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re: Breweries that use flour to create hazy beers...
Posted on 6/1/17 at 9:31 pm to List Eater
Posted on 6/1/17 at 9:31 pm to List Eater
If you don't dial in the water profile you can kiss the haze goodbye.
1
Posted on 6/1/17 at 9:31 pm to Jax-Tiger
I don't care for breweries doing this for IPAs. I did hear of homebrewers and even some breweries using flour to replicate geuze flavors in sours. The flour mimics the turbidity and breast flavors of some Lambics, or so I heard on a podcast.
Posted on 6/2/17 at 12:25 am to Jax-Tiger
Not as all. I love the haze and citrus hops.
Posted on 6/2/17 at 3:03 am to Tiger Ryno
Reinheitsgebot would be a great topic for one of the next shows.
Posted on 6/2/17 at 4:47 am to List Eater
quote:
Using oats or wheat in the grain bill.
You do know what flour is, right?
Posted on 6/2/17 at 6:27 am to BugAC
quote:
breast flavors
I do love breast flavors.
Posted on 6/2/17 at 7:26 am to BugAC
quote:
breast flavors
Well alright alright alright.
Posted on 6/2/17 at 9:38 am to Jax-Tiger
Given a choice between two beers that taste identical, I'd prefer a clear one over a hazy one. That said, I've made enough hazy beers myself that some haze doesn't really bother me as long as the beer is otherwise good.
Posted on 6/2/17 at 9:41 am to BugAC
Used to be common with homebrewers for wits and hefes.
Posted on 6/2/17 at 10:21 am to Jax-Tiger
It doesn't bother me as the whole reason this hazy thing became popular revolves around the abrasive and wildly creative nature of American brewing. As a brewer it seems like brewing blasphemy to intentionally introduce a large amount of haze in to a beer as a matter of presentation. And yeah I know the theory is the suspended proteins hold on to the juiciness. Still to me it seems like brewing broscience.
Posted on 6/2/17 at 10:56 am to BeerMoney
quote:
It doesn't bother me as the whole reason this hazy thing became popular revolves around the abrasive and wildly creative nature of American brewing. As a brewer it seems like brewing blasphemy to intentionally introduce a large amount of haze in to a beer as a matter of presentation. And yeah I know the theory is the suspended proteins hold on to the juiciness. Still to me it seems like brewing broscience.
Just another fad that will pass in due time. I don't mind them too much, but would prefer a clearer looking beer.
Posted on 6/2/17 at 11:22 am to RedHawk
I don't care what a beer looks like, as long as it's tasty. With this new NE hazy trend, one has to wonder if too many haze heads are drinking with their eyes.
This post was edited on 6/2/17 at 11:23 am
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