Honey in beer

I didn't know that those tablets alone could do it alone, but it must be at a greater strength that what is needed to purify water?

 

Yeah. It takes quite a bit more than chloramine mitigation. I may be off, but I recall they were first used for yeast killing before chloramine neutralizing.
Edit, it looks like they do not kill years but make it difficult for yeast to metabolize sugar.

 

I love honey, and any beers with honey in them I usually enjoy so I am a fan.

I just realized that I have never had this beer, believe it or not. I think I am going to try it this year.

 

I think that it beers like hopslam or a big ol imperial stout it just comes down to the abv getting to a point that the yeast can't thrive while their are still a lot of sugars left in the finished brew. This residual sweetness combined with the more complex molecules that give honey it's flavor combine to give.you honey flavors in the finished beer

 

It is traveshamockery good. World-class stuff, IMHO.

 

? No. Again:

I did not mention or imply Hopslam and gave Genesee's Dundee Honey Brown as the type of beer I've heard that uses such a process.

 

Obviously, for beers like Coors/Villa's Blue Moon Honey Wheat or Genesee's Dundee* Honey Brown Lager, those breweries could simply add the honey at bottling time and then have the bottles go through the standard tunnel pasteurization process.

Don't know anything about the current shandy/radler beers made by/for US macro breweries (like Leinenkugel and Pabst) but I assume they are sweet and also pasteurized to prevent a secondary fermentation in the can/bottle? MC's lists Leinenkugel shandies as having both honey and sucrose as ingredients - along with MC's standard adjunct fermentable Corn Syrup/Maltose.

* Looks like Genesee has dropped both the Genesee and Dundee branding from Honey Brown Lager.

 

I have nothing against honey in beer, but I love honey in my chamomile tea. My neighbor has bee hives and his bees are always busy on my camelias. It is as local as local gets. If I was a brewer I would find a way to use honey well.

 

That's a good thought, and it may get done like that in some beers, but I think it could be risky to do it for bottled beers. If the yeast get a second wind and start eating again, you potentially have a bunch of bottle bombs. Something probably needs to be done to insure those little critters don't wake up again.

 

Hopslam and Emerald Grouper by Pipeworks are two of my favorite beers of all time, but Tyranena’s Balling the Queen was a beer that I drank the entire four pack in one session and have never found in my area again.

 

My confusion came in your last comments that said bells adding honey after fermentation wouldn't affect abv since the yeast would be dead. It simply implied that bells uses the same process is all. Cheers!

 

No one mentioned honey Saisons? That seems to be the most prominent use of them. Just recently had an American Solera one (Honey Foo) that the wife and I thought was fantastic.

 

Bell's adds the honey during the boil. Toured the production brewery when they were making Hopslam. That section of the brewery was full of barrels of honey (50-55 gallons, 600 lbs plus).

OP - another reason that you don't see more honey is that it is so expensive.

 

As mentioned above by @PapaGoose03 , honey itself is a simple sugar and ferments out leaving only higher abv with no additional body, color, head retention, and very little flavor.

I've seen no mention of brewing with Honey Malt or Melanoidin Malt. Both add intense malt sweetness to beers with notes of honey. I've seen many Hopslam clone homebrew recipes and a lot of them call for Honey Malt to add sweetness and honey-like richness.

 

Hill Farmstead has Anna.

Trillium has its Cutting Tiles series which uses honey.

Hill Farmstead also brews a BA Porter with coffee and honey called Birth of Tragedy which is exquisite.

 

Troegs uses lots of local honey in its Mad Elf beer.

 

When I was a yute and had a cold that involved coughing, tea and honey always seemed to put an ease to the coughing.

 

First beer I thought of was Eclipse stouts, they used to prominently display Honey on their beers. They have reformatted the bottles (still spendy though), not sure if honey is still used. Seems at least some of them use lactose now. Is that a substitute for honey?
Only other one I have is Hopslam. Delicious and would definitely be part of my rotation, if only. Come on Bells, distro to Nor Cal