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Old 05-15-2009, 01:06 AM   #1
g_rath
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I was thinking about making this and was just wondering if any one has made it and how it turned out. Sounds like a good lawnmower beer with a Belgian twist.
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Old 05-15-2009, 02:27 PM   #2
SnickASaurusRex
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I don't know what that is. Could you post more info? Maybe a link to a product or a description.

 
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Old 05-15-2009, 06:41 PM   #3
Ego Archive
 
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This months Zymurgy had an article with a "Schoolhouse Tafelbier" recipe, that might be what the OP is referring to. After looking at the article, I have to admit that I'm curious as to how bold (Flavor wise) I could make a 2-3% beer.

I'm thinking if you used a good amount of Vienna, and the carmelizetion method, you might be able to fake the body....
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Old 05-16-2009, 12:43 AM   #4
g_rath
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Sep 2007
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Yes that was what i was talking about. I tried to edit my post but something was messed up and I didn’t have time to mess with it.
So I just decided to try it for fun. I will let you know how it turns out.
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Planed: more cider.
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Keged:Pumpkin spice, wizen.
Bottled: Hard cider, Oaked bourbon vanilla cider, Vanilla Porter.

 
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Old 07-23-2010, 02:21 AM   #5
MVKTR2
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Dec 2007
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Time to Zombify this thread, after all it's one of 4 hits I got when googling Tafelbier!

My question is the same as the OP, has anyone attempted this brew? It appeared in the May/June 2009 issue of Zymurgy. Apparently the back story is that in 2001 there was a Belgian Pilot program to replace sodas with low alcohol bier in schools, about 2%. The result was apparently termed Tafelbier.

Original Recipe below:
Note 1 gallon of first runnings are to be caramelized/boiled for 1 hour.

For 5.5 gallons:
3.75 lb Belgian Pilsner Malt
1.0 lb Caravienne Malt
0.25 lb Aromatic Malt
0.5 oz Saaz 3.2% (60 min)
1.0 tsp freshly cracked black pepper (5 min)
Wyeast 1214 Belgian Ale

OG = 1.025
IBU = 7.2
SRM = 6.0
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Old 07-23-2010, 03:03 AM   #6
homebrewer_99
 
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Tafelbier, "table beer"...must be a variation on a theme for "table wine" aka Blue Nun, et. al.
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Old 07-23-2010, 04:25 AM   #7
Nugent
 
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Quote:
Originally Posted by homebrewer_99 View Post
Tafelbier, "table beer"...must be a variation on a theme for "table wine" aka Blue Nun, et. al.
Blue Nun ... shudder ... my nana used to drink that, or dry white with a teaspoon of sugar in it. Ugh.

Seriously though, a very interesting idea and story about serving it to school kids. When I see my students have a can of soda and a packet of chips at 9 am, really how can this be worse for them? Wouldn't fly up here either - our booze laws are even more 'temperate' than those in the US.


 
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Old 07-23-2010, 05:25 AM   #8
STEVENJAN
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May 2009
High Desert California
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I actually made a low alcohol beer. 1# Wheat DME with 1 cup Corn sugar in a 2 gal. primary (I used my Mr. beer Barrel) It is 2.2 abv It tastes ok.
It is a little thin. I drink it when I am really thirsty but I don't want a quick buzz. I have a couple of bottles left.
I would try some flavor enhancers like the pepper in the Zymurgy recipe. I think it has endless possibilities. How about some orange oil? Just thinking out loud. I might try an amber DME or a dark. Something with a little more body. Put some honey in it maybe.


 
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Old 07-23-2010, 06:53 AM   #9
MVKTR2
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My idea was to brew this with a slightly different grain bill to try for more body/mouthfeel. Also thought I'd add a little homemade candy syrup to keep it in the belgian tradition. I'll probably hit this recipe in a couple months.

% LB OZ Grain
60% 3 2 Belgian Pale
19% 1 0 Belgian CaraVienne
7% 0 6 Belgian Candy Sugar Light info
7% 0 6 Wheat, Torrified
6% 0 5 Belgian Aromatic

.325 oz Tradition @ 60 Min 6AAU

Yeast WLP 550

Essentially I took the original recipe, added wheat for a little body (might need to add more), candy sugar for character, & reduced the base malt to offset the other additions.

Has anyone brewed it?

Schlante,
Phillip
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Old 07-23-2010, 06:02 PM   #10
Shooter
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Funny, I'll actually be making this recipe this weekend, but I'm going to do it with pilsner extract and wing it. It might turn out terrible, who knows.
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