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the wheat beer blue moon, is it an IPA?
I see blue moon IPA and "Blue Moon White Wheat Beer"
What's the difference? Are they the same?
Cheers.
I see blue moon IPA and "Blue Moon White Wheat Beer"
What's the difference? Are they the same?
Cheers.
Answers
Looks like you had the one in the the first paragraph with the orange slice at 5.4%. If you scroll down to see the list of their other brews you will see a IPA brewed in 2015 https://
14:46 Fri 07th Dec 2018
Looks like you had the one in the the first paragraph with the orange slice at 5.4%.
If you scroll down to see the list of their other brews you will see a IPA brewed in 2015
https:/
If you scroll down to see the list of their other brews you will see a IPA brewed in 2015
https:/
Wheat beer (German; Weizenbier) is as the name suggests, made from wheat, IPA is made from hops.
Originally IPA was made in Burton on Trent and barrelled before it was ready, the fermentation was completed in the barrel on its way to India for the members of the Raj and soldiers. The first part of its journey, from Burton to London, was by canal.
There's no limit what some will go through to get the perfect pint!
Originally IPA was made in Burton on Trent and barrelled before it was ready, the fermentation was completed in the barrel on its way to India for the members of the Raj and soldiers. The first part of its journey, from Burton to London, was by canal.
There's no limit what some will go through to get the perfect pint!
"IPA is made from hops."
No beer is really made from hops, Khandro. The principle ingredient of lagers and ales is some sort of cereal, usually malted barley, maize, wheat or sometimes rice. It is the interaction of the sugars in these ingredients with yeast that facilitates the fermentation process, producing alcohol and carbon dioxide (and more yeast). The main difference between ales and lagers is in the fermentation process. Lagers use yeast which works at lower temperatures and which work at the bottom of the brew. They can be conditioned at low temperatures. Ales use yeast which will only work at higher temperatures at the top of the brew and they must be conditioned at a higher temperature. Cooling a real ale which is still conditioning in the bottle or barrel kills the beer stone dead. That is why when I see bottles of ale in the chiller at around two degrees (usually in a supermarket) along with the bottles of lager I am sorely disappointed.
Hops are added to the boil (of the cereal) for a period towards the end to impart bitterness and nullify the sweetness of the sugars being released by boiling the cereal. The amount of time they are allowed to boil is part of the brewer's skill in producing a beer of a particular flavour. "Dry Hopping" is also carried out on some beers where hops are laid on the top of the brew after it has cooled in order to impart different aromas into the beer.
No beer is really made from hops, Khandro. The principle ingredient of lagers and ales is some sort of cereal, usually malted barley, maize, wheat or sometimes rice. It is the interaction of the sugars in these ingredients with yeast that facilitates the fermentation process, producing alcohol and carbon dioxide (and more yeast). The main difference between ales and lagers is in the fermentation process. Lagers use yeast which works at lower temperatures and which work at the bottom of the brew. They can be conditioned at low temperatures. Ales use yeast which will only work at higher temperatures at the top of the brew and they must be conditioned at a higher temperature. Cooling a real ale which is still conditioning in the bottle or barrel kills the beer stone dead. That is why when I see bottles of ale in the chiller at around two degrees (usually in a supermarket) along with the bottles of lager I am sorely disappointed.
Hops are added to the boil (of the cereal) for a period towards the end to impart bitterness and nullify the sweetness of the sugars being released by boiling the cereal. The amount of time they are allowed to boil is part of the brewer's skill in producing a beer of a particular flavour. "Dry Hopping" is also carried out on some beers where hops are laid on the top of the brew after it has cooled in order to impart different aromas into the beer.
Now that you've discovered wheat beer, why not try some different ones?
Blue Moon is an American copy of a Belgian-style wheat beer. It's certainly good but not up to the same standard as Hoegaarden (also from Belgium) or some German wheat beers, such as Erdinger or Franziskaner, all of which are widely available in supermarkets. The Co-op also has a lovely own-brand (German-brewed) wheat beer.
They're all different, with Hoegaarden having the sharpest lemony tang to it and the Co-op beer being the smoothest on one's palate.
Remember that wheat beers are usually sold unfiltered (and thus cloudy). You need the cloudy stuff from the bottom of a bottle to give it the full flavour, so it's important to use a glass that matches the bottle size. i.e. if you buy a 500ml bottle but only use a small glass, you'll get none of the flavoursome bits in the first glassful (because they'll still be at the bottom of the bottle) but possibly rather too much in the last glass. So you need to use a large glass and, once you've poured out 90% of the bottle's contents, swirl the bottle around a bit before pouring out the last little bit.
Blue Moon is an American copy of a Belgian-style wheat beer. It's certainly good but not up to the same standard as Hoegaarden (also from Belgium) or some German wheat beers, such as Erdinger or Franziskaner, all of which are widely available in supermarkets. The Co-op also has a lovely own-brand (German-brewed) wheat beer.
They're all different, with Hoegaarden having the sharpest lemony tang to it and the Co-op beer being the smoothest on one's palate.
Remember that wheat beers are usually sold unfiltered (and thus cloudy). You need the cloudy stuff from the bottom of a bottle to give it the full flavour, so it's important to use a glass that matches the bottle size. i.e. if you buy a 500ml bottle but only use a small glass, you'll get none of the flavoursome bits in the first glassful (because they'll still be at the bottom of the bottle) but possibly rather too much in the last glass. So you need to use a large glass and, once you've poured out 90% of the bottle's contents, swirl the bottle around a bit before pouring out the last little bit.
NJ I should have said 'with' hops rather than 'from'. But as someone who has made hundreds of gallons of beer, I can assure you it was using nothing other than malted barley, hops and sugar.
The beer in my fridge awaiting my attention tonight, is called "Störtebeker", named after Germany's most famous pirate!
On the label it says, Zutaten (ingredients) Brauwasser (brewing water), Gerstenmalz (malted barley) and Hopfen (hops).
nothing else
The Krauts know how to make beer properly and don't go in for all this chemical additive chicanery like the Brits :0)
The beer in my fridge awaiting my attention tonight, is called "Störtebeker", named after Germany's most famous pirate!
On the label it says, Zutaten (ingredients) Brauwasser (brewing water), Gerstenmalz (malted barley) and Hopfen (hops).
nothing else
The Krauts know how to make beer properly and don't go in for all this chemical additive chicanery like the Brits :0)
"The Krauts know how to make beer properly and don't go in for all this chemical additive chicanery like the Brits :0)"
Indeed Khandro. Some of the "beer" churned out in the large beer factories in the UK is dire stuff. UK produced lager is only drinkable when served at sub-zero temperatures and any allowed to get to room temperature ought to be sold only if the poisons book is signed.
Indeed Khandro. Some of the "beer" churned out in the large beer factories in the UK is dire stuff. UK produced lager is only drinkable when served at sub-zero temperatures and any allowed to get to room temperature ought to be sold only if the poisons book is signed.
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