Comments on: Cheap beer still is cheap beer, even if you call it craft style http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/ Craft Beer... Mon, 08 Mar 2010 06:20:51 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: Dan Leithauser http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/comment-page-1/#comment-1639 Dan Leithauser Thu, 28 Aug 2008 22:04:42 +0000 http://grizzlygrowler.com/?p=309#comment-1639 bullshipper, one more question. where are you located? maybe contact me through my democracy's drink webpage? here... http://www.democracysdrink.com/profile/DanLeithauser BTW, anyone reading this blog should have a democracy's drink profile. It is a myspace for beer people! http://www.democracysdrink.com Thanks! bullshipper, one more question.
where are you located?
maybe contact me through my democracy’s drink webpage?
here… http://www.democracysdrink.com/profile/DanLeithauser

BTW, anyone reading this blog should have a democracy’s drink profile. It is a myspace for beer people!
http://www.democracysdrink.com

Thanks!

]]> By: Dan Leithauser http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/comment-page-1/#comment-1637 Dan Leithauser Thu, 28 Aug 2008 21:53:43 +0000 http://grizzlygrowler.com/?p=309#comment-1637 I discovered an Italian "GM" last year. While it is more expensive than standard triple sec (or another favorite of mine--being from the South, and loving orangey things, Southern Comfort!) it is less expensive than GM-- It called Gran Gala "A rare triple orange liqueur made with VSOP Brandy". To my tastes it is really close to GM, with a bit more of the bitter orange that I like to offset the clingy sweetness inherent in these types of products. Won some award over GM .... http://en.wikipedia.org/wiki/Gran_Gala Me thinks a nice play on the citrus qualities of Cascade and Simcoe hops offset with some wheat sweetness and an addition of a citrus liqueur might be just what the Fall season demands! Tell me where the fermentation is occurring I will be there! DL I discovered an Italian “GM” last year.

While it is more expensive than standard triple sec (or another favorite of mine–being from the South, and loving orangey things, Southern Comfort!) it is less expensive than GM–

It called Gran Gala “A rare triple orange liqueur made with VSOP Brandy”. To my tastes it is really close to GM, with a bit more of the bitter orange that I like to offset the clingy sweetness inherent in these types of products. Won some award over GM …. http://en.wikipedia.org/wiki/Gran_Gala

Me thinks a nice play on the citrus qualities of Cascade and Simcoe hops offset with some wheat sweetness and an addition of a citrus liqueur might be just what the Fall season demands!

Tell me where the fermentation is occurring I will be there!

DL

]]> By: bullshipper http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/comment-page-1/#comment-1632 bullshipper Thu, 28 Aug 2008 03:12:55 +0000 http://grizzlygrowler.com/?p=309#comment-1632 Wheee!! Ya never know know until we try... Only thing we might worry about, is the brandy/cognac notes it might add to a lighter gravity beer. Maybe GM being considered for an Imperial Stout, or the Weiss Bock, yes! We're thinkin' maybe a good grade "triple sec", or (notwithstanding colour issues)"curacao" style liquer might be more neutral in taste for the grand cru? Anyhoots; we'd be honoured that you'd take the time to try our beers. Right back @ y'all! We're ALL FOR the BBCBV LifestyleParty in the works. We say: let's forego the "roll-call", and make plans by "affirmation" this exchange/party moves on. (All in favour?: (Aye/We/You). We just hope the buxomous-bikini-clad-individuals won't over-exert, and end up with 2 black eyes from the effort... :O Wheee!! Ya never know know until we try…
Only thing we might worry about, is the brandy/cognac notes it might add to a lighter gravity beer. Maybe GM being considered for an Imperial Stout, or the Weiss Bock, yes! We’re thinkin’ maybe a good grade “triple sec”, or (notwithstanding colour issues)”curacao” style liquer might be more neutral in taste for the grand cru?
Anyhoots; we’d be honoured that you’d take the time to try our beers. Right back @ y’all!
We’re ALL FOR the BBCBV LifestyleParty in the works. We say: let’s forego the “roll-call”, and make plans by “affirmation” this exchange/party moves on. (All in favour?: (Aye/We/You). We just hope the buxomous-bikini-clad-individuals won’t over-exert, and end up with 2 black eyes from the effort… :O

