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nuncle jimbo posted:Tomorrow I am spending my day off traveling to Wisconsin (yeah I know but they have explosives and Minnesota doesn't). Definitely grabbing some New Glarus stuff - anything else I should look for? Dancing Man is probably the best American made hefeweizen. The fruit sours (Raspberry Tart and Belgian Red) are both outstanding as well. Does Minnesota get Oskar Blues?
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Jun 28, 2012 16:16
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I can't stand Dancing Man. I find it overwhelmingly sweet, even for the style. I guess if you like REALLY CLOVEY hefe's...
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Jun 28, 2012 16:28
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I had NBB Brett Beer and didn't pick up any nasty flavors or aromas, though I didn't have the Lost Abbey version to compare to. It wasn't mind blowing but I wouldn't hesitate to buy it again. Maybe your bottle was bad or the Lost Abbey one was just that much better, I dunno.
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Jun 28, 2012 17:56
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Any suggestions on good American Porter's I'd be likely to find in Florida? A lot of the ones I see mentioned here frequently aren't distributed here or even to a nearby state.
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Jun 28, 2012 18:04
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I had the New Belgium / Lost Abbey Brett beer on draft in Denver when I was there a few weeks back and I liked it a lot. Rather funky with an interesting sweet malt base that still finishes fairly dry.
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Jun 28, 2012 18:20
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Fuzzy Pipe Wrench posted:Any suggestions on good American Porter's I'd be likely to find in Florida? A lot of the ones I see mentioned here frequently aren't distributed here or even to a nearby state. Anchor Porter, Duck-Rabbit Porter, maybe Ballast Point's Victory At Sea? Hell. If you send me a few bottles of Cigar City, I'll send some porters your way.
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Jun 28, 2012 18:22
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Fuzzy Pipe Wrench posted:Any suggestions on good American Porter's I'd be likely to find in Florida? A lot of the ones I see mentioned here frequently aren't distributed here or even to a nearby state. Founders Porter and Great Lakes Edmund Fitzgerald are great porters and I also really liked Left Hand's Blackjack Porter if you can find that.
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Jun 28, 2012 18:26
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FreelanceSocialist posted:Anchor Porter, Duck-Rabbit Porter, maybe Ballast Point's Victory At Sea? Hell. If you send me a few bottles of Cigar City, I'll send some porters your way. I'd be game for that, I'm going to be doing my beer shopping in a few days too. Anything in particular you want?
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Jun 28, 2012 18:27
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I'll PM you to keep trading out of the thread. Also, Great Lakes isn't in FL yet, I don't think.
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Jun 28, 2012 18:44
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FreelanceSocialist posted:The LoF's are all bottle-conditioned post-pasteurization, though. bartolimu fucked around with this message at 19:11 on Jun 28, 2012 |
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Jun 28, 2012 19:02
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I keep having to remind myself that LoF includes more than the sours. Oops. The pasteurized sours from NB are bottle-conditioned, according to Lauren Salazar who runs the program.
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Jun 28, 2012 19:37
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Cross posting this from Facebook for sheer  factor. Sadly (for me), Crooked Stave is moving from Fort Collins down to Denver and taking all their barrels with them. The upshot should be much greater capacity going forward.
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Jun 28, 2012 19:50
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Docjowles posted:Cross posting this from Facebook for sheer Whoooooa. Wanna ride dat beer barrel express. CS is imo the most hardcore nerd brewery in CO and I'm glad they're (he's) been successful so far.
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Jun 28, 2012 20:07
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FreelanceSocialist posted:I'll PM you to keep trading out of the thread. Also, Great Lakes isn't in FL yet, I don't think. Neither is Founders, unless something has changed within the last 4-5 months
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Jun 28, 2012 20:32
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RiggenBlaque posted:Neither is Founders, unless something has changed within the last 4-5 months Southern California had a 45 day distribution deal with Founders for the World Beer Cup, but it already ended  I liked what I tried though.
