So I went to a local brewpub to sample a beer or two while waiting for the kids to finish their dance classes. I've been to this place a couple of times and have never been wowed. This last time I started seriously asking myself why I'm wasting my money on their beer, when they also carry a very nice selection of regional beers (then I asked myself why I'd pay pub prices for something that I could probably buy at the beer store for 1/2 price)!
Anyway, they had something called a "Belgian Brown", which was described by the brewer once as having all Belgian malts. The waitress thought that he used Belgian yeast as well. I don't know. I felt a slickness on the tongue and it had an odd aroma that I would not associate necessarily with Belgian beers.
Then they had a Cream Ale, which was too heavy, too sweet, and too strong IMO.
They brew in 20 gallon boil kettle and ferment in 40 gallon fermenters, IIRC. They brew extract.
Maybe I'm becoming a bit of a snob, but IMO it should not be too hard to hit SG using extract, and fermentation control OUGHT to be the most important thing a brewer can focus on (besides sanitation obviously) if they are going to sell their beer. I'm not tasting that in the beer.
I know he's talked about some equipment upgrades, but I REALLY want to talk them into going AG. Yes it will add a bit of complexity to their brewing calculations, and some additional time during the brew day, but I honestly think they will get a cleaner tasting beer than what they are doing now.
After talking to the brewer, I think he has a pretty good feel for the brewing process, but hasn't mastered the art of making good extract beers. I KNOW that it's possible to make great extract beers if you are careful and aware of a few things.
I'm just torn between lending my opinion, and hurting their feelings.
Anyway, they had something called a "Belgian Brown", which was described by the brewer once as having all Belgian malts. The waitress thought that he used Belgian yeast as well. I don't know. I felt a slickness on the tongue and it had an odd aroma that I would not associate necessarily with Belgian beers.
Then they had a Cream Ale, which was too heavy, too sweet, and too strong IMO.
They brew in 20 gallon boil kettle and ferment in 40 gallon fermenters, IIRC. They brew extract.
Maybe I'm becoming a bit of a snob, but IMO it should not be too hard to hit SG using extract, and fermentation control OUGHT to be the most important thing a brewer can focus on (besides sanitation obviously) if they are going to sell their beer. I'm not tasting that in the beer.
I know he's talked about some equipment upgrades, but I REALLY want to talk them into going AG. Yes it will add a bit of complexity to their brewing calculations, and some additional time during the brew day, but I honestly think they will get a cleaner tasting beer than what they are doing now.
After talking to the brewer, I think he has a pretty good feel for the brewing process, but hasn't mastered the art of making good extract beers. I KNOW that it's possible to make great extract beers if you are careful and aware of a few things.
I'm just torn between lending my opinion, and hurting their feelings.