/ck/ - Food & Cooking

dopplebocks all dopplebocks

>>5658556
wheatbeer or a fruity ale, passionfruit maybe

>>5658560

We already have German style hefeweizen and berliner weisse on seasonal production. Passionfruit sounds interesting, the price could be a problem.

>>5658558

At the moment we dont have the capacity for lagering dopplebocks, but thats definitely on the list.

>>5658567
Strong Red Irish Ale

Christmas ale or black pilsener.

Depends on region, hops supply, and water. I go to a local brewery that has hard well water so they have to soften it. The salt makes all their beer have a sweetish flavor.

Czech pilsener

Stout

English styles. Either a best bitter, basic pale or even a mild. They all get so little representation in us micro brews but are perfect session beers when made right.

You should mature a beer in bourbon barrels

If there's gotta be one it should be a best bitter, you can stay on one of these all night. If it was something like passionfruit that was suggested above I definitely wouldn't want more than one pint of it.

Dortmunder export lager

Please not another pale ale or novelty stout

A strong, thick, sweet porter.

stout please

>>5658558
>dopplebocks all dopplebocks
Go to Capital Brewery in Wisconsin

eastern yuropoor lagers or british ales

>>5658861
>lagers
meant pilsners, too drunk

>>5658556
anything that is not an IPA or APA

depends on the season. where I live it gets hot, but very cold.depends on the food. most local breweries go to heavy on the hops .India is a wonderful country with nice food and people and beer- kingfisher comes to mind.. not Apou at the quickie mart.I like becks miller, pbr new castle, harps, guinness stout when it gets cold.. but to answer op's question. lager or ale 6-9 abv or 3-5,.don't be so heavy on the hops (india is 36 hours away not 6 months. beer beier, brew.Spare me another bunch of over dry, bitter euro piss water at 5 quid a pint or the stuff in oz or ...Japan makes some good beer,really personal taste.I like bud hurricane. ...pretty good(cheap nigga beer.) but i am prone to gout. drink the wrong beer i cannot walk the next day.

Make a GOOD Saison, keep it simple, refreshing and crisp. Don't add anything(I've seen everything from ginger through limegrass to wasabi in saisons), just make sure it's great and not half-assed.

>>5658556

Geuze if you're feeling like doing a fancy project.

Otherwise, Strong Pale Ale maybe? I love Belgian SPAs.

I want a Kolsch or Pilsner....or some giant red.

Double IPA

>>5659741

This. It's important for me to prove that I'm not drinking piss beer like lager. I'm a grownup and I can handle hops now.

A central European lager. Fuck the IPA arms race. I want to see more good quality lagers in our home/microbrew scene.

Also this: >>5658745

The secret ingredient is eagle piss.

make an alt beer from dusseldorf. show them how hipster you truly are everyone knows koelsch now so show them it's evil dark brother.

>>5658556

Red ale, of either variety

>>5659824
Oh man, a good Flanders red is a thing of beauty. I'm not sure I can trust American brewers to do it justice.

Wheat Ale is the only answer. Everyone loves wheat beers.

>>5658556
flaxseed and molasses

>>5658556
oatmeal stouts all day errr day

>>5658556
bho shatter infused chocolate drink so I can get high as fuck instead of drunk

>>5659837
>Upland
Hey I live 3 blocks from there

Heather Stout

no hops, only heather

My local spot here in Somervilla, MA makes a really good stout. If you don't have anything really rich and dark yet, I'd recommend that. While I dig their kristalweizen and their session IPA, the stout is good for introducing people who want a more coffee/chocolate experience.

>>5658556

Märzen

>>5658556
something that's not too hoppy. i want an american beer that tastes like a stiegl or a tyskie or okocim

don't do an ipa, there are way too many of them out on the market and i am sick and fucking tired of craft beer bars havin 95% of the beer menus devoted to IPA's and dark beers

>>5660067
>don't do an ipa, there are way too many of them out on the market and i am sick and fucking tired of craft beer bars havin 95% of the beer menus devoted to IPA's and dark beers

Amen. A nice, crisp lager goes a long way.

