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The Elsasser hop is a French hop variety grown on very limited acreage in the Alsace region. Alsace is on the eastern border of France and borders both Germany and Switzerland and the upper Rhine River. Elsasser hops, and cousins, Precoce de Bourgogne and Tardif de Bourgogne are considered true Strisselspalt varieties.
These instructions work with ALL the extract beer making recipes on this site. That said, I can't verify if any other recipes have taken into account the following. I would suggest either asking, if possible, or running the recipe through a beer recipe program with the amount of water you will boil with.
Today we're going to talk about mashing. Mashing's an important process. This happens in the brewhouse, as opposed to malting, and also the other agriculture, drying hops and all that, so this is actually, you have your malt now in the brewhouse, and what you want to do is convert that malt into something that the yeast can eat, basically sugar water.
Today we're going to talk a little bit about flaws. Most of this will be pretty evident. I made the slides pretty verbose, but I'll go through them anyway. One thing I really want to stress is a flaw is a flaw until it's not really a flaw. Sometimes these are just general comments, sensory comments. What may be a flaw in one beer may not be in another. The lesson really to anybody in beer, including my class, make sure it's really a flaw. The only way to do that is to know your styles.
This is a small primer about judging beer. It's an entry level practical guide. For the pdf, click below.