Originally Posted by TheCookieMonster
Nah ..Sorry bro.
Anyone who is experienced with brewing and beer would easily know the base recipe for a standard ale and what would be the differences between a British import, and a local variety.
I'm not dissing anyone. But honestly anyone with true experience and good at their craft would be able to answer this pretty straight fwd question.
There is a time when people can witness a separation between the men and the boys. This question unfortunate is one of those.
(the above statements are just personal
opinion of course)
Oh, well since this is only from "bro"s and experienced brewers, I guess you had better tell us the differences. I apparently am neither, since I can't guess what the differences are between a good beer that I never had and a bad beer that you won't identify. I am neither a man nor a boy, so will be unable to separate them.
I will say that if you are looking for a warm, biscuity, complex flavor, that comes from malts like maris otter or Golden Promise, along with some crystal and/or biscuit malt. Body is important, so mash at a fairly high temperature to preserve some of the long-chained dextrines. Yeast is important, too, so you could try a British yeast strain. If you like English beers, use English hops like EKG or fuggles.
Since there are many styles of English beers from milds to IPAs, I can't be more specific than that. An ESB will be very different from a porter, for example, and they have different ingredients. In order to nail down what it is that is "better", you'd have to know what style you were comparing a certain beer to. Roasty flavors would be out of place in a pale ale, but appropriate in a mild, as an example.
A "local" beer to me isn't in Toronto, so I can't possibly know what your local beer is or how it compares to a different beer.
Of course, if I was a better brewer I would be able to read your mind and know precisely what characteristics that beer had that you like.