]]> By: Dan Leithauser http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/comment-page-1/#comment-1631 Dan Leithauser Thu, 28 Aug 2008 00:26:57 +0000 http://grizzlygrowler.com/?p=309#comment-1631 Grand Marnier.... in a grand cru oh yeah! Maybe a Weiss Bock that could assume some of the sweetness? Yes, Bullshipper, even that 5 gallon batch is getting pretty expensive. But, I tell you what.. you invite me to dump a bottle of GM or Chambord into your large fermentation vessel as a contribution to the effort (maybe a free beer somewhar), and I would do it as quickly as I could buy the bottle--just to say I helped! Hey, I see a BBC (Buxumous Bikini Clad) Beach Volleyball lifestyle party a comin'. Grand Marnier…. in a grand cru oh yeah! Maybe a Weiss Bock that could assume some of the sweetness? Yes, Bullshipper, even that 5 gallon batch is getting pretty expensive. But, I tell you what.. you invite me to dump a bottle of GM or Chambord into your large fermentation vessel as a contribution to the effort (maybe a free beer somewhar), and I would do it as quickly as I could buy the bottle–just to say I helped! Hey, I see a BBC (Buxumous Bikini Clad) Beach Volleyball lifestyle party a comin’.

]]> By: bullshipper http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/comment-page-1/#comment-1622 bullshipper Tue, 26 Aug 2008 11:40:59 +0000 http://grizzlygrowler.com/?p=309#comment-1622 You've really got my addled brain working overtime, now. I'm thinkin' (you can prolly hear the gears grinding) about just how clever the use of Chambord is. I'm surmising there's probably enough residual sugar in Grand Marnier that a person could prime a grand cru with, to add to the orange-ness of flavours. Same would probably go with using Ouzo in a spiced porter/stout. Only problem is: we'll need donations to see this grand experiment through to fruition. 1 thing about this thread; we've covered the spectrum of ingredients from the use of the cheapest, to spending mucho dinero to fizz our beer. Peace You’ve really got my addled brain working overtime, now.
I’m thinkin’ (you can prolly hear the gears grinding) about just how clever the use of Chambord is.
I’m surmising there’s probably enough residual sugar in Grand Marnier that a person could prime a grand cru with, to add to the orange-ness of flavours.
Same would probably go with using Ouzo in a spiced porter/stout.
Only problem is: we’ll need donations to see this grand experiment through to fruition.
1 thing about this thread; we’ve covered the spectrum of ingredients from the use of the cheapest, to spending mucho dinero to fizz our beer.
Peace

]]> By: bullshipper http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/comment-page-1/#comment-1621 bullshipper Tue, 26 Aug 2008 10:07:02 +0000 http://grizzlygrowler.com/?p=309#comment-1621 We do have an old sack or 3 of dextrose lying around, but still use plain malt for bottle conditioning; occsionally pure cane sugar for a little extra something we can only describe as "oomph" in a dark rye. Not that it's a priming agent, but don't mind a touch of lactose in the stout @ kegging or bottling, either. We tried brown sugar (in boil) once, 'nuff said. The use of molasses is more for flavor than alcohol content. Old Peculiar is a raw arse ale, par example. It's easiest to tell the difference when a person force carbonates a keg, and then tinkers with the priming of some bottles of the same batch. Ya wouldn't even think they were the same beers, sometimes. Gonna give the "carb tabs" a shot. Looks like they have dextrose, malt, and heading powder in them (the last ingredient making my skin crawl). We applaud you for the clever innovation of prime Chambord priming. Now, where's that volleyball game? We do have an old sack or 3 of dextrose lying around, but still use plain malt for bottle conditioning; occsionally pure cane sugar for a little extra something we can only describe as “oomph” in a dark rye. Not that it’s a priming agent, but don’t mind a touch of lactose in the stout @ kegging or bottling, either. We tried brown sugar (in boil) once, ’nuff said. The use of molasses is more for flavor than alcohol content. Old Peculiar is a raw arse ale, par example.
It’s easiest to tell the difference when a person force carbonates a keg, and then tinkers with the priming of some bottles of the same batch. Ya wouldn’t even think they were the same beers, sometimes. Gonna give the “carb tabs” a shot. Looks like they have dextrose, malt, and heading powder in them (the last ingredient making my skin crawl).
We applaud you for the clever innovation of prime Chambord priming. Now, where’s that volleyball game?

