Julian Silva: What makes some IPAs really bitter and others sweet and delicious?
Well Julian, there are a bunch of variables that factor into the virtuosity of an IPA.
Generally speaking, traditional examples, such as our East India Pale Ale are meant to be a bit sweeter and we accentuate the malt character by using a higher temperature rest period to stack the odds in favor of slightly more residual body after fermentation. With BLAST!, we mash at a slightly lower temperature, the idea being that all that delicious Maris Otter malt would make the beer syrupy and overbearing if we treated it like EIPA. Malt selection will also affect the finished product and I could go on for pages just talking about the nuances of malt and how to treat the malt to get a particular effect in the finished beer.
The hops are really what make an IPA an IPA. More often than not, the more bitter the beer, the more hops have gone into the brew. There are different ways to add them that affect bitterness differently, but essentially, those really bitter beers and the folks that brew them like to skew the flavors towards the bitter end.
It’s really all about balancing the malt character and hops character, and as long as you stick to our beers, you should find them subtly sweet, yet intriguingly bitter. The perfect combination to bring you back for another pint, am I right?
Emmett Hughes: Can I get your chocolate beer in PA?
Well, Emmett, you can’t get our chocolate beer anywhere, since we’ve never made one with real chocolate. You can however purchase Black Chocolate Stout (we only call it that because it has such an intense dark chocolate character, yet there is no actual chocolate in the beer) at better beer stores near you.
Brent Lengel: If you had your druthers, and price/ logistics were not part of the equation, what kind of beer would you create?
Simple answer to a simple question, I’d create the best beer. The best beer ever.
Josh LaBarge: Any possibility marys maple porter will be continued??
Short answer: No
Long Answer: One can hope, but there are distinct hurdles to overcome such as sourcing the maple syrup ( we don’t want to deprive the pancake eaters of what they desire most…) and keeping up with the demand for our other products like Blast! or Sorachi Ace and the like. Technically speaking, the Brewmaster’s Reserves are a one-time deal.
Amy Lamonica: What’s the best yeast to help dry out the finish on a homebrewed Tripel? I typically use Wyeast Belgian Ardennes yeast for my tripels. I have top notch flavor profile but need to get a bit drier of a finish to make it primo!
That is a damn fine yeast if I do say so Amy, but I’ve had the same problem using it in homebrewed beers. We’ve found that champagne yeast (I use Lallemand EC-1118) will dry out your beer in the bottle without much negative impact on the flavor profile. Hope this helps, let us know how it turns out!
Portersteken: A Swedish brewery (Ängö) recently made en experiment where they brewed a version of their pils with extremely soft water, 20 times cleaner than distilled water. Is that something for Brooklyn to try?
We do like to experiment and push the limits of beer with projects like The Concoction and Manhattan Project where we mimicked two great cocktails (the Penicillin and the classic Manhattan, respectively). Doing a super clean pilsner isn’t exactly our cup of progressive tea, as it were, but we are producing a hoppy pale lager for our newest Brewmaster’s Reserve. Keep an eye out!
Mike Conner How do people in Europe respond to Brooklyn beer? Is there a following?
Well, there is a following. Not to toot our own horn, but Europe loves us. And we love Europe (The Final Countdown!!!) We’ve been sending beer to the UK, Sweden, Denmark and lots of other countries for a long time now, and they keep asking for more.
Steven J Magner: When can I enjoy my favorite beer in Los Angeles? My dad stocks his fridge every time I come to visit the east coast, which leaves me fiending on the left coast.
Well, currently we don’t have plans to distribute that far west. We are, however, available in Texas and Minnesota, if you’re up for a little drive.
Timothy Aivazian: Can I have your job?
Sure, but only if I can keep the paycheck.
Pauly Walnuts: What’s the secret ingredient you put in Brooklyn Beer that makes every brew taste like MORE?
Well, Pauly, we don’t generally let this little secret out, but since you’re obviously infatuated with us (me, really), I’ll spill it…
We put a whole lotta love into every single batch…
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