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When first started getting into craft beer I would drink a lot of Budweiser. Never noticed that flavor because it had been my beer of choice since I started drinking. One day I was talking to this guy I worked with about beer after work. He told me to take a drink of my Bud and think green...

While I admire there technical abilities I think their beer is crap. I'm sorry but when the most noticeable flavor is acetaldehyde it's not a quality product. Now I know they are capable of making great beer. Anybody remember the hefeweizen under the Michelob label a few years ago?

Well my posts last night came off a bit wrong. I had a bit too much to drink and turned into an expert on everything. My apologies. As for the contamination. It is there, but so low that almost any amount of hops would stop the growth. It is impossible to obtain a pure culture with current...

Actually this has been proven to be true. Check out Basic Brewing Video a couple years ago. James made some beers using single base malts, dry yeast and no hops and every batch was sour. When he did the test again using liquid yeast the dour note was gone. I'm not saying it will effect most...

Dry is cheaper and doesn't need a starter. Liquid has more variety and has less contamination. IMHO US-05 is the only dry yeast I think is useful. And then in only highly flavored beers such as IPAs and big Stouts. In a blonde there is some weird ester that I dont care for. Some don't notice...

Wow. Most people here won't realize what a big deal that is. Ferris State is probably the top pharmaceutical school in the country. Good for her.

Funny thread. About Two Hearted. I have a friend who still calls it Cod Light. When Jolly Pumpkin first started I never looked twice at them. Something about the labels made me think the beer must be gimmicky. Upon a recommendation I tried La Roja. Now they are my favorite brewery and I love...

When I first got started my dad asked me when I was going to make something other than "flavored beer". At that point the craziest thing I had made was an oatmeal stout and a rye IPA.

Dark Horse even makes a beer called "Smells Like Weed". It's an awesome IPA. Hops and marijuana are quite closely related.

Yeah. It's usually referred to as a farmhouse ale. it's really very different from a saison though.

Biere de Garde is perfect for this. Malty, slightly estery and ABV is very flexible from around 5 to 7.5. Another option is pseudo lagers. A marzen made with a clean ale yeast can be very good. Like others said avoid hoppy beers or hefewiezen. Also there us no reason you can't make a dubbel...

My absolute biggest pet peeve is when people disagree with me. When is the world going to realize that I am always right?

People who insist that their prehopped extract kit fermented at 85 degrees with no oxygenation is as good or better than all-grain beers. People who complain about competitions and style guidelines. Maybe if you brewed better beer you would do better. It's not the guidelines fault.

Had some home brewed bitter earlier. I love the way Wyeast West Yorkshire works with the EKG and Challenger I used in this beer. Drinking Founders Backwoods Bastard now. Damn this beet rocks. I forgot how good it is.

Dude, sugar doesn't have a "bite". It isn't as syrupy as HFCS though. Have you tried the cane sugar versions of Pepsi or Mountain Dew?

Shorts did a collaboration with Half Acre called Spirit of '78 (I think that was the name). It was an IPA with guava. I didn't get to try it but my friends who did loved it. My be a good idea.

Palm Speciale. Pretty good and easy drinking beer. I just wish I could still get De Konnick.

I completely agree about 't Brugs Beertje. Fantastic place. Too bad you didnt get into sataminee de Garre. I want to go back to Bruges just for those two places.

Looks good to me. If I were designing a 15th century English ale it would be something like this 50% marris Otter 15% amber malt( think Simpsons makes some) 30% rauch malt 5% brown malt 20 IBUs of Northern Brewer all at 60 min OG 1.080 Mash at 155 Fermented with any estery english yeast...

We stayed in the Martins Brugge in 2007. Great hotel and my widow looked at the belfry. It was a bit expensive if I remember.