Hello. |
You’re right Dan, life gets more and more complicated. I suspect, but will check it out, that this will be ok as after-all they are buying the raw materials from a source and ’brewing’ and fermenting, of sorts, on site. No skills required, but it is still brewing and presumably the water is their own. It sounds from this description, the malts and hops go in together. I wouldn’t hold out much hope for the final product though! |
From the link:
Wow, that sounds awful. |
IT sounds like they would be added to me, but anywhere using trubru kids would all be aliases of the Tru bru entry, as I think the US brewpub chains that make same beers were all aliases/ |
If we did away with all the beers which were brewed without any need for skill, well, there would be a much smaller database. |
Originally posted by jjsint You mean bourbon barrel aged imperial stouts? Yes you may have something there. |
I like barrel aged imperial stouts as much as the next man (assuming the next man isn’t Craig), but there really is no need to drink anything out of a bourbon barrel. including bourbon. |
Originally posted by harrisoni I’m with you there... I do like some BA beers, but I think I prefer my beers to taste like beer not port/sherry/whisky/vodka/etc. (and especially bourbon) |
You don’t need to speculate about how the brewery at Edmunds Brewhouse works - the brewing process used at Edmunds Brewhouse is described in detail on the website www.edmundsbrewhouse.co.uk . This should answer many of the questions that have arisen. |
Originally posted by EdmundsBrew Where is the brewing process described in detail? It all seems a bit vague to me. Believe me there is nothing we would love more than a new microbrewery in Birmingham, a city for its size that is extremely under represented in this field. |
Edmund Edmunds ??????? Who heeee?? |
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