« on: July 03, 2012, 11:44:31 PM »
For all you beer geek tasters out there , what's a good infrared thermometer for checking the temp of the beer for serving?
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Don't laugh, the last report I saw said that Boston Beer Co's top selling product was Twisted Tea.It must be the marketing. "Hard iced tea malt beverage" sounds so much better than the concept of mixing iced tea and Coors Light.
I've never been wild about the phrase "craft beer". (Though that didn't stop me from using it about seven hundred times in a 27-page business plan.)Here in Italy, craft beer is called "birra artiginale"
It just seems to me that all beer is "crafted". Why not just drop the pretense and call it "good beer"? "Artisanal beer" has a nice ring to it too.
But to answer the question, hell yes.
I've heard "cidery" too. I mentioned the "umami" because I just finished Gordon Strong's book where he mention he senses more savory than cidery. I've never actually noticed a flavor myself. I would say the only "difference" I notice in kit vs. my DME extract with specialty grains is a complexity and freshness compared to the kit beers.Just curious about the extract "twang" that kit and extract beers get dissed for.
Is the flavor mainly in LME and the prehopped kits, or does DME tend to give that flavor too?
And I'm still trying to understand what that "twang" is supposed to taste like. I've heard "umami" "savory" or "meaty" but I'm either not that trained on the taste, or I have just never had a noticeably "meaty" beer . Is there a way to doctor a beer to understand that flavor?
That's probably from leaving it on the yeast for too long and other reasons, and why I prefer to transfer sooner than later. What I've seen with old extract is a "cidery" twang not a savory one.