Check the drain. Bob’s hair is different color than Hubris’ or even Paste’s. (yes I’ve had the witchhunt of who’s hair is in the drain clogging it, and it went down to who had what color and how long it is…)
Hubris: “I do have to announce a rent hike, though. All residents in my building must now buy me a case of beer a week. Sorry, you know how the economic climate is these days…”
Your mention of that evil thing has brought a nagging question to the forefront of my mind again. Is is possible to make beer with rice? So far, my empirical evidence says no, but it’s possible that 1) the American corporate giants just make horsep*** with rice and 2) the Asian large breweries either just make horsep*** (with rice) or it just doesn’t travel across the ocean. Maybe they don’t even ship it until after its “sell by” date (after all, Americans will drink Bud Lite, they’ll drink anything). Nobody I know brews with rice, so I just don’t know.
Maybe I can convince someone to brew a small batch with rice. I read that some guy brewed a batch of Bud Lite clone. I don’t know why.
The original recipe for beer, which was used in Mesopotamia and Egypt 3000 years ago used millet. The result was a sweet, slightly alcoholic, watery porridge. What we think of as “beer” is maybe only 130 years old, using barley or wheat malt, hops, yeast, lagered and filtered. Malt consists of allowing the grain to germinate, toasting it and then grinding it to powder. Because barley and rice don’t germinate in quite the same way, and the resulting malts have different flavors, rice beer isn’t going to taste like “modern beer”. And since most people have strict limits on what they allow themselves to drink, they won’t like something that doesn’t taste like “modern beer” (anyone here ever try lambic?) The trick is to find someone that sells rice malt as beer supplies.
I inherited my grandfather’s recipes for brewing and vinting; from ‘the old country’ plus he got pretty good at it during Prohibition. You were allowed to produce up to 400 gallons a year FOR YOUR OWN CONSUMPTION. 🙂 I’ve tried some of it, and some takes a knack, but overall much different than the stuff you get at the liquor store. As a small, I helped him set up some wines, he was still making his own then… so I guess it comes honestly.
Sorry KNO3, no yeast. I get back into brewing, I’ll poll a few others I know for some strains, they might have some of the better ones (older lines).
I just gained more property, and now have some space to nurture a few hop vines…. heh. Two birds, hide that fenceline and that neighbor AND have my own righteous hop crop…
Check the drain. Bob’s hair is different color than Hubris’ or even Paste’s. (yes I’ve had the witchhunt of who’s hair is in the drain clogging it, and it went down to who had what color and how long it is…)
Hubris: “I do have to announce a rent hike, though. All residents in my building must now buy me a case of beer a week. Sorry, you know how the economic climate is these days…”
But Coors Lite is right out.
He said _beer_.
Your mention of that evil thing has brought a nagging question to the forefront of my mind again. Is is possible to make beer with rice? So far, my empirical evidence says no, but it’s possible that 1) the American corporate giants just make horsep*** with rice and 2) the Asian large breweries either just make horsep*** (with rice) or it just doesn’t travel across the ocean. Maybe they don’t even ship it until after its “sell by” date (after all, Americans will drink Bud Lite, they’ll drink anything). Nobody I know brews with rice, so I just don’t know.
Maybe I can convince someone to brew a small batch with rice. I read that some guy brewed a batch of Bud Lite clone. I don’t know why.
Depends. If you use the Reinheitsgebot (German Beer Purity law) definition, then hell no.
What would it taste like? Budweiser, which is 30% rice.
http://en.wikipedia.org/wiki/Budweiser_%28Anheuser-Busch%29
Myself, I would not brew with rice. If I had a hankering for rice beer, I would just drop a shot of sake in some junk beer.
The original recipe for beer, which was used in Mesopotamia and Egypt 3000 years ago used millet. The result was a sweet, slightly alcoholic, watery porridge. What we think of as “beer” is maybe only 130 years old, using barley or wheat malt, hops, yeast, lagered and filtered. Malt consists of allowing the grain to germinate, toasting it and then grinding it to powder. Because barley and rice don’t germinate in quite the same way, and the resulting malts have different flavors, rice beer isn’t going to taste like “modern beer”. And since most people have strict limits on what they allow themselves to drink, they won’t like something that doesn’t taste like “modern beer” (anyone here ever try lambic?) The trick is to find someone that sells rice malt as beer supplies.
Homebrewing is the only way to go!
I inherited my grandfather’s recipes for brewing and vinting; from ‘the old country’ plus he got pretty good at it during Prohibition. You were allowed to produce up to 400 gallons a year FOR YOUR OWN CONSUMPTION. 🙂 I’ve tried some of it, and some takes a knack, but overall much different than the stuff you get at the liquor store. As a small, I helped him set up some wines, he was still making his own then… so I guess it comes honestly.
Hey, FeelingForYa, did grandfather leave you some yeast? There are some yeast strains that are really awsome, many went extinct during prohibition.
Yeah, homebrew rocks. I gotta have my Saaz hops! Yeah, I’m one of those non-hop head homebrewers. Elu Ninkasi!
Sorry KNO3, no yeast. I get back into brewing, I’ll poll a few others I know for some strains, they might have some of the better ones (older lines).
I just gained more property, and now have some space to nurture a few hop vines…. heh. Two birds, hide that fenceline and that neighbor AND have my own righteous hop crop…