup light DME
2 tsp baking powder
2 tsp sea salt
3 tsp finely chopped whole hops

8 ozs unsalted butter
1 1/3 cups sugar
3 eggs

2 ozs British crystal malt (crushed)

Directions:
 
Whip butter in a mixer @ high speed until light in color, add sugar & cream together. Add eggs one at a time, making sure that they are well incorporated. Mix dry ingredients together and fold into butter/egg mixture. Pipe cookies onto parchment paper using a pastry bag with a medium straight tip. Sprinkle crushed crystal malt over cookies before baking. Bake @ 350F degrees for @ 15 minutes. Yield 50 cookies.

Recipe courtesy of Alan Sprints, Hair of the Dog Brewing Co., 4509 SE 76 Ave., Portland, OR 97202 503.232.6585