>>5658556
do an herb/spice/vegetable beer

I brewed a ginger/honey/lemon beer yesterday with 2 row/ carapils, then cascade for bittering and willamette near flameout.

Used 6 oz of ginger at 30 mins and another 2 oz at 15. Also lemon zest at flameout. The hydrometer sample tasted amazing

>>5658556
belgian abbey ale

>>5658556
Ice porter. I don't know if anyone does it in the US but in Québec a few breweries are fiddling with ice beers.

Do a very dry dill wheat beer.

Or maybe a Goze with honey.

Perhaps a Czech pilsner with rye, just a really crisp refreshing one. Half the pilsners out there are too sweet.

A pineapple Berlinerweiss would be really cool, I had something similar in Portland, but they made it super sour and cut it with Hamms.

Rosemary IPA? Brown sugar oatmeal stout (maybe with barley wine as the sugar?)

Fig lambic? Dandelion Cream ale? Barrel aged agave ale?

I'm a friggin wellspring of ideas.

>>5660279
In the us ice beers are associated with cheapo beers for bums to get smashed on. Kind of like "dry ciders" in England.

>>5659103
>India is a wonderful country with nice food and people and beer

Do not lie to OP

medieval style mead

>>5660300
I don't mean "ice" like in Keystone Ice. I mean ice like in ice wine or ice cider.

>>5660408
ice wine means the grapes are harvested after the frost. so with ice beers do they use hops and malts done the same way?

>>5658556
just do a quality lager/pils, but do it the fucking right way. I like porters, stouts, etc as much as any beerfag but its hot as fuck where I live most of the year and heavy beers aren't always appealing. I like IPA in hot weather but brewers are over doing the style. for gods sake brew a good pilsner, I think it is overlooked because people associate it with big low quality macro brews, you need to be part of the solution and get the craft beer pilsner trend rolling.

>>5658556

if the brewery is North American, do a good British style brown or bitter or whatnot. Simple, well made British style ale with hops like fuggles or goldings. Not enough of this kind of thing made in North America, and all of the imports tend to be stale by the time they get bought.

>>5660421
They brew the beer in a frozen barrel so it crystalize in the process increasing the alcool content.

>>5658556
If it was really local yes IPA because IPA tastes best fresh.

As much as I dislike fruit beers in general, I once was working at a beer festival and they had this coconut porter on tap. It was amazing. First to run dry. We got drunk by noon.

>>5658556
Do a quality blonde ale that is not bitter

>>5660427
this x a million

lagers are a pain in the rectum to homebrew, and pilsners/helles lagers are the ideal beer for when you just want a beer to chill with

i'm not looking for a triple zombie dragon dildo IPA or devil's taint porter, just a nice clean crisp pils

i can never find a good pumpkin beer, only a few come to mind and they are imperial ales and stouts

Lager.

God damn it is hard to get a good lager

>>5661551
Helles style lager

>>5661284
i pity you.
there's a local brewery here that makes a spiced pumpkin beer every year following the giant pumpkin growing contest, it tastes like pumpkin pie.

>>5661595
You know how I know you like dick?

>>5658556
According to this thread (and the shelves at most liquor stores) the market wants some shitty fruit chocolate gimmick.

>>5658556
its summer make a Saison! granted it wont be summer when it is finished but still Saison!

>>5658556
Oatmeal stout

>>5658556
farmhouse ale

Flanders brown.
'cos I sure don't want to make one, but I want to drink it.

>>5661259
>>5660427
One thing I haven't seen in the US you could try to make is Zwickl or Zwickelbier.

This is unfiltered bottom-fermenting beer, usually a lager and has a very different mouth feel compared to filtered beers.

>>5658587
Second this! Also a Barleywine ale would be awesome.

>>5662300
>bottom-fermenting beer, usually a lager
all lagers are bottom fermented and ales are top fermented

English Brown Ale

>>5660446
So like a lager? If so a ice porter sounds retarded

>>5663605
saint arnold has an amazing limited barleywine right now if you have access. its the 20th anniversary brew and I think it is available the rest of the year. I wish they would make it year round or at least make it a seasonal bomber, I think its worthy.

>>5659865
ding ding ding!!!!

