Lessoned Learned

[Dakota]

Originally Posted by IRISHMAFIA

...I want a beer that tastes like BEER. Not strawberry, not cherry, not lime, not coffee, not lemon, not....well, you get the point. ....

I agree, and longstanding "tradition" of mucking about with beer flavors notwithstanding, barley and hops should be the predominate flavor, otherwise, it is merely some kind of fruity flavored grain beverage. One of the top-rated fruit beers had this comment by a reviewer "Smells almost like fruity pebbles!"

No thanks.

[IRISHMAFIA]

Originally Posted by Dakota

I agree, and longstanding "tradition" of mucking about with beer flavors notwithstanding, barley and hops should be the predominate flavor, otherwise, it is merely some kind of fruity flavored grain beverage. One of the top-rated fruit beers had this comment by a reviewer "Smells almost like fruity pebbles!"

No thanks.

Pebbles smelled fruity? I guess Bamm Bamm would know!

[NCASAUmp]

[Welpe]

All this arguing over IPAs, let me know when you get to porters or stouts.

[Umpteenth]

Originally Posted by Dakota

However, "ale" describes how it is brewed...

Essentially, all beers are brewed the same way. Certainly, there are temperature differences and mash times will vary, but the process is the same.

"Ales" are fermented using Ale yeasts. These ferment between 50 - 65 deg F, typically. "Lagers" use Lager yeasts. These ferment between 45 - 58 deg F, and typically ferment for a longer period of time.

Ales may be moved from primary fermentation into a seconday vessel for a week or two. This allows additional sediment to drop to the bottom of the vessel, and the beer clears better. Or, instead, commercial brewers will filter the beer to remove and remaining particles. Ale yeasts are used for brewing ales, porters, stouts, Altbier, Kolsch, and wheat beers.

Lagers, once moved into a secondary vessel, may sit for a month or longer, and typically produce a very clear (no haze, or particles) beer. This part of the process is what makes a Pilsner so crisp and clean tasting. Examples using lager yeasts include Pilsners, Dortmunders, Marzen, Bocks, and American malt liquors.

[Dakota]

Originally Posted by Umpteenth

Essentially, all beers are brewed the same way.....

Then, you proceed to describe how ales and lagers are brewed differently. Ummm... OK.

[Umpteenth]

Originally Posted by Dakota

Then, you proceed to describe how ales and lagers are brewed differently. Ummm... OK.

Nope, they ferment at different temperatures, but the process is the same.

Crush the grains.
Mash the grains to convert starches to sugars.
Drain to collect the wort.
Sparge the grains to rinse as much of the sugars off the grains as possible.
Boil the wort; add hops at specified intervals.
Chill the wort.
Pitch the yeast.
Ferment.
Keg or bottle.
Carbonate.
Drink beer.

Brew day is about 6 hours. From Brew Day to Drinking day varies. Could be anywhere between 4 weeks and 6 months (or more). Ales are drinkable earlier than lagers, generally speaking.

[Dakota]

Yes, all beer is "brewed", but ales are brewed with different yeasts, at different temperatures, with ... IOW, brewed differently. Jeez.

[Skahtboi]

Originally Posted by Umpteenth

Nope, they ferment at different temperatures, but the process is the same.

Crush the grains.
Mash the grains to convert starches to sugars.
Drain to collect the wort.
Sparge the grains to rinse as much of the sugars off the grains as possible.
Boil the wort; add hops at specified intervals.
Chill the wort.
Pitch the yeast.
Ferment.
Keg or bottle.
Carbonate.
Drink beer.

Brew day is about 6 hours. From Brew Day to Drinking day varies. Could be anywhere between 4 weeks and 6 months (or more). Ales are drinkable earlier than lagers, generally speaking.

What happened to roasting the grains????

[umpirebob71]

Originally Posted by Umpteenth

Nope, they ferment at different temperatures, but the process is the same.

Crush the grains.
Mash the grains to convert starches to sugars.
Drain to collect the wort.
Sparge the grains to rinse as much of the sugars off the grains as possible.
Boil the wort; add hops at specified intervals.
Chill the wort.
Pitch the yeast.
Ferment.
Keg or bottle.
Carbonate.
Drink beer.

Brew day is about 6 hours. From Brew Day to Drinking day varies. Could be anywhere between 4 weeks and 6 months (or more). Ales are drinkable earlier than lagers, generally speaking.

My favorite part of this post..."Drink beer."

[NCASAUmp]

Originally Posted by umpirebob71

My favorite part of this post..."Drink beer."

That's the best takeaway.

[MD Longhorn]

I wasn't expecting to read the word WORT today. Or SPARGE for that matter.