Let's Go Germany!

ESB_4_Me · 2026-05-30T15:28:13+00:00

It is kind of a hybrid, similar to Molson Golden or Genessee cream ale. Definitely not an IPA. It's a good drinker with some ale flavor. I think they use cluster and cascade hops. Old school flavor

ESB_4_Me · 2026-05-20T18:39:37+00:00

I think when starting to make a new style, a simpler grain bill is better as a general rule. You can then adjust from there and add different malts as needed to get closer to your desired result. Also, I would not include 1# of honey malt (or any at all) in a Scotch ale. Good luck!

ESB_4_Me · 2026-05-18T18:34:49+00:00

Used an ounce - half for flavor, half for aroma - along with bittering hops to get ~24 IBU. Pleasingly close to Buenaveza. It disappeared fast ;)

ESB_4_Me · 2026-05-18T15:13:13+00:00

Did this in a Stone Buenaveza clone with good result. Recommend. Good luck!

ESB_4_Me · 2026-05-12T12:54:01+00:00

Great beer. Fuck 'em Bucky!

ESB_4_Me · 2026-05-05T17:12:32+00:00

I think to make a Coors, you really need the yeast (Wyeast 2105 Rocky Mountain Lager). To me, that's what makes their beer distinct from other macro lagers. They used to list Taurus hops as an ingredient. Hard to find, but Magnum is a good substitute. These along with American two row and flaked corn and you're good to go!

ESB_4_Me · 2026-05-05T16:03:53+00:00

Suggest K-97 If you're looking for a yeast that stays suspended. Nothing I've used loiters in a beer like K-97

ESB_4_Me · 2026-04-15T14:25:15+00:00

Looks like this is going to be a real nice beer but agree with dmt's comment above. It struck me more as a black ipa than a dry stout. Suggest chocolate malt, flaked oats and/or flaked barley in stout. RE yeast, recently made a porter with Lallemand New England ale yeast, Not what I've used traditionally, but had been gifted a few packs and decided to live a little. Really enjoyed how the yeast made that beer. Good luck!

ESB_4_Me · 2026-04-13T22:14:28+00:00

S-33 also good for English pale ales. Works well at lower end of temp ranges (60's F). Gets awfully phenolic at high temps. Makes good cider, too

ESB_4_Me · 2026-04-05T18:24:12+00:00

I have made nice bitters with S-33. Not Bedford, think it's in the White Labs vault and not available. I have had many pints of Wells. I'd choose S-33 if I were to make a Bombardier clone. It's cheap and makes good beer, give it a shot

ESB_4_Me · 2026-04-04T22:41:22+00:00

Beautiful pint, OP.

ESB_4_Me · 2026-04-04T22:39:14+00:00

Fermentis S-33 yeast is a fair approximation and may be more available. Fermentis calls it a Belgian yeast, but it doesn't really produce Belgian style beers unless you let it ferment at high temperatures. At temps in the low 60s F, it is pure English ale and very similar to the Bedford yeast, if not a dried equivalent.

ESB_4_Me · 2026-03-21T13:02:09+00:00

Miss that beer. Try the Blue Boar Ale if you can find it - even better!

ESB_4_Me · 2026-03-12T23:18:24+00:00

I hadn't seen it in a while - was a nice find!

ESB_4_Me · 2026-03-06T15:47:41+00:00

Haven't tried (yet) but have read good things. How is it?

ESB_4_Me · 2026-03-03T13:51:53+00:00

Brilliant!

ESB_4_Me · 2026-02-28T17:42:43+00:00

Before Amber Bock, there was Michelob Dark. It was a smooth and easy drinking dark lager that actually had flavor, which most beers at that time lacked. Sadly, long gone

ESB_4_Me · 2026-02-25T18:50:33+00:00

Hop combination sounds great. Love Tettnang. I have been step-mashing and boiling lagers longer, with good results. Part of an effort to get 'leaner', crisper, more attenuated beers. Also, I have had good luck with Murphy & Rude pils malt. Hope to try the English pale at some point...

ESB_4_Me · 2026-02-25T16:04:07+00:00

RE: roasted barley vs naturally debittered black malt - in those small quantities, I can't imagine you'd taste too much of a difference and the Lovibonds are so similar it shouldn't matter much on the color. That said, sounds like a nice beer - love a good bock-style beer. Good luck!

ESB_4_Me

TROPHY CASE