I think the missing point is from where I sit, let's all avoid: 'nacho' cheese lab creating artificial beers. The K-Cup beer, or simply syrup beer blended in a tap with carbonated water.
I prefer - the less is more - attitude, and approach to my beers. Some styles call for it. So just like beef wellington it is a special occasion for me.
If Orange Powdered Cheese Ale is your thing, this topic or driving passion for pure fermentation, RO (unless you're lucky enough to live on an aquifer) and salts, and maybe even natural carbing if the style calls for it.
This may be the inverse approach to LoDo brewing because it complicates the complicated process of brewing beer. Likewise Simplifying the already complex scientific processes that is water chemistry, malt, yeast, and yeasts phases. Lets be honest for most brewers, honing in on all grain brews from water chemistry, pH, recirculating mash, DF mash temps, and decoction are enough to overwhelm the 'veteran' brewers. Some LHBS don't wrap there heads are the ideas, let alone the average home brewer. It is something I am looking to do. I for one have never enjoyed normal lagers with exception of helles, bock,and dunkels. My experiences with LoDo have caused almost 8 weeks before my wheat beers are enjoyable, vs 18 days grain to glass with bottle conditioning. That alone causes me to change my approaches with the trifecta LoDo approach to only my preferred lager beers. I will be honest I don't like any of the helles I have made, and am still tinkering on my lager process for the better Helles.
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