Had the porter with dinner tonight. Chicken fried venison

I indulged in some Lagunitas Brown Shugga & Southern Star's Buried Hatchet Stout over the weekend. The Brown Shugga took me a bit to get used to, but it is excellent. I haven't tasted anything like it before. Some strong sugar tastes, plenty of malt & a bite of hop to keep it balanced. Very good! Nearly 10% alcohol had my head ringing the next morning!

My homebrew flight. Me and 8 other friends stayed in some cabins south of fredericksburg over new years weekend. I poured 4 flights for me and 3 others, and we all went through them while I gave some info on each.



From drinkers perspective, left to right:
German Wheat
Abita SOS clone (strong american Hef, ~8%)
Strong Irish red (~7%)
American Pale
Black IPA. (~7%)

The pale ale and red are much darker in the pic than in real life for some reason.. that pale looks like a brown.. but it's pretty light.

Anyway, the other 5 people standing around watching of course ended up trying some to. Every beer was the favorite of at least one person, but the pale ale I think was the most liked by all, while the black ipa was the men's fav.

[This message has been edited by 62strat (edited 1/5/2011 10:52a).]

Who needs a fridge in a texas winter! not too cold, not too hot, beers were about 35-40 all day and night.

quote:

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Abita SOS clone (strong american Hef, ~8%)

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Abita SOS is a Pilsner, no?

_____________________________
"Guns don't kill people, I kill people."

according to http://sos.abita.com/about_new/?iframe=true&width=800&height=600

"This unfiltered Weizen Pils is made with Pilsner and Wheat malts"

The recipe I used had 50/50 pilsner/wheat, and pilsners are filtered. So I'd call that a wheat.

I see. Heffe or Lager yeast?

Edit: yeast question directed at your homebrew.
_____________________________
"Guns don't kill people, I kill people."

[This message has been edited by Gator2_01 (edited 1/6/2011 1:16a).]

Abita SOS is a Pilsner.

I used a wheat yeast.

LC, see my post above. SOS is more likely classified a wheat. unfiltered is the key.

quote:

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Odell's 90 schilling

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Where did you get said beer?...please tell me in TX...please...A group of us did a beer tour in CO before the GABF and Odell took the award for best all-around beers we tasted. All of them were quality!



62Strat - I'm interested in what CDA recipe you used...? That's one of my new, favorite styles.

[This message has been edited by p-wonk01 (edited 1/6/2011 11:12a).]

I like the new Shiner Dort. It is a little boring, but it goes down VERY smooth, and is a great beer to get a drunk on with that has actaul flavor, as versus MilCorBud piss beer.

p-wonk
from here
http://texags.com/main/forum.reply.asp?topic_id=1750935&forum_id=34


5 gal batch:
11 lbs 2-row
10 oz crystal 80
3.5 oz carafa II (412 srm)
3.5 oz chocolate (450 srm)
2 oz cascade @ 60 min (1 oz was 7.8%, 1 was 5%)
1 oz columbus @ 60 min 14.2%
1 oz centennial @ 15 min 6%
1 oz cascade @ 5 min 5%
1 oz willamette dry hop. 4% (should do 2oz.)
white labs wlp001
OG: 1.065
FG: 1.015 (6.5% abv)
IBU: 100
est color: 21.6


i actually had planned to dry hop with 2 oz willamette, I forgot and only did 1 oz,so I'd do 2, maybe 3.

Also it's dark, but not a solid black. maybe up the carafa or chocolate an ounce or two if you want it really dark, but mine has a nice roasty flavor in there.

also again, it's not quite as strong as i like it.. i'd add maybe another pound of 2-row or a pound of dme. I actually only hit ~1.056

I've been thinking about Shiner beers in relation to most other American craft brewers.

