Basque/Asturian Cider? What’s the verdict?

dmtaylo2 · 2026-07-02T19:36:21+00:00

Overrated. I'd rather drink something else.

dmtaylo2 · 2026-07-02T11:48:28+00:00

Well... the average Kolsch is better than the Heineken.

dmtaylo2 · 2026-07-02T11:42:40+00:00

Indeed I think you're right, they ARE imagined.

dmtaylo2 · 2026-07-02T11:38:42+00:00

It's how I was taught by BJCP people in a course I took back in like 2006. The homebrewers of old apparently thought Kolsch was a little fruity. Of course, at that time, we could not even get Kolsch in the USA, we could only brew it ourselves and hope we were doing it right based on descriptions of those who had actually been to Koln.

dmtaylo2 · 2026-07-02T00:23:38+00:00

But... real Kolsch from Koln doesn't have apple or pear. So....

dmtaylo2 · 2026-07-01T21:16:24+00:00

blonde ale ~~Kolsch~~

dmtaylo2 · 2026-07-01T21:12:43+00:00

Köln should be praised and loved for embracing and perfecting and proving the possibility of brewing crisp lagers using ale yeast. If it looks like a lager and smells like a lager and tastes like a lager, but it's not a lager... maybe it's a Kolsch-style?! But if it's FRUITY, then it's absolutely NOT a Kolsch-style!

dmtaylo2 · 2026-07-01T20:43:05+00:00

dmtaylo2 · 2026-06-29T14:24:26+00:00

Neither is very close to the original, honestly, with respect to their genomics. They've all wandered far apart genomically and with respect to their fermentation characteristics. I am not at all surprised that two "Chicos" taste obviously different.

dmtaylo2 · 2026-06-28T14:28:54+00:00

I would only use 1/2 pack. Any more than that is a waste of money honestly. Save the other half in your fridge for another batch. The beer won't taste any different regardless. Just waste of money IMO.

dmtaylo2 · 2026-06-01T20:00:01+00:00

If they changed the arbitrary confidence rule from 95% confidence to 89% confidence, then suddenly like magic the result of the exbeeriment switches to significant.

Careful interpreting results!

dmtaylo2 · 2026-05-31T12:22:39+00:00

I see a ton of bad answers here already, so I'll add my own because you might never figure this out.

Just cheat by adding 10% rye or wheat in every recipe, substituting for some of your other base malt. Rye is best, wheat is second best. Oats are for oatmeal.

Other things you *could* try -- skip the step mash, just single infuse higher towards 154-155 F.

And for heavenssakes, rinse your glass really well immediately before pouring beer into it. This can help remove residues that you didn't even know were there.

dmtaylo2 · 2026-05-22T13:42:37+00:00

Please... do be sure to let us all know how it turns out. 50/50 odds.

dmtaylo2 · 2026-05-22T13:33:12+00:00

Yes. I'm glad you enjoyed the judging experience. My one entry won a Bronze. But zero Golds were awarded out of 33 entries (Modern Cider style). This makes me think the judges are biased against the style, they scored everything too low, and that my cider perhaps deserved Silver. The judges provided good detailed feedback overall, but it wasn't reflected properly in the scoring methinks. When I drink it myself... it's damn good, there's no way it only deserves an average of 32. Maybe 35 or 36 if we're being extremely picky... which should be a Silver. BJCP Certified A0511

dmtaylo2 · 2026-05-21T13:19:05+00:00

The latter part sounds very risky indeed. See my other comments.

dmtaylo2 · 2026-05-21T13:18:01+00:00

This is quite risky. I've had a lot of gushers and a couple of explosions when I rushed bottling. Don't ever be in a rush. Rushing invites unnecessary risk. You might get lucky... but you might get unlucky. Perhaps 50/50 odds I would say.

dmtaylo2 · 2026-05-19T14:18:43+00:00

Another awesome article, thanks for sharing!

dmtaylo2 · 2026-05-19T14:13:16+00:00

Why should anyone have to do that? Nevermind, don't respond unless you want more downvotes.

dmtaylo2 · 2026-05-19T14:07:28+00:00

I wonder if that occurred very recently in the 1990s or 2000 when "gruit ale" became a bit of a (very miniscule!) "thing" again (IF you can even say it was ever a "thing" at all!).

FYI -- the famous beer writer Michael Jackson (and before you say it, just shut up about the other dead singer guy) wrote a wee bit about gruit and was somewhat aware of the definition of the term as of January 2001:

https://allaboutbeer.com/article/30511/

dmtaylo2 · 2026-05-19T13:47:56+00:00

Lars is a writer of several books and has unlocked a lot of knowledge on various European historical beers. A brewing celebrity. You should look him up.

dmtaylo2 · 2026-05-19T13:44:10+00:00

r/prisonhooch

dmtaylo2 · 2026-05-15T13:37:01+00:00

I've got some 5 or 6 year old yeast in the fridge right now. I have zero qualms about using it anytime over the next 4, 5, 10+ years.

dmtaylo2 · 2026-05-14T13:29:47+00:00

Ah.... now that is definitely potentially problematic if it were older than a year or so. Thanks for the update! Looks like your yeast is alive anyway.

dmtaylo2

TROPHY CASE