Beer Forum

At this point I've brewed: ESB, IPA, Pale, Belgian Brown, Nut Brown, Lager, American Red, Imperial Red, Casscadian Dark, Belgian Golden Strong, English Golden Strong, Porter, Stout, Oak Aged Porter and ESB and have a Rodenbach style in an old barrel as we speak. Any interesting styles someone could recommend to me? Something a little bit more off the books , unique, one off? I've been thinking about a Belgian Strong Dark. What weird varieties are you all brewing right now? Maybe a good Kolsch recipe?

I just made Jamils Kolsch by making an american wheat with Kolsch yeast first and then stepping up to the Kolsch. It was fantastic and unfortunately it disappeared far to quickly. Why not start playing in the sour beers, this is a region I want to work in soon, but I need to dial my process in first.

Saison, Gose..

Saisons intrigue me, spiderwrangler. Do you have a good recipe for one? I'm on an 80 gal system with open fermenters. I'll do some research on them and see what I can find.

NHbeerscene: I've had my Rodenbach in the barrel since last November. Lots of lacto, brett and everything else you could want in the pitch. I was told by the guy I get my yeast from that it could take anywhere from six months to four years. Obviously, at almost one year now, I'm still waiting. Have you tried any sours? Or you, spiderwrangler, for that matter?

Want a challenge or some strange processes? Try to brew some South American chicha, African sorgum beer, or Japanese Sake.

My only saison has been my gluten free one referenced in my sig, which was tasty enough that a local brewery is doing it a September beer. May not be as 'saisony' as a barley beer though, but i hope to brew a 'real' one soon. Check out the September/October Zymurgy of last year, Drew Beechum has a saison article in there, including one from our very own Kim Wood.

Haven't done any sours yet...

Had a gose brewed by White Beard Brewer that was very unique and enjoyable... I believe his is based on this recipe in BYO http://byo.com/stories/issue/article/issues/281-mayjun-2011/2429-gose

You could also look into using different types of grains (ie rye, spelt, triticale, etc) in your common brews to mix it up a bit and learn more about them. Adding spice additions and/or fruit to basic style beers can also make them more intriguing and different to have around occasionally.

I'm curious, what's crazy about a Kolsch (other than the non-English sounding name)?

(Me, I think its the Cologne area brewers' answer to Pilsner, hardly 'crazy')