I dont home brew, but two microbreweries (one a real start-up and the other an outpost brewery of an ongoing business) have opened in Lexington (Pop 7000) in the past two years. They can feel beer by the pint on site, and I approve of this trend. The small one is still pretty inconsistent but run by a biologist friend of mine. I've has both, and even the lesser batches are better than Bud. I share Dan's preference for Belgian ales, however. Chimay and Roquefort have become commonly available here for the past few years.
On Sun, Sep 2, 2012 at 4:58 PM, Bob W <[email protected]> wrote: >> From: [email protected] [mailto:[email protected]] On Behalf Of >> steve harley >> >> on 2012-09-02 2:47 Bob W wrote >> > Any of you chaps in the US had a chance to try this yet? >> > >> > <http://www.whitehouse.gov/blog/2012/09/01/ale-chief-white-house- >> beer- >> > recipe >> >> >> > >> > It looks like a nice beer, although I have my doubts about corn syrup >> > and gypsum in the recipe. >> >> the corn sugar is for priming (giving the yeast something to eat to >> carbonate the beer after bottling), and is pretty normal; gypsum is >> usually something that depends on the water you are using, when you >> want to match the original brewer's water; if you start with hard water >> i'd skip the gypsum >> >> slightly worrying, but not a serious problem, are the malt extract and >> the hop pellets; these are usually considered cheap shortcuts >> >> (i am at best a "homebrewer's helper", but i have typeset and proofread >> many a homebrew recipe) >> > > I've only tried home brewing once, when I was at school. We bought a kit, > mixed the stuff, and put it into the loft of the boarding house. We didn't > have proper stoppers, so we just wrapped the bottle tops in clingfilm. Of > course we didn't plan this properly because before it was even theoretically > ready the term would be at an end and we would all disperse to the different > parts of the world that we came from. For fear of discovery, we went back up > to the loft and brought it all down. The clingfilm had evolved into some > unspeakable creature of the dark. Nevertheless, we still tried to drink the > evidence. It was disgusting. > > On a recent tour of the Meantime Brewery they were pretty scathing about > adding sugar. As for their water, they take it from the Thames, which > horrified me at first, but they use reverse osmosis to clean it up, and can > dial something into their machines to give it a particular character - maybe > that involves gypsum. Maybe gypsum is why people talk about getting > plastered. > > B > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- Steve Desjardins -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
