You have been recently hired by Veeky Forums brewery as a master brewer. To being the operation you are required to make 5 styles of beers. What styles of beer do you brew? What sort of tastes/hints are you going for in each beer?
What are your ideas beyond the original 5 beers? These other beers can be more experimental / seasonal if you like.
We can discuss financial / bottling / distribution constraints if you want. Imagine that you are aiming to distribute around your local state to begin with. So you may want to tailor your beers to what the locals enjoy.
Good but I'd add a session IPA and a DIPA. Or is that crazy?
Dylan Morales
>state
Well, Holland is smaller than most states, so I'm going to go for the whole country. Main idea is that I'll need at least one beer to drink the whole day, one refreshing summer beer, one stronger dark beer, one high ABV light-bodied beer, and an autumn/winter beer. So;
>Saison, but preferably Märzen >Belgian witbier or Blonde ale, maybe Kristallweizen >Black IPA >Belgian style Tripel or Belgian Strong Pale Ale >Autumn bock, doppelbock, or strong spiced dark ale.
On mobile now, but I'll drop some taste and brew ideas from PC.
Owen Sanchez
I want black cherry beer.
Chase Foster
1. Chocolate peanut butter porter. 2. Pale ale 3.white sage saison 4. Double ipa 5. Apple cider
Rate me
Elijah Torres
1. Stout (I'd make it Guinness-like but much heavier and with hints of caramel) 2. A hop forward and yeasty Belgian Tripel / Belgian IPA combo. 3. Hefeweizen (I'd include a very subtle lemon taste and sweetness) 4. Geuze 5. Pilsner, Bohemian style
Samuel Murphy
>5. Apple cider not a beer
i sort of like
Aiden Murphy
>Czech Pilsner - bready, grassy and earthy with the slightest hint of lemon zest >Wheat beer - Witbier/Weissbier hybrid >IPA - NZ&AUS hops boii, tropical fruits, honeylike malt note >Irish Dry Stout - dark chocolate, nutty >Tripel - stone fruits, banana, clove sour memesters get a Berliner Weisse summer seasonal
Wyatt Moore
1. Cherry Hefeweizen with other stone fruit notes 2. Hibiscus Gose 3. Chocolate Stout 4. Gin Spiced Saison 5. German Style Amber
Thoughts? And we should have threads like this more often, cheers to you OP
Caleb Rivera
>cheers to you OP pleasure friend
i just got sick of the whole huurrr durr every craft brewery is like 10 ipa's etc..
and i thought well how would you like it? so i decided to ask Veeky Forums
Gavin Thompson
this is actually pretty good
Matthew Hill
>Gin Spiced Saison noice thanks fám
Luke Scott
>5 styles of beers. Pilsner (lightly hopped) American ale (lightly hopped) Session (like the ale, but 2.5% ABV) Bitter (copy of Fuller's ESB) IPA (reeks of hops, but not as much as West Coast shit) >ideas beyond Bone dry sour cherry lambic Rauchbier Sour beer (Spring only)
James Collins
>4. Gin Spiced Saison
go on
Jayden Brown
Blood orange red ale Classic unfiltered pils Rye pale ale with west coast hops Saison with NZ hops, coriander, mango and orange peel Stout with indo coffee
Want to provide a pretty solid all-year roster of core beers without being boring. Start collaboration early but keep it to ones that provide something interesting rather than just circlejerk. Expand to more financially tough things like sours and distillery as time goes on
Justin Green
Kolsch type beer Grodziskie type beer Hefewiesen, slightly on the cloudy and sweet side American pale ale An extremely well developed stout, harder liquor, mostly malty and not too heavy Beetroot saison or similar, maybe a scrumpy in its place if beets aren't seasonable. Have I done good? There's a few more beers I'd like but I've already gone for 6 as it is.
Wyatt Ortiz
Weizen (Fruity, like Franciskaner or Paulaner) Smoked bock Biere de Garde (top fermented, open barrel, for a champagne like taste) Cherry sour Dark rye kvass
Aaron Jackson
Smoked beers are elite tier user, choices look pretty good to me.
Adam Foster
>a dry red ale >a pissy lager for drinking outside on the patio >a spicy belgian ale that's like 8% ABV >something with hops but not so many hops that it tastes like you're drinking skunky grapefruit diarrhea
It means "I'm going to binge drink but I am going to try to make it sound classy because just as I lie to myself successfully, I think I can lie to others successfully"
inb4 maps guy spams the thread about how if you aren't a candidate for total liver failure at age 29, you're a muslim trying to impose sharia law and also a christfag and a feminist
I swear to god I actually had that argument here once
Luis Thompson
>I swear to god I actually had that argument here once No you didn't
Also, that clearly went over your head. Something cannot be both session and double
Bentley Gomez
1. Oatmeal Stout 2. Witbier 3. American Session Lager (like Bud, but not shit) 4. Belgian Tripel 5. QUINTUPLE IPA FACEPUCKER HOP BUKKAKE (let's cure them of their madness with one bottle!)
Benjamin Mitchell
No, my friend. It was my post that went over your head
Evan Jackson
Craft malt liqour
Julian Reed
1. A good old fashioned pils where you can actually taste the malty goodness and smell and taste the hops just enough to counter the sweet, sweet malt.
