bperlmu
Well-Known Member
I was just wondering whether malt extract was ever used by professional breweries or is really just a homebrewer thing? just something ive been curious about....
I think I saw something in a magazine that was an extract based, fully turn-key brew pub solution (the brewery part anyway).olllllo said:They make extract systems specifically for restaurants and bars.
mcsorleys?Beerlord said:NY states oldest brew pub used to be(might still be but i think they contract out now) and extract brewery. Their beers pretty much sucked.
no. think 300 miles west.Olive Drab said:mcsorleys?
HP_Lovecraft said:Most Guiness outside Ireland is brewed by extract.
In the USA, for example, Guinness Draught is usually brewed by Labatts using hopped malt extract from Guinness.
So technically it still "comes from ireland", though Guinness has not been an Irish company for a long time.
nick
HP_Lovecraft said:Most Guiness outside Ireland is brewed by extract.
In the USA, for example, Guinness Draught is usually brewed by Labatts using hopped malt extract from Guinness.
So technically it still "comes from ireland", though Guinness has not been an Irish company for a long time.
nick
bperlmu said:I was just wondering whether malt extract was ever used by professional breweries or is really just a homebrewer thing? just something ive been curious about....
rabidgerbil said:As to Guinness not being Irish, I believe the point the poster was making is that it has not been Irish for a long time now,
There's a great brewpub in Portsmouth, VA, named Alt Platz, where all of the beer is brewed via extract + grain or partial mash recipes. The brewer simply can't efficiently dispose of several hundred pounds of spent grain. So, he buys bulk liquid extract at a very reasonable price, and his profit margin is such that he is now looking for a bigger venue. I had the good fortune to sit in on a brew day there, and I was very surprised at the simplicity of the process. It was simple homebrewing on a very grand scale. If you ask me, pure genius!david_42 said:Yes, there are breweries that use extract. In several cases I know of, it is a matter of waste disposal. If you can't sell (or give away) your spent grain, this can be a real problem.
You are highly misinformed. Though I brew all grain and take great pride and satisfaction in making great brew from fairly raw ingredients, I have to acknowledge that extract brewing affords almost as much flexibility as all grain brewing. Specialty grains can be used to GREAT effect in extract brewing. You should not discount it as a very valid and very creative process through which to create great beer.blaqball said:I have these feelings too.
To me it's like making cookies from scratch or buying the just add water version.
It's sort of a bad example because the box kind taste better than my homemade cooking. Steeping grains is fun. Mixing in DME is not. Extracts seem so inside the box....boring. This much of that grain and this much of that one and this and that. I'm making my own beer. I want the best and I'm not looking for the easy way to do it.
The basis is an unfermented but hopped Guinness wort extract shipped from Dublin, which is added to local ingredients and brewed locally.
Bernie Brewer said:Water St. Brewery in Milwaukee is an extract brewpub. As has already been stated, I am sure there are more.
Well saidNot sure where you heard this, but it has to be flawed. With the amount of guinness sold, it would be incredibly expensive to use malt extract, especially hopped malt extract, given that they probably do use hop extract. And according to guinness themselves "All the GUINNESS® sold in the UK, Ireland and North America is brewed in Ireland at the historic St. James’s Gate Brewery in Dublin."
And how do you figure that they haven't been Irish for long, "1759 -
Arthur Guinness signs a 9,000 year lease on a disused brewery at St. James’s Gate, Dublin for an initial £100 and an annual rent of £45." 250 years seems like a while to me.
Correct . Irish through and through .Irish employees Irish recipe Irish ingredients what more is neededNot sure where you heard this, but it has to be flawed. With the amount of guinness sold, it would be incredibly expensive to use malt extract, especially hopped malt extract, given that they probably do use hop extract. And according to guinness themselves "All the GUINNESS® sold in the UK, Ireland and North America is brewed in Ireland at the historic St. James’s Gate Brewery in Dublin."
And how do you figure that they haven't been Irish for long, "1759 -
Arthur Guinness signs a 9,000 year lease on a disused brewery at St. James’s Gate, Dublin for an initial £100 and an annual rent of £45." 250 years seems like a while to me.
Yes. There are places that do all extract brewing and there are places that use DME as "additives"I was just wondering whether malt extract was ever used by professional breweries or is really just a homebrewer thing? just something ive been curious about....
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