http://www.theweeklybrew.com/2009/09/things-beer-geeks-like-3/ Ramblings of a Kitchen Chemist Tue, 07 Sep 2010 21:59:33 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.theweeklybrew.com/2009/09/things-beer-geeks-like-3/comment-page-1/#comment-1376 Capital Taps Fri, 11 Sep 2009 18:18:28 +0000 http://www.theweeklybrew.com/?p=1058#comment-1376 Forgot about <a href="http://www.bunitedint.com/portfolios/producers/kiuchi/red_rice/overview.php" rel="nofollow">Hitachino Red Rice</a> - yup, a beer with lots of rice in it. That's sorta like hopped up sake, and it's an intriguing beer. Forgot about Hitachino Red Rice – yup, a beer with lots of rice in it. That’s sorta like hopped up sake, and it’s an intriguing beer.

]]> http://www.theweeklybrew.com/2009/09/things-beer-geeks-like-3/comment-page-1/#comment-1357 kchophead Tue, 08 Sep 2009 20:28:27 +0000 http://www.theweeklybrew.com/?p=1058#comment-1357 Our KC local brewmaster for Boulevard, Steven Pauwels is caught explaining that using some adjuncts like corn in small amounts can be used for good in craft beers: http://www.podcastdirectory.com/podshows/1228175 Our KC local brewmaster for Boulevard, Steven Pauwels is caught explaining that using some adjuncts like corn in small amounts can be used for good in craft beers: http://www.podcastdirectory.com/podshows/1228175

]]> http://www.theweeklybrew.com/2009/09/things-beer-geeks-like-3/comment-page-1/#comment-1352 Capital Taps Sat, 05 Sep 2009 19:56:35 +0000 http://www.theweeklybrew.com/?p=1058#comment-1352 I want to see a craft brewer seriously embrace the adjunct! I mean the bourbon barrels they use to lard the porters and stouts are blessed by corn more than barley. I'm not sure I want to taste a hopped-up sake, but what about a beer whose grain bill was primarily corn? What would a hopped beer made from sour mash taste like? I want to see a craft brewer seriously embrace the adjunct! I mean the bourbon barrels they use to lard the porters and stouts are blessed by corn more than barley. I’m not sure I want to taste a hopped-up sake, but what about a beer whose grain bill was primarily corn? What would a hopped beer made from sour mash taste like?

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