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Thread: American Pale Ale

  1. #46
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    Quote Originally Posted by dparsons
    I suppose you'd turn your nose up at a good plum wine too!
    Actually, I enjoy plumb wine with Chinese fare once in a while, but it's not made of rice. But good, German, plumb schnaaps is a much more enjoyable drink (please try to remember that German schnaaps and U.S. schnaaps are not akin).

    S.
    Life is too short to drink bad beer.

  2. #47
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    Have you tried hops schnaaps? Very strong stuff, but good.
    -Beerking
    "Asking whether computers can think is like asking if submarines can swim."

    Inventor of the Rauch HellerBock style of beer!
    GABF 2008 Pro Am Silver medal! (Rauch HellerBock)
    1st place Smoked/Wood Aged Beer - 2008 Longshot NE Region

  3. #48
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    Quote Originally Posted by beerking
    Have you tried hops schnaaps?
    No, where did you have it? Many of the Brauereigasthause in Germany have Bierschnapps -- pretty much distilled down Doppelbock, that is very good, but I enjoy the fermented/distilled fruit styles more.

    S.
    Life is too short to drink bad beer.

  4. #49
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    Ever tried this? http://www.stroh.co.uk/stroh/start.htm

    Supposed to be the big deal in Austria... tastes like creosote or roofing tar.

    S.
    Life is too short to drink bad beer.

  5. #50
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    Nope. Never heard of it. Sounds like something to avoid.
    -Beerking
    "Asking whether computers can think is like asking if submarines can swim."

    Inventor of the Rauch HellerBock style of beer!
    GABF 2008 Pro Am Silver medal! (Rauch HellerBock)
    1st place Smoked/Wood Aged Beer - 2008 Longshot NE Region

  6. #51
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    I think I saw it in a small store in the Austrian Alps, bought a bottle for hiking (the Stroh name struck a chord), tried a sip at the first stop and about choked.

    I smuggled it home and an old brewmaster friend liked it a lot (Dave Norton, King) so he became keeper of the Stroh.

    S.
    Life is too short to drink bad beer.

  7. #52
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    Back to discussing the beer style... and resurrecting this thread

    Anyone have a guide for the BU:GU ratio for the Amber version? Ray Daniel's book doesn't include ambers... just pale ales.
    Primary: Nothing
    Secondary: Mead... still
    Conditioning: Nuttin'
    On tap: English Bitter, Moose Drool clone
    In bottle: Ganny's Apple Sauce(d) Cider... still

  8. #53
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    Quote Originally Posted by steveh
    No, where did you have it? Many of the Brauereigasthause in Germany have Bierschnapps -- pretty much distilled down Doppelbock, that is very good, but I enjoy the fermented/distilled fruit styles more.

    S.
    The day you posted this I was in fact having a Bierschnapps in Germany at the brauereigasthause in Zuzenhausen near Heidleburg. Their schnapps was much more of a spirit-very strong with no beer flavor. I did bring back several bottles of the bierschnapps from Hotel Lowenbrau in Bad Worishofen, and the little glasses. That was some tasty stuff.
    It's always time for a beer

    On tap:Oatmeal Stout, ESB
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  9. #54
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    Quote Originally Posted by corkybstewart
    I did bring back several bottles of the bierschnapps from Hotel Lowenbrau in Bad Worishofen, and the little glasses. That was some tasty stuff.
    Oohh.. yer makin' me homesick for my home away from home! I have a little empty flip-top bottle and the shot-sized Maß from BW too -- we spent a nice evening sampling their beer and Schnapps after dinner on our visit.

    Sorry Jay -- back to the subject...

    S.
    Life is too short to drink bad beer.

  10. #55
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    Hey, it's your site, dude!
    Primary: Nothing
    Secondary: Mead... still
    Conditioning: Nuttin'
    On tap: English Bitter, Moose Drool clone
    In bottle: Ganny's Apple Sauce(d) Cider... still

  11. #56
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    Quote Originally Posted by JayShaw91
    Hey, it's your site, dude!
    Not my site, just an old-timer.

    S.
    Life is too short to drink bad beer.

  12. #57
    Quote Originally Posted by JayShaw91
    Back to discussing the beer style... and resurrecting this thread

    Anyone have a guide for the BU:GU ratio for the Amber version? Ray Daniel's book doesn't include ambers... just pale ales.
    I have liked the results when my APA's are around .75 BU:GU give or take .10
    and when my Ambers are around .50 +- .10.

    Just my .02 - other opinions will vary.
    -B'Dawg

    Give a man a beer and he'll waste an hour. Teach him to brew and he'll waste a lifetime. - Nuco Gordo

  13. #58
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    Much appreciated, BDawg.

    So for a 1.050 I should be shooting for 25 IBU's? That seems pretty low in my pea brain.
    Primary: Nothing
    Secondary: Mead... still
    Conditioning: Nuttin'
    On tap: English Bitter, Moose Drool clone
    In bottle: Ganny's Apple Sauce(d) Cider... still

  14. #59
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    Feb 2003
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    According to BJCP, American Amber Ales can range between 25 and 40 IBUs and 1.045 to 1.060 OG -- sounds like you have a lot of leeway... as long as you keep the hop aroma down and the flavor up!

    Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.
    Flavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality...Malt and hop bitterness are usually balanced and mutually supportive.
    S.
    Life is too short to drink bad beer.

  15. #60
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    Oct 2005
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    Quote Originally Posted by JayShaw91
    Much appreciated, BDawg.

    So for a 1.050 I should be shooting for 25 IBU's? That seems pretty low in my pea brain.
    I'd say you could shoot for up to 30 IBU
    ________________
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    Primary: Replacement Beer IPA
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