Comments on: Miller Lite Collection: Which one is the ale? http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/ Mon, 15 Mar 2010 18:20:03 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Craft Beer done Lite? By Miller? | beersipper.com http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/comment-page-1/#comment-110167 Craft Beer done Lite? By Miller? | beersipper.com Fri, 28 Mar 2008 13:48:18 +0000 http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/#comment-110167 [...] Info about the collection: [...] [...] Info about the collection: [...]

]]> By: Todd http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/comment-page-1/#comment-105374 Todd Thu, 28 Feb 2008 23:03:40 +0000 http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/#comment-105374 Before fermenting the flavors flow like- malt, hops, tangerine/fruit/slight lemon, with a real roasted corn finish- not so bad. Tasty and hearty. Before fermenting the flavors flow like- malt, hops, tangerine/fruit/slight lemon, with a real roasted corn finish- not so bad. Tasty and hearty.

]]> By: Todd http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/comment-page-1/#comment-105357 Todd Thu, 28 Feb 2008 20:36:49 +0000 http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/#comment-105357 At the first addition of the NM hops, the aroma of roasted corn is as large as the tangerine punch in the face! I hope it sticks around for the finish flavor as well. Ummm, roasted corn and tangerines. At the first addition of the NM hops, the aroma of roasted corn is as large as the tangerine punch in the face! I hope it sticks around for the finish flavor as well. Ummm, roasted corn and tangerines.

]]> By: Todd http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/comment-page-1/#comment-105339 Todd Thu, 28 Feb 2008 18:07:26 +0000 http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/#comment-105339 All right, here it goes. I'm just putting an Amalia lager in the fermenters. I'll clean up and start an ale with my organic NM hops and my neighbor's organic, horno-fired chicos from heirloom Concho corn. I guess the answer is "don't be a-scared to try". Why try?-because I can. (just a flavor addition.) All right, here it goes. I’m just putting an Amalia lager in the fermenters. I’ll clean up and start an ale with my organic NM hops and my neighbor’s organic, horno-fired chicos from heirloom Concho corn. I guess the answer is “don’t be a-scared to try”. Why try?-because I can. (just a flavor addition.)

]]> By: Sidney Porter http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/comment-page-1/#comment-105322 Sidney Porter Thu, 28 Feb 2008 15:27:45 +0000 http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/#comment-105322 I am not an expert in corn nor in brewing with corn. But I will assume that the corn used has been breed to be brewing corn, I doubt if it is a corn you or i would buy for eating. Just like the corn used for ethanol is not the same as feed corn for animal which is not the same as what we buy to eat. Even though corn adds some flavor it is very small, I would assume that most drinkers don't even notices it.High life uses corn bud uses rice taste them side by side if you are looking for the corn you can find it. It is also traditionally used in cream ale. The brewers are not really looking for a lot of flavor impact. I would assume that fire roasting would create some mailard reation that would give the corn flavor which would carry over to the beer. I don't know of any breweries that fire roast their corn, if they did I am sure they would market it. If you do a search for cereal mash, it will explain (better than I could) how corn is handled in the brewery. I am not an expert in corn nor in brewing with corn. But I will assume that the corn used has been breed to be brewing corn, I doubt if it is a corn you or i would buy for eating. Just like the corn used for ethanol is not the same as feed corn for animal which is not the same as what we buy to eat.

Even though corn adds some flavor it is very small, I would assume that most drinkers don’t even notices it.High life uses corn bud uses rice taste them side by side if you are looking for the corn you can find it. It is also traditionally used in cream ale.

The brewers are not really looking for a lot of flavor impact. I would assume that fire roasting would create some mailard reation that would give the corn flavor which would carry over to the beer. I don’t know of any breweries that fire roast their corn, if they did I am sure they would market it. If you do a search for cereal mash, it will explain (better than I could) how corn is handled in the brewery.

]]> By: Todd http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/comment-page-1/#comment-105316 Todd Thu, 28 Feb 2008 14:17:27 +0000 http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/#comment-105316 Thanks for education Sidney! That was sweet! (pun too). Protein level balance. Would roasting the corn add percieved sweetness and flavor? I know that a few kernals of the Horno roasted Concho corn will make a large dish( like a soup) majorly flavored with fire roasted corn. Do you think the fire roasted corn flavor would persist in the beer making process? Thanks for education Sidney! That was sweet! (pun too). Protein level balance. Would roasting the corn add percieved sweetness and flavor? I know that a few kernals of the Horno roasted Concho corn will make a large dish( like a soup) majorly flavored with fire roasted corn. Do you think the fire roasted corn flavor would persist in the beer making process?

