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Date: 26 May 2006 04:20:27
From: Dick Adams
Subject: Arrogant Bastard Recipe
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http://tinyurl.com/934k3
Dick
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Date: 26 May 2006 15:06:25
From: Adam Preble
Subject: Re: Arrogant Bastard Recipe
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Dick Adams wrote:
> http://tinyurl.com/934k3
>
> Dick
I wonder why people are so fascinated with this beer. I've learned a
little more about it after getting one on a whim. I ended up not
finishing the glass of it. Even the text of this recipe talks about
settling for "cans of corn sugar" if I don't like this beer. To me,
this is the ultimate condescending brew person's beer.
A lot of people asked for the recipe and it has come up often in the
past. Do people regularly drink it?
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Date: 27 May 2006 02:05:31
From: HAL 9000
Subject: Re: Arrogant Bastard Recipe
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"Adam Preble" <rockobonaparte@hotmail.com > wrote in message
news:RPEdg.60182$Qq.32063@tornado.texas.rr.com...
> Dick Adams wrote:
>> http://tinyurl.com/934k3
>>
>> Dick
>
> I wonder why people are so fascinated with this beer. I've learned a
> little more about it after getting one on a whim. I ended up not
> finishing the glass of it. Even the text of this recipe talks about
> settling for "cans of corn sugar" if I don't like this beer. To me, this
> is the ultimate condescending brew person's beer.
>
> A lot of people asked for the recipe and it has come up often in the past.
> Do people regularly drink it?
Just curious, what beers do you like?
I usually pick up a 20 ozer of AB when I'm buying beer. Hell I've got a
t-shirt. I really like Stone Pale Ale too, which is very similar to AB, but
a little paler and less malty. Stone IPA is great too for a really really
hoppy brew.
I like to let AB at just under or at cellar temp. I drink it out of a small
glass, 8 oz or so-usually toward the end of my beer drinking session. Good
stuff.
I'm really glad to see the recipe and will definitely put 5 gallons toward
it in the near future.
The "You're not worthy" thing, is a joke, eh? At the expense of the person
who doesn't get it. :)
By condescending, you mean like a person who would say "I couldn't finish a
glass of it, do people really drink this stuff,"
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Date: 27 May 2006 06:16:50
From: Adam Preble
Subject: Re: Arrogant Bastard Recipe
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HAL 9000 wrote:
> Just curious, what beers do you like?
The two extremes of the beer color spectrum and a lot of Belgian beers
because of all the little goofy things they do. I'm actually not much
of a fan of beers in between, which normally takes me out of the
territory of something brown.
I have to tiptoe around IPAs. I've had some with interesting flavors.
My favorite IPA was from a brewpub in Chattanooga, Tennessee. The name
of the pub and the name of the beer eludes me. It had a citrus flavor
that wasn't flowery or grapefruity. It was also spicy, but none of this
was necessarily coriander like a Belgian Wit. Hard for me to write out
the difference.
I have to admit something against the style, but you probably have to
know where I'm coming from on that. When I was getting into brewing, I
was making stuff with a friend and he was calling the brews. We were
making thick, brown high alcohol beers. Next he wanted to do an IPA.
Between his views and the kind of questions I thought I was seeing on
various groups, I felt like this was the culture.
Soon after this happened I became interested in Apricot beer. At the
homebrew store, I asked how one could achieve that kind of flavor. The
response: hops. That's complete garbage, but it gave me the feeling a
lot of homebrewers will try to use hops to produce a flavor that could
be better done another way.
Even today, I have fantasies of submitting a homebrew snob beer to a
competition that was pretty loose in its categories. It would be brown,
clear, super high alcohol and ridiculously hopped. I would expect the
trub to be a gelatin of goo the yeast didn't have enough strength to
finish fermenting. This praline beer I'm conspiring to make is a first
effort of dealing with the OF I need with all-grain.
> I like to let AB at just under or at cellar temp. I drink it out of a small
> glass, 8 oz or so-usually toward the end of my beer drinking session. Good
> stuff.
But how quick do you drink it? I think my biggest problem with it was
that I either had to chug it or lightly sip it for a long. Neither
works well to me for a session beer.
> The "You're not worthy" thing, is a joke, eh? At the expense of the person
> who doesn't get it. :)
Jokes aren't funny unless there's a hidden truth to it. ;)
> By condescending, you mean like a person who would say "I couldn't finish a
> glass of it, do people really drink this stuff,"
As in "we don't care what you think unless you like extremely bitter,
high alcohol beers."
DISCLAIMER: Thought I've successfully derailed the thread, I don't mean
to troll. The timing of DA's post coincided with my problems not
necessarily in IPAs, but IPA "culture" as I've seen it.
