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11-17-2012, 04:52 PM
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#1
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Join Date: Jun 2012
Posts: 82
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Order of tasting?
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I am going to have my family taste my first 5 home brews today before our early Thanksgiving dinner. The brews are: IPA, Imperial IPA, Hefenweizen, Porter and a Spicy Holiday Ale. Any thoughts or suggestions to make this more fun that it is already going to be. What order should they taste them in? I was going to have them rank their favorite to least favorite and write comments that I can put in my notes. Any other ideas? Thanks in advance.
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11-17-2012, 04:57 PM
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#2
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Join Date: Oct 2012
Location: Sacramento, CA
Posts: 169
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I like that progression that you have them listed in! The imperial IPA will be nice right after the regular IPA to show the difference. The hefeweizen is great and the porter is more of a holiday beer to me anyway, with the roasted flavors. And to finish it off in lieu of the holidays, your spiced ale! Sounds delicious!!
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11-17-2012, 05:51 PM
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#3
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Join Date: Apr 2012
Location: Richland, WA
Posts: 1,024
Liked 117 Times on 93 Posts Likes Given: 100
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Hefe
Porter
IPA
Spice
Imp IPA
Last two could be swapped though.
IPAs depending on IBU will kill your taste buds for lighter flavored beers.
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11-17-2012, 06:34 PM
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#4
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Join Date: Aug 2012
Location: Dublin, OH
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I agree with Night, or put the spice before the IPA. Definitely do not follow the other suggestion... IPAs will fry the palette before tasting the hefe and porter.
Edit: when doing tastings, the idea is to scale up the body, flavor and aggressiveness of each beer so you don't overwhelm the tastebuds.
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11-17-2012, 09:10 PM
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#5
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Join Date: Aug 2011
Location: Philly, PA
Posts: 830
Liked 39 Times on 31 Posts Likes Given: 74
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Definitely do the Hefe before IPAs.
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#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse
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11-18-2012, 07:01 AM
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#6
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Yeast Welfare Technician
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Location: San Diego, CA
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I don't know much about the spiced holiday ale, but I'd probably go
hef (lightest), holiday, porter, IPA, IIPA. The best way is to move from lightest to strongest (in regards to your palate, not the color/alcohol of the beer).
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Bottled:Monticello Barleywine, Red Nosed Tripel
Kegs:Cali Common, Imperial Common, Sunshine Belgian Rye, Sticke Note Alt
Secondary:Cherry Blackberry melomel
Primary: Honey Blonde
On Deck: Belma Pale Ale, Cluster Fug IIPA, American IIPA v1.0, rauchbier, roggenbier
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11-18-2012, 01:55 PM
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#7
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Join Date: Nov 2010
Location: Wakefield, RI
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The holiday is the tough one. It depends on the strength of flavor and alcohol in that one. If it's fairly lightly spiced and moderate ABV, I'd put it after the Hefe (as daksin said). If it's strongly spiced and high ABV, I'd put it last. If it's somewhere in the middle, I'd put it just before the IIPA.
If you're pairing these with food, there might be other concerns, too. The spiced beer might go well with pumpkin pie depending on its flavor.
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[Carboy #2] "Ol' Limey" Best Bitter (--> NHC)
[Carboy #3] Empty
[On Tap (Keg)]
(L) Boddington's Clone ("Ol' Limey special")
(R) Wedding Night Stout
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged) (--> NHC)
[Bottles]
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