| I posted this last night to see if I can get some answers on an ale i want to make and to get us involved with this online community, cause I think they are a good resource. Watch to see if we get any posts. Subject: Ales arent they supposed to be without hops? [edit] Author: DarkBrownBrew | Jul 11th, 2007 12:18 am |
So I am BRANDNEW to homebrewing and am actually studdying fermentation as part of an internship with the National Science Foundation at the University of North Carolina at Pembroke. Of course i'm am working with a bioluminescent bacteria, but fermentation applies to alcohol production too ... besides I also like to drink.
I have been doing some research and the KotMF brewing glossary put in its definition for ale a historical note;
"In historical times, the term ale referred to fermented malt beverages which were brewed without hops, with the term beer being used to refer to hopped malt beverages." so i am interested in try to make an ale.
But KotMF also adds in the definition that the name ale is loosely used now "In some states in the US, any beer over a certain strength must be labeled "ale" by law, regardless of whether it is technically an ale. Hence the odd practice of putting the word "ale" on the labels of strong lagers (e.g. Doppelbocks) intended for the US market.]"
I was hoping to make an ale like a Witbeir, which falls under the Belgian and French Ale BJCP style categorie giving some of the commercial examples as Blue Moon, Hoegaarden Wit etc.
I'm confused, my question is, is there something i'm not getting? how does one get a Witbeir with an IBU of 10-20% without using Hops? I have been drilling the calculators supplied on this website to no success. Do these ales actually use hops at some point in the process, meaning they aren't historically traditional ales, or is there something i havnt found yet in my research? ANY comments would help.
I have been doing some research and the KotMF brewing glossary put in its definition for ale a historical note;
"In historical times, the term ale referred to fermented malt beverages which were brewed without hops, with the term beer being used to refer to hopped malt beverages." so i am interested in try to make an ale.
But KotMF also adds in the definition that the name ale is loosely used now "In some states in the US, any beer over a certain strength must be labeled "ale" by law, regardless of whether it is technically an ale. Hence the odd practice of putting the word "ale" on the labels of strong lagers (e.g. Doppelbocks) intended for the US market.]"
I was hoping to make an ale like a Witbeir, which falls under the Belgian and French Ale BJCP style categorie giving some of the commercial examples as Blue Moon, Hoegaarden Wit etc.
I'm confused, my question is, is there something i'm not getting? how does one get a Witbeir with an IBU of 10-20% without using Hops? I have been drilling the calculators supplied on this website to no success. Do these ales actually use hops at some point in the process, meaning they aren't historically traditional ales, or is there something i havnt found yet in my research? ANY comments would help.
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