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Old 05-16-2005, 04:27 AM   #1
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Default What is the most difficult style of beer to make, in your opinion?

What would you say is the most difficult style of beer to brew?

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Old 05-16-2005, 04:37 AM   #2
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Bad brew... hands down.

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Old 05-16-2005, 02:19 PM   #3
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I was wondering where to bring this up, and this is as good a place as any. I'll start by giving my opinion on the question: The most difficult style to brew is any style that has no place for flaws to hide. Light ales, light lagers, pilsner, helles, etc. It's like brewing completely naked. If you screw up even just one little thing, you can't hide it. High hop rates and high OG's can go a long way to mask flaws.

Which brings me to my point: I think the brewers of the Big Three: Bud, Miller, and Coors, are some of the most talented brewers on the planet. Their product is NOT BAD. I don't think any of the major American Pilsner brews are actually bad, or even taste crummy. They just don't taste....period. Someone give me one particular taste in any of those beers that is actually bad or foul tasting. Their mass appeal and popularity is so high because of their lack of taste. The other thing that is startlingly apparent is the utter lack of any flaws. Those beers are as clean (and lifeless) as a whistle. Any homebrewer would be hard pressed, if challenged properly, to brew a beer that light and that clean. The accomplishment of these breweries to manipulate and consistently deliver a product this devoid of any distinguishable charateristic is really awe inspiring.

I'm not kidding, these guys are my heroes. I don't particularly care for their product, but I admire it immensely. Comments?

Prosit,

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Old 05-16-2005, 02:55 PM   #4
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They have experimented full time and still employ scientists (brewers and such) to maintain their recipe.

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Old 05-16-2005, 04:28 PM   #5
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I don't recall where I heard it but brews such as Meister Brau (Miller) and Busch (A.B.) were products that didn't make the QC cut of Miller High Life and Budweiser. Could be urban legend...

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Old 05-16-2005, 04:59 PM   #6
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Quote:
Originally Posted by desertBrew
I don't recall where I heard it but brews such as Meister Brau (Miller) and Busch (A.B.) were products that didn't make the QC cut of Miller High Life and Budweiser. Could be urban legend...
Sounds like urban legend...
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Old 05-16-2005, 09:17 PM   #7
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I'd agree with tnlndsailor. Any brew that has no strong/dominant characteristic is tough. I brewed a pale ale that would be fantatstic if it weren't for an off flavor. I have several theories where it came from, and I've changed my proceedures to correct it, but that batch of beer is almost unbearable. I expect to get a nice light dry, hoppy beer and all I taste is the off flavor. Other delicate beers, like the Pilsner, rely on a good balance, and if one characteristic is off, you notice it.

Other styles, like the Oatmeal Stout and the Chocolate Porter have some very dominant flavors, so even if the beer isn't well balanced, it still tastes great.

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Old 05-18-2005, 01:58 AM   #8
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Quote:
Originally Posted by tnlandsailor
I was wondering where to bring this up, and this is as good a place as any. I'll start by giving my opinion on the question: The most difficult style to brew is any style that has no place for flaws to hide. Light ales, light lagers, pilsner, helles, etc. It's like brewing completely naked. If you screw up even just one little thing, you can't hide it. High hop rates and high OG's can go a long way to mask flaws.

Which brings me to my point: I think the brewers of the Big Three: Bud, Miller, and Coors, are some of the most talented brewers on the planet. Their product is NOT BAD. I don't think any of the major American Pilsner brews are actually bad, or even taste crummy. They just don't taste....period. Someone give me one particular taste in any of those beers that is actually bad or foul tasting. Their mass appeal and popularity is so high because of their lack of taste. The other thing that is startlingly apparent is the utter lack of any flaws. Those beers are as clean (and lifeless) as a whistle. Any homebrewer would be hard pressed, if challenged properly, to brew a beer that light and that clean. The accomplishment of these breweries to manipulate and consistently deliver a product this devoid of any distinguishable charateristic is really awe inspiring.

I'm not kidding, these guys are my heroes. I don't particularly care for their product, but I admire it immensely. Comments?

Prosit,
Heh, I have said basically the same thing and have been ripped a new one for the mere thought!! But I think the same, the guys at the mega breweries are great brewers! They make their beer in numerous cities in the U.S. and throughout the world, and their beer is EXACTLY the same from every brewery. That is not an easy thing to do.
As for the hardest beer, I have to agree that the lighter brews are most difficult, but would say that light lagers have to be the hardest. Light lagers there is no room for errors or anything off slightly, they have to be clean and crisp.
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Old 05-18-2005, 01:21 PM   #9
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i disagree with "the big three" being the best brewers. mainly because these guy's have it made, right? the top-of-the-line equipment, endless resources of research, test markets, etc. plus, they use all kind of "junk" in the beers besides the big 4 - yeast, water, malt, hops - to get their final product so clear and tasteless. if they had to list all the ingredients in their beers like other food products do (by law no less!), most would be 15-25 pages long. so, with that being said, i feel the craft brewers who don't have the killer brew systems like the big 3, that can produce good quality beers time after time, are the best brewers. i bet if you had one of A-B's or M's brewers on a 3 bbl system and asked them to brew a Pilz, no two batches would be the same, as in their mega-breweries. just my $0.02 worth........
cheers!
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Old 05-18-2005, 09:59 PM   #10
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I don't think the big guys should be knocked for having high tech setups. We all rely on technology in our brewing to varying degrees. Between knowing the acid levels of our hops and the extract potential of our malt we all are way advanced from what the major brewers had ~120 years ago. None of us are stuck using 100% smoked malt because of the old style of kilning. This is all good stuff. I'm looking forward to having a dedicated lagering fridge someday.

When it comes down to it, their scientists are also brewers. They have to understand the basic process in addition to details right down to the microscopic level.

Yes they use adjuncts in their beer and other items I'm sure could only be defined as chemicals. So?

I don't drink their beer. I like mine better. I do respect their ability to repeat a process exactly every time.

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