Craft Adjunct Lagers

I've had a few of these, mostly rice lagers (Cerebral, Outer Range - here in Colorado), along with a really unique Blue Corn Lager from Bow & Arrow out of Albuquerque (Native owned).
Not sure I was into the rice ones all that much; clean but uninspiring.
That blue corn one though... hey now...

 

Dale, I suppose you would never drink Romulan Ale!?!



Cheers!

 

Lol, the beer I had on Sunday was a bit lighter in color but had about that intensity. But no drinking weird colored beers, or eating strange textured food isn’t my thing, it flips switches in my brain. Does Spock drink that and loosen up and start dancing like Batman did when he was feeling hip?

 

Fire In The Ham also uses rye

 

How about a nice dry salmon colored French rose?

 

That’s wouldn’t weird me out. Is color and texture just a me thing?

 

I guess they've learned their lesson . From what I've found it uses flaked corn, Cluster and Saaz hops. No word on the malt varieties used.

The 12 "original gravity" on their website's main page I take to mean percent plato, that's a nice number to see for a beer with an abv of 4.5%. It would be easy for them to up the abv or lower the original gravity instead.

 

Yes, he does loosen up a bit but he did not dance.

He did 'pitch some woo' with the Romulan commander though!

Cheers!

 

“We chose to use Cluster Hops for historical authenticity, but also for their mellow/smooth bitterness. Saaz is the showcase aroma hop; brightly spicy, zesty, and grassy. Flaked corn in the malt bill adds cereal sweetness, but remains easy on the palate because it simultaneously lightens the flavor and body of the finished beer.

4.5% ABV

Original Gravity 12

IBU 35

SRM 3.7”

The above, especially considering 35 IBUs, reads like a tasty Classic American Pilsner.

I personally prefer Hallertauer Mittelfruh as a flavor/aroma hop but I would not ‘turn up my nose’ on this beer.

Cheers!

 

It does read like a tasty beer. You can't go wrong with using the Rolls Royce of lager beer hops in a beer like this, but one could certainly envision many different versions of the same basic style (different starting gravities, different hops certainly, along with the hopping rate, mashing processes, cellar treatments etc). Alot of fun avenues to explore. What would be really cool is if a brewery did a "rotating series", altering the different variables along the way (while striving to keep it historically accurate as much as possible).

 

I would personally enjoy this but frankly I would just be happy to:

• Be able to drink this 'version' of Seipp Extra Pale Pilsner
• Not have this beer discontinued in the near future due to lack of sales

As I related above, a few years ago I used to be able to purchase, and enjoy drinking, Straub 1872 Lager but it has been a couple of years since I have seen this beer on my local beer retailers' shelves. I presume due to lack of interest by other beer consumers.

I will try in the next couple of months to purchase some Straub 1872 Lager but frankly I do not have high hopes here.

Oh well, in a few more months I will be once again be homebrewing my annual batch of CAP beer.

As the Monty Python guys sing: "Always look on the bright side of life!"

Cheers!

 

I certainly hope this beer has more of a 'staying power' than Straub 1872 Lager.

A beer that is tasty is a good thing but new products need to be properly promoted to sell well over time (i.e., beyond the appeal of being a 'new shiny thing').

Cheers!

 

As usual, Odell replied:

Hello Bill,
Judging from the fact that you had TWO pints of Three Amigos I am hopeful that you enjoyed this beer. It was a fun collaboration brew that we did with our friends from Accomplice Brewing. Three Amigos did, in fact, have some corn in the grain bill. Approximately 15 percent of the grain bill was corn and the other 85 percent was pilsner malt.
If I can be of further assistance to you please let me know.
Cheers!

​

Bill Beymer


Head Brewer | Co-Owner


Office: (970) 498-9070

 

FWIW when I homebrew my annual batch of Classic American Pilsner I use 20% corn (flaked corn). I am of the opinion that a bit of corn to the grain bill is beneficial for this sort of beer.

Cheers!

 

At 15%, I did not detect any corn. Did you in the CAP that you brewed?

 

I never perceive a flavor of corn. It does provide a sensory quality that I have difficulty verbalizing. I typically say it provides an aspect of "sweetness" but that is not exactly the proper word to describe it.

Cheers!

 

I’m seeing a fair number of rice lagers up here over the past year or so. We also see a few beers brewed with Red Fife. They are usually marketed with a local/Canadiana theme.

 

Remember this gimmicky one from Dogfish?

The world's only bottle-conditioned malt liquor, Liquor de Malt is brewed with red, white and blue gourmet corns. These 40-ounce bottles come in a hand-stamped brown paper bag.