Aman Dahiya’s Post

We've got some pretty damn good beer! The Beer Connoisseur recently reviewed our Limited Brew, Vanilla Triple Dog and it scored a sweet 88/100 by the esteemed judges. Reviewer Dan Preston said: "Truly an imperial version of a brown with all the typical flavors but amped up a notch and further enhanced by the addition of the vanilla. Tasty and rich with lots of caramel and vanilla, without being too sweet or overly vanilla-y. A great beer with dessert or as a night cap, but not so sweet that it can’t be enjoyed anytime." We always strive to produce quality products and love to have them recognized by the incredible judges at Beer Connoisseur. Read the full article: https://lnkd.in/e5Ua2At9 Vanilla Triple Dog by Abita Brewing Co. is an Imperial Triple Brown Ale with Vanilla, which best fits in the BJCP 2021 category 30D, Specialty Spice Beer, as it not only has the addition of vanilla (typically an ingredient featured in Style 30A, Spice, Herb or Vegetable beer), but is also an imperial version of a brown ale (Style 19C, American Brown Ale). This style is home to any SHV beers that don’t quite fit a classic style. This beer pours a dark brown color with a big foamy tan head that lasts for days. Despite the dark color, there is good clarity around the edges where I can see light. The aroma is sweet and complex with strong notes of milk chocolate, vanilla, caramel, burnt sugar, rich bread crusts, raisin and black cherry. Behind all the malt, there is very little hops and a touch of alcohol. The flavor is similar, but with stronger notes. The rich melanoidins really come through in the flavor and linger in the back of the mouth. Deep brown bread crusts, chocolate, strong caramel are all present, and it is reminiscent of a glass of chocolate bread pudding with a dollop of French vanilla ice cream and caramel drizzle on top. The vanilla also comes through as toasted marshmallows. There are low, pleasant warming notes of alcohol, but the ABV is well hidden otherwise. It has a velvety smooth mouthfeel with a medium-full body and medium carbonation. Truly an imperial version of a brown with all the typical flavors but amped up a notch and further enhanced by the addition of the vanilla. Tasty and rich with lots of caramel and vanilla, without being too sweet or overly vanilla-y. A great beer with dessert or as a night cap, but not so sweet that it can’t be enjoyed anytime.

It feel like I spend half my life making recipes for clients these days. Right now brewing a stout for the Chinese mass market. In China one big consideration for the wider market away from craft is cost. China is getting super competitive on price. As the current economy has led to people spending less on beer. Breweries need produce quality at lower costs. With this stout, I've need to consider using a mixture of local and imported ingredients to find a balance between cost and final taste of the beer. Then there's the starting sugar level (OG), finishing sugar level (FG) which leads to the ABV% of the beer...it's about balance. Bitterness needs to be less to suit the Chinese market. As casual drinkers don't like to drink bitter drinks. This means need to consider astringency from dark malts. As well as the amount of hops I use to give bitterness to the beer. We're making two variants at the brewery to see which we like... Then I've another client who I made an Italian Pilsner recipe for a few months back. They just got an order for 2,000-liters of this beer. They're super pumped and we need to make sure we're on point with the current batch in fermenter. As this could turn to a regular order for my client ...which would be huge. These two beers the every day stout and Italian beers feel very different. The Italian pilsner was working to taste to then create a recipe to suit the initial concept. The stout was price first. To allow the target ingredient costs make a beer to hit the sensory objectives set out by the client. It feels like I'm seeing the China beer market at both ends of the spectrum. It's fun, if not a little stressful... #Brewing #CraftBrewing #Beer #CraftBeer #PeopleInBrewing #PeopleInBeer #BrewingConsultant #Alcohol #Drinks #DrinksIndustry #Equipment #BrewingEquipment #China #Recipe #RecipeCreation

Did you know why cold beer tastes better than warm beer ?! Well apparently there's a scientific reason for it and its about the molecular structure. "When beer is cold, the ethanol appears chain-like on a molecular level, bringing out the ethanol-like flavor. As beer becomes warm, the ethanol creates clusters, and that flavor fades." See the whole article here> https://lnkd.in/gddzmUia Another way to make beer taste better and give it some flavour is by adding iiCiNG Flavour Shot to it. #beer #coldbeer #flavour

