The only commercial version I have had is Hopback Brewery's Summer Lighting which their website suggests they use EKG.Malt bills are simple just pale malt, it is the hops which is the tricky bit. I put one in a comp under someone else, we all agreed it was pretty much spot on, nice back of the tongue bitterness. Got hammered by the judges, they didn't want English hops but American hop flavours. Checked their credentials none of the 3 were accredited judges. I would like to know what hops are in the Golden Ales in the UK?
You got me thinking about this . There are a few newer English hop varieties that I think haven't really been able to compete with the US hops for the IPA market but could possibly work well in British Golden Ales. Thinking Ernest, Jester & Olicana.English Golden Ale can be hopped with either, just frustrating when someone who is judging cannot read the guidelines. S I was wondering what the Golden Ales in the UK are hopped with. They are American hop mad over here.
I use Challenger to bitter and EKG late for both Summer Lightning and Exmoor gold. This is what GW suggests so I've stuck with it. For Tribute I used Challenger and Willamette.The only commercial version I have had is Hopback Brewery's Summer Lighting which their website suggests they use EKG.
Exmoor brewery state in their blurb about Exmoor gold - Challenger, Goldings and Fuggles.English Golden Ale can be hopped with either, just frustrating when someone who is judging cannot read the guidelines. S I was wondering what the Golden Ales in the UK are hopped with. They are American hop mad over here.
Sore head today ?I drank the last 2 pints of my very first homebrew. Then had a Smithicks Pale Ale. A Mangrove Jacks Pink Grapefruit IPA, a Juicy Session IPA, a Pink Grapefruit IPA and then felt bad. So in order to feel better about myself had another Bavarian Wheat beer and a Juicy Session IPA. Now I’m watching Superbad wishing I was 17 all over again. Not really but imagine the confidence you might have?
Wow, that sounds amazingWinter Wassail courtesy of @DocAnna
Have already been onto her via PM to get the recipe and find out what the additional flavourings were. Imagine my surprise when informed that all of this sticky, burnt toffee, dried fruit flavour came from mere malts and hops. Iv not brewed many dark beers but to put something together that clearly relied on darker malts to get the depth and conplexity of flavour, yet have absolutely no astringency or roasty bitterness, and just get the deep caramels etc is obviously a skill I am yet to acquire.
A glass of sticky toffee pudding that hides its 7 and change % so well that the warm, dram by the fifeside glow its giving me is a very welcome surprise.
A job fantastically well done here Anna.
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