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10

OK, you asked me to leave it as an answer, so here it is: In this order: 1. It's cold. 2. It's got alcohol. 3. It's got enough sugar to go well with Wheaties or is neutral enough to work with Froot Loops. Basically, that means just about anything. 4. Lightly hopped. Hops are tough on morning mouth. But then again, the antibacterial properties in hops ...


8

For me, a good breakfast beer is something I can handle in the morning, or with a hangover. While strong is fine, if I can taste alcohol, it's not going to end well. Mkeller's beer geek breakfast, for example, has too strong an alcohol taste to be a good breakfast stout. I think something malty with smooth flavors works best. Bitter hops just won't do at ...


3

For clones, I don't think it's common practice to do so, and I don't think it needs to be. It's more of an homage and an effort of taste than a "knock-off" product. Like recipes more generally, and items of hand-crafted effort more broadly, you have to squint pretty hard to think the homebrew shop is "making money off of a brewery's work". Of course, if ...


3

Wow, that average pH is low compared to my water just over here in the Pittsburgh suburbs. Mine is 8.3. Your water is pretty neutral, mine is alkaline. Anyways, here's my suggestion: Don't adjust your water this time. Water adjustment is a pretty technical topic and if you want to start doing it, be prepared to experiment. I recently switched to all ...


2

Old question, but I'll throw out an answer: In Brewmaster's Table, Garrett Oliver recommended wits, hefeweissens, berliner weisses (wheat in general) to go with eggs. A wit or hefe does go beautifully with eggs/omelettes. If you're doing steak and eggs, that adds another layer of complexity. Most of those wheats won't stand up to beef, so I would go ...


2

Take a German beer and mix with soda or juice (Like lemonade). You now have a radler aka shandy. http://en.wikipedia.org/wiki/Shandy I enjoy mixing a Hefeweizen and lemonade. Half and half is a good place to start.


1

Pelforth Brune is a great beer...I've been after a recipe for a long time. This is what I've found out about Pelforth. Pelforth is a Bock, which is closer to lager than ale. Pelforth, was first brewed in 1935 using two different types of malt and English yeast Alcohol Content 6.5 % Bitterness 21. EBU Colour 70.0 EBC It takes 43kg per hectoliter, that's ...


1

As I recall, it tastes a bit like someone dumped a bunch of Countrytime Lemonade mix into a light lager or a kolsch. You could probably do better by brewing your own lemonade with fresh lemons and adding that to the beer. Just remember to monitor the pH; most yeast don't like the conditions below about 3.4.


1

I have found, on several occasions, that the Belgian Blonde / Tripel I make is excellent at breakfast. I've had it with pancakes -- it was wonderful! I've had it with sausages and eggs -- it was amazing! If I didn't have my own available to me I'd try one of these: Maredsous Tripel, Tripel Karmeliet, Saxo, Pranqster, Duvel. I'm sure lots of others would ...



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