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I’ve been the ultimate hazy skeptic. I don’t know if I’m just finally coming around or surrendering and admitting defeat, but this is very good. Damn it.

(Please pardon the crumbs and the dog hair :rolleyes:)

100%. I like to start from the finished product and work backward. Firstly, what is your goal, and are you achieving it in the finished beer? I think we too often try and diagnose problems from too far upstream. Which is where we find the folks telling someone their beer sucks (or is going to...

Another thing I've noticed, at least when it comes to brewers here in the states that are staunch adherents to European tradition, is they seem to have a stated goal of reproducing a specific flavor. Instead of saying "X-process or Y-ingredient makes for a better lager", they'll often say...

Since beer is basically food I try and look at it from a culinary perspective. Think miso in a caramel, cheddar in an apple pie, saffron in a citrus cake, egg yolks in custards, etc. None of these savory ingredients are the star of the show but they do such an important job of laying a...

I too really enjoy Centennial. I’m sure a big part of it is how prevalent it was in many of the IPA’s of the mid-2000’s so now it’s nostalgic. As far as the weed-like character you’re probably right that it’s different than the onion-garlic thing, and that’s sort of what I’m trying to unpack...

Im planning on brewing a Festbier here in a couple weeks. I plan on using Lalbrew Diamond lager.

Congrats! Man, I got a 6 pack of Anderson Valley Hop Ottin probably like 10 years ago that smelled like straight-up Parmesan. I had always heard about the cheesy hop thing and boy did this one have it. (Barf). Something I hope I never have to experience again. That’s certainly not the sort of...

That’s what I’ve heard as well. That later picking tends to correlate with more of the allium qualities.

I definitely by no means want those flavors to dominate. And I could be totally off in terms of what I’m actually picturing. I guess a better comparison would be like smelling really good weed. When there are a little bit of those stinky funky undertones it makes it so much more inviting and...

I’ve been trying to stay away from the drunken rants and go for a more sober nuanced approach to thoughts about modern beer. So here’s one for fun. I hear quite often in interviews with brewers of hoppy beer these days the avoidance of “OG”, the dreaded onion/garlic aroma that can come from...

How’s that not called Quadrupel Hearted???

Landed a big promotion at work. Celebrating tonight. Likely more to come.