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Posted on 7/14/14 at 8:35 pm to BMoney
quote:
Agreed. But me finding enough sexy hops for a 5 gallon DIPA batch is much different than a production brewery contracting enough of them for one of their beers.
That makes sense. I'm just riffing here, but I'd say a world class IPA is one of the three easiest styles to catapult your brewery into the stratosphere (the other two being a stout and a sour, probably in that order).
But if you lack the ability to acquire the necessary ingredients with any degree of frequency, that certainly limits you. But that's all a lot of supposition on my part.
Posted on 7/14/14 at 8:35 pm to BMoney
quote:
the current Mechahopzilla cans are much better than previous batches.
I don't know about much better IMO, but it does seem better and I am going to finish this 4pack. I gave away 3 out of the last one I bought last year. That said, I am not going to buy any more until it improves.
Posted on 7/14/14 at 8:37 pm to Matisyeezy
quote:
I can literally google the recipe for clones of plenty of popular IPAs. Seems to me it would be pretty simple to use one as a building block and tweak it to your palate.
I'm sorta with you.
One thing that is different, and plays a significant role is the different water chemistry from different sources. For instance, I've been told that Baton Rouge's soft water isn't good for accentuating hop flavor, but naturally better for stouts and porters. Now, adjustments can be made, but I don't know if that's happening for instance, with a beer like Juke Joint.
Posted on 7/14/14 at 8:38 pm to Kim Jong Ir
quote:
I gave away 3 out of the last one I bought last year.
So did I. To TheChosenOne.
Sucker
Posted on 7/14/14 at 8:42 pm to TigerHam85
I've never had this one. Damn it's strong!
Posted on 7/14/14 at 8:43 pm to Matisyeezy
I believe most breweries have hop contracts so that the hop growers know what to grow. If NOLA had a top notch beer to brew, they should be able to arrange to acquire the hops, right? It might take a year or two, but someone should be able to fill the order.
Is it possible that the brewers at NOLA are happy with their recipe?
Is it possible that the brewers at NOLA are happy with their recipe?
Posted on 7/14/14 at 8:44 pm to TigerHam85
quote:
quote:
I gave away 3 out of the last one I bought last year.
So did I. To TheChosenOne.
Sucker
rutiger got mine. Posted on 7/14/14 at 8:44 pm to urinetrouble
quote:
different water chemistry from different sources. For instance, I've been told that Baton Rouge's soft water isn't good for accentuating hop flavor, but naturally better for stouts and porters. Now, adjustments can be made
See, I had a talk with a guy about this exact point the other day and he kinda blew it off, stating that you can neutralize pHs and get consistency in other ways. His big thing was yeast. Obviously yeast is important, but from touring other breweries, they've stressed the importance of water. Not exclusively, just that it plays an important role.
Admittedly he was not a brewer, but he's certainly more closely connected to it than I am. I was a little confused.
Posted on 7/14/14 at 8:44 pm to BMoney
quote:
Agreed. But me finding enough sexy hops for a 5 gallon DIPA batch is much different than a production brewery contracting enough of them for one of their beers.
Right.
Still, seems like someone could crank out a great regular IPA just using "C" hops. Bells and Founders do it. I'd be happy with something like that locally.
Posted on 7/14/14 at 8:45 pm to Kim Jong Ir
quote:
I gave away 3 out of the last one I bought last year.
I remember that BXN, you bastard...
Posted on 7/14/14 at 8:45 pm to Jax-Tiger
quote:
Is it possible that the brewers at NOLA are happy with their recipe?
They aren't changing the recipe when they change the name. That probably is indicative of something.
Posted on 7/14/14 at 8:45 pm to Rouge
quote:
I truly compare brewing to baking. You cant wing it. The recipe is paramount
Meh, depends on what you're making. I wing it all the time. Some are good. Some are not good. Lately a lot have been not good, but that's due to other factors besides winging it. You can't wing it if you want consistency, but I find consistency boring.
Posted on 7/14/14 at 8:46 pm to BMoney
3BD after dinner
Posted on 7/14/14 at 8:46 pm to abellsujr
quote:
I've never had this one. Damn it's strong!
Yep. Maharaja is a Top Tier DIPA in my book.
Posted on 7/14/14 at 8:47 pm to Matisyeezy
quote:
His big thing was yeast. Obviously yeast is important, but from touring other breweries, they've stressed the importance of water. Not exclusively, just that it plays an important role.
I know some of the great breweries have develop their own in-house ale yeast. Yea, that's a big part.
This isn't an IPA, but Westvleteren and St. Bernardus use the exact same recipe to brew their quad. Everyone says they taste quite different. Well, they use different yeasts and have different water so...
Posted on 7/14/14 at 8:48 pm to urinetrouble
quote:
Still, seems like someone could crank out a great regular IPA just using "C" hops. Bells and Founders do it. I'd be happy with something like that locally.
Exactly!!!
Posted on 7/14/14 at 8:49 pm to Matisyeezy
quote:
I can literally google the recipe for clones of plenty of popular IPAs. Seems to me it would be pretty simple to use one as a building block and tweak it to your palate.
They could, but for a brewery to successful, you also want to create your own style as well, or at least your own signature on a style.
Posted on 7/14/14 at 8:51 pm to Salmon
A brewey that only brees.....clones
Now THAT is an idea
Now THAT is an idea
Posted on 7/14/14 at 8:51 pm to Kim Jong Ir
quote:
NOLA should be able to do better.
I won't name names, but considering one of the Nola guys and I shared a SW Dank Tank Red Hot Mama one night and he tried to tell me it was a sour, I'm not so sure some of the decision makers know any better. That said, I know some of the guys over there really know what they're doing, but I'm guessing they just don't have a say in production or recipes.
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