General homebrew discussion, tips and help on kit and malt extract brewing, and talk about equipment. Queries on sourcing supplies and equipment should go in The Store.
You know the taste......when you open a Hieny or a Moretti, and you get that distinct (arguably desirable) imported after taste that reminds you why you just paid an extra 2.50 for the quaff.
Any tips in how to achieve this taste? Is it the Yeast, or additives?
Yeah, I think I know what you mean, Tibby. I'm thinking it's the late addition of a hops like saaz. Gives it that lagery, hoppy nose and flavour. That said, I've not gone close in brewing something like this, so I'd wait for more replies.
Tibby wrote:You know the taste......when you open a Hieny or a Moretti, Any tips in how to achieve this taste? Is it the Yeast, or addatives?
Thanks
G'day Libby,
By no means an expert, but IMHO I would say it's a combo of both.
Since I've been doin the mad scientist thang with hops,yeast,cinnamon,coriander etc I wouldn't say my beers are premium yet but they're a lot better than most commercially produced crap you see up here.
tommo
P.S. Pay no heed to munkee, every village has it's idiot.
I'm not so sure cascade will give you what you are looking for, being an american hop with a pronounced citrus taste. I'd go with any of the noble hop varieties for that "european" taste. According to the chart in DEsigning Great Beers, the expected candidates are the ones that were perceived as having the highest european flavor among a panel of tasters; Hallertau, saaz and hersbrucker. I'd start with these hops to experiment, then adjust from there.
If you stop poking him with a stick, he will leave it alone.
Dogger
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