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Jun 28, 2012 21:08
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I'm currently planning an Ann Arbor beer tasting for July 14th and I'd like to invite any and all beer goons that are nearby to come. I guess I'm not sure what time I'd like to start it yet, I was originally thinking 7, but if a bunch of you from out of town are going to show up I would make it earlier and we could order pizza or something. Hell, we could even meet at Jolly Pumpkin for food and beer first, then go back to my place for the bottle share. I'm really flexible. Hit me up in a PM or reply in the thread if you are interested!
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Jun 28, 2012 22:23
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Sirotan posted:Hell, we could even meet at Jolly Pumpkin for food and beer first This is what you all want to do, trust me on that.
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Jun 28, 2012 22:28
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This may not be the best thread to ask, possibly the homebrewing thread, but since it's on topic could someone explain how they pasteurize a beer and the benefits to it? Do they boil it post fermentation?
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Jun 28, 2012 22:51
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Midorka posted:This may not be the best thread to ask, possibly the homebrewing thread, but since it's on topic could someone explain how they pasteurize a beer and the benefits to it? Do they boil it post fermentation? Not boiling, but generally you'd heat the beer to a specific temperature for a specific amount of time to kill anything living in there. There are other pasteurization techniques like using UV rays, but UV reacts with hop acids and causes skunking, so most likely it would be through heating.
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Jun 28, 2012 23:24
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crazyfish posted:Dancing Man is probably the best American made hefeweizen. The fruit sours (Raspberry Tart and Belgian Red) are both outstanding as well. MN does not get Oskar Blues, however, if you live in the Cities, a quick jaunt over to Casanovas in Hudson, WI will get you all the Dales you desire. They have a lot of Oskar Blues stuff, and even fill growlers with their taplist, which often includes some Three Floyds and Oskar Blues. Prices are very reasonable, I got a growler of G'knight for 10.99.
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Jun 29, 2012 03:15
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DC Goons: Churchkey Russian River event this weekend: http://dcbeer.com/2012/06/27/rare-russian-river-brewing-company-feature-at-churchkey-this-saturday/
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Jun 29, 2012 03:16
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crazyfish posted:Not boiling, but generally you'd heat the beer to a specific temperature for a specific amount of time to kill anything living in there. There are other pasteurization techniques like using UV rays, but UV reacts with hop acids and causes skunking, so most likely it would be through heating. Google "flash pasteurization", I'm fairly sure that's what's used in the beer industry. Heats the beer up but not nearly to boiling and only for a few seconds. I think brewers would be...displeased with the results of boiling finished beer a second time. Unrelated: Local Fort Collins bar is getting Firestone Walker XV on tap next month, with David Walker coming to talk shop, yesssss
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Jun 29, 2012 03:38
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Midorka posted:This may not be the best thread to ask, possibly the homebrewing thread, but since it's on topic could someone explain how they pasteurize a beer and the benefits to it? Do they boil it post fermentation? Brewers use the same Pasteurization as the dairy companies and whoever else. Wiki should be able to explain it. Breweries, specifically, frequently use Pasteurization to retard aging. Especially if you have a funky beer with some non-standard microbes in it (ie anything besides Sacc. cerv.), the longer the beer exists the more the flavor will change. Pasteurizing it will basically pause this, letting you send out the beer as it is NOW, not the way it will be months from now when people drink it. It's mildly controversial, especially when it is done with the types of beers that people like to age, because they won't really age any more, just oxidize. It's also antithetical to CAMRA.
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Jun 29, 2012 03:43
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crazyfish posted:Not boiling, but generally you'd heat the beer to a specific temperature for a specific amount of time to kill anything living in there. There are other pasteurization techniques like using UV rays, but UV reacts with hop acids and causes skunking, so most likely it would be through heating. That's UV sterilization, which isn't used for beer. There are two methods that I am aware of for pasteurizing beer (at the commercial level, at least). The first method, which isn't used much (if at all) anymore is "tunnel pasteurization". With this, after the beer is packaged, it is sprayed with hot water until the beer reaches around 140F. It is held at this temp for 15-20 minutes, then cooled. The second method, which most breweries employ, is called "flash pasteurization". The beer gets passed through a heat-exchange device (the design varies) and rapidly heated to 160-170F or so for a minute at most. Then it is cooled and packaged. This is great, because the beer is held at elevated temperatures for a much shorter time and is heated and cooled evenly. Unfortunately, flash pasteurization occurs before packaging so you need to be absolutely sure your downstream packaging setup and your bottles/cans/kegs are sanitary. That's the one benefit of tunnel pasteurization - poo poo's already packaged. One tour I was on awhile back showed off a hybrid system where the unpasteurized beer is put into the bottles, then a metal tube is inserted into each bottle and heated rapidly. Then the same device is chilled. Basically, a mini heat exchanger in each bottle. The heating/cooling cycle took about 45-50 seconds. The bottles were immediately capped with sterile caps. Cool process. edit: beaten while typing. Dammit.
