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(AsiaOne)   Germans are now getting into the craft beer market by growing unique strains of hops. You probably wouldn't understand why, but this is big news to microbrew enthusiasts and home brewers   (news.asiaone.com) divider line 104
    More: Spiffy, Germans, Thorsten Schoppe  
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3144 clicks; posted to Main » on 03 Jan 2014 at 7:35 AM (47 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-01-03 09:09:50 AM  

robodog: And the best Tripel in the world is brewed by a Canadian brewery owned by the Japanese.

/La Fin Du Monde


I just mentioned them above as well... but... best Tripel in the world? Do you really think so? Not trying to argue with you, just curious if you really like it that much better than, say, Westmalle.
 
2014-01-03 09:16:34 AM  

WinoRhino: robodog: And the best Tripel in the world is brewed by a Canadian brewery owned by the Japanese.

/La Fin Du Monde

I just mentioned them above as well... but... best Tripel in the world? Do you really think so? Not trying to argue with you, just curious if you really like it that much better than, say, Westmalle.


Definitely the Belgians, but Unibroue is good and fun. So why not both! They've (Unibroue) done a flemish red style with fun spiciness too. I can't recall what it is called.
 
2014-01-03 09:19:04 AM  

WinoRhino: Boulevard makes one of the best Saisons I've had recently. I bought all of these at my local store...


That brett. looks exciting. Boulevard huh?
 
2014-01-03 09:19:35 AM  
I for one am glad the Germans have refocused their OCD tendencies of weeding out impurities and segregating what they believe to be lesser samples to the field of hops.
 
2014-01-03 09:19:51 AM  

Ablejack: Definitely the Belgians, but Unibroue is good and fun. So why not both! They've (Unibroue) done a flemish red style with fun spiciness too. I can't recall what it is called.


I'm on board with that!  Haven't had their Flemish Red yet. My wife likes those quite a bit so I'll have to look for it.
 
2014-01-03 09:21:02 AM  
Why someone hasn't marketed beer-flavored KoolAid, just add Vodak and water, is beyond me You could have such variety: stouts, pilsners, ales, lagers and microbrews.

aperfectkcup.comKeurig
 
2014-01-03 09:21:42 AM  

WinoRhino: robodog: And the best Tripel in the world is brewed by a Canadian brewery owned by the Japanese.

/La Fin Du Monde

I just mentioned them above as well... but... best Tripel in the world? Do you really think so? Not trying to argue with you, just curious if you really like it that much better than, say, Westmalle.


Yup, definitely =)
It's tied for my top two all time with Great Lakes xmas ale. Of the thousands of beers I've tried those two are in their own class for my own taste preferences and based on various rating sites many others agree that they're in the top .1% of all beers. Whether they'd be your top picks would depend on your own personal taste =)

/It's a good thing we have over 4k breweries in the US today, gives everyone a chance to find their own favorite
//with over 40k varieties available at any given time there's certainly enough chances
 
2014-01-03 09:23:10 AM  

Ablejack: That brett. looks exciting. Boulevard huh?


Yeah. Really great stuff. I was shocked. I went back to the store and bought the remaining 4 bottles they had.
 
2014-01-03 09:23:40 AM  

WinoRhino: Psylence: Ommegang makes some damn fine Belgians...  Mmm... Three Philosophers.

Ommegang is one of my favorite breweries. I love their "Rare Vos".

Allagash is excellent, too. I like their stuff so much I named my cat after them (he's a Maine Coon so I had to pick a Maine brewery).

But I think my favorite Belgian-inspired brewery this side of the Atlantic would have to be Unibrou from Canada. Maudite, La Fin Du Monde, Trois Pistoles... excellent stuff.


I love Unibroue's stuff but its damn hard to get a case of anything but La Fin around here! Got a sampler a few months back and got to try a lot of their others but no luck ever since...
 
2014-01-03 09:26:16 AM  

BitwiseShift: Why someone hasn't marketed beer-flavored KoolAid, just add Vodak and water, is beyond me You could have such variety: stouts, pilsners, ales, lagers and microbrews.

