I went to Ontario to fish with my dad when I was about 19. My dad loved Labatt's Blue in the brown bottle and with the blue label. May have been his favorite beer. He would say, "If I find it here at home, it's not as good. It's in a green bottle with a green label and it's not the same". But it absolutely was good when I had it (of course I was 19 so...). I can't get behind the concept that it was made with an ale yeast but it could have been an off-the-map yeast which gave it a distinct character.
https://www.beeradvocate.com/beer/profile/478/1835/labatt 50, not labatt blue. labatt 50 definitely has an ale yeast.
I've been doing this a bit recently as well, Bayern and pils+1 malt and a single hop makes nice easy drinking beer. I keep it closer to 25-35 IBUs though.
I know this was banned at the beginning, but I'd add a small dry hop to bring it closer to that Pivo pils/italian style pilsner. Plenty of hops are available on the spot market for less than $8/lb for 2020 pellets, I'm positive the buyers could get that down to $0.20 an ounce or less. I'd argue that'd be cheaper than not doing high gravity brewing.
Nope, i just meant like an expensive huge amount of dryhopping, i should have clarified. but yes, say 0.25oz a gallon im sure could happen. there is a happoshu beer that came out in korea that had cascade dry hopping, and the grist was complete garbage, but 5% alcohol bubbly water with the faintest grain taste and a noticeable cascade dryhop was actually pretty decent.
Why? You're implying it needs to be changed. It is what it is. A lot of people obviously like it the way it is. If you don't, then don't drink it. But it is the height of hubris to imply it needs to be changed simply to appease beer nerds.
don't even really know what to say to this. in japan they make happoshu which probably costs even less than bud light to make and is far more palatable.
honestly denny. re-read your post and think about it.
I think my, and likely many others, started brewing because we were ready to move beyond NAILs. I have never had a interest in brewing a little bit better Bud Light.
Of course, mine is not the only opinion, but I can sum up my approach to making one change to improve a NAIL as "brew something other than a NAIL".
I give the big boys credit for their skill. They are truly exceptional at what they do. Unfortunately what the do is flavorless and unsatisfying to me. IMHO.
at no time did i state i wanted to homebrew a NAIL, and i do not want to do so.
i do not give them credit for their skill. i reject the general concensus that "it is so hard to make beer as consistent and 'flavourless' as they do" and so on. i hate drinking that crap, its not good at all. and i've had commercial brewers who make better NAIL like cheapo beer. most of the real costs they incur are marketing/branding/events etc. totally wasted money, nothing to do with the quality of the product at all.
if you are not interested in this brain exercise, then don't participate.
some favourite junk beers of mine over the years and reasons why:
labatt max ICE - it is 7.1% alcohol and easily the best tasting malt liquor (not saying much, but it really is) out there
hite STOUT - not a stout at all, used to be as low as 50cents a can, its a NAIL with a tiny bit of black malt added and it ends up making it way more palatable.
hite filite - some kind of happoshu created to avoid tax on malt based drinks. i think they break down starch with enzymes. whatever extremely cheap process they use, they cover it up with decent ~20 IBU and a small amount of cascade dry hopping. it comes in 2.6litre bottles for as low as $1.50. japanese happoshu in general, they try to bitter it a bit more (at least 15IBU or more) to make it taste less like crap.
labatt 50 - a nail with some ale yeast and a tiny bit of late boil hopping.
molson export - again, not actually a bad beer. but definitely some kind of NAIL(NAIA?)
harbin beer and a lot of the weird 3.6%< tax bracket chinese beer. goes down truly like water. no gross off tastes, maybe cause of the low alcohol. NAILs, consider lowering your alcohol?
etc. there is always room for improvement, let alone discussion.
Topic: if you could improve the standard north american industrial lager in 1 step how? (Read 10044 times)
