Return-Path: owner-judge at synchro.com Received: from srvr7.engin.umich.edu (root at srvr7.engin.umich.edu [141.212.2.69]) by srvr5.engin.umich.edu (8.8.5/8.8.5) with ESMTP id JAA27534 for ; Wed, 23 Apr 1997 09:09:54 -0400 (EDT) Received: from judgmentday.rs.itd.umich.edu (judgmentday.rs.itd.umich.edu [141.211.83.37]) by srvr7.engin.umich.edu (8.8.4/8.8.4) with ESMTP id JAA11171 for ; Wed, 23 Apr 1997 09:09:52 -0400 (EDT) Received: by judgmentday.rs.itd.umich.edu (8.7.5/2.2) with X.500 id JAA12536; Wed, 23 Apr 1997 09:09:51 -0400 (EDT) Received: from uu6.psi.com by judgmentday.rs.itd.umich.edu (8.7.5/2.2) with SMTP id JAA12529; Wed, 23 Apr 1997 09:09:49 -0400 (EDT) Received: by uu6.psi.com (5.65b/4.0.071791-PSI/PSINet) via UUCP; id AA29228 for spencer at umich.edu; Wed, 23 Apr 97 09:09:40 -0400 Received: (from majordom at localhost) by synchro.com (8.6.12/8.6.12) id IAA11447 for judge-digest-outgoing; Wed, 23 Apr 1997 08:30:09 -0400 Date: Wed, 23 Apr 1997 08:30:09 -0400 Message-Id: <199704231230.IAA11447 at synchro.com> From: owner-judge-digest at synchro.com To: judge-digest at synchro.com Subject: judge-digest V1 #1427 Reply-To: judge at synchro.com Errors-To: owner-judge-digest at synchro.com Precedence: bulk judge-digest Wednesday, 23 April 1997 Volume 01 : Number 1427 ============================================================================ J u d g e N e t - t h e b e e r j u d g e d i g e s t ============================================================================ Moderator: Chuck Cox Archivist: Spencer Thomas Publisher: SynchroSystems Submissions: judge at synchro.com Subscriptions: judge-request at synchro.com Archive: http://realbeer.com/spencer/judge BJCP info: geninfo at bjcp.synchro.com ============================================================================ contents: Pasteurized, bottled and aged ASB RE: Secret recipe / body of wheat beer ---------------------------------------------------------------------- From: Jim Larsen Date: Tue, 22 Apr 1997 15:32:28 -0500 (CDT) Subject: Pasteurized, bottled and aged ASB Yesterday, in the Judgent Digest, Norman Dickenson was known to say: >Right, wrong or otherwise, style guidelines identify N. Brewers as >the representative hop of this style. Since no one has been able to >publish historical recipes from the olden days, all we have to define >this style is Anchor Steam Beer. While I am sure there are some who >would like to impale my heart with a stake for saying so, I see >Anchor Steam beer as a variation of American Pale Ale, which IMHO >is far too narrowly defined by using Sierra Nevada as the paragon >example. The bigger this brewery has gotten, the more dumbed down >SNPA has become. You should have had it 10 years ago! Similarily, >fresh draft Anchor Steam Beer is a real delight. Pasteurized, bottled >and aged ASB is not! Flame suite is on. Fire away! As you wish, Norman. The last time I toured the Anchor brewery (some eight years ago) ALL Anchor products, kegged or bottled, were flash pasteurized, including that which they served in the tasting room. The rationale was that the small flavor hit was compensated for by the greater assurance of freshness to the consumer. As for the decline of SNPA, though I admit I havenrecent years (and that which I do get is certainly less than fresh), I suspect the perceived drop in quality is due to the increase in quality alternatives. I remember drinking it some 15 (?) years ago in Rohnert Park and being bowled over by the stuff. This was right before I got into homebrewing and no doubt contributed to my conversion (praise the Lord). Jim Larsen N. California native, grafted to a Nebraska corn stalk ------------------------------ From: George_De_Piro at berlex.com (George De Piro) Date: Tue, 22 Apr 1997 14:04:14 -0700 Subject: RE: Secret recipe / body of wheat beer Hi all, This isn't quite to topic (judging), but in the last JudgeNet Michael R. Lentz wrote, regarding the porter/stout/whatever recipe that John posted: "The mollases and brown sugar would contribute to body and sweetness appropriate in an Old Ale." Seeing as the sugars mentioned are completely fermentable, they would not add sweetness. In fact, they will contribute to a dry finish (wine-like if taken to an extreme). They will not add body, either, lacking both proteins and unfermentables. The line between stout and porter can be so fine that it is hard to tell the two apart. Many brewers define stout by the presence of roasted barley, but the use black patent and chocolate malts can yield a similar flavor. Just looking at the recipe, I'd say that it could fit robust porter pretty well, but I can see how one could argue for stout. The sugars will dry the finish in a dry stout-like fashion. --------------------- Jeremy asks about the body of American wheat beers, and if it is possible to control it by mash schedule. Most American wheat beers are light in body (and lighter in flavor), and yes, that can be controlled by mash schedule. A series of protein rests at 113-122-135F can be used to create a headless, bodiless, brew! Another factor could be that there might often be less wheat in American wheat beers than their Bavarian counterparts. I could be wrong, but I've got a feeling that most small breweries and brewpubs are not equipped to lauter (and later filter) a >50% wheat beer. Less wheat means less protein, hence the potential for a lighter-bodied beer. Have fun! George De Piro (Nyack, NY) ------------------------------ End of judge-digest V1 #1427 **************************** Send subscription cancellations & changes to judge-request at synchro.com. Messages sent to the wrong address will be ignored.