41 replies to this topic

[MolBasser]

This is for a brewpub, right? IMO, if you don't already have a blonde ale, you need one. Not Belgian blonde, IMO, the funk can turn people off. You're looking for a beer for the "partners" to drink. That is, somebody came to the pub on purpose because they like your beers. Odds are, they brought a partner along that may not be as beer-savvy. The blonde is for those folks. American wheat is a possible substitution for this role as well.

This times a billionty.BrewBasser

[Big Nake]

I have a bunch of recipes that create (what I call) a "Gold Lager". This doesn't necessarily have to mean a boring, light beer. I'm talking about using pilsner malt, maybe some wheat for head stability, possibly some Vienna for depth and even flaked corn or rice if the mood strikes. I use hops like Tettnanger, Halleratu (in various forms), Spalt, Mt. Hood, Styrian Goldings or Saaz. Use a good yeast like 2124, 830, maybe 2001, 2278 or WLP800. I get the beer to about 5%, SRM 4-5, IBU 20-25. By using a yeast with good European traits (as opposed to something bland like 2007), you get good character in the beer and it ends up being a nice, flavorful, lighter-but-still-satisfying beer. Most of the ultra-light macro brews use bland yeasts and then filter the bejesus out of the beer so there is almost nothing left. I definitely think there's a way to make a Gold Lager and still have beer geeks... ahem... beer enthusiasts to like it. Good luck.