It's not going to get more hoppy with time although carbonation will help bring some of that forward. You probably need to dry hop if you feel the hop character is underwhelming right now.
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SO my local brewmaster and instructor for beer/wine/spirits of the world at a local college argues that Blue Moon is a Hefeweizen not a Wit bier... any comments?
It doesn't taste like either to me but if I had to pick it would be a wit. Wits and Hefes do not appeal to the american masses the way Blue Moon does. My wife loves Blue Moon but would not like a Belgian Wit or a Hefe. I would consider it an 'Americanized' wit although they refer to it as Belgian White. It doesn't have a belgian yeast character which is key.
Malts: Pale, White Wheat, Oats
Hops: Blend of Imported and Domestic
Our Twist: Valencia Orange Peel , Coriander
Original Gravity: 13º Plato
A Hefe would not use oats and would not be spiced.
have an old authentic German immigrant in my basement crushing my grain
FYI La Folie is pasteurized and meant to be consumed rather fresh, so they might not age very well.I didn't realize that New Belgium had such a large and dedicated sour program. After reading about it in American Sour Beers, I really wanted to pick up some La Folie.
Also, I remembered I had a bottle of Lindemans Framboise in my basement, leftover from a mixed 12 pack someone sent me for my birthday a year or two ago.
I've been picking up an extra bomber of La Folie for several years now in hopes of doing a 10 year vertical tasting. I'm not a connoisseur of sours to any extent but I do like that one quite a bit.
Use a tub of water and frozen one liter ice bottles to keep fermentation temps below 70.I fermented a hoppy Belgian wit with 3522 at 72F ambient recently and that beer turned out FANTASTICALLY. I really really like that yeast.
I've had beers spike above 70 that turned out fine, but starting out at 70+ is not a good plan.
A big thumbs up to 3522, though. I typically ferment it at mid-60s and let it warm up after a week or so on bigger beers.
Hennepin by Ommegang
Saison Dupont by Brasserie Dupont sprl
Arthur by Hill Farmstead Brewery
Noble Rot by Dogfish Head Brewery
Saison du BUFF by Stone Brewing Co.
framboise du fermier Side Project Brewing
Nectarine Premiere de Garde Brewing
Started to doubt my own palate. Went back and tried Arthur by Hill Farmstead Brewery, and Noble Rot by Dogfish Head,Saison Dupont by Brasserie Dupont sprl, and Saison du BUFF by stone brewing Co. and they were exactly as I remembered. My wife and I both feel these beers have a chewy, bread like, impression on the finish before the crisp alcohol rounds off the beer. The personal favorite in the house is Saison Dupont by Brasserie for having a banana bread chewy sweetness with a chardonnay alcohol quality. Even smells of chewy high quality bread.