argument - homebrew irs vs. stone or yeti

Some people prefer to go out and eat while others prefer a home cooked meal. Buying commercial brew and homebrewing are similar. You don't have to like one over the other and nobody should fault you for picking one side one day and the other the next.

I've got 20 gal of homebrew that I drink from very often. I also have a lot of commercial bottles in my basement and fridge that I drink throughout the week and weekends. I enjoy both and appreciate the variety that I have.

 

Oh, and my stouts ROCK!

 

I don't know about the FAR better part, but I'm sure there are homebrewers out there making beers on par with any of the top beers in the world. Of course everyone thinks their own beers are fantastic, but it does come to the tastes of those drinking it completely unbiased, like competition judges.
The problem them becomes trying to get a sample to drink alongside Yeti or Stone.

 

inchrisin hit it dead on.

there are many world class homebrewers and there are many Michelin rated chefs. comparing each is pointless. the point of homebrewing is not always to match the quality or experience of commercial craft brewers. we don't need to fill any niche except our own. we don't need to market our beer. we don't need to transport our beer. we don't have access to much of the technology and most importantly, we don't need to make a profit.
we have nothing to prove. we do what we like. sometimes the other guys catch on.

that all said, homebrewing is the cutting edge of the revival of craft beer. many commercial craft brewers recognize this at this point. homebrewing is leading the way and we no longer need to follow anyone's idea of tradition or style.

to sum it up, drinking your own homebrew is like smelling your own farts. its always tolerable, sometimes good and who really cares what the next guy thinks?

Cheers.

 

I agree with you and the other posts here that homebrewers are capable of making some very tasty beers; however, clone recipes are typically somebody's educated guess when trying to match some commercial beer's recipe, thus, while the homebrewed result may be a great beer it likely will not be close enough for a subjective comparison to declare a winner vs. a tie. I think you're gotten your self into an argument that you can't win.

 

RIS is a hard style to brew.

 

Send me some Yeti and Stone IRS, and I will let you know if my homebrew is better.

 

I think you should make it your mission to learn to brew so that you can show him yourself that it can be done. When the blue ribbons start pouring in, he'll have no choice but to admit he was wrong and you were right. And should he not repent, you can whirl your Ninkasi medal around and around over your head and smite him with it.

 

Everybody else has given good answers so far, and I believe that you are not satisfied as of yet. The answer is yes, homebrewers can brew a great RIS that can rival if not exceed world class examples. If they use fresh ingredients, a good recipe, proper oxygenation of the wort, a large pitch of healthy yeast, control the ferment temps, practice proper sanitation, and keep as much oxygen out of the finished product while giving the beer time to age properly before consuming. All of these things should be done whether it is an English Mild or a 12% ABV Imp Stout aged on oak. But, as another person stated, they can be hard to brew. If the beer is too sweet, too bitter (can usually age out), too acrid, too boozy, too dry/thin, then it will not taste right. Recipe and technique have to be learned over time. I did an Imp Milk Stout as my second batch, fairly good beer, aged well, but it isn't world class.

 

The half that aged on bourbon soaked oak for 5 months was amazing. Only a few bottles left at 2 years old now. Will probably have them on my birthday and Christmas.

 

I would love to help but if I made an Imp Stout and sent you a bottle you would lose the argument.

I really can't wait to make one though. Maybe I will before the year is out.

 

The best imperial stout I ever tasted was homebrewed. I like the style and have made some decent ones. There is no reason in the world that American homebrewers can't make beer as good or better than commercial examples. I think in some ways we are even better able by doing things small.

 

To add to what people have already mentioned, I'll take my homebrewed milk stout over any commercial examples I've had to date. A close friend of mine brews the best barrel aged barleywine (whisky & bourbon barrel solera) I've ever had, so you can add a couple yes' to the "can it be done" question.

If you're thinking of trying to prove him wrong personally (by brewing your own beer) at some point, a RIS wouldn't be the best beer to start with, but with proper technique and experience you an nail one down.

 

How can any of us know for sure though?

 

Maybe. I've been hounding him for a bottle or two the next time he pulls from the barrel. This should be coming up shortly, so will message you if he gives me a couple bottles.