Received: from srvr20.engin.umich.edu (root at srvr20.engin.umich.edu [141.213.75.22]) by srvr5.engin.umich.edu (8.9.1a/8.9.1) with ESMTP id BAA27035 for ; Mon, 12 Jun 2000 01:08:47 -0400 (EDT) Received: from synchro.com (cccox.ne.mediaone.net [24.147.232.109]) by srvr20.engin.umich.edu (8.9.1a/8.9.1) with SMTP id BAA27346 for ; Mon, 12 Jun 2000 01:06:35 -0400 (EDT) From: "JudgeNet - the beer judge digest" To: "Digest Recipients" Reply-To: "JudgeNet - the beer judge digest" Subject: Digest for the period 06/11/00 - 06/12/00 Message-ID: Date: Mon, 12 Jun 2000 01:04:29 -0400 MIME-Version: 1.0 Content-Type: multipart/digest; boundary="Next_Part_SYNC5371B51CD" Content-Transfer-Encoding: 7bit X-Hops: 1 Status: RO --Next_Part_SYNC5371B51CD Content-Type: text/plain; charset="us-ascii" Content-Transfer-Encoding: 7bit Table of contents ------------------------------------------------------ RE: Fruit beer and classic styles (Sherfey) --Next_Part_SYNC5371B51CD Content-Type: message/rfc822 Content-Transfer-Encoding: 7bit Return-Path: Received: from host.warwick.net ([204.255.24.254]) by synchro.com with SMTP (Mailtraq/1.1.4.1123) id SYNC5181B4EED for judge at synchro.com; Sun, 11 Jun 2000 06:59:07 -0400 Received: from rastus (w128-3-p27.warwick.net [216.6.128.132]) by host.warwick.net (8.10.1/8.10.1) with SMTP id e5BAx5l16980 for ; Sun, 11 Jun 2000 06:59:06 -0400 (EDT) Reply-To: "JudgeNet - the beer judge digest" From: "Sherfey" Errors-To: judge-owner at synchro.com Sender: judge at synchro.com To: JudgeNet - the beer judge digest Subject: RE: Fruit beer and classic styles Date: Sun, 11 Jun 2000 06:56:24 -0400 Message-ID: MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 7bit X-Priority: 3 (Normal) X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook IMO, Build 9.0.2416 (9.0.2910.0) Importance: Normal X-MimeOLE: Produced By Microsoft MimeOLE V5.00.2314.1300 In-Reply-To: X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message I think that where use of Classic styles as the base beer for fruits, spices, herbs, and vegetable falter a bit is in the hops. The high bitterness of some of the pilsener styles, for instance, would probably interfere with most fruits, resulting in a beer that if brewed to the guidelines sould fail to hit the target in all of the three primary guidelines: True to the classic style, true fruit character, and harmonious blend of the two. A peach pilsener might have all the attributes of a pilsener, with an excellent fruit flavor, but the combination of the two might not be very refreshing. The guideline says this; "the brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations." If the guiedlines were adjusted with a flavor statement that "the hops should balance refreshingly with the fruit and may not be true to the classic style," then this would open all *styles* up to fruit/SHV treatment. The above mentioned statement could be removed. It is all a matter of what is considered *base*. Malt, adjuncts, yeast, and fermentation byproducts are good base ingredients for f/s/h/v, and so are hops, but not always at the levels in some of the *classic* styles. David Sherfey Warwick, NY --Next_Part_SYNC5371B51CD-- Received: from srvr20.engin.umich.edu (root at srvr20.engin.umich.edu [141.213.75.22]) by srvr5.engin.umich.edu (8.9.1a/8.9.1) with ESMTP id BAA27035 for ; Mon, 12 Jun 2000 01:08:47 -0400 (EDT) Received: from synchro.com (cccox.ne.mediaone.net [24.147.232.109]) by srvr20.engin.umich.edu (8.9.1a/8.9.1) with SMTP id BAA27346 for ; Mon, 12 Jun 2000 01:06:35 -0400 (EDT) From: "JudgeNet - the beer judge digest" To: "Digest Recipients" Reply-To: "JudgeNet - the beer judge digest" Subject: Digest for the period 06/11/00 - 06/12/00 Message-ID: Date: Mon, 12 Jun 2000 01:04:29 -0400 MIME-Version: 1.0 Content-Type: multipart/digest; boundary="Next_Part_SYNC5371B51CD" Content-Transfer-Encoding: 7bit X-Hops: 1 Status: RO --Next_Part_SYNC5371B51CD Content-Type: text/plain; charset="us-ascii" Content-Transfer-Encoding: 7bit Table of contents ------------------------------------------------------ RE: Fruit beer and classic styles (Sherfey) --Next_Part_SYNC5371B51CD Content-Type: message/rfc822 Content-Transfer-Encoding: 7bit Return-Path: Received: from host.warwick.net ([204.255.24.254]) by synchro.com with SMTP (Mailtraq/1.1.4.1123) id SYNC5181B4EED for judge at synchro.com; Sun, 11 Jun 2000 06:59:07 -0400 Received: from rastus (w128-3-p27.warwick.net [216.6.128.132]) by host.warwick.net (8.10.1/8.10.1) with SMTP id e5BAx5l16980 for ; Sun, 11 Jun 2000 06:59:06 -0400 (EDT) Reply-To: "JudgeNet - the beer judge digest" From: "Sherfey" Errors-To: judge-owner at synchro.com Sender: judge at synchro.com To: JudgeNet - the beer judge digest Subject: RE: Fruit beer and classic styles Date: Sun, 11 Jun 2000 06:56:24 -0400 Message-ID: MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 7bit X-Priority: 3 (Normal) X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook IMO, Build 9.0.2416 (9.0.2910.0) Importance: Normal X-MimeOLE: Produced By Microsoft MimeOLE V5.00.2314.1300 In-Reply-To: X-Hops: 3 X-POST-MessageClass: 10; Mailing List Message I think that where use of Classic styles as the base beer for fruits, spices, herbs, and vegetable falter a bit is in the hops. The high bitterness of some of the pilsener styles, for instance, would probably interfere with most fruits, resulting in a beer that if brewed to the guidelines sould fail to hit the target in all of the three primary guidelines: True to the classic style, true fruit character, and harmonious blend of the two. A peach pilsener might have all the attributes of a pilsener, with an excellent fruit flavor, but the combination of the two might not be very refreshing. The guideline says this; "the brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations." If the guiedlines were adjusted with a flavor statement that "the hops should balance refreshingly with the fruit and may not be true to the classic style," then this would open all *styles* up to fruit/SHV treatment. The above mentioned statement could be removed. It is all a matter of what is considered *base*. Malt, adjuncts, yeast, and fermentation byproducts are good base ingredients for f/s/h/v, and so are hops, but not always at the levels in some of the *classic* styles. David Sherfey Warwick, NY --Next_Part_SYNC5371B51CD--