[aperfectkcup.com image 400x300]Keurig




It's been done, unfortunately.
 
2014-01-03 09:26:56 AM  

robodog: Whether they'd be your top picks would depend on your own personal taste =)


Oh, completely! I agree. For example, I adore "Rare Vos" by Ommegang and would place it in my all-time top 10. Why? Not sure. I just really like it.

But my all time favorite beer, without question, far and away ahead of any other, is Aventinus.
 
2014-01-03 09:28:35 AM  

Psylence: I love Unibroue's stuff but its damn hard to get a case of anything but La Fin around here! Got a sampler a few months back and got to try a lot of their others but no luck ever since...


Easy for me being up in the Northeast. Maybe there needs to be some sort of Fark beer exchange.
 
2014-01-03 09:34:17 AM  
Hop hop hop
all day long
hop hop hop
while I sing this song
gonna wash the bottles
gonna make them shine
gonna take off the labels with
five star sanitizer

/ok, so need to work on the rhyme
 
2014-01-03 09:35:15 AM  

Voiceofreason01: doglover: HOPS ARE NOT A PANACEA FOR YOUR shiatTY RECIPE AND YEAST STRAINS, KIDS!

If I never have another IPA that wasn't actually brought back from a time machine trip to the 1800's it will be too soon.

It's too bad nobody makes a good IPA...


One of my favorites! Need to go on another Boulevard tour soon...
 
2014-01-03 09:39:44 AM  

NaziKamikaze: Hop hop hop
all day long
hop hop hop
while I sing this song
gonna wash the bottles
gonna make them shine
gonna take off the labels with
five star sanitizer

/ok, so need to work on the rhyme


Billy likes to peel the labels off his bottles of Bud.
 
2014-01-03 09:42:35 AM  
i1247.photobucket.com

I'll drink whatever she is serving up!
 
2014-01-03 09:45:41 AM  

GanjSmokr: I am a big fan of people growing unique strains of certain plants...


Indeed!
 
2014-01-03 10:00:32 AM  

verbaltoxin: mechgreg: Doc Daneeka: Also, I think the whole "purity law" is overrated. The Belgians always made better beer than the Germans, and they never followed the purity law.

The whole purity law within Germany seemed like horeshiat to begin with. I mean under that law making wheat beer was prohibited, yet wheat beer still became super popular since the nobility was allowed to make/drink it and they were above the law. Plus the law killed or nearly killed a bunch of other traditional German beer styles that didn't originate in Bavaria.

Do they even have to obey the purity law anymore? The big German brewers make hefeweizens year round. It just seems like dumb marketing to me.


No, the EU made them scrap it as an unjustified barrier to trade.  However, the vast majority of German brewers still adhered to it voluntarily.  As was pointed out earlier, this led to stagnation and conformity in the German brewing industry.  This Slate article from 2011 does a pretty good job detailing the decline of German beer culture (I think it was posted to Fark when it was published, but I couldn't find it).
 
2014-01-03 10:05:07 AM  

Voiceofreason01: doglover: HOPS ARE NOT A PANACEA FOR YOUR shiatTY RECIPE AND YEAST STRAINS, KIDS!

If I never have another IPA that wasn't actually brought back from a time machine trip to the 1800's it will be too soon.

It's too bad nobody makes a good IPA...

[www.boulevard.com image 458x617]


I've just given up on finding a good one .
 
2014-01-03 10:06:38 AM  

verbaltoxin: Doc Daneeka: What an age we live in, when Germans need to start taking tips about beer-making from Americans.

Also, I think the whole "purity law" is overrated. The Belgians always made better beer than the Germans, and they never followed the purity law.

This, and I don't think any American brewers have quite equalled the Belgians in making trippels or dubbels yet.

/Could go for a Trappist ale right now.


Belgian styles are universally too sweet for my taste
 
2014-01-03 10:11:09 AM  

BitwiseShift: Why someone hasn't marketed beer-flavored KoolAid, just add Vodak and water, is beyond me You could have such variety: stouts, pilsners, ales, lagers and microbrews.

