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#13826 - 08/10/04 12:42 PM Re: Beer = civlization ****
tomtuttle Offline
axiomite

Registered: 06/20/03
Posts: 8488
Loc: Tacoma
Funny you should mention Duvel.

The other night, I had a Maredsous 8, which is brewed by Duvel under license for the Maredsous Abbey. It was a delicious dubbel, reminiscent of (but not identical to) Duvel. As you said, very highly carbonated, but rich and complex. I am always amazed how such strong Belgian beers can be not only complex but also light in body. I'll drink it again, and can recommend it without hesitation. Shoot, I'm just happy to be able to get beers like this at my local grocery store.
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#13827 - 08/10/04 01:20 PM Re: Beer = civlization
SpockTheater Offline
local

Registered: 04/06/03
Posts: 220
Loc: Shreveport, Louisiana
I wish our stores carried more Belgians. My ultimate beer quest is to find Westvleteran (and to try all of the Trappistes). Fortunately one of our better stores has learned that Belgians are quite popular around here and in the last year have gone from stocking 1 (Chimay Red) to 5 different Belgian brews. I just hope that this trend continues. For some reason Hoegaarden is VERY popular. They got in 2 cases worth last Wed. and sold all of it by that Fri. *grumble* I'll have to keep an eye out for that stuff.

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#13828 - 08/10/04 01:29 PM Re: Beer = civlization
BigWill Offline
connoisseur

Registered: 05/01/03
Posts: 1951
Loc: Corona, Calif. USA!!!
Tom, I'm probably telling you something you already know, but mash temperatures affect the amount of fermentable sugars available to the yeast. Mashes at the lower end of the temperature range result in beers high in alcohol and low in body (all/most the sugars are converted by yeast into alcohol) while higher temp mashes result in lower alcohol brews with fuller, sweeter malt body. And Belgians are known to use adjuncts like candi sugar, too, right?

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#13829 - 08/10/04 04:34 PM Re: Beer = civlization
ringmir Offline
aficionado

Registered: 02/03/04
Posts: 619
Loc: boston
In the case of Belgians, the complexity in the flavor tends to come from the yeast strains used. Belgian yeasts contribute esters to the final brew that imparts some characteristic flavors (generally regarded as banana & clove flavors). If you make a beer, and then ferment half the batch with a belgian ale yeast, and half with an american ale yeast, the resulting two beers will taste quite noticeably different. And the one with more "complexity" to the flavor will certainly be the belgian.
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[black]-"The further we go and older we grow, the more we know, the less we show."[/black]

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#13830 - 08/10/04 07:04 PM Re: Beer = civlization
BigWill Offline
connoisseur

Registered: 05/01/03
Posts: 1951
Loc: Corona, Calif. USA!!!
ringmir, those beers you were making should be close to drinkable now, huh?
I'm definitely going to try to get back into it myself. I'm going to get a large frezer chest and use it as a fermenting cellar/storage cellar. Maybe be able to brew in the summer.

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#13831 - 08/10/04 09:10 PM Re: Beer = civlization
pmbuko Offline
shareholder in the making

Registered: 04/02/03
Posts: 16437
Loc: Ben Lomond, California
<--- He wants some of your first batch.


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#13832 - 08/10/04 10:14 PM Re: Beer = civlization
BigWill Offline
connoisseur

Registered: 05/01/03
Posts: 1951
Loc: Corona, Calif. USA!!!
Both of you, and your missus, are more than welcome. Maybe when you guys make your first Disneyland trip?

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#13833 - 08/10/04 11:15 PM Re: Beer = civlization
ringmir Offline
aficionado

Registered: 02/03/04
Posts: 619
Loc: boston
Indeed...the ESB I made I've been enjoying for a while. I have a Belgian wheat I need to bottle, I'll do that by saturday. Next brew session is a vanilla cream stout, probably do that in a week, to drink come winter.
_________________________
[black]-"The further we go and older we grow, the more we know, the less we show."[/black]

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#13834 - 08/11/04 01:00 AM Re: Beer = civlization
BigWill Offline
connoisseur

Registered: 05/01/03
Posts: 1951
Loc: Corona, Calif. USA!!!
Vanilla cream stout would be a cream stout with vanilla bean? extract? couple scoops of ice cream?

How about an authentic hemp ale? I was thinking about that the other day. Would you dry hop with the dope? Use it in the mash (it would then be boiled)?

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#13835 - 08/11/04 10:38 AM Re: Beer = civlization
ringmir Offline
aficionado

Registered: 02/03/04
Posts: 619
Loc: boston
For the vanilla cream stout I am planning to brew up a cream stout, and while it's in the primary I'll soak 3 good quality vanilla beans in a small amount of vodka. Then I'll add that when I transfer it to the secondary.

For a hemp ale I don't know what to tell ya. Dry hopping is great for adding aroma, but does nothing significant to flavor or bitterness. If you added it in the boil, it would extract more of the oils and whatnot, but you would probably drive off any flavor or aroma depending on how long you boiled it.
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[black]-"The further we go and older we grow, the more we know, the less we show."[/black]

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