[weazletoe]

Am I allowed to post this here? Hope so......not a shameless plug, just want you guys to see what a cool place it really is. It really is a great place. Just a little bummed at the brewer.

http://portneufvalleybrewing.com/

[barliman]

I went to that brewpub over the summer.  I had a sampler assortment of all of their beers and agree that the IPA was decent (I really liked the midnight satin and the belligerent ass nut brown).  I agree with others to not be upset with her.  It's no big deal that she doesn't want to share.

J

[HydraulicSammich]

Barliman, would you share the results of your spruce beer when consumed?  I have been thinking of gathering some Engleman tips in late spring for a brew.

[weazletoe]

I went to that brewpub over the summer. 

 Where ya from? Next time you're in town we'll hit the place up together, and burn it to the ground! Hopefully by then, I'll have Pocatello's finest swill on tap in the mancave too. We can have of few of them, after we drain hers.

[jaybeerman]

You jest, but I bet that's the basis for her (and 80% of brewpubs') IPA.  People can tweak and innovate, but most of brewing relies on what others have done for many years.  The process is at least as important.

Yeah, I jest.  Do you think there are more homebrewers that -
1. understand the basic science behind brewing yet lack creative ability or
2. more homebrewers that are "creative" yet lack the process skills they would need to make a great beer

I'm always curious of how other people have approached homebrewing.  Weaze, I’m jealous; the place does look like a decent place to hang out.  Cheers, j

[yugamrap]

Well it could be that she doesn't like the weaze.

Or she's loony....

I've met The Weaze, and he's good dude.  He just hasn't been to Leon's enough lately.  ;-)


    

[weazletoe]

Gonna be in Ohio from the 29th of march till the 13th of april. Maybe we can meet somewhere.

[punatic]

Maybe she doesn't like bacon breath.   

bouef...

I've met chefs who are the same way; some have recipes preprinted to hand out, others wouldn't share a recipe if you tore their fingernails off.

No big ting bruddah...

[oscarvan]

Am I the only one that would NOT expect someone that's trying to make a living brewing beer to give me their recipe, and if they DO I think that's above and beyond?

[kgs]

Ok (am I the only woman on this thread?) here's my approach.

Say ok, you understand. No pressure. No furrowed brow. Use your best Sensitive Man face.

Come back and have the beer a couple more times. Talk about how you like it. Don't get smarmy.  Say something technical, like how you think it might be the early additions of the X hops that really make this beer, and does she have any suggestions for brewing something like it?

Pro tip: do not hint that you think you can improve on her recipe or brewing technique.

If she doesn't give you the recipe, move on. You've already stated to us (and perhaps to her, if she reads boards) that you don't think it's superlative; in a world with great recipes, you believe you can find better. Likewise, she may be holding out with whom she shares her recipes.

Good luck!

[jmichaelk]

I don't think it's rude for a brewer to be reserved with their recipe, and I totally understand the "bortherhood" of sharing.

I asked Larry Bell (Bell's Brewery) some input on making a Homebrew clone of his Two Hearted, and he was extremely reserved and gaurded with pretty much any advice.  I didn't get offended, if I had a "winner" of a recipe, I could see myself being a little reserved as well.  That hasn't happened yet, so I don't know.

[denny]

I can tell you that based on the dozens of versions of "my" Rye IPA recipe that people have given me a recipe only has a bit to do with what the finished beer will be like.

[tschmidlin]

I'm not faulting anyone for keeping their recipe a secret, but there are polite ways and there are rude ways of saying no.

Although I agree with Denny completely, a recipe is only part of it.

[weithman5]

I am not a big IPA fan anyway

[punatic]

I'm not faulting anyone for keeping their recipe a secret, but there are polite ways and there are rude ways of saying no.

Although I agree with Denny completely, a recipe is only part of it.

For me recipes are just sugestions (kind of like the traffic signs in NYC).
They give you the idea of where you want to go, but you control the palate of colors (flavors) and decide how you want to express yourself in your creation.  Once you understand what your ingredients do, measurements are more by taste than metrics.