Session Ale #5 - YOU decide... - East End Brewing Company

Session 5

j A &

Scott,
I think you should make either a Hefeweizen or a DunkleWeizen. But ofcourse that is just my opinion. And like a wise man once said opinions are like a$$holes we all have one!

Jim

session ale #5

r A &

How about a nice English Style Brown Porter? Or perhaps a Dunkleweizen might quench my late summer thirst.

Session Ale

n A &

Hey Scott! Great Beer! I'm new to the area, from WI, and find your beer to be the closest to the homebrews we had back in WI.

Nonetheless, I'd love to try a nice chocolate porter with a higher carbonation content.

I'm also interested in something like a honey pale ale with a twist of citrus.

Keep brewing and see you at growler hours!

Aaron

I Name Thee

e A &

a sweet stout...(un-named...)

With a Mexican twist?

s A &

With a Mexican twist?

*cough* hefes are

f A &

*cough*
hefes are German!
*cough*

Hefes are indeed German

s A &

Uh...what am I missing here. Yes, they are. No, I haven't brewed one commercially, though a keg "mit hefe" has been known to escape my brewery before...

Session Ale #5: Big Ben's Black Out Schwarzbier

W A &

Scott,

I would like this brew to come out to pay tribute to a closing brewery who has inspired many in the Pittsburgh market...Heavyweight Brewing made a small bier from their Perkuno's called Black Ocean and it weighed in at around 4.4% It was excellent...and sadly here we are with no more Heavyweight period if legal issues could possibly arise or if it's just poor taste then we could work on the name. Let's work on the keeping the idea for something more German in origin since East End hasn't gone there in the extensive lineup yet.

Much Obliged,

Anthony "Tony" Rasicci

PS: the name is a joke and I'm actually a pretty huge Steeler's Fan...good luck brewing the 5th session bier...

Already got that covered... sort of.

s A &

Hey Tony,
Funny you should mention that. I've got a bottle of Black Ocean in front of me right now...along with a bottle of Doug's Colonial, Slice of Bread, and that amazing Viking beer that I can't spell... all from HW of course. The thing is, I wouldn't want to try to duplicate one of Tom's beers, mostly because to me, they are just that: Tom's beers.

BUT, having Tom out to brew something completely new here at East End as a guest brewer - well, that's more like it! (See "Baker's Choice" entry on this page for more on this.)

Now you do make an excellent point about not doing much of anything in the German beer styles. Perhaps that is overdue...

Thanks!

Jakeldricka

c A &

The Viking beer is Jakeldricka (I had look it up on BA myself). I got to try it this weekend at the Drafting Room farewell to Heavyweight on cask and 13 other Heavweight beers (good thing I booked a hotel half a mile from the event). Plus I got to have a nice conversation with Tom and he is looking forward to the brewday.

Tim

PS I also got to try a Berliner Weissbier at Iron Hill Media. Really good beer, with a lactobacillus tartness that I have not had even from a lambic, real or "not so real" (but no need to get into that debate!). The syrups, woodruff and raspberry, don't ruin the beer but actually interestingly enhance the flavor and make it very refreshing.

Alt

j A &

mccarthy77

I have not had a great Alt since the German brewer who helped Penn brewery when they got started left. God I loved the Alt that guy made.

Hefe Weizen?

B A &

Lot's of good idea's here. Since East End beers are already unfiltered (which I love)how about a Hefe Weizen? It's outside of the hop realm and you'd have to keep it below 4.5%, but done right they have a lot of interesting flavor qualities, more so than other wheat beers.

Keith

an American wheat or

f A &

an American wheat or weissbeer would be great, but wouldn't it be near September when it got out to us? Hopefully the heats stifled by then.

Maybe a Kolsch? Eh, same season. I vote for the ESB too, trending reddish.

Session Ale #5 - YOU decide...

L A &

A hoppy, not bitter, macro ale?

Like a 20IBU, all dry-hopped corn ale with plain old Chico yeast? And 100% Sterling hops?

A really good summertime refresher...no?

You can call it Icy Lite. :-o

I SEE the LIGHT

s A &

You know, I've thought about a beer like this - but with more typical APA types of hops. Chico, or something like it - I've got lots of.

Never brewed w/ corn though, and I don't typically keep it around. Maybe a Pils malt substitute would take it in a different direction.

Certainly food for thought...

ESB

t A &

How about an Extra Special Bitter? It seems like a challenging beer, both to brew and for the taste buds.

ESB is too "big"

s A &

While I certainly enjoy the style, technically speaking the ESB is outside of the target range in ABV. For the full story here, cut and paste this link... (I can't seem to make it "live")

http://www.bjcp.org/styles04/Category8.html

That said, a Special Bitter is definitely in play!

Session #5

j A &

How about a Russian Quadrupel Black Chocolate Imperial Mild (with Brettanomyces Lambicus)?

Jeff Bearer Craft Beer Radio www.craftbeerradio.com

Sure....

s A &

...but only if I can age it in oak, put in 7,000 pounds of fresh sour cherries, and serve it on nitro...Smartypants! Next thing, you'll be telling me to mash with stale bread!

i can help

b A &

I've got a bunch of stale bread you can have..

Session beers

d A &

Although it's a lager, and maybe at the high end of the alcohol range, one of my favorite session beers is a Schwartzbier (Black Lager). Maybe you could make an ale approximation of it using a fairly clean yeast strain, lager malts, and a mashing schedule tuned for light body?

An American Wheat beer would be good too. Or, heck, something similar to an American Light Lager, but with the hops turned up a notch (the Mexican beer "Bohemia" is basically this, and it's excellent)

Cheers!

Second!

h A &

I am going to try a "Schwartz Ale" at home one of these days, will try to keep ferm temps down and use Cali Common type yeast. I can't wait to try yours...hopefully...

kolsch!

b A &

But.. would you have trouble hitting the ferment temperature in this heat?

Congratulations on your 100th beer and honorable mentions!

Fermentation temps aren't the problem...

s A &

I have trouble maintaining my BODY temp in this heat - but unlike me, the fermenters are nicely temperature controlled. Could be an interesting beer... Thanks, and keep 'em comin!

Session Ale #5

c A &

How about a Berliner Weissbier? It should fall into the abv restriction. However since I have never seen this style in Pittsburgh I don't know about "standard" ingredients issue.

Also for those who want fruit beers, there are the syrups that they use in Berlin.

Interesting choice...

s A &

I've not brewed a batch of the style before, big or small, so I'll need to read up on it and see if I can make one work.

Congrats on being the very first one to post a comment!
Cheers,
Scott