Lessoned Learned

[Dakota]

Originally Posted by IRISHMAFIA

This is my point. Why call it an IPA if it is not. The English IPA is more buyable since it was the English who brewed the IPA.

And I'm familiar with Dogfish since they are from this area and the sponsor brewer of a local entertainment venue. However, not all of their product is, to my taste, that palatable. Also, familiar with SN & Stone. Not bad, but not something I would go out of my way to get.

Well, why call the lead runner R1 instead of R# where #=the base the runner occupies? I didn't invent beer nomenclature any more than I invented softball nomenclature.

However, "ale" describes how it is brewed; "pale" means not dark; "American" means American hops. There are all kinds of ales, and tagging an ale as "India Pale" references the high hoppiness and pale color (pale compared with, say, Guinness) of the original... it is a style, not an exact formula.

For example, an American Pale Ale is less hoppy than an American India Pale Ale, which is in turn less hoppy than an American Double IPA (also called an Imperial IPA).

Anyway, of the beers I listed, I've only tried the Two Hearted... the examples of the style came from BeerAdvocate.com (where they have more examples listed, including the Surly Furious). I may try the Stone IPA sometime, since it is distributed here.

[IRISHMAFIA]

Originally Posted by Dakota

Well, why call the lead runner R1 instead of R# where #=the base the runner occupies?

Because R1 is the first runner? 1 = first

[quote] I didn't invent beer nomenclature any more than I invented softball nomenclature.[/quo te]

Never said you did. I have been talking about people marketing a product

IPA = special sorta like Michelob Ultra which neither are.

However, "ale" describes how it is brewed; "pale" means not dark; "American" means American hops. There are all kinds of ales, and tagging an ale as "India Pale" references the high hoppiness and pale color (pale compared with, say, Guinness) of the original... it is a style, not an exact formula.

For example, an American Pale Ale is less hoppy than an American India Pale Ale, which is in turn less hoppy than an American Double IPA (also called an Imperial IPA).

I disagree with your "india" note. The I in IPA specifically indicated the destination, nothing else.

Anyway, of the beers I listed, I've only tried the Two Hearted... the examples of the style came from BeerAdvocate.com (where they have more examples listed, including the Surly Furious). I may try the Stone IPA sometime, since it is distributed here.

Actually, I keep very few notes on microbreweries I visit, though I haven't found many which I dislike and that is because real microbreweries are one-horse businesses that live and die with the product. Also, I have found very few microbreweries that do not have some really good food.

Hmmmmm.....think I'm going to dinner.

[Dakota]

Originally Posted by IRISHMAFIA

B...I disagree with your "india" note. The I in IPA specifically indicated the destination, nothing else....

In the 19th century, sure. Now, it merely indicates a style.

[IRISHMAFIA]

Originally Posted by Dakota

In the 19th century, sure. Now, it merely indicates a style.

And what type of series does the MLB play?

[NCASAUmp]

Originally Posted by IRISHMAFIA

And what type of series does the MLB play?

Best 4 out of 7?

[Dakota]

Originally Posted by IRISHMAFIA

And what type of series does the MLB play?

Took you long enough!

[IRISHMAFIA]

Originally Posted by Dakota

Took you long enough!

Hey, we were talking beer!

[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.