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12 years 3 months ago #43

Drinking Anchor Bock, watching/listening to KraftWerk on BBC4.

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12 years 3 months ago #44

Started with a Brooklyn Lager, followed by a Franziskaner (ingredients: hop extract???), followed by a glass of M├ędoc with my fillet steak, now having a bottle of my Hobgoblin clone - still too estery <!-- s:( --><img src="{SMILIES_PATH}/icon_sad.gif" alt=":(" title="Sad" /><!-- s:( -->

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12 years 3 months ago #45

(ingredients: hop extract???)[/quote:ymp62ir1]Standard in Germany. Standard in industrial breweries everywhere, really, but the German ones tell you about it.

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12 years 3 months ago #46

The Tannen Zaepfle had extrakt as an ingredient also.

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12 years 2 months ago #47

Hop Head and Porterhouse Plain in the bottle, as well as Murphys and a McArdles.

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12 years 2 months ago #48

Pretty new to home brewing and so haven't tasted a huge amount of speciality beers, however I went to my local offy at the weekend and picked up a few different bottles:

Sheperd Neame Spitfire (Kentish Ale) - a fantastic tasting beer, lots of toffee flavour. Will definitely be sampling again.

Fullers Premium Ale - a liked this beer aswell, but probably not as much as the Spitfire, found it had a little bit of a dry aftertaste.

Afflingem Blond - another fantastic beer, does not taste as strong as it is (6.3%, I think), very smooth and easy to drink.

Leffe Blond - another good beer but found it wasn't as smooth as the Afflingem.

I am still making kits at the moment but I think once I move to extract I will be looking for some recipe sugggestions as to how to make brews similar to the Spitfire and Afflingem.

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