CHANGSTAR: Audiophile Headphone Reviews and Early 90s Style BBS
Non-Audio Stuff => Food and Drink => Topic started by: keanex on December 22, 2014, 09:51:01 AM
-
I'm a huge beer guy, I love brewing and drinking all sorts of beer. I'm surprised there's no thread for it so let's start one.
I just had two Founders All Day IPAs, it's on sale for less than $1 a can right now and that's a hell of a buy in my opinion. Lately I've been loving Victory's Hop Ranch and Founders Breakfast Stout.
-
Got my hands on a few bottles of Pliny the Elder. Best IPA I think I've had.
-
I typically stick to a local nashville brewery...gotta support the locals.
http://yazoobrew.com/
I'm also a fan of Boulevard from Kansas City, though they've stopped shipping their stuff to TN.
Left Hand also has some great stuff.
-
Got my hands on a few bottles of Pliny the Elder. Best IPA I think I've had.
I think that Pliny is an excellent beer and it's a huge pioneer in the world of beer. Vinnie is a wonderful brewer. With that said I honestly think that Pliny is highly overhyped by this point. The IPA market has been saturated with brilliant IPAs and chances are you can find one you enjoy just as much while costing less. That's my experience anyway, I know some people have tried 100's of IPAs and find Pliny their favorite.
Does Troegs distribute into your area?
-
Some beers I'm totally down with.
(http://www.bineandvine.com/shop/images/2989/gouden+carolus+cuve-van-de-keizer-blauw.jpg/)
(http://www.beerfm.com/wp-content/uploads/2014/06/Sameul-Adams-Tetravis.jpg)
(http://cdn2.bigcommerce.com/server900/b0811/products/1197/images/989/AveryDictatorSeriesTheCzarImperialStout22oz__36693.1411551402.1280.1280.JPG?c=2)
-
Cuvee de Keizer is delicious, an excellent quad for sure!
Tonight I drank some Lagunitas Sucks which is a malty but hop prominent IPA, a Dogfish Head Raison D'extra which is a bit boozy and heavy on the raisins, and a Founders Porter which is a world class porter.
-
I think that Pliny is an excellent beer and it's a huge pioneer in the world of beer. Vinnie is a wonderful brewer. With that said I honestly think that Pliny is highly overhyped by this point. The IPA market has been saturated with brilliant IPAs and chances are you can find one you enjoy just as much while costing less. That's my experience anyway, I know some people have tried 100's of IPAs and find Pliny their favorite.
Does Troegs distribute into your area?
I'm in Northern CA not far from San Fran. I've never seen it. I agree, we have to many great IPA's out here, just in the Sacramento area that are as good as Pliny it's difficult to choose from. But who's complaining. I just discovered Hoptologist by Knee Deep Brewing. Very close to Pliny, and cheaper.
-
I'm in Northern CA not far from San Fran. I've never seen it. I agree, we have to many great IPA's out here, just in the Sacramento area that are as good as Pliny it's difficult to choose from. But who's complaining. I just discovered Hoptologist by Knee Deep Brewing. Very close to Pliny, and cheaper.
Yeah, Pliny was a pioneer beer, but I think that in 2014 it doesn't retain it's luster. It definitely commands respect though!
-
And it commands a premium price. It's not bad here as we are close to the brewery, but I have heard stories!
-
No Troegs that I have seen around California so far, I hand-carried mine from PA this year...brought back the Cultivator (Helles Bock). Had a "candy corn/grapefruit" thing going on that I just really dug. The Troegenator was probably better for most people, it was just great off-tap (a double bock).
As far as malty IPA's, I'm not as keen on the Dogfish Head 60/90/120 minute IPA's. I find Drake's "Denogginizer" to have a better malty/hoppy balance if in that realm.
At the meet this Sat., I have some Knee Deep Hoptologist (a favorite of mine too, Ringingears) plus some Pliny, plus some West Coast Brewing "Palate Wrecker", plus some Stone "Drink by Dec 26th". Tried the Stone "super fresh/dated" stuff again tonight and it just doesn't hold up in viscosity, balance, carbonation, nose, extension compared to others.
Pliny is still first on my list (even after comparing to the other IPAs at Russian River), but I love the Knee Deep stuff (Simtra is nice too). The West Coast Brewing "Palate Wrecker" has some of that 21st Amendment "Brew Free or Die" Ludens Honey/Lemon cough drop thing going on that is okay for me, interested to see what others think.
Hafta say that Avery Brewing Dictator's Series "Maharaja" is on my great list (do need to try Czar, Anax- & those other two look interesting too). An easier find and also enjoyable is Ninkasi Brewing Co. "Tricerahops".
Also Clown Shoes' "Muffin Top".
Lagunitas' "Little Sumpin' Sumpin'" is great... It's a good time for beer. (While I agree that Ballast Point's "Sculpin" is now past the point, I still have to give it to Pliny.)
-
Well CEE TEE, now I have go to the mini-meet. Wife has told me I have to go. How lucky I'm I? Yes, very good time to be a beer drinker in NorCal. We will be listening to some music? :)p13
-
No Troegs that I have seen around California so far, I hand-carried mine from PA this year...brought back the Cultivator (Helles Bock). Had a "candy corn/grapefruit" thing going on that I just really dug. The Troegenator was probably better for most people, it was just great off-tap (a double bock).
Hafta say that Avery Brewing Dictator's Series "Maharaja" is on my great list (do need to try Czar, Anax- & those other two look interesting too). An easier find and also enjoyable is Ninkasi Brewing Co. "Tricerahops".
Troegenator and Majaraja are two of my all-time favorites! I drink a Troegenator a week!
-
Living in Washington state, I'm pretty partial to breweries from WA to CA. In particular, Ninkasi and Stone breweries are great picks, in my opinion.
Ninkasi, at the moment, is my favourite brewery. Its IPAs are fantastic, but the real winner is an oatmeal stout called "Oatis". It presents a very dark flavor profile, reminiscent of, though not quite similar to, a quality dark roast coffee. Its balance is lightened a bit by a stronger hops presence than I detect in many stouts and it is undoubtedly one of the smoothest drinks I've come across.
I also agree with CEE TEE, that Tricerahops, is a pretty good double IPA. I haven't had the opportunity to try some of the best IPAs out east while at university, so I can't compare it directly to any east coast brews, but I've never been disappointed by either of Ninkasi's IPAs when looking for a brighter drink.
-
Has anyone tried the Stone "Sell Buy __ __ __" beer the empty lines are dates, the current on is a date in March. Great fresh hop flavors, but not bitter. Has a lot of the characteristics of Pliny the Elder". Nice job!
-
Has anyone tried the Stone "Sell Buy __ __ __" beer the empty lines are dates, the current on is a date in March. Great fresh hop flavors, but not bitter. Has a lot of the characteristics of Pliny the Elder". Nice job!
It's too bad I'm not back home right now. Beer from the west coast rarely makes its way out here to NY. Hopefully there'll be a "Sell Buy" variety of Stone in grocery stores that I can sample from when I get back home this summer.
-
A new one seems to coming out more often. They used to only make it 3 times a year I was told my the wine/beer manager at a local store. The big guys don't seem to carry it. I discovered it at a locally owned market. If you are ever in the Sacramento area PM me and I'll let you know if they have any in their stores.
-
^I've seen the "Sell By XXXX" Stone offering at local Costco. And I have a place nearby if somebody local PMs me. I do keep trying them, but I am not the biggest Stone fan except for the early Vertical Epic releases. I think I still just hanker for that early Vertical Epic creativity. I do thank them for helping blaze the way to big modern IPA releases much the way that Ballast Point Sculpin IPA also contributed to the segment but doesn't shine as much as some of today's offerings (to my taste).
CCS: I will try that Ninkasi Oatis! Thanks for the reco. :)p5 I dig stouts and porters for big and a departure from the IPAs. I'm also a big sour/Flemish ale and Belgian guy.
keanex: As for CCS and Troegs/Avery...cool! Not just me. I'll be visiting Avery and Oskar Blues late March. Will report back after visiting two of my favorite breweries.
It is such a great time for brews. Helped me let go of scotches and wines as I have become more of a family guy...somehow more acceptable but also more fattening (unfortunately). Something that I had and liked recently was the Drake's Jolly Rodger Imperial Coffee Stout. Apropos. But it was out of the pub's fridge and I'd like to try it again closer to cellar temp. Maybe 60-65 degrees F? I also tasted through Dogfish Head again (including 120 Minute IPA off draft) and I am really not a fan except for what I consider a "crowd-pleasing" Chateau Jiahu which is not a beer, and I have had in bottles.
-
^I've seen the "Sell By XXXX" Stone offering at local Costco. And I have a place nearby if somebody local PMs me. I do keep trying them, but I am not the biggest Stone fan except for the early Vertical Epic releases. I think I still just hanker for that early Vertical Epic creativity. I do thank them for helping blaze the way to big modern IPA releases much the way that Ballast Point Sculpin IPA also contributed to the segment but doesn't shine as much as some of today's offerings (to my taste).
CCS: I will try that Ninkasi Oatis! Thanks for the reco. :)p5 I dig stouts and porters for big and a departure from the IPAs. I'm also a big sour/Flemish ale and Belgian guy.
keanex: As for CCS and Troegs/Avery...cool! Not just me. I'll be visiting Avery and Oskar Blues late March. Will report back after visiting two of my favorite breweries.
It is such a great time for brews. Helped me let go of scotches and wines as I have become more of a family guy...somehow more acceptable but also more fattening (unfortunately). Something that I had and liked recently was the Drake's Jolly Rodger Imperial Coffee Stout. Apropos. But it was out of the pub's fridge and I'd like to try it again closer to cellar temp. Maybe 60-65 degrees F? I also tasted through Dogfish Head again (including 120 Minute IPA off draft) and I am really not a fan except for what I consider a "crowd-pleasing" Chateau Jiahu which is not a beer, and I have had in bottles.
Maybe try it around 50+ degrees first and see if you'd prefer it warmer than that. You don't want to drink stouts at very cold temperatures, but I don't enjoy them when they get too warm, either. I think high 40s to low 50s is usually a good place to start, and if you prefer them a touch warmer than that, you can let the room bring it up a touch before opening/pouring.
