Starting the Modelo 75th anniversary book right now and there’s a good bit of fun detail so far. As of 1903, lager beer had firmly come to dominate the Mexican market, and is described by the Western Brewer magazine that year as “A little lighter than American beer because they use 15-30% rice.”
Draft Arabier at the brewery is a top-10 beer experience for sure. I have no idea how to make a beer like that and it drives me crazy.
Europe likes the taste beer enough to drink NA but I’m not sure Americans actually do. Same goes with mid-strength beers.
The Dark Lagers book is so wild. This is an objectively insane recipe for a dark bock. Just madness. It’s not even a bock. And the book was written by Germans!
Mexican 2-row seemed mildly interesting until I saw that it was 30% more expensive than domestic or Canadian. In this economy!?! I can get German pils for that price.
We use the half nonic (10oz to top) for most half pours, so this makes things simple. Choose the Czech pour option for a half-pour and you get to choose a šnyt or mlíko for the same price.
Dialing in mlíko and Šnyt service for our new batch of Czech-style pale lager for the first time and noticed some unexpected aspects of these pours. First off, they both yield the same amount of beer after the foam settles! Second, it’s almost exactly a full pour in a half-nonic.
RIP Ozzy. But also taking some time to appreciate the phenomenal guitar work by Randy Rhoads on the first 2 solo Ozzy albums. Taken from us way too soon in a tragic plane crash in 1982. He was one of the greats of metal guitar and we can only imagine what else they would have created together.
Ya that is odd. Classic city should definitely be in contemporary American lager. Happy little clouds is a great example of what the style really should be though.
Looking over GABF styles now and I’m not sure how contemporary American Pilsner doesn’t already encompass the west coast pils style. The specs and description are already spot on. Weird.
The weirdest part is that non-Californian examples are often 6+% in my experience which doesn’t work for me. Essentially cold ipa with some potentially German kettle hop character. Gotta keep it at real pils drinkability levels. 5.6 is my upper target.
Haha I remember that now. With a couple more years of hindsight, I’d say you have the correct position in Cold IPA and West Coast Pils is a style.
I also feel like Kevin needs to explain himself regarding WC Pils. Pretty clearly and ubiquitously a style here in SoCal now. Everyone makes it and they are mostly pretty tightly defined.
This Rotbier erasure will not stand!
Päffgen is easily the hoppiest classic Kölsch I’ve had but even that one is more aromatic than bitter. Any ideas on IBU?
Kölsch is such a frustratingly vague style if you reference competition guidelines. The specs are super wide, but in reality, real and homage examples mostly really fit into a pretty tight range. Does any brewer in cologne really make a 30 IBU example? I haven’t seen it.
Two tiers: sour vs normal beer for the casual drinker and mixed-fermentation vs normal for those who want to dive deeper. Beer is either sour or not, the finer details mostly don’t matter. Brett is just yeast and most people aren’t bothered to care. They either like the beer or don’t, just like wine
Looks like a bodega glass. mikkeller and Alvarado Street breweries use them. I actually really enjoy them.
Enjoyed the break from beer twitter after things wound down but holy shit it’s a ghost town these days. Guess I’m doing this now.
