does anyone else here think hopslam would be better without the honey?

Is nothing sacred anymore?
Let us not tinker with the two more hallucinogenic beers on the market these days: Hopslam and Waldos' - keep the honey, for the love of bees!
Cheers - but I get what the OP is sayin' - that's why other heavy hitters at 10% are available.

 

Me. Mallett knows a thing or three about beer.

 

I second that. how can you take a component out and call it the same thing. Like saying I really like KBS or CBS, but could do without the coffee in it.

 

I like Hopslam as is. No need for any changes

 

That's actually not true. Honey contains 3-18% non-fermentable dextrins.
But your first point is likely accurate.

 

A beer should be like the brewer intended it to be !

 

I never heard that, even from my meadmaker buddy, so thanks, I'll look into it more.

But as to that point, the video posted by @jesskidden does confirm it's added to lighten the beer.

Yeah, the cans that I had this year were really good.

 

OP I really enjoy Hopslam as is, I would not want to alter this beer in any way.

 

Leave Hopslam alone! It's a great brew just the way it is.

 

Ranked 12th for the style, 162nd overall, don't mess with it!!

 

Honey also has acid (primarily gluconic acid), minerals, pollen, bee parts, and aromatic hydrocarbons. You can tell different honeys by the aroma, Orange blossom vs. Buckwheat. Fermenterd honey and water can be bone dry (fg < 1.000), and still have decent mouthfeel, flavor and aroma.

 

It's been pretty well stated in the posts above that the sweetness doesn't come from the honey, so you must have "really liked" the beer even with the honey taste, but you'd prefer the beer to be less sweet from whatever the source of the sweetness might be.

That honey flavor is the signature taste of HopSlam and must never be removed.

 

I gave Hopslam on tap in 2020 the second highest review I've ever given for a beer review here at BA. Stone's Excoveza is rated higher by me.
Number One, I wouldn't change a thing.
Number Two, "Hopslam has honey in it?" LOL! Cheers!

 

The below linked article corroborates the low end of the range you mentioned:

“The sugars in honey are 95% fermentable, typically consisting of 38% fructose, 30% glucose, 8% various disaccharides and 3% unfermentable dextrins.”

https://byo.com/article/sweetness-brewing-sugars-how-to-use-them/

Cheers!

@TongoRad

 

DO...NOT...FEED...THE TROLLS!!!

 

Agreed 100%. The honey is what makes Hopslam, IMHO.

 

maybe.....possibly. but then it would be a different beer and would no longer be Hopslam.

 

I think the honey is very subtle and adds to the beer, but I like honey.