HOMEBREW Digest #561 Fri 04 January 1991

[Prev HBD] [Index] [Next HBD] [Back]

		Rob Gardner, Digest Coordinator

  Underaged beer at brewpubs (Chris Shenton)
  Imported from where? (gateh)
  Ancient brew needs help (gateh)
  mail order catalogs (GS) <mb at Princeton.EDU>
  Homebrew mailing list (retsulc XAV eht ni renosirp dleh gnieb m`I !pleH !pleH)
  Mashing, Ageing, and Cask Conditioning (Norm Hardy)
  Beer Bread (techentin)
  micro in MO (chip upsal)
  grav. grief & question (chip upsal)

Send submissions to homebrew%hpfcmr at hplabs.hp.com Send requests to homebrew-request%hpfcmr at hplabs.hp.com [Please do not send me requests for back issues] Archives are available from netlib at mthvax.cs.miami.edu
---------------------------------------------------------------------- Date: Thu, 3 Jan 91 12:28:38 EST From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: Underaged beer at brewpubs >>>>> On Fri, 21 Dec 90 15:58:47 -0800, noah at cs.washington.edu (Rick Noah Zucker) said: Rick> ... they do not age their beers very long by our standards. He serves Rick> the lagers after four weeks, the light ales after one, and something Rick> like a porter after two. Rick> He said that as professionals ... they could control temperature and Rick> pressure, they did not need to age things as long as we would The idea sounds seductively appealing, but I think it's bull. Most -- if not all -- of the ten or so brewpubs I've been to have had beer that tasted young. In nearby Baltimore, the stuff at Sissons tastes plain *raw*, with a watery bitterness typical of a brew that hasn't matured enough. To a lesser extent, same with the Baltimore Brewing Company, but they seem to lager them for a while. Even my favorite, Big Time Brewing in Seattle, had a slight edge to it. Rick> One point to raise about the aging of beer in brewpubs is that Rick> they may not have the space. That's true, but they are never going to make world class beer without proper aging. I love to try the brews at brewpubs, but I can't quite stomach them for extended drinking. I'd rather have a well lagered Dark Horse (microbrew, not brewpub). Any of you ever been to England? What's the ``Real Ale'' like? I know it's still fermenting, and on the Beer Hunter, they said one batch of Bass was at it's peak taste after 18 days, although they didn't say whether that was after the start of fermentation, or after being kegged, or... Does real ale taste raw? or smooth? Rick> Prince Luitpold of Bavaria. Was he the one on the Beer Hunter? Yes. Return to table of contents
Date: Thu, 3 Jan 91 13:30:16 EST From: gateh%CONNCOLL.BITNET at CUNYVM.CUNY.EDU Subject: Imported from where? > Unfortunately, it doesn't appear that beers are required to list where > they're brewed. Like I pointed out with Guinness, it says imported, but > it doesn't say anywhere on the bottle "canada" or "bahamas". Obviously > the importing company is trying to imply that it is coming all the way > from Ireland. Even worse than that, it is my understanding that a fair number of "imported" brews are actually brewed in this country, and that they may use the "imported" label because some of the ingredients are imported. During a visit to Europe I thoroughly enjoyed the Heineken (sp?) in Amsterdam, however was very disappointed by the same on tap in England. It appears that they ship the ingredients and brew English Heineken in England, and the same applies for the U.S., etc. At least that's what I remember... Gregg TeHennepe | Academic Systems Coord., Acad Comp | Yes, but this gateh at conncoll.bitnet | Connecticut College, New London, CT | one goes to 11... Return to table of contents
Date: Thu, 3 Jan 91 13:39:19 EST From: gateh%CONNCOLL.BITNET at CUNYVM.CUNY.EDU Subject: Ancient brew needs help I have an unusual situation which is probably unresolvable, but it never hurts to ask... A year ago this fall I brewed a batch of very dark stout, all of which seemed to go well. I then moved, and moved the batch (in the secondary) to my new place, where it sat through the year, in a closet, at high temps in the summer. I finally got back to it (and brewing) this past fall, and upon tasting and smelling it seemed okay (not infected or soured), so I thought I might as well try throwing it in a keg and priming and see what happens. Now I have a nicely chilled barrel of extremely flat, very sweet fluid. My assumption is that there are no more active yeast with which to prime, and so I started wondering what would happen if I threw a little activated yeast in the barrel and let them work on the priming malt. I have nothing to lose, as I've already considered the batch a loss, so I'm interested in any thoughts anyone might have as to any possibility of rescue for this batch. Cheers! - Gregg Gregg TeHennepe | Academic Computing Services | This is the life gateh at conncoll.bitnet | Connecticut College, New London, CT | you have -V. Reid Return to table of contents
