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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through April 06, 2006 * Pleasing the masses < Previous Next >

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John Thompson
Intermediate Member
Username: Jt100

Post Number: 447
Registered: 04-2002
Posted From: 67.138.248.212
Posted on Saturday, April 01, 2006 - 01:14 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I know this is very subjective, but if you could pick one recipe/style (ale) that would please the most people (BMC drinkers) what would it be? I'll be brewing for a BBQ at the end of May and I'm looking for input. It's got to be an ale because of the time factor. I'm going to brew something for "them" and I have something for "us" (IIPA). And no, I'm not going to even consider getting a keg of BMC for "them". My goal is to convert as many of "them" to one of "us". Boy, that sounds snobby.
 

Eric Lord
Junior Member
Username: Eric_lord

Post Number: 74
Registered: 11-2003
Posted From: 162.58.35.101
Posted on Saturday, April 01, 2006 - 01:31 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think most people will tell you this is a fight you can't win. But, I have tried on occasion with some success.

The light wheat's go over well, as do lighter ales with low ending gravities. I would suggest staying below 1.040 and try to end up below 1.010.

Good Luck!
 

dhacker
Intermediate Member
Username: Dhacker

Post Number: 267
Registered: 11-2002
Posted From: 208.63.188.118
Posted on Saturday, April 01, 2006 - 01:34 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Something not too hoppy and not too dark.
Perhaps a Blonde ale or Kolsch?

Personally, I think an Irish Red is a good way to open the door, but that's me. The deep color may intimidate though!
 

John Thompson
Intermediate Member
Username: Jt100

Post Number: 449
Registered: 04-2002
Posted From: 67.138.248.212
Posted on Saturday, April 01, 2006 - 01:47 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I know what you mean about the dark color. These are people who think any dark beer is "too bitter, too filling or too strong" because of the dark color. How about some recipes?

(Message edited by jt100 on April 01, 2006)
 

Animal House
Member
Username: Beerboy

Post Number: 113
Registered: 03-2003
Posted From: 66.92.32.205
Posted on Saturday, April 01, 2006 - 02:06 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Most people to whom I offer homebrew ask, "What's the lightest beer you have?" And by "light," they are referring to the color. Never mind that a Belgian golden ale can, in many respects, be "heavier" than a mild, stout, or bitter. (And don't ever try to convince anyone that "bitters" aren't really that bitter; they're immediately turned off by the name).

I think you have to brew a beer that is very light in color, dry, clean, relatively low in alcohol, not too bitter, and not too hoppy. An all-grain recipe for 5.5 gallons would look something like this (I've made similar beers, but not this exact recipe, with some success):

Grains (to be mashed at 149-150F):
American 2-row: 2 lb.
Belgian pilsner: 2 lb.
Malted wheat: 3 lb.

Adjuncts:
0.5 lb. cane sugar (to dry it out)

Hops:
Liberty 4.1%: 0.6 oz. at 60 min., 0.3 oz. at 15 min., and 0.3 oz. at 0 min.

Yeast: Wyeast 1056, WLP001, or US56

Ferment at 66-68F.

You might even want to add raspberry or peach puree to part of the batch for a fruit beer.
 

Animal House
Member
Username: Beerboy

Post Number: 114
Registered: 03-2003
Posted From: 66.92.32.205
Posted on Saturday, April 01, 2006 - 02:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Note that, in my recipe above, I have intentionally left out crystal, carapils, or anything that would add character, body, or interesting flavors to the beer. After all, that's what the BMC drinkers like.
 

Tim Copeland
Junior Member
Username: Hammer

Post Number: 31
Registered: 04-2003
Posted From: 64.231.58.51
Posted on Saturday, April 01, 2006 - 02:22 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This this is easy and might work it has pleased many of my guests in the past...

