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-   -   Did you develop other tastes by homebrewing? (http://www.homebrewtalk.com/f19/did-you-develop-other-tastes-homebrewing-409141/)

cluckk 05-04-2013 11:02 PM

Did you develop other tastes by homebrewing?
 
I never liked wine or whiskey until I started homebrewing about ten years ago. Studying the history, process and profile of various fermented beverages got me interested. I found that the tastes developed through trying many styles of beer also helped me appreciate these other beverages. I have come to truly appreciate wine and whiskey. For wine I really like full, rich reds and for whiskeys I truly enjoy various Scotches and Bourbons. As I write this I'm enjoying a nice glass of Bulleit Rye whiskey.

Thunder_Chicken 05-04-2013 11:41 PM

I think brewing beer at home has caused me to actually taste and experience beer (homebrew and commercial) in a much more specific way. Before I homebrewed, beer was either 'good' or 'bad'. Now I am learning details about the styles; I can even pick out certain hop flavors in brews. I appreciate what it takes to make certain styles - some are much harder than others.

I am starting to explore wines now. I've thrown together several batches of Ed Wort's apfelwein because it is dirt cheap, simple, and good (really a cider I think, but wine-like). I am also experimenting with meads (my wife doesn't like many wines but she likes a moderately sweet mead). I am not a wine connoisseur by any stretch, but I do enjoy dry Reislings and Merlots and I think that may be my next big endeavor, to make a really nice grape wine.

Beer brewing rewards patience with good beer, and winemaking even more so. Starting out as an impatient newbie, a few weeks can seem like forever. When you learn that maybe a couple of months might be better, your mindset changes. When you can master the patience to be willing to make a product that may take years to mature, I think that is a good thing. We live in a world where people expect 24/7 instant gratification. It's easier to be patient with many things (even people) when you can accept that good things come to those who wait.

Cyclman 05-05-2013 03:12 AM

Not exactly what you're intending, but I just did my first co-brew-smoke day. I figured I'm outside for most of the day AG brewing, so why not get a smoker and make some BBQ simultaneously. Worked awesome. Aside from the time investment, it's cheaper than going out for BBQ all the time, so now I'm leveraging my brew days.

HopHoarder 05-05-2013 03:17 AM

Ah Bulleit Rye Whiskey; very nice. For me since homebrewing, I pay more attention to commercially made craft beer and thnik about how it is made. I'd say with homebrewing I've gravitated more towards hoppy IPAs; especially doing hop bursts and hopstands.

Zuljin 05-05-2013 03:31 AM

Not just booze, but other foods. Mushrooms. It used to be I would eat something with mushrooms in it. That's fine. But I wouldn't use them as an ingredient myself. Now I'll grill a portabella to eat as a side. I blame stouts and porters.

Thunder_Chicken 05-05-2013 03:37 AM

The food pairings forum on HBT is fabulous. People tend to get into ruts about what the put in their mouths. You can't really live on bologna sanwiches on white bread every day. There is so much to experience out there!

cluckk 05-05-2013 08:50 PM

I have to say my food tastes have developed as well. Though I have always been willing to try everything once, I have gotten more into picking out the flavors, and textures of what I eat. Now when I experiment with a new food I try to figure out where each part of the experience came from--ingredient or technique.

BTW, I cannot recommend the Bulleit Rye enough. It is excellent.

Billy-Klubb 05-05-2013 09:06 PM

I wouldn't say developed, but refined. I've always had "expensive" tastes for a kid from the trailer park, but after I started brewing they got a little more "expensive".

Beernik 05-06-2013 03:23 AM

It's improved my cooking. I'm better at thinking about ingredients and imagining how the flavors will blend together when cooked.

PanzerBanana 05-08-2013 10:42 AM

My interests deepened the more I got into beer history and traditional brews. If anything I've become more of a purist with other spirits.

Experimentation has always been par for the course with beer. With spirits I don't like a lot of fiddling about.

So I'm a single malt scotch guy. I like some blended, but they'll always lose out if I have a choice. Top two favorite Islay and Speyside.

Don't much go for whiskeys for the simple fact that "filler" grains find their way into the mash. What bugs me is the fact there was a point in time that whiskey was barley only. So I just stick with scotch because single male whiskeys cost more on average and taste like scotch. Just less peat smoke.

I did finally track down a "rye". I love rye beer so I had to try rye whiskey. It was really good. But I don't know if it was single-malt. Tried it before I dove into some research. "Rye" has to contain at least 51% rye malt so the rest can be anything. And distillers are WAY behind the increasing and renewed interest in ryes. Single-malt anyway.


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