An Ag Beer Without Hops. Anyone Done It?

[KingPython]

Most malt liquors contains a lot of adjuncts hence you'd presume there'd be little maltiness.

 

[PostModern]

K... I'm curious where you got your information from?
If you fermented your mash, you'd end up with a fermeter full of vomit. Leave your mash tun full of spent grain for a few days, and not only you, but all your neighbours will know what I'm talking about!!!

It's how the US bourbon makers do it too. "Sour Mash".
I hear that that's how they caught mooneshiners as well. Just follow the smell of the rotting corn mash.

 

[Sammus]

Hey, if you made hopless beer (and drank it naturally conditioned and unfiltered at room temperature with low carbonation), wouldn't that be a real real ale?

I recall reading somewhere that originally 'ale' didn't contain hops, and when they started using them as a preservative, it became beer.

 

[Effect]

Hey, if you made hopless beer (and drank it naturally conditioned and unfiltered at room temperature with low carbonation), wouldn't that be a real real ale?

I recall reading somewhere that originally 'ale' didn't contain hops, and when they started using them as a preservative, it became beer.

they used other things to bitter the beer...

 

[phonos]

I think the basic brewing guys worked out the sourness was coming from the dried yeast. An interview with one of the liquid yeast guys (I know he's a biased source) revealed that dry yeast needs some alpha acid to neutralise some of the bacteria inherent in dry yeast production.

 

[Sammus]

they used other things to bitter the beer...

awwhh yeah that's right... I knew that... :unsure:

 

[Bribie G]

They used a combination of herbs called gruit. The supply of gruit was apparently a good earner for the church in the UK in medieval times and priests would rail from the altar about the demon hop used by the savages across the Channel.

 

[mash head]

Once again the church trying to lead good people astray

 

[reviled]

If you ever see it, grab a Wigram Spruce beer, its a replica of the 1st beer made in NZ by Captain cook, bittered and flavoured with Rimu, Manuka and molasses and its actually really really tasty!

linky

 

[mash head]

If you ever see it, grab a Wigram Spruce beer, its a replica of the 1st beer made in NZ by Captain cook, bittered and flavoured with Rimu, Manuka and molasses and its actually really really tasty!

linky

Whats rimu mate?
Greg

 

[Sammus]

Whats rimu mate?
Greg

Wiki knows all

http://en.wikipedia.org/wiki/Rimu

 

[mash head]

Thanks. Call me a peanut but was checking out the wiki page and really didnt understand what was going on but am sure that the link will solve all.
Me good at computering
Greg

 

[Sammus]

Doesn't really explain that much, I just figured since it was a NZ beer and that tree is NZ native, they mustve used the leaves of it or something to bitter the beer.

 

[mash head]

Doesn't really explain that much, I just figured since it was a NZ beer and that tree is NZ native, they mustve used the leaves of it or something to bitter the beer.

I thought you were explaining how to use the wiki page which I am still none the wiser but I do k now what rimu is now.
Greg

 

[Sammus]

Ah no no, I just meant wiki as in Wikipedia, not the AHB wiki. Wikipedia knows all

 

[McCraggen]

Who would have thunk it that a lack of hops in beer would be such a hot topic!

The church of beer does not smile towards heretics!!

 

[reviled]

The church of beer does not smile towards heretics!!

:huh: ?? I dunna get it

 

[MHB]

What you dont worship at The Church of the Wholly Ale

The sermons can get a bit incoherent, but the quests are a ball.

MHB

 

[newguy]

What you dont worship at The Church of the Wholly Ale

:lol: And I am a k-niggit in search of the Wholly Ale. This would be funnier if I could get the folks at Unibroue to tell me that my mother was a hamster and my father smelled of elderberries.

 

[Bizier]

I think that if you made it strong (maybe a small volume) you could make a tawny-port-ish barleywine.

And I think that Sahti has plenty of things going on other than malt that makes up for a lack of hops, it is fonkeh. I plan on making some using proper yeast from a friendly Finnish AHB member once I get my system sorted if anyone is keen to sample the results.