Here's what I know

[FedoraDave]

I haven't decided what my next recipe is going to be. But I do know this: it's going to be a hoppy beer. I've got enough malty beers, thanks. I need something with a little bite to it.

[Beer-lord]

Dave, beware. My taste buds are shattered and what was hoppy just last year, just isn't enough for me now. I really wonder if I can get my normal taste buds back but unless there's a hop shortage (in my freezer) I'm good.
If you brew something you don't like, I'll come by and pick them up from you.

[FedoraDave]

Yeah, hops has a way of acclimatizing itself. Just a couple of years ago, I couldn't take some beers that were highly hopped. Even though I recognized them as well-made beers, I just didn't like them. Now, I can enjoy them, especially if I'm in the mood for a hop-forward beer, or have the right food to pair with it.

Right now, I just need something to counteract all the malty beers I've been drinking lately.

[Gymrat]

I wonder how a hoppy beer is in a batch of chilli

[jpsherman]

I wonder how a hoppy beer is in a batch of chilli

That reminds of the time my brother and his wife brought beer bread over for thanksgiving and my mom asked what kind of beer they use.

My brother, who enjoys beer yet seldom has more than one, says "I just use whatever old beer that went stale at the back of the fridge."

My dad and I gave him incredulous looks and my dad exclaimed, "How does beer go stale?! Drink it!"

It was funnier if you were there I guess.

[bucknut]

Dave, have you brewed the Pliny clone yet? Maybe it's time

[pghFred]

I wonder how a hoppy beer is in a batch of chilli

A: Not too good. I posted this on the old board last December.

"I made a pot of Chili (bout 1.5 gal) yesterday from ground venison my neighbor gave me. Instead of adding water, I added about 3 bottles of beer. Pretty normal stuff.

So it's cooking away as I add additional spices (chili powder, cumin, onion powder, etc) to get the taste just right. Anyway, I let it simmer for close to 2 hours on the stovetop to cook down a little. As I was taking my last taste-tests, I noticed an aftertaste that it didn't have earlier. I took another taste and thought 'what is this? I know I've tasted it before….'. Did I add too much cumin? Too much chili powder?

After about 10 minutes and a couple more tastes, it came to me. IT'S BITTER. It seems there was a hop bitterness at the finish of the taste.


My question is - Did the bitterness increase with the 2 hour boil as it does when making beer? Now I didn't put an oz of cascade in a hop sack and toss it in my red, but are there enough hop residuals left in the beer to actually increase bitterness after a long boil? The beer added was an IPA.


**After I discovered the problem, I added about a tablespoon of sugar which helped with the bitterness and made the Chili a LOT more palatable"


Most replies were 'yep', shouldn't have added the IPA. A couple folks posted Stouts as the go-to for a chili.

[FedoraDave]

Dave, have you brewed the Pliny clone yet? Maybe it's time

Nope. But I have to look at my brewing rotation, and I see that the next batch is going to be an LBK batch, and I've done AGs and BIAB lately, I want a quick brewday. So I'm going to get some DME, see what hops I've already got in the freezer, and whip up a quick Pale Ale-type thing. Just a generic one, quick and nasty.

The week after, I'll be doing a fiver, which I always do AG original recipes. Probably do a batch of FedoraDave's American Ale. By then, the pipeline should be flowing, and I'll have a little more variety with what I drink.