Their beers, Lagers, aren't brewed to be hop monsters or big dark stouts. They are brewed to have complex and subtle flavors that can be appreciated by a well developed palate. Not that there is anything wrong with super hoppy IPAs, I love them. But I'm not always in the mood for a extremely full flavored beer. Just as I'm not always in the mood for the hottest hotwings, or a super heavy pasta dish. Some days I just am in the mood for a lighter, more subtle dinner.

IOW, I think they brew the way the do on purpose. Luckly for them, they fill a void in the craft beer market... lagers.

Of course, I could be way wrong. I know just enough about beer to say things that could be very wrong... either way, I like what they do. Shiner Bock is a flavorful beer that I could drink a dozen of... unlike just about anything Dogfish or Sierra Nevada produces.

quote:

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I've been thinking about Shiner beers in relation to most other American craft brewers.

Their beers, Lagers, aren't brewed to be hop monsters or big dark stouts. They are brewed to have complex and subtle flavors that can be appreciated by a well developed palate. Not that there is anything wrong with super hoppy IPAs, I love them. But I'm not always in the mood for a extremely full flavored beer. Just as I'm not always in the mood for the hottest hotwings, or a super heavy pasta dish. Some days I just am in the mood for a lighter, more subtle dinner.

IOW, I think they brew the way the do on purpose. Luckly for them, they fill a void in the craft beer market... lagers.

Of course, I could be way wrong. I know just enough about beer to say things that could be very wrong... either way, I like what they do. Shiner Bock is a flavorful beer that I could drink a dozen of... unlike just about anything Dogfish or Sierra Nevada produces.

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Very well put. Shiner is my go to beer when I'm out. One, it tastes good. Two, just about everywhere in Texas has it. Three, it's often as much or just a little more than a Bud Light, Miller, etc. Four, you can drink quite a few and not feel overly full or grow tired of the flavor.

I've said plenty on Shiner, I'll be nice this time!

Shiner's lineup is certainly a step up from the BMC crowd. My favorite that I've had from Spoetzel is the Black Lager. I enjoy the Bock, but I think it is more of a brown ale when compared to German Bocks I've had.

Lagers can certainly be big & bold tasting like a stout; pick up a Celebrator Dopplebock & prepare to be blown away. I think Shiner offered a dopple (the 100) a few years back that I really liked. It would be a nice to see it added back into to the current lineup of beers that lean more clear, crisp "Summer" types.

quote:

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Shiner Bock is a flavorful beer that I could drink a dozen of... unlike just about anything Dogfish or Sierra Nevada produces.

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Honestly I have no interest anymore in putting 12 beers of any kind in my body. That was for college. However, if I am out to get drunk, I just get a higher abv instead of drinking more.

If I plan on drinking throughout the day, a SNPA or any other regular pale is perfect. If i'm at a party for 4 hours and plan to get wasted, I take down 2-3 hefty ipa's, then grab a ~9% bomber or two.
Usually at any given party I'm at, shots will be flowing anyway, so that's plenty enough beer.

[This message has been edited by 62strat (edited 1/6/2011 3:23p).]

I don't drink a dozen of anything either. But Shiner Bock isn't so over flavored and heavy that I couldn't drink a dozen of them if I wanted to.

I love big beers, they have their time and place. I probably drink that kind of stuff more often than not. But I don't always want such a beer. And Shiner is perfect for those days.

It appears Brew Masters still has 1 episode yet to air.


http://voices.washingtonpost.com/all-we-can-eat/beer/beer-tracking-dogfish.html

and apparently we all missed a different show about a homebrewing competition on history channel, called history on tap. it was a one off, and people were having a hard time finding any info on it.. but it ran around christmas, and a couple guys on homebrewtalk.com happen to catch it.

http://www.notsoprobeer.com/2010/12/history-on-tap-tv-show-premieres-1226.html

Hopefully I'll be filling my growler with some of 512's Brown Ale called "Bruin" this afternoon to get ready for some A&M destruction of the swamp kitties.

If they don't have Bruin, I'm going to try one of the new Jester King Brewery beers or maybe Live Oak's "Primus" Weizenbock. (Never had that style before.)

