Main Discussion Area > Around the Campfire
S.O.B.
WhistlingBadger:
I've noticed that a lot of "craft" or "microbrew" beers tend to be really, really hoppy. They all kind of start to taste the same after a while.
JW_Halverson:
--- Quote from: WhistlingBadger on September 01, 2021, 03:39:26 pm ---I've noticed that a lot of "craft" or "microbrew" beers tend to be really, really hoppy. They all kind of start to taste the same after a while.
--- End quote ---
When you have poor sanitation, lacking in skills in mashing/lautering, do not understand water chemistry, or have other glaring weaknesses as a brewer, you can always add more hops to cover the crappy taste of your product with more hops.
Kinda like how people with no knowledge of basic tillering skills are fascinated with making a Turkish composite bow or a 190 lb draw weight longbow. Gotta learn your basics first.
TimBo:
I have been holding off posting my 190 pound Turkish composite, hops-backed bow, but now I guess I need to get on it. I can't draw it, but it does have an aggressive flavor profile with faint chocolate and citrus undertones.
WhistlingBadger:
--- Quote from: TimBo on September 02, 2021, 12:21:01 pm ---I have been holding off posting my 190 pound Turkish composite, hops-backed bow, but now I guess I need to get on it. I can't draw it, but it does have an aggressive flavor profile with faint chocolate and citrus undertones.
--- End quote ---
Bonus points if you make the bow itself out of bundled barley straw, like the cane bows in one of the TBB volumes (I forget which one). Back it with hops fibers. And serve it with a squeeze of orange...
Strelets:
--- Quote ---i once looked into brewing my own sodas. The idea hit a wall once i realized i cant naturally carbonate the soda without some alcohol getting into the drink.
--- End quote ---
2
Yes, but that "some" can be very low. Traditional English fermented ginger beer can be well-carbonated but less than 1% alcohol. In England "ginger beer" is very different from "ginger ale", which is stronger both in ginger taste and alcohol. Similarly, traditional Russian kvass is a fermented drink, which at less than 0.9% alcohol can be sold with no restriction, It is very refreshing , and I have drunk many pints of it on hot summer days in Russia without feeling any effects from alcohol. If you are worried about any amount of alcohol, don't eat yeast-leavened bread, because that contains some as well.
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