Dempa – you’d have loved it! It really was fresh and ‘real’ and wrapped up in some lovely subtle flower petal aromas. If I could buy this somewhere I wouldn’t hesitate.
If my name was Robert (well, it is actually) and I would have brewed an APA called High Violet I reckon I would’ve based it on pilsner malt extract and then steeped a good amount of pale caramel malt, to get the full body. The yeast is some traditional American yeast with medium-low flocculation, to get that cloudy look.
For bittering hops maybe some Fuggles along with Cascade. The rest of the hops is probably a hefty amount of late addition Citra and more Cascade. Finish that off with a couple of days of dry hopping some Cascade (more Citra would be overpowering) in secondary fermentation at swedish-garage temperatures.
Finally, Närsta sounds like a really small, out in the country sort of place, that probably has its own well with its own totally unique water.
Well hello mysterious Robert (if indeed that is your real name).
If I was a beer taster – and I’m saying just if – then I would probably say your beer was excellent.
I’d also say, with some degree of certainty, that if you were to create any more homebrew beers in the future then do send them to BeerSweden HQ where I would probably taste them.
That’s a promise!
Probably.
Great episode! I was thinking of mailing you a couple of homebrews as well, if you would like that? Would be nice to get a review.
Lucas – You send ‘em, I’ll taste ‘em!
that violet apa sounds really fantastic!
the beer with the most incredibly and real aroma from fresh grapefruit that i’ve had was a fresh Hop-15 from Port Brewing. that one was awesome!
Dempa – you’d have loved it! It really was fresh and ‘real’ and wrapped up in some lovely subtle flower petal aromas. If I could buy this somewhere I wouldn’t hesitate.
Hmmm… I got a few home-brews at home that really should be reviewed in near time.
Do it Magnus – I’d forgotten just how good HB beers could be!
If my name was Robert (well, it is actually) and I would have brewed an APA called High Violet I reckon I would’ve based it on pilsner malt extract and then steeped a good amount of pale caramel malt, to get the full body. The yeast is some traditional American yeast with medium-low flocculation, to get that cloudy look.
For bittering hops maybe some Fuggles along with Cascade. The rest of the hops is probably a hefty amount of late addition Citra and more Cascade. Finish that off with a couple of days of dry hopping some Cascade (more Citra would be overpowering) in secondary fermentation at swedish-garage temperatures.
Finally, Närsta sounds like a really small, out in the country sort of place, that probably has its own well with its own totally unique water.
But then again, Im just guessing.
Well hello mysterious Robert (if indeed that is your real name).
If I was a beer taster – and I’m saying just if – then I would probably say your beer was excellent.
I’d also say, with some degree of certainty, that if you were to create any more homebrew beers in the future then do send them to BeerSweden HQ where I would probably taste them.
That’s a promise!
Probably.
I’m going to start right away with some Beer Sweeden special brews. Look in you mailbox after the summer…