I've had two people tell me it's stupid to brew a session (low ABV) beer

[Yooper]

I just got back from the NHC, and I spoke to several great brewers about my goal- trying to make a really good but lower ABV IPA. It's extremely difficult to do, and I was asking advice from some well-known brewers to try to find out what would be the best way. It's definitely not easy. Right now, my current IPA is 6%. I'd like to be able to get it to 4.75% or so, but keep the same amount of great hops flavor.

The lowest ABV beer I brewed was a mild- I think around 3%. For a party last weekend, I brewed an oatmeal stout that was 3.12%. It was perfect for a summer party, and the keg disappeared quickly!

 

[HalfPint]

I just got back from the NHC, and I spoke to several great brewers about my goal- trying to make a really good but lower ABV IPA. It's extremely difficult to do, and I was asking advice from some well-known brewers to try to find out what would be the best way. It's definitely not easy. Right now, my current IPA is 6%. I'd like to be able to get it to 4.75% or so, but keep the same amount of great hops flavor.

The lowest ABV beer I brewed was a mild- I think around 3%. For a party last weekend, I brewed an oatmeal stout that was 3.12%. It was perfect for a summer party, and the keg disappeared quickly!

To be honest, I've never even thought about brewing a session IPA. I'd imagine that would be quite difficult to produce a smaller beer with enough malt profile to handle a hopping load required by an IPA.

Have you had any success with this? If so, I'd love to hear about it!

 

[Yooper]

To be honest, I've never even thought about brewing a session IPA. I'd imagine that would be quite difficult to produce a smaller beer with enough malt profile to handle a hopping load required by an IPA.

Have you had any success with this? If so, I'd love to hear about it!

Nah, this last one was supposed to be 4.9%, but I had it attenuate more than planned, finishing at 1.008. Great for the taste, but it finished at 6%! Still better than the original 7.2% but not exactly a session beer.

I'm going to try again with "maltier" malts for the malt backbone and try to keep the IBU/SG ratio the same, and shoot for a lower OG. It's definitely the most challenging beer I've been trying to make to date.

(In a slightly "in awe" category, the authority I was asking advice from was John Palmer last evening. He spent quite a long time talking about recipe creation with me. Didn't get much advice on the session IPA but he told me his thoughts on my plans for a blonde dopplebock).

 

[HalfPint]

Nah, this last one was supposed to be 4.9%, but I had it attenuate more than planned, finishing at 1.008. Great for the taste, but it finished at 6%! Still better than the original 7.2% but not exactly a session beer.

I'm going to try again with "maltier" malts for the malt backbone and try to keep the IBU/SG ratio the same, and shoot for a lower OG. It's definitely the most challenging beer I've been trying to make to date.

(In a slightly "in awe" category, the authority I was asking advice from was John Palmer last evening. He spent quite a long time talking about recipe creation with me. Didn't get much advice on the session IPA but he told me his thoughts on my plans for a blonde dopplebock).

At least you're not throwing out names Yoop!!

I'm sure you'll figure it out, and when you do, you'll share it with us so we can all enjoy!

Hey, while we're on the topic of session beers, , do you have a really good recipe or know of one on here (one that you'd actually make again) for a Barley wine or RIS? I know my next brew will probably be a fruit beer, but when I buy grain, I usually buy multiple grain bills to save on shipping and I think I want to brew a large beer since I've really never brewed anything over 1.100.

Thanks,
J

 

[Yooper]

At least you're not throwing out names Yoop!!

I'm sure you'll figure it out, and when you do, you'll share it with us so we can all enjoy!

Hey, while we're on the topic of session beers, , do you have a really good recipe or know of one on here (one that you'd actually make again) for a Barley wine or RIS? I know my next brew will probably be a fruit beer, but when I buy grain, I usually buy multiple grain bills to save on shipping and I think I want to brew a large beer since I've really never brewed anything over 1.100.

Thanks,
J

Not me- but Brewpastor's RIS is kick ass. He put it in the database, so you should be able to find it easily. I'm definitely no expert on big beers, but I think that the ones in the database with good reviews would be a good place to start. I really respect the experienced brewers around here, and I know you could find one there.