90% domestic 2 row
5% Flaked Wheat
5% 10 L Crystal
1.045 - 1.055 OG
Chinnook hops to 20 IBU (Bitter addition only)
US-56
Mash at 150 for 60 min

after 1 week in primary and 1 week in secondary crash cool and lager at serving temp until the day of the BBQ (this should help it crisp up a bit). Adjust the OG depending on how well your guests can handle there booze. I have made this without the crystal and it is still quite good. you could probablly sub in rice for the crystal with good results..good luck
Cheers
TC
 

August West
Junior Member
Username: H_applebee

Post Number: 43
Registered: 06-2005
Posted From: 67.84.145.42
Posted on Saturday, April 01, 2006 - 02:35 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I agree with Eric. Dedicated megaswill drinkers have no interest in expanding thier pallets. They want something they can quickly drink alot of and get a good buzz. Plus they have been taken in by all that slick marketing.

But if you must, try a malty ESB and shoot for a gravity around 1.048-1.052.
 

JimTanguay
Advanced Member
Username: Pizzaman

Post Number: 556
Registered: 02-2003
Posted From: 206.63.252.209
Posted on Saturday, April 01, 2006 - 06:46 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'd go with a creme ale. Like 80% 2row 20% corn or rice. Bitter with a clean hop like magnum to about 15 ibu's with no late addition hops. Use 1056 or us56 in the low 60's and cold condition for as long as you can.
 

Scott Manning
Member
Username: Liquidbreaddiet

Post Number: 248
Registered: 06-2005
Posted From: 64.148.18.57
Posted on Saturday, April 01, 2006 - 02:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

im with jim, but i suggest using noble hops and or fuggles. when i ever brew for the masses they seam to start in on the cream ale and by the end of the night they are into the rye.
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 1024
Registered: 02-2002
Posted From: 71.234.52.18
Posted on Saturday, April 01, 2006 - 02:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've had good luck with straight-up American wheat beers: 50% to 70% pilsner, 30% to 50% wheat, very light touch with noble hops, Chico yeast. Aim for an OG around 1.050 and maybe 20 IBUs. Comes out very light in color and mouthfeel, right in the BMC world's comfort zone. If they are really dedicated light beer drinkers, sub in a pound of sugar or honey to lighten the mouthfeel even more.

That said, I agree with the posters who say you won't serve much. Most BMC drinkers look at a glass of homebrew as if it contained sulfuric acid. They might even prefer drinking the acid. They don't want to "just try it". You'll find many of them switch to soda.

Weird observation #1: The only people who will be open to trying homebrew will be the wine drinkers, not the beer drinkers.

Weird observation #2: Bring a case of bottles to the party and you'll bring a case home. Bring a keg and some will get drunk. Even the bravest will never, ever open a bottle, nor allow a bottle to be opened for them. They fear being given a whole glass of something they don't like and feeling social pressure to finish it. Kegs or mini-kegs (I use Tap-A-Draft bottles for such occasions) allow them to pull just a taste before committing themselves.
"Vime's approach to paperwork was not to touch it until someone was shouting, and then at least there would be someone to help him sort through the stacks." -- Terry Pratchett
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1338
Registered: 01-2004
Posted From: 68.109.85.19
Posted on Saturday, April 01, 2006 - 02:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Obviously guys, your beers suck. My experience has been, every time I take my homebrew to a party people go apeshit over it. Everyone, women, men, children (oh no, no children). It's like their eyes were opened to what beer can really taste like. Last Christmas I took a keg of B52 and a keg of Company #1 Red to a Christmas party. Both kegs went pffffst quickly, and at about the same time. Word traveled fast that my beer was really good and "you need to try it". Last fall I took a keg of my APA to a party and people went nuts over it. I had to leave early (and take the keg) and people were filling up 2 and 3 glasses before I left. It was incredible!

I say don't worry too much about what you think BMC drinkers will think. Brew a good tasting, relatively low OG beer with some flavor. They'll like it.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4979
Registered: 01-2002
Posted From: 24.57.239.69
Posted on Saturday, April 01, 2006 - 04:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My choices (in order) for non-homebrew drinkers:

Jeff Renner's Your Father's Mustache CAP
Skotrat's Genny My Butt! cream ale
Skotrat's B-52 Honey Wheat Ale
Any reasonable American wheat beer recipe
Jeff Donovan's Company #1 Red Ale

Paul's comments are straight on. You won't win over the most committed BMC light beer drinkers, but having one of the above homebrew recipes served from a keg will sway at least some of them.
 

