I will be curious to see if more people have made this or are interested. It's not one that is super common but it is a nice drinking beer. Cheers man.
Thanks for great video / review, Don. Never heard of this style before, sounds like something to make ahead of frosty winter, not only to refresh yourself in hot weather :) gotta try...
Hehe, in the matter of fact , re-watching you guys tasting this stuff made me go ahead and buy/order some ingredients. Gonna try and brew this some time in upcoming weeks. Just need to wait for de-husked dark grains to arrive and we have problems getting this stuff where I’m from. A bit late for holiday season, but if this comes out good, will have something nice to enjoy over long Feb eves Thumbs up, Don!
I made a Tropical Stout last year after watching Kris England's presentation at the National Homebrew Conference. I think the dark sugar adds interesting flavors. This is a fine reminder that I should make one again.
I'm sure you're right that it could add another flavor note. If I ever make this again maybe I'll seek out a more authentic Africa/Jamaican sugar to use. Cheers.
@@donosborn looks like the recipe I did was pretty similar, except I didn't have chocolate malt and used 26oz of sugar instead of 16, but I also used less base malt. My sugar was "Dulce de Panela", an unrefined cane sugar, which I think is a Columbian thing, but I got at an Asian market at Dale & University. It definitely left some brown sugar flavors in the finished beer. Seems like a good time to make this again to have on hand for summer.
Oh shit, you're right. I googled that because I was thinking maybe it was Ernest and Julio Gallo or something, but Orson Welles came up for Paul Masson wine. Nice Blues Brothers reference too.
Cheers DonO, I'm going to have to have a crack at one of these , I haven't used Turbinado yet but its on my 'to use' list and this seems like a good opportunity to do so, and maybe I'll go with a Lager strain in mine.
Yeah that would be a great thing to try, even more authentic than this version. Look up that article I reference and you can get all the background info.
@@bobfells Thanks folks. It is fun to have such a good group of people around. I'm sure there are fun groups of brewers all over the damn place. We are some of the few who are obsessive enough to want to make videos about it! Ha.
Your intro sounds like The Strokes and White Stripes got together for a jam sesh in your basement while sampling home brews. I much dig it. Cheers, keep phising.
@@donosborn Idk, maybe I got that sound from the thin distortion and relatable lyrics, little bit of cowbell helps.. much like first 30 seconds of a garage jam band eating sushi and enjoying trees helps my perspective. Cheers, DonO!
@@donosborn Keep in mind that I've only been brewing about a year. Just started brewing 5 gallon batches (and still getting my system figured out) after a dozen or so 1 gallon batches. The Pale Ale with Cane syrup was 5 gallon batch #4 and had OG of 1.072, will check FG when bottled this weekend. 5 gallon batch #3 was the same recipe without the Cane syrup, OG was 1.062 and FG 1.017 and will start tasting it Friday. So a SWAG is around 10 gravity points in this particular case. I appreciate you and your friends sharing of knowledge.
I'm going to make a Belgian IPA with 1.070 of OG with 100% Vienna Malt and 70 IBU with late hopping of Engima hop. I wanted a good drinkability. What dry yeast and fermentation time and temperature do you suggest?
I've had a Belgian Stout but aside from the Belgian yeast I don't know how it is different from a regular stout. I think a Belgian yeast could work all right in a recipe like this because the yeast would give it a little extra edge of a flavor in the otherwise fairly smooth, sweet beer. Thanks.
@@bobfells Yup, they're new. I might comment some time but it seems like it would be presumptuous. But I have had a few people ask so maybe I'll say something some time. Cheers.
Hi there. How and where did you order Imperial Four Square? That is the 1469 strain, allegedly. But I cannot find it on their website. Also, I have not seen it being sold anywhere ( at least in Europe ). Cheers!
Great question. I got it via Chip who has a contact at Imperial. They send us yeast for using/testing/promotion/sponsorship kind of thing. They included some packs of it (hand written on the pouch) and that is what I used for this. Honestly though I have heard from a number of other people who follow the "warm fermented lager" part of this style. So you could either use your favorite lager strain and ferment it in the mid 60s, or just any other damn strain you want! Cheers.
@@donosborn Thanks for the reply. Actually, I was interested in Four Square for English style beers, especially bitters. But " handwritten " suggests they just packed it especailly for you and other similar channels.
@@romaniancraftbeerreviews407 I'm thinking that is the case but I don't know if it was or will be more widely available. If you want to try to contact Chip (or comment on one of his videos) he might be able to give you a better answer since he is in contact with the Imperial Yeast folks.
Working on a Baltic Porter right now. What's your opinion on not brewing to "style" as in not 100% BJCP.i have gone back and forth 10 times on this recipe on grain bill, OG, to add coffee or not less IBU or more. So far every recipe was one and done. Also I second not liking barrel aged beer. It's just so over powering. I had a few during my FL trip it was like drinking pint of bourbon.
