Reply to thread

Message

[QUOTE="HuskyHawk, post: 4335467, member: 1414"]
Come on man.  Almost all of these IPAs have four ingredients.  Water, Barley, Hops, Yeast.  A few have more than that.  The biggest change is in (a) new Hop cultivars (b) using different yeasts and (c) technique: namely hopping late, with minimal hopping during the boil.  Boiling hops extracts bitterness.  Hopping later allows hop esters to permeate the mash with less bitterness.  For [USER=2500]@storrsroars[/USER] it is somewhat similar to Cold Brewed coffee in that respect (more like hot but not boiling).  The fourth factor is freshness and no preservatives.  These on-site beers are fresh, usually unfiltered and haven't been on a truck or boat for months or stuck in the back of a liquor store.  It's farm to glass.

Shockingly, people have discovered some new things in 500 years.   Paulaner and Spaten make some excellent beers.  The best of them don't "taste like beer" meaning pale yellow lagers.   There's a wide variety even in Germany.  Raichbiers, Doppelbocks and Maibocks and festbiers and Hefeweizens and Belriner Weiss (which use wheat). Gose which uses salt.   [URL='https://www.beeradvocate.com/beer/profile/39/131/']Ayinger Celebrator[/URL] is a German Dopplebock, and I'd list it on my personal top 10 list.

[URL unfurl="true"]https://beersyndicate.com/blog/tag/wheat-beer-and-the-reinheitsgebot/[/URL]
[/QUOTE]

Verification

First name of men's bb coach