most challenging style of beer to brew
#1
Posted 09 April 2009 - 12:54 PM
#2
Posted 09 April 2009 - 01:01 PM
#3
Posted 09 April 2009 - 01:08 PM
The guy who suggested Lambic, that was the main part of his argument. Those wild yeasts and bugs occur in the right proportions only in that region. I don't know whether or not that style has any special challenges in technique.A true lambic would be the most challenging (read impossible) to brew unless you are in the specific region because anything else that used cultures rather than natural inoculation is a pseudo-lambic.However I think were looking for techniques in the various brewing rather than a technicality like that.
#4
Posted 09 April 2009 - 01:14 PM
#5
Posted 09 April 2009 - 01:19 PM
#6
Posted 09 April 2009 - 01:20 PM
It takes some skill/experience to blend the final product from the various casks and such. But the main point is if you aren't there you can't truly brew one. That isn't to say you can't brew a mean pseudo-lambing though.The guy who suggested Lambic, that was the main part of his argument. Those wild yeasts and bugs occur in the right proportions only in that region. I don't know whether or not that style has any special challenges in technique.
#7
Posted 09 April 2009 - 01:25 PM
#8
Posted 09 April 2009 - 01:27 PM
#9
Posted 09 April 2009 - 01:28 PM
#10
Posted 09 April 2009 - 01:55 PM
#11
Posted 09 April 2009 - 02:03 PM
Interesting list! Looks like byo agreed with your number one pick.byo listed there top 10 hardest back in 2005Wit - getting the flavors to balanceWee Heavy - big ale w/o fruity estertrippel - getting to finish light enoughSchwartzbier - keeping the roast subdueRauchbier - getting the water to balance with the smoke and not create a phenol messGueuze - the art of blending and having the various lambics availableEisbock - High gravity doppelbock and then freezing to extract the flavors you want from the original beerdry stout - keeping it from getting too acidic, balance of roast, and having it finish dry enoughberliner weisse - really small beer that needs proper amount of souringAmerican standard - flavorless and flawless
earthtone, looks like dry stout made the number 8 spot. You were challenging yourself all along and you didn't even know it.haha this is the opposite direction from how I brew. I like it easy and simple and tasty!"toughest" I've made would be liquid stupid - it needed some babying along to dry out nicely.
#12
Posted 09 April 2009 - 04:21 PM
#13
Posted 09 April 2009 - 05:29 PM
#14
Posted 09 April 2009 - 06:17 PM
#15
Posted 09 April 2009 - 06:38 PM
It goes to 11-00!I think a lot of homebrewers make big beers harder than they need to be. Because they want to be at the top of the guidelines rather than the bottom or middle.
Why do you think that? The gear?For a homebrewer, I think that the American Light Lager would be the most difficult to replicate.BrewBasser
#16
Posted 09 April 2009 - 08:24 PM
#17
Posted 09 April 2009 - 08:32 PM
Pretty much. It is really important to do a lot of things with the wort/beer with a Light American Lager with very fine control over the process. Particularly controlling DMS production. But lots of others such as clarity.Also, it is such a light flavoured beer that any imperfection is glaring immediately.BrewBasserWhy do you think that? The gear?
#18
Posted 09 April 2009 - 09:36 PM
Cool. I make four of those regularly - wit, schwarz, berliner, and Am Standard - and have even won with two of them. I didn't even know I was that awesome. OTOH, I still to this day can't make a dry stout worth a damn.byo listed there top 10 hardest back in 2005Wit - getting the flavors to balanceWee Heavy - big ale w/o fruity estertrippel - getting to finish light enoughSchwartzbier - keeping the roast subdueRauchbier - getting the water to balance with the smoke and not create a phenol messGueuze - the art of blending and having the various lambics availableEisbock - High gravity doppelbock and then freezing to extract the flavors you want from the original beerdry stout - keeping it from getting too acidic, balance of roast, and having it finish dry enoughberliner weisse - really small beer that needs proper amount of souringAmerican standard - flavorless and flawless
#19
Posted 09 April 2009 - 09:39 PM
#20
Posted 09 April 2009 - 10:01 PM
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