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Old 11-13-2010, 05:05 AM   #1
JessBob
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Nov 2010
topeka, kansas
Posts: 6


So im getting married the first weekend in june and i want to brew some beer for the ocassion any sugestions on types or when i should brew in order to have enough time for beer to condition properly?

 
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Old 11-13-2010, 05:12 AM   #2

Lots of time. Kansas can be pretty hot in June so my choice would be a great light lager (Helles, Pilsner) or ale (maybe a Kolsch). The BMC crowd won't freak out because it will taste like something they know (but yours will be better) and beer afficianados will be impressed by something like a Kolsch.
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Old 11-13-2010, 05:21 AM   #3
sportscrazed2
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Sep 2010
Dyer,IN, Indiana
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I think you should brew a killians clone. it's something that beer geeks and non beer geeks can enjoy.

 
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Old 11-13-2010, 05:55 AM   #4
rjwhite41
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Oct 2010
Osceola, Iowa
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In June I would go lager or wheat... Oh a delicious wheat in summertime.

 
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Old 11-13-2010, 06:47 AM   #5
philrose
 
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Jul 2008
NoDa, Charlotte, North Carolina
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cream of 3 crops was a huge hit at my B-day last june.

That biermuncher and his delicious recipes!
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Old 11-13-2010, 07:02 AM   #6
wonderbread23
 
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Apr 2009
Brooklyn
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+1 for a nice Kolsch. I'm also a fan of Belgian wits when it's warm out.

 
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Old 11-13-2010, 07:09 PM   #7
redalert
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Sep 2009
Linden, NJ
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A nice lite highly carbonated fruity saison anyone?

 
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Old 11-13-2010, 07:58 PM   #8
GregR
 
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Aug 2008
San Diego, CA
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perhaps a berliner weisse?
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Old 11-13-2010, 08:08 PM   #9
rtt121
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Apr 2009
Indian Mills, NJ
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Quote:
Originally Posted by osagedr View Post
Lots of time. Kansas can be pretty hot in June so my choice would be a great light lager (Helles, Pilsner) or ale (maybe a Kolsch). The BMC crowd won't freak out because it will taste like something they know (but yours will be better) and beer afficianados will be impressed by something like a Kolsch.
+1

Congratulations BTW.

 
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Old 11-21-2010, 12:03 AM   #10
JessBob
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Nov 2010
topeka, kansas
Posts: 6

so i had a kolsch at my local brewwery last week and im not sure if it was because i drank some pale ales first or what, but the kolsch tasted like i was inhaling corn dust is this normal or do you guys think they used way to much corn?

 
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