-
I never got to try Three Floyd's Dark Lord when I was in school in the Midwest.
http://darklordday.com/
Supposed to be one of the best beers you can buy.
-
Great recos, thanks! Hey I had a Stone Drink By 12/24/14 lying around and it is better than I remember when I had it fresher. So maybe I do like this one...the bitterness is a bit separate and not as integrated between the sweet/citrusy entrance and the hoppy finish. What the Pliny does better is a bit rounder/bigger pine-herbal entrance with more elegant/integrated hop finish, IMO. The Stone "Drink By" is a bit brighter acid up-front and bit more bitter on the finish. One of my favorite Stone beers though!
Edit: 12/26, just threw the bottle out. :)
-
I'm a sissy. Any particular recommendations for light beers (low bitterness)? And I'm not talking cheap American beer water, because that is no good either to me.
-
At this point beer isn't bitter to me, but Corona Familiar is awesome. If you want to start slow then start with NA beers then go to miller genuine draft
-
I'm a sissy. Any particular recommendations for light beers (low bitterness)? And I'm not talking cheap American beer water, because that is no good either to me.
A lot of people would probably criticize this recommendation for being a little too sweet, but I found that Venn, a lager by Ninkasi, is actually pretty good. Virtually zero bitterness that I could detect, and I'm pretty good at picking bitterness out of almost any non-brown ale, so I'd suggest giving that a try.
If you're only talking about low bitterness, and not about low alcohol content, then you may also think about trying a couple of different stouts. If you're looking for a dessert drink, chocolate stouts are fantastic. Stouts, in general, are less bitter than your typical pale ale flavor profile, but are dark, strong and taste of roasted malts. They're definitely not light in any sense of the word, other than not being particularly bitter, though.
Blue Moon is also pretty famous for non-bitter wheat ales. In particular, Belgian White is pretty decent. Not as bold, in flavor, as the others I suggested, but still pretty good. If you can handle a little extra bitterness for the sake of better flavor, UFO White is a better wheat ale than most of the Blue Moon varieties, in my opinion.
-
I'm a sissy. Any particular recommendations for light beers (low bitterness)? And I'm not talking cheap American beer water, because that is no good either to me.
Everyone knows margaritas while listening to katy perry is manliness thing ever to do. Some times I even kick back with some fruit drinks and pop in some backstreet boys. Everyone know how I get it in na mean.
-
Martha Steward recommends Bell's Oarsman...
https://www.yahoo.com/food/5-beers-for-sweet-tooths-107895555690.html
-
At this point beer isn't bitter to me, but Corona Familiar is awesome. If you want to start slow then start with NA beers then go to miller genuine draft
Oh, I'd actually recommend Miller High Life over Genuine Draft. If you have not yet tried it, it's a nice lighter beer for a hot day.
-
Is he talking about lighter beer or light beer? Not the same thing....
-
Is he talking about lighter beer or light beer? Not the same thing....
I thought lighter beer, and offered a couple dark ones based on his description of lighter as being less bitter. I am not entirely certain what the question is, though, so my recommendations may have been a little off.
-
Primarily low IBU. No beer water. I guess I've seen some of the low ibu stuff described as light but I'm a beer newbie.
-
Primarily low IBU. No beer water. I guess I've seen some of the low ibu stuff described as light but I'm a beer newbie.
Okay, that's about what I thought. I'll let my recommendations stand, then. A lot of the ones I suggested aren't "light beer," but none of them are very bitter and tend to be medium- to full-bodied, so you'll get some flavor out of them, too.
-
^Yeah a Doppel Bock would fit the bill then. East Coast? Yuengling's Doppel Bock. Dunno where Hans is.
-
Colorado.
-
Colorado.
Aren't there a handful of good craft breweries out in Colorado? If you can make time for it, give them a brief visit and ask, in person, about their less bitter offerings. They may be able to point you toward something that you'd really enjoy. Also, if you have any alcohol vendors that specialize primarily in beer, give that a try.
Honestly, if you can take a couple pictures at a supermarket/grocery store that has a large selection, you can look those up online and figure out which may best suit your needs, as well. Just do your best to steer clear of anything that says "IPA" on the bottle for now. Not all of them are very bitter, but if you're looking specifically for low-IBU, then you're not after an IPA right now.
-
Yeah I've gone to a few breweries. Lately I've just been picking stuff up at random from the liquor store to try but was curious if anyone had particular recommendations.
Grocery stores/supermarkets can't sell anything but low-alcohol beer or similar (3.2% or less) in this state. Just a heads up in case you visit and wonder why the beer you picked up at a King Soopers is so mild. :)
-
Colorado.
Left Hand is from Colorado, I believe.
I like their Milk Stout quite a bit.
-
I will try to visit: http://www.oskarblues.com/ [size=78%]When I am out in Broomfield next month...[/size]
-
I'm a sissy. Any particular recommendations for light beers (low bitterness)? And I'm not talking cheap American beer water, because that is no good either to me.
I'm way late on this, but any sort of Belgian will generally be low in bitterness. Brown ales, stouts, and porters will be as well. It's hard to recommend anything in particular without knowing where you're located though. A lot of the Summer ales coming out will fit you fine as well.
Edit: Saw you're in Colorado, some off of the top of my head:
Avery Ellie's Brown Ale, Avery White Rascal, Left Hand Milk Stout, Goose Island Honker's Ale and Breckenridge Vanilla Porter are some standard recommendations but if you're looking to branch out to really interesting/world class stuff here's some recs.
Anchorage The Tide and It's Takes - A strong Belgian triple aged in Chardonnay barrels with a yeast strain known as Brett. This beer is complex with aromas and flavors of butterscotch, vanilla, banana, leather, lemon and oak. It's a bit pricey, but out of this world good.
Anderson Valley Gose - There's a blood orange and a regular. Both are tart like unsweetened lemonade, available in cans and low in alcohol. Some people find the tartness to be a turn off, some refreshing, so buy a single first if possible.
Ballast Point Grapefruit Sculpin - You say that you don't like bitterness and this is an IPA. This is one of the most fruit forward beers I've ever had though. If you like grapefruit then try a bottle.
Clown Shoes - Most of their beer in general is low in bitterness outside of their IPAs. Check into their line of stouts, they're all really good for what they are trying to accomplish.
Crooked Stave - This brewery makes a lot of funky and sour beers. If you're feeling adventurous these are some of the most rewarding beers around.
Dogfish Head Midas Touch - A beer, mead and wine hybrid, a really unique brew that makes for a nice desert pairing and is really approachable.
Goose Island Sofie - A saison (a Belgian style beer) aged partially in wine barrels with orange peel. This is a wonderful beer and I haven't met many people who haven't enjoyed this.
-
I've grown tired of ipa's. Everyone and their grandmother have 20 ipa variations, not that there is anything wrong with that. Although I do enjoy white ipa's, especially Sweetwater's white ipa but it's only seasonal. I'm more a Belgian golden aficionado. A couple of my favorites are Duvel and Wild Heaven's Invocation ale but I'm always looking to try others. Any Belgian recco's? I've probably tried most I have access too but always fun to hunt.
-
I agree, for the most part. I'm not all that happy trying everyone's IPA that tastes like everyone else's IPA at this point. They all taste more similar than different, and I grow tired of that pretty fast.
However, I simply cannot give up Ninkasi's IPAs, particularly Tricerahops, their double IPA. It's not gonna be everyone's favourite brew, but I feel that it is something a little special and unique, betraying the three letters printed on its bottle.
-
I've grown tired of ipa's. Everyone and their grandmother have 20 ipa variations, not that there is anything wrong with that. Although I do enjoy white ipa's, especially Sweetwater's white ipa but it's only seasonal. I'm more a Belgian golden aficionado. A couple of my favorites are Duvel and Wild Heaven's Invocation ale but I'm always looking to try others. Any Belgian recco's? I've probably tried most I have access too but always fun to hunt.
Where are you located?
-
Where are you located?
Southeast/Georgia
-
Southeast/Georgia
Here's a list of some things to look out for:
21st Amendment Sneak Attack Saison (seasonal)
Allagash White
Allagash Tripel
Avery White Rascal
Avery Salvation (large bottles)
Bells Oarsman (will be lightly tart)
Bells Oberon
Boulevard 80 Acre Wheat
Dogfish Head Red and White (large bottle)
Goose Island Sofie
Goose Island Matilda
Green Flash Rayon Vert
Heavy Seas Red Sky at Night (Seasonal)
Kona Big Wave
North Coast Pranqster
Dominion Candy
Ommegang Hennepin
Southampton Double White
Stoudts Triple
Victory Helios
Victory Golden Monkey
Weyerbacher Merry Monks
That's a list of things in your realm of potentially liking. No exactly Duvels or anything, but in the same game.
-
Here's a list of some things to look out for:
21st Amendment Sneak Attack Saison (seasonal)
Allagash White
Allagash Tripel
Avery White Rascal
Avery Salvation (large bottles)
Bells Oarsman (will be lightly tart)
Bells Oberon
Boulevard 80 Acre Wheat
Dogfish Head Red and White (large bottle)
Goose Island Sofie
Goose Island Matilda
Green Flash Rayon Vert
Heavy Seas Red Sky at Night (Seasonal)
Kona Big Wave
North Coast Pranqster
Dominion Candy
Ommegang Hennepin
Southampton Double White
Stoudts Triple
Victory Helios
Victory Golden Monkey
Weyerbacher Merry Monks
That's a list of things in your realm of potentially liking. No exactly Duvels or anything, but in the same game.
Thanks for the list! I'll be adding some of these to my phone to have on me to hunt for. Duvel is my staple.
-
Thanks for the list! I'll be adding some of these to my phone to have on me to hunt for. Duvel is my staple.
Pranqster is one of the most overlooked beers, definitely give that a try. It's a bit sweeter than Duvel, I also find it a bit more fruity, but it's up there. The rest are just darn good light (in color) Belgians of various sorts. Enjoy!
-
Discovered a new to me brew from local brewery Red Brick. Their Belgian style wheat 'Hibiscuwit' is pretty great. It has a fascinating cloudy deep golden red-orange appearance. I've found it in bottles and cans. Overall a really nice score.
-
Pranqster is one of the most overlooked beers, definitely give that a try. It's a bit sweeter than Duvel, I also find it a bit more fruity, but it's up there. The rest are just darn good light (in color) Belgians of various sorts. Enjoy!
