The Maple Sap batch of beer

Beer brewing, wine aging, whiskey fermenting, soda pop carbonating.  Talk about it here.
GORDON
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Post by GORDON »

That sounds like something I would like. I will look into it for my next batch in a month or two. Currently have 2 entire batches almost done.
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TheCatt
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Post by TheCatt »

I'm a fan. I don't like bitter. It's like a lager with more taste.
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GORDON
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Post by GORDON »

Me too. You are I are malt-heads. Peeps who like bitter are hop-heads. Interestingly, overhopped beer deadens your taste buds for hoppiness, so the more you drink the more hops you need to get the same taste. Like crack, I guess. Peeps figure this explains the American trend to make bigger and bigger hop bombs all the time, it is sort of an American thing.
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Malcolm
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Post by Malcolm »

The hoppiness in beer is a trend I'm not overly fond of because overhopping is used to cover up your mistakes. That being said, certain IPAs are fucking awesome. Bell's Two-Hearted, for example.
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GORDON
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Post by GORDON »

Cracked a beer, and it is pretty interesting. More hoppiness than I expected... I wonder if the sap somehow allowed the hops to express themselves better.

For those who don't know, hoppiness is often expressed by the volume of water you use during the boil. If you throw an ounce of hops into 4 gallons of water it will express more than an ounce of hops in 2.5 gallons of water.

But it's good. I wish I had a better beer vocabulary with which to explain it.
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Trooper
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Post by Trooper »

Your maple syrup beer sounds great, I'd like to get my hands on some if you ever have any excess bottles lying around =D
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Post by GORDON »

Planning on 2 batches this winter... about 9 gallons.
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Trooper
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Post by Trooper »

I'm game for a gallon or two ;D
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