Food and Drink 50 Beers to Try Before You Die - Page 256

Originally Posted by phisherman:
Negative, ghost rider. Body or heaviness in beer is derived from its final gravity and final gravity doesn't have any specific link to whether you use light or dark malt (which determines how light or how dark the beer is). The amount of residual sugar in a beer has zero to do with the malt bill and more to do with what yeast is used, what the initial gravity was and how much sugar the yeast was able to ferment out.

Oats or nitro are used to soften the mouthfeel of a beer, not to make it thicker.

I'm not trying to be particularly argumentative, as "heaviness" in beer is totally subjective, but after explaining this a lot to people, I almost have my response memorized.

You are only partially correct. I'm fairly knowledgeable on this topic. I brew 150+ gallons of beer a year and have been brewing for 5+ years using all grain techniques. Frankly I make some pretty fantastic beers. :-)

The amount of residual sugar (final gravity) has to do with yeast and a whole lot to do with what temperature you mash the grains at and whether you are using very much umalted grain.

Higher mash temps create more unfermentable sugars and vice versa. If you want to add body to beer you mash it at a higher temp (154F+) and ferment it a little cooler depending on yeast. For example you can use S-05 yeast to make a Stout or an IPA, its appropriate for both styles of beer. The grain bill and the mash temp will completely change the attenuation of the beer. (How much sugar is converted). You can make a super light IPA or a fairly heavy stout using the same yeast and its all dependent on the grains and mash temp.

Originally Posted by :
A high temperature conversion of 155-158 F (68.5-70 C) will result in less starch conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor. Middle mash temperatures (153-156 F / 67.69 C) will result in medium bodied beers.Oct 5, 2011

https://www.google.com/search?rlz=1C....0.9BCrElRnY9I

A lot of times dextrin is added to Stouts to add unfermentable sugars that are low on sweetness and add body as well. Its an easy way to do it.

My original POINT is that MOST dark beers are designed to have more body per the style. Yes you can make a black lager with light body but how many black lagers are there? Sure they exist but that's the exception.

And sorry dude you are 100% wrong on oats and body, oats absolutely add body to beer. Unmalted grains typically produce less fermentable sugars as well. Oats are commonly used in session IPA's (I hate that term) to add body to them due to the super light grain bill used to create the lower ABV. If you simply mashed super high in temp they would be too sweet and wouldn't be bitter enough for an IPA.

Originally Posted by :
Typically, oatmeal stouts do not specifically taste of oats. However, the oats impart the well-known smoothness because of their high content of proteins, lipids (includes fats and waxes), and gums. The gums increase the viscosity and body of the beer. The oatmeal is an unmalted grain, as is the roasted barley.

https://www.google.com/search?q=usin...hrome&ie=UTF-8

You can create any color of beer with any type of body to it you want, I am not disputing that, that doesn't mean that it fits the rule of thumb.

Frankly it sounds like your response to people on this hasn't been all that accurate. 95% of the time a dark beer is going to have more body (mouth feel) to it. You seem obsessed with pushing the exception to it.

The real misunderstanding is that darker beers are stronger in ABV than lighter beers which as you know is not close to being true.
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Where do you guys come out on packaging formats?

I opened my 2017 Founders CBS last weekend and really enjoyed it. My only gripe though is the 750ml bottle format. Fortunately I was able to share it, as I would've been good with just an 8oz pour. Anymore though, I find myself trending away from big bottle formats on all styles, with a few exceptions of course. I prefer cans, 12 or 16oz, then 12oz bottles. A local brewery here just started packaging their BA beers in 4pk 12oz cans and they're great.
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Originally Posted by KCUnited:
Where do you guys come out on packaging formats?

I opened my 2017 Founders CBS last weekend and really enjoyed it. My only gripe though is the 750ml bottle format. Fortunately I was able to share it, as I would've been good with just an 8oz pour. Anymore though, I find myself trending away from big bottle formats on all styles, with a few exceptions of course. I prefer cans, 12 or 16oz, then 12oz bottles. A local brewery here just started packaging their BA beers in 4pk 12oz cans and they're great.

I hate the 22oz/750ml format, and avoid buying them whenever possible. I like 16oz cans for "regular strength" beers, and 12oz/375ml/500ml for higher octane stuff. I'm loving the trend toward cans on the whole.
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Originally Posted by KCUnited:
Where do you guys come out on packaging formats?

I opened my 2017 Founders CBS last weekend and really enjoyed it. My only gripe though is the 750ml bottle format. Fortunately I was able to share it, as I would've been good with just an 8oz pour. Anymore though, I find myself trending away from big bottle formats on all styles, with a few exceptions of course. I prefer cans, 12 or 16oz, then 12oz bottles. A local brewery here just started packaging their BA beers in 4pk 12oz cans and they're great.

I'm fine with them, though I usually will save them for when I can share it.
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Originally Posted by Bearcat:
I was flying back from KC yesterday, but someone picked up a couple each for me, and I should be able to get a lot more of the regular BCS. Had some on tap last night and it was fantastic. :-)

lucky dog, we don't get the varietals in KS, and I didn't even make it out of BF this year to get any let alone the 8 bottles I got last year. Still have a couple to drink.