Fun story: Shot a friend's wedding and they had Pranqster on tap. Many loved it and were NOT used to higher alcohol content. That reception ended up dancing on the tables.
If you try Pranqster, also try Brother Thelonious too (fantastic off draft). Same North Coast Brewery.
-
Hmm....was kind of startled at first, but I think I'm starting to get the sour apple and pear nature of this Duchesse De Bourgogne.
-
Hmm....was kind of startled at first, but I think I'm starting to get the sour apple and pear nature of this Duchesse De Bourgogne.
I generally get red wine vinegar/tart cherry myself, I'll have to get another bottle. Is it your first sour?
-
I generally get red wine vinegar/tart cherry myself, I'll have to get another bottle. Is it your first sour?
Yup. Unless one considers a Kriek sour. I've had Krieks before and that is definitely cherry.
-
Yup. Unless one considers a Kriek sour. I've had Krieks before and that is definitely cherry.
Depends on what sort of kriek, something like Lindemans Kriek would be a sweetned lambic instead of a sour one, though most kriek lambics will be sour/funky. Sometimes you'll see beers that aren't lambics call themselves a kriek, or have kriek in the name, but it really shouldn't from my understanding and they won't likely have any sourness.
-
Just found some of this stuff thankfully! Been on the hunt around here since my last trip to Korea. I hear the unpasteurized stuff is even better still.
(http://i1284.photobucket.com/albums/a571/rumahwine/Makkoli/KooksoondangMakkoliPoster5_zps8b964bee.jpg)
(https://www.isetan.com.sg/assets/images/5954/zoom/2._Kooksoondang_Makgeolli_750ml.jpg?1383128967)
-
Just found some of this stuff thankfully! Been on the hunt around here since my last trip to Korea. I hear the unpasteurized stuff is even better still.
(http://i1284.photobucket.com/albums/a571/rumahwine/Makkoli/KooksoondangMakkoliPoster5_zps8b964bee.jpg)
(https://www.isetan.com.sg/assets/images/5954/zoom/2._Kooksoondang_Makgeolli_750ml.jpg?1383128967)
I had no idea that even existed, the closest I have ever come is this:
(http://www.importedmexicanfoods.com/images/drinks_p030s.jpg)
plus this:
(http://bestvodka.net/wp-content/uploads/2012/07/Popov_Vodka.jpg)
which I am hoping pales by comparison
-
Primarily low IBU. No beer water. I guess I've seen some of the low ibu stuff described as light but I'm a beer newbie.
Also, good God, how have I not read this thread yet?! Hans, you need to try the ayinger celebrator if you have not yet: http://www.beeradvocate.com/beer/profile/39/131/
It is the holy grail of doppelbocks: lots of complex flavor, above average abv, and below average ibu; it drinks easily, but you won't feel like you cheated by drinking it.
-
I like doppel and trippel bocks, but the Celebrator didn't do it for me. Maybe I need to revisit.
-
The biggest complaint I hear about it is that it is "boring", which I suppose is fair if you are used to craft ales and beers with complex hopping. Spaten's optimator by comparison has a pungency I don't like in a doppel, but my hop head friends love for some reason. I really like Celebrator as a consistent, inoffensive doppel, that lets me taste everything the malts have to offer.
-
Just saw this. If anyone is going to be near Sacramento tonight I hear this is a great event. It's the Rivercats ballpark, Giants AAA team.
http://www.raleyfield.com/brewfest/?camefrom=EMCL_663266_28345651 (http://www.raleyfield.com/brewfest/?camefrom=EMCL_663266_28345651)
-
recent discovery:
OMG it is very nice.
http://www.ratebeer.com/beer/ballast-point-victory-at-sea/100542/ (http://www.ratebeer.com/beer/ballast-point-victory-at-sea/100542/)
Victory at Sea
2009 Silver at the LA County Fair
2007 Silver Certificate and 2011 1st Gold at the California State Fair
2007 Silver and 2008 Gold Ribbon at the San Diego County Fair: Craft Brewer's Festival
2011 Bronze at the San Diego County Fair International Beer Competition
2014 Gold at the Brussels Beer Challenge
-
I like doppel and trippel bocks, but the Celebrator didn't do it for me. Maybe I need to revisit.
I agree. I think Schneider's Hopfenweisse and Troegs Troegenator are top tier though. I don't know how anyone could describe Celebrator as boring though, it's more complex than whatever IPA they're drinking.
And yeah, Victory at Sea is world class.
-
how have I not found this thread before since a glass of Belgium (something) is always at my desk during listening and reading change.
anyway, being in colorado- throw a nickel you hit a brewery who makes crappy IPA and over hops every beer, yet calls them "Craft".
I call that crap.
Luckily 12 Degree Brewing in Louisville is legit, does it right- Belgian styles, european ingredients and no amerikan IPA repetition ad nauseum.
Avery sucks.
for me,
top quad out of Belgium = Straffe Hendrik Quad, followed by St Bernardus ABT 12.
top american made and bottled quad: Sixth Glass by Boulevard/Smokestack KC, Mo.
back here soon with my top Trappist recommendations, and 1 to avoid.
:money:
-
Avery Czar is awesome. Only stout I drink. I prefer it to St. B ABT 12 tbh but those are two different beers. I appreciate what ABT 12 is and does (I have a 4 pack in my fridge), but my flavor profile prefers something like Gouden Carolus Van De Kaizer Blauw. I suppose ABT 12 is kind of like the Ety ER4S to me. Nice reference to have but I enjoy other things more.
-
Anax,
indeed the Carolus is a nice one! will pick one up this week in your honor to re-aquaint myself with it.
if ABT 12 is a fall back, we have similar genius level quad palettes. aha!
for a cheaper, yet a tad too sweet (plums) quad: the Ovila Abbey Quad is a lower cost, USA gem.
-
There is quite a bit from Avery that is very good. Mephistopheles is excellent, Uncle Jacobs Stout, Maharaja is an excellent IPA.
-
Avery sucks.
I don't know how you can even say this when they make a fantastic year-round brown ale and witbier along with many great seasonals from Belgian inspired beers to world class stouts. In-fact in reference to your "over-hopping" complaint, Avery is one of the least offenders in the American beer market. Their IPA is mild and Maharaja is a seasonal.
That's ignoring their sours or barrel aged beers, almost all of which are phenomenal.
I mean there are a lot of other Colorado breweries I would target before I even thought of disliking Avery.
-
Avery has some offerings that are WAAYY too much, I agree: Samael's, The Beast (for example).
But Anax turned me onto The Czar after I recommended The Maharaja to him (he wasn't a fan)...I love both of these beers.
Also out of Colorado, I am an Oskar Blues fan: Ten Fiddy is insanely great but really hard to get. Old Chub is like a more delicious Guinness and Old Chub Nitro is just creamy and an even better variation.
Knee Deep Brewery. Hops Masters. Just saying this again. Midnight Hoppiness, Simtra, Hoptologist DIPA, Batch 138, so many great ones from this place.
-
Really enjoy the Hoptologist. Don't like a lot of the hop heavy beer out but this is very good. Deep Knee does a great job. And only 45 minutes away so we get it fresh.
-
My more recent discoveries.
Went to Kansas City, and tried a lot of Boulevard Beer. Their Tank 7 is an absolutely awesome Farmhouse Ale. Apparently, the Saison-Brett is also fantastic, but I wasn't able to track it down.
Founders finally started sending their stuff to TN. The Centennial IPA is quite good, but I really love their Porter. It's described as Dark, Rich, and Sexy. A pretty apt description if you're a porter fan.
-
I don't know how you can even say this when they make a fantastic year-round brown ale and witbier along with many great seasonals from Belgian inspired beers to world class stouts. In-fact in reference to your "over-hopping" complaint, Avery is one of the least offenders in the American beer market. Their IPA is mild and Maharaja is a seasonal.
That's ignoring their sours or barrel aged beers, almost all of which are phenomenal.
I mean there are a lot of other Colorado breweries I would target before I even thought of disliking Avery.
granted, there are certainly worse than Avery, but those I don't seek out. nor do those "worse breweries" seem hell bent on Boulder county domination.
some back drop:
worked for years within walking distance of the Avery tap/brewery in Boulder. would walk over at the request of co-workers and friends, but tired of every beer having the SAME taste of hops just in varying strengths.
as if their list of grain ingredients was so limited in variety, that underlying flavors were common amongst all.
when the same "hops taste" exists in a Avery stout as in their IPA, I scoff at their "sophistication" or ability to find a yeast, grain or malt recipe that is worthy of praise.
my years long boycott of Avery began once they aggressively jumped into every restaurant possible with their taps (of similar tasting brews). the result= finding decent european beer on tap in Boulder county is akin to a needle in a haystack.
for as amazing as the amerikan craft beer scene has become-
the Belgians, Germans and other europeans figured out the best eons ago.
If I see one more American craft pumpkin ale or black-bean Stout, it's one too many.
luckily Reuben's in Boulder has continued dealing Belgians on tap.
without 12 Degree Brewing's pure uniqueness with euro ingredients, virtually every brew place is becoming a copy cat of each other.
alas my palate is likely not as wide-ranging as ya'll- strongly preferring Belgians, full bodied ales, quads, porters, stout.
despising anything close to IPA. it's a lazy american brewing fad- hop it up, bitterness rulez. feh.
-
I do not like hoppiness. I do not like bitterness. I love Avery Czar stout and I do not tend to like stouts either for being to bearish on the burnt/roasted coffee notes. I kind of :-Z at the German beer comment. If there is a German Beer made with the fabled "Rheinheitsgebot" nonsense that's better than a typical Belgian Quad or Avery Stout, I haven't had it. Heck, I'd take just about any Czech Pilsner over most Kraut hopp garbage by a mile. Kraut beer is quite hoppy and bitter so I'm not sure how you can put them next to the Belge. What makes them different from most American IPAs is their cheap and unrefined flavor IME. I do not like something hoppy like the Maharaja but I can appreciate the nose, complexity and refinement that it produces. Good luck finding a beer in the Hoffbrau that can match any average American craft beer from a 7-11. My 2 cents. I suppose I can give the Krauts some credit for Hefeweizen.
I'm not a fan of IPAs and hops, but I can appreciate the amazing quality of American brews being put out that aren't IPAs. If it wasn't for all that, we'd still be left with Bud and Pabst.