There's always the Palmer/Zainasheff book to fall back on if you need more ideas. I use "Brewing Classic Styles" all the time. And had both of them autograph it for me yesterday *cough *cough. (Seriously- I'm joking about the namedropping. They were awesome and it was great talking with them and I'm still a little awestruck that Palmer and I talked so long about a couple of my recipe ideas. Sorry to throw that in here, but it really IS a great book to help with a basic recipe formulation for each style).

 

[KCBrewer]

The friend that turned me on to home brewing is one that pretty much only brews high abv beers. His beers are good, but I always know to drink with caution.

I like to drink beer, so a lower abv is great for steady drinking. If you want to chill by the pool all day and have some beers, you can still function to hang out that night.

Drinking beer is like sex, you can pound them fast and be finished before everyone else, or take your time and enjoy the ride.

 

[Cheeto]

The friend that turned me on to home brewing is one that pretty much only brews high abv beers. His beers are good, but I always know to drink with caution.

I like to drink beer, so a lower abv is great for steady drinking. If you want to chill by the pool all day and have some beers, you can still function to hang out that night.

Drinking beer is like sex, you can pound them fast and be finished before everyone else, or take your time and enjoy the ride.

That is Sig worthy !!!!! :rockin:

 

[LagerLover24]

I brew mostly session beers. Non brewers sometimes don't understand that it's not about getting drunk for less money. It is about the process of brewing, and being able to recreate certain styles. We love to brew! Not just get drunk! He will never understand. Keep brewing those session beers!

 

[HalfPint]

That is Sig worthy !!!!! :rockin:

ROFL!

You beat me to it.

 

[HalfPint]

Not me- but Brewpastor's RIS is kick ass. He put it in the database, so you should be able to find it easily. I'm definitely no expert on big beers, but I think that the ones in the database with good reviews would be a good place to start. I really respect the experienced brewers around here, and I know you could find one there.

There's always the Palmer/Zainasheff book to fall back on if you need more ideas. I use "Brewing Classic Styles" all the time. And had both of them autograph it for me yesterday *cough *cough. (Seriously- I'm joking about the namedropping. They were awesome and it was great talking with them and I'm still a little awestruck that Palmer and I talked so long about a couple of my recipe ideas. Sorry to throw that in here, but it really IS a great book to help with a basic recipe formulation for each style).

Yeah, I've actually made a couple of recipes from that book that I've enjoyed thoroughly. I was actually already looking/comparing Jamil's Ris and Brewpastor's Ris.

I think that's awesome that you got to talk to JP for so long. That's definitely something that I'd brag about! Mr. Palmer's How to Brew is one of the reasons I finally decided to go AG. That guy is dang near godly in the homebrewing community.

 

[artyboy]

I don't put stock in anyone's comments relating to my homebrew unless they brew themselves and/or are beer geeks.

 

[OsbornBrewing]

I found, very quickly, that macro-beer-onomics is similar to micro. Where Yooper is talking about IBU/SG ratios, and the balance between flavors and tastes in a single beer. I found the same applied to my beer cellar rather quickly. After about 2-3 years into brewing, I had 10-12 cases of beer and was still picking up 12 packs at the beer store when I was going out. My cases were: Irish Stout, Chocolate Stout, Porter, Brown Ale, 2 IPAs, a Double IPA and a Amber Ale, loaded myself down with "big beers" and I was getting Sam Adams Light, Schlafly Summer Lager, Great Lakes' Dortmunder and beers like that for Summer drinking. I added a Summerfest, my first recipe creation, 3 years ago, and I can't keep it around in the winter, it's a 3.4% Lager that I use Ale yeast in. Cherry Wheat because SA can't seem to get it as right as I can that comes in at 3.6 and a Lawnmower Ale, at 3.2%, mostly for my dad so he doesn't spring MGD 64 on me at the lakehouse, but I nailed the hops here recently that I keep a case for myself, and at <$15/case in materials it's a keeper on the bottom line alone.
Now my beer cellar, actually just a stack of cases in the back corner of my basement , is rounded out and I haven't bought commercial beer for myself, except for a 6er to sample, or harvest yeast from, in 2+ years.

