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Why, it seems like it's just bad lager? So what if the history is that some Germans moved in and adapted their techniques to the local ingredients; you Americans did the same. Nobody in Europe are getting excited about Portuguese lager or some poo poo.
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Aug 14, 2018 20:57
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a super-crushable 4% light lager with a touch of sweetness from corn, sounds terrible
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Aug 14, 2018 21:45
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funkybottoms posted:a super-crushable 4% light lager with a touch of sweetness from corn, sounds terrible Add some mole and salsa verde spices and i'm in!
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Aug 15, 2018 00:47
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danbanana posted:Add some mole and salsa verde spices and i'm in! only if you order Dad's Lager Flight. tips are appreciated!
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Aug 15, 2018 02:12
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danbanana posted:Add some mole and salsa verde spices and i'm in! so, like, tomatillo and garlic for the latter? word
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Aug 15, 2018 05:35
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Hold on a sec Some of you <don't> drink your lagers with a 1/4 cup of bloody mary mix?  It's our college football season thing tbh
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Aug 15, 2018 14:57
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Real Name Grover posted:Hold on a sec You mean clam juice?
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Aug 15, 2018 16:37
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atothesquiz posted:You mean clam juice? clamato, tomato
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Aug 15, 2018 17:39
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dphi posted:clamato, tomato lets throw the whole thing up
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Aug 15, 2018 17:41
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Spanish Manlove posted:lets throw the whole thing up Beer and clam, beer and orange juice, and beer with a spoonful of salt are big things where I live. These people are all bad.
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Aug 15, 2018 22:05
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Beer with a spoonful of salt ? The gently caress?
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Aug 15, 2018 23:30
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Murican plebs mixing their own poison malt, To øl has us euros covered.
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Aug 16, 2018 01:03
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Yeah. Salt. It's probably just a rural Saskatchewan thing, but I've seen tons of people put like a small spoonful of salt in their beers.
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Aug 16, 2018 01:29
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No_talent posted:Yeah. Salt. It's probably just a rural Saskatchewan thing, but I've seen tons of people put like a small spoonful of salt in their beers. Considering how important salt is as an ingredient in bread that doesn't surprise me even though you don't need it for gluten development in beer.
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Aug 16, 2018 01:35
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No_talent posted:Yeah. Salt. It's probably just a rural Saskatchewan thing, but I've seen tons of people put like a small spoonful of salt in their beers. Nah, this is super common. My future brother in law does it. Jim Tomsula does it.
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Aug 16, 2018 01:41
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Cool, I mean it's not like a huge part of a hangover is dehydration so I think a teaspoon of salt per beer won't amplify that at all
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Aug 16, 2018 03:28
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No_talent posted:Yeah. Salt. It's probably just a rural Saskatchewan thing, but I've seen tons of people put like a small spoonful of salt in their beers. Yeah, like you would a glass of milk.
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Aug 16, 2018 03:33
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Goses have salt in them and they kick rear end 
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Aug 16, 2018 04:10
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One dude from my fraternity in college did the salt in beer thing. We were out at a bar and he picked up a salt shaker and salted his Bud Light. I thought that was crazy and no way am I going to ruin a Bud Light with salt.
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Aug 16, 2018 05:39
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Salt in beer is a way to cut cloying sweetness out of lovely macro lagers. My grandpa did it as far back as I can remember and I thought it was weird. One day, while drinking and Old Milwaukee (that was their brand), I realized how sweet the beer was and salt fixed it. The real fix is drinking a different beer that doesn't taste like under attenuated corn juice.
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Aug 16, 2018 12:15
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Salt goes really well in coffee too
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Aug 16, 2018 13:34
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salt is a common additive to make foods taste good when they otherwise do not
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Aug 16, 2018 15:20
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just lol if you don't start your day with a heaping tablespoon of salt
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Aug 16, 2018 15:28
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Snow Cone Capone posted:just lol if you don't start your day with a heaping tablespoon of salt coffee with a tablespoon of salt and a stick of butter
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Aug 16, 2018 21:41
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Lyon posted:coffee with a tablespoon of salt and a stick of butter "this is worse than i thought. there's no butter in my coffee"
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Aug 16, 2018 21:52
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Coffee-salt-butter- beer. Can someone please send these past few posts to Omnipollo, tia.
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Aug 17, 2018 00:32
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Omnipollo recently released a beer called "Peach Candy Popcorn Sour" on tap and in bottles over here. It's predictably a diacetyl-laden mess. Considering the huge distribution this is getting my guess is that they brewed a batch too big to dump, and slapped the popcorn descriptor in the title in an attempt to pass it off as intentional.
thotsky fucked around with this message at 00:47 on Aug 17, 2018 |
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Aug 17, 2018 00:44
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Lmao they use diacetyl in beer now? They stopped using that poo poo in vape juices years ago.