[aperfectkcup.com image 400x300]Keurig


Because all beer, no matter how expensive or how cheap, tastes like pissvomit and people with a functional palate don't drink it for the flavor; It's drunk on a dare and to become inebriated. 

Anywhere, there is kind of a beer Kool-Aid. It's called "O'Doul's" -- But you don't need to add water.
 
2014-01-03 10:14:53 AM  

RY28: Voiceofreason01: doglover: HOPS ARE NOT A PANACEA FOR YOUR shiatTY RECIPE AND YEAST STRAINS, KIDS!

If I never have another IPA that wasn't actually brought back from a time machine trip to the 1800's it will be too soon.

It's too bad nobody makes a good IPA...

[www.boulevard.com image 458x617]

I've just given up on finding a good one .


If over-hopping is an issue for you, I'd recommend Founders All Day IPA.  I'd call it the lowest hopped IPA I've ever had.
 
2014-01-03 10:16:46 AM  

verbaltoxin: This, and I don't think any American brewers have quite equalled the Belgians in making trippels or dubbels yet.

/Could go for a Trappist ale right now.


As lots of people have pointed out there are lots of American breweries doing excellent Belgian style ales. I've even had an excellent Quad out of a can.

Personally I feel like there are some German styles that I've never had a real good American version of. I've tried, for example, doppelbocks from Bell's, Great Lakes, Victory, and Sam Adams and none of them really taste like German doppelbocks to me. I've also never had a really great American Alt that's on the level of that Uerige.
 
2014-01-03 10:18:01 AM  

Polish Hussar: RY28: Voiceofreason01: doglover: HOPS ARE NOT A PANACEA FOR YOUR shiatTY RECIPE AND YEAST STRAINS, KIDS!

If I never have another IPA that wasn't actually brought back from a time machine trip to the 1800's it will be too soon.

It's too bad nobody makes a good IPA...

[www.boulevard.com image 458x617]

I've just given up on finding a good one .

If over-hopping is an issue for you, I'd recommend Founders All Day IPA.  I'd call it the lowest hopped IPA I've ever had.


Thanks bro . I'll try it .
 
2014-01-03 10:34:49 AM  

Polish Hussar: This Slate article from 2011 does a pretty good job detailing the decline of German beer culture (I think it was posted to Fark when it was published, but I couldn't find it).


Interesting article, thanks. I do disagree with the premise though - I think Germans sticking to the brewing purity law and other countries (Belgium, US) experimenting is a good thing. I'd just like to see them experiment within the bounds of Reinheitsgebot.

I don't think because they are 'left behind' in not experimenting is the reason you see a drop in consumption - if that was the case, wouldn't you see higher numbers of exports to make up the difference? Pub culture is decreasing; sadly, people would rather watch a game on their HDTV and connect online than sit on bar stools over a cold one.
 
2014-01-03 10:36:56 AM  

RY28: Polish Hussar: RY28: Voiceofreason01: doglover: HOPS ARE NOT A PANACEA FOR YOUR shiatTY RECIPE AND YEAST STRAINS, KIDS!

If I never have another IPA that wasn't actually brought back from a time machine trip to the 1800's it will be too soon.

It's too bad nobody makes a good IPA...

[www.boulevard.com image 458x617]

I've just given up on finding a good one .

If over-hopping is an issue for you, I'd recommend Founders All Day IPA.  I'd call it the lowest hopped IPA I've ever had.

Thanks bro . I'll try it .


I hope it works for you.  It's rated at 42 IBU's (International Bitterness Units, I have no idea how accurately they can rate beers).  For a sense of scale, Founders Pale Ale clocks in at 35 IBU's, Dogfish Head 60 Minute IPA is 60 IBU's, and 90 Minute is 90 IBU's.

