cweston
Well-Known Member
As is discussed from time to time here, you can't help but be impressed with the quality control standards of commercial breweries, regardless of what you think of their products. As homebrewers we know how much the same beer can vary from batch to batch (to say nothing of how much fun we have tweaking it a little differently each time) due to a whole host of variables that may be very difficult for us to control. This goes double for standard American Macro lagers, which have so little color and flavor that even the slightest deviation would be noticable.
Which leads me to this thought...
Homebrewers all probably fantacize at least a little about going pro, but I bet it's not nearly so much fun as we imagine it might be. How stimulating do you think it is for the New Belgium guys to brew their 100 Bajilionth batch of Fat Tire according to the same recipe? Good thing there are always test batches to work on.
It's no wonder seasonals have become so common, even with some macrobrewers: there's room to try new things and room to tweak the recipe in a little different way than last year's version.
Which leads me to this thought...
Homebrewers all probably fantacize at least a little about going pro, but I bet it's not nearly so much fun as we imagine it might be. How stimulating do you think it is for the New Belgium guys to brew their 100 Bajilionth batch of Fat Tire according to the same recipe? Good thing there are always test batches to work on.
It's no wonder seasonals have become so common, even with some macrobrewers: there's room to try new things and room to tweak the recipe in a little different way than last year's version.