Comments on: Crafting A Lite Beer http://brookstonbeerbulletin.com/crafting-a-lite-beer/ Jay R. Brooks on Beer Thu, 09 Feb 2012 03:15:08 +0000 hourly 1 http://beerzine.com/?v=3.3.1 By: Ben http://brookstonbeerbulletin.com/crafting-a-lite-beer/comment-page-1/#comment-1519 Ben Thu, 03 Apr 2008 13:28:23 +0000 http://www.brookstonbeerbulletin.com/crafting-a-lite-beer/#comment-1519 Interesting, thanks for the observations on these beers. I have one thing about which I wanted your opinion. I find the "all-malt" criteria to be silly and dishonest. What is a well-crafted, domestic tripel that uses 15% table sugar for the grist? In the case of the tripel the sugar is not there to enhance the flavor, but to lighten the body to achieve the "digestable" quality that is the hallmark of the style. How about a nice domestic best bitter that uses brown sugar in small quantities? I just think that sometimes in North America we're a bit too hung up on this all-malt thing. Why can't the quality of the end product speak for itself? Just musing. Interesting, thanks for the observations on these beers.

I have one thing about which I wanted your opinion. I find the “all-malt” criteria to be silly and dishonest. What is a well-crafted, domestic tripel that uses 15% table sugar for the grist? In the case of the tripel the sugar is not there to enhance the flavor, but to lighten the body to achieve the “digestable” quality that is the hallmark of the style. How about a nice domestic best bitter that uses brown sugar in small quantities? I just think that sometimes in North America we’re a bit too hung up on this all-malt thing. Why can’t the quality of the end product speak for itself? Just musing.

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