So close to Oktoberfest,,,,hmnn,YOU ARE FUCKING ASKING CK? Go away you should not brew

Barleywine aged in something that has previously aged amaretto. When I see "aged in x barrels", I'm all over that shit cause I'm a fucking sheep. But amaretto actually sounds like something that you would want leeching into a beer.

>>5658556
espresso milk stout

>>5663766
Coincidentally that brewery is like 15 mins away from me.

>>5658556
hefeweizen

Do a chocolate coffee oatmeal type stout. Mess around with espresso flavor, try adding some hint of cranberry or raisin, or go towards a vanilla. Lots of options, usually all come out great, and end up with a moderate to high abv.

Something spicy. I'm piss tired of bitter beers. I want a cold beer with bite and burn.

RYE, RYE, RYE! Seriously anything with prominent rye. RyePA even. So delicious

Bump

>>5658556
A nice cream ale.
that shit is seriously underrated.

make a firestone pale 31 clone lol

>>5658556
Barleywine.

English style, well balanced.

>>5660446
This is the worst description of Eis beers I've ever heard. You don't brew anything in a frozen barrel. Once your fermentation is complete you take the beer to a low enough temperature so that you freeze some of the water to remove from the final beer. It's a process called freeze distillation. Yes, it increases the final ABV, but not at all in the way you say it does.

Play with using a variety of simple sugars (syrups, candi sugars, nectars, fruit juice) and higher ABV but light bodied American ales. Focus on showcasing new experimental hops that compliment the flavors of the ferment-able sugars. Simcoe+Ahtanum and Agave nectar is a good example. Aim for something like 8% ABV using a neutral American yeast strain with about 10% of the final malt bill being the simple sugar. Dry hop like a motherfucker in various waves and lick the tears of plebs that are "really tired of IPA's, ugh, they're all the fucking same bitter shit." Just hit a reasonable IBU then throw in some heavy late hop additions to shut them up.

>>5659718
Saison could be the next thing. I got some test batches going on with gooseberries and they taste great.

>>5659733
Gueuze would be awesome project. Sadly its too much time and space consuming.

>>5660297
Experienced with dill flavor using Sorachi Ace. I didnt like it personally.
Gose is an awesome style and we make one batch of gose every year for summer season.
Pineapple berliner weiss sounds like a gimmick. That beer alone is a rare sight so why add something to it?

>>5660427
We dont have enough cooling capability for bottom fermenting beers at all. Change is coming later this year. Sad.

>>5660436
Yoropphaggot here. We got loads of those.

>>5661254
We have one on regular production.

>>5661879
Yup. It can be also fun on this side. I made a beer with regular malts but added potatoes and dill to the mash. Boiled the wort with rhubarb and beetroot added at 10min. Primary fermented with belgian ale yeast and added brettanomyces to secondary. Gimmicky enough?

>>5662248
YES!

>>5664094
Wanna join us? You sound like a nice guy.

>>5664330
Whisky casks are hard to find here due to the high demand. So I think amaretto would be nearly impossible or too expensive. Nice idea tho.

>>5665497
Got one of those on regular without cranberry/raisin though.

>>5665541
Saison with rye could work.

>>5668584
Sound impossible to balance. Light body with simple sugars and high abv doesnt work. Too much punch in the alcohol.

>>5669293
Uh, what? You're not a very good brewer if you don't understand that using a significant portion of simple sugars to lighten the body of the beer while increasing the alcohol is a standard method when it comes to making DIPA's.

Look at beers like Pliny the Elder, Heady Topper, and all the other big names. They typically use around 10% highly fermentable sugars, hit the 8% ABV mark, and have extremely light body's for the style all while hiding the booze. I recommend picking up the IPA book from The Brewers Publications by Mitch Steele of Stone to further expand on making a good DIPA using simple sugars. Seeing as you don't see many good DIPA's coming out of Europe I figured this was a good suggestions.

>>5658556

A marzen/oktoberfestbier that is adapted to be brewed with ale yeast so you don't have to lager it for five months.

A hellesbock or helles eisbock. Hnggg.

