Lobster fest

Northern Brewer General
1

Got asked to brew for a lobster fest in August. Any ideas or suggestions?

2

flanders reds go with lobster better than a barolo with an italian meal. But you don’t have that kind of time…

I would honestly suggest a berliner. The lactic tart is just so frigging awesome with shellfish.

Saison with WLP565 or (a distant second) Sacc Trois would be my second recommendation.

Someone to say Gose in 5…4…3…2…

3

I hate seafood and hate funk/sours, so the previous post must be on point :lol:

Wine folks like this kind of food, though, so winey beers are probably the best choice.

4

I’m thinking Belgian wit and a Pilsner. Never brewed a Gose or a sour.[quote=“uberculture”]I hate seafood and hate funk/sours, so the previous post must be on point :lol:

Wine folks like this kind of food, though, so winey beers are probably the best choice.[/quote]
You’ve never been to a clambake have you? But I think you have a point, maybe a saison

5

All the lobsterbakes I’ve been to are outdoor, down and dirty affairs. Picnic more than blacktie. So, I would suggest easy drinking, relatively low alcohol beers. Cream ales, Wits, Saisons, Bitters, Irish reds, Vienna lagers.

6

kolsch

7

Also what I was going to suggest.

8

Also what I was going to suggest.[/quote]

Yep, Kölsch. Or, a nice crisp pilsner…

9

I would go saison or belgian blonde. I make a belgian blonde that is basically a pils recipe but fermented with Trappist Ale yeast.

10

I didn’t think I had to mention it would be a rowdy affair. Picnic tables and fire pit. I guess maybe outside of New England they wear black ties. I always wondered why they made those plastic bibs. I think your right about the ABV a lot of the people that will be there are used to guzzling commercial beer so I should probably stay in that zone.

11

I vote for Kolsch and Wit, they both would be aged right for that time period. Then you would have a variety to choose from.

12

Best case scenario is I brew Father’s Day and have about 7 weeks so may be short on a pils. Kolsh and wit seems to be the consensus. Anyone want to recommend a wit recipe, I havnt brewed one?

13

Pils or maybe a vienna for me.

14

Funny story. When I first came to Finland, I was invited to a lobster party. Being from Cape Cod, I offered to make the chowda (they had to seach to find clams for me, but that’s a different story). While at the party (definately a suit and tie affair) I was asked what kind of wine do we serve in New England with lobster. I shocked people when I answered “cheap beer”.

Pilsner would be great, but with the time constraints I’d consider a cream ale or a lawnmower-type blond ale. Light on the ABV, and light on the hops.

15

I just made this and turned out very well. Fairly straightforward for style:
OG 1.052
IBU 15
WY 3944

Belg pils 50%
Flaked wheat 33.3%
wheat malt 8.3%
Carapils 4.2 %
Oats 4.2%

Tettnanger @60 to 15 IBU

Coriander 0.4 oz @5 min
Chamomile flowers 0.25 oz @ 5 min

I did use whirlfloc. And I added 2tbsp flour at 20 min. This, in my opinion helped give a nice subtle haziness that is still fairly translucent.

This beer was a hit at a party two weekends ago. I liked it alot too, although when I repeat it I will cut down the chamomile to 0.2, and up the coriander to 0.5 oz.

16

Rocking the Boat since 1979!! Low ABV Dry Stout, or a Dark Mild is my $.02 And You’ve got plenty of time to brew, and age both of those.

Beautiful thing about beer though…it kinda goes with everything.

Cheers!!

17

Chamomile flowers eh. Not sure if I know that taste.

18

Patersbier

19

they are critical in a wit IMO. If used right, they can give the beer the most amazing fruity aroma.

20

they are critical in a wit IMO. If used right, they can give the beer the most amazing fruity aroma.[/quote]

This was my first attempt at using chamomile. I tried it because a local micro uses it in a wit that is delicious.

A little goes a very long way. It was described to me as having the aroma of Juicy-Fruit gum. I kinda get that, especially if it were overdone. But as a subtle background note I think it is really nice in a wit, to balance the slight tartness and other flavors from the yeast.

Like I mentioned above, on my next attempt I plan on using only 0.2 oz, and I think that will be perfect for my taste.