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Bonsai & Brew

The Great Mexican-Belgian Beer War of 2017

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2 hours ago, Bonsai & Brew said:

 

If you don't brew it, who will?  Well done! ?

 

I am right now having buyers remorse about the cinnamon stick.....maybe I should have dry dropped it.......I guess in a year I'll know if I need to rename this El Cinnamonstruo.

 

Just checked on it.  WE'VE GOT KRAUSEN!

 

So far it hasn't overflowed. I'm getting a little better at this whole brewing thing.

 

This one I pitched it at 80. Put it into the fridge set at 63, with a water bottle already in at 80 degrees. (I insert the temp probe into a small bottle of water. That is how I monitor/control for temp.) This meant the fridge was on bringing the temp down already.

 

Just raised it a degree to 64. Will leave it there for the rest of fermentation.

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On 5/6/2017 at 5:54 AM, Bonsai & Brew said:

Bottled Tipo de Belga Dobles this morning @ FG 1.015.  The waiting continues...

 

You had a sample of course. Don't lie! We know you had a sample.....

 

How was it????

 

Sacred brewing pact - let's each save a bottle for next Cinco de Mayo. We will coordinate times and open our bottles and drink them at the same time. We will "live" chat our drinking session.  It might be the biggest event the forum has seen in years. I don't know if the Mr. B servers can handle it.....but they have a year to prep so it should be okay.

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On May 7, 2017 at 10:16 AM, MrWhy said:

 

You had a sample of course. Don't lie! We know you had a sample.....

 

How was it????

 

Sacred brewing pact - let's each save a bottle for next Cinco de Mayo. We will coordinate times and open our bottles and drink them at the same time. We will "live" chat our drinking session.  It might be the biggest event the forum has seen in years. I don't know if the Mr. B servers can handle it.....but they have a year to prep so it should be okay.

"El Tipo" should be ready to drink about then.  I'm in!

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4 hours ago, MrWhy said:

@Bonsai & Brew -

 

I am awaiting a detailed write up on El Tipo!!!!!

 

All things in good time Why.;)  I will say that Tipo has some characterful, almost peppery yeast-derived esters and a smattering of phenolics that are going to be hard to describe.  I'd like to condition it for at least another month and try again!

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The good news about my being too busy to get to this project yet is that I'm considering switching from a wit to a saison. The possibilities seem more....interesting, and I was thinking about splitting 2 batches worth of GigaYeast Saison #2 Belgian yeast between 2 LBKs soon anyway. If I go this way, I'll post the recipe later this week.

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Okay, having had a bit of time finally to give this the thought it deserves, I've narrowed it down to two possibilities.

 

Sonora Saison

1X Aztec Mexican Cerveza HME

1X Golden LME

4 oz Special Roast

4 oz Pilsen

1/2 oz Motueka hops at flameout

1/2 oz Motueka hops dry hop 1 week before bottling

1X Jalepeno pepper, seeded and pureed, at flameout

2X Habenero pepper, seeded and pureed, at flameout

Zest of 1 lime, soaked in grain alcohol overnight, a week before bottling

Gigayeast Saison #2 Belgian Saison Yeast

 

Cerveza Para Guardar (Bier de Garde)

1X Canadian Blonde HME

1X Pale LME

(Note: The style is supposed to be 6%-8%, and I'm not sure the adjuncts will be enough to push me over. It's supposed to be a strong beer that needs cellaring. 2 HMEs? 2 LMEs? I dunno yet)

4 oz Pilsen

2 oz Biscuit

2 oz Caramunich

1/2 oz Saaz at flameout (If I up the malt, I'll have to up this)

1 oz mesquite flour

1 cup agave nectar

GigaYeast Golden Pear Belgian Yeast

1/2 tsp Irish Moss x 10 min boil, since that yeast is a low flocculator

 

@Bonsai & Brew, @MrWhy, what say you?

 

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11 hours ago, MRB Tim said:

Okay, having had a bit of time finally to give this the thought it deserves, I've narrowed it down to two possibilities.

