Bubba from Forest Gump said:Anyway, like I was sayin', IPA is the fruit of the sea. You can barbecue with it, boil it, broil with it, bake with it, saute with it. There's, uh, IPA-kabobs, IPA creole, IPA gumbo. Pan fried, deep fried, stir-fried. There's pineapple IPA, lemon IPA, coconut IPA, pepper IPA, IPA soup, IPA stew, IPA salad, IPA and potatoes, IPA burger, IPA sandwich. That- that's about it.
I'm actually fairly ignorant on the matter. What is the difference between American, Australian, and Indian Pale Ales?
There all identical save for one critical difference. Like most things Australian, one12oz AustralianPA contains enough venom to kill 10,000 men and can be ordered in the convenient sizes of pot, schooner, midi, stubby and pint.
Each of the seven states/territories having different measures for each, of course.
...West Coast IPAs, East Coast IPAs, Belgian IPAs, brown IPAs, sour IPAs...
"...shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."
So if an ipa isn't pale shouldn't it be called something else. It may not be considered a funny thing I heard about beer, but I think it should be sometimes especially when it's a black India pale ale.
we've tackled the subject more than once. the best (ha. ha. ha.) defense I've heard so far is basically put: breweries call an amber color beer an India Pale Ale, so all ideas of logic go out the window. based on this argument, I'm gonna call my next Sweet Stout a Neo English Black Saison IIIPA, Jr., III.
Guess who doesn't read the thread!
Eh, I read it, but really, more than half the comments are OT, so what's the big deal? Nothing to see here, move along...
You read it and decided it would be a good idea to post the exact same thing a few posts apart?
So called black IPA, sometimes called India Black Ale or Cascadian Dark Ale, is basically an American IPA with added roast malts, and first appeared around 2010 if I am not mistaken.
we've tackled the subject more than once. the best (ha. ha. ha.) defense I've heard so far is basically put: breweries call an amber color beer an India Pale Ale, so all ideas of logic go out the window. based on this argument, I'm gonna call my next Sweet Stout a Neo English Black Saison IIIPA, Jr., III.
... From what I understand, Brown IPA, Red IPA and white IPA are basically larger, hoppier versions of American brown ale, Irish red ale, and American wheat ale, respectively, though they are still evolving as styles so they may eventually have more defined style characteristics.
I thought White IPAs (at least those in the strain of Deschutes Chainbreaker, which I thought was one of the first) were hopped up Belgian Wits, not American Wheats. Belgian yeast, orange and corriander, etc.
This is true. A white IPA is more of a witbier than an IPA. It's usually hopped up with some American hops but not usually to the extent of a regular American IPA. mmmm, I could go for one right now
For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions. -A. Bourdain.
I thought White IPAs (at least those in the strain of Deschutes Chainbreaker, which I thought was one of the first) were hopped up Belgian Wits, not American Wheats. Belgian yeast, orange and corriander, etc.
Or am I mis-translating Wit?
(Hint: I'm not. It means white.)
Does this mean that halfwit's are only half white?
And dimwit's are maybe a shade of ecru?
Yeah, which likely makes you and me very witty...
For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions. -A. Bourdain.
That, and the fact that yeasties are living creatures, and you'd be a MONSTER to kill them. :fro:
Funniest thing recently. Founders relabeling Breakfast Stout because of law regarding the use of images of minors on alcoholic beverage labels. The funny part is the phone number on the fridge actually is a recorded message and you can leave a voicemail. I'll let you call the number for the message.
Well actually...
Mash temp is not much of a factor anymore with the modern highly modified grains. There's a thread about it here somewhere. Someone documented some tests they ran, maybe it was Kai? With certain malts it didn't much matter what temp you use, it always comes out the same.
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