Hi,
Can any body venture a sugestion as to what hops are used in the making of this beer or possible grain bill? The low carb aspect is not what I am after, it is the flavour of the beer.
Cheers
Perhaps all the above, but with a dry enzyme added.
I'll hazard a guess as to what hops they use and say none.
get yourself some tetrahops, and bitter to around 20ibu with it so you get zero hop flavour.
as for the grain bill, use as little pilsener malt as you can get away with, and pad it out with dextrose/corn/rice/table sugar and ferment using an industrial enzyme to kill any malt flavour that was ever there in the first place.
ferment hot with a neutral lager yeast for 3 days, lager for a day or two, filter then keg.
will probably turn out heaps better than superdry anyway.
Lol these threads never cease to amuse me.
@Gopha: I like the fact you thanked them for responses when all they were doing is taking the piss
I know people have their reasons for brewing this beer that not many of us beersnobs like though. Sorry I can't offer any useful input either
I have only had Hahn Super Dry on tap and , given the style of beer that it is, was pretty impressed.
It has really great cleansing dry finish and its hop character, whilst restrained, is in excellent balance with the highly attenuated beer. I have it in my mind to buy a stubby, de-gas and warm it and take the gravity, I am guessing maybe 1001-002 (no water jokes thanks).
My understanding is that the attenuation is bought about by a very complex 3 hour plus mash regime that favours beta and not by the introduction of additional enzymes.
This is one beer you will not make at home.
K
wtf is crisp in reference to beer anyway??
Hahaha...so thats where to flavour component of these so-called 'crisp' beers comes from.Those thin oily salty things they make out of potatoes that you buy with beer..I don't but some do....
I have only had Hahn Super Dry on tap and , given the style of beer that it is, was pretty impressed.
It has really great cleansing dry finish and its hop character, whilst restrained, is in excellent balance with the highly attenuated beer. I have it in my mind to buy a stubby, de-gas and warm it and take the gravity, I am guessing maybe 1001-002 (no water jokes thanks).
My understanding is that the attenuation is bought about by a very complex 3 hour plus mash regime that favours beta and not by the introduction of additional enzymes.
This is one beer you will not make at home.
K
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