Also, I have a Belgian Wit I produced that is pretty bitter. I decided
to try Cascade. In light quantities, it's pretty good. It isn't as
hopped as an IPA, but consider the lightness of the beer it's coming from.
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Date: 27 May 2006 22:06:37
From: Dick Adams
Subject: Re: Arrogant Bastard Recipe
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Adam Preble <rockobonaparte@hotmail.com > wrote:
> HAL 9000 wrote:
>> Just curious, what beers do you like?
> The two extremes of the beer color spectrum and a lot of Belgian beers
> because of all the little goofy things they do. I'm actually not much
> of a fan of beers in between, which normally takes me out of the
> territory of something brown.
>
> I have to tiptoe around IPAs. I've had some with interesting flavors.
> My favorite IPA was from a brewpub in Chattanooga, Tennessee. The name
> of the pub and the name of the beer eludes me. It had a citrus flavor
> that wasn't flowery or grapefruity. It was also spicy, but none of this
> was necessarily coriander like a Belgian Wit. Hard for me to write out
> the difference.
>
> I have to admit something against the style, but you probably have to
> know where I'm coming from on that. When I was getting into brewing, I
> was making stuff with a friend and he was calling the brews. We were
> making thick, brown high alcohol beers. Next he wanted to do an IPA.
> Between his views and the kind of questions I thought I was seeing on
> various groups, I felt like this was the culture.
>
> Soon after this happened I became interested in Apricot beer. At the
> homebrew store, I asked how one could achieve that kind of flavor. The
> response: hops. That's complete garbage, but it gave me the feeling a
> lot of homebrewers will try to use hops to produce a flavor that could
> be better done another way.
>
> Even today, I have fantasies of submitting a homebrew snob beer to a
> competition that was pretty loose in its categories. It would be brown,
> clear, super high alcohol and ridiculously hopped. I would expect the
> trub to be a gelatin of goo the yeast didn't have enough strength to
> finish fermenting. This praline beer I'm conspiring to make is a first
> effort of dealing with the OF I need with all-grain.
What is "the OF I need with all-grain"?
This last paragraph is not consistent with reality. Competitions
have little to do with categories. The judges decide whether or
not something is in or not in category. What makes the "brown,
clear, super high alcohol and ridiculously hopped" funny is that
I was judging porters for the first time and had the benefit of a
National Judge sitting at the table. He pointed out that both the
ABV and the IBU's were too high. I had noticed it had more hops
than I expected, but not the high ABV. I tasted again and said
you're right - may I have the second bottle?
>> I like to let AB at just under or at cellar temp. I drink it out of a small
>> glass, 8 oz or so-usually toward the end of my beer drinking session. Good
>> stuff.
> But how quick do you drink it? I think my biggest problem with
> it was that I either had to chug it or lightly sip it for a long.
> Neither works well to me for a session beer.
Well AB is definitely not meant for satisfying your thirst. So
chugging is a really bad idea. Lighly sipping isn't my style
either. But I chew may beer keeping in my mouth to savor it
until it is warm. AB is just not your beer.
>> The "You're not worthy" thing, is a joke, eh? At the expense
>> of the person who doesn't get it. :)
> Jokes aren't funny unless there's a hidden truth to it. ;)
They do not teach that at the comedy schools I've attended. :)
>> By condescending, you mean like a person who would say
>> "I couldn't finish a glass of it, do people really drink
>> this stuff,"
> As in "we don't care what you think unless you like extremely
> bitter, high alcohol beers."
Le me dissect "The Ultimate Condescending Brew Guy's Beer". To
me, I am a 'Condescending Brew Guy' which means I am very picky
about what I drink and drinking a six pack of a thirst quencher
is not my style. The best beers I have tasted were Chimay Grande
Reserve and Dogfish 90 minute IPA.
Also what is wrong with high-alcohol beer. I doubt many people
drink more than a few pints of it a day. Many alcohol drinks
are in the range of 20% to 40% ABV and people drink them fast.
Two pints of Arrogant Bastard is all I can handle plus the AB
has more aroma, more mouth feel, and more taste.
If you don't like AB, that's ok with me because I am an
Arrogant Bastard, sorry I meant a 'Condescending Brew Guy',
and damn proud of it.
Dick
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Date: 29 May 2006 07:17:46
From: QD Steve
Subject: Re: Arrogant Bastard Recipe
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"Dick Adams" <rdadams@smart.net > wrote in message
news:127hjbd6e5oj35b@corp.supernews.com...
> Also what is wrong with high-alcohol beer. I doubt many people
> drink more than a few pints of it a day. Many alcohol drinks
> are in the range of 20% to 40% ABV and people drink them fast.
> Two pints of Arrogant Bastard is all I can handle plus the AB
> has more aroma, more mouth feel, and more taste.