It's funny how different people's palette's can be.  I drink everything from Russian Imperial Stouts to Double IPA's (which are usually too hoppy, but I like to try new things).  But my sister can't drink anything hoppier than an ale, and she usually doesn't like to go hoppier than brown ales.  It might just be that IPA's don't agree with your taste buds, drink what you like and don't worry about it.,
 
2014-01-03 10:37:32 AM  
This is probably only marginally relevant, but I recall in my 7th grade geography class, one of the little items of interest that we learned was that the beer capitals of the world had a tendency to be fairly close to the 45th parallel because the climate at that latitude tended to be best for production of hops and grains.  You will have to remember that beer predated the kind of transportation we have nowadays.  Because I had developed an interest in the consumption of beer by that age (owing to growing up and working on ranches with cowboys who believed that it was immoral to expect as 12 year old to work like a man and not allow him to have his due reward at the end of the day); that fact remained stuck in my mind.

Do they still teach useful things like that in schools these days?

Just for the record, my taste in beer has developed quite a bit from the Lonestar and Coors of my youth.  And I need to agree with so many other posters here that there is almost an embarrassment of riches in this country when it comes to good craft beers.  I doubt I'll be able to try them all but there are lesser goals in life.
 
2014-01-03 10:41:17 AM  

odinsposse: verbaltoxin: This, and I don't think any American brewers have quite equalled the Belgians in making trippels or dubbels yet.

/Could go for a Trappist ale right now.

As lots of people have pointed out there are lots of American breweries doing excellent Belgian style ales. I've even had an excellent Quad out of a can.

Personally I feel like there are some German styles that I've never had a real good American version of. I've tried, for example, doppelbocks from Bell's, Great Lakes, Victory, and Sam Adams and none of them really taste like German doppelbocks to me. I've also never had a really great American Alt that's on the level of that Uerige.


I understand that some American brewers make some decent Belgian styles. But when I open up a Belgian one made in Belgium, the American one just isn't quite the same. It's almost there, but just a hair off. Either it's not quite sweet enough, or a little bland in comparison, or they decided to get cute and throw in fruit or something. Lots of crafters make a "Belgian style ale," but it's not quite right by my taste buds...and my pallette is the only one I care about.
 
2014-01-03 10:57:26 AM  

Voiceofreason01: Doc Daneeka: What an age we live in, when Germans need to start taking tips about beer-making from Americans.

Also, I think the whole "purity law" is overrated. The Belgians always made better beer than the Germans, and they never followed the purity law.

pretty much. There are incredible things being done with beer in the USA right now.


Yep.

20 years ago, Americans made the worst beer in the world.

Today, Americans make some of the best beer in the world, right up there with the Belgians.
 
2014-01-03 10:59:18 AM  

NaziKamikaze: Hop hop hop
all day long
hop hop hop
while I sing this song
gonna wash the bottles
gonna make them shine
gonna take off the labels with
five star sanitizer

/ok, so need to work on the rhyme


Gonna fill 'em with the bubbeleh,
Gonna take of the labels with P-B-dubbyeh.
 
2014-01-03 10:59:37 AM  

Mr. Right: This is probably only marginally relevant, but I recall in my 7th grade geography class, one of the little items of interest that we learned was that the beer capitals of the world had a tendency to be fairly close to the 45th parallel because the climate at that latitude tended to be best for production of hops and grains.  You will have to remember that beer predated the kind of transportation we have nowadays.  Because I had developed an interest in the consumption of beer by that age (owing to growing up and working on ranches with cowboys who believed that it was immoral to expect as 12 year old to work like a man and not allow him to have his due reward at the end of the day); that fact remained stuck in my mind.



I did a tour of the Fuller's brewery in London a few years ago and they basically said the same thing about how alcohol developed in Europe. In more southern climates like around the Mediterranean they could grow grapes, so they made wine. In the sort of middle level climates (England, Germany, Belgium Czech republic) the climate allowed them to grow grain as well as bittering agents like hops.  So people in those countries focused on beer. In farther north climates (Scandinavia, Russia, parts of Scotland) the climates only allowed them to grow grains so they made hard liquor like Vodka and Scotch.
 