It's not often you are going to spend 3-4 hours sweating in your yard, and feel the need for a Sierra Nevada Bigfoot to quench your thirst.

 

[david_42]

You can try to explain that low-ABV beers require more skill than big ones.

Definitely do not share your homebrew with these idiots. Any of it. They want to get tanked, they can buy.

 

[HalfPint]

I found, very quickly, that macro-beer-onomics is similar to micro. Where Yooper is talking about IBU/SG ratios, and the balance between flavors and tastes in a single beer. I found the same applied to my beer cellar rather quickly. After about 2-3 years into brewing, I had 10-12 cases of beer and was still picking up 12 packs at the beer store when I was going out. My cases were: Irish Stout, Chocolate Stout, Porter, Brown Ale, 2 IPAs, a Double IPA and a Amber Ale, loaded myself down with "big beers" and I was getting Sam Adams Light, Schlafly Summer Lager, Great Lakes' Dortmunder and beers like that for Summer drinking. I added a Summerfest, my first recipe creation, 3 years ago, and I can't keep it around in the winter, it's a 3.4% Lager that I use Ale yeast in. Cherry Wheat because SA can't seem to get it as right as I can that comes in at 3.6 and a Lawnmower Ale, at 3.2%, mostly for my dad so he doesn't spring MGD 64 on me at the lakehouse, but I nailed the hops here recently that I keep a case for myself, and at <$15/case in materials it's a keeper on the bottom line alone.
Now my beer cellar, actually just a stack of cases in the back corner of my basement , is rounded out and I haven't bought commercial beer for myself, except for a 6er to sample, or harvest yeast from, in 2+ years.

It's not often you are going to spend 3-4 hours sweating in your yard, and feel the need for a Sierra Nevada Bigfoot to quench your thirst.

My next summer brew will be a fruit beer. I was thinking about brewing a cherry wheat actually. What's your recipe if you don't mind sharing.

Thanks,
J

 

[HalfPint]

You can try to explain that low-ABV beers require more skill than big ones.

Definitely do not share your homebrew with these idiots. Any of it. They want to get tanked, they can buy.

Yeah, I find myself often talking to people about homebrewing using words that makes me look very smart and that are far out of their vocab and think to myself, why are you still talking? It's hard for me to stop talking to someone about the hobby that I'm so passionate about, espcially when to them it's just a can of fizzy urine that him and his butt-buddy shotgun on the weekend.

I'm not talking about swmbo's BIL there b/c he is always legitimately interested in my brewing, especially when he gets all of the draft beer he wants when he comes over.

 

[DrHops]

I brewed a very light blonde ale for my wife a few weeks ago and it's great! I made a 12 gallon batch that comes in at around 3.8% alcohol. I used extra light DME, honey, agave nectar and citra hops. Even my brother in law who loves Guiness likes it. But to be honest, I really don't care what people think about my brews, if they don't like it, they don't drink it, pretty simple. It's perfect for taking to the neighborhood pool in my portable kegerator, try taking an IPA or a DIPA to the pool.

 

[throwbookatface]

I have no restrictions on my beer - I'll enjoy an Imperial Stout in the summer and a nice lager when it's cold. You know why? Because you're supposed to drink whatever the hell you want. I'll love a strong ale as much as the next guy but if you're the kind of guy who laughs at session beers, the only way you're coming to my Super Bowl party is if you:

A) Bring enough Rochefort 12 to keep everyone going for a while, or
B) Finish four 750mL bottles of said Rochefort on your own in front of me, then deal with my friends bothering you at 9PM telling you to get your hungover ass home.

Otherwise, enjoy your session beer. If they drink to get drunk, they're either wasting good money on high ABV ales without enjoying them, or should be drinking cheap vodka and Natty Ice instead. Brew what you like.

 

[Homercidal]

Nah, this last one was supposed to be 4.9%, but I had it attenuate more than planned, finishing at 1.008. Great for the taste, but it finished at 6%! Still better than the original 7.2% but not exactly a session beer.