An ACTUALLY GOOD ESB. (a lot of the bitters ive had have been rather one dimensional lately... There's a reason I love fullers)

Or anything with mandarina hops. I want to fuck those hops.

>>5658556
A hearty baltic porter.

>>5658556
Imperial IPA
>IPA
Not enough imperials around me m80. Currently in DFW
Best I've ever had ratebeer com/beer/flathead-lake-imperial-ipa/71782/

An IPA that's not just a "let's add as many hops as we can don't worry the craft beer community will call anybody who realizes it tastes like liquid xanax unrefined." Something more inline with Heady Topper. Rich hop taste, but not xanax-esque.

Very few places make ESBs, from what I've seen.

Or go with an Irish Red.

cider

though knowing me I'd just end up staggering around the orchard pissed as fuck everyday in no time

>>5658556
A steeped ale, ala hibiscus ale, for example, Revolution's Rosa

>>5669293
>added brettanomyces to secondary
how long did it take to get the flavor you wanted?
I've considered trying that but I always hear people say it takes a really long time to get any funkiness, and i'm too impatient.

scotch ale

the most perfectly balanced amber, ever. Fuck your IBU stunt brewing. Fuck your dark beers that come with a free fedora. Make something versatile and delicious. Failing that, catch me by surprise like Ft. George's "java the hop" did.

Lambics and sours.

I think they are going to catch on and be the next big thing. I base this on absolutely nothing.

>>5658556
Black and tan. Dat Mississippi mud is my jam.

Or a pale ale. Not IPA but something like Sweetwater 420. It's my current favey.

>mfw Sweetwater reps are coming to the liquor store I work at for a fish fry, beerfest, music and cigars.

Just do whatever three floyds is doing.

But whatever you do, do not get on the IPA bandwagon.

>MOAR HOPS

I love if my local brewery made a Belgian Tripel

Microbrew Malt Liquor

sell them in growlers covered in paper bags

>>5658556
Make an ale and a lemon soda. Then your customers can mix them for a shandy.

Why is there no 'root beer' flavored beer?

I honestly think it could be good.

>>5672536
That would be ginger beer pleb.

Ale

>>5671408
How about a triple dry hopped quadruple ipa that is unfiltered so that there are hop particles still in the brew. Also just add some hop resin at the end for that extra bitter finish.

>>5672538
ginger beer is nothing like root beer

The butterbeer from harry potter

>>5660427
This guy fucking gets it. The market is totally flooded with IPAs that mostly taste the same. I hated pilsners until I had a real one, and it was nice. Sometimes you just need a beer that you can have an easy six-pack of without getting bloated and too drunk to function

>>5659837
I don't faggot

>>5672668

The reason you see so much IPA is because the turnover for IPA is relatively quick, about 6 to 9 days from wort to tap. Most of the microbreweries are running between 7 and 15 barrel systems, which means that they just don't have the capacity to devote one fermenter (or two, even) to brewing a pilsner for the full 28-30 days that it requires. I mean, they do, but that means shrinking the rest of the menu down so that you can cycle out the rest of your high volume beers through the other four fermenters.

Source: I was the general manager of a brewery for a few years.

>>5672737
Really? How interesting, I did not know that. How long do different styles of beer usually take? Stouts, Porters, etc

>>5658556
something very tasty but very drinkable, not any specific style but something with an actual strong, different flavour.

What other beers do you currently do?

>>5672737
You need to explain how to get into a job like that

>>5672668
thank you, I am the fag you respond to. don't get me wrong, I adore a quality IPA in the summer and a quality imperial stout in the winter. but most of the time I just want to drink some beers because they taste good, its hot outside and they get me buzzed and refreshed. the lack of good pilsners and lagers is disturbing and I would very much like to see smaller breweries making them. a pils does not have to taste like Miller Lite, you can make that shit taste fucking good. Left Hand makes a great year round pils, Saint Arnold has an awesome summer seasonal pils I always look forward to, amongst other good craft brew pilsners.

I also want to see more Irish red ale and Marzens (oktoberfest). some more quaff-able thirst quenching shit and less mega 12% abv things that taste like chocolate syrup and carbonated mineral water.

pic related, local berliner-weisse. low abv and completely refreshing in the heat, its like somebody squeezed lemons into a san pelligrino.