Have you ever wondered about the key differences between ginger beer and ginger ale? I recently learned that ginger beer has a much stronger flavor, and the reason lies in the brewing process. While ginger ale is often made with carbonated water flavored with ginger syrup, a true ginger beer is brewed just like a regular beer, using real ginger. This results in a zesty, bold flavor profile that sets it apart from the milder taste of ginger ale. For instance, Bundaberg Ginger Beer undergoes a traditional brewing process over 3 days with real ginger, resulting in that distinctive flavor profile. If you haven't already, I highly recommend doing a side-by-side taste test of the two. It's a pretty cool experience! #GingerBeer #GingerAle #BrewingProcess #TasteTest

Certainly! Here's an introduction to the various types of craft beer: Craft beer encompasses a wide array of styles, each with its distinct flavors and characteristics. Here's an overview of some popular types of craft beer: 1. **Lagers**: Brewed using bottom fermentation, lagers are known for their crisp and clean taste. The yeast used in lagers settles at the bottom of the fermentation vessel, and they are typically brewed at cooler temperatures. 2. **Ales**: These beers are produced through top fermentation, where the yeast floats on the surface of the liquid during fermentation. Ales generally have a richer and more complex flavor profile compared to lagers. Here are some specific styles within the craft beer category: - **IPAs (India Pale Ales)**: Renowned for their strong bitterness and aromatic qualities, IPAs often have a higher alcohol content and are characterized by a hoppy flavor. - **Pilsners**: A type of pale lager, pilsners originate from the Czech Republic. They are known for their refreshing taste and distinctive bitterness. - **Stouts**: A dark ale, stouts are famous for their creamy texture and flavors that can range from coffee to chocolate, often with a roasted malt character. - **Hefeweizens**: A classic wheat beer, typically German in origin, hefeweizens are known for their banana and clove-like flavors and a cloudy appearance. - **Lambics**: These unique Belgian beers are fermented using wild yeasts and bacteria, leading to a wide range of flavors from tart and sweet to spicy. - **Dunkels**: A dark lager, dunkels offer a sweeter taste with notes of toasted bread and caramel, and they are generally less bitter than other dark beers. - **Porters**: Similar to stouts, porters are darker beers but usually have a milder flavor profile, with a variety of flavors ranging from coffee to chocolate. These styles represent just a fraction of the craft beer universe, each style with its own specific brewing method and flavor attributes. #brewery #craftbeer #beer #lager #Ale #IPA #Pilsner #Stout #Hefeweizen #Lambic #Dunkel #Porter

Here’s a little more background for putting the new "American Single Malt" rule into context. Whiskey is distilled beer. And beer is brewed from grain. Most of the beers that exist are brewed from malted barley, because malted barley contains enormous flavor possibilities. All those pilsners, lagers, blonde ales, Belgian ales, sour ales, pale ales, IPAs, porters, stouts, etc, at the bar or in the beer cooler are brewed from malted barley. For the first 800 years or so, whiskey was distilled exclusively from malted barley beer, too. They still make up the vast majority of whiskies made and consumed in the world. The highest prestige are the single malt whiskies from Scotland. When Irish and Scottish immigrants came to the US, economics forced them to make whiskey from cheaper grains, primarily corn and rye. Corn-beer whiskey became bourbon and rye-beer whiskey became, well, rye. Very few beers are brewed from corn or rye because of the one-note thinness of their flavor profiles. American distillers solved this by taking not just clean ethyl alcohol “hearts” cuts, but also sizable chunks of impure, bad-tasting heads and tails cuts, and putting them in new, charred barrels. The impurities in the rough, low-proof cuts blend with the char, sugar, and spice of the barrel, and develop over time into mellow, full-bodied whiskey with significant character. Eventually, this became law. To make bourbon and rye you must distill at or below 160 proof, or 80% ABV. In other words, the law requires bourbon distillers to include impurities in their distillate for the sake of flavor. Malted barley is different. Malted barley beer can be distilled at high proof to produce complex good-tasting flavors and textures without the impurities. You don’t need rough cuts—the bad with the good, the dirty with the clean—to develop character or body. This explains why barley malt distillers in the rest of the world are free to distill at whatever proof they think best to produce the flavors and textures they’re aiming for and to eliminate impurities without eliminating flavor. The new American Single Malt rule forces American distillers to include impurities in their single malts that no other distillers in the world are forced to include. Rather than being free to select their cuts for the specific flavors they want to present to consumers, without the impurities, they will be forced to cut where everyone else cuts, too. I think it’s a mistake.  

