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poor relative said..

GreenPat said..
You were the first person to spring to mind when I started this thread Rellie .

On Tap at the moment - A chocolate Coconut Stout on nitrogen for the 'guinness pour'

thats gonna be bad when it shoots back out though ya nose

Me! I like beer! Been home brewing for years.
I've got a 3 tap/3 keg fridge, and a 4th keg generally sitting patiently waiting for one to run out.
Local brew shop does fresh all-grain, all-hop worts, with a great variety. So it's tough to argue that I'm a home brewer these days.
Add water, add yeast. ferment. keg and bottle. Too easy and cheap as.
Got a mate that does his own all grain/hop brew. Takes him hours and hours. I'm fermenting in 15 min.
I'll still muck around with dry/finishing hops - maybe some fruit, depending on the beer and how I feel.
Currently got a german rye, double IPA x red, and a pacific ale on tap right now, and a wheat about to come out of the fermenter.
I'm huge fan of the less fruity sours that are on the market. Sours are great on a hot day.

All that said, I do love a simple and basic beer. Big fan of the Mountain Goat Goat, and the Matilda Bay Frothy along the simple beer lines.
Re: the comments regarding Export. While I can't comment on that in particular, I lived in the US for a few years. Mid-west. Beer county. Generally disliked Rolling Rock. Watery garbage. But on a stinking hot day (relatively speaking), a truely ice cold Rolling Rock was the go-to.
Have a fond memory of having a BBQ on the back deck, in shorts and t-shirt, with 24 bottles of rolling rock, shoved in the remaining snow around the deck. like I said, hot, relatively speaking.

Also, don't know if it's still around, or even what it really was (placebo and marketing?), but there are/were bars/clubs selling 'brewery fresh'/'tank beer' Carlton draught. That is/was good. Haven't been out for a beer in many moons now.

Hey Landy!!!

I hear that Hannans lager is back in production!!

Good old Hannans

I remember taking a heap of cartons back from Kalgoorlie to Port Headland for the old man in 1980 they were a bargain at $8 a carton, I bet they gave everyone the ****s big time!

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damned67 said..

Got a mate that does his own all grain/hop brew. Takes him hours and hours.

And that's a good way to spend a few hours.

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Flatty said..

theDoctor said..

We put ironjack and great northern in the studio kitchen, cause no one will steal them and then when we have opening nights, punters come round for a look and a polite couple of beers and then leave rather quickly. We like to believe its mostly cause the beer is so sheet.

Ice cold export is the best beer
There's always bunch of fellas sitting in the sun in the park over the road who'd argue that it doesn't even need to be ice cold
But by the sounds of things, they argue over just about everything.

Each to their own i suppose. I might have to try Emus after this thread.

Yeah i was thinking of grabbing some after reading this. Sounds like I'll need to turn the fridge down a notch or two first.

WTF ?????




About The Beer
Country: USABrewery: Belching BeaverStyle: StoutFormat: 355ml CanABV: 5.3%
Our Peanut Butter Milk Stout is simply irresistible.
It's like dark chocolate Reese's in a glass! Rolled oats and Lactose add to the creamy body of this beer while heavenly aromas of roasted buttery peanuts and chocolate greet you with every sip. Try this out with a scoop of vanilla ice cream for a real treat!Silver Medal - World Beer Championships 2014. Bronze Medal - World Beer Championships 2015.Rated 96 out of 100 on Ratebeer.com

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theDoctor said..

A mate's been brewing alcoholic ginger beer
Which he tells me is technically wine
But it's crazy crazy good
Especially the chilli one

I brewed some ginger beer a few year back. All organic, good ingredients, long fermentation. Added organic sultanas to the bottles at bottling, to stimulate secondary fermentation and give it a little fizz. It was awesome, refreshing and so easy to drink. My kids loved it . Couldn't get enough of it. Then one day I had a couple with a mate in quick succession and we both felt the effects of it. Only then did I google it to find out that it was possibly quite alcoholic. Never really occurred to me that it would be as we always made it as kids. Lesson learnt.

Last brew.
Yeast: German Larger
Mash: Munich Malt, roasted Barley
Malt: Dark dried extract
Adjunct: Dextrose to 5.2%
Hops: Hallertauer + Nelson Sauvin (reduce the dextrose sweetness) Hops
My usual batch of 150 bottles (50L)... I would prefer a keg, but I need a proper kettle and refridgerator still not convinced the investment is worth while.
Btw; Kobi and Wagyu beef, the really fatty type, drink beer.

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JasonProsser said..

theDoctor said..