>
> If you don't like AB, that's ok with me because I am an
> Arrogant Bastard, sorry I meant a 'Condescending Brew Guy',
> and damn proud of it.
>
> Dick
I looked briefly at the recipe sheet and wondered how it turn out with
different brands of extract. Some, as we know are very fermentable and some
are not. This means, of course, it's not going to be very consistant from
one brewer to another. I live in Australia which does not make dried
extract, it's all imported from the UK in bulk and re-packaged here under
various brand names. Different brands using different barley varieties grown
under different conditions must mean a wide variation in final extract.
I would probably have a better chance with an all-grain recipe. Although the
same rules apply, I can choose the base malt (or malts) and mash prodedure
to get close to a specific profile whereas I have no control or knowledge of
what's in an extract.
Other than that, it does sound like very nice beer. Our local brewery
(Coopers) do make a fantastic Vintage Ale which has a complex malt profile
though probably no where near as hoppy as a AB.
Steve (in Aus)
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Date: 29 May 2006 07:50:53
From: Dick Adams
Subject: Re: Arrogant Bastard Recipe
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QD Steve <adlab@bigponddotnetdotau.trashthisbit > wrote:
>"Dick Adams" <rdadams@smart.net> wrote:
>> Also what is wrong with high-alcohol beer. I doubt many people
>> drink more than a few pints of it a day. Many alcohol drinks
>> are in the range of 20% to 40% ABV and people drink them fast.
>> Two pints of Arrogant Bastard is all I can handle plus the AB
>> has more aroma, more mouth feel, and more taste.
>>
>> If you don't like AB, that's ok with me because I am an
>> Arrogant Bastard, sorry I meant a 'Condescending Brew Guy',
>> and damn proud of it.
> I looked briefly at the recipe sheet and wondered how it turn out with
> different brands of extract. Some, as we know are very fermentable and some
> are not. This means, of course, it's not going to be very consistant from
> one brewer to another. I live in Australia which does not make dried
> extract, it's all imported from the UK in bulk and re-packaged here under
> various brand names.
That is very interesting because Coopers DME is available in
the States. I used 5 lbs of it on Sunday.
Dick
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Date: 30 May 2006 01:09:09
From: QD Steve
Subject: Re: Arrogant Bastard Recipe
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"Dick Adams" <rdadams@smart.net > wrote in message
news:127l9ut1qgfgaa6@corp.supernews.com...
> QD Steve <adlab@bigponddotnetdotau.trashthisbit> wrote:
>>"Dick Adams" <rdadams@smart.net> wrote:
>
> That is very interesting because Coopers DME is available in
> the States. I used 5 lbs of it on Sunday.
>
> Dick
>
I have the info on Coopers. They do make one dry malt extract. They make
seven types of liquid malt extract, five of which are available to home
brewers and one, the lightest one, which is further processed into dry malt
extract. I assume the other two are primarily for food production.
Steve W (in Aus)
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Date: 29 May 2006 23:29:21
From: QD Steve
Subject: Re: Arrogant Bastard Recipe
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"Dick Adams" <rdadams@smart.net > wrote in message
news:127l9ut1qgfgaa6@corp.supernews.com...
> That is very interesting because Coopers DME is available in
> the States. I used 5 lbs of it on Sunday.
>
> Dick
>
Hmmm, I have been assured from more than one source that the dried stuff is
definitely imported from the UK. However, Coopers brewery is less than 1 Km
from where I am so I will follow up on that one. I know they make liquid
extract, in fact it is a substantial part of their business and they export
a lot of it. Most of it ends up in food production so I have been told.
Steve W (in Aus)
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Date: 27 May 2006 18:36:03
From: HAL 9000
Subject: Re: Arrogant Bastard Recipe
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> I have to admit something against the style, but you probably have to
> know where I'm coming from on that. When I was getting into brewing, I
> was making stuff with a friend and he was calling the brews. We were
> making thick, brown high alcohol beers. Next he wanted to do an IPA.
> Between his views and the kind of questions I thought I was seeing on
> various groups, I felt like this was the culture.
Everybody has their own preferences. More power to you on your own.
I've not experienced a culture of style in homebrewing. Actually just the
opposite. It seems to me most homebrewers are explorers trying to figure
out what can be done with the ingredients and procedures.
The funny part about your view is you simultaneously belittle those who like
beers you don't and accuse them of being snobs towards your tastes.
Snobbery toward "snobs". :)
I like the beers you describe as your favorites. If you're not a hop-head,
that's cool. I fluctuate and usually mix highly hopped brews with less
hopped brews as I drink. But that's just me.
My thing, is "ale". If it's ale and hasn't been brewed with refined sugar
or stale hops I'm probably okay with it. Steam and APA are my staples. I'm
starting to appreciate some Belgians as well, though I more prefer the
Americanized versions. I happen to love lambics too, but that's another
story. I'm less crazy about the high alcohol hang-over style real Belgians
from Belgium that are probably best suited to having one beer with a gourmet
meal.
