[quote]For example, I have friend’s who swear EKG is the hop of the gods, I can’t stand the stuff, domestic or UK.
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On that note, which seems to be where this exbeeriment is heading, I’d like to see more side-by-sides of UK versus US Fuggles and such. May have to do a quick two-gallon batch and split it.
On that note, which seems to be where this exbeeriment is heading, I’d like to see more side-by-sides of UK versus US Fuggles and such. May have to do a quick two-gallon batch and split it.
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While we’re at it, it would be just as interesting to sample the same hop variety from two different farms in he US. That’s an experiment I may have to dig into myself…
If I had it my way I’d always use regionally consistent base malt or blends of different regional malts. At 50-100% of the grain bill it’s tough to make a case that the base malt isn’t playing a key role in flavor development in most beers. Unfortunately with rising grain and shipping prices and the unavailability of some grains it’s not always easy to do that. Often I am buying what is available at the best value.
Fortunately Avangard is available locally at cheap prices so I’ve been using that quite a bit recently for my pilsner malt need. German malts are good so I’m happy to use them. For two row I picked up a sack of Schreier domestic malt last year because it was a pretty good deal. So far I’ve been happy using that as a base malt for several American beers and it’s going to go into some sour beers.
My first sack of 2 row was Briess, because that’s what my LHBS had at the time. I had no issues with it, but also really had nothing to compare it to. My second sack was Rahr after several suggestions here for that Maltster. I have like it a lot, but really have not made many of the same brews as I did with the Briess. That combined with my uneducated palate leaves me with no real opinion other than the Rahr was significantly cheaper, so i know what my third sack will be. As far as just one base malt for most brews, I’m not there yet. I have partial sacks on hand right now of Rahr 2 row, Weyerman Munich I&II, Avangard Pilsner, and Crisp Mari Otter. Sooner or later, I may try same recipes and subbing things out to see what I really like, but I’m not there yet. The best part of sourcing these sacks was finding out that the LHBS offers a 30% discount on sacks of grain that are pre-ordered and pre-paid. As long as I have an idea of what I want to brew, and when, I can get that discount if I am willing to wait up to a couple weeks for it. They have also been willing to let me pre-order/pay for sacks of specific products they do not normally carry in store for small purchases.
Well, they might both produce exceptional beers, but I think authentic ingredients give you an authentic beer, same with cooking.
But if authentic and inauthentic are indistinguishable from each other, I’m personally okay with not promoting use of regional ingredients. But I’m super cheap and totally appreciate the fact some people prefer using regional ingredients for authenticity’s sake.
Agreed, and I think it says a lot about the priorities. Some individuals, including people at my local homebrew club, want to make historically accurate beers. They do a lot of research to make that happen. I’m less interested in that, and more about making overall better beer, in terms of taste. If I can do that with cheaper ingredients and a single-infusion mash, why wouldn’t I? That said, I think the “indistinguishable” point is important, because I’ll shell out for producing a better beer.
[quote=“MattDel1700”]If I can do that with cheaper ingredients and a single-infusion mash, why wouldn’t I? That said, I think the “indistinguishable” point is important, because I’ll shell out for producing a better beer.
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I guess if that’s what you’re after, then by all means, do that. I guess I’d prefer to take it a step further since, really, I’m in this hobby just to make beer, I’m in it to make it the best I possibly can. Sometimes, you get what you pay for, and cheap ingredients aren’t necessarily the answer for me. That doesn’t mean I’m going to spend $80 for a sack of pils malt, but I’m going to get a good continental pils malt for my German lagers. I’m not going to use Rahr, even though Rahr is good malt. I want it to be authentic, to try and come as close as I can to the original German lager I’m after and I just don’t think a domestic pils malt is going to get me there.
But for something like an English stout, I don’t think using Maris Otter versus Rahr 2-row will make a lot of different when the roasted/caramel malts are going to do a lot of the talking, as well as the yeast.