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Before about 1400, beer was made without hops. I'm wondering if any of you have ever tried making a pure malt brew?
But a beer completely without bittering would be slightly alcoholic oatmeal.
That would seem to be a reasonable assumption, but I'm wondering if anyone has actually tried it? From the comments, it seems that every form of beer has something in it to bitter it. Nobody seems to actually know what it would taste like without it.
Definitely. barleywine is similar to an imperial or double ipa in the hop department.Barley wine is that hopped much? Maybe alcohol content of this brew does the preserving opinions?
Yea that's for sure the biggie what gives mr cider its longevity it's not hopped but it doesn't come into its own until a few months in the bottle? It keeps really well away from oxygen or then you end up with apple cider vinegar for ya chips.Before hopped beer cider was a more popular drink. That may say something.
I always wondered if they did that with beer also. Add sugar that is to keep some carbonation in itYea that's for sure the biggie what gives mr cider its longevity it's not hopped but it doesn't come into its own until a few months in the bottle? It keeps really well away from oxygen or then you end up with apple cider vinegar for ya chips.
I read a book about English cider. As the barrel was drunk and oxygen mixed into the cider it'd get more astringent so the bar man would does her with sugar to sweeten it only thing was this would re ferment the end cider was pretty strong and the bar man would dish this out to the trouble makers to snow em under and send em home.