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HOMEBREW Digest #5958
HOMEBREW Digest #5958 Thu 13 September 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Brewing a "Church Beer" (jeff)
Ginger beer (Glyn and Mary)
Brewing a "Church Beer" ("Michael R. Sherretz")
Ginger Beer ("Michael R. Sherretz")
Re: Brewing a "Church Beer" (David Huber)
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Date: Thu, 13 Sep 2012 08:38:44 -0400
From: jeff <climbzen at pa.net>
Subject: Brewing a "Church Beer"
On 9/13/2012 1:10 AM, "Eric \"Rick\" Theiner" wrote:
> In case anyone has the thought that maybe there's a historical tie-in
> somehow
*******************
i would think this would be the way to go, but then i am fascinated by
historical beers. something i have been wanting to try is traditional
root beer, which was a beer at one time and was developed in PA (i'm
also from PA) around the same time as your church was built (early
1870's). so that would be fun to pull in the PA connection and the time
period connection. it would be a really fun recipe to work on and tweak
to get it just right and probably would have mass appeal. the only time
i have had one was from an amish farmer i use to buy produce from and it
was great. i would think a base of barley and molasses bittered with
juniper and hops (both traditional root beer flavoring) would work good
and be traditional and then flavored at the end of the boil or post
fermentation with a tea made from the herbs, roots, and barks. if you go
this route please share your recipe and results.
peace
jeff
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Date: Thu, 13 Sep 2012 06:14:49 -0700 (PDT)
From: Glyn and Mary <graininfuser at yahoo.com>
Subject: Ginger beer
I have made ginger ale for my son, and ginger wit, I have not made a ginger
beer.
My family makes ginger margaritas, ginger cakes and ginger ice cream. We
chew
candied ginger and keep it in our cheeks while in class or driving. So I am
obviously slacking by not doing a real ale.
Maybe a cream ale with ginger added?
Glyn
Southern Middle TN
Backwood Carboys
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Date: Thu, 13 Sep 2012 22:12:34 +0800
From: "Michael R. Sherretz" <msherretz at me.com>
Subject: Brewing a "Church Beer"
> Rick,
> One nice recipe that comes to mind is a nice Summer Ale with sweet orange
and lemon.
>
> If you want more of a holiday brew, then a brown ale (something like
Northern Brewer's Caribou Slober) with lots of sweet orange and a touch of
cinnamon. NB have their recipes online under additional info if you want to
check it out.
>
> I'd love to hear what you do.
>
> Mike Sherretz
> Owner, My Homebrew Shop
> Shanghai, China
Sent from my iPhone
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Date: Thu, 13 Sep 2012 22:16:56 +0800
From: "Michael R. Sherretz" <msherretz at me.com>
Subject: Ginger Beer
Hi Ralph,
I made a Pilsner last fall and decided to add 180g of fresh ground ginger in
the secondary at 60deg F for a couple weeks and bottle conditioned with 25%
extra sugar(corn sugar) and it won 2 contests and is asked for everywhere I
go. Least this would be a good start for you.
Mike
Owner, My Homebrew Store
Shanghai, China
Sent from my iPhone
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Date: Thu, 13 Sep 2012 10:37:07 -0400
From: David Huber <n3uks.dave at gmail.com>
Subject: Re: Brewing a "Church Beer"
Historically, in 1863 lager beer was the craze so Pat's suggestion for a
cream ale is very appropriate. It has apparently been established that
lager beer was originally introduced in America just down the road from
Allentown in Philadelphia by a brewer named Wagner in 1842. You could also
go with a weissbier, which wouldn't have been out of place, particularly
with the wave of German immigration that hit Pennsylvania around that time.
Dave Huber
Jessup, MD
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End of HOMEBREW Digest #5958, 09/13/12
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