Where do you fill your growlers Apache?

Had the Live Oak Primus last week. I really liked it. Heading to Freetail over the weekend..if you're in San Antonio, you need to try thier beers. Excellent. I had a smoked belgian a few weeks ago that was really good.

TTT

I know all the beer lovers will check this thread.

Someone posted a week or so ago about taking homebrew to a cabin over Xmas or new years. One of the beers he made was a higher gravity wheat beer. I have tried to find the thread but cannot.

I would like the recipe to that beer if the OP does not mind.

was it not 62Strat at the top of this page?

I'll be dammed you are right.

Hey strat, post the recipe for your Abita SOS clone.

SOS Clone (5 Gal)
6 lbs Pilsner (2 Row) Ger (2.0 SRM)
6 lbs White Wheat Malt (2.4 SRM)
1 lbs Wheat, Flaked (1.6 SRM)
Hold mash at 150.0 F for 75 min
60 min 1.50 oz Sterling [7.00 %] (60 min)
10 min 1.00 oz Sterling [7.00 %] (10 min)
1.00 oz Pearle [5.40 %] (Dry Hop 3 days)
Bavarian Weizen Yeast (White Labs #WLP351)
1.074 OG
1.018 FG


My SOS:
ABV 6.9%
IBU 39
Color 4.9

The real SOS:
ABV 7.0%
IBU 35
Color 4

Got grain/hop/ABV/IBU info from:
http://abita.com/brews/sos.php

What's up with Groelsh? I can't find it anywhere.

What is your national championship lineup for tonight?

I looking at a Shiner Black, Rhar Iron Thistle and finishing with a Stone Sublimely Self-Righteous Ale

http://rahrbrewing.com/our-beers/seasonal-beers/iron-thistle.html

DFH 90min...but just a couple.

Thanks Strat, I think I will give that a try.

Can you give me some tasting notes. Did the weizen yeast flavors come through with the stronger grain bill? I usually make my American wheats with US-05. Not that I am opposed to the weizen yeast flavors. Bav Hefe is one of my favorite styles.

well i can't help you too much.. wheats/wits aren't my style of choice, and I rarely drink them. They are for the wife. She likes pretty much every german wheat she's had (all the ones you can't pronounce that are at specs), but she does like some americans like pyramid, flying dog, and mothership wit. However, I am drinking some of it right now (I finally got my keezer hooked up again after my first attempt ended up in leaky faucets.. so I had to pour a flight of 5 ouncers to check all my faucets... leak free

anyway.. it's def. got a wheat taste. the first time i tried it, about 5 days after kegging, it was def. strong.. alcohol was very much up front and in after taste, but now, about a month later, it's mellowed out a lot.. can hardly taste the alcohol.
my wihenstephaner clone, which I'm tasting right now too, has more banana notes, and more fruity nose, and IMO is more wheaty/yeasty.
wihestephaner is much lighter in color, almost milky yellow, while sos is darker, more orangy yellow.

Before I was doing all grain, I was using dry yeast, and seems like every wheat i made tasted very similar.. now that i've done all grain and liquid yeasts, the 4-5 yeasts i've done def. each have their own personality. Even though, the two i'm drinking now, were made with same yeast.. same yeast cake actually. made sos first, then pitched wihensteph. onto yeast cake.

Dragonfly IPA out of Bloomington, IN

http://uplandbeer.com/upland-brewery/upland-beers/brew-detail/fly/

Now having a Great Lakes Blackout Stout.

Strat

In your limited wheat drinking experience,do you think you would rather a cleaner tasting beer or the german style clove/ banana with the high gravity wheat.

I am thinking about brewing ten gal and making five gal with the German weizen yeast and five with the American ale yeast.

Thats what I did with my recent dunkelweizen brew (there is a thread on here I think: AGGIE RING DUNKELweizen). It has a OG about 60. I think I liked the weizen yeast better but it was good either way.