Post
by Barley Water » Tue Jan 15, 2008 3:09 pm
I think that if you follow the formulation and related instructions in their books expecting the beer to come out exactly like the commercial example, you will probably be disappointed. On the other hand, if you use the formulation as a starting point and adjust things as you see fit, you might view the books as a handy resource.
If I want to make a style that I have never made before, I first read up about it so at least I know what the hell I am doing. I then go looking for formulations to get an idea how others are approching the challenge. If I find a formulation that looks good, I might brew it as is the first time. My experience with their books is that the beer generally comes out pretty tasty. After tasting my first iteration, I usually want to adjust it a little and I brew it again. I just keep doing this until I get things where I want them. The only trick here is to keep good notes so if things go well, I can do it again (by the same token, if I mess up, I document that also so I don't do the same stupid thing again). By the time I am done, I am sure the beer does not taste that much like the commercial example but what I end up with is a custom made brew taylored specifically for my preferences (which by the way is better than the commercial brew IMO).
The thing about commercial beer is that somebody has already done that (and you can usually get a hat and T-shirt commemorating their success). I say, why not "go where no man has gone before" and try to come up with something new, I think that is a lot more fun anyway.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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