HOMEBREW Digest #4724 Wed 23 February 2005

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  Sour Blending (Alexandre Enkerli)
  Hose Barb Site (National Midnight Star Brewery)
  Abe Quote ("Chad Stevens")
  Great Decoction Experiment-Timeline (Denny Conn)
  What malt can I substitute for British pale malt ("Florian Hirschmann")
  Belgian Ale in Paris (Bart Thielges)
  Minneapolis Brewpub Recommendations? (phethmon)
  New Japanese Non-beer ("Dave Burley")

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---------------------------------------------------------------------- Date: Mon, 21 Feb 2005 13:57:36 -0500 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: Sour Blending Darrell, Subscribers to the pLambic list are more likely to give you a good explanation and there seems to be a slight amount of discussion (if not debate) on it but some people (including most commercial brewers) do blend and it's a fairly big part of what sour beers are about. AFAIK, at least some commercial Flemish Red are blended sour plus "regular" beer. Of course, we need to be careful as bacteria can cause refermentation, which could be dangerous, even. But there's been discussion about this earlier this month (from February 3) and people don't seem too much problems with bottle bombs and such. You can look at the archives... https://secure.neap.net/pipermail/plambic/ Sante'! AleX in South Bend, IN [129.7mi, 251.5] Apparent Rennerian Return to table of contents
Date: Mon, 21 Feb 2005 18:31:23 -0500 From: National Midnight Star Brewery <nmstarbrewery at tds.net> Subject: Hose Barb Site Sometime back I found a website where a guy preached the virtues of quick disconnect type fittings over hose barbs including using them in setting up his keg fridge. I have done some searching and can't seem to find it. Can someone point me back to it? I remember it had a drawing of a hose barb with a "NO" type circle over it. Any help is appreciated! William Menzl Midland, Michigan [99.8, 344.8] Apparent Rennerian National Midnight Star Brewery Dead End Brewers - -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.300 / Virus Database: 266.3.0 - Release Date: 2/21/05 Return to table of contents
Date: Mon, 21 Feb 2005 18:06:03 -0800 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: Abe Quote Someone had a couple good quotes in the last HBD, one of which was from Abe Lincoln. I just had to add this: Prohibition will work great injury to the cause of temperance. It is a species of intemperance within itself, for it goes beyond the bounds of reason in that it attempts to control a man's appetite by legislation, and makes a crime out of things that are not crimes. A Prohibition law strikes a blow at the very principles upon which our government was founded. Attributed to Abraham Lincoln in the Congressional Record - House (1914) Chad Stevens QUAFF San Diego Return to table of contents
Date: Tue, 22 Feb 2005 10:05:28 -0800 From: Denny Conn <denny at projectoneaudio.com> Subject: Great Decoction Experiment-Timeline For those of you participating in the GDE, I'd like to have your results by the end of May. If you don't think that's possible, please contact me. Also, if you haven't already done so, please download the Brewer's Report Form, Taster's Report Form and Taster's Report Cover Form from www.hbd.org/cascade/decoction . -------------->Denny Return to table of contents
Date: Tue, 22 Feb 2005 22:02:39 +0100 From: "Florian Hirschmann" <flohopser_no at gmx.de> Subject: What malt can I substitute for British pale malt Hey everyone !!! As I cannot get my hands on (British) pale ale malt here in Germany, I wondered whether I could use a different kind of malt instead. Could I use pils or lager malt and add another malt to reach an approximation of pale ale malt? Or could I kiln pils malt in the oven, problem: I have no pale malt as a reference, so I won't know when the malt is kilned to the right extend. Thank you very much in advance Florian Hirschmann [3545.4, 43.2] apparent rennerian (nm) Return to table of contents
