Electric Brewing Co.

I dont have too many friends that love the taste of raw Cryo, why not just wait the 2-3 weeks before you guys drop this one ?

Cheers.

 

Or how about learn how to make a hazy beer without 50% oats in them. I guess some breweries juat love using flour to make a murky beer.

 

Yes, this. Monkish's grain bill for their IPAs is definitely not 50% oats, in fact I'm almost certain they don't use oats at all unless otherwise specified as an ingredient in a beer's description. Pretty sure it's just a large percent of a speciality malt (something like carapils, Vienna, or golden promise?), a smaller percent of 2-row, and a shit-ton of hops.

Using oats/flour to murk up and thicken an IPA is an awful shortcut and really shows in the finished product, if you ask me.

 

If you ask me, you are talking out of your ass. Using flour sure your comment applies. Using oats however is not in the same ballpark as flour..... flaked oats a perfectly acceptable ingredient known to have an impact on mouthfeel and appearance.

 

I didn't say oats in general are a bad thing. In fact, they are great in a stout for the exact reasons you mentioned. However, using oats for half your grain bill specifically just to murk up and thicken an IPA is weak and cheap because that's not how the best breweries that define the NEIPA style do it. 50% oats... come on man you know that's ridiculous. NEIPAs aren't hazy because of a shit ton of oats.

 

Any idea if Brouwerij West uses lots of oats? Picnic Lightning, for example, says it has Mecca grade barley, raw spelt, and raw oats but wondering if they are using large amounts to acheive the murk?

 

Yup, sounds like they're just creating ultra murky thick looking beers to gain that Monkish crowd in the IE. And today if it looks like a duck it is a duck !

Cheers,

 

Yup.

Cheers,

 

Because they have a customer base that will buy up their stock without giving a shit about proper conditioning or packaging practices. Hell, some of them probably view it as a feature, rather than a bug, since it means the beer will be hitting its drinkable phase by the time it lands on someone's porch in Massachusetts.

 

You got it, this was inevitable IMO, you've got that demographic that looks at the opaqueness of a beer and then decides that it's the newest must have toy in the box, lemmings.

Cheers,

 

Another strange caption from their IG post on an upcoming release:

electricbrewingcoWow. Just Wow! RELEASING THIS WEEKEND (Exact date/time TBD): “EAST COAST HUSTLE DIPA” 8.5% Abv made with Mosaic, Amarilllo and DDH W/Galaxy. Def a new favorite of ours!!! Too bad we only have 7BBLs, possible yield only about 60 cases. Limits WILL APPLY!!! Color correction used in photo to approximate actual color, this actual does a disservice to the beer; Color is a pale, white peach/light orange. It’s SUPER sexy!

 

And therefor enforces my statement above forget how it tastes,it’s that color Boiz, gotta sell that color. This is just ...... oh never mind,

Cheers

 

Their can art is insanely ugly and I can’t get over it.

 

I haven't tried any of their beers but I've gotten that from beers like Enjoy By before. Somebody else would be better at explaining but I believe it has to do with particular hops used.

 

https://dev.flavoractiv.com/products/onion-beer-flavour-standard/

Probably the best explanation (above). If subtle, it can be more of a feature than a bug.

 

Yeah! Science!

Onion (dimethyl trisulphide)
Onion or dimethyl trisulphide (DMTS) is perceived as a cooked onion or garlic like flavour that occurs in beer. It is a normal part of the profile of beer but at high levels can be seen to be an off flavour. DMTS is produced from several sources in beer – from sulphur containing amino acids during wort boiling, found in hop oil and is generated by the oxidization of methanthiol. It is one of a number of sulphur flavours and off notes that can occur in beer. DMTS is normally purged during fermentation by yeast derived carbon dioxide.

Dimethyl trisulphide can also form a septic like flavour when in the presence of indole. We recommend that our Onion Beer Flavour Standard is used as part of an overall sulphur awareness training strategy for advanced sensory panels, or if your beer commonly encounters onion / garlic like flavours.

 

Isn't that onion/garlicy note usually derived from Simcoe hop?

 

Summit is the hop that frequently throws off that flavor compound. Other hops can produce it but Summit is far and away more known for it than any other hop.

 

So I had that it started with an S correct