Favorite Ingredients?

Yeast, water, hops and…malt.

 

As far as add-junks, heavy-char bourbons FTW. Rum is good too. I also like spelt.

Though many (including brewers) use the term "adjuncts" literally to mean additives, the brewing term "adjunct" is an unmalted grain added for flavor, aroma, or mouthfeel. I coined the term "add-junk" to cover non-grain additives. Some will argue that.

 

Have you trademarked that term? If not, you should.

Cheers to you!!

 

I like brown malt. Adds a dimension to browns, porters, and stouts that you won't get from just roasted malts/grains.

 

Chocolate malt is one that is up at the top of the list. I love sharing a beer with somebody and they think there's real chocolate in the beer. The reaction they give when they find out it's only from grains is priceless.

 

Seek out beers that use brown malt then. Most readily available in the area where it's explicitly stated is probably DC Brau's Penn Quarter Porter.

 

For IPAs - Chinook hops
For AALs - corn syrup

 

If I see Chinook as part of the hop bill, I know I'm not getting a hazy. I'm getting something that will put hair on my chest.

 

My list of preferred ingredients is about the same length as my avoidances. I'm attracted to beers that list Citra as the main/sole flavoring/aroma hop, and I tend to buy IPAs or pilsners when I see them that have spruce tips in them.

I avoid beers with peppers and baking spices especially cinnamon.

Anchovy hops, huh? Never heard of that one so I had to look it up. Sounds interesting.

https://yakimavalleyhops.com/produc...vsNG5hGtsclQekwI3QJ6DrvmHMlKoyjoJLVRcIJvCvdhY

 

I love IPAs with spruce tips and rosemary. To me these herbal notes complement hop flavors and aromas very nicely. If it's gin barrel-aged, so much the better.

I also love "pumpkin-spiced" everything. But if you claim your beer is pumpkin spiced, don't just wave a cinnamon stick over the fermenter and call it good.

Have you seen many beers using Anchovy hops? That flavor profile sounds amazing.

 

This mf’er

 

I stopped by FW in Paso Robles last week.
There was a draft-only beer from Firestone Propagator called Hot Girl Something…
Point is I’m not a huge fan of hoppy pils, but this was a huge standout. It was anchovy hopped.

Moral of this lame story: don’t pass on anchovy hops related to the weird name. They’re bomb.

 

Raspberries.
Spice tips.
Smoke.

A lot of BBA stouts need to back away from the barrel. I want a beer that has some bourbon flavor, not a bourbon that has some beer flag.

 

I like single hop IPAs. Notable this year is a Mosaic Triple IPA brewed here in France as an anniversary ale for a brewpub called ‘Beer Mosaic’.
Epic Brewing in Utah put out Big Bad Baptist Naked, just the base Stout. While I appreciate all the toying they do, the backbone alone was awesome. Point is, I like a well crafted Imperial Stout.,.

 

And time if you like lagers.

 

In terms of barrel aged finishes, give me a red wine or port barrel finish. I'm the same way with my Scotch preferences. It adds a little sweetness and the dark fruit / berry notes it adds really compliment a stout or a peaty Scotch.

 

The OP got me looking into what specific beer styles and/or more popular beers found in retail use Munich malts? On a quick Internet reading it sounds like Oktoberfest/Marzens, Munich Dunkels and perhaps a few other styles frequently use these specific malts. If anyone has more clarity to provide please share.

 

Chocolate wheat, chocolate rye, and carafa malt.

 

Three other beer styles which include Munich Malt as part of the grain bill are dark Bock beers, Czech Dark Lagers and Baltic Porter.

Cheers!