]]> By: Tim http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/comment-page-1/#comment-1619 Tim Tue, 26 Aug 2008 03:25:57 +0000 http://grizzlygrowler.com/?p=309#comment-1619 Dan, That sounds great. I never thought about adding Chambord as a primer. Will have to try that next time I do my raspberry porter. Tim Dan,

That sounds great. I never thought about adding Chambord as a primer. Will have to try that next time I do my raspberry porter.

Tim

]]> By: Dan Leithauser http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/comment-page-1/#comment-1618 Dan Leithauser Tue, 26 Aug 2008 02:40:36 +0000 http://grizzlygrowler.com/?p=309#comment-1618 In a recent Zymurgy, a brewer took some beers and tried different kinds of sugars as primers. Of course, in home brewing, processed corn sugar (as dextrose) is the most common priming agent. Sucrose has traditionally not been used because it tends to produce more alcohol heat rather than alcohol balance and carbonation. Surprisingly, brown sugar produced some interesting and balanced results. And, brown sugar is really just the tail end of the processing of any sugar, white sugar coated with just a smidge of molasses. My point is that processed sugars added to a malt product really are no different than adding rice as an neutral alcohol builder. And, in American Light Lager-- rice is an acceptable adjunct. Rice allows more alcohol without more flavor.... just what Americans like with their buxumous bikini clad beach volleyball lifestyle! My favorite primer? An entire bottle of Chambord (a raspberry liqueur)/ 5 gallon batch of a porter. All the sweetness fermented out, leaving a raspberry chocolate note.... and I don't usually like fruits in my beer, but this turns out great. rambling. In a recent Zymurgy, a brewer took some beers and tried different kinds of sugars as primers. Of course, in home brewing, processed corn sugar (as dextrose) is the most common priming agent. Sucrose has traditionally not been used because it tends to produce more alcohol heat rather than alcohol balance and carbonation. Surprisingly, brown sugar produced some interesting and balanced results. And, brown sugar is really just the tail end of the processing of any sugar, white sugar coated with just a smidge of molasses.

My point is that processed sugars added to a malt product really are no different than adding rice as an neutral alcohol builder. And, in American Light Lager– rice is an acceptable adjunct. Rice allows more alcohol without more flavor…. just what Americans like with their buxumous bikini clad beach volleyball lifestyle!

My favorite primer? An entire bottle of Chambord (a raspberry liqueur)/ 5 gallon batch of a porter. All the sweetness fermented out, leaving a raspberry chocolate note…. and I don’t usually like fruits in my beer, but this turns out great.

rambling.

]]> By: bullshipper http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/comment-page-1/#comment-1614 bullshipper Mon, 25 Aug 2008 19:36:45 +0000 http://grizzlygrowler.com/?p=309#comment-1614 And, please correct my statement about molasses being a corn product. Should read processed sugar. And, please correct my statement about molasses being a corn product. Should read processed sugar.

]]> By: bullshipper http://grizzlygrowler.com/2008/08/19/cheap-beer-still-is-cheap-beer-even-if-you-call-it-craft-style/comment-page-1/#comment-1611 bullshipper Sun, 24 Aug 2008 19:57:55 +0000 http://grizzlygrowler.com/?p=309#comment-1611 And, please excuse my mis-spelt version of Rheinheitsgebot...my spelling sometimes suffers when i'm on a good rant. And, please excuse my mis-spelt version of Rheinheitsgebot…my spelling sometimes suffers when i’m on a good rant.

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