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I guess boiling the water beforehand would do a lot to get those high numbers Westvleteren has down significantly. Then I can see salts and acid doing the rest. Good point.
Quote from: Derek on June 09, 2015, 01:04:09 pmI guess boiling the water beforehand would do a lot to get those high numbers Westvleteren has down significantly. Then I can see salts and acid doing the rest. Good point.That's why you don't want to use a water profile from a particular location. You have no idea what they do to treat the water.
I guess I meant that if you take the monk's word at face value, ...
Maybe I'm missing something, but isn't dark candy syrup just basically table sugar plus some water, heated to a certain temperature to caramelize to the desired color?
I'd love to try one. I'm trying to get the boys in on maybe a mixed 12 pack. Very expensive though.
I believe sometimes it's Beet sugar but ultimately your assessment is accurate.
Quote from: Derek on June 10, 2015, 08:17:53 amI'd love to try one. I'm trying to get the boys in on maybe a mixed 12 pack. Very expensive though. I'm glad I tried it - it's an excellent beer. The only thing for me was that I expected it to be noticeably better than Rochefort 10 and St Bernardus 12, and it just isn't IMO. Definitely worth trying though if you can get over the price.
Quote from: Derek on June 10, 2015, 08:17:53 amI believe sometimes it's Beet sugar but ultimately your assessment is accurate. Beet sugar, cane sugar, whatever. Once it's refined it's all just sucrose.
Man, just had a Rochefort 10 last night. Up until then it had been a few years for me. Why have I waited so long? Even at one year in the bottle, that beer is off the hook delicious!
Even at one year in the bottle, that beer is off the hook delicious!