How about a black hefeweizen!
The Hefeweizen would pretty much give roasted banana flavours when young.
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Design-A-Beer
Ian Guénard
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JB wrote:These are some great ideas so far - unfortunately I think we'd have to be a brewpub to attempt a few of these styles! This is some great feedback though, and a couple of ideas are certainly standing out. As we continue to grow as a brewery and experiment with different styles, some of these suggestions (ex. quad, double IPAs, and imperial stouts) may eventually come to fruition. We've only been doing the seasonal/ale thing for less than six months, so we're trying to walk before we run if you will, while still trying to be as creative as possible. That said, we may very well choose one of these inspiring ideas, and look forward to any other thoughts that you have. Thanks for the great responses so far, and keep them coming!
John
While I don't think 'super hopped up' is necessarily the way to go, the point stands that something a little more out of the ordinary is really what's needed to make an impact. Double IPA and imperial stouts aren't even that extreme...viggo wrote:I think people want to drink something super hopped up, don't sell yourselves short. This is your chance to turn some heads.
Also: if the issue is with making some that's both 'extreme' and palatable/attractive to Joe Sixpack (or to his cousin who buys the occasional micro), the LCBOs track record seems to suggest that consumers are willing to try more adventurous beer if it's got an 'unusual' flavour component - the Rogue Chocolate Stout, St Peter's Lemon and Ginger, St Ambrose Oatmeal Stout, various sugary Krieks/Framboises all seem to sell well when offered. (Not that I'm a big advocat for all of those beers, just that putting an unusual flavour on the bottle seems to be a good selling point.)
-Josh
I'd second (or is it third or fourth) the Belgian ale suggestions. Who says Unibroue's gotta stay on their pedestal forever? There isn't a single abbey ale being made in ontario on a commercial basis, as far as I know. That would stand out. Unusual-flavoured beers may get you noticed, but the markets seen a few of 'em already. Belgian's the way to go (especially considering you already started using those Unibroue-style bottles for the winter ale).
cheers,
tuqueboy
cheers,
tuqueboy
I'm going against the grain... It's easy to do a hop bomb, and you've already done a pale ale.
You've got plenty of experience with lagers (unlike a lot of craft brewers). A Maibock would be perfect for a spring release. A light-coloured lager might be more approachable to the masses as well.
Just make sure you do it well:
HOPS:
Absolutely have to use German hops (Hallertauer & tettnanger would be my first choice, followed by Hersbruck, spalt or even a little perle). Approximately 25 IBU's. Possibly a small flavour addition (for a little spicyness), but definitely no late-aroma additions.
MALT:
Depending on the attenuation of your yeast, you'll want to start with an original gravity around 1.067 (for a final abv just under 7%).
Use a high-quality pilsner as the base, with maybe 20% Vienna & 10% Munich malt (depending on its colour). The liquid gold should be around 6 SRM.
I'd prefer not to use any crystal malt. I hate it when north american breweries cheap-out and substitute a small portion instead of using good quality malt. You want real malt flavour to shine through. That said, if you have a highly attenuating yeast, you may need to add a little cara-pils to get the right body.
NO SUGAR. I want a Malt bomb!
Lager (cold-condition) for approx. 50 days.
You've got plenty of experience with lagers (unlike a lot of craft brewers). A Maibock would be perfect for a spring release. A light-coloured lager might be more approachable to the masses as well.
Just make sure you do it well:
HOPS:
Absolutely have to use German hops (Hallertauer & tettnanger would be my first choice, followed by Hersbruck, spalt or even a little perle). Approximately 25 IBU's. Possibly a small flavour addition (for a little spicyness), but definitely no late-aroma additions.
MALT:
Depending on the attenuation of your yeast, you'll want to start with an original gravity around 1.067 (for a final abv just under 7%).
Use a high-quality pilsner as the base, with maybe 20% Vienna & 10% Munich malt (depending on its colour). The liquid gold should be around 6 SRM.
I'd prefer not to use any crystal malt. I hate it when north american breweries cheap-out and substitute a small portion instead of using good quality malt. You want real malt flavour to shine through. That said, if you have a highly attenuating yeast, you may need to add a little cara-pils to get the right body.
NO SUGAR. I want a Malt bomb!
Lager (cold-condition) for approx. 50 days.
Something that may exist, but I haven't seen it, would be a Chocolate Chili Stout. The combination of chocolate and chili peppers is classic in cooking and Mexican food and drink, and I'll bet the rich chocolate stout with that burn would be a huge discussion piece.
Failing that, I'll throw my vote behind the authentic west IPA, only because such a thing can be really hard to find around here.
Failing that, I'll throw my vote behind the authentic west IPA, only because such a thing can be really hard to find around here.
Where is the smack-upside-the-head icon?
If it were my brewpub, the stouts, porters, ESBs etc. would rule, but as you said, you need to grow your business. On that front, I suggest you keep it simple but look for some uniqueness.
In my travels of many southern regions, I have found so many decent (but not brilliant) outgrowths of German traditions. Some doppels, many lagers and some plain pale ales. Mostly just billed as generic 'Cervesa'.
I suggest, with some care and good ingredients, you could spin a great summer release that would reach a general audience, attract the attention of many of the newcommers of southern regions and shame the Molbats brasilia/corona etc. crap. Maybe look at something like Tiger for a template.
Let me know when I can pick up my case(s)
In my travels of many southern regions, I have found so many decent (but not brilliant) outgrowths of German traditions. Some doppels, many lagers and some plain pale ales. Mostly just billed as generic 'Cervesa'.
I suggest, with some care and good ingredients, you could spin a great summer release that would reach a general audience, attract the attention of many of the newcommers of southern regions and shame the Molbats brasilia/corona etc. crap. Maybe look at something like Tiger for a template.
Let me know when I can pick up my case(s)
They sure as hell are in the bland Ontario market... These styles would be baby steps anywhere else. I don't want another generic pale ale/german lager/pseudo-Belgian. We are so far behind the times its laughable.viggo wrote:Double IPA and imperial stouts aren't even that extreme...
Lister, are there any border restrictions on bringing that across - I have never been car-checked but I was wondering.lister wrote:Maybe we'll do Mondial again if we're certain to haul back several cases of Aphrodisiaque...iguenard wrote:Actually, Dieu du Ciel! might start bottling that soon...
In Beerum Veritas
-
liammckenna
- Posts: 19
- Joined: Mon Oct 02, 2006 2:50 pm
A well balanced session stout to relieve me from the sour, big head inducing love hate relationship I have with Guinness. It really is swill. Loveable swill, mind you.
Given it's popularity, you'd think that someone would take a reasonable stab at snatching a bit of their market.
An original Conner's Best Bitter clone would not go amiss either. Their Dark Ale is also but a faded old beloved photo now in the curio cabinet of my mind.
Pax.
Liam
Given it's popularity, you'd think that someone would take a reasonable stab at snatching a bit of their market.
An original Conner's Best Bitter clone would not go amiss either. Their Dark Ale is also but a faded old beloved photo now in the curio cabinet of my mind.
Pax.
Liam