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Old 02-27-2019, 10:43 AM   #11
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just the sound of this sounds gross for a beer..
https://www.foxnews.com/food-drink/v...-inspired-beer
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Old 02-27-2019, 11:04 AM   #12
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just the sound of this sounds gross for a beer..
https://www.foxnews.com/food-drink/v...-inspired-beer
I saw that yesterday! Lol, sounds like something my club would come up with for the Iron Brew competition...

Last year my team won first place. The secret ingredient was carrot. Theyíve done gummy bears, basil, mushrooms.... all kinds of crazy stuff.
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Old 02-27-2019, 11:38 AM   #13
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I saw that yesterday! Lol, sounds like something my club would come up with for the Iron Brew competition...

Last year my team won first place. The secret ingredient was carrot. Theyíve done gummy bears, basil, mushrooms.... all kinds of crazy stuff.

i would have to taste the beer to make my final decision, many times crazy mixes come out tasting great...
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Old 02-27-2019, 02:48 PM   #14
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i would have to taste the beer to make my final decision, many times crazy mixes come out tasting great...
Very true and with the craft beer boom theyíre coming out with some crazy stuff! Michigan itís really big! My town has a population of about 8000 and we have one brewery and one distillery/brewery.

Itís a lot of fun too, figuring out flavor profiles, mouthfeel and the thousands of hop and yeast varieties and combinations.

Every month at my club meeting we have a flavor of the month. The club provides a commercial control and members bring in theirs to compare and get critiques.

In a few months the theme is a Braggot or beer mead combo. You donít see them often as mead makers are generally ďpuristsĒ. A buddy of mine loves to make mead so Saturday weíre going to get together to make a three gallon batch made from his mead and my black IIPA. Then weíll let them mingle for a couple of months. Not sure if weíre going to keg or bottle.

Another project I have going is a chocolate covered cherry stout. This is my second batch with some adjustments. The first one I made a tincture using cocoa nibs, vodka and tart cherry concentrate. This time the tincture is cocoa nibs, whiskey barrel chips and Jim Beam vanilla. When I add it to secondary Iíll be adding the cherry concentrate to taste.

What I really want to get into are session beers which are traditionally around 2-4%. Many people like higher ABV to get drunk quicker, however my thought is if I can build a stout or a red, brown ale, I can enjoy more flavor longer before I reach the point I want to stop.
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Old 02-27-2019, 03:19 PM   #15
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Very true and with the craft beer boom theyíre coming out with some crazy stuff! Michigan itís really big! My town has a population of about 8000 and we have one brewery and one distillery/brewery.

Itís a lot of fun too, figuring out flavor profiles, mouthfeel and the thousands of hop and yeast varieties and combinations.

Every month at my club meeting we have a flavor of the month. The club provides a commercial control and members bring in theirs to compare and get critiques.

In a few months the theme is a Braggot or beer mead combo. You donít see them often as mead makers are generally ďpuristsĒ. A buddy of mine loves to make mead so Saturday weíre going to get together to make a three gallon batch made from his mead and my black IIPA. Then weíll let them mingle for a couple of months. Not sure if weíre going to keg or bottle.

Another project I have going is a chocolate covered cherry stout. This is my second batch with some adjustments. The first one I made a tincture using cocoa nibs, vodka and tart cherry concentrate. This time the tincture is cocoa nibs, whiskey barrel chips and Jim Beam vanilla. When I add it to secondary Iíll be adding the cherry concentrate to taste.

What I really want to get into are session beers which are traditionally around 2-4%. Many people like higher ABV to get drunk quicker, however my thought is if I can build a stout or a red, brown ale, I can enjoy more flavor longer before I reach the point I want to stop.

im not a big beer drinker, coors lite does it for me, some of my friends like all the fancy brews and some of them i like, but most not, i guess its a developed taste over time, if i brewed my own i would probably be into the custom beers, the closes i came was thinking of growing hopps and selling the cones or vines to beer makers, my state has some grants for that, but as they say there arent enough hours in a day or days in a week to do everything we want...some day i may have enough time, i think when i move upstate full time i will have much more time on my hands to catch up on many of the fun hobbies i want to do and expand on...
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Old 02-27-2019, 03:37 PM   #16
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im not a big beer drinker, coors lite does it for me, some of my friends like all the fancy brews and some of them i like, but most not, i guess its a developed taste over time, if i brewed my own i would probably be into the custom beers, the closes i came was thinking of growing hopps and selling the cones or vines to beer makers, my state has some grants for that, but as they say there arent enough hours in a day or days in a week to do everything we want...some day i may have enough time, i think when i move upstate full time i will have much more time on my hands to catch up on many of the fun hobbies i want to do and expand on...
So youíre the type that likes water beer!

Seriously though, it can be an acquired taste. Heck, took me years to even like any beer. Take sours for example. I donít like them, but I always sample. Theyíre starting to grow on me, but Iím no where ready to drink a pint. I picked up a six pack of Flamingo Fruit Fight from Bells about a month ago. Iíd call it a light sour and donated five bottles to my club.

I hate to say it, but Iím kinda becoming a beer snob. At one time I would treat myself to Guinness... Iíll still drink it, but there are a ton of other stouts out there that are better and usually cost less.
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Old 02-27-2019, 03:42 PM   #17
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So youíre the type that likes water beer!

Seriously though, it can be an acquired taste. Heck, took me years to even like any beer. Take sours for example. I donít like them, but I always sample. Theyíre starting to grow on me, but Iím no where ready to drink a pint. I picked up a six pack of Flamingo Fruit Fight from Bells about a month ago. Iíd call it a light sour and donated five bottles to my club.

I hate to say it, but Iím kinda becoming a beer snob. At one time I would treat myself to Guinness... Iíll still drink it, but there are a ton of other stouts out there that are better and usually cost less.

lol..yeah i guess mule piss( coors lite) in the fridge works for me..i have tried many of the micro brewery stuff, it just doesnt taste good to me... i cant see forcing myself to drink what i dont like, my sweet tooth likes anything sweet, but thats not beer..
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Old 02-27-2019, 03:52 PM   #18
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Try a mead! Way too sweet for me. Finally tried semi sweet, not too bad!

For years I drank Busch, cause it was cheap. Now I can craft what I like. Don’t get me wrong though, my go to is Founders All Day IPA. If you can find it out there, pick up a six pack. I don’t know what hops they use, but they either add them, or at least most of them late in the boil.

The earlier you add hops, like at 60 minutes, the more bitter you get. At 15, 10, 5, or dry hop, less bitter and more aroma.
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Old 02-27-2019, 04:15 PM   #19
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isnt mead made from honey?
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Old 02-27-2019, 05:12 PM   #20
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isnt mead made from honey?
Yes sir. Basically, basically itís a wine with similar alcohol percentage, around 15%-17%ish. Not just any honey though. Needs to be raw and unpasteurized. Never heated above 116 degrees unless youíre making a brochet, which is basically a scorched mead, burnt honey wine, again, purists wouldnít approve.

I donít know my buddies meadís ABV, but my Black IIPA should come out to just under 9.5% if it does ferment out to 1.000. I have had both beers and ciders ferment out to .998. So it all depends on how we mix to taste, but a braggot usually is around 12%ish.
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