Animal House
Member
Username: Beerboy

Post Number: 115
Registered: 03-2003
Posted From: 68.164.128.113
Posted on Saturday, April 01, 2006 - 08:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill's choices are all considered crowd-favorites, but I'm not sure that many of them will work for John's situation.

I believe that CAP is a lager, and that the cream ale would require a longer conditioning time, so they might not be ready in time for John's party. The B-52 might be a good choice, but if I remember correctly, it's a stronger beer that might require a bit of aging.

By the way, I'm not very familiar with any of these recipes, so correct me if I'm wrong.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4985
Registered: 01-2002
Posted From: 24.57.239.69
Posted on Saturday, April 01, 2006 - 08:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

For relatively quick beers, either a lower gravity American wheat beer or the Company #1 Red Ale would be suitable. And I think even B-52 or a cream ale could be ready if it were brewed now.
 

Scott Manning
Member
Username: Liquidbreaddiet

Post Number: 250
Registered: 06-2005
Posted From: 64.148.18.57
Posted on Sunday, April 02, 2006 - 01:36 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

take renners cap recipe and use 1056 in it and you have a cream ale. I have brewed this regularly and have served it within 2 weeks of the brewday - it does get better with age but the masses dig it
 

don price
Advanced Member
Username: Donzoid

Post Number: 851
Registered: 02-2003
Posted From: 24.94.125.114
Posted on Monday, April 03, 2006 - 01:11 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Don't waste your time on a megaswill clone. Give them something that actually tastes different. Go with a "light" APA...you can keep the OG below 1.050 and the IBUs around 35-40. The adventerous ones will try the IIPA after seeing the light.

I'll second Paul's observation about bottles/kegs. At least have sample cups for the bottles.

Don
 

Little Dipper
Junior Member
Username: Littledipper

Post Number: 66
Registered: 02-2004
Posted From: 66.72.60.204
Posted on Monday, April 03, 2006 - 02:09 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I made a mild ale that was a big hit at a superbowl party. The majority of the people were lite beer drinkers and they all loved it - even when there was some lite beer available, they went back for the mild. The color probably threw some hesitation at them, but once they got a swig of the relatively sweet, easy drinking beer (1.038 or so), they had lots of compliments for me.
 

Chumley
Senior Member
Username: Chumley

Post Number: 4081
Registered: 02-2003
Posted From: 71.210.56.219
Posted on Monday, April 03, 2006 - 03:19 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you are like me and screw the pooch until the end of April, then have the realization OH MY GOD I HAVE TO BREW, then...

I brewed a Bavarian weissbier, kegged it 8 days after brewing, carbed it 3 days later...let sit for 3 more days...after 14 days it was at peak condition. My megaswill drinking buddies on the ice loved it after 28 days, but I thought the phenolics were too subdued by then.

Oh, and the recipe:

60% wheat
30% pils
10% munich

Mash-in at 140F. After 5 min, pull a decoction out, raise it to 150F for 15 min, rest, then boil it for 30 min...add back to the main mash to reach 153F for 45 min.

OG: 1.055
Hops: 18 IBUs Santaim (bittering only)
Yeast: WY3333 fermented at 65F

You will not go wrong with these beer in pleasing the masses...and yourself
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2686
Registered: 03-2004
Posted From: 65.29.220.144
Posted on Monday, April 03, 2006 - 03:33 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"Weird observation #2: Bring a case of bottles to the party and you'll bring a case home. Bring a keg and some will get drunk. Even the bravest will never, ever open a bottle, nor allow a bottle to be opened for them. They fear being given a whole glass of something they don't like and feeling social pressure to finish it. Kegs or mini-kegs (I use Tap-A-Draft bottles for such occasions) allow them to pull just a taste before committing themselves.>"

I have found this to be very true - at least for my family. They won't take a full bottle because they fear they won't like it and you might see them watering the bushes with it. I really think that they just can't risk offending you. Now a splash from a keg, they are more than happy to try.