Belgium is Belgium and nothing more need be said about that. We must all bow down.
-
I kind of :-Z at the German beer comment. If there is a German Beer made with the fabled "Rheinheitsgebot" nonsense that's better than a typical Belgian Quad or Avery Stout, I haven't had it. Heck, I'd take just about any Czech Pilsner over most Kraut hopp garbage by a mile.
If it wasn't for all that, we'd still be left with Bud and Pabst.
Belgium is Belgium and nothing more need be said about that. We must all bow down.
Anax,
we are completely IN LINE! bowing to Belgium Brew is the One True Way.
1. german comment was basically throwing other another European country a bone in order not to sound like a Belgian snob.
they must brew something good to host Oktoberfest?
2. agreed that a CZ pilsner on a hot day can be refreshing.
Back to the Trappists I say....
altho the new American Trappist beer 'Spencer' is a bit too mild and lacks some deeper complexity that appears possible at first sip.
-
granted, there are certainly worse than Avery, but those I don't seek out. nor do those "worse breweries" seem hell bent on Boulder county domination.
some back drop:
worked for years within walking distance of the Avery tap/brewery in Boulder. would walk over at the request of co-workers and friends, but tired of every beer having the SAME taste of hops just in varying strengths.
as if their list of grain ingredients was so limited in variety, that underlying flavors were common amongst all.
when the same "hops taste" exists in a Avery stout as in their IPA, I scoff at their "sophistication" or ability to find a yeast, grain or malt recipe that is worthy of praise.
my years long boycott of Avery began once they aggressively jumped into every restaurant possible with their taps (of similar tasting brews). the result= finding decent european beer on tap in Boulder county is akin to a needle in a haystack.
for as amazing as the amerikan craft beer scene has become-
the Belgians, Germans and other europeans figured out the best eons ago.
If I see one more American craft pumpkin ale or black-bean Stout, it's one too many.
luckily Reuben's in Boulder has continued dealing Belgians on tap.
without 12 Degree Brewing's pure uniqueness with euro ingredients, virtually every brew place is becoming a copy cat of each other.
alas my palate is likely not as wide-ranging as ya'll- strongly preferring Belgians, full bodied ales, quads, porters, stout.
despising anything close to IPA. it's a lazy american brewing fad- hop it up, bitterness rulez. feh.
There's a lot that I'm going to address here.
1: Expand your palate. Hops are a beautiful plant that provide a huge depth of flavor from the white wine-esque New Zealand hops to the floral noble hops of Germany to the citrus and piney American hops. Sure they are just "bitter" at first, but most breweries now adays are focusing on maximizing the flavor through late hop and dry hop additions which do little in the way of bittering.
2: How can you say that their beers all taste the same? Czar is a big creamy and roasty imperial stout with barely a hint of bitterness, White Rascal is crisp with coriander and orange peel; refreshing and citrusy and Ellie's Brown Ale has flavors ranging from vanilla to chocolate with a firm English malt base. None of those three would be mistaken for each other.
3: The only dark beer that should be hoppy of theirs should be the New World Porter, which is basically a black IPA. I have never seen another one of their beers that's dark with a bitter leaning IBU content.
4: Lazy American fad to hop beers up, or ignorance of appreciation for the depth of flavors of hops? I'll leave that one to you to decide.
5: Speaking of German and Belgian brewers, traditional Belgian triples are decidedly drier and more bitter than American counterparts, same goes for the average Saison. Saison DuPont, the classic saison, when fresh, has a much more firm hop profile than many American versions.
Yeah, Germans and Belgians make great beer. That's true, they also make a lot of shit beer, hello Palm and Becks. Dismissing hops is silly as all heck though since a German Pils should have a firm noble hop presence and they're fine beers. Dismissing American IPA/Pale Ale and the likes as "lazy brewing" is showing ignorance to how to actually brew beer and the intricacies that go into hop schedules and hop choices as well as the flavors they contribute.
I find it funny, though, that many people who aren't too much into beer largely ignore the phenomenal British beers. An ESB can be a treat with the firm herbal and citrusy British hops perfectly balanced with the unique British malts. The quality of their low ABV offerings is astounding as well.
-
This is when I should mess with all of you and start talking about sours.
Belgian? Flanders Red Ale? "Flemish Sours"? I am a Cuvee des Jacobins Rouge fan.
Have tasted some of the Almanac Beer Co. but haven't found one to beat Jacobins yet.
New Belgian "Lips Of Faith La Jolie" is okay if you can't find the Jacobin.
Rodenbach can also be an introduction.
That oughtta rile up the beertelligentsia. :& :)p5
-
This is when I should mess with all of you and start talking about sours.
Belgian? Flanders Red Ale? "Flemish Sours"? I am a Cuvee des Jacobins Rouge fan.
Have tasted some of the Almanac Beer Co. but haven't found one to beat Jacobins yet.
New Belgian "Lips Of Faith La Jolie" is okay if you can't find the Jacobin.
Rodenbach can also be an introduction.
That oughtta rile up the beertelligentsia. :& :)p5
Doesn't rile me up, in-face Jacobins is my favorite sour I've ever drank, the only Flemish Red style that's comparable that I've had was Madame Rose. I do love the Duchesse though!
-
Destihl is doing well with their "Wild Sour" series. Here Gose Nothin' has been a hit with me.
-
^Oh, Destihl? I will have to try...
For you Belgian-talkers: http://www.beeradvocate.com/beer/profile/1255/
I LOVE Monk's. I didn't pay attention when I was last there and missed out on PLINY THE YOUNGER that they had a keg of during the week I was in Philly. People stay in line for 3+ hours at Russian River in California to have that.
BTW, the food at Monk's is fantastic too. Get their scallops and mussels at ONE in the morning. Crazy. I want this place in the Bay Area.
-
^Oh, Destihl? I will have to try...
For you Belgian-talkers: http://www.beeradvocate.com/beer/profile/1255/
I LOVE Monk's. I didn't pay attention when I was last there and missed out on PLINY THE YOUNGER that they had a keg of during the week I was in Philly. People stay in line for 3+ hours at Russian River in California to have that.
BTW, the food at Monk's is fantastic too. Get their scallops and mussels at ONE in the morning. Crazy. I want this place in the Bay Area.
I go to Monk's at least a few times a year, I live not far from there. Great mussles and frites.
-
having never stepped foot in Philly or Bruges, my favorite les moules place remains
Leon de Bruxelles
anywhere in Paris after 11pm.
-
Those of you in the Bay Area of SF may remember a cold Anchor Steam on a warm summer day. Still a great beer on a hot summer day. Or with some good Mexican-American food. Only using that term because it's hard to find the real deal. No, not complex, layered etc. But still a good beer with a burger or a Polish dog at the ballpark.
-
And Anchor Steam would have died if Fritz Maytag didn't happen to have one when they were in their death throes. He was a student at Stanford (roommate to Paul Draper of the awesome Ridge wine label) when he had an Anchor Steam at the Dutch Goose in Menlo Park. He said he finally found a great beer & the bartender told him to enjoy it because it was shutting down. Fritz didn't have much money from the Maytag fortune but he raised enough to save Anchor Steam and only quit running it 5 or so years ago. He spent a year in Germany learning how to brew, IIRC. The holiday brew was Fritz and spices having fun each year-end and I got to enjoy a few of those magnums...so good. Wasn't a fan of Old Potrero Rye, but still love Anchor. I grew up across the street from the guy who designed the first Anchor label the old way- by hand and T-square.
If you like blue cheese- try Maytag Blue and raise a glass to Fritz. That's him too.
-
And Anchor Steam would have died if Fritz Maytag didn't happen to have one when they were in their death throes. He was a student at Stanford (roommate to Paul Draper of the awesome Ridge wine label) when he had an Anchor Steam at the Dutch Goose in Menlo Park. He said he finally found a great beer & the bartender told him to enjoy it because it was shutting down. Fritz didn't have much money from the Maytag fortune but he raised enough to save Anchor Steam and only quit running it 5 or so years ago. He spent a year in Germany learning how to brew, IIRC. The holiday brew was Fritz and spices having fun each year-end and I got to enjoy a few of those magnums...so good. Wasn't a fan of Old Potrero Rye, but still love Anchor. I grew up across the street from the guy who designed the first Anchor label the old way- by hand and T-square.
If you like blue cheese- try Maytag Blue and raise a glass to Fritz. That's him too.
that's awesome -- I love their california lager! will have to check the cheese as well
-
Picked up a bottle of Schneider Weisse Tap 4. 'Tis a certified organic German wheat beer that is very tasty.
Lots of head, a nice tasty, spicy flavour with nice hops and a medium body. On the sweet side, so probably tough to put down more than a couple. A good flavour though, and a nice German brew. Very happy with it overall.
At 6.2%, it checks many boxes in my books.
Also, I am drinking this alone, while my girlfriend watches The Bachelorette.
-
An interesting synergy. I think I like it.
(http://cdn.shopify.com/s/files/1/0227/0581/products/Blue_Moon_Cinnamon_Horchata_Ale_6PK_12OZ_BTL_1024x1024.jpeg?v=1420732671)
-
good lord is that actually a beer or a juice bar smoothie at Alfalfa's?
there is a line of decency to be drawn with experimentations in beer.
-
Horchata Blue Moon. I actually bought it last Friday to bring to Poker night.
I may have liked it better than others because I had low expectations and it was pretty good. Have to concur but will definitely be to taste and I don't want to raise expectations. Better to say- "it's zokay". And see if anyone else besides OJ and I think it is too. :)p17
-
good lord is that actually a beer or a juice bar smoothie at Alfalfa's?
there is a line of decency to be drawn with experimentations in beer.
Give it a shot you might be surprised
-
Just tried dat marvel :
(http://www.duvel.com/sites/default/files/images/beer/tripel_hop_2015_1_2.jpg)
:)p5 p:3
Ali
-
I don't generally go in for anything besides lagers (my standard is Jever, the HD600 of beer), but Unibroue Maudite is quite appealing.
-
good lord is that actually a beer or a juice bar smoothie at Alfalfa's?
there is a line of decency to be drawn with experimentations in beer.
It's fine to experiment with beer, but Blue Moon is the Beats of the beer world and there are many other much better examples of horchata beer. Namely Xorchata from The Bruery which should be easily available to OJ since he's from California. It's okay, we all make mistakes in purchasing sometimes.