>>5658556
What part of the country are you in?

>>5658556
nitro injected IPAs, which taste like ales because the creaminess of the nitro (which if you've ever had a nitro milk stout and you probably have so you can get a basis for what I'm talking about) mitigating the abrashiness of the IPA
> not an IPA fan here myself, but I like nitro IPAs

>>5672536
>Why is there no 'root beer' flavored beer?

There are. I don't remember the name but I saw it at my local liquor store.

>>5658556
Fresh, unfiltered lager is really yummy when done right. Nice ferment characteristics, good mouthfeel.

>>5658556
>If you could decide what kinda beer a small brewery starts brewing next what would it be?
As a home brewer, go fuck yourself unless I'm part owner.

I already publish all of my recipies publicly.

>>5672737
So in addition to the hipsterfuck dollary-doos, the fad's being driven by efficiency for brewers?

Fascinating insight, old chap.

>>5673931

Well, I'm a chef with lots of management experience, I applied for the job and interviewed extremely well. I worked my way up from the bottom, and it's been a solid 12 years of industry experience to get me to the point where I would even be considered for the job. And, honestly, it was a shit job compared to the Brewer (and her assistant). I ended up working 70+ hours a week, often without a day off for weeks on end. She, on other hand, worked around 40 hours a week, had weekends off and had generally very little active work. Brewing is a lot of waiting and checking temperatures. It's also more approachable. You'll find that any number of brewers are willing to take on assistants, though the job often pays only a little more than minimum wage. In time, you'll learn more than enough to brew your own beer, and with a little luck you could open your own for less than 50 grand. At that point, you basically have to be an idiot not to make money on beer. The profit margin is around 30-40%, compared to 8-11% on food.

tl;dr: fuck management. learn to brew.

>>5674691

Efficiency is one thing. Cost is another. Lager has to be fermented and matured at 45 Farenheit, while ales can be done at (roughly) room temp. If you're going to cool that much beer, you either have to pay out the ass for expensive glycol, or you have to refrigerate the entire room. That's why you see so many brewers in Europe maturing their beers underground in massive caverns. If you're doing an impressive amount of volume, lagers actually become much cheaper to brew, since you need fewer raw materials for the same volume of beer. Most brewers aren't doing that sort of volume, however, and the only way to do it is to start canning, which is its own mess.

It's honestly also just outside of the skillset of your average brewer. Pilsners require nuance and careful attention to the maturation process over several weeks.

>>5675877

(cont'd)

Meanwihle, you can brew an award-winning IPA with very little patience and very little room for error if you just dump a bag of hops in the fermenter and wait. Hell, you can cycle through four full batches of an IPA and hammer out all of the inconsistencies and problems in the same amount of time it takes to mature a batch of disappointing lager. The Czech and Bavarian masters of the form have been perfecting their lager recipes for literally centuries. American craft brewing, on the other hand, is basically one generation old. It's a very exciting time, for sure, but some beers just require a patience and understanding of the process that only comes with decades of experience. That means that we will eventually start to see really amazing lagers over the next decade or two as tastes mature and brewers develop a skill for brewing quality lagers

>>5658556
do something ultra oldschool like brew true to the old Reinheitsgebot from the Holy Roman Empire. a thousand years of tradition, read up: http://en.wikipedia.org/wiki/Reinheitsgebot
I'm Austrian, we're number two on per capita beer consumption.

>>5675882
>you can brew an award-winning IPA with very little patience and very little room for error if you just dump a bag of hops in the fermenter and wait.
>American craft brewing, on the other hand, is basically one generation old.

You could not possibly be any more full of shit at this point.

>>5658791
I like the sound of that
>>5658845
yes
>>5659900
yes
>>5662231
yes, oh yes
>>5658640
yes
>>5659865
oh oh yes
>>5664376
oh shit, that sounds good
>>5673276
yes.

Stouts have my vote.

>>5676022

Whatever you say, pal.

One of us worked in a GABF Gold medal brewery for years, the other is an angry homebrewing troll on an internet board.

>>5675983
Well have a pint for me, and become number one.