Now, after years and years, if you show up at a Listermann family Xmas or Foruth of July party, you had better bring your own swill because the tap is mine, Uncle Jim is a tightwad and knows that I bring the beer. One of my proudests moments was to see Eddie Niehaus, my cousin's husband and devout Bud Light drinker, capitulate to my beer. He doesn't blink at it any more.

I may need to push them for the Fourth - rauchbier!

Dan

--This space is again being left intentionally blank.-


 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4996
Registered: 01-2002
Posted From: 24.57.239.69
Posted on Monday, April 03, 2006 - 12:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have had good luck with a mild that is on the light side of the color range for style. It's still darker than BMC drinkers are accustomed, and as Little Dipper says, the sweeter finish is a new experience for most of them. But those who are willing to take the plunge find it extremely easy going down and will drink a lot of it in short order.

Still, I think one of the lighter-colored beers I mentioned above would be the best choice for the lite crowd. I brewed an American light lager that won a medal in the second round of the NHC. When I poured one for a rabid Bud Light fan, he said it was all right but it would have been better if it had come from St. Louis.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2687
Registered: 03-2004
Posted From: 216.23.59.245
Posted on Monday, April 03, 2006 - 12:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill, I am searching for a light colored mild ale recipe. My last attempt was based on Wheeler's McMullan AK. I was not very happy with it. Let me know what you have found to be good.

Dan

--This space is again being left intentionally blank.-


 

Chris Vejnovich
Intermediate Member
Username: Cjv85vmax

Post Number: 439
Registered: 06-2003
Posted From: 198.203.245.8
Posted on Monday, April 03, 2006 - 01:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

CREAM ALE. Throw some rye in it if you want to spice it up. BMC drinkers will guzzle this stuff. Then maybe take a few of your special bottles along for anyone that feels adventurous.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4998
Registered: 01-2002
Posted From: 24.57.239.69
Posted on Monday, April 03, 2006 - 01:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dan, the LHBS where I once lived sponsored a multiple brew (15-20 batches; they supplied the ingrediients) of the following light (in color) mild ale recipe that was fermented in a stainless dairy tank and served at a local beer festival. Six Sanke kegs of it disappeared very quickly.

Light Mild
A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
11-A English Brown Ale, Mild
Min OG: 1.030 Max OG: 1.038
Min IBU: 10 Max IBU: 25
Min Clr: 12 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 6.56
Anticipated OG: 1.0375 Plato: 9.39
Anticipated SRM: 8.7
Anticipated IBU: 19.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 70 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.2 5.00 lbs. Pale Ale Malt (2 Row) Great Britain 1.0390 3
15.2 1.00 lbs. Caramalt Great Britain 1.0340 19
7.6 0.50 lbs. Wheat Malt America 1.0380 2
1.0 0.06 lbs. Chocolate Malt Great Britain 1.0340 475
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Goldings - E.K. Pellet 4.75 15.3 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 4.1 5 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)

Yeast
-----
Danstar Windsor

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 6.56
Water Qts: 8.20 - Before Additional Infusions
Water Gal: 2.05 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 2.58 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2688
Registered: 03-2004
Posted From: 216.23.59.245
Posted on Monday, April 03, 2006 - 01:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks Bill, I may give it a try. Do you think that finishing hops correct for milds?

I really hate picking through Promash reports. Some better prioritzing and a more generous use of spacing would go a very long way. It reminds my of my Fortran days before we had CRTs and had to use teletype machines.

