mainstream beer

[Martin townshend]

Hi There,
As co owner of a pub that stocks a range of (mainly) craft and (a little) mainstream beer and a small commercial brewer, I was thinking of attempting to draw mainstream drinkers away from thier brands by attempting a clone of thier favourite tipple, (namely Tui.)
Before you choke on your bottle conditioned real ale IPA's, this hasn't been done yet, and I'll be the first to admit, this is just an idea and actually goes against my brewing ethos.
What I want to know is, what ingredients make this stuff? I tried a bottle a while ago, and as a total hop head, there didn't seem to be much in there with a very sweet finish. It must be a lager too with a dolop of caramel(?) and a shed load of sugar. (It's all ready sounding cheap to make....)
Perhaps this should have gone in the 'recipe advice thread' but maybe there is a Tui/Speights clone out there.....? Only malt, hops, water and yeast would be used.
If nothing else, I'm sure this may create a little discussion and general abuse in my direction!
M

[Simon David kelly]

Why fore you no make it again?

I thought the kid chocolate was a staple Yeastie Boys brew?

[Stu McKinlay]

No... we don't have any staple/regular beers, though PKB will be back again next year. We may make something in that low ABV area in a couple of years but it'll be fair bit different, there is nothing planned in the 'mild' area for the next 6 beer at least.

[Ian]

I guess you ask yourself how come the swilling beers used to cost around $1 a pop on special around ten years ago and now..still around $1 a pop on special. An Irish/Aussie (?!) mate of mine who owns a small craft brewery in WA tried to explain to me some background online as to how these guys concoct their generic slop so cheaply and then tweak to adjust to the same flavour (?) each time - and thus how they can do it so cheaply despite rampant inflation. We live away from the city and lots of folk get by on what is locally referred to as 'Marlborough wages.' A lot of guys like to drink a fair bit and I guess cultivating a taste for real ales would mean having to pay the extra price so they stick with what they've always known. Oddly enough though the craft beers at the local supermarket do leave the shelves, so the market does exist, but the biggest hassle - as always - is that all the pubs are tied to the big breweries who do lots for them providing they don't rock the boat by stocking proper beer. It's a real conundrum that.
How about T?YR! beer Martin (Tui? Yeah right!) as a stepping stone to salvation?

[Martin townshend]

Did I meet you at that wee Irish bar in Picton the other night?

[Ian]

You did indeed Martin - couldn't help introducing myself to a brewer of the real thing. I'm glad I did though, and it was nice to meet you and your mate. One thing is sure, it has hastened plans for a visit to the Moutere Inn!
Cheers,
Ian

[Stu McKinlay]

Emerson's M'Lord Mild is on now at Regionals and Bar Edward. 3.6% with a subtle, yet delcious, display of malt and hop.

I reckon it will get the same mixed reaction that Kid Chocolate got for us. A lot of people who have been drinking craft beer for a while will be really pleasantly surprised by the sessionability of it. They'll probably wish it was on handpump. Others, especially those who are fairly new to the craft beer scene (and no offence but still on the bigger and hoppier is better vibe), will wish it was three times the strength with quadruple the hops.

I had a pint at Bar Edward on Saturday and thought it was marvellous. Got a 2L rigger yesterday, let it warm up and decarbonate during the afternoon, and I so so wish I had more when I poured the last pint. The kind of beer i can drink all day.

[Martin townshend]

It's on at the Moutere Inn too

[Ian Marriott]

Martin this is an interesting one for me, I own a bar that has anything up to 60 good beers in the fridge and our biggest challenge was switching people on to taste and things that had flavour. Without demeaning the quality we found that standard Lion red joe blows have taken to the Harringtons Kiwi Draught and a couple of their Heritage range. Kiwi draught now has quite a fan base in our place and some have moved on to be a little more adventurous and taste others so I guess it was a gateway beer but also we train the staff to I guess assess what they think the customers palate will tolerate and then align it with a beer that potentially meets their expectations. It doesn't always work but more often than not if you tell them that this is the closest we have to XXX they believe us...after all we know what we are talking about ha ha. That said the drip trays have been emptied into a glass when someone orders Lion dead before today. One customers response to that was that if the drip tray tasted that good he had better order a beer (Hofbrau Original by the way) I guess what I am trying to say is that if we stick to our guns and maintain the quality of the product we sell then hopefully down the track we are making in-roads into the Crap brewing market and slowly gaining a share of their market rather than encouraging people to continue to drink beers or style that they are mass producing. Just my opinion

[Tony]

I had it on handpump, at Pomeroys, when I was in Christchurch. Richard brought it in and set it up that night. Not only had I been drinking some great beers, for the previous few hours, but Richard walks in and releases this Mild. I just about spit in my rompers.