tag:blogger.com,1999:blog-21271644.post5372892087186013839..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: Style, Method, or Tradition?Jeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-21271644.post-4352133606096407732012-06-24T11:22:51.634-07:002012-06-24T11:22:51.634-07:00Stan, how else would traditions evolve? (They all...Stan, how else would traditions evolve? (They all have.)<br /><br />Jon, this is the really sticky part. If a brewery wants to give its customers the flavors of a style--gratzer, say--and they don't happen to operate a mid-20th century Polish brewery, what is their alternative? <br /><br />There's no good answer to how we arbitrate these issues. As late as the 70s Rodenbach used a Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-37256352960893139052012-06-22T23:23:31.537-07:002012-06-22T23:23:31.537-07:00This is an interesting thought. It does bring us ...This is an interesting thought. It does bring us back to authenticity as well. How true to process are we when we try to emulate a "traditional" style?Anonymoushttps://www.blogger.com/profile/13096021087395266714noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-38131465730347015232012-06-22T12:38:45.291-07:002012-06-22T12:38:45.291-07:00But what if one of the originating brewers of a &q...But what if one of the originating brewers of a "style" chooses to make process/ingredient changes? For instance, using hop extracts for bittering, increasing fermentation temperatures/shortening lager times, fermenting in CCTs vs. horizontal tanks, using lactic acid? (And you can't taste the difference.)Stan Hieronymushttp://www.appellationbeer.com/blognoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-55495960348936257182012-06-22T01:27:19.610-07:002012-06-22T01:27:19.610-07:00The long comment we were planning to post is turni...The long comment we were planning to post is turning into a blog post, I think.<br /><br />Short version: if it has the same colour, the same level of acid, the same bitterness as a Berliner Weisse, however it's made, isn't it a Berliner Weisse? Our gut instinct is, perhaps not, and that what's missing are the tiny, barely perceptible, almost-not-there flavour contributions from the Baileyhttp://boakandbailey.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-44992004435294714232012-06-21T12:36:51.691-07:002012-06-21T12:36:51.691-07:00I would agree this is the most sensible thing writ...I would agree this is the most sensible thing written about beer styles that I have read to date. Can't wait to here more tonight at Portland U-Brew's Brewer Collective meeting.@LongHouseBrewsnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-39632839121022155692012-06-21T11:42:08.205-07:002012-06-21T11:42:08.205-07:00This is perhaps the most sensible thing about styl...This is perhaps the most sensible thing about styles I've read in a long while.PivnĂ Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.com