IMO some of the reasons to try to brew to style are 1) you want to do well in a contest and want to hit the earmarks as they are listed, 2) you want to challenge your brewing skill and recipe design (can you formulate a recipe and hit the numbers, SRM, IBU's, etc) or 3) you have never brewed a particular style and are curious what it is actually like. Otherwise, it's entirely up to you! You want a Baltic Porter (to style) but might want to add some coffee (not to style)? You want a little bigger gravity than the style calls for? Go for it! As someone once said to me, the most important thing about brewing is if YOU like it.
I brew my Vienna lager with a traditional Austrian grain bill no adjuncts, but with east kent hops and California lager yeast, which isn't per se to style and it placed well in the last NHC. You don't necessarily need to do to style to do well.
@@aaron5222 yeah that happens. Im working on a sour today, I pitched my primary fermentation yeasts. And will be following up with secondary full of Bugs(Lacto,Brett,Pedio) and Sacc and some cherries
DonO, Dawson, and Chap Wilton- the holy trinity of entertaining homebrew nerds. Go ahead and take this thumbs-up, you've earned it.
Thanks again Don for bringing new ideas to my home brewery. And I always enjoy the reviews. Fun banter when Chip and Dawson show up.
You're welcome, Roy. Glad you like it. It turned out pretty well and I could see making it again.
Sounds very interesting and I did like Chips idea of a split and soak one on light rum cubes just for shoots&giggles.
Thanks for sharing mate
Nice one Don! I'll have to brew this one soon. Thanks for all the inspiration you give to the homebrew world. Cheers!
Hey thanks for watching and the nice comment. If you give it a try let me know how it comes out. Cheers.
Great vid... I will need to try brewing this style.
That would be excellent if this gave anyone the incentive to try something new. That's one of the reasons I do these low-risk experiments.
I'm with you on the barrel-aged beers. Looks and sounds like a tasty beer, might have to give this a go at some point! Thanks Don!
I will be curious to see if more people have made this or are interested. It's not one that is super common but it is a nice drinking beer. Cheers man.
Thanks for great video / review, Don. Never heard of this style before, sounds like something to make ahead of frosty winter, not only to refresh yourself in hot weather :) gotta try...
That's my thinking too. I usually make a big Porter or Stout in late summer for the Winter. Glad I could introduce something new. Cheers.
Hehe, in the matter of fact , re-watching you guys tasting this stuff made me go ahead and buy/order some ingredients. Gonna try and brew this some time in upcoming weeks. Just need to wait for de-husked dark grains to arrive and we have problems getting this stuff where I’m from.
A bit late for holiday season, but if this comes out good, will have something nice to enjoy over long Feb eves
Thumbs up, Don!
@@themagogs Love it. Glad to hear. I hope it turns out well.
Lion stout is marvellous!
Sure is. We don't seem to be able to get it any more.
I made a Tropical Stout last year after watching Kris England's presentation at the National Homebrew Conference. I think the dark sugar adds interesting flavors. This is a fine reminder that I should make one again.
I'm sure you're right that it could add another flavor note. If I ever make this again maybe I'll seek out a more authentic Africa/Jamaican sugar to use. Cheers.
@@donosborn looks like the recipe I did was pretty similar, except I didn't have chocolate malt and used 26oz of sugar instead of 16, but I also used less base malt. My sugar was "Dulce de Panela", an unrefined cane sugar, which I think is a Columbian thing, but I got at an Asian market at Dale & University. It definitely left some brown sugar flavors in the finished beer. Seems like a good time to make this again to have on hand for summer.
"Keg no beer before its time" Orsen Wells "Four fried chickens and a coke" Jake Blues
Oh shit, you're right. I googled that because I was thinking maybe it was Ernest and Julio Gallo or something, but Orson Welles came up for Paul Masson wine. Nice Blues Brothers reference too.
Cheers DonO, I'm going to have to have a crack at one of these , I haven't used Turbinado yet but its on my 'to use' list and this seems like a good opportunity to do so, and maybe I'll go with a Lager strain in mine.
Yeah that would be a great thing to try, even more authentic than this version. Look up that article I reference and you can get all the background info.
1st again! Thanks DonO for all you do. Is this same as an export stout?
It is not the same as Foreign Extra Stout. The BJCP has them listed as two separate styles if you want to look that up 16C and 16D.
I'd love to live in such neighborhood :D
Thanks DonO!! Again, respect for making it happened :) Saint Paul magic :D
F'in a, man. I think that every time I watch Don O and Chop and Brew. Haha.
@@bobfells Thanks folks. It is fun to have such a good group of people around. I'm sure there are fun groups of brewers all over the damn place. We are some of the few who are obsessive enough to want to make videos about it! Ha.
Your intro sounds like The Strokes and White Stripes got together for a jam sesh in your basement while sampling home brews. I much dig it. Cheers, keep phising.
I would never have thought of the Stroke but I definitely like that band. Glad you like it. Cheers Cody.
