Is it BEER or WINE? Brewing up a RIESLING Italian Grape Ale with Wai-iti Hops | Brewin' the Most
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- เผยแพร่เมื่อ 16 ก.ค. 2024
- It's been a while since we home brewed some beer instead of mead! We partnered with Mean Brews to brew an Italian Grape Ale two ways. Stay tuned for Part 2, where we'll join each other via videoconference to discuss our results. But in this video, we brew our version. We included riesling concentrate, pale ale LME, specialty grains, and Cascade and Wai-iti hops. We brewed with kveik Hornindal, that we washed and dried ourselves. It was a ton of fun to research and build this recipe. Part beer, part wine, this one has an INCREDIBLE aroma. Can't wait to try it properly carbonated! Stay tuned for the next homebrewing adventure. Check out the Mean Brews channel in the link below!
How would YOU have brewed this beer? Let us know in the comments! 👇
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I just pulled off a fresh taste since it's been sitting under pressure. It's slightly carbonated, but not totally carbonated. That'll happen after I bottle the bottles to send to Mean Brews. After some time in the keg, it has married well. There's a wine-iness to it that is balanced well against the rich maltiness. It coats the mouth in a pleasant way. The hops give it an edge of pop. I could see this being hopped even heavier in future iterations. Looking forward to trying it once it's at 100%. Yum!
This is a style I'd never even heard of and my interest is piqued. It did occur to me watching the video that the hopping seemed on the light side for something that's going to have a fair amount of maltiness and general sweetness, not to mention a bloddy hefty ABV.! But deffo something I'm going to add to the to-brew list
Mike D I’d probably double the Cascade if doing it again. But it’s not too unbalanced as is. Adding some carbonation should certainly help bolster the hop profile.
@@DointheMost HA! My precise thought was "double the Cascade".. The Wai-iti seemed spot on. I'd likely dry-hop with it in secondary or late in primary if I felt too lazy to rack.
I subbed Mean Brews earlier this week, and watched all of the videos in about a day. They are an excellent resource!
Fermented fruit is kind of hit or miss with me. I haven't had a wine yet that I've enjoyed (but that could be lack of exposure).
I think we definitely benefited from using a wine base in this!
Thanks for subscribing! Can't wait for the tasting...
I’ve found that once you get your brew to proper carbonation, purge it, set to 3psi and slowly fill a few bottles. I took a picnic tap and added a small bit of hose to the end to fit into a beer bottle. Cap immediately. I’ve had brews stay carbonated that way for weeks
Nice info, thanks! I have a home-built counter-pressure filler that seems to work OK, but I just haven’t tested it enough to trust bottles going to Texas and staying carbonated. I’m risk averse. 🙈
Wow very interesting combination! That’s the beauty about this craft; the combinations, techniques etc are endless. Well done ♥️
Can't wait to see what you did. Gonna brew mine this weekend!
Y’all sub to Mean Brews! ^
@@DointheMost You're assuming we haven't already...
Rob Rogers I gotta play hype man, though!
This sounds so interesting, I'll have to give it a try!
You should!
So um, grapey and also hoppy a very interesting blend. Well that doesn't help me decide if I want to make something like this. Guess I just have to wait for the next part of this to help decide if I really should be planning one of these lol. Keep up the cool content!
Very cool idea for the hops - next time you should check out Nelson Sauvin for something like this - it’s a higher alpha acid varietal that has a strong white wine/white grape flavour and aroma
Interesting idea - I’ll have to check it out. Somehow I got to wai-iti by looking at Liberty. I guess they’re related somehow. I zeroed in on Liberty due to its wine-complementary aromatics.
@@DointheMost for sure, I probably would've done the same! A lot of the NZ varietals have similar characteristics so that makes sense
I subbed up to him... I will be watching later... gotta eat and then bottle. :)
Cheeky Saver Whatcha bottling today?
@@DointheMost Cranberry wine... then I am stablizing a blueberry wine and seeing it if needs anything before I filter and bottle it tomorrow... and a dragons blood mead... same thing... BUT... man I fruit bombed the heck out of it... it needs some backsweetening to balance it out. It is so dark garnet you can't see through it... tis a beautiful site. LOL the locals in my beer brewing group said... you should enter a mead! ( I have no biz entering a mead... I won't win.) Well, one of the guys in the group kept saying this was supposed to be MY year to enter contests and covid happened... so I said... I will if HE does and now... I am entering. : D Oh well, I will get feedback on how to improve.
Cheeky Saver You’re BUSY! That dragon’s blood sounds amazing!
@@DointheMost I really want to see what mean brews does with his hops... high ABV usually means aging... hops added towards the end don't tend to age as well. I really want to see how he balances that out.
Apparently if your kveik is black that means it’s burnt and can be less viable. You seem to have no trouble with it working tho so that’s good.
Your keg looks like the canister at a our portable eye wash station.
We just brewed a beer with wine must! (Cab/merlot) crazy coincidence
Oh nice! How much must did you use?
@@DointheMost 6 gallons of must in a 2BBL batch
Genus Brewing That’s amazing! Can’t wait to hear how that turns out 😁
How would I brew one? Probably differently. I keep seeing cases of grapes for $5 to $10 a case. I would wash and freeze enough grapes to get a couple gallons of juice. Once the juice was made I would be ready to adjust the grain portion to hit gravities... with ph and sugars from malt required. That would make it wine and not riesling... but that is fine. I would def use water that I profiled and adjusted... nutrients are a must as well as ph balancing. I would use whirlflock and nutrient... quite a bit of nutrient if using a kviek. Hops are tricky in such a light brew. I wouldn't want to go above the 25IBU range... I would do a 20 min mash rest at 170 when it is done and add the wai iti then in a bag to be removed.... BUT I am a rookie. I just have a few awesome guys in my local beer brewing group that helped me understand water chemistry. I have to try some of those hops!!! I think I will try a white barley wine first before I go all mixing it up tho.
I love this take on it. I was very curious about using fresh pressed juice. But the Riesling ended up being too tempting!
@@DointheMost Sometimes I do the most... like for the cranberry wine... I bought a case of cranberries Jan 2nd... sorted, washed... made the juice... filtered it and then put it together. With grapes... I cheaaaaaaaat. Freeze... defrost... toss in a ninja... I heat up the juice to sanitize and use a brew bag to put it in the wort... or run the whole must in a brew bag. I am not buying a press. I would like one... but I am trying to limit my gear. I have not been busy... I have been doing a lot of let it ride.I am not big on rushing meads and wines. :D
@@cheekysaver Oh, believe me there is plenty of let-it-ride happening here too! lmao.
check out this guy who uses fresh pressed grapes: th-cam.com/video/29IGl7I5_3g/w-d-xo.html
Grape Ale is Better.
Id like skme kviek :( lol jk
Shoot us an email! 🙃
@@DointheMost didnt expect a reply lol ok i will also do you mean directly email you or give you my email?
Charles Pwnage dtm@dointhemost.org
@@DointheMost thanks i sent an email