Author Topic: belgian table beer  (Read 866 times)

Online erockrph

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Re: belgian table beer
« Reply #15 on: August 01, 2014, 05:46:51 PM »
Ommegang Hennipin is made with the same yeast they use for all their other beers.  Is that not a saison?

I suppose it's all in your own interpretation and good beer is good beer nonetheless. 

A) Hennepin is a tasty beer

B) If I brewed Hennepin, I don't think I'd call it a saison. I'd probably call it a spiced Belgian Blonde. I guess it's not right or wrong either way; that's just how I think of it. Beer nomenclature is a silly thing.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline goschman

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Re: belgian table beer
« Reply #16 on: August 02, 2014, 12:32:49 AM »
Creativity defies definition
On Tap:                       
American Wheat / XPA#1:Jarrylo-Zythos / Altbier / Golsch / American Strong Ale
              
Fermenting: GoschaLagerBier (GLB)
Up Next: Walter Wit, Golsch?

Online erockrph

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Re: belgian table beer
« Reply #17 on: August 02, 2014, 08:18:42 AM »
Creativity defies definition

Agreed! I say we just nuke the whole BJCP category list and replace them with "tasty beer" and "swill".
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer