I decided to drink a dry stout and found this in the wine cellar. It still was full of flavor and tasted good. There is still a case left of miscellaneous naturally carbonated beers that I made before I started kegging the beers.
I don’t have a wine cellar but no way would I drink anything I found in my basement!
Bikinkawboy. I should not have used the word "found" as I knew the beer and other old brews were there. I built the brick and block wine cellar in the side of a hill as a project to keep busy after I retired 12 years ago. I am now adding a brick and stone terraced garden next to it. I will post photos when finished in a few weeks.
I have been home brewing for 20 years and have made good beers and ales most of the time. Although it goes against the expected normal I find many beers age well for 10 years or more when keep cool. My wife and I also make excellent wine from juice and grapes we buy. Most batches that we make of beer and wine are 5 to 6 gallons at time. We have found that keeping the wine and beer at 55 degrees F extends their usable life. I find kegged beers do not last as long as the bottled beer; but most of the time I get 2 years before the beer goes bad.
Hey home brewer, I have a question I have always wondered about since a business trip to London many moons ago = What is a Bitter???
I've assumed it's an ale that has less hops than an IPA. When my wife and I were there I was intimidated by all the choices of ales they had and would just generically order a bitter. I was never disappointed.
Thanks home brewer for that. For some reason I thought "a bitter" was some sort of hard liqueur. Somehow I could never get used to "warm" beer, especially after spending 2 weeks in Germany first.
BudsOwl
Loc: Upstate NY and New England
NDMarks wrote:
Thanks home brewer for that. For some reason I thought "a bitter" was some sort of hard liqueur. Somehow I could never get used to "warm" beer, especially after spending 2 weeks in Germany first.
When I worked in Boston, I lived in a boarding house in Cambridge and the owners were members of the Salvation Army and there was no way we could have beer in their refrigerator, so those of us who were beer drinkers kept or beer in our dresser drawers. So we had to get used to warm beer or else head for the nearest pub.
Bud
home brewer wrote:
I decided to drink a dry stout and found this in the wine cellar. It still was full of flavor and tasted good. There is still a case left of miscellaneous naturally carbonated beers that I made before I started kegging the beers.
That reminds me of the second bottle of the stuff the hospital drained out of my chest and body cavity---using a needle about as long as my hand and wrist. See pic below. Cheers.
To answer "what is a bitter" I referenced the following; is from the Beer Judge Certification program document from 2001 that has over 26 classes including mead and cider.
Class 4 in the standard is bitter and English pale ale with IBUs (international bittering units) at 20 to 40 and alcohol by volume at 3 to 3.8% SRM measures colour at 6-14. low carbonation. some consider these session beers.
an IPA India pale ale will have more alcohol and bittering The IBU are 40 to 60+, Alcohol by volume (ABV) is 5 to 7.8% US commercial equivalents are Anchor Liberty Ale Sierra Nevada Celebration ale. These do not have to be served ice cold to taste good.
Beer advocate states an English bitter is 4.30 ABV and Fuller's London pride and Goose Island Beer Hooker's Ale are 2 examples
That said they are light in color but not as light as the American light lagers that are more or less water with at little flavor.
The dry stout I made in 2008 had an SRM of 35 plus and the malt mix made for a bitter.
during the research to answer your question I found that my brewing program "Promash" no longer runs
home brewer wrote:
To answer "what is a bitter" I referenced the following; is from the Beer Judge Certification program document from 2001 that has over 26 classes including mead and cider.
Class 4 in the standard is bitter and English pale ale with IBUs (international bittering units) at 20 to 40 and alcohol by volume at 3 to 3.8% SRM measures colour at 6-14. low carbonation. some consider these session beers.
an IPA India pale ale will have more alcohol and bittering The IBU are 40 to 60+, Alcohol by volume (ABV) is 5 to 7.8% US commercial equivalents are Anchor Liberty Ale Sierra Nevada Celebration ale. These do not have to be served ice cold to taste good.
Beer advocate states an English bitter is 4.30 ABV and Fuller's London pride and Goose Island Beer Hooker's Ale are 2 examples
That said they are light in color but not as light as the American light lagers that are more or less water with at little flavor.
The dry stout I made in 2008 had an SRM of 35 plus and the malt mix made for a bitter.
during the research to answer your question I found that my brewing program "Promash" no longer runs
To answer "what is a bitter" I reference... (
show quote)
Thank You for all that information. Like I said, for a long time I thought a Bitter was a hard liqueur. This explanation reminds me of the saying that if you ask an Engineer for the time then he/she will explain how a watch works. Thanks. Now I know it is actually a type of beer. However, being German I still would prefer good old German beer if I could still drink beer!
NDMARKS
I worked as a mechanical engineer from 1977 to 2010; so you are correct as to how we answer questions; "more info than you asked for", it is the nature of the beast.
I was a computer and quality engineer for years before I decided to become a truck driver. I always said "I used to couldn't spell Engineer, now I are one!.
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