Made up for it with 2 CBS though.
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Originally Posted by mikeyis4dcats.:
I'm fine with them, though I usually will save them for when I can share it.

Yea thats what I try to do, it depends on the ABV. 7-9% stuff isn't too bad to knock back a 750ml, anything higher than that gets sketchy unless you have a while to drink it all.

I actually prefer the 16oz and 17oz bottles like the Bourbon county. I get a little extra and can still say I only drank 1. :-)

Or you can split one of those into a couple smaller pours.
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I've been trending away from big bottles for awhile, but it was seeing the $25 CBS sitting next to the $11.99 Lagunitas Willettized 6pk that hammered it home. I get that they're different beers (I haven't had Willettized yet) with differing raw materials that go into making them, possibly coming from different distributors, but at least around here, Willettized might be more limited than CBS and it's $13 less for nearly 3x the beer in a format I can enjoy in multiple settings.

Not that I don't think CBS is worth $25, but seeing that just struck me. Especially since Founders packaged 4pks of CBS for international.
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Originally Posted by KCUnited:
I've been trending away from big bottles for awhile, but it was seeing the $25 CBS sitting next to the $11.99 Lagunitas Willettized 6pk that hammered it home. I get that they're different beers (I haven't had Willettized yet) with differing raw materials that go into making them, possibly coming from different distributors, but at least around here, Willettized might be more limited than CBS and it's $13 less for nearly 3x the beer in a format I can enjoy in multiple settings.

Not that I don't think CBS is worth $25, but seeing that just struck me. Especially since Founders packaged 4pks of CBS for international.

Yeah... Modern Times' Monster's Park is $34, I bought Stone's Mikhail for $18 and it seemed like a bargain. Dragon's Milk Reserve is like $40 for a 4 pack. It's all excellent beer, but some of it is getting a bit absurd.
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Originally Posted by Marcellus:
You are only partially correct. I'm fairly knowledgeable on this topic. I brew 150+ gallons of beer a year and have been brewing for 5+ years using all grain techniques. Frankly I make some pretty fantastic beers. :-)

I know you brew as I've seen your posts so I kinda expected your reponse. :-)

Yes, my explanation isn't thorough in your context, but I'm not going to be able to fit any of that wall of text (albeit correct) to a person in a line when I've got 20 more behind them waiting for beer.

I certainly do appreciate the more thorough explanation though.
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Originally Posted by phisherman:
I know you brew as I've seen your posts so I kinda expected your reponse. :-)

Yes, my explanation isn't through in your context, but I'm not going to be able to fit any of that wall of text (albeit correct) to a person in a line when I've got 20 more behind them waiting for beer.

I certainly do appreciate the more thorough explanation though.

:-) Gotcha.

I do enjoy pouring beer at festivals but you get some really dumb questions sometimes. My favorite is "What do you have that's close to Bud Light?" Ive been asked that many times.

If you want Bud Light drink Bud Light, don't go to a craft beer festival.

As of tomorrow I will be the proud owner of a freshly emptied 10gal whiskey barrel from Restless Spirits in North KC.

I'll be brewing up my own version of BCS in early January.
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Originally Posted by Shag:
I hate the 22oz/750ml format, and avoid buying them whenever possible. I like 16oz cans for "regular strength" beers, and 12oz/375ml/500ml for higher octane stuff. I'm loving the trend toward cans on the whole.

I am not a canned beer guy, it either has a funk or BPA risks, neither is something that I like. I stick with glass, and keep the cans to a minimum.

It's been a long time since I have seen any keg beer that wasn't in stainless steel.

If you think your 22 oz. bottles are a bitch, where I used to live in IN had a large selection of 9 liter and larger bottles in a pub.

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I tell them that they are in luck, " if you don't like the 2-3 ounces, we are outside so either give it to your friend or dump it on the ground" "NEXT"

Originally Posted by phisherman:
I know you brew as I've seen your posts so I kinda expected your reponse. :-)

Yes, my explanation isn't through in your context, but I'm not going to be able to fit any of that wall of text (albeit correct) to a person in a line when I've got 20 more behind them waiting for beer.

I certainly do appreciate the more thorough explanation though.

Originally Posted by Marcellus:
:-) Gotcha.

I do enjoy pouring beer at festivals but you get some really dumb questions sometimes. My favorite is "What do you have that's close to Bud Light?" Ive been asked that many times.

If you want Bud Light drink Bud Light, don't go to a craft beer festival.

As of tomorrow I will be the proud owner of a freshly emptied 10gal whiskey barrel from Restless Spirits in North KC.

I'll be brewing up my own version of BCS in early January.

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Was able to enjoy a draft BCS tonight. Really impressed with this year's version.
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Originally Posted by Marcellus:
My original POINT is that MOST dark beers are designed to have more body per the style. Yes you can make a black lager with light body but how many black lagers are there? Sure they exist but that's the exception.

Two fairly close in Texas:

St. Arnold's Santo
Shiner Bohemian Black
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Originally Posted by MTG#10:
Finally got my hands on a 9-pack of the Founder's Rubaeus. Not bad but not my cup of tea. I bet it'd be good on a hot summer day at the lake but definitely my least favorite Founder's so far.

I'm walking back on this post, its definitely growing on me. Still not as good as most of the other Founder's brews Ive tried but it is pretty freakin tasty.
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