So here's the deal, SWMBO and I took the kids to an indoor waterpark in Frankenmouth (Michiganders know what I'm talking about) which is a super Touresty though real German area of Michigan (formerly UberCheesy, but surprisingly getting better thanks to $100's of millions in investment).
The Indoor waterpark/Hotel is owned by an old entity called Zhenders which is a german Family company there.
at said park they had a Beer on tap called Vienna Red. HOLY SMACK this was some good stuff. I mean REAAAAALY good. it was SUUUUPER Crisp and so hoppy that it almost took my breath away the first time I tried it, I was expecting a Killiansesque mellow red.
SO, my question is this.
If it was a Real Vienna Red then (according to Promash) it was a Lager and the IBU's are 18-30, not exactly stunning Hoppiness.
Now, if it was really an American Amber it's an Ale with the IBU's 20-40, BUT this bad boy was light and crisp. I suppose it was fairly IPAish now that I think about it.
I suppose I could use the American Red style and moce the IBU's closer to 50, but I'm not sure how crisp it will be.
DAMN I wish there had been someone behind the tap other than the clueless kid who probably spend his Saturday nights swilling warm Natty Light while this incredible brew is at his fingertips all day.
any thoughts?
The Indoor waterpark/Hotel is owned by an old entity called Zhenders which is a german Family company there.
at said park they had a Beer on tap called Vienna Red. HOLY SMACK this was some good stuff. I mean REAAAAALY good. it was SUUUUPER Crisp and so hoppy that it almost took my breath away the first time I tried it, I was expecting a Killiansesque mellow red.
SO, my question is this.
If it was a Real Vienna Red then (according to Promash) it was a Lager and the IBU's are 18-30, not exactly stunning Hoppiness.
Now, if it was really an American Amber it's an Ale with the IBU's 20-40, BUT this bad boy was light and crisp. I suppose it was fairly IPAish now that I think about it.
I suppose I could use the American Red style and moce the IBU's closer to 50, but I'm not sure how crisp it will be.
DAMN I wish there had been someone behind the tap other than the clueless kid who probably spend his Saturday nights swilling warm Natty Light while this incredible brew is at his fingertips all day.
any thoughts?