With AB, other than preferring a small glass, I drink it like anything else.
Not really sipping or gulping or paying much attention. Just drinking it.
It's a favorite of mine. I consider it a little heavy for me to drink say,
a six-pack, usually, but then they don't sell six-packs in my area (do they
anywhere?).
To me AB is a fine tasting topper to a good buzz.
But we're really digressing, however it is relevant somewhat to the why of
an AB brew. I'd be interested in opinions on how various recipes for AB
turn out.
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Date: 27 May 2006 05:44:42
From: Dick Adams
Subject: Re: Arrogant Bastard Recipe
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HAL 9000 <SorryDave@Icantdothat.com > wrote:
> By condescending, you mean like a person who would say "I couldn't
> finish a glass of it, do people really drink this stuff,"
I took it to mean those of us who wouldn't drink American Swill
unless we'd gone a week without water and that crap was the only
liquid available.
Dick
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Date: 26 May 2006 18:33:09
From: Dick Adams
Subject: Re: Arrogant Bastard Recipe
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Adam Preble <rockobonaparte@hotmail.com > wrote:
> Dick Adams wrote:
>> http://tinyurl.com/934k3
> I wonder why people are so fascinated with this beer. I've learned
> a little more about it after getting one on a whim. I ended up not
> finishing the glass of it. Even the text of this recipe talks about
> settling for "cans of corn sugar" if I don't like this beer. To me,
> this is the ultimate condescending brew person's beer.
Great description: 'the ultimate condescending brew person's beer.'
I have been called a 'beer snob' and I represent that. But the
designation as a 'condescending aficionado of beer' is preferred.
It means the same thing and has a real 'beer snob' ring to it!
> A lot of people asked for the recipe and it has come up often
> in the past. Do people regularly drink it?
I'll get it at 8.8% to 9.1% and drink two pints a day. Because
it is so heavily hopped and leaves the full taste lingering in
your throat, it's a slow drinking beer. Because of the high
alcohol content, two pints is a enough for me. I'll make ten
gallons, three weeks in the primary, and 10-12 days in the keg.
I know it'll taste even better if I let it age for a few months.
But space and carboys are at a premium in my house. What I need
is a ~Big Bertha~! See: http://tinyurl.com/9r5km But my child
bride laughed when I showed it to her and asked where I'd put it.
Ten gallons of Arrogant Bastard will last me about a month.
Friends come over and I'll give them a sample. They'll taste
it and find it too thick and too hoppy. Then they'll ask for
the American Pale Ale.
I'm going to shoot for 10% ABV next time.
Dick
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Date: 26 May 2006 20:45:54
From: Gerard Eberlein
Subject: Re: Arrogant Bastard Recipe
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"Dick Adams" <rdadams@smart.net > wrote in message
news:127eif5jn02u675@corp.supernews.com...
> Adam Preble <rockobonaparte@hotmail.com> wrote:
> > Dick Adams wrote:
>
> >> http://tinyurl.com/934k3
>
> > I wonder why people are so fascinated with this beer. I've learned
> > a little more about it after getting one on a whim. I ended up not
> > finishing the glass of it. Even the text of this recipe talks about
> > settling for "cans of corn sugar" if I don't like this beer. To me,
> > this is the ultimate condescending brew person's beer.
>
> Great description: 'the ultimate condescending brew person's beer.'
> I have been called a 'beer snob' and I represent that. But the
> designation as a 'condescending aficionado of beer' is preferred.
> It means the same thing and has a real 'beer snob' ring to it!
>
> > A lot of people asked for the recipe and it has come up often
> > in the past. Do people regularly drink it?
>
> I'll get it at 8.8% to 9.1% and drink two pints a day. Because
> it is so heavily hopped and leaves the full taste lingering in
> your throat, it's a slow drinking beer. Because of the high
> alcohol content, two pints is a enough for me. I'll make ten
> gallons, three weeks in the primary, and 10-12 days in the keg.
> I know it'll taste even better if I let it age for a few months.
> But space and carboys are at a premium in my house. What I need
> is a ~Big Bertha~! See: http://tinyurl.com/9r5km But my child
> bride laughed when I showed it to her and asked where I'd put it.
>
> Ten gallons of Arrogant Bastard will last me about a month.
> Friends come over and I'll give them a sample. They'll taste
> it and find it too thick and too hoppy. Then they'll ask for
> the American Pale Ale.
>
> I'm going to shoot for 10% ABV next time.
>
> Dick
I like thick and hoppy, got this recipe saved for if I can ever get the
basics under control, LOL. sounds like it's right up my alley for flavour.
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