That's pretty damned impressive! You've taken DIY homebrew kit to a whole new level.
Really, really nice.
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I agree as well. Michelob has all along been a very good American lager for the price, and it got even better when they went back to 'all malt' 7 or 8 years ago. To bad it's not more widely available on draft; in my Dad's day, it was actually a draft only product and I remember him talking about he and his co-workers from Lockheed going to the Newark NJ AB brewery for lunch, with came with glasses of really fresh Michelob.I've always said how easy it would be to make a mass 'merican lager with a little bit of flavor that would appeal across the market.
Alignment is probably a better word.I agree...it's a much more positive descriptor, too. There are undoubtedly scores of small brewers that will fall by the wayside and not be missed at all (except perhaps by the investors unfortunate enough to have sunk money into what was hyped to them as "a sure thing". LOL).
As Paul Gatza has stated to his BA members: The biggest challenge facing the craft industry is poor quality beers.
There are a lot of crap craft beers out there. Finding that diamond in the rough is great, but you sure have to down a lot of coal dust to get there.
As you will notice with many of the European beers that we hold dear, they only make a few beer styles or maybe one, but they focus on honing and refining that limited slate to high quality. We need more of that focus here in the craft beer industry too.
Good point. I would say that 4/5 new breweries opening in my region are below average quality in my opinion.
I haven't seen this one on the East Coast yet...I hope it makes an appearance. Most of the reviews I've heard about it have expressed surprise at just how good it actually is. If the quality is that good, there really should be no surprise about that...the real surprises will be
1) if AB-InBev actually puts some muscle behind it, and
2) if uber snobs actually can be objective enough about it to judge it fairly.
What I think is more likely to happen is that AB-I will drop it, like they did Budweiser American Ale (which was a perfectly respectable ale, especially the draft version).
Watching where the beer industry goes in the next 5-10 years will be interesting indeed.
The sleeping giants (and their corporate tastebuds) are beginning to awaken. And I still maintain that when the bigs start turning out more beers of true distinction, it will up everyone's game.
The BMC manufacturers can do a Lot to turn around their slipping numbers but local craft will still continue to grow. It's like guerrilla warfare. Local breweries are able to do a lot more a lot faster than the macros. People enjoy going to the breweries' tasting rooms and the small breweries are doing a lot to use that experience to market their beers. Don't get me wrong, I think there will be a bursting point here soon, but I do not think BMC will do much to recover the lost market share. They will be lucky if they can stabilize the decline. Remember, most kids under 30 years old have never tasted a Budweiser and that's not likely to suddenly change.
Having used the same cooler for over 17 years and 480 batches, it,s scratched, stained, and everything but broken. Still makes great beer.I agree...I used mine for 25 years before I finally had to replace it. It looked like hell, but made great brew.
Yes, do not rack to secondary at that time. It really can only cause problems racking that earlyNot so sure about that...I routinely rack to a secondary carboy after five days or so (and if using my 'house' yeast, even less when making standard or 'session' strength beers) and I then let things finish out for a long as it naturally takes. That method still gives me better results than any of the the other procedures I've tried. It sometimes takes a little longer (especially for the stronger brews) but I'm in no hurry if the end product turns out better.
Rule #1: The beer in the keg will always achieve the perfect balance of flavor, carbonation, and clarity about 2 or 3 pints before it blows. RDWHAHB and build up an inventory.
...I know some homebrewers are very paranoid about keeping sourdough starter and brewing beer in the same house. Many people have warned me not to do it!...
About how long after I've put the beer in the fermentor can I wait to pitch my yeast?Sooner is definitely better, but a few times (due to either bad planning or an impulsive need to brew) I've waited as long as 18 hours, with no ill effects whatsoever. Good sanitation is always key...but especially so in instances like this.
Forgot to make a starter last night, but still need to get the brew done today.
IMO, it's tough to find lower ABV IPA's that fit what I'm looking for.Yes. I'm an All Day IPA hater because I think the high hops with absolutely no malt flavor is just awful. For me the name is ironic because despite wanting to like it I just didn't want a second.
So I'm here. I missed the Braun beer as they tapped the doppelbock on Wednesday, but I am stuck with tiny little half liter glasses as they won't serve the 8% doppelbock in full liters! I know I read in here somewhere that in Munich, the half litres are only for women and children. I guess they did not hear that here