My new (well, new to me, at least) favorite beer is Rogue Brutal Bitter ($13.99/six). When I go to their website they list stuff I get like different strains of hops and malt, but they also list things I don’t really understand like
Before I found Brutal Bitter my favorite beer was Fullers ESB ($13.99/six), but I kicked it to the curb because it’s significantly sweeter than the Brutal. I mean, it’s not bad, but there’s a reason the Brutal is my new favorite beer. Unfortunately, the only info I could find about the Fullers is the alcohol content.
The other day at the only liquor store in town that has an actual beer selection that extends beyond Guinness, Bass, and Dos Equis, the beer guy suggested that if I like Brutal I should try some crap called Bitch Creek ESB Ale ($8.99/six) by the Grand Teton Brewing Co. which has the following specs:
and the stuff tastes burnt. And sweet. And icky.
Not the first time this has happened, either - every time I see something with bitter on the label I’ll give it a shot, and other than Fullers and Rogue I’m always disappointed.
So. Before I blow another $10-15 on another crappy six pack of a wannabe bitter, is there something I should be looking for in those numbers or in the strains of malt/hops in order to avoid the sweet, burnt, or way too dry up front (I’m looking at you, Summit Brewing Company ($9.99/six); I don’t want to drink sawdust) flavors that seem to be the norm?
Recommendations welcome, if only so I can harrangue the beer guy about getting some good ones in stock.
15º PLATO - a measure of the initial gravity (the stuff that is pulled from the grains prior to fermentation) In general, the higher this is, the more alcohol will be in the final brew
59 IBU - a measure of bittering, this comes from the hops. A high number doesn’t always mean a bitter brew, it works in ratio with the amount of alcohol in the brew, and the remaining “unfermentable” products put into the brew during the original mashing of the grain (steeping in hot water to change starches to sugar, and then pull them out into the wort [prefermented beer]. Some of the things pulled out are unfermentable)
76.1 AA - another measure of bittering
14.2º Lovibond - a measure of color. Grains roasted more during malting give darker color. The sugars used also contribute to color (honey gives more color than corn sugar. Belgian candy sugar gives more than honey (sometimes).
Beer is a balance of sweet/bitter & hop flavor/aroma. Hops added early in the boiling add bitterness, hops added later add flavor and/or aroma, depending on when they are added. There are lots of varieties of hops which have different characteristics. Some are good for bittering (early additions), some are better for flavor or aroma when added at the end. Northern Brewer Home Brew Supplies talks about the flavors/aromas/usages of different hop varieties.
http://www.howtobrew.com is a good primer on the beer making process from a homebrew perspective. Worth reading, even if you never want to brew yourself. It describes much of what you are asking.
Hmmm…if I’m reading this right it seems that the manner/order of the brewing itself has as much or more to do with the flavor than the ingredients or the funny numbers?
Depends. When the hops are added will affect whether they make the beer simply bitter (though this will be reflected in how high the “IBU” or “AA” number is) or instead add flavors or aroma.
What you’re calling “sweet” is often referred to as “malty” in brewing lingo. The Bitch Creek page refers to a “big malt sweetness,” so that makes sense.
The “burnt” character is probably the grains added and how dark they’re roasted. I might also guess you mean the hop bitterness but that’s closer to an astringent character, like a very tannic (“dry”) red wine, or like black tea.
Well, according to Rogue’s website, that bitter you like uses Maris Otter, Cara Vienne, Cara Wheat and Crystal malt, none of which will give a burnt taste. But then again, neither do any of the malts listed on the Bitch Creek mash bill. Centennial vs Crystal hops is kind of a wash. I’m guessing you were picking up hop bitterness instead of roasted malts.
