This is the single greatest post I've seen on this board. And no, I'm not being sarcastic.
Awesome.
I too am in awe. Wow.
This is the single greatest post I've seen on this board. And no, I'm not being sarcastic.
Awesome.
I may have the name for my next ESB.
That's what my last one came in at. BJCP guidelines say ESB can be up to 6.2 so I'm not too far out of style.6.6% ESB? That's a little high. Wild label.
This is the single greatest post I've seen on this board. And no, I'm not being sarcastic.
Awesome.
A simple recipe, traditional English ingredients, make yourself a nice label to go with it. When I made the beer, it was very popular.It is named for the fact that I can easily imagine a beer very similar to this being drunk in large tankards in the common room of inns by weary travellers in your favorite fantasy novel. Whether washing down a roasted chicken or being enjoyed by itself with friends, I hope you get similar feelings when drinking this ale.
(But they called them EPA, since they were more highly hopped to survive the long journey to Esgaroth.)
I know that others disagree, but the fact that dwarves call for stout (an ale) and ale (an.......ale) separately makes me think Tolkien was not very knowledgeable. There was a bitter or brown or something at his local pub called "the ale" for short and he thought ale to be a specific style.
hoffmeister said:Holy Crap! I posted this barely an hour and a half ago, and look at the responses! Thanks everyone, I had no idea this would go over so well. I think the general consensus so far has been a mild brown for the Hobbiton region, I think that opting for herbs rather than hops is a good way to go. Like someone mentioned, given the current shortage in some areas, this might now be a bad time to give this a try. I'm honestly not too up on my indigenous British herbs, but does anyone have any thoughts as to what might be appropriate? Also, I know it's generally not part of the style of a brown mild, but I was thinking about using a small quantity of oak chips in the secondary to simulate the casks they used, since I'm sure they didn't have glass or stainless fermenters Good idea, bad idea?
I did a cursory glance through Fellowship last night and I didn't see anything specifically related to beer, but I'll take a better look when I get home. I'll also consult some of the other materials, as someone suggested. Thanks again everyone, I'm glad this is going over so well!
I did recreate that recipe that John Palmer put out for his Bella Donna Tooks Oaked Mild. I got a little crazy as a new brewer by adding 2# of honey as soon as the second krausen subsided. I tasted the beer prior to adding honey and it was as he described in the video, but after the honey was added, it tasted amazing. I am aware not much of the honey will be in the final product because of all the fermentable sugars, but it seemed right, also the honey addition bumped the gravity up to 1.035, but i did fail to take the grav reading prion to the honey addition. I also noticed the essex ale yeast was wonderful very active. I harvested from two krausen for a high yield of beautiful yeast. I will be using this yeast again, I also will be brewing this with no modifications again because i licked the spoon it tastes wonderful. Just to stay true to the recipe and John Palmer legacy I will keep this one going. Batch after batch will be made for my friends and I. I will post about the honey batch after bottle opening day. Until then i will follow the recipe to the letter while Honey Took is building carbonation in the bottles.I'm amazed no one has mentioned John Palmer's Hobbit Mild (http://brewingtv.com/recipe/2011/9/23/belladonna-tooks-oaked-mild-john-palmer-recipe-for-btv.html)
I'm planning to make it without oak once I bottle my last batch but I was thinking of a small batch of braggot/metheglin inspired by the Rangers. Something they would make with what was at hand in the wild places esp. considering Aragon's knowledge of plants. Some malt and hops would set up a background for the rest well but some buckwheat honey and wild rosemary seem good to me, maybe some rye malt too. Planning to use English ale yeast. More of a tribute than an actual attempt at copying a specific style.
Okay, so I'm going to expose my dorkiness to all of you, but I think you might be able to help me. This was partially encouraged by a posting a saw for Butterbeer, from the Harry Potter books. I'm a huge J.R.R. Tolkien fan, and when I was recently watching Fellowship two scenes got me thinking. In one, during Bilbo's birthday party, Frodo accuses him of drinking too much of the Gaffer's ale, to which Bilbo admits that he has. Later, at the Prancing Pony, the hobbits are delighted when they find they can get beer in pints.
Now my question is, what type of beer would hobbits drink? Would the beer they brew in Hobbiton be different from the beer brewed in Bree, since they are for different clientele, or would they be similar? I know there's not any sort of indication of what their preference in beer might be, but I thought it might be fun to come up with a recipe for either the Gaffer's ale or Bree ale, or both. I'm thinking something like a mild brown ale or bitter for the Gaffer's, and maybe a hearty brown ale or even a porter for Bree, since there are men there and its a bit rougher of an area. Any thoughts/suggestions would be welcome, but please keep comments about my nerdiness to yourselves
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