So, while I’m going through the classes I’ve been putting off, how can I procrastinate on the engineer? He just got a major update, and he’s more interesting to play than ever!
As the game’s building class, the engineer is a tinkerer and loves to create things by hand, in the field. Therefore, it’s easy to assume the engineer makes his own beer. As he’s a homebrewer, he’s more likely to make ales (which ferment at warm temperatures) than lagers (which are cold-fermented), as ales are generally simpler to make, especially considering the Texas heat. This rules out bocks, which are the current trend in Texas. But that’s okay.
Homebrewers love to make pale ales, which are a hoppy, but not too bitter, light-colored ale. They’re good session beers, with about the same amount of alcohol as a mass-produced lager. They have a generally low amount of maltiness. Popular pale ales include Sierra Nevada Pale Ale. The only problem is that a pale ale is a fairly clearly defined style.
A good way to make a beer more unique is to add something to it. I would like to do this by adding a fruit native to Texas. Prickly pears grow in Texas, and might give the beer a nice REDdish-pink color. Or I could backsweeten with agave for a BLU beer. From what I google, it looks like Texas can grow a variety of fruits, so I’ll need some time to think about this. Anyone who knows more about Texas agriculture: Your advice would be appreciated.
Speaking of engineering, I’ve been debating saving up for kegging. That’s where I put beer in a keg instead of bottles, which allows me to better control the carbonation (or nitrogenation for some stouts). Of course, using a keg means building a kegerator, which keeps the beer cold and on tap. I just so happen to have an empty old refrigerator waiting to be used, which I will either convert into a fermentation cabinet or kegerator (or both!). How awesome would it be to make it into a Dispenser that dispenses beer? I have the tools. I just don’t have the money or the courage to start drilling holes in a fridge.
Plus, I would finally get to make vegetarian nitro-stouts for my vegetarian friends, who will not try Guinness or Murphy’s because they use isinglass, a fining agent made from fish. There’s no real reason for them not to use agar agar (a seaweed fining agent) instead, but I think they’re afraid to change old, much loved recipes. Considering that nitrogen stouts are one of life’s great pleasures, I really want to fix this for them.