 

Sonora Saison

1X Aztec Mexican Cerveza HME

1X Golden LME

4 oz Special Roast

4 oz Pilsen

1/2 oz Motueka hops at flameout

1/2 oz Motueka hops dry hop 1 week before bottling

1X Jalepeno pepper, seeded and pureed, at flameout

2X Habenero pepper, seeded and pureed, at flameout

Zest of 1 lime, soaked in grain alcohol overnight, a week before bottling

Gigayeast Saison #2 Belgian Saison Yeast

 

Cerveza Para Guardar (Bier de Garde)

1X Canadian Blonde HME

1X Pale LME

(Note: The style is supposed to be 6%-8%, and I'm not sure the adjuncts will be enough to push me over. It's supposed to be a strong beer that needs cellaring. 2 HMEs? 2 LMEs? I dunno yet)

4 oz Pilsen

2 oz Biscuit

2 oz Caramunich

1/2 oz Saaz at flameout (If I up the malt, I'll have to up this)

1 oz mesquite flour

1 cup agave nectar

GigaYeast Golden Pear Belgian Yeast

1/2 tsp Irish Moss x 10 min boil, since that yeast is a low flocculator

 

@Bonsai & Brew, @MrWhy, what say you?

 

 

I like the cut of your jib young man. I didn't want to say it before, but @Bonsai & Brew and @MrWhy (me) were bringing forks and knives to the table and you've been showing up with spoons. Which is fine except we're not serving soup. But now my good man you are sitting down with some real deal silverware and are screaming "bring me the steak!"

 

For beer uno, I am a bit worried about the amount of pepper. But as the title says, this is war and really if someone isn't worried then it isn't really fighting is it?

 

Beer dos, I am a bit concerned that you are letting style dictate choice. Honestly fine fellow, are we not inventing our own style? As I said, beer one I am worried about the pepper which means it is a contender in my book. Cervesa dos I am worried about you failing to have ganas bastante.....seriously...tiene ganar o no????? Take that beer and push it to 9%. 

 

ESTO ES LA GUERRA!!!!

 

@MiniYoda - please feel free to check and correct all Espanol in this  post.

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7 hours ago, MrWhy said:

 

I like the cut of your jib young man. I didn't want to say it before, but @Bonsai & Brew and @MrWhy (me) were bringing forks and knives to the table and you've been showing up with spoons. Which is fine except we're not serving soup. But now my good man you are sitting down with some real deal silverware and are screaming "bring me the steak!"

 

For beer uno, I am a bit worried about the amount of pepper. But as the title says, this is war and really if someone isn't worried then it isn't really fighting is it?

 

Beer dos, I am a bit concerned that you are letting style dictate choice. Honestly fine fellow, are we not inventing our own style? As I said, beer one I am worried about the pepper which means it is a contender in my book. Cervesa dos I am worried about you failing to have ganas bastante.....seriously...tiene ganar o no????? Take that beer and push it to 9%. 

 

ESTO ES LA GUERRA!!!!

 

@MiniYoda - please feel free to check and correct all Espanol in this  post.

 

And I was gonna post some droll comment about adding flaked maize to No. 1...?

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12 hours ago, MrWhy said:

I didn't want to say it before, but @Bonsai & Brew and @MrWhy (me) were bringing forks and knives to the table and you've been showing up with spoons

 

Sorry about that! It's been pretty busy around here, and this is the first opportunity I've had to give it some proper thought.

 

12 hours ago, MrWhy said:

For beer uno, I am a bit worried about the amount of pepper.

 

Weeeelllll, I just did a Mango Habenero IPA, using 2 peppers, and it barely came through at all. Granted, the mango and Citra are strong flavors, but so is Saison yeast (at least sometimes).

 

4 hours ago, Bonsai & Brew said:

I am a bit concerned that you are letting style dictate choice

 

Nature of the contest, man. Where's the challenge if I'm just throwing together whatever I want? I think they both sound good, even within style constraints. It's not like either style has super restrictive guidelines, anyway

 

4 hours ago, Bonsai & Brew said:

And I was gonna post some droll comment about adding flaked maize to No. 1...?

 

Nah, if I add an adjunct to that, it'll probably be dextrose to bring out the hops a bit.

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6 hours ago, MRB Tim said:

 

Sorry about that! It's been pretty busy around here, and this is the first opportunity I've had to give it some proper thought.