Let's talk about balance in beers. Have you ever ordered an IPA in a taproom with 70-80 IBUs and realized that the bitterness of the beer is actually not that present? Well this is thanks to the balance between the sweetness of the malt and the bitterness of the hops. Let's see: IBU's (international bitterness units) is the international measure to establish bitterness in beer. This is established by each brewer when the formulation and brewing of the beer is carried out. Analysis can later be done in the laboratory for accurate numbers. This amount of IBUs counteracts the amount of sweetness provided by the malt. Now, why is balance even in the most malty beers so important? Simple: Drinkability. Drinkability is what all of us, brewers, should aspire. We need to aspire that all our creations are in a high range of drinkability, this will help us make our product appealing to the majority of beer lovers. I am aware that not all of us like the same types of beer, and that sometimes a beer with 80 IBUS can be seen as very bitter, but I invite you to try it, and analyze if there is a balance between bitterness and caramel flavors. , chocolate, bread, cookies and malt sweetness. I'll be honest, I love IPAs, that feeling of freshness and citrus, fruity, spicy aromas that the hops give is really pleasant to my senses, however, I like that the IPA that I am enjoying at my favorite bar is very well balanced, so in That way, I can order one or two more after reach the bottom of my glass. Cheers! #craftbeer #brewer #beerlovers #beer #drinkability #ipas #ibus #malt

The Five Basic Tastes in Beer: A Quick Guide The five basic tastes—sweet, salty, sour, bitter, and umami—each contribute uniquely to the flavors in beer. 1. Sweet: Present in malt-forward beers like stouts and porters, sweetness brings notes of caramel and chocolate, offering comfort and richness. 2. Salty: Found in styles like Gose, which includes a hint of salt, enhancing flavors and balancing out the sourness. 3. Sour: Characteristic of sour ales and lambics, acidity adds a refreshing tang that cuts through sweetness and creates a crisp finish. 4. Bitter: Dominant in IPAs and pale ales, bitterness from hops adds depth and complexity, balancing the malt sweetness. 5. Umami: Subtle in beer, umami can be noted in certain aged or smoked beers, providing a savory, full-bodied flavor. Understanding and balancing these tastes in beer can elevate the tasting experience and make each sip more enjoyable. #BeerLovers #CraftBeer #BeerTasting #FlavorProfile #BeerGuide

Beer Basics for Beginners 🍺 Explore the refreshing world of beer with this quick guide! 1. What is Beer? 🤔 Beer is a brewed beverage made from water, malted barley, hops, and yeast. Its flavors range from light and crisp to rich and malty. 2. Types of Beer 🌍 Lager 🍻: Light, crisp, and refreshing—perfect for hot days. Ale 🍂: Rich and fruity, with a bold flavor profile. Stout & Porter ☕: Dark beers with coffee or chocolate notes. IPA (India Pale Ale) 🌿: Hoppy and aromatic, with a bitter finish. 3. How to Taste Beer 🍺 Look 👀: Observe the color—pale, amber, or dark. Smell 👃: Pick up aromas like malt, hops, or fruit. Sip 🍴: Note the flavor, body, and carbonation. 4. Ways to Serve Beer 🍹 Draft: Served fresh from a keg. Bottled or Canned: Convenient and widely available. Chilled Glass: Enhances the flavor and aroma. 5. Fun Facts 🍻 Beer is one of the oldest beverages in the world. There are over 100 styles of beer globally. Proper beer pouring creates a perfect foam head, enhancing flavor. Cheers to discovering the diverse and flavorful world of beer! 🍺 #BeerBasics #HospitalityTraining #DayansHospitalityHub

Beer and cider are both popular drinks, but they are very different from each other. While they might look almost the same in a glass, beer, and cider are made from different ingredients and have their own unique taste. Before we talk about the difference between beer and cider let’s analyze them one by one first.