dculberson wrote:
The first beer tapped and run through our lovely new kegerator was a 1/6 barrel of the Zauber Magnum. Yummy! Our party of 24 failed to finish it so Monday and Tuesday and Wednesday nights were a little blurry.
Would Portergeist tap okay with Co2 rather than nitro?
Not if you buy a Nitro keg and pour it through a standard spout instead of a nitro marker (pushing through a nitro marker with CO2 would work, but only for one night; after that, the CO2 would displace all the nitrogen in solution). But, we have kegs of it carbonated (well... our distributor has those in their warehouse).
Semi-sad news about Magnum. It has been our far and away least popular beer. That recipe is going to die off. But...! We are planning to reformulate it and bring it back later as a Belgian Double, rather than a "Copper".
Dr. Hess wrote:
I meant like Heineken or Becks or something. I think I've had Blue Moon.
My concern is that some beers trigger migraines on me. Budweiser being one. I think that one has rice. I have found that drinking beers not made with chemicals tends to be easier on me, and no dark beers except XX Amber, which I do OK with. I'm pretty sure that Becks, Heineken are barley based, not wheat. I am also allergic to a mold that lives in grain dust. I suppose it could be in barley, but I know it is in wheat and soybeans.
I'd look for Franziskaner, Schneider, or Weihenstephaner then.
It really really depends on what it is giving you migraines, and I have no idea. I know that there really are not additional chemicals added in the brewing process in the U.S. compared to most European beers. I would hazard it could have something to do with processes for accelerating fermentation in large production... but the European beers would do those same things.
I've heard things that a lot of American farmers use roundup to desiccate grain and increase yields, and that this becomes absorbed into the kernels. European farmers do not use this practice. Incidentally the vast majority of our malt comes from European maltsters... but that is actually just because I prefer the overall quality.
bastomatic wrote:
I love the German slant of the brewery, and it sounds very appealing. I like that the flavor profiles you've chosen are unique without being too wacky - sometimes brewers get too cute with their ingredients for my personal taste.
My personal philosophy is that cute ingredients are not enough of a challenge. It is far more interesting and rewarding to see how many flavors I can coax out of the standard beer ingredients. Making the same IPA but then throwing in mango or habanero is not actually doing anything different.
Beer Baron wrote:
bastomatic wrote:
I love the German slant of the brewery, and it sounds very appealing. I like that the flavor profiles you've chosen are unique without being too wacky - sometimes brewers get too cute with their ingredients for my personal taste.
My personal philosophy is that cute ingredients are not enough of a challenge. It is far more interesting and rewarding to see how many flavors I can coax out of the standard beer ingredients. Making the same IPA but then throwing in mango or habanero is not actually doing anything different.
As a very occasional change of pace it can be neat. But when a new place opens up with 3 'IPAs' (read: just dump a E36 M3load of hops in there, who cares...) and something with weird ingredients, I generally write them off immediately. Not that either of those things can't be done well, but when they're the focus, I tend to assume it's because they don't have the skill to do much else.
Beer Baron- I know I should have coordinated but my trip got bumped to this week. You aren't at the brewery to meet...
But the beer is GOOD!!!!