2014-01-03 11:00:18 AM  

Mr. Right: This is probably only marginally relevant, but I recall in my 7th grade geography class, one of the little items of interest that we learned was that the beer capitals of the world had a tendency to be fairly close to the 45th parallel because the climate at that latitude tended to be best for production of hops and grains.


Well, there is a "hop belt" close to that parallel where the majority of the hops are grown. I'm pretty close to that spot and grow a ton of hops in my backyard with little effort.

On a side note, here's something you might find interesting about the different styles of beer in each of the major brewing centers of the world: the water chemistry at each location influenced what style of beer became popular in that region. For example, water in Dublin is naturally high in bicarbonates which lends itself to brewing very good stouts, while water in Pilsen, Czech Republic, is extremely soft with low bicarbonates making it ideal for, of course, Pilsners.
 
2014-01-03 11:12:17 AM  

Psylence: Zeno-25: Psylence: Someone cross hops with cannabis already. It's in the same family, and I want my farking cannabeer! I don't want to have to invent it...

Same family, different genus so not happening. I believe the rootstocks can be grafted from each other but there wasn't any benefit that I remember reading about.

Yea I figured a good start would be roockstock grafting, but I am lazy... and I'm sure someone already tried it and failed. But still, I gotta believe theres a way.


THC is soluble in alcohol. Just use the cannabis as you would a dry hop in secondary fermentation.

.....  not that I would know anything about that, of course.
 
2014-01-03 11:17:08 AM  

Cerebral Knievel: THC is soluble in alcohol. Just use the cannabis as you would a dry hop in secondary fermentation.


Just wondering aloud, but I am curious how much you'd have to add for it to have any effect. It would depend upon potency, of course, but I'd imagine in a typical 5 gallon home brew batch it would have to be at least an ounce of pot.
 
2014-01-03 11:20:23 AM  

NaziKamikaze: Hop hop hop
all day long
hop hop hop
while I sing this song
gonna wash the bottles
gonna make them shine
gonna take off the labels with
five star sanitizer
turpentine

/ok, so need to work on the rhyme


There you go.
 
2014-01-03 11:24:20 AM  
For anyone raving over Belgian Saisons, try some French Biere de Gardes. They originate from the region of France that borders Wallonia. Similar style, but the French flavorings focus more on maltiness than on yeast. The drier flavor profile tends to go better with meats than the Saison does (pairs extremely well with a rosemary crusted lamb).

upload.wikimedia.org


/Personal favorite
 
2014-01-03 11:32:45 AM  

Mr. Right: And I need to agree with so many other posters here that there is almost an embarrassment of riches in this country when it comes to good craft beers.


So much THIS.  I love living in Michigan, a lot of really good breweries and new breweries are popping up all the time.

verbaltoxin: I understand that some American brewers make some decent Belgian styles. But when I open up a Belgian one made in Belgium, the American one just isn't quite the same. It's almost there, but just a hair off. Either it's not quite sweet enough, or a little bland in comparison, or they decided to get cute and throw in fruit or something. Lots of crafters make a "Belgian style ale," but it's not quite right by my taste buds...and my pallette is the only one I care about.


I need to try more Belgian made beers, it's probably the biggest hole in my beer resume.  Do you have any recommendations?  I've really only had Chimay.
 
2014-01-03 11:33:04 AM  

free_waffles: For anyone raving over Belgian Saisons, try some French Biere de Gardes. They originate from the region of France that borders Wallonia. Similar style, but the French flavorings focus more on maltiness than on yeast. The drier flavor profile tends to go better with meats than the Saison does (pairs extremely well with a rosemary crusted lamb).


That is perhaps the most foppish thing I've ever heard anyone say about beer.

You're one of those little fancy lads, aren't you?
 
2014-01-03 11:33:33 AM  

WinoRhino: Cerebral Knievel: THC is soluble in alcohol. Just use the cannabis as you would a dry hop in secondary fermentation.

Just wondering aloud, but I am curious how much you'd have to add for it to have any effect. It would depend upon potency, of course, but I'd imagine in a typical 5 gallon home brew batch it would have to be at least an ounce of pot.