-
I see many are from NorCal. Any of you gone to the Boonviller Beer Fest (Anderson Valley Beer Fest)? When I lived in San Francisco, I went there every year.
I honestly can't remember all the different beers I've tried there.
As someone who really is not into high dosages of hops, I don't really drink IPAs. However, my friends were major hopheads, and they swore by Pliny the Elder. Pretty much at every place that had it on tap that is what they ordered, no matter what else was available.
For me, I do enjoy less hoppy beers: Lef, Delirium Tremens, Chimay, Hoegarden, fruit beers (framboise, kriek), La Fin Du Monde... hmm...lots of Belgian, trappist, and high potency beers...
For my "everyday" beer, I drink the Shiner Black.
-
It's fine to experiment with beer, but Blue Moon is the Beats of the beer world and there are many other much better examples of horchata beer. Namely Xorchata from The Bruery which should be easily available to OJ since he's from California. It's okay, we all make mistakes in purchasing sometimes.
Hah, I didn't buy it. But I did like it.
-
For me, I do enjoy less hoppy beers: Lef, Delirium Tremens, Chimay, Hoegarden, fruit beers (framboise, kriek), La Fin Du Monde... hmm...lots of Belgian, trappist, and high potency beers...
Ah, you, me and jexby can go drinking anytime. Fin Du Monde doesn't get enough appreciation. That and Chimay are like my bare minimum. I like Hoegaarden Wit bier.
-
Do you guys likes Leffe's?
I really like the Blonde, Radieuse and the Royale. And they're nicely priced, at least here.
There're three brazillian brands that make nice beers too, Eisenbahn, Wals and Baden Baden, but I think they're sort of impossible to find in other places.
Ops, I just find that Wals was building an factory in the US, maybe they're already avaliable there, anyone here tried it?
-
I love Leffe Brun. :)p5
-
Leffe! (misspelled in my last post) Delicious! Met a Belgian exchange student that came from Leffe's hometown. Lucky bastard.
@Anaxilus you bet! Totally agree with Hoegarden's Witbier, delicious.
-
Despite Hoegaarden and Leffe being Budweiser products they still taste pretty darn good.
-
Anybody like stouts? I'm a big fan of barrel aged stouts like Old Dominion Oak Barrel Stout.
-
Despite Hoegaarden and Leffe being Budweiser products they still taste pretty darn good.
Didn't InBev buy Bud?
Anybody like stouts? I'm a big fan of barrel aged stouts like Old Dominion Oak Barrel Stout.
Yes! If Death & Taxes from Moonlight Brewing was on tap, I would order it. http://www.beeradvocate.com/beer/profile/763/2306/ (http://www.beeradvocate.com/beer/profile/763/2306/). From a guy who doesn't like smokey Scotches, I did not find Death & Taxes to taste "charred" or "bitter". I found it more like a 70% dark chocolate on the bitter scale.
I don't I've had a chance to try Old Dominion, though. I knew more of the west coast breweries. Russian River, brewers of Pliny The Elder, has a good stout (not sure how available it is, O.V.L. Stout). Their porter is delicious, though.
-
Didn't InBev buy Bud?
Yes! Thank GOD!! No one can blame the U.S for Budweiser anymore. It's Europe's problem now. Enjoy.
I'd rather be blamed for drowning Polar Bears or Yankee Imperialism than making Budweiser.
-
Despite Hoegaarden and Leffe being Budweiser products they still taste pretty darn good.
Yeah, inBev ows them now, at least here in Brazil it helped a lot, some beers that used to be much more expensive became cheaper and nicely priced, like the Leffe's and the Hoegaarden, this weekend I was able to get a sale on a website, they were half the normal price!
Yes! Thank GOD!! No one can blame the U.S for Budweiser anymore. It's Europe's problem now. Enjoy.
I'd rather be blamed for drowning Polar Bears or Yankee Imperialism than making Budweiser.
At least it's not Corona or Brahma...
-
Hmm...I'd take a Corona w/lime over a Bud any day. Shoot me now! :boom:
-
I would take some Heineken or maybe the Stella ;D
AFAIK bud is selling like hot cakes here, after I drink the first one I just can't get why, beside "It's an american brand".
It costs near the double of the super cheap national pilsens and really don't taste any better, Ambev / inBev make some magic here to people think that it's a premium brand ::) facepalm
-
I've never got into Heineken myself.
People voluntarily choosing American Budweiser over something like Pilsner Urquell is a testament to the power of marketing.
-
It's ABInBev, it wasn't a buyout it was a merger. The point remains the same regardless.
-
Leffe Blonde is good. It's no Duvel but it's good.
Relaxing with some Brotherhood Steam right now. :)p5
(http://www.anchorbrewing.com/blog/wp-content/uploads/2014/06/BrotherhoodSteamBeerCan-single-front-back-4001.png)
-
Anybody like stouts? I'm a big fan of barrel aged stouts like Old Dominion Oak Barrel Stout.
A couple days late, but yes. If you're anywhere near the Pacific Northwest, Oakshire Espresso Stout, Ninkasi Oatis (oatmeal stout) and Rogue Ales Chocolate Stout are all solid recommendations. Oatis is my all-time favourite beer. Not excessively bitter, less alcohol than some stouts - unlike most bolder imperial stouts - and featuring quite possibly the greatest depth and complexity I've experienced in bear, Ninkasi's oatmeal stout is basically genre-defining, as far as I'm concerned.
As is their double IPA.
tl;dr: Ninkasi: 11/10.
-
I've never got into Heineken myself.
The great comedy is that if you go to Holland, they piss on Heineken the way we do with Budweiser. Its just their mass-market swill.
On a related note: I was living in St Louis when the InBev thing happened, and everyone was really upset, as if something big was going to change. News flash - now they will brew "budweiser" in other countries for cheaper, and "becks" here for cheaper (and "hoegaarden", and "leffe", and "stella"...).
-
now they will brew "budweiser" in other countries for cheaper, and "becks" here for cheaper (and "hoegaarden", and "leffe", and "stella"
Here in UK almost all the "foreign"/"imported" lagers are actually brewed under license in UK. Judging by the foul results it's usually done using London tap water AKA semi-homeopathic urine and the fermentation performed in filthy old plastic buckets. It happens to almost all good imported lagers - they establish a name and for a while you get the good stuff and then one day you notice it's pissy and gassy and makes you feel lousy. Check the bottle - it's no longer imported, instead it's brewed under license, usually by Whitbread, purveyor of gut curdling dog's water to the nation.
There are still a few good ones but you have to check the label before you buy just in case.
Luckily proper beer (English ales, bottle or cask conditioned) has been going through a revival over the last couple of decades and most especially in the last few years. Even some of the cheapest and most unexciting ales are really good (companies get quite good at brewing over many centuries) and even amongst all the new hipster brews with annoying names and bs marketing (hand crafted and so on) there are some really fine ales. Had a pint of Thirty Three Pale Ale by Brighton Bier the other day - beautiful! A regular bottled beer for me is Banks's Bitter from Wolverhampton. It's the cheapest bottled ale in the supermarket and is perfectly decent. Also love their Sunbeam on tap in the pub. I guess the water must be good up there in Wolverhampton. Maybe they have an actual fresh water reservoir instead of recycling piss like here in the south.
-
Bought a couple of craft beers at a shop near my college that I never knew existed.
Deschutes Fresh Squeeze Ipa: :money:
Brewdog 5am Red ale: :money:
Brewdog Punk Ipa: :)
Brewdog Pumpkin head: :vomit:
5am red ale has a very light aromatic smell taste great very malty and a slight hint of lychee very refreshing and easy to drink great beer. The Punk IPA on the other hand have a very strong fruity citrusy smell the moment I opened the cap but flavors don't taste as intense as the aroma and a very bitter finish. Overall enjoyed it quite a bit. Deschutes Fresh Squeeze IPA was recommended by the shop owner. Very tasty probably my favorite of the lot. Very fruity taste the finish is not as bitter as Brewdog's IPA and the smell is amazing highly recommended.
Anyone here tried brewdog and deschutes beer before?
-
Deschutes Black Butte Porter is world class
-
Deschutes Fresh Squeeze IPA was recommended by the shop owner. Very tasty probably my favorite of the lot. Very fruity taste the finish is not as bitter as Brewdog's IPA and the smell is amazing highly recommended.
Deschutes Fresh Squeezed IPA is definitely a wonderful IPA, very pleasant and easy to drink. The nose is very juicy; predominantly aromatic grapefruit, with a subtle touch of pine and caramelly malt. I don't find it as tropical as some IPA's that use mosaic hops (not a lot of pineapple, mango, papaya IMO). Taste largely follows the nose, crisp and refreshing, bitterness is not too aggressive. Pretty well balanced, though I do find it slightly sour on the back end, much like...well, grapefruit juice. Worth buying if you can find it fresh, though I can't remember if this beer had a bottling date - it needs one if it doesn't, as the hops need to be as fresh as possible for it to really shine (per the norm with IPA's).
-
Deschutes is a great brewery. The bottle conditioning in Black Butte really puts it over the top as the best widely available American porter. King Titus from Maine Brewing Co is great too though.
-
about to hand out my award for:
Best amerikan brewed Belgian quadrupel in bottles. (never cans.)
Sixth Glass (KC, mizzou)
any competitors? and no, Ommegang (did they steal the Lion of Flanders logo?) 3Phils is not close to Sixth.
-
Pop another bottle of Brewdog's Punk IPA and I must say its starting to grow on me. Highly recommended :)p5
Deschutes Fresh Squeezed IPA is definitely a wonderful IPA, very pleasant and easy to drink. The nose is very juicy; predominantly aromatic grapefruit, with a subtle touch of pine and caramelly malt. I don't find it as tropical as some IPA's that use mosaic hops (not a lot of pineapple, mango, papaya IMO). Taste largely follows the nose, crisp and refreshing, bitterness is not too aggressive. Pretty well balanced, though I do find it slightly sour on the back end, much like...well, grapefruit juice. Worth buying if you can find it fresh, though I can't remember if this beer had a bottling date - it needs one if it doesn't, as the hops need to be as fresh as possible for it to really shine (per the norm with IPA's).
Agreed its a delicious beer and would love to taste 1 fresh off the brew.
Deschutes Black Butte Porter is world class
Noted.
-
to all you beer drinking pirates: you actually have a Belgian Changstar member! :)p6 I live since 15 years in Germany, but whenever I am in Belgium or my family visits me some nice Belgian beers are part of the luggage.
There are lots and lots of small brands of Belgian beer, and I guess many are hard to get outside of Belgium itself.
I personally am a little less into dark beers, so here my top three (at the moment) of strong blond / amber beers:
1) OMER (Brewery Omer Vander Ghinste at Bellegem)
2) DUVEL = old Flemish for Devil (Brewery: Duvel Moortgat at Breendonk)
3) KARMELIET (Brewery: Bosteels at Buggenhout)
-
about to hand out my award for:
Best amerikan brewed Belgian quadrupel in bottles. (never cans.)
Sixth Glass (KC, mizzou)
any competitors? and no, Ommegang (did they steal the Lion of Flanders logo?) 3Phils is not close to Sixth.
Yeah that's a good one, but the best comes from Belgium. St. Bernardus Abt12. I know you asked for American ones, but asking for quads the road starts and ends in Belgium IMO. Victory V12 may be the best, closest American representation to Rochefort 10 from memory, but why but it over Rochefort 10 or Abt12?
Also Southampton Abt12 is phenomenal as well, but the same conundrum as above.
-
I need to head to the local "huge selection" adult beverage purveyor to purchase some of these great suggestions. Most of my beer drinking friends were all IPA nuts so their recommendations were just not compatible with my taste buds.
Need a grog pyrate!
-
Yeah that's a good one, but the best comes from Belgium. St. Bernardus Abt12. I know you asked for American ones, but asking for quads the road starts and ends in Belgium IMO. Victory V12 may be the best, closest American representation to Rochefort 10 from memory, but why but it over Rochefort 10 or Abt12?
Also Southampton Abt12 is phenomenal as well, but the same conundrum as above.
Couldn't agree more, StB ABT12 was the first quad I loved, still do.
Straffe Hendrik is my current fav, and have tried most others- on tap or bottles.
Was focusing on amerikan brewed quads as a lower cost exploration category.
To any Belgian friends here- please PM me to arrange an export business agreement for the most amazing Westvleteren 12! Ha!
:money:
-
ABT12 is to Quads what Montecristo and Macallan are to Habanos and Scotch. Consistent and reliable prime performers.
-
Is Goose Island stuff any good?
They're being sold here now, but they're kind of expensive for my taste, three times the price of the Leffe's.
-
I assume you're talking about Sofie, Matilda, Pere Jacques and such?
Sofie is saison with some orange peel fermented with saison yeast, aged partially in wine barrels, and bottled with Brett. Over time the Brett will develop and dry out the beer further developing different flavors depending on a variety of conditions, namely which Brett strain, and temp stored.
Matilda is a Belgian Brett pale, dry, slightly tart, some floral characteristics.
Pere Jacques is perhaps the best dubbel out there, it's certainly in contention anyway. Bold with lots of dark fruit flavors: plum, cherry and fig, along with some peppery phenols.
Sofie would probably be the safest to jump in from Leffe Blonde if you wanted to try.
-
Oh boy, didn't know that they have so much options http://www.gooseisland.com/allBeers.html
Unfortunatly only the IPA and the Honkers are avaliable here at the moment, any thoughts about it?
Considering the ratebeer score they're both two of the less interesting beers that they have, err, thanks inBev.
-
Honker's is actually really good and you won't find many beers of that style in your area, I imagine. It's a bitter which is sort of a British pale ale. Low to moderate in bitterness with a notable caramel malt presence. Low in ABV. If they put it in cans I'd drink it as my go-to session beer. It's not remarkable, it's just a good beer.
Their IPA is solid, a bit maltier than a West coast IPA like Stone's, but with a nice moderate floral and citrus hop flavor. I doubt this will stand out wherever you are, but if you like trying new stuff it won't be a wallet waste.
-
Honker's isn't cask or even bottle conditioned so it just lacks an entire dimension of flavor.
-
I would bet that even most beer nerds wouldn't know if a beer was bottle conditioned from taste alone. I once believed that bottle conditioned beers had finer/softer carbonation bubbles but in a blind test, same beer, set to the same psi, were damn near indistinguishable and I attribute the differences to batch variations.
Cask is a whole other story, but you can't bottle a cask beer so the point is sort of moot there. There are many wonderful bottled bitter and esb beers. Some people prefer cask beer and some don't. The problem is that, in America, most people don't know how to properly cask a beer so it ruins the perception to us, which is unfortunate.
Edit: fun fact, Sierra Nevada Pale Ale in cans and bottle are bottle conditioned, in kegs it's not. They use slightly different recipes as well.
-
uhnn that wouldn't be so good for customers...
http://www.bloomberg.com/news/articles/2015-09-16/sabmiller-said-to-be-open-to-discussing-potential-ab-inbev-offer
:-\
-
I would bet that even most beer nerds wouldn't know if a beer was bottle conditioned from taste alone. I once believed that bottle conditioned beers had finer/softer carbonation bubbles but in a blind test, same beer, set to the same psi, were damn near indistinguishable and I attribute the differences to batch variations.
Cask is a whole other story, but you can't bottle a cask beer so the point is sort of moot there. There are many wonderful bottled bitter and esb beers. Some people prefer cask beer and some don't. The problem is that, in America, most people don't know how to properly cask a beer so it ruins the perception to us, which is unfortunate.
Edit: fun fact, Sierra Nevada Pale Ale in cans and bottle are bottle conditioned, in kegs it's not. They use slightly different recipes as well.
When in San Jose, CA: Trials Pub (http://www.trialspub.com)
Specifically for the hand-pulled (no jokes please)
English Ales: Cask Conditioned 20oz -$6
Black Prince Porter ABV 5.0
Ramsey’s Fat Lip Ale
I also dig it when there are nitro offerings at good places. Look out for Oskar Blues "Old Chub" when offered on draft + Nitro version.
Belgian people here in this thread? Erm, any help with Westvleteren 12? :-\
-
Oh- Lagunitas has investment from Heineken now. Hope it still rocks forever. One of the most consistent breweries to scale up. Gonna really expand now.
http://www.pressdemocrat.com/business/4455982-181/lagunitas-heineken-partnership-to-require?gallery=4449562 (http://www.pressdemocrat.com/business/4455982-181/lagunitas-heineken-partnership-to-require?gallery=4449562)
-
I would bet that even most beer nerds wouldn't know if a beer was bottle conditioned from taste alone. I once believed that bottle conditioned beers had finer/softer carbonation bubbles but in a blind test, same beer, set to the same psi, were damn near indistinguishable and I attribute the differences to batch variations.
Cask is a whole other story, but you can't bottle a cask beer so the point is sort of moot there. There are many wonderful bottled bitter and esb beers. Some people prefer cask beer and some don't. The problem is that, in America, most people don't know how to properly cask a beer so it ruins the perception to us, which is unfortunate.
Edit: fun fact, Sierra Nevada Pale Ale in cans and bottle are bottle conditioned, in kegs it's not. They use slightly different recipes as well.
Those people don't like beer then or haven't had cask ale properly done. Lesser carbonation is one benefit but the main things are the additional yeast flavors and slight oxidation to produce a fruity flavor (living ale yeast continue to shit fruit phenols; oxidation accentuates this) that American IPAs attempt to mimic. Most US craft brewers aren't great technical brewers to being with so of course they fail at cask, especially as they tend to use it as a radler. Most bars and distributors are completely incapable of proper handling too so you just have a giant lack of competence hanging over the US craft beer movement. Then you have the massive lack of quality control, shitty hop blends, recipes that hold up worse at cellar temperature than Yuengling, etc. It's the same as in headphone manufacturing and the actual music being played by most new bands (don't even get into production): most of these guys are not very good and thinks they are ready to industrially brew as they made a few good batches of homebrew.
Bottle conditioning is less flavorful as you can't oxidize the beer or have as much yeast present (casks have finings and sit for while after being racked to let everything settle). Rather they centrifugally filter or bright rack the beer before bottling with priming sugar or wort (krauesening) sometimes with additional yeast. Deschutes, Sierra Nevada, Bell's are just very good at this and plan everything to get the finished product which is why you won't see sediment until you let their beers sit for months. The Belgian beers with the massive amounts are just older.
-
Dude you nailed the simplified amerikan Craft beer scene!
Especially with these words "shitty hop blends".
Bravo to you.
:money:
-
Dude you nailed the simplified amerikan Craft beer scene!
Especially with these words "shitty hop blends".
Bravo to you.
:money:
Is the beer pyrate Jeff Hanneman with the Heineken?
-
Those people don't like beer then or haven't had cask ale properly done. Lesser carbonation is one benefit but the main things are the additional yeast flavors and slight oxidation to produce a fruity flavor (living ale yeast continue to shit fruit phenols; oxidation accentuates this) that American IPAs attempt to mimic. Most US craft brewers aren't great technical brewers to being with so of course they fail at cask, especially as they tend to use it as a radler. Most bars and distributors are completely incapable of proper handling too so you just have a giant lack of competence hanging over the US craft beer movement. Then you have the massive lack of quality control, shitty hop blends, recipes that hold up worse at cellar temperature than Yuengling, etc. It's the same as in headphone manufacturing and the actual music being played by most new bands (don't even get into production): most of these guys are not very good and thinks they are ready to industrially brew as they made a few good batches of homebrew.
Bottle conditioning is less flavorful as you can't oxidize the beer or have as much yeast present (casks have finings and sit for while after being racked to let everything settle). Rather they centrifugally filter or bright rack the beer before bottling with priming sugar or wort (krauesening) sometimes with additional yeast. Deschutes, Sierra Nevada, Bell's are just very good at this and plan everything to get the finished product which is why you won't see sediment until you let their beers sit for months. The Belgian beers with the massive amounts are just older.
Geez man there's a hole lot of ignorance, bias, and misinformation here that I would love to clear up tomorrow when I have time, but I wanted to make it known that there's a lot wrong here and your post should be taken with a grain of salt at best and with a lot of skepticism due to holy shit this is fucking biased "information"
-
Honker's is actually really good and you won't find many beers of that style in your area, I imagine. It's a bitter which is sort of a British pale ale. Low to moderate in bitterness with a notable caramel malt presence. Low in ABV. If they put it in cans I'd drink it as my go-to session beer. It's not remarkable, it's just a good beer.
Their IPA is solid, a bit maltier than a West coast IPA like Stone's, but with a nice moderate floral and citrus hop flavor. I doubt this will stand out wherever you are, but if you like trying new stuff it won't be a wallet waste.
What do you think of Boddington's? The head is just amazing. I'm mesmerized by the bubble flow after a pour. Its so smooth, I can drink 2 pints before my brain even registers drinking one! :)p5 Taste? Hmm...it's smoooooth! :)p8
-
Never had it, it's always way past prime in my area, as most British beers are unfortunately.
-
I have some time home now, and after watching the Eagles/Cowboys game I'm fucking livid so time to blow off steam.
Those people don't like beer then or haven't had cask ale properly done.
Well yes, I said this already.
Lesser carbonation is one benefit
A benefit to a select number of styles. Many beers would be worse in cask due to their benefit from a higher carbonation level.
the main things are the additional yeast flavors and slight oxidation
The yeast won't contribute much more esters or phenols when casking a beer since they only produce them when they're active, IE fermenting sugars. They're not doing much of that in cask, much less than when bottle conditioning, so not this isn't true. Oxidation can also be horrid, cardboard is a well known descriptor of oxidation and the positives (sherry like flavors) benefit barleywines best with many styles suffering from it. Even so the oxidation shouldn't be high in cask if done right. In-fact it should be pretty low since yeast breaks down oxygen when re-fermenting to naturally carbonate where the CO2 produced acts as a barrier for oxygen, like in a bottle conditioned beer.
living ale yeast continue to shit fruit phenols; oxidation accentuates this
English ale yeasts push out very little phenols. Phenols are spice notes given off from yeast, esters are the fruitiness. Oxidation only accents the esters if it doesn't taste like cardboard or concord grape.
that American IPAs attempt to mimic
In what way do American IPAs attempt to mimic a bitter, ESB, or Barleywine? The three closest British styles to an IPA, for the fact of the matter. Caramel malt content is much less in American IPAs, with many being 0% caramelized malt content, so you don't have the residual sugars left over. American IPAs, characterized by being citrus pungent with a dry malt backing also tend to use a neutral West-Coast ale strain that pushes out very little ester production even when stressed. Some IPAs use a more flavorful yeast strain but that's a newer trend since Heady Topper became big and people harvested Conan yeast. So are you implying that American brewers are using expressive hops from around the world, Austrailian/New Zealand being huge now, to mimic subtle fruity esters found in British ales? Because that's not even close. Hops are highly flavorful and highly unique, from the lemony Japanese Sorachi Ace to the Voigner Grape similar Nelson Sauvin hops of New Zealand. If your palate can't distinguish flavor from bitterness than you're either new to hoppy beers, or you have a crappy palate. Either way the whole "lol bitter American beers are stupid and easy to make" is stupid and needs to die.
Most US craft brewers aren't great technical brewers
Boy this is a fucking worthless and stupid statement. I'm not even sure I should give it any attention, but I wouldn't want someone thinking that this statement is worth more than a laugh at. First off, most breweries in America employ chemists and microbiologists to maintain water chemistry as well as yeast consistency and health. Secondly many modern techniques have been invented by American brewers. Thirdly some of the best beer in every style is being brewed by Americans. Sure there are many breweries popping up with no fucking concept of how to transfer beer post-boil. Sure there are many breweries who don't know what a fucking diacetyl rest is. Yeah, that fucking happens with over 3,000 breweries in the country. Go to Russian River and tell me their sours aren't on fucking point from technical standpoint. Tell me that Victory and Jack's Abby aren't brewing incredible lagers. Tell me that Dogfish Head isn't brewing a huge variety of interesting beers without infection issues. Go on.
so of course they fail at cask, especially as they tend to use it as a radler
Are you implying that Americans use cask beer just to mix juice in? Because that's stupid to say and you're wrong.
Then you have the massive lack of quality control
Okay, so what big breweries are having quality control issues? Is it Anchor Brewing Company who has been a staple on the west coast for over 100 years? Is is the aforementioned Dogfish Head? How about the wonderful midwest brewery called Great Lakes who I have never heard of an infection, diacetyl, or oxidation problem in over 25 years? Get a grip dude. Know what you're talking about before you talk about it. Name a brewery that's been established that has QC issues other than The Bruery and I'll be shocked.
shitty hop blends
Ignorance. Grow a palate to appreciate all beers instead of being a dismissive anti-popularist. If you can't discern hop flavors then you either have a shit palate or haven't tried many hoppy beers. It's like hot sauce, all of that shit is hot until you grow a tolerance. Grow a tolerance.
recipes that hold up worse at cellar temperature than Yuengling
What the fuck does this even mean? Please explain. Please.
the actual music being played by most new bands
This sentence outs you as a cancerous old dude who's telling kids to get off their lawn. Be fucking open minded or stay off the internet.
Bottle conditioning is less flavorful as you can't oxidize the beer or have as much yeast present
I think you should take a microbiology class to learn how yeast work before you mention anything scientific again. I'll wait til next May for you to take one. because this is a fucking idiotic sentence.
casks have finings and sit for while after being racked to let everything settle
What the fuck do finings have anything to do with flavor? Are you just trying to sound like you know what you're talking about? Because you're getting exposed by someone who actually does and you caught me on a bad night. You have no clue what you're talking about.
why you won't see sediment until you let their beers sit for months.
Uh all bottle conditioned beer will have sediment. It's 100% unavoidable due to how the fucking basis of yeast reproduce and ferment. Any further sediment is the proteins of the malt breaking down which has NOTHING to do with anything you're talking about.
I feel like I could go on, but my grades in class are worth much more than shooting your shitty post down for being infactual, biased, and ignorant.
-
What do you think of Boddington's? The head is just amazing. I'm mesmerized by the bubble flow after a pour. Its so smooth, I can drink 2 pints before my brain even registers drinking one! :)p5 Taste? Hmm...it's smoooooth! :)p8
What I like Boddington's for: Nitrogen instead of CO2 gives a different head texture/feel. Creamy. But this also has a nicely balanced crisp with slightly bitter finish that I used to like along with a good single malt. Just enough flavor to enjoy, crisp enough to cleanse palate and refresh, not too much flavor to impede on a nice single malt. Not hugely great in any way but not bad either.
-
Keanex - since you brought up Russian River sours - I will have to mention than I just got around to drinking Consecration and Supplication. They were both amazing with my preference going towards Supplication. I also had the Firestone Barrelworks Piccola twins which were brilliant also!
-
I have some time home now, and after watching the Eagles/Cowboys game I'm fucking livid so time to blow off steam.
Well yes, I said this already.
A benefit to a select number of styles. Many beers would be worse in cask due to their benefit from a higher carbonation level.
You can condition to different carbonation levels. Cask lagers do exist and can be much more flavorful than the kegged and bottled ones. Try cask Pilsner Urquell or some of the Victory brew pub options if you ever get the chance.
The yeast won't contribute much more esters or phenols when casking a beer since they only produce them when they're active, IE fermenting sugars. They're not doing much of that in cask, much less than when bottle conditioning, so not this isn't true. Oxidation can also be horrid, cardboard is a well known descriptor of oxidation and the positives (sherry like flavors) benefit barleywines best with many styles suffering from it. Even so the oxidation shouldn't be high in cask if done right. In-fact it should be pretty low since yeast breaks down oxygen when re-fermenting to naturally carbonate where the CO2 produced acts as a barrier for oxygen, like in a bottle conditioned beer.
English ale yeasts push out very little phenols. Phenols are spice notes given off from yeast, esters are the fruitiness. Oxidation only accents the esters if it doesn't taste like cardboard or concord grape.
This is why cask beer must be handled correctly. It takes more work from everyone involved but will taste better. A good cask beer will get better with slight oxidation after a day with the cask sealed up allowing the yeast to recarbonate the beer. The pub/bar has to be able to move the cask in about three to four days total before cardboard vinegar. Craft beer bars tend to have too many taps and stale kegs to begin with so this often doesn't happen here in the US.
In what way do American IPAs attempt to mimic a bitter, ESB, or Barleywine? The three closest British styles to an IPA, for the fact of the matter. Caramel malt content is much less in American IPAs, with many being 0% caramelized malt content, so you don't have the residual sugars left over. American IPAs, characterized by being citrus pungent with a dry malt backing also tend to use a neutral West-Coast ale strain that pushes out very little ester production even when stressed. Some IPAs use a more flavorful yeast strain but that's a newer trend since Heady Topper became big and people harvested Conan yeast. So are you implying that American brewers are using expressive hops from around the world, Austrailian/New Zealand being huge now, to mimic subtle fruity esters found in British ales? Because that's not even close. Hops are highly flavorful and highly unique, from the lemony Japanese Sorachi Ace to the Voigner Grape similar Nelson Sauvin hops of New Zealand. If your palate can't distinguish flavor from bitterness than you're either new to hoppy beers, or you have a crappy palate. Either way the whole "lol bitter American beers are stupid and easy to make" is stupid and needs to die.
The newer American IPAs attempt to get the fruitiness in a different way. That's all I meant. I enjoy the Oceanic hops but wasn't the biggest fan of the Brooklyn Sorachi Ace saison I had. I'll be picking up (and probably drinking) a sixer of Schlafly's Tasmanian IPA tomorrow.
Boy this is a fucking worthless and stupid statement. I'm not even sure I should give it any attention, but I wouldn't want someone thinking that this statement is worth more than a laugh at. First off, most breweries in America employ chemists and microbiologists to maintain water chemistry as well as yeast consistency and health. Secondly many modern techniques have been invented by American brewers. Thirdly some of the best beer in every style is being brewed by Americans. Sure there are many breweries popping up with no fucking concept of how to transfer beer post-boil. Sure there are many breweries who don't know what a fucking diacetyl rest is. Yeah, that fucking happens with over 3,000 breweries in the country. Go to Russian River and tell me their sours aren't on fucking point from technical standpoint. Tell me that Victory and Jack's Abby aren't brewing incredible lagers. Tell me that Dogfish Head isn't brewing a huge variety of interesting beers without infection issues. Go on.
