I'm Taking Suggestions
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From: Wake Forest, NC
I'm Taking Suggestions
Whats up everyone. I'm going to bring a keg of homebrew to WTD but figured I'd give everyone some say in what I bring. I can pretty much make any style or emulate a particular commercial beer if there is a lot of interest in one. So let's have it. What is your favorite beer or style? I'll take suggestions for a month or two then brew up the most popular. Thanks for your input!
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From: Wake Forest, NC
Raul, I'll take suggestions from anyone, even non-connoisseurs! I even get a vote myself, I made that rule just now.
Hmm, so here's what I'd like, a nice malty english bitter. Slightly sweet, but eminently drinkable with a strong biscuity background accentuated with caramel and toffee notes. Well balanced bitterness with an earthy, floral hop character. An alcohol content of 4-4.5% so you can drink them late into the night.
Hmm, so here's what I'd like, a nice malty english bitter. Slightly sweet, but eminently drinkable with a strong biscuity background accentuated with caramel and toffee notes. Well balanced bitterness with an earthy, floral hop character. An alcohol content of 4-4.5% so you can drink them late into the night.
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From: Mandeville, La
I have two suggestions:
An english brown ale, or my personal favorite, a hefeweizen. From what I understand, it is a bit "off the cuff" to brew the hefeweizen with lemon zest in the batch, but the result is oh so good!
I had the pleasure of trying a Belgian Lambic style beer at DBR. It was interesting but I enjoyed it nonetheless.
An english brown ale, or my personal favorite, a hefeweizen. From what I understand, it is a bit "off the cuff" to brew the hefeweizen with lemon zest in the batch, but the result is oh so good!
I had the pleasure of trying a Belgian Lambic style beer at DBR. It was interesting but I enjoyed it nonetheless.
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From: Wake Forest, NC
Good suggestions. Both are completely doable. For the hefeweizen, I would use a good bavarian wheat ale yeast that would contribute all the citrus/banana flavors you get in a good hefeweizen. No peel needed.
The lambic wouldn't be so easy. They really need to be aged about a year to develop the sourness.
The lambic wouldn't be so easy. They really need to be aged about a year to develop the sourness.
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From: Mandeville, La
Originally Posted by kingbriani,Dec 20 2008, 09:47 PM
The lambic wouldn't be so easy. They really need to be aged about a year to develop the sourness.
A hefeweizen would be great!
Just a heads up guys and gals, I will be posting the "Official Beer Swap Thread" as soon as registration is posted. Stay tuned!
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From: Charlotte
Originally Posted by kingbriani' date='Dec 20 2008, 11:09 PM
Hmm, so here's what I'd like, a nice malty english bitter. Slightly sweet, but eminently drinkable with a strong biscuity background accentuated with caramel and toffee notes. Well balanced bitterness with an earthy, floral hop character. An alcohol content of 4-4.5% so you can drink them late into the night.
