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Exotic beers
Gigantalope
Tiki Socialite

Joined: Aug 01, 2004
Posts: 913
From: Shinola, California
Posted: 2004-10-29 7:03 pm   Permalink

I am a recognized beer judge...sounds fun, but it's tests, arguing, evaluating crap... work. (lengthy critiques trying to keep enthusiastic brewers upbeat, but kicking them in the ass for the bilge I'm forced to drink and smell)

The Banana you are is one of two things. The molecular chains that make banana smell like banana can be reproduced during fermentation. Sometimes it's on purpose, sometimes not. (Other tropical fruit, and spices can be reproduced too, clove being the most common) One screw up...and it can go from Banana to Butterscotch, creamed corn, or bandaids...such is the nature of fermentation

Typically it's the result of esters formed in warmly fermented ales, and is often more exagerated with the presence of wheat.(My favorite Cnadian Brewer ferments at an unheard of 94 degrees f)

Unga Bunga hit the nail on the head with the Belgian Lambics...they're magic. Incredibly complex, and the sweet of the simple sweet ale is ballance with the acid of fruit rather than hops. (This also can be achived with Meads.)Tru lambic are from a tiny area where the organisms in the are are perfect for brewing. it's an area about 12 sq miles...

There are some Brewers in Canada and a few in the US making these sorts of beers...it's an expencive risk to try to recreate, and sell to a public of Bud drinkers.

The lambic brewerys in Belgium are filty, usually leaky barns, and the beer actually ferments in open vats with spiders and dust around. (so the spontanious yeast can create the ale)

To actually add a banana to fermenting beer would most likely be bad, but possibly nasuiating (But it wouldn't actually kill you)

Bananas are quite starchy. If you wanted to use the starch converted to a sugar, it would have no charachteristics of banana left. If you added it at the end of fermentation it would cloud your beer but worse yet there is a chance of forced fermentation of starch...the result if this can be buteric acid.

Buteric acid is the most fucking horrible thing on earth (next to mimes) and is what is used to make natural gas smell.
Adding banana juice to beer just before you drink it might be good...like the Irish having chandy's before church...

Fruit extracts can be purchased, and mostly are horrible...but best if added after fermentation, before kegging or bottleing.

I don't have any idea what you guys like about the Tahitian beer...please describe what is pleasing about it? I didn't find it much different than a typical Mexican beer.

If any of you can find a style called Saisson or "Belgian Farm House ale" (DuPont is the most common one around here) please try it and let me know what you think.









 
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Hakalugi
Site Administrator

Joined: Aug 10, 2004
Posts: 3030
From: Redondo Beach, CA
Posted: 2004-10-29 9:15 pm   Permalink

Quote:

On 2004-10-29 19:03, Gigantalope wrote:

I don't have any idea what you guys like about the Tahitian beer...please describe what is pleasing about it? I didn't find it much different than a typical Mexican beer.




You're right, the Tabu (Tahitian beer) tastes a lot like a Mexican beer with one difference; There's a Tiki on the bottle!

Other than that the fascination escapes me...



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Hakalugi
Site Administrator

Joined: Aug 10, 2004
Posts: 3030
From: Redondo Beach, CA
Posted: 2004-10-29 9:30 pm   Permalink

Quote:

On 2004-10-29 19:01, Shipwreckjoey wrote:
My fave German beer right now is Spaten Optimator (for Oktoberfest).



Mmmmm Optimator. One of my favorites (along with Paulaner Salvator).

These are Double Bocks (or Dopple Bocks). If you have never tried a Double Bock you really owe it to yourself to get one. Don't drink it too chilled and please use a glass.




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Gigantalope
Tiki Socialite

Joined: Aug 01, 2004
Posts: 913
From: Shinola, California
Posted: 2004-10-30 10:47 am   Permalink

Hakalugi That's a great style. The strong maltiness (a bit sweet) cuts thu mouth burn in spicy foods...

German beers are not so wild and kooky as other places, but one style I find intreguing is Rauchbier. As the name emplies it's Smoked. The grain is lightly smoked with Beech or Alder in big kilns (it's a very old style, probly done originally to keep bugs from the grain) It takes some getting use to...but if you like smokey food, salmon and bbq stuff...this beer is worth a try. It's origin is Bamburg, and they say you can't judge it until you've had 6 litres...then decide.

It's traditionaly a lager, but other brewers make Ales in this style now (Like smoked Porters)

Scots brew an ale made with peat smoked malt which is much different, and has no wood qualities.

For folks kicking around the idea of a traditional Tiki Beer, there are two ways to think. Ingriediants (or flavors) associated with polinesia, or tastes complementery to food associated with tiki.

A style which is really splendid too is witbier, made in Belgium or Holland. the ale is brewed with those kooky fruity esters with the tropical aftertastes, and is slightly spiced with correander, and sour orange peel (yes oranges) specialy grown in Curasau.



[ This Message was edited by: Gigantalope on 2004-10-30 16:34 ]


 
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Gigantalope
Tiki Socialite

Joined: Aug 01, 2004
Posts: 913
From: Shinola, California
Posted: 2004-10-30 11:21 am   Permalink

Tara or Poi might be able to be converted from starch to sugar, then used to make a beer...That's a thought. (it would be a similar process to making Pumpkin Ale)

A brewery in Reno named Great Basin (owned by a palentologist) makes a wonderful beer in Autumn using local flora.

It's not my favorite beer, but it's well made, very interesting and fun. What spices specifically come from the south pacific which might be considered for a Tiki Beer?

Also in West Africa, Palm Wine is popular...Not sure what kind of plams it's made from, but at the top of adult trees there is a small reservior of sweet slightly alcoholic juice which might also be a thought for something wild and Tiki.


 
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