« on: November 12, 2009, 09:36:11 AM »
Wouldn't any beer that's been in the boil kettle be pasteurized? Or does pasteurization of beer entail pasteurizing it post-fermentation?
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Gardening about 1/2 acre every year
I'm a BBQ nut myself. Lately I've been doing more direct or indirect grilling, steaks and butterflied chickens and the like.
All above looks good. Just picked up a corned beef brisket flat which I will coat in a pepper rub and smoke...fake pastrami, but its still fantastic!
I never had the flaming stone, but I am interested and will grab one when I get a chance.
As for my personal tasting notes the austrian granit beer definately had a smoky, caramel flavor. Is it a novelty, maybe. I like brewing history, and I would guess alot of other brewers do as well. Traditional methods like decotion mashes are still practiced, archeologists scrape beer stone off of clay vessels, and cultivate yeast from prehistoric amber - so yeah I guess there is an audience for this sort of beer geekdom. The end result should be good beer, regardless of the method.
It's going to be interesting to make beer like it's 900AD. As soon as the project is done I'll write a how to article.
Look forward to the article. Chuck Skypeck at Ghost River Brewery in Memphis (they also make Bosco's beer) makes Boscos Famous Flaming Stone Beer. (2005 Great American Beer Festival Silver Medal Winner)
North America's “Original Steinbier.” Brewed using a traditional German technique, stones heated in our wood fired ovens are lowered into the beer during the brewing process, giving the beer its unique caramel character. Awarded “Three Stars” by Michael Jackson, the world’s leading beer writer. Great with salads and lightly flavored dishes.
O.G. 1048 I.B.U. 16
cool, that would save a lot of time. when you are mini mashing, what % of your gravity do you want to get from your malt, as much as possible?