Recent content by Pehlman17

Haha 😂 You’re right. That’s what I get for posting 5 beers deep.

The Voodoo brand from New Belgium was one that I used to love. Especially the classic yellow label Voodoo Ranger. I even emailed the brewery a few years back with questions about the recipe because it had such a unique and distinct flavor to it. To the point where when they said it was brewed...

Stone unfortunately has discontinued practically all of their original lineup at this point. Other than Arrogant Bastard I’m not sure what’s still around, at least in its original form. This Ruination was one of their limited throwback re-brews. From my understanding they’ll be re-brewing...

I kind of bought this with some intention in regard to my post. I figured there’s no better time to discuss the evolution of ipa without a taste of a fresh example of where it came from. I will say I’ve learned a lot from trying this beer again. I stand by my opinion of bitterness overall, but...

I think this is definitely relevant to the conversation. I definitely don't expect beer styles to be completely frozen in time. I've also been an advocate for creating new styles or sub-categories when something comes along that was born out of one style but no longer resembles it's predecessor...

I think that 100% right. Incentives change in an overly saturated market. Priorities move toward mass appeal, novelty, and attention seeking. Don’t get me wrong. I think a lot of good as come along as well in the past few years. The quality of hops and hop products has improved exponentially...

Regarding Sierra Nevada Pale Ale being outside the style guidelines for American Pale Ale, I’ve heard the same. It’s pretty crazy when the beer that epitomized the style for so long is somehow deemed to be no longer appropriate. As far as the crystal malt and oxidation thing, I’ve talked about...

I feel like I’m starting to understand the old “fool me once, shame on me, fool me twice, shame on you” saying. I picked up a 4-pack of canned IPA from a very respected brewery here in Southern California. Packaged on 2/4/24 printed on the bottom. I crack one of these cans open and pour it into...

There's one page dedicated this this is Scott Janish's New IPA book. A former brewer from Ballast Point conducted a bunch of experiments when they were opening their east coast location. The idea was originally in order to help them figure out how to flavor-match between the east coast and west...

So good. Old school as f*ck, but that’s why I love it. #MakeIPABitterAgain

Agreed. There is likely plenty of magnesium in the malt. I've never had any issues that I'm aware of that have come about from not adding magnesium salts to my water, even using distilled as a base. The strategy that seems to work overall for me is sort of the John Palmer approach. Using gypsum...

I have a very similar question as the OP. I reached out to Sierra Nevada about adjusting water for brewing the homebrew recipes for Pale Ale and Torpedo from their website. Scott the brewmaster was kind enough to write back to me and provided some information on their process and even provided...

I’ve definitely noticed a similar quality in their beers. What would you guess water profile wise that might be giving this character?

Good to hear! I have a pack waiting in the fridge ready for the next brew. Can't wait!