Hmm, classic brewing discussion.
"Do this, it works 100% of the time."
"I tried that, it doesn't make a difference."
I guess its all a matter of taste. Ill try the easy changes for the low oxygen method. It seems like it will be beneficial regardless. But I really think there is another piece to this puzzle.
Good point. I brew with a friend, and when doing tastings for each of our new beers I will say things like, "upfront theres honey and maltballs,... and some light herbal notes.... and in the finish... some dry bready malt?"Also don't forget some people are blind to flavors that others detect plainly.
I've never had a German lager (tap, can, bottle) where I've tasted specifically fresh grain. I get more of an almost malted character, kind of like that flavor I get in malted milk balls or malts from DQ.
Yes, and some people like that maltballs-like flavor, I am one of them. My dad is not. And that isn't fresh grain to me. That's MALT. Difference there. And, in my 4 years of low o2 brewing, as well as a friend of mine's low o2 brewing, have never gotten that flavor in my beer. Not once. I don't know if Bilsch is saying that I am the one who called them lies. No, man, I've been doing this low o2 stuff as long as you have. Maybe longer. Depends how quick you were to adapt after that goofy PDF first came out. But this isn't a pissing match, what I'm saying is, maybe you're doing something I'm not (probably are, because you've probably got a complicated sauergut reaktor and all that jazz). I get a fresher tasting beer with low o2, that is one thing that is for sure. The European lager flavor? Nope. But like I said, that isn't a fresh grain flavor, that's a very malt-like flavor that is more intense than regular brewing practices.Good point. I brew with a friend, and when doing tastings for each of our new beers I will say things like, "upfront theres honey and maltballs,... and some light herbal notes.... and in the finish... some dry bready malt?"
My friend: "its good. It tastes like German beer."
Got a specific example? My absolute favorite beer in the world is Weihenstephaner Premium. World's best helles right there. Fresh grain flavor? NOPE. Intense malt flavor? YEP! Such a good beer. Have had it fresh on tap and fresh and old from the bottle. We don't get cans of it around here (why? I have no clue, I'm quite sure it's available in cans overseas).FWIW (which is about zero) I consider pils malt to be 'grainy' and darker base grains (ale malt, vienna, munich) to be progressively more 'malty'. I find wheat to be 'bready' (no surprise there). It's going to be hard to help the OP when everyone has a different idea of 'fresh grain flavour'!
As above, I do taste fresh grain flavour with pils and helles, but definitely more malt character in darker lagers. Only fresh off tap though - I've never had a bottle with the same character. Again, it's hard though when we all describe flavours differently.
I guess its all a matter of taste.
Got a specific example? My absolute favorite beer in the world is Weihenstephaner Premium. World's best helles right there. Fresh grain flavor? NOPE. Intense malt flavor? YEP! Such a good beer. Have had it fresh on tap and fresh and old from the bottle. We don't get cans of it around here (why? I have no clue, I'm quite sure it's available in cans overseas).
Good point. I brew with a friend, and when doing tastings for each of our new beers I will say things like, "upfront theres honey and maltballs,... and some light herbal notes.... and in the finish... some dry bready malt?"
My friend: "its good. It tastes like German beer."
I'm pretty sure that sour note you mention in wheat beers is due to yeast selection. I find most German wheat beers don't have it, but most American wheats do.Good heavens, I need to learn to read better. I thought you said "upfront there's honey and meatballs", and yet you seemed to like it................
I am more of an ale person, especially highly hopped ales, so I don't know if I can really think of a beer that I've thought of as "fresh grain" in flavor and aroma, although I've certainly had tons of beers that scream MALT (especially in Germany last year).
I don't love wheat beers and sometimes pick up a tart note in wheat beers where wheat is 45% or more of the grainbill- but I think maybe one of the others who mentioned adding some wheat may really up that grainy note.
Yea, an infection.
You've never had a good meaty beer before? There great on a cold winter night. The secret is 1/2# ground beef in the mash.That's weird - I also read "meatballs" the first time through, thought "Wait - what?!", and read it again.
I think I've been conditioned to expect the weird around here
Cheers!
No sir. I was referring to that quirky yet lovable character, Vale71.I don't know if Bilsch is saying that I am the one who called them lies.
Good point. I brew with a friend, and when doing tastings for each of our new beers I will say things like, "upfront theres honey and maltballs,... and some light herbal notes.... and in the finish... some dry bready malt?"
My friend: "its good. It tastes like German beer."
It's all about how much effort you want to put in. Some people spend hundreds of hours and thousands of dollars pursuing excellence in sports, others do the same with instruments, some do the same with beer.Some folks make particle physics easier that brewing beer. Right!!
Enter your email address to join: