ayrton

Recipes 

Pfft. I don't believe you. I bet the real thing is way better. I guess you'll just have to let me try some to prove me wrong.

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McCall St. Brewer

Recipes 

I'm not surprised, Yooper, and I doubt it's arrogance at all. My second ever batch of homebrew was an Oktoberfest made with extract and ale yeast and without a secondary. It was not "lagered" either. It was finished in October, so there was lots of Oktoberfest beer in the stores. SWMBO and I blind taste tested it against some "real" stuff from Germany.

We both were very surprised that mine tasted better. Both beers actually tasted extremely similar to one another, which, as a fledgling homebrewer. We both ended up giving mine the nod because it tasted "fresher."

McCall St. Brewer

Recipes 

What I wonder about this clones vs. commercial beer thing is how would our homebrew clones stack up against a nice fresh glass of draft beer?

The biggest advantage our beer has against most commercial brews in bottles is that ours is alive and there's is usually pasteurized. It's almost like comparing fresh vegetables to canned ones.

uglygoat

Recipes 

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A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

david_42

Recipes 

Hop aroma starts declining immediately. Hazy IPAs are all the rage (not) and there is no reason to doubt that you can make something as good or better than the pros.

It's always interesting how the nose changes over the months. I've actually re-dry hopped on two occasions because the keg was "losing it".

Don't know about other brews, but my Rogue Mocha Porter clone (thank you AHB) stands up to the real thing on tap.

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cweston

Recipes 

I wonder if the "freshness" thing is due to most homebrew being unfiltered and (especially) un-pastuerized. Even when a batch has been aging 2-3 months, it still has that "fresh" taste that commercial beers often lack.

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Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

Bobby_M

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Recipes 

The real key to the head to head is to make it blind. Use identical opaque glasses/cups and have someone pour and mark the bottoms with a piece of tape. Taste and pick your favorite, then find out which one it is. I'm not saying it's not great, but as the brewer, you're biased.

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EdWort

Recipes 

Yep. I have SWMBO do the testing. She picked my Bavarian Hefe over a Weihenstephaner last time. She could not tell which was which, but she liked mine the best.

Congrats Lorena on great brew! I'd love to try it.

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Cheers,

EdWort

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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Pabst Blue Robot

Recipes 

I put my DFH 90 min. to a similar test and prefered it for the same reasons, the hop boquet was just a lot fresher than the bottled version. I crash cooled mine after secondary and that helped a lot with the clarity, but it was kegged, not bottled.

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zoebisch01

Recipes 

That is a huge part of it.

Lorena, it is not arrogance. You have a valid opinion on what is good and what is not!

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