Part of coming to terms with a problem is admitting it. Twelve steps, right?
My name is nugent and I really like lower alcohol beer. No, no, no ... I'm not talking terrible, mass-produced, "tastes great, less filling" swill. I'm talking beer that has been brewed
- with the lower ABV in mind deliberately.
I was in the UK this summer and had some fabulous ales, many of which were < 4.0% ABV. Some of them blew me away - hoppy, malty, interesting and not watery and meaningless like C**rs L***t or Key****e L***t. Finding lower ABV brews in North America (yes, Canada too) is a challenge. From my experience, a brewer of really good lower alc beers takes the aspect of the flavour profile, that alcohol clearly provides, in mind when producing it. I'm in the process of working with different malts, hop types and addition times and yeast. I've started using yeast starters and fermentation control too. My question is really focused on the process
The collective know-how on this forum could power a city for a year, so I'm looking for your wisdom on what you do or what you think should be done to really develop a deliberately-low OG brew into a fantastic finished product that make people go WOWSA!!! Please chime in regardless of style. I'm going to brew British-style ales, but brewing is brewing ultimately. Please don't be shy!
Thanks as always, HBTers.