TOPIC:

You're absolutely right. I think I got the impression (perhaps incorrectly) that he would not be using hops at all, even for bittering. Herbs etc. can certainly provide great flavour and aroma, Fraoch is a wonderful example. I would imagine it must be difficult to get some consistency as one "batch" of herbs/spices may be more potent than another. I suppose experience would help to adjust the quantities though. I think I read in 'Radical Brewing' that Fraoch also contains Bog Myrtle? My mind could be playing tricks on me though.

Yes it seems to alright[/url:byn0tkg4]. You could be right that batches may differ if you use wild herbs. That isn't necessarily a bad thing though just not something modern folk are used to.

I've tried the William's Bros Heather Ale 3 times with about a 1 year gap in between each tasting and it's been very consistent, so it's definitely possible to have a consistent taste with a beer bittered from herbs...

His system is definitely the really over priced (and under-sized) Brauland system that I was oogling a few weeks ago... Beautiful system.


He commented that he's been selling his pilsner in area restaurants for a while... how can he brew in his house AND sell the beer?...


Adam

"Biertourist":2mja05zc wrote: how can he brew in his house AND sell the beer?[/quote:2mja05zc]

it's lawless up there around the frontier

"Biertourist":1c0ypeph wrote: how can he brew in his house AND sell the beer?[/quote:1c0ypeph]He brewed on old dairy equipment in farm outbuildings. It's perfectly possible he had a licence for this.

"TheBeerNut":at3die01 wrote:

"Biertourist":at3die01 wrote: how can he brew in his house AND sell the beer?[/quote:at3die01]He brewed on old dairy equipment in farm outbuildings. It's perfectly possible he had a licence for this.[/quote:at3die01]

I mean obviously I wasn't seriously suggesting anything untoward was going on.