best style for backyard party

[Quin]

I think hefe and belgian wit both have a phenolic bite that offends most drinkers. I like hefe's but haven't found a wit I like.

I would try a cream ale, blond ale, or a kolsch. You can use the "hop bursting" technique to make it more hoppy without being bitter ( and more interesting to to beer geeks).

[AdamWiz]

I would say hefe, but more of an American style one : most non beer lovers are grossed out by the banana/clover tastes in a traditional hefe. But I have found that an American wheat ale can be a real hit-complex enough for the beer geeks, but still approachable for the uninitiated. I just finished bottling a really tasty summer wheat beer that might be just the ticket for you. The recipe(5 gallons):
- 3 lb., 4 oz. Briess Bavarian wheat DME
- 2 lb., 8 oz. Briess golden light DME
- 10 oz. munich malt
- 6 oz. crystal 60L(or 20L)
- 3/4 oz. Hallertauer(4.3%AA) for 60 min.
- 1 oz. Hallertauer(4.3%AA) for 30 min.
- 1/2 oz. Saaz(3.3%AA) for 15 min.
- 1/2 oz. Saaz(3.3%AA) for 5 min.
- dry hop with 1 oz. whole Cascade hops in secondary
- White labs American Hefeweizen yeast
(O.G. is around 1.054, F.G. around 1.013 for about 5.5% alc/vol)
steep munich and crystal for 30 min. @ 150F, then bring to a boil and go as usual.
Primary for 1 week, transfer to secondary and dry hop for another week. It comes out a nice coppery orange, and a nice crisp flavor with some hints of citrus. If you're All-grain, just replace the DME with equal parts wheat malt and 2-row. Enjoy!

[Weenie Boy]

What type of beer does your son like?

Weenie Boy

He's only two, but I guess it's never to early to start (maybe that only applies to things like playing the piano)!

It sounds like Belgain wit is the winner - although I was digging the alt idea, maybe next time for myself.

Thanks for the input. I will check out BCS for the recipe (I need to buy a copy, maybe for my birthday!

JG

+1. They usually can't verbalize, and their palates aren't quite tuned in, til about 5 years old. I have found that a nice Belgian (orange and corriander) fermented with a non-Belgian yeast (WLP001 or Safale 05) really pleases the crowds.
Just my .02.

Weenie Boy

[ChrisKennedy]

There is no beer I would rather have at a barbecue than my homebrewed kolsch. When it is hot outside, and the beer is cold and carbonated pretty high, oh man, it just doesn't get much better.

I need to try to find time to brew a ten gallon batch, it is getting warm around here.


My homebrew kolsch is simply 100% Pils, 25 IBUs from an early boil addition, and no late hop additions. I brew it slightly larger than average, usually the upper 5s in ABV. I dry it out to 1.010 typically, so not too dry. I ferment with WLP029, make a big starter (3.5L), pitch cold (around 58F) let it rise to 60F, and then when peak of fermentation is reached and it starts to slow down, I raise it up a degree a day until I get to 64F. After that, I wait for the sulfur to clear (usually happens in a matter of days, usually about 3) and then I crash it, keg it, carbonate it, and wait for it to clear and start drinking. I am usually drinking a batch of kolsch within 3 weeks of brew day and it will be nearly crystal clear without finings.

So damn good.

[Dirk McLargeHuge]

Cream Ale, Blonde Ale or maybe a Kolsch.

[Henning1966]

Cream Ale, Blonde Ale or maybe a Kolsch.

Bugs rye cream ale comes to mind

[Dirk McLargeHuge]

Cream Ale, Blonde Ale or maybe a Kolsch.

Bugs rye cream ale comes to mind

Oooh! Yes!

now that you mention it, it is time to rebrew!