Date: Tue, 22 Feb 2005 14:32:03 -0800 From: Bart Thielges <bart at landport.net> Subject: Belgian Ale in Paris Ed Howell asks about pubs with a good selection of Belgian ale in Paris. At risk of sounding like a heretic, I'd suggest not go.ing ou.t of you.r wa.y t.o fin.d a Belgia.n bar i.n P.ar.is, instead try the excellent wine available everywhere at reasonable prices. (sorry about the dots in the above paragraph - just trying to evade the HBD spam filter) But if you must, you could make your way to "Bar Belge" at 75 Avenue de St. Ouen which straddles the 17th and 18th Arrondissement boundaries. I went there a few years ago and was underwhelmed. It was also quite expensive. You can also find Hoegaarten, Leffe, and Duval at regular pubs all around town, sometimes from keg. If you really want a good Belgian ale experience, make your way to Gare du Nord and hop on a 90 minute train ride to Brussels. You can find round trip APEX fares for less than $70. Most long distance trains terminate at Brussels Zuid which isn't a very fun part of town. But from there you can hop into Brussels Centraal in less than 10 minutes by just changing platforms and catching the next northbound train. Cheers, Bart Return to table of contents
Date: Tue, 22 Feb 2005 22:40:02 -0600 (CST) From: phethmon at hethmon.com Subject: Minneapolis Brewpub Recommendations? I'm here in Minneapolis until Friday. Had a nice English Bitter at the local Rock Bottom tonight but was wondering if anyone had other suggestions. thanks, Paul Farragut, Tennessee (where's its much warmer than where I am) Return to table of contents
Date: Wed, 23 Feb 2005 09:56:38 -0500 From: "Dave Burley" <Dave_Burley at charter.net> Subject: New Japanese Non-beer Brewsters: I'm sure many of you saw the report # 22 from the Brewers Assoc which follows my comments. While in Japan, I have had my share of Shochu - a cheap, sweet potato "vodka" drunk with hot water delivered from those thermos pumps, now common in the US coffee shops. And other stuff, but I have to admit from this article I can't tell what they are introducing. Sounds to me like the same pressures (taxation of malt content ala Brits in the 17th century) that brought about the invention of Guinness. Likewise, Japanese sake can have grain alcohol added to it in Japan ( not the US) as laws were changed following the rice shortage induced by WWII. We can only hope for the same sort of outcome, with regard to Guinness type development, but I suspect another non-descript Japanese beverage with a few new names will be offered. I'd like to hear a translation of this in brewing terms ( if they aren't using malt what are they using? more sugar like Corona? grain alcohol? ) Somehow "soybean peptides" discussed in the article doesn't sound like a source for alcohol , but for protein mouthfeel. BA didn't flesh that part out. Thoughts? - ------------- Here's the BA article: There's no beer in new Japanese 'beer' It's not really beer, but a new beer-flavored alcoholic beverage is creating a buzz in Japan. Beer is taxed by the amount of malt used in Japan, driving breweries to search for alternatives. Japan's long economic downturn helped drive the trend, as drinkers looked for cheaper opportunities to drown their sorrows. Now, according to Asahi Breweries, the market for so-called "beer-like" drinks is set to grow 84 percent this year. Asahi is predicting profits to rise 50 percent in 2005 as it launches a drink based on soybean peptides rather than malt. The chosen name, "Shinnama" or "new draft", disguises its non-beer nature. But despite a record profit in 2004 of 30.6bn yen ($291m; pd Sterling 154m), up 31.8 percent on the previous year, Asahi is coming late to the market. Key rival Sapporo is already well-established with the beer-flavoured "Draft One". Suntory, meanwhile, is doing well with "Super Blue", which combines happoshu - an existing low-cost beer alternative made with malt and seawater - and shochu, a distilled alcohol derived from sweet potatoes or barley. Happoshu has been a mainstay of brewery profits for years, taking over from beer thanks to its low tax and therefore low cost. Kirin, the fourth big name, is launching its own "third-type" drink in April. - ---------------------------- Keep on Brewin' Dave Burley Return to table of contents
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