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Aug 17, 2018 00:47
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Snow Cone Capone posted:Lmao they use diacetyl in beer now? They stopped using that poo poo in vape juices years ago. Diacetyl is a common off-flavor in beer. Usually caused by bad fermentation practices and/or hygiene. While some yeasts used for some styles (British ales, Czech pils) produce low enough amounts to be considered acceptable, I doubt anyone would add it to beer on purpose. Sour beer has been particularly rife with it after so many got on the kettle-sour trend, but Omnipollo's products are usually good in that regard.
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Aug 17, 2018 00:54
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Can you elaborate on the kettle sour thing WRT diacetyl? Goses and sours are my favorite styles so I'm always looking to understand more.
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Aug 17, 2018 01:11
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Snow Cone Capone posted:Can you elaborate on the kettle sour thing WRT diacetyl? Goses and sours are my favorite styles so I'm always looking to understand more. it's a chemical compound that can form during the brewing process. There are lots of various undesirable byproducts that the yeast can create during the brewing process if you're not careful: Dimethyl Sulfide, Diacetyl, Acetaldehyde, Hydrogen Sulfide, Tetrahydropyridine, etc There's a lot of poo poo that can go wrong.
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Aug 17, 2018 01:22
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Ah, OK. I just recognized diacetyl as "that compound they use to add a buttery flavor" from vaping, sounds like it'd be loving gross in beer in noticable amounts.
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Aug 17, 2018 01:38
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Snow Cone Capone posted:Ah, OK. I just recognized diacetyl as "that compound they use to add a buttery flavor" from vaping, sounds like it'd be loving gross in beer in noticable amounts. Yeah, it is. The crazy part is that you can taste diacetyl at just 0.1 parts per million so it doesn't take a whole lot to make your beer taste buttery.
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Aug 17, 2018 02:34
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Snow Cone Capone posted:Ah, OK. I just recognized diacetyl as "that compound they use to add a buttery flavor" from vaping Wut.
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Aug 17, 2018 02:55
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When vaping first started getting big, a lot of the well-known vape liquid companies used diacetyl in a lot of their savory-type flavors, until it became widely known that diacetyl is the compound involved in bronchiolitis obliterans, aka Popcorn Lung, a respiratory infection named as such because of its high prevalence among factory workers at popcorn factories, which use diacetyl in their butter flavoring. Granted, you'd have to be vaping essentially pure diacetyl all day every day to get the disease, but the backlash was swift and fierce and within 6 months most companies were proudly declaring "diacetyl free" on their custard/cake/etc flavored juices. it was basically a mass scare on the level of "aspartame in diet soda will give you cancer."
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Aug 17, 2018 03:35
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Snow Cone Capone posted:When vaping first started getting big, a lot of the well-known vape liquid companies used diacetyl in a lot of their savory-type flavors, until it became widely known that diacetyl is the compound involved in bronchiolitis obliterans, aka Popcorn Lung, a respiratory infection named as such because of its high prevalence among factory workers at popcorn factories, which use diacetyl in their butter flavoring. Wut.
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Aug 17, 2018 03:47
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That's all I got! Sorry if you don't like my post!
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Aug 17, 2018 03:52
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A small brewery near me called Burn 'em does a Creamed Corn ale that has a bunch of diacetyl in it "on purpose". It's weird. Diacetyl is produced by yeast in almost all fermentations, but it is cleaned up by those same yeast at the end of the process. The standard practice is to slightly warm your fermenter right near the end of primary fermentation - oddly enough referred to as a Diacetyl Rest - to finish it off. I had a diacetyl beer one time and it was my first attempt doing a traditional lager which are fermented colder than ales and you have to spend a little extra effort to clean them up. In the 10ish batches of kettles sours I've done, I've never detected it.
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Aug 17, 2018 12:38
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The first sour beer I ever brewed developed a lot of diacetyl. It was a saison that I added almanac dregs to. After it took on a slight sourness in secondary and stopped I figured the dregs were just dead so I bottled it and moved on with my life. A few months later I opened a bottle and it was straight butter. I almost dumped the rest of the batch but figured it would age out. Eventually the diacetyl went away as the bacteria finally finished doing their job. The last few bottles were nicely tart with no diacetyl.
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Aug 17, 2018 13:29
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very stable genius posted:it's a chemical compound that can form during the brewing process. There are lots of various undesirable byproducts that the yeast can create during the brewing process if you're not careful: Dimethyl Sulfide, Diacetyl, Acetaldehyde, Hydrogen Sulfide, Tetrahydropyridine, etc DMS is not made by yeast 
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Aug 17, 2018 14:31
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