Dan

--This space is again being left intentionally blank.-


 

Belly Buster Bob
Senior Member
Username: Canman

Post Number: 2513
Registered: 02-2003
Posted From: 131.137.245.199
Posted on Monday, April 03, 2006 - 05:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm another that has never seen the "no homebrew for me" attitude. My beers at parties dissappear fast and all we are left with is megaswill. I usually bring enough beer for twice the amount of people present....they always go PFFFFFFFFFT (the kegs that is)even the 11% Bellybuster Magic Juice
Bellybuster Bob
www.bellybuster.netfirms.com
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 5003
Registered: 01-2002
Posted From: 24.57.239.69
Posted on Monday, April 03, 2006 - 05:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dan, if you want a little less hop character, cut the second hop addition in half and add it at 15 minutes.
 

Mike Huss
Senior Member
Username: Mikhu

Post Number: 1091
Registered: 03-2003
Posted From: 24.123.94.154
Posted on Monday, April 03, 2006 - 05:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I vote for B52. It's always on tap at my house and it's the one I start BMC drinkers on. Some people try the hoppier stuff, some people stick with the B52, but I have yet to have someone tell me they didn't like it. Well, except for that one time when the tap decided to grow some mold. But that was a different issue.

I need to brew a cream ale again sometime. The one time I made it did not go over well. I hated it personally. It took a long time for that keg to go phhhht, I ended up giving growlers to some buddies that will drink anything. The common theme on this board of it being a good beer to feed BMC fans leads me to believe I should try it again sometime.
 

Josh Johnson
Junior Member
Username: Msujdog

Post Number: 92
Registered: 07-2003
Posted From: 167.73.110.8
Posted on Monday, April 03, 2006 - 06:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Based on my first CAP that I tapped last night and got major kudos on from my brother in law, I can definitely recommend it for all beer drinkers.

My Oberon clone is a close second. 55% wheat, 40% 2-row, mild noble hops....perfect spring beer.
 

damon
Member
Username: Nomad

Post Number: 209
Registered: 07-2004
Posted From: 69.129.94.153
Posted on Tuesday, April 04, 2006 - 01:38 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This recipe works for me! A must have if you live in Michigan.

Puck Wheat

50% Briess Malted Wheat
40% Briess Two-Row
7.5% Weyermann Munich 10L
2.5% Weyermann Carahell

130F for 20m
154F for 60m

0.5 oz. Saaz FWH
1 Hallertau 60m
0.5 Saaz 15m
1 Tettnang 0m

Wyeast 1056 (to play it safe) @ 66F
OR Wyeast 1272 (to be wild & crazy) @ 68F

1.052
1.010-13

(Message edited by nomad on April 04, 2006)
 

August West
Junior Member
Username: H_applebee

Post Number: 44
Registered: 06-2005
Posted From: 67.84.145.42
Posted on Wednesday, April 05, 2006 - 01:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think the thread has wondered off course a bit. The point isn't whether we can make a good CAP or ESB or whatever. I'm sure most of us can. However,John said his goal was to "covert" the megaswill drinker to a craft/import beer drinker. Again to that, I say good luck.

I too have brought keg(s) of my stuff to parties and yes, the masses did enjoy them. Hell it's free beer which they probably regard as a good "change of pace" beer. But very few, if any, went on to change their buying or consumption habits. Whenever I'd run into them again, they were back to swilling BMC.

To them it's beer; to me it's swill. Vive la difference.

(Message edited by H_applebee on April 05, 2006)
 

ELK
Senior Member
Username: Elkski

Post Number: 1532
Registered: 01-2003
Posted From: 67.161.222.45
Posted on Wednesday, April 05, 2006 - 01:44 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Go buy a couple of 30 paks of mega swill and open up and let go flat for 4 hours, then pour into a keg and chill and recarb.. Thats all the effort some of these folks deserve.
 

tim roth
Intermediate Member
Username: Hopdude

Post Number: 431
Registered: 03-2003
Posted From: 12.206.8.178
Posted on Wednesday, April 05, 2006 - 02:35 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

American Wheat sounds like the best choice to me.
Light colored, light body and light in hops and flavor. Oh crap, i just described BMC......
Seriously, it is a nice "crossover" beer. cheers, tim
You know I'm on the level because, my bubble is in the middle.
 

