The subject has come up before this but most recently they discussed full flavored low alcohol beers in the redhook show with Jen Talley. If I remember correctly she mentioned, when keeping the beer under 4% use a significant amount munich or vienna malt and capping IBUs at 30 or 40 (haven't listened to that show for awhile). These beers have been my favorite and I am looking to brew a low alcohol APA. I am also plan on using sorachi ace hops for the first time in this beer.
Just be aware that in large quantities the 'dill' character of Sorachi Ace comes through... did a single hop red ale that was prominently lemon and dill. Not objectionable, just unusual.
Spiderwrangler PFC, Arachnid Deployment Division
In the cellar: In the fermentor: Belgian Cider In the works: Wooden Cider
I recall one from when I worked at Rubicon in Sacramento. Monkey Knife Fight. Super good. Super sessionable. We used to sit out front in the patio and knock them suckers back in the warm sac afternoons. Then we started work!
Spider How much Sorachi ace did you use? I have 2 oz available. I was planning on using sorachi late in the boil 10min -whirlpool range. I am thinking 2 half ounce additions. I haven't ruled out using other hops any good combinations that you know of?
cisely