Probably. and it would probably taste horrible.

one should remember that it is because of experiments like this that the german beer purity law was put into place to begin with... brewers were adding things like Hensbane to intensify the effects of the final brew. done right it works, done wrong and you kill your consumers.
 
2014-01-03 11:42:29 AM  

WinoRhino: On a side note, here's something you might find interesting about the different styles of beer in each of the major brewing centers of the world: the water chemistry at each location influenced what style of beer became popular in that region. For example, water in Dublin is naturally high in bicarbonates which lends itself to brewing very good stouts, while water in Pilsen, Czech Republic, is extremely soft with low bicarbonates making it ideal for, of course, Pilsners.


Be careful if you Pilsner Urquel bottle says 'Born in Plzen' - that means it was brewed in Russia (with Russian water). It should say 'Brewed in Plzen' to get the Czech stuff
 
2014-01-03 11:47:21 AM  

Cerebral Knievel: Psylence: Zeno-25: Psylence: Someone cross hops with cannabis already. It's in the same family, and I want my farking cannabeer! I don't want to have to invent it...

Same family, different genus so not happening. I believe the rootstocks can be grafted from each other but there wasn't any benefit that I remember reading about.

Yea I figured a good start would be roockstock grafting, but I am lazy... and I'm sure someone already tried it and failed. But still, I gotta believe theres a way.

THC is soluble in alcohol. Just use the cannabis as you would a dry hop in secondary fermentation.

.....  not that I would know anything about that, of course.


Nice, had not considered that as an option. Similar to green dragon, then... Hmmm...
 
2014-01-03 12:15:05 PM  
Heineken or nothing
 
2014-01-03 12:25:38 PM  

WinoRhino: Cerebral Knievel: THC is soluble in alcohol. Just use the cannabis as you would a dry hop in secondary fermentation.

Just wondering aloud, but I am curious how much you'd have to add for it to have any effect. It would depend upon potency, of course, but I'd imagine in a typical 5 gallon home brew batch it would have to be at least an ounce of pot.


My concern would be that the ethanol content would be too low for good extraction of the oils.  To get a good extract, you should be using 190 proof food grade neutral spirits (read: Everclear).  You can reduce the extract in a slow cooker on low if you want a more concentrated product.  You would only need a couple cL of concentrated cannabis extract for a 5gal batch to do the job.

Avoid using neutral spirits below food grade unless you're trying to make scented candles and soaps.
 
2014-01-03 12:32:56 PM  

Dinjiin: You can reduce the extract in a slow cooker on low if you want a more concentrated product.


I you're using everclear, I would recommend you do that outside.
 
2014-01-03 12:39:33 PM  
When it doesn't taste like beer it doesn't matter how you made it, it's not beer.
 
2014-01-03 12:52:19 PM  

impaler: I you're using everclear, I would recommend you do that outside.


I was thinking of adding a disclaimer regarding that, but that would rude to the spirit of Darwin.
 
2014-01-03 01:30:44 PM  

BitwiseShift: Why someone hasn't marketed beer-flavored KoolAid, just add Vodak and water, is beyond me You could have such variety: stouts, pilsners, ales, lagers and microbrews.

[aperfectkcup.com image 400x300]Keurig



That sounds like a horrible idea.

This, however, seems promising: http://picobrew.com/
 
2014-01-03 01:32:56 PM  
This probably won't be of interest to anyone but beer fans in Michigan, but the Michigan Winter Beer Festival is probably going to have to find a new venue this year because Fifth Third Ballpark is on fire right now.
 
2014-01-03 01:52:51 PM  
Meh. I'll just do like everyone else and over-hop my beer to cover up the fake that it is a shiat beer. And then I'll just say I like hoppy beers.

That's the hipster way!
 
2014-01-03 04:24:38 PM  
cervezaplease.files.wordpress.com

Yeah, I don't think that the beer purity law is really only the barley, water, hops, and yeast thing any more. As far as new hop strains, I'd be interested to try some of these varieties, but usually, I like a good low-alpha for aromatics for a dark beer and what's the point of using something like this for bittering?
 
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