Totally copying this thread idea from another forum.
What unpopular or contrarian opinions do you hold about beer, be it homebrew or commercial?
One rule: No arguing. This is supposed to be a happy occasion!
I'll start...
There are too many damn IPAs. One craft/micro near me makes IPAs almost exclusively. Then there's now "brown IPA" and "session IPA" ... it all sounds gimmicky to me. At this rate there'll be a gose IPA by the end of the year.
Rehydrating dry yeast is unnecessary. I know Palmer says to rehydrate, but IMHO this is using a baker's trick (proofing) where it's not needed. A baker needs the wee yeasties to do their thing in just a few hours before baking, and rehydrating/proofing gets things going faster. Brewing is on a longer time horizon.
"Hard" versions of sodas ... why? I really don't see the point. If I want a "hard" root beer, I'll just spike my root beer with liquor. A little gin is fantastic.
What unpopular or contrarian opinions do you hold about beer, be it homebrew or commercial?
One rule: No arguing. This is supposed to be a happy occasion!
I'll start...
There are too many damn IPAs. One craft/micro near me makes IPAs almost exclusively. Then there's now "brown IPA" and "session IPA" ... it all sounds gimmicky to me. At this rate there'll be a gose IPA by the end of the year.
Rehydrating dry yeast is unnecessary. I know Palmer says to rehydrate, but IMHO this is using a baker's trick (proofing) where it's not needed. A baker needs the wee yeasties to do their thing in just a few hours before baking, and rehydrating/proofing gets things going faster. Brewing is on a longer time horizon.
"Hard" versions of sodas ... why? I really don't see the point. If I want a "hard" root beer, I'll just spike my root beer with liquor. A little gin is fantastic.