Date: Thu, 3 Jan 91 15:52:02 EST From: Matthias Blumrich (GS) <mb at Princeton.EDU> Subject: mail order catalogs Hello. I have found some good references to mail order brewing supply houses in the HBD, and I would like to know if there is a list of these places somewhere so I can collect LOTS of catalogs. My e-mail address is: mb at cs.princeton.edu. Thanks in advance. - Matt - Return to table of contents
Date: Thu, 3 Jan 91 16:11 EDT From: retsulc XAV eht ni renosirp dleh gnieb m`I !pleH !pleH <YOSHIKAMI%USUHSB.BITNET at CUNYVM.CUNY.EDU> Subject: Homebrew mailing list I found out from a friend about homebrew mailing list services. Please add me. Thank you \ DY ;-) Return to table of contents
Date: Thu, 3 Jan 91 19:59:00 PST From: polstra!norm at uunet.UU.NET (Norm Hardy) Subject: Mashing, Ageing, and Cask Conditioning Return to table of contents
Date: Thu, 3 Jan 91 23:12:20 -0600 From: techentin at Mayo.edu Subject: Beer Bread I have seen several postings over that past few months asking for recipies for cooking with beer. I discovered one while visiting relatives over the holidays that is so easy I just have to share it. Mix in a bowl: 3 cups self-rising flour 3 tablespoons sugar 12 ounces beer Pour batter into a greased bread pan and bake for 50 minutes at 350 degress F. The self rising flour is important. It contains baking powder which reacts with the beer to make the loaf rise. It bakes up pretty ugly and lumpy, and by homemade bread standards (we make a lot) it isn't anything to brag about, but it is extremely easy to make and it does fill the house with that "baking bread" aroma. I used Michelob Dry for the first loaf (I hadn't brought enough homebrew with me to use on such things), and the resulting bread was a little crumbly, but tasted very good with butter or as toast. The second batch I made at home using a bottle of seriously overhopped lager. I beat the batter in the mixer for five minutes to improve the bread's texture. The texture was better and the hop flavor gave the loaf a very interesting character. I will soon try a left-over bottle of Christmas ale to see if I can produce a spiced bread. Happy baking. - ----------------------------------------------------------------------- Bob Techentin Internet: Techentin at Mayo.Edu Mayo Foundation, Rochester MN, 55905 USA (507) 284-2702 - ----------------------------------------------------------------------- Return to table of contents
Date: 04 Jan 91 00:53:33 EST From: chip upsal <70731.3556 at compuserve.com> Subject: micro in MO The past Zymurgy mentions the Boulevard Brewing Co. of Missouri. This is a new Micro -- Missouri's first -- run by John McDonald. Has anybody heard of It? Where is it? Where can I get the brew? Chip Return to table of contents
Date: 04 Jan 91 00:53:30 EST From: chip upsal <70731.3556 at compuserve.com> Subject: grav. grief & question In hbd560 mcnally at wsl.dec.com writes about posable sparging woes. One sparging technique I have read about -- Nancy Vinyard, I beleve -- reccomended draining out the liquor from the mash; then add sparge water at 170F to the grains; then stir the mess around and let settle; drain off again; repete untill you have all the sweet wort you are after. This technique is reported to increase the gravity of the sweet wort. I have not tried it myself however. Danny ask why the liquor industry gets around labeling. From what I understand this issue has come up before our mighty lawmakers before. Nothing concreate has been done becouse the above mentioned industry has a mighty powerfull lobby. Chip Return to table of contents
End of HOMEBREW Digest #561, 01/04/91 ************************************* -------
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 06/29/00, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96