]]> By: Sidney Porter http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/comment-page-1/#comment-105315 Sidney Porter Thu, 28 Feb 2008 13:57:03 +0000 http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/#comment-105315 "In one sense, corn seems to not be a historical brewing ingredient with European brewing history" I don't believe that corn originally grew in Europe. So it would not historically been available to them. Corn add alchol while not adding body. Similar to rice or Belgian candy sugar. IMO corn does add flavor while rice doesn't. Another difference is that 2 row malt historically grew in Europe while 6 row grew in the US. The 6 row has a higher potein and enzyme levels which gave the brewer more option to convert other types of cereal. Could probably argue that with the higher levels of proteins the brewers needed to use adjunts. So if 6 row was grow in Europe would the brewers there adabted to use another type of grain? Probably at various times corn has been cheaper than malted barley, and this has driven the use. But I really think originally it had to do with the protein levels in the native 6 row barley. “In one sense, corn seems to not be a historical brewing ingredient with European brewing history”

I don’t believe that corn originally grew in Europe. So it would not historically been available to them.

Corn add alchol while not adding body. Similar to rice or Belgian candy sugar. IMO corn does add flavor while rice doesn’t. Another difference is that 2 row malt historically grew in Europe while 6 row grew in the US. The 6 row has a higher potein and enzyme levels which gave the brewer more option to convert other types of cereal. Could probably argue that with the higher levels of proteins the brewers needed to use adjunts. So if 6 row was grow in Europe would the brewers there adabted to use another type of grain?

Probably at various times corn has been cheaper than malted barley, and this has driven the use. But I really think originally it had to do with the protein levels in the native 6 row barley.

]]> By: Todd http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/comment-page-1/#comment-105208 Todd Thu, 28 Feb 2008 01:40:33 +0000 http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/#comment-105208 What IBU, what hops? And why is the word "Maize" so fashionable with brewing instead of simple "corn". I'm not so sure I ever see that word associated with anything but historical agriculture or beer. Does "corn" add the desired sweetness and flavor for good beer? In one sense, corn seems to not be a historical brewing ingredient with European brewing history, but I have seen an old New Mexico recipe for Cervesa Casera that uses corn, barley and peloncillo- no malt. Does corn help make a "light" beer? Does it matter what "corn" variety? "Silver Queen" , "Salt and Butter", or historical heirloom "Concho" corn ( makes the very best chicos- super sweet after firing in the horno) for example? Roasted or unroasted "corn"? How a product is processed influences the final flavors- and what product/variety matters. Maybe that's a few reasons for difference. What IBU, what hops? And why is the word “Maize” so fashionable with brewing instead of simple “corn”. I’m not so sure I ever see that word associated with anything but historical agriculture or beer. Does “corn” add the desired sweetness and flavor for good beer? In one sense, corn seems to not be a historical brewing ingredient with European brewing history, but I have seen an old New Mexico recipe for Cervesa Casera that uses corn, barley and peloncillo- no malt. Does corn help make a “light” beer? Does it matter what “corn” variety? “Silver Queen” , “Salt and Butter”, or historical heirloom “Concho” corn ( makes the very best chicos- super sweet after firing in the horno) for example? Roasted or unroasted “corn”?
How a product is processed influences the final flavors- and what product/variety matters. Maybe that’s a few reasons for difference.

]]> By: SteveH http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/comment-page-1/#comment-105144 SteveH Wed, 27 Feb 2008 18:02:54 +0000 http://appellationbeer.com/blog/miller-lite-collection-which-one-is-the-ale/#comment-105144 Did they comment (if asked) just how they were able to create 3 different beers, with varying ingredients (for the most part) and result in the <i>exact</i> same ABV, calories, and carbs? I'm guessing that the amounts of Pale malt and "Maize" in each recipe was just about identical. Did they comment (if asked) just how they were able to create 3 different beers, with varying ingredients (for the most part) and result in the exact same ABV, calories, and carbs?

I’m guessing that the amounts of Pale malt and “Maize” in each recipe was just about identical.

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