I'm going to try again with "maltier" malts for the malt backbone and try to keep the IBU/SG ratio the same, and shoot for a lower OG. It's definitely the most challenging beer I've been trying to make to date.

(In a slightly "in awe" category, the authority I was asking advice from was John Palmer last evening. He spent quite a long time talking about recipe creation with me. Didn't get much advice on the session IPA but he told me his thoughts on my plans for a blonde dopplebock).

Meaning he couldn't get a word in edgewise!

Oh, snap! No he di-n't!

 

[mojotele]

Why is it always the brother-in-law in these stories? Apparently, brother-in-laws are real douches.

 

[bob1852]

I just got back from the NHC, and I spoke to several great brewers about my goal- trying to make a really good but lower ABV IPA. It's extremely difficult to do, and I was asking advice from some well-known brewers to try to find out what would be the best way.

The Red Rock Brewing Company in Salt Lake has an IPA Junior that's ~3.2%. I was skeptical, but when I tried it I really enjoyed it.

The problem I have is that I tend to drink my IPA's like a session beer - except that doesn't work too well at 6.5%

I've emailed Red Rock to get some pointers on their recipe, and if I hear back, I'll start a thread about it.....heck, I'll start a thread in the recipe/ingredients section anyway...

 

[Homercidal]

I wonder if you could brew a Pale with a bit more crystal, and a bit more hops, then dry hop it a bunch. Or mash a bit higher instead of more crystal...

I've been wanting to do a session beer for a while, but every time I think about brewing one, I end up brewing a Wit or Centennial Blonde instead...

 

[brewingkitty]

Drinking beer is like sex, you can pound them fast and be finished before everyone else, or take your time and enjoy the ride.

but DAD, i like to pound 'em fast AND long!

 

[HalfPint]

The problem I have is that I tend to drink my IPA's like a session beer - except that doesn't work too well at 6.5%

I have the same problem with IPA's.

Lets say I drink two, after that, I'm done. Once I get a bit of IPA in me, I can't help but keep that wonderful hop aroma right next to my face!

 

[olllllo]

Yesterday I brewed a mild, and being true to the style, when finished it will probably be around 3% or so. I tell this to swmbo's brother-in-law and another friend of mine and they say it's stupid to waste my time on such a beer.

I suggest that you have them over for chili. Prepare your chili to what you consider a reasonable amount and then double or triple the scovilles for theirs. No need to let them know in advance, since they have already told you not to waste their time with less than full strength things.

 

[HalfPint]

I suggest that you have them over for chili. Prepare your chili to what you consider a reasonable amount and then double or triple the scovilles for theirs. No need to let them know in advance, since they have already told you not to waste their time with less than full strength things.

lol.

I'm really glad that most of us homebrewers enjoy all styles.

 

[robtotten]

I haven't tried, but it seems like if you reduced the bittering hops quite a bit, and moved most of the bittering hops to flavor / aroma additions, you could still get a lot of hop flavor and aroma without being bitter to the point of being unbalanced.

To be honest, I've never even thought about brewing a session IPA. I'd imagine that would be quite difficult to produce a smaller beer with enough malt profile to handle a hopping load required by an IPA.

Have you had any success with this? If so, I'd love to hear about it!

 

[throwbookatface]

Why is it always the brother-in-law in these stories? Apparently, brother-in-laws are real douches.

I think any girl worth marrying had enough good parenting put forth by the family that her brother must suffer a bit of neglect. Good tradeoff, in my opinion.

 

[strat_thru_marshall]

I haven't tried, but it seems like if you reduced the bittering hops quite a bit, and moved most of the bittering hops to flavor / aroma additions, you could still get a lot of hop flavor and aroma without being bitter to the point of being unbalanced.

Isnt a session IPA just a Pale Ale?

 

[robtotten]

I didn't use the term, just suggesting a way to keep the hoppy goodness at lower gravities.

Isnt a session IPA just a Pale Ale?

 

[KCBrewer]

That is Sig worthy !!!!! :rockin:

LOL, Does that get me an HBT Hall of Fame nomination?