I haven’t jumped on the seltzer train yet… the ones I’ve had give off a “chalky” taste I can’t get over.
I can’t say I love how they taste but they aren’t offensive to me, they’re low calorie and really easy to drink so I keep them in the mix
Let’s focus in on this lol. Do you have a combo of homebrews and purchased kegs running? I’ve always wanted a setup like this and now with a new house and a bar to be built it’s possible.
I had a mini fridge that I converted into a 2 tap kegerator back in the day. It was super easy to do and I suck at DYI. Was really fun always having beers on draft, but I probably wouldn’t do it again unless I had plenty of friends that were over often to help drink it.
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Anchor Steam is pretty widely available across the US. Delicious.
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Yeah Anchor Steam was one of the first beers to get me into craft back in college. Cool design too.
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Most of the time I had all homebrews filling the taps, but I do own adapters so that I can easily switch between homebrew kegs and commercial pony kegs. All my lines are empty right now because we’ve been drinking mostly wine ourselves, and the pandemic has eliminated the parties I used to throw.
My set-up is a converted freezer that my buddy did the woodwork on and my FIL wired up for me. (Sorry about the mess, our house is in shambles at the moment.)
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The history of the California Common style is pretty cool too. As is the history of Fritz Maytag rescuing Anchor brewing.
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This is awesome - thanks for sharing.
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There is (or was) a really nicely detailed set of plans for this build floating around the web. It’s been about 7 or 8 years since my buddy put it together for me based on those plans.
Cool. Yeah I have a buddy who owns a brewery and is also super handy. He might be down with helping me put together some kind of contraption like this when the virus is contained. Definitely something on my to-do list in 2021.
This was my last set of homebrews I had on tap. Hopefully the bottle toss logo doesn’t trigger anyway on the forum ha ha. (If anybody happened to catch that thread…)
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Lol I remember the thread.
I love trying homebrews. That Gose would be pour #1 for me.
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That baby was brewed per classic style and was delicious. I would have been proud to share a pour with you.
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Wow that Gose! I’ve never seen one with salt and coriander. Seems like the perfect midday beverage when it’s sunny out.
I might be wrong but I’m pretty sure coriander is a standard addition to the style. I enjoy drinking them from local places but i have no idea if they’re considered legit representations of the style or if they just toss some citrus and salt in a beer and call it a gose, all I know is I like that flavor.
The salt comes from the fact that the river water in the town where the style comes from has a relatively high concentration of salt in it, I believe from underground deposits. (I’m going off memory but I believe that is correct.) I start with distilled water and then add mineral additions to mimic the traditional water, and then mash and sparge with that water. The salt should be subtle and almost unnoticeable. Most breweries overdue it imo.
The coriander is very tradituonal, but not included in 100 percent of gose. It should also be very subtle.
lol me then thinking the coriander was unique. I guess I don’t read the ingredients labels very closely.
Honestly, I think there are way more non-traditional gose out there now in the US pubs with all kinds of stuff tossed in. Not that surprising to me that a traditional one seems unique to you!
Yeah I’ll jump in for Mystery here, too. I’ve had a billion goses and I didn’t know coriander was a standard of the style.