Marlon Lang
Advanced Member
Username: Marlonlang

Post Number: 571
Registered: 03-2003
Posted From: 70.149.184.155
Posted on Wednesday, April 05, 2006 - 02:52 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

FWIW,
Here is a data point. Last week, here in Baton Rouge, the local Cajun potato chip maker, Zapps, sponsored a beer tasting event. The BMC guys were there along with both local home brew clubs. We (Redstick Brewmasters)had home brew on tap ("Farm House ALE" and "Coriander Ale")and ESB in bottles. We encouraged the masses to taste and "score" the ESB. The scores were highly favorable and the kegs were floated quickly. My point? Joe Public can be educated. It just takes the right approach.
 

dhacker
Intermediate Member
Username: Dhacker

Post Number: 268
Registered: 11-2002
Posted From: 65.4.235.218
Posted on Wednesday, April 05, 2006 - 12:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If the goal is to convert the masses and not simply serve something they might enjoy for one occasion, then you better start budgeting a hundred million or so for marketing . . Put you homebrew logo on a Nextel cup car, have posters of huge breasted babes plastered on the bathroom walls at the local roadhouse, and produce clever commercials for every televised professional sporting event possible. As has been said numerous times on this board, it ain't about the taste, its all about the social acceptability and "cool" factor.


 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 5030
Registered: 01-2002
Posted From: 24.57.239.69
Posted on Wednesday, April 05, 2006 - 12:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Of course you know what the babes on the poster are saying: "Go ahead, Hack, whack me senseless!"
 

ELK
Senior Member
Username: Elkski

Post Number: 1534
Registered: 01-2003
Posted From: 67.161.222.45
Posted on Wednesday, April 05, 2006 - 01:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Whatch out for the nascar jokes!!!!

Until you've attended the largest sporting even west of the mississippi! VEGAS BABY!!!
Its the largest growing viewership in sports and for good reasons.
#1 these kids and I mean 20 ish are driving at cruise missile speeds within inches of each other.
#2 The equipment is second rate only to the airforce and NASA. These cars have more wind tunnel time than some airplane designs.
#3 At a hot sunny daytime race the scenery is delicious!!

This sport does require you to learn about 20 drivers/car # combos. and it helps to know some driver history and team association.
You also have to learn a new vocabulary.
But like Tom
cruise said in Days of thunder the coverage on ESPN is really good!
Fox/ABC now.
I have never attended a race East of Texas so maybe the crowd is much different.
I only own one hat and a t-shirt. I dont buy the kids toys and junk at hte circus either.
Only bad thing is that there is only mega swill at the races.
 

dhacker
Intermediate Member
Username: Dhacker

Post Number: 270
Registered: 11-2002
Posted From: 207.230.140.240
Posted on Wednesday, April 05, 2006 - 03:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill . . SWMBO said if those three show up at the same time at my house, I have permission. (Of course she also knows there's a greater chance of calculating pi to its last digit)

Elk . . No jokes here. I was dead serious. In fact, I've been eating a lot of Cheerios and Hamburger Helper this year!! (you figure it out)

 

Mike Huss
Senior Member
Username: Mikhu

Post Number: 1100
Registered: 03-2003
Posted From: 24.123.94.154
Posted on Wednesday, April 05, 2006 - 04:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm not even a big Nascar fan but even I know that's Bobby. He's a good favorite to have.

Heck, the only reason I watch any of the races is to root for the #96 car - Hall of Fame Racing, was Terry Labonte, now Tony Raines, but I root only because Staubach and Aikman are owners - and to cheer for #17 because he's one of the few Wisconsin drivers that have ever been good. It's just too bad he drives a Ford.

Speaking of racing, I'm debating about going to Elkhart Lake the weekend of Sept 21-24 for the Champ Car World Series race, probably on Saturday because it's not quite as expensive. Any Champ Car fans on the board that live in the midwest?

Back on topic, I'll have to try some of these American wheat recipes for a summer beer. One can only drink just so much B52 before becoming a useless turd.