Okay, so what big breweries are having quality control issues? Is it Anchor Brewing Company who has been a staple on the west coast for over 100 years? Is is the aforementioned Dogfish Head? How about the wonderful midwest brewery called Great Lakes who I have never heard of an infection, diacetyl, or oxidation problem in over 25 years? Get a grip dude. Know what you're talking about before you talk about it. Name a brewery that's been established that has QC issues other than The Bruery and I'll be shocked.
American breweries tend to be fucking horrible at brewing subtler European styles, eg Koelsch and Czech lagers.
As for established breweries with QC issues I have seen myself? Here are some:
Duck Rabbit. Batch of exploding bottles this year. Yeast issues too.
Port City. Entire batches having brewing flaws making them undrinkable.
Deschutes. The Abyss. Otherwise they're great.
Dogfish Head has had inconsistent batches of 60 Minute for years. Some are very good, others mediocre, none shityard.
Stone has had numerous bad batches of their porters and Enjoy By.
Shityard doesn't diacetyl rest their beer.
The amount of men in white coats the brewery hires doesn't matter if it is unwilling or financially unable to dump bad batches. Infected ones being marketed as sour or "wild" bombers are very common.
Ignorance. Grow a palate to appreciate all beers instead of being a dismissive anti-popularist. If you can't discern hop flavors then you either have a shit palate or haven't tried many hoppy beers. It's like hot sauce, all of that shit is hot until you grow a tolerance. Grow a tolerance.
Many of their blends do not account for hop variance so sometimes produce undrinkable beer. My palette is well attenuated to cats and onions. You should get tested for toxoplasmosis as you don't seem to mind.
What the fuck does this even mean? Please explain. Please.
Shitty beer is shitty beer.
This sentence outs you as a cancerous old dude who's telling kids to get off their lawn. Be fucking open minded or stay off the internet.
Listen to better music. The pop punk revival, Entombedcore, basic bitch EDM, and hipster screamo black metal movements are real, right now, and universally terrible. Don't even try to defend them.
I think you should take a microbiology class to learn how yeast work before you mention anything scientific again. I'll wait til next May for you to take one. because this is a fucking idiotic sentence.
I think you should get a fucking job walk the plank Bottle conditioned beer is usually cleared before bottling rather than in the cask with finings.
I feel like I could go on, but my grades in class are worth much more than shooting your shitty post down for being infactual, biased, and ignorant.
I'm done typing and am only biased against shitty beer. Stop being so combative about poor recipes, brewing practices, and beer handling.
-
I'm not a heavy beer drinker myself, but I've yet to see an American beer do this to me:
(https://media3.giphy.com/media/XevXoNu5WZxe0/200.gif)
All in all, like Blue-Moon (Colorado) and Shock Top (Missouri).
-
I went out my way to pick up Victory Prima Pils because a lot of guys on beer forums were likening it to Jever (and Pilsner Urquell) . . . Nope. Fuckin' Presidente is better.
Too bad--or lucky for my waistline--that Courage Directors Bitter isn't widely available in the Midwest.
-
So have you guys tried Miller High Life? It's awesome, we do these things called "Vietnamese Shots" where someone pours into a solo cup a good swig and passes it on to the next person, who has to drink it and refill the cup. Eventually people just pour whole beers in there and the circle kills off a couple cases in like half an hour.
Oh and it tastes pretty good too. Not like that bitter fancy shit that you have to pay double for.
-
ultrabike, at some point I'll bring you some beer that will make your head explode. They're out there. A few of the rare beers from The Bruery are on the list, but I don't like most of what they brew.
If you like crisp wheat beers, it is harder to make your mind 'splode. Maybe Rye-on-Rye from Boulevard could do it.
-
LOL! Nah I meant literally exploding bottles like Psalmanazar said. Possible, but I'm one of the lucky few who have not witnessed these happenings.
I had some few really good ones of a brewery in Arizona this year. One was chocolately delicious and one was peachy. Forget the names, but they were very local to that establishment. Would have to ask co-workers where we were that day :) (I wasn't drunk, my mind just drifted that day after a bit of stress on a presentation)
Anything speshul from The Bruery you recommend?
-
Anything speshul from The Bruery you recommend?
Tart of Darkness
-
Will check out Tart of Darkness :)
(http://www.brewreviewcrew.com/wp-content/uploads/2014/01/Bruery-Tart-of-Darkness.jpg)
-
Keanex - since you brought up Russian River sours - I will have to mention than I just got around to drinking Consecration and Supplication. They were both amazing with my preference going towards Supplication. I also had the Firestone Barrelworks Piccola twins which were brilliant also!
That's awesome. Russian River is on point with everything they do.
All in all, like Blue-Moon (Colorado) and Shock Top (Missouri).
Boulevard hoppy Wheat, Allagash White, and Dogfish Head Namaste are worth trying. There are also some wheat beers made by Weihenstephan and Schneider that are wonderful.
I went out my way to pick up Victory Prima Pils because a lot of guys on beer forums were likening it to Jever (and Pilsner Urquell) . . . Nope. Fuckin' Presidente is better.
Too bad--or lucky for my waistline--that Courage Directors Bitter isn't widely available in the Midwest.
I can understand someone not liking Prima, but if you like Pilseners and thought it was gross then I'd check the freshness.
Psalmanazar - sorry for the tone, bad night and was shit drunk. You still have a lot of misconceptions that I'll respond to in length after class and work.
-
That's awesome. Russian River is on point with everything they do.
The only thing I have against them is the brewpub. They clearly don't want to make it bigger or run it like a high end restaurant on weekends, making it hell.[/quote]
Boulevard hoppy Wheat, Allagash White, and Dogfish Head Namaste are worth trying. There are also some wheat beers made by Weihenstephan and Schneider that are wonderful.
Yuengling Summer Wheat is excellent too. It won the "German Wheat" gold medal at the US Open Beer Championships over Weihenstephaner Hefeweissbier for a reason. The reason being that it's almost a hybrid of a kristalweizen and a hefe. Some batches this year had ultra slight DMS but were still good. I was very surprised.
I can understand someone not liking Prima, but if you like Pilseners and thought it was gross then I'd check the freshness.
Prima is also hoppy as shit. It's authentic to 19th century German pils and if you're used to drinking what the Germans refer to as "television beers" you will find the 44 IBU blast of noble hops idk. Trumer pils unskunked is probably the best west coast one or whatever the Firestone Walker one is called. Nobody in the US does a great Czech style pils, which is as it's not a real style but basically just ONE beer (Pilsner Urquell). Nobody pays attention to what the actual Czech lager styles are http://barclayperkins.blogspot.com/2008/05/czech-beer-styles.html
Psalmanazar - sorry for the tone, bad night and was shit drunk. You still have a lot of misconceptions that I'll respond to in length after class and work.
Yeah the Eagles are so bad. I know I am wrong about trying to imitate the fruitiness of cask bitters but I'd like to think otherwise.
-
I can understand someone not liking Prima, but if you like Pilseners and thought it was gross then I'd check the freshness.
I never said it's gross; just doesn't taste like Jever / Pilsner Urquell or other classics. Quite a bit sweeter--American.
I always check the date; if it doesn't have a date, I'll pass. (A friend once got beer poisoning and the taste of beer made him nauseated for the next two years. Not gonna happen to this dude.)
Have you tried 3 Floyd's Gumballhead? It's still kinda the rage here and, to my surprise, I like it. Sweetish but backed up with hops.
-
Just because the date says the beer is still good doesn't mean the beer is still good. 5 months is a rather long time for a pils, especially unrefridgerated on a shelf. Pre InBev Budweiser only had a 110 day shelf life and there is a lot more flavor to lose in a hoppy German pils than an adjunct lager.
-
If anybody is in the Midwest region 3 Floyds has this thing called Dark Lork Day.
http://darklordday.com/ (http://darklordday.com/)
It does have a pretty big hit of vanilla and chocolate aftertaste, at least for me. Seems to be on the more savory side of craft beers.
-
I never said it's gross; just doesn't taste like Jever / Pilsner Urquell or other classics. Quite a bit sweeter--American.
I always check the date; if it doesn't have a date, I'll pass. (A friend once got beer poisoning and the taste of beer made him nauseated for the next two years. Not gonna happen to this dude.)
Have you tried 3 Floyd's Gumballhead? It's still kinda the rage here and, to my surprise, I like it. Sweetish but backed up with hops.
Sorry for misunderstanding your post. Prima shouldn't be sweet though, quite floral, crisp and bitter. If it was towards the end of the best buy date then that would make sense as to why it tasted sweet. Hops tend to fade first, which would give the beer a malt focused flavor and I could see it being considered sweet then. I live in NJ so lots of Victory drinkers here and to be honest Prima isn't a huge seller so I wouldn't be surprised if you had one that was 4+ months which many would say is past its prime.
As for beer poisoning, that's not possible. Human pathogens can no survive in beer. The only way someone could get sick from beer would be if they drank too much. In fact some people have drank beer that's 100 years old! Many people even have beer cellars!
As for Gumballhead, I absolutely love it. It's a great balance of hops and wheat, really refreshing!
Check this out! http://zythophile.co.uk/2012/06/10/an-1875-arctic-ale-tasting/
-
Sorry for misunderstanding your post. Prima shouldn't be sweet though, quite floral, crisp and bitter. If it was towards the end of the best buy date then that would make sense as to why it tasted sweet. Hops tend to fade first, which would give the beer a malt focused flavor and I could see it being considered sweet then. I live in NJ so lots of Victory drinkers here and to be honest Prima isn't a huge seller so I wouldn't be surprised if you had one that was 4+ months which many would say is past its prime.
As for beer poisoning, that's not possible. Human pathogens can no survive in beer. The only way someone could get sick from beer would be if they drank too much. In fact some people have drank beer that's 100 years old! Many people even have beer cellars!
As for Gumballhead, I absolutely love it. It's a great balance of hops and wheat, really refreshing!
Check this out! http://zythophile.co.uk/2012/06/10/an-1875-arctic-ale-tasting/
Yeah nobody got sick from open 18th century porter aging vats that god knows what got into. You can always troll Ebay UK for a bottle of the Bass King's Ale for a couple hundred bucks.
Have you read the Cornell's book?
-
I'm not that adventurous haha
-
Schlafly's Tasmanian IPA is great this year as always.