 

 

Weeeelllll, I just did a Mango Habenero IPA, using 2 peppers, and it barely came through at all. Granted, the mango and Citra are strong flavors, but so is Saison yeast (at least sometimes).

 

 

Nature of the contest, man. Where's the challenge if I'm just throwing together whatever I want? I think they both sound good, even within style constraints. It's not like either style has super restrictive guidelines, anyway

 

 

Nah, if I add an adjunct to that, it'll probably be dextrose to bring out the hops a bit.

 

And the war rages on!  Your Saison could definitely be in the running for 2nd Place.;)  I am thinking of doing some comparison taste-testing this weekend with El Tipo and my go-to standard, New Belgium Abbey Dubbel.  I know I told @MrWhy that I was going to wait a month before sampling again, but I am weak.

 

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3 hours ago, Bonsai & Brew said:

 

And the war rages on!  Your Saison could definitely be in the running for 2nd Place.;)  I am thinking of doing some comparison taste-testing this weekend with El Tipo and my go-to standard, New Belgium Abbey Dubbel.  I know I told @MrWhy that I was going to wait a month before sampling again, but I am weak.

 

 

Just don't forget - @Bonsai & Brew and @MRB Tim - that we are all saving at least on bottle of each mexibelgian (belmex?) for a cinco de mayo fest!

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I am going to start working on my next belmexigian brew. I can't let @MRB Tim just run away with second place.....

 

Ideas:

* Belgian/Mexican IPA......not sure where I would go with this but I like the idea.....

* A belgian quad with anejo soaked oak chips...(this is my favorite idea)

* A belgian horchata milk stout.......

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19 hours ago, MrWhy said:

I am going to start working on my next belmexigian brew. I can't let @MRB Tim just run away with second place.....

 

Ideas:

* Belgian/Mexican IPA......not sure where I would go with this but I like the idea.....

* A belgian quad with anejo soaked oak chips...(this is my favorite idea)

* A belgian horchata milk stout.......

 

Cerveza de Hermano, a Mexican variation of a Trappist Single?  I'm on it!

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11 hours ago, MrWhy said:

second place.....

 

That's a funny way to spell first

 

2 hours ago, Bonsai & Brew said:

A belgian horchata milk stout.......

 

I would drink that.

 

If I was a better brewer, I would do  a prickly pear lambic, but I am not even close to experienced enough to do that right yet.

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I had 2 ideas today, that'll give me a bit more authenticity in my submissions. For the Sonora Saison, instead of soaking the lime zest in everclear, I'll do it in Bacanora, a mescal that's only produced in Sonora. For the Cerveza de Guardar, I'm going to lager it for 3 months, and room-temp condition it for 3 months, to mimic the Winter-Spring conditioning cycle of the original farmhouse ales. Top that!

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58 minutes ago, MRB Tim said:

I had 2 ideas today, that'll give me a bit more authenticity in my submissions. For the Sonora Saison, instead of soaking the lime zest in everclear, I'll do it in Bacanora, a mescal that's only produced in Sonora. For the Cerveza de Guardar, I'm going to lager it for 3 months, and room-temp condition it for 3 months, to mimic the Winter-Spring conditioning cycle of the original farmhouse ales. Top that!

 

Looks like I better check my inventory to see if I have any Cervezas left!  Nice modifications though -- I'm pretty sure that you just took out my Cerveza de Hermano.;)

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2 minutes ago, Bonsai & Brew said:

I'm pretty sure that you just took out my Cerveza de Hermano.;)

 

Don't count yourself out yet, I've never tried either of these yet. They look good on paper, but sometimes those beers end up tasting foul. So, I could be committing 6 months of my life to garbage beer for all we know ;)

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2 hours ago, MRB Tim said:

 

Don't count yourself out yet, I've never tried either of these yet. They look good on paper, but sometimes those beers end up tasting foul. So, I could be committing 6 months of my life to garbage beer for all we know ;)

 

These beers are going to be great and will probably create enough buzz in the craft beer world to justify a new BJCP Substyle 34D.  Experimental International Mixed-Style Hybrid Ale!

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