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Funny, I didn't find any elk tenderloin in the beer cooler when I purchased a 4-pack of their abominable Amber Ale, so to answer your question: No, I didn't pair my liquor store purchase with their expertly prepared food. If you're going to distribute bottled beer to a liquor store, shouldn't...

I don't know, you tell me. Like I said, I have nothing against a well-hopped beer. I'm just saying that just because a beer is packed with hops, doesn't necessarily mean that it's good. See: Sacred Cow sa·cred cow Noun An idea, custom, or institution held, esp. unreasonably, to be...

I cooked a Vienna Lager, but later discovered what it meant to actually 'lager' a beer. The kit stated that the lager yeast would perform well if fermented at ale temps. So I pitched the yeast and let it sit at about 62 Farenheit. A krausen finally appeared after ~6 days. I found this to...

I would agree with you. There are many tasty beers with a predominant hop flavor which are out-of-this-world incredible (like the Schlafly APA I mentioned). I just think too many beers are adored because of their IBU, not for how they actually taste.

50% of all Hinterland Brewery beers come to mind. This is a very regional beer, so perhaps not recognizable. Another that comes to mind is Hop Devil by Victory. I know this is probably sacrilege for most of you, but I just don't think it rounds out a full flavor profile.

Hello Forum: This is an invitation to opposing view points. First off, let me state that I love hops in moderation. Contrary to popular belief, any criticism towards hops and hop usage does NOT therefore deem the critic as a "hop wimp" or someone who doesn't truly appreciate the flavor of...

Welcome, and Sláinte!

That sounds great. I'd be interested to hear how it turns out. How long do you plan to ferment it?

Okay great. Thanks for your responses. This is one of my first brews and I wasn't sure if this resembled an infected batch. Cheers!

This is a Vienna Lager kit that has been fermenting at ale temps, a little on the cooler side (60-64 deg F). After about 5 days post-brew day, I finally found krauesen in my primary fermenter. Does anyone have any comments or thoughts about the appearance of this? Thanks for your comments!