#1- Is there any other LAG fans who are home brewers out there? #2- Im getting ready to brew another batch of beer & not sure which kind to make. What beer qualities would you contribute to a "LA Galaxy" beer you would like to drink? na zdrowie! / ein prosit!
Nice to meet both of you Qamle & YankHibee! My last batches I brewed a pilsner and also a rauchbier (a smokey beer). A little late, but my next batch will probably be an Irish red ale.
Sounds delish. I'm partial to the reds at microbreweries. Pilseners are aways the ones I drink, look at the bottle, and say "mmmm, this is good!" Agree with the Qamle...Brit Ales are my all around favorite.
yeah I've brewed before....unfortunately don't have anything aging right now. I got a water cooler through sparkletts at my home office, and began using the empty containers for experiments. Sparkletts started charging me $5 for each one I kept but it was worth it. We have a local store called "Brew your own Brew", but the containers are glass and I have kids. I made a variation on Tapache, the Mexican fermented pineapple drink and turned it into a beer, using barley, and a few hops. It's kinda fruity but light and has quite a kick. My favorite beers are the microbrewed wheats like Widmer Heifeweizen. Anybody know how to make that one?
My fiance and I love this with a lemon wedge. Someone mentioned they put an orange wedge in this too - - anyone else heard of this? Topper
I would say, think of the season. Summer for the league, you want to drink something light and maybe even refreshing. Have you tried Blue Paddle or Skinny Dip by New Belgium Brewing?
Topper, Ive heard of orange slices for wheat beers and also belgian wits. Could even try some orange slices with a kolsch or maybe a small beer (beer made from the mash of a first batch, usually around 2-3% alc)... Ive actually never tried oranges with beer, so maybe I might have to do some experimenting. My all time fave wheat beer is Gordon Biersch' hefeweizen on tap at one of their breweries (like in Pasadena). It has an incredible flavor and the strain of yeast they use imparts a magical hint of banana. Strange, I know, but it works well. I havent found this characteristic with other bottled hefe's, just the GB on tap, which from what I understand, is a popular trademark for authentic hefe's... that banana flavor.
Hey Shirteesdotnet! I'm a pretty avid brewer myself. I tend to go for bigger ales (Scotch Ales, Porter) and lagers when the weather's cold enough to lager. I'd recommend an India Pale Ale or a Wheat Beer for warm weather soccer watching. Check out the Maltose Falcons Website. Lots of great recipies. All downloadable in ProMash format. If you don't have ProMash software I highly recommend it.
I feel compelled to plug Culver City Home Brewing Supply (full disclosure: I’m one of the owners). Our extract recipes are on the website and we’ve got plenty varieties of grains, hops and yeast for those who want to tweak the recipes and/or move up to all-grain. As for me, Scotch Ales have been my forte over the years although Belgian Ales seem to be what I do best with these days. Lately, I’m becoming a more and more of a hophead, but have yet to brew an IPA that I’d hang my hat on. I hope to bring some kegs to down to Lot 13 this season.
Good call on Maltose Falcons. Thanks for the Culver City Home Brewing link. Please please PLEASE come into Lot 13! To really rouse things up, try posting that news here: SoccerPubs
CDM, thanks man! Great site, nice recipes too. I use ProMash, but was a beta tester for the new BeerTools software, which I like better, mainly because they have a visual color estimator. ProMash has been talking for too long about a new release which hasnt happened. My last three batches, I put also into BeerTools and the color matching to my final beer was right on.
Thanks for the link to your website! I might just order from you my next batch. Im also starting to enjoy a hoppy beer every once in a while. Firestone came out with a double barrel ale that was really hoppy on tap. Pretty good stuff.
I need to look at some of that stuff again. I used that or something like it when I started about ten years ago, but since then I've been modifying my old recipes and I usually know about where they are going to turn out. I mostly make ales and wheats, but I don't really subscribe to a styles--I pretty much use ingredients to suit myself. I'd say the last batch was somewhere between a Trappist and an Oktoberfest if I had to put a label on it. Very heavy and high alcohol, I usually have to condition it for several months before it is at its best, but I generally brew it for cold nights next to a campfire. I've been trying to specifically formulate some beers to match up well with different types of Bourbon and Scotch as one would with wine and food. I think I'm going to start a new batch in a week or two, when I do, I'll post the recipe.
my first beer was a wheat and turned out surprisingly good, though low in alchohol content and carbination.