@@donosborn Idk, maybe I got that sound from the thin distortion and relatable lyrics, little bit of cowbell helps.. much like first 30 seconds of a garage jam band eating sushi and enjoying trees helps my perspective. Cheers, DonO!
@@codygarner7337 Eating sushi and enjoying trees. Nice. Those usually help the perspective.
@@donosborn excuse my ramblings, had a few extra brews last evening.
Cool video! Have a batch of American Pale Ale with 25 oz of pure Cane syrup added to the boil that I hope will be Smooooth.
Dang. I wonder how much gravity cane syrup adds? I don't think I have ever used such a thing. Hope it turns out well.
@@donosborn Keep in mind that I've only been brewing about a year. Just started brewing 5 gallon batches (and still getting my system figured out) after a dozen or so 1 gallon batches. The Pale Ale with Cane syrup was 5 gallon batch #4 and had OG of 1.072, will check FG when bottled this weekend. 5 gallon batch #3 was the same recipe without the Cane syrup, OG was 1.062 and FG 1.017 and will start tasting it Friday. So a SWAG is around 10 gravity points in this particular case. I appreciate you and your friends sharing of knowledge.
JB Smooooooooov.
I think I will rename my chocolate vanilla milk stout as Smoov Stout
If be interested in seeing you do this with palm sugar
The cheeks look tropical at the beginning.
I'm going to make a Belgian IPA with 1.070 of OG with 100% Vienna Malt and 70 IBU with late hopping of Engima hop. I wanted a good drinkability. What dry yeast and fermentation time and temperature do you suggest?
Great video Don. In a way, the recipe sounded a bit like a Belgian stout but without a belgian yeast. Cheers
I've had a Belgian Stout but aside from the Belgian yeast I don't know how it is different from a regular stout. I think a Belgian yeast could work all right in a recipe like this because the yeast would give it a little extra edge of a flavor in the otherwise fairly smooth, sweet beer. Thanks.
cheers from Argentina!
Cheers Juan.
Them tats is banging!
You're a commenting storm on this! :)
@@donosborn I was drunk. Sorry not sorry.
Can't tell if I've just never seen your forearms , or if those are new Tats. Either way pretty cool lol
Same thoughts exactly :D
pretty sure Don O got some new ink. What's that about, Don? Looks pretty rad.
They are new. You have seen my forearms before, ha. Thanks man.
@@bobfells Yup, they're new. I might comment some time but it seems like it would be presumptuous. But I have had a few people ask so maybe I'll say something some time. Cheers.
@@donosborn A video while getting your next one. You know there's gonna be a next one.
Hi there. How and where did you order Imperial Four Square? That is the 1469 strain, allegedly. But I cannot find it on their website. Also, I have not seen it being sold anywhere ( at least in Europe ).
Cheers!
Great question. I got it via Chip who has a contact at Imperial. They send us yeast for using/testing/promotion/sponsorship kind of thing. They included some packs of it (hand written on the pouch) and that is what I used for this. Honestly though I have heard from a number of other people who follow the "warm fermented lager" part of this style. So you could either use your favorite lager strain and ferment it in the mid 60s, or just any other damn strain you want! Cheers.
@@donosborn Thanks for the reply. Actually, I was interested in Four Square for English style beers, especially bitters. But " handwritten " suggests they just packed it especailly for you and other similar channels.
@@romaniancraftbeerreviews407 I'm thinking that is the case but I don't know if it was or will be more widely available. If you want to try to contact Chip (or comment on one of his videos) he might be able to give you a better answer since he is in contact with the Imperial Yeast folks.
Working on a Baltic Porter right now. What's your opinion on not brewing to "style" as in not 100% BJCP.i have gone back and forth 10 times on this recipe on grain bill, OG, to add coffee or not less IBU or more. So far every recipe was one and done.
Also I second not liking barrel aged beer. It's just so over powering. I had a few during my FL trip it was like drinking pint of bourbon.
IMO some of the reasons to try to brew to style are 1) you want to do well in a contest and want to hit the earmarks as they are listed, 2) you want to challenge your brewing skill and recipe design (can you formulate a recipe and hit the numbers, SRM, IBU's, etc) or 3) you have never brewed a particular style and are curious what it is actually like.
Otherwise, it's entirely up to you! You want a Baltic Porter (to style) but might want to add some coffee (not to style)? You want a little bigger gravity than the style calls for? Go for it! As someone once said to me, the most important thing about brewing is if YOU like it.
I brew my Vienna lager with a traditional Austrian grain bill no adjuncts, but with east kent hops and California lager yeast, which isn't per se to style and it placed well in the last NHC. You don't necessarily need to do to style to do well.
@@pilsplease7561 good to know I think I am going to bottle this beer I added too much coffee I think
@@aaron5222 yeah that happens. Im working on a sour today, I pitched my primary fermentation yeasts. And will be following up with secondary full of Bugs(Lacto,Brett,Pedio) and Sacc and some cherries
diabeertus
Need more cow bell ... =)
INK