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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?

Thanks

now thiers my fayforit werd. serch...

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Wise Guy?n I did some searching before hand, then posted the reply. Gee, I signed up without noticing a search engine?

Constructive replies only.

Thanks

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.

Try some cascade hops. I've tried to copy Boags Prem. It's to young to tell but it smells and tastes very similar so far.

Top Stuff guys thanks, I will let you know how I get on.

Cheers and have agood short week.

Tibby

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.

Thanks guys, I will have play. Appreciate the responses.

You know guys,

If you stop poking him with a stick, he will leave it alone.

Dogger