I was introduced to alcohol around 7 or 8 years old by my aunt, who gave me beer shandy. That was almost 50 yrs ago. I've never looked back. Cheers to both of you. 🍺🍺
Gosh I still love extract brewing. I think my all time quickest brew was around 40min including clean up. Just a malt bomb chocolate stout pounded with Galena hops to give a Yosemite Sam dynamite blast of bitterness. Glad to see this video on Good Friday ; I was humming along to that classic intro guitar.
Coincidentally, I've got your Texas Table beer fermenting an arms-length away from me right now. I did grapefruit and lemon zest in that one, I bet it'd go pretty well with a Fresca too. Not sure how it'd pair with Squirt though... Cheers fellas
I'm so happy you did this. There's one beer I'd love to figure out how to replicate, the Schofferhofer Grapefruit beer. I assume it's made similarly where the juice is added after. My question is, how do you keep that flavor/sweetness from the juice you add as you did, for canning/bottling? I assume you'd have to kill off the yeast towards the end. I'll have to look into this. That beer has become harder and harder to find these days. Cheers!
This is a beer cocktail, where the juice or soda is added at serving time. So, no packaging worries, and you can blend to your flavor preference in the glass. 🍻
@@basicbrewing It looks delicious. I still wonder how you'd package this if you wanted to send some to your friends. I have a feeling that's what I'll have to do to replicate the Schofferhofer.
You must try making a shandy/radler with hopped and carbonated kombucha. It adds another level of complexity and flavour, whilst also lowering the ABV. It's tangy and delicious!
You could stabilize with potassium sorbate and campden, then blend and carbonate the beer in a keg. You can then fill your bottles directly from the keg. If you don't have a kegging setup, just bottle the beer like normal, then tell your friends how much soda to add to the glass when they serve.
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I was introduced to alcohol around 7 or 8 years old by my aunt, who gave me beer shandy. That was almost 50 yrs ago. I've never looked back. Cheers to both of you. 🍺🍺
Cool idea. I think my wife has some Fresca on hand and (of course) I always have pale ale floating around. I will give it a try. Cheerz.
Gosh I still love extract brewing. I think my all time quickest brew was around 40min including clean up. Just a malt bomb chocolate stout pounded with Galena hops to give a Yosemite Sam dynamite blast of bitterness. Glad to see this video on Good Friday ; I was humming along to that classic intro guitar.
Yum
Awesome!
Fun stuff.
Coincidentally, I've got your Texas Table beer fermenting an arms-length away from me right now. I did grapefruit and lemon zest in that one, I bet it'd go pretty well with a Fresca too. Not sure how it'd pair with Squirt though...
Cheers fellas
I'm going to do this now
I have some young bottled beer that's not fully carbonated yet . Might try it on that
Good call. The soft drink might compensate well.
I'm so happy you did this. There's one beer I'd love to figure out how to replicate, the Schofferhofer Grapefruit beer. I assume it's made similarly where the juice is added after. My question is, how do you keep that flavor/sweetness from the juice you add as you did, for canning/bottling? I assume you'd have to kill off the yeast towards the end. I'll have to look into this. That beer has become harder and harder to find these days. Cheers!
This is a beer cocktail, where the juice or soda is added at serving time. So, no packaging worries, and you can blend to your flavor preference in the glass. 🍻
@@basicbrewing It looks delicious. I still wonder how you'd package this if you wanted to send some to your friends. I have a feeling that's what I'll have to do to replicate the Schofferhofer.
You must try making a shandy/radler with hopped and carbonated kombucha. It adds another level of complexity and flavour, whilst also lowering the ABV. It's tangy and delicious!
You could stabilize with potassium sorbate and campden, then blend and carbonate the beer in a keg. You can then fill your bottles directly from the keg. If you don't have a kegging setup, just bottle the beer like normal, then tell your friends how much soda to add to the glass when they serve.
So, a light American Pale Lager, of sorts- a LAPL.
was that about a 50-50 mix?
That’s what I was shooting for, but it looks more like 30% Fresca.