A mate's been brewing alcoholic ginger beer
Which he tells me is technically wine
But it's crazy crazy good
Especially the chilli one

I brewed some ginger beer a few year back. All organic, good ingredients, long fermentation. Added organic sultanas to the bottles at bottling, to stimulate secondary fermentation and give it a little fizz. It was awesome, refreshing and so easy to drink. My kids loved it . Couldn't get enough of it. Then one day I had a couple with a mate in quick succession and we both felt the effects of it. Only then did I google it to find out that it was possibly quite alcoholic. Never really occurred to me that it would be as we always made it as kids. Lesson learnt.

We had it in our family too, but I can't see it having more than a tiny amount of alcohol from the teaspoon of sugar per bottle to carbonate the water. That's about 5g per bottle, giving you about 2.5g alcohol in 700mls.
The recipe involved feeding a ginger beer culture in a jar with a teaspoon of sugar and powdered ginger every day, straining that and dividing the liquor into bottles, add sugar and water then cap and wait a week. Most of the alcohol in the culture would be oxidised away because it was growing in aerobic conditions. That's different to beer brewing where you keep air out to prevent that happening.

its hard to find a good midstrength.
These are good if you want something more refined than Gold cans
www.danmurphys.com.au/product/DM_662199/james-squire-mid-river-3-5-pale-ale-345ml

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Mr Milk said..

JasonProsser said..

theDoctor said..

A mate's been brewing alcoholic ginger beer
Which he tells me is technically wine
But it's crazy crazy good
Especially the chilli one

I brewed some ginger beer a few year back. All organic, good ingredients, long fermentation. Added organic sultanas to the bottles at bottling, to stimulate secondary fermentation and give it a little fizz. It was awesome, refreshing and so easy to drink. My kids loved it . Couldn't get enough of it. Then one day I had a couple with a mate in quick succession and we both felt the effects of it. Only then did I google it to find out that it was possibly quite alcoholic. Never really occurred to me that it would be as we always made it as kids. Lesson learnt.

We had it in our family too, but I can't see it having more than a tiny amount of alcohol from the teaspoon of sugar per bottle to carbonate the water. That's about 5g per bottle, giving you about 2.5g alcohol in 700mls.
The recipe involved feeding a ginger beer culture in a jar with a teaspoon of sugar and powdered ginger every day, straining that and dividing the liquor into bottles, add sugar and water then cap and wait a week. Most of the alcohol in the culture would be oxidised away because it was growing in aerobic conditions. That's different to beer brewing where you keep air out to prevent that happening.

I do an alcoholic version with all grain, fresh ginger, couple of vanilla thingos, a heap of lactose, and an IPA verdant yeast strain
Last batch was delicious didnt last long at all - but high alcohol at just over 6%

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JasonProsser said..

theDoctor said..

A mate's been brewing alcoholic ginger beer
Which he tells me is technically wine
But it's crazy crazy good
Especially the chilli one

I brewed some ginger beer a few year back. All organic, good ingredients, long fermentation. Added organic sultanas to the bottles at bottling, to stimulate secondary fermentation and give it a little fizz. It was awesome, refreshing and so easy to drink. My kids loved it . Couldn't get enough of it. Then one day I had a couple with a mate in quick succession and we both felt the effects of it. Only then did I google it to find out that it was possibly quite alcoholic. Never really occurred to me that it would be as we always made it as kids. Lesson learnt.

My old man used to brew ginger beer in the 1970's. We'd collect empty bottles from the neighbourhood. The fermenting process resulted in the odd bottle shattering due to the build up of fizz. I reckon the old man knew he was producing alcoholic ginger beer, as we were all given a big drink and then off to bed. Asleep in seconds.

My favourites are Pilsner Urquell, Kozel and Budvar (the original Budweiser).
Occasionally I enjoy a Pale Ale (Sierra Nevada is nice) and few German imports.
Also Samuel Adams is great but I haven't seen it in shops for a long time.
I pretty much stopped drinking Heineken. Stella, Sapporo Asahi etc. They all taste the same to me.
I used to brew at home with some great results but was banned from it as I was drinking too much of it

Banged a few beers down in my time.never really had a favourite beer because they all changed from pub to state to country.I'm sure I've drank goats piss or recycled drip trays schooners and at one stage believed the best beer is,,,,,Ice cold and free.
I'm very happy we have great varieties easily at hand and home brew is not that dirty word it was 40years ago. remembering back mates would say I've got a couple of longnecks I made, I'd respond with look mate I'd love to but I've gotta walk the dog, maybe next year hey.