Toppling Goliath Releases and Updates

And the water in FL is probably just a little different than Decorah...

 

Water chemistry can be recreated quite easily at a state of the art facility like brew hub.

 

Clearly.

 

Not quite so easily recreated. Yes there are components like calcium and magnesium in most water but other trace minerals that are region specific and dependant on water treatment facilities are difficult to completely recreate. This is one of the reasons a NY bagel just doesn't taste the same in other regions.

 

I think your bagel analogy is flawed. I doubt other bagel makers out there are changing water chemistry when they make their bagels, whereas brewers across the country modify they water chemistry before they brew.

 

Brewers may have ways of treating and modifying water but it is unlikely it will contain the exact same trace minerals from one region to another, is my experience and the point I was trying to make. How big of an effect those small trace minerals make in beer is another matter, one that would require some testing. It may or may not, but my guess is it does make some level of difference. My opinion is based from my own personal experience as a chemist working for the past 10 years in both consumer products and EOR (Enhanced Oil Recovery) industry where the water and what it contains make a substantial difference on effectiveness of designed surfactant systems.

 

Nerd alert

 

Someone call the EPA, we have a chemist admitting that the dispersing agent sprayed all over the gulf during the BP oil spill is responsible for tainting the water in Florida and damaging Pseudo Sue!!!!!!!!!!

 

@eifster82 is exactly correct. A number of Bagel makers outside of NY have worked to replicate the tap water of Manhattan & Brooklyn. It is happening more, and more across the country.

 

Don't mind some of the people on these forums. They just enjoy agitating without having a clue.

 

Has anybody heard any more details about the assassin release?

 

Sounds like Hopsmack will be bottled at some point this week.

 

This same malarkey gets repeated about NY Pizza. It's bologna. The water thing is a myth.

 

Some enterprising soul should start bottling NYC tap water and selling it as a gourmet cooking ingredient across all Whole Foods for $15 a 12oz bottle. "You can't make authentic NY style pizza or bagels without it."

 

Jeez... alright. I'm done with this conversation. It's become quite boring. You are free to believe whatever you want to believe and base it off nothing.

 

http://slice.seriouseats.com/archives/2010/01/does-nyc-water-make-a-difference-in-pizza-quality.html

http://www.huffingtonpost.com/2015/05/11/new-york-water-bagels-so-good-nom_n_7242452.html

http://www.npr.org/sections/thesalt...science-of-great-nyc-bagels-its-not-the-water

 

So you work in an industry where minute trace mineral differences can make a noticeable impact it's completely understandable that you'd overestimate the likelihood trace mineral difference in water has an impact in bagels (or pizza).

 

How about back to the timing of assassin release.....

 

Still tbd as far as I've heard. Today is last day for mug club to reserve their bottle per twitter.

 

Decorah's water is different than Florida's water. Decorah water is very high in Bicarbonate hardness. However, it is irrelevant - Both almost certainly start with reverse osmosis water. Florida R.O. water and Decrorah R.O. water ARE the same thing - regardless of what the water starts as. From there, all you have to do is make the same mineral additions and the water profile is the same.