2. A well balanced ale that is like the pils, but with a heavier body.
3. A delicious Hefe-Weizen
4. An even more delicious Dunkle-Weizen
5. A decedent, rich, alcohol heavy, malty ass triple bock.
Dylan Ortiz
>belgian wheat ale >IPA >sam adams-esque lager >something 'go Old Style/PBR-esque >rotating nitro
Tyler Cox
a new brewery near me has a great dunkelweizenbock
Elijah Carter
Pic related: liquid brown gold
Robert Parker
Milk Stout Gose IPA Farmhouse Ale Pilsner
(I know this would be pretty freaking hard as far as equipment is concerned, but I'd be satisfied with all of these.
Oliver Sullivan
I work at a brewery that does a cucumber saison with juniper berry, rosewater and caraway seed.
also real cucumber obvi
Jordan Lewis
Ale Belgium Style Triple Belgium IPA Mystery Beer
Robert Ortiz
Nah, those are typical picks, and would honestly be quite popular anywhere.
Gose is simply a sour mash or acidulated malt bill. Nothing too complex with the brew itself Farmhouses are very amenable beers that don't even have to be open fermented to get the character you want from them.
The rest are standard beers that any competent brewer should be able to make consistently well
Kayden Myers
>imperial stout >double IPA >black IPA >pumpkin stout >milk stout >two different types of single IPA >pumpkin ale
Anthony Carter
1. A simple Lager with a bit more flavor than a Domestic beer, looking for a slightly more malt and hop. Light yellow complexion Around 5% ABV 2. A Belgian Ale, a yeasty beer with some fruity hints without being so overbearing as to taste like bubblegum. Deep yellow complexion Around 6.5% ABV 3. A heavily malted ale, looking for a fairly sweet, lightly hopped. Looking not so much for fruity tasting as just sweet and thick. Red complexion, 8% ABV 4. A.double IPA. Beer will always reflect the brewer's preference so I'm looking more towards Citra hops for a strong citrus taste rather than an herby bitter floral hops taste. Light Orange complexion Around 7.5% ABV 5. Imperial Stout, looking for a bit heavier coffee flavor to bring a bitter characteristic to the chocolate sweetness(want to avoid being Founder's Imperial levels of sweet). Heavy black complexion, Aiming for around 10% ABV
Luke Gray
nice but instead of making my own pilsner i'd just import a 200l tank of urquell, fuck me it's that good
Christopher Long
So basically meme beers.
Adrian Parker
>Gose with some fruits, raspberries/blueberries/blackberries/some citrus
>Mint milk stout - with more of chocolate flavor rather than coffee, but not too sweet homebrewed something similar, was great, going to try that again in some time
>Smoked Foreign Extra Stout - roasty, smoky
>Milkshake IPA - brewed with lactose for the sweetness and rye/oats for texture, fruity hops, with banana in the mash and with fruity esters from yeast brewed this, esters got there by accident but it turned out great
>Oatmeal witbier - well hopped, slick texture, refreshing tried brewing this but fucked something up with the yeast and it didnt turn out very good (still drinkable though)
Chase Cook
I bought 20x.05l of this one time while living long-term in Germany. Took 2 to get wasted.
Camden Williams
Dark mild Midwest IPA Belgian single fermented cool to lower yeast character Belgian golden strong Belgian stout/dark strong
Use one yeast for all the Belgians and one for the other two
Ryan Adams
What's a Midwest IPA?
Jackson Torres
bacon and eggs ipa quadruple boc
that's all i need to be successful
William Barnes
Good choices man. Only problem with sours is you need a completely seperate production line to do the sour beers due to the contamination of the yeasts. If money was no option, having two lines could do it, but man making sours on a commercial level is a right bitch.
Eli Sullivan
Something like surly furious. If you haven't tried that it's basically a more balanced version of a west coast IPA.
Adrian Brown
>Märzen Like it better than Saison, also tastes more like pilsner. Looking for a 14-16 EBC (bit of dark colour - Cara for head retention). Hopped to about 25 IBU, mostly with Hallertau for bitter and Tettnanger for aroma. Aiming for 6-7%ABV.
>Belgian witbier Very light beer, 40/40 extra light barley malt and malted wheat, with 15/5 flaked wheat and flaked oats. Lightly bittered with Saazer hops, with some coriander, bitter orange and blossom from the common linden (Tilia x Europaea). IBU around 10, EBC around 4-6. Aming for 4.5%ABV.
>Black IPA 75 EBC, with 80/20 two-row and Carafa III. 60 IBU, mostly from Simcoe for bitter, and Citra and Amarillo for aroma. Dry hopped with Simcoe and Citra. ABV around 6.5%.
>Belgian Strong Pale Ale Somewhat like Duvel, only with a more pronounced bitter and less carbonated. Can also be somewhat darker coloured. Aiming for 80/20 pale malt/CaraVienna malt for 12-15 EBC. Saazer hops for 35 IBU. Goal is to hit 9%ABV.
>Doppelweizenbock 55/10/5 Munich/Crystal/Chocolate malts, with 30% flaked wheat. Aiming for something quite near to an Eisbock, so trying to get from a 1095 OG to 9,5-10%ABV. Colour should end up somewhere between 40-50 EBC, with a reddish hue. IBU around 15, mostly from Saazer hops.
