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Next beers on tap @ Café Abseits

Posted by Nick B. on 2015-02-13 06:11:29

I find the concern about bottom fermenting being better for hop aromas a bit dubious. For one thing, longer lager times would reduce hoppiness, going by the conventional wisdom of hoppy beer deteriorating exponentially the minute it leaves the fermenting vessel. Andy does very well with his yeast, and he should just say he has no reason to mess with success!

Yes, Braunbier exists as lager already in Franconia, witness Sauer in Roßdorf.

AFA brown ales go, they used to appear here and there in brewpubs in Oregon, and EVERYONE would brew a version of Charlie Papazian's Elbro Nertke (?) nut brown ale as their first homebrew. Back 20+ years ago.