The Elixir Of The Lesser Gods

WHAT YOU'RE PROBABLY THINKING OF:

The bland, cheap, mass-produced, mass-marketed lagers that most people buy; or the home brew disasters with diacetyl off-flavours or bottle bombs.

WHAT I'M THINKING OF:

“…when brewers combine hops with yeast and grain and water, and allow the mixture to ferment – to rot – it magically produces an elixir so gassy with blue-collar cheer, so regal with glints of gold, so titillating with potential mischief, so triumphantly refreshing, that it seizes the soul…”  (Tom Robbins, B is for Beer)

Wine (which i do love)?  There is as much subtlety and complexity in a complex ale, and so many brilliantly different types to explore.

Brewing is selecting something from the incredibly diverse traditions, combining the barley malts, the hop varieties, the subleties of yeast, water, temperature, time... to try to bring it about.  Pouring that first glass, all natural, sparkling with depth and taste...

 

abstraction abstraction
51-55, M
2 Responses Mar 6, 2010

I don't yet have 10 brews down yet. I did do a nice robust porter with another brewer - he showed me how to caramelise the first runnings - so then big dark malt taste, low bitterness. <br />
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My next two will be big belgians... a belgian golden ale & delirium tremens attempt. <br />
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The RIP... you're ahead of me man - i'm building up to that.

Ever brew mead? That's my specialty. Although I do enjoy a good stout with low bittering. My favorite that I ever made was a Russian Imperial Stout recipe from "The Complete Homebrewer's Companion", except I used Crystal hops instead of Eroica for bittering, and distillers yeast which netted me a high alcohol of 21% and a low of 18.5%. I call it "Dragon ****". Pretty much the only beer I brew anymore.