What Commercial Beer Have/would You Like To Brew?

[Peaka]

Well I like Hoegaarden witbier I think its called and also Hahn premium so is there any recipes for those?

 

[DJR]

Well I like Hoegaarden witbier I think its called and also Hahn premium so is there any recipes for those?

Try the "Easy Hoe" recipe in the recipes DB for hoe-garden (although it should be called Easy Who for the proper pronunciation h34r: )

Hahn premium... dunno, try a german pilsner recipe for something a bit more authentic and tasty.

 

[lucas]

I'm on a bit of a quest to make something like Matilda Bay's Alpha Pale Ale. very little success so far, formulating my own recipes has resulted in some strange beers. one is like a dark ale, with cascade flavour, very nice, but not what i was aiming for. definitely want to move to AG so i can start following peoples recipes.

 

[shotduck]

A couple of beers that impressed me lately were Fullers ESB and London Pride.

Mmmm... Fullers ESB. That is about my only choice for an exact commercial copy - I wouldn't change a bloody thing.

 

[doglet]

Pafggen Kolsch or Im Fuchsen Alt - Those who have been lucky enough to go to Cologne or Dusseldorf will know what I mean. mmmmmmm

For commercial beer available in Australia then maybe a fresh Pilsner Urquel or Hoegarden. Nailing the colour, clarity, orange peel/coriander ratio of the 'Hoe' is a challenge.

 

[Ash in Perth]

I guess i should try brewing an APA with Ross's hops before saying that its hard to get huge hop intensity

I tihnk the key to a good bitter may be the water. next attempt i will be putting about 30-40g of CaSO4 in (23L) and keeping the rest pretty simple with ale/crystal or amber and then goldings bittering and dry or flame out. Proper yeast usage would be a biggy too.

 

[hughman666]

all this talk of hops and commercial beers not being hoppy enough seems to be a common thread here. i was discussing this with a colleague after looking through the recipe pages and finding recipes with over 150g of hops in them. makes me wonder do homebrewers make their beers increasingly more hoppy from batch to batch so that in the end their taste buds are so far out of whack that anything not packed full of hops will taste bland? i'm wondering how much of the beer brewed on here actually tastes nice, or if a lot has become the victim of too much hops....?

 

[BottleBitch]

all this talk of hops and commercial beers not being hoppy enough seems to be a common thread here. i was discussing this with a colleague after looking through the recipe pages and finding recipes with over 150g of hops in them. makes me wonder do homebrewers make their beers increasingly more hoppy from batch to batch so that in the end their taste buds are so far out of whack that anything not packed full of hops will taste bland? i'm wondering how much of the beer brewed on here actually tastes nice, or if a lot has become the victim of too much hops....?

I think you are right, you can not beat a beer with some balance, being hoppy is good but having it suck your face off is not so good

 

[mckenry]

Although we can make great american pale ales, it would be very hard to get the hop aroma intensity as high as some of the comercial examples like Little Creatures and Sierra Nevada.

One of the main reasons for this is the quality of hops. Not all hops are created equal, there is alot of variation from year to year and farm to farm. The large craft breweries come in and pick what hops they want. with popular hops there is not much left after this and so home brewers and supliers end up with left overs. The are usually good hops still but nothing like the quality that goes into large craft breweries.

We are also unable to get whole hops form the US which does make a big difference.

I would like to brew something resembling Kilkenny. I have heard the most important thing here is to carbonate with a CO2/N2 mix. Apparently this gives the creamy mouthfeel? Anyone done/doing this? Any tips on the best yeast strain to use?

 

[JCG]

MS Golden Ale, i would like to brew.

 

[Stuster]

all this talk of hops and commercial beers not being hoppy enough seems to be a common thread here. i was discussing this with a colleague after looking through the recipe pages and finding recipes with over 150g of hops in them. makes me wonder do homebrewers make their beers increasingly more hoppy from batch to batch so that in the end their taste buds are so far out of whack that anything not packed full of hops will taste bland? i'm wondering how much of the beer brewed on here actually tastes nice, or if a lot has become the victim of too much hops....?

I think you are right that people get used to the hoppiness of beers and then add more. (Lupulin Threshold Shift.) But I think you are wrong that this means this means our taste buds are out of whack. Different beer styles have different balances between different components. Bocks are malty, stouts are roasty, wheat beers are estery. There is no one balance. Everyone will have different tastes, so you may not like this style, but it doesn't mean I don't. :chug:

(For the record, my brews this year ranged from 200g down to just 22g.)

Personally, the beers I'd like to be able to reproduce are English bitters and various Belgian styles. Not really one particular beer, though there are a number of both I love. :beerbang:

 

[mikem108]

Fullers ESB is a good choice so far my efforts have yeilded some good beers but nothing like the Fullers.

 

[Batz]

Ash,

I have no problem equaling/increasing the aroma level of LCPA in my brews & nor do many others. We may not have american flowers over here for general use like LC use, but the quality of hops (depending on where you buy them from) available here is every bit as good as what the micros are using. Infact I supply several of them B)

cheers Ross

I have tried several APA's even done a couple of good ones myself,I believe a hopback maybe needed to give it the real LCPA taste,pics show LC hopback in action,guys would wander past and stir it now and then,smell was unreal

Ross made the best APA I have tried to date,wonderful taste and aroma,well done Ross

 

[Batz]

Ash,

I have no problem equaling/increasing the aroma level of LCPA in my brews & nor do many others. We may not have american flowers over here for general use like LC use, but the quality of hops (depending on where you buy them from) available here is every bit as good as what the micros are using. Infact I supply several of them B)

cheers Ross

I have tried several APA's even done a couple of good ones myself,I believe a hopback maybe needed to give it the real LCPA taste,pics show LC hopback in action,guys would wander past and stir it now and then,smell was unreal

Ross made the best APA I have tried to date,wonderful taste and aroma,well done Ross


Batz

 

[Kai]

Although we can make great american pale ales, it would be very hard to get the hop aroma intensity as high as some of the comercial examples like Little Creatures and Sierra Nevada.

I disagree, if a homebrewer has less intense hops then it's only a matter of a dollar or two to add more to the brew to rectify it. Perhaps we don't get the same specific aroma qualities as the big guys can, but we definitely can get the same intensity or more. The former I'm not worried about considering what a massive diversity of hop flavours we have at our disposal these days.

 

[kirem]

Timothy Taylor landlord, Thomas Hardys barley wine and westmalle.

these are my current brewing grails.

Kirk

 

[yardy]

Leffe Blonde would be my chosen clone if i had any idea where to start.


cheers

 

[Voosher]

Leffe Blonde would be my chosen clone if i had any idea where to start.


cheers

I'll be starting with TDA's Fly-Blown Belgian recipe and adjusting to my taste from there.
Maybe this will give you a few ideas as well...

Fly-blown Belgian...

There are tons of commercial brews that I'd happily brew... Too many... TTL, Fullers ESB, Fullers London Porter and new ones get added to the list every decent drinking session... Emersons IPA, Emersons Oatmeal Stout, Youngs Double Choc Stout... Schneider Aventinus, Erdinger Pinkatus...
You get the picture.
Too many, too many, too many... so I'll just keep tweaking recipes to get the actual tastes I want.

 

[yardy]

Cheers Voosher, appreciate that.

 

[Gulf Brewery]

I have resisted saying anything in this thread so far

The beers that I would like to brew and replicate are the Gulf Brewery beers

Pedro