Generally, a beer created without the use of hops is called a 'gruit' or 'grut'. 'Gruit' (or 'grut') can also be the term used for the mixture of spices working as a bittering agent in the beer.
Some herbs commonly used in gruit:
and really, anything else a gruit producer ...
This page from Oregon State shows some of the science behind gelatinization and mentions that:
Starch begins to gelatinize between 60 and 70C, the exact temperature dependent is the specific starch.
However, it also mentions:
At some point between 60-95C we would likely have gelatinization occur.
In some instances, when heated to 90C the ...
Dallas, Texas; San Diego, California; Jacksonville, Florida; Phoenix, Arizona; Denver, Colorado and Columbus, Ohio.
Here is their website on it: http://www.coorslight.com/innovations/homedraft.aspx
They are currently only in test markets. You can find out more info on their Facebook page. http://www.facebook.com/pages/Coors-Light-Home-Draft/120696661275064
Myricia Gale - Common names include Bog-myrtle and sweetgale.
Also be aware: The plant has been listed as an abortifacient and therefore should not be consumed by women who are, or might be, pregnant.
In the UK it is pretty easy to buy on e-bay: http://www.ebay.co.uk/itm/like/171997384055
I see from your profile/linkedIN you are may be in Spain, so take a ...
One thing I have begun to experiment with is a double fermentation of my apple cider into a more potent agave fermented cider-wine. I start off with the the traditional cider making of my apple cider. Then when it has stopped fermenting I add more sugar (agave) and the fermenting continues. This increases the alcohol percentage from 7%the to anywhere up to ...
I've found that when looking for low gelatinization temperatures, a good guide are sous vide recipes. For instance, in this recipe for carrots it recommends 183ºF (84ºC)
sous vide is basically cooking at the "doneness" temperature of meats or veggies.
I have never used that for brewing but i have for ice cream.
I would add it after the the Lag phase of fermentation, basically in the heart of fermentation, when the yeast is done multiplying, due to the Potassium Sorbate.
I would start this in a small batch, probably gallon or less, or a fast ferment to see how much butterscotch flavor is needed. Then ...
The butterscotch is a typical fault in many beers and is produced by diacetyl an ester produced by yeast in growth phase. Diacetcyl is cleaned up at the end of fermentation by raising temp to 68°.
If you want this flavor, I'd recommend using us-05 or California ale yeast at 62-65°F for entire fermentation. Or any lager yeast and never do the diacetyl rest ...
What you're describing is a Cream Ale. The BJCP describes the the flavor as:
Low to medium-low hop bitterness. Low to moderate maltiness and
sweetness, varying with gravity and attenuation. Usually well
attenuated. Neither malt nor hops prevail in the taste. A low to
moderate corny flavor from corn adjuncts is commonly found, as is some
Hops have only been used in beer since ca. the 13th century, where brewers used to use locally grown herbs and spices to offset the sweetness.
You could try for example brewing a witbier and leaving out the hops, and using only coriander and sour orange to bitter.
The product is no longer available:
Subject: Regarding Case #:22090857
Date: 29 Jul 2014 11:08:38 -0400
From: Coors Light Online <CoorsLightOnline@CASupport.com>
Thank you for contacting MillerCoors.
Unfortunately, Coors Light Home Draft was discontinued due to lack of consumer demand.
Sales simply did not warrant production. It ...