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Jun 29, 2012 03:47
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Arnold of Soissons posted:It's mildly controversial, especially when it is done with the types of beers that people like to age, because they won't really age any more, just oxidize. It's also antithetical to CAMRA. CAMRA get a bee in their bonnet about a load of things which don't really matter though. Pasteurising beer is just something you need to do if you want to produce it on a commercial scale.
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Jun 29, 2012 10:35
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FreelanceSocialist posted:pasteurization stuff In the US and Canada tunnel pasteurization is still widely used in the beer industry. I believe it's just because people got it in their heads that heating the beer up and cooling it super quickly is worse for it than doing it gradually, which I don't really think is the case. Plus tunnel pasteurization really stresses your bottles and you can have real problems with them exploding in your pasteurizer, or even after they've left it.
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Jun 29, 2012 11:13
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This is a silly question, but where could I buy a plastic stout faucet spout in a brick and mortar store in a town like Austin. The one we have for our Guinness tap at work is broken. Sorry for the slightly off topic question, but you guys seem like you really know your stuff.
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Jun 29, 2012 11:46
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purkey posted:This is a silly question, but where could I buy a plastic stout faucet spout in a brick and mortar store in a town like Austin. The one we have for our Guinness tap at work is broken. Sorry for the slightly off topic question, but you guys seem like you really know your stuff. Most likely: AUSTIN HOMEBREW SUPPLY, LLC 9129 Metric Blvd Austin, TX 78758 http://www.austinhomebrew.com/
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Jun 29, 2012 14:34
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Thanks man!
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Jun 29, 2012 15:14
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Aramoro posted:CAMRA get a bee in their bonnet about a load of things which don't really matter though. Pasteurising beer is just something you need to do if you want to produce it on a commercial scale. I wasn't saying that it was terrible, just that CAMRA aren't fans.
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Jun 29, 2012 15:46
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Have any of you had Odell's Truck Stop? Here's the "commercial description," FWIW: quote:Brewed with 10 lbs of freshly roasted coffee from a local coffee house, and 25 lbs of oats, this beer has a very smooth java flavor. Crystal malt and Special B blend for a hint of brown sugar and raisin. Oats smooth out the mouth feel and 2 separate additions of cold extracted coffee on day 2 and 4 of fermentation give this beer a unique flavor, without much bitterness. It's on tap at a bar here in Omaha. I love Odell, but this one is a pretty big miss, IMO. A bit overpowering for a coffee beer. Granted, it sucks they had to get a keg of it in June — especially this June, when it's been above 90 for about two weeks.
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Jun 29, 2012 16:15
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Firestone Walker Double Jack 4 packs!
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Jun 29, 2012 17:19
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Midorka posted:Firestone Walker Double Jack 4 packs! Whattt, that is amazing. I prefer the 12 oz serving size over bombers any day. Where did you find this
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Jun 29, 2012 18:00
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Firestone Walker posted it on Facebook with a release date of mid-late July.
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Jun 29, 2012 18:08
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Aramoro posted:Pasteurising beer is just something you need to do if you want to produce it on a commercial scale. No it's not. It helps prevent off-flavors caused by contamination, which goes a long way in keeping beer shelf-stable for longer periods of time, but it's far from necessary. The brewery I work at now is orders of magnitude larger than the first brewery I worked at, but doesn't use pasteurization and still has a low rate of bottle infections. There's some debate on how pasteurization ultimately affects the flavor of finished beer, but the biggest thing it does is kill most of the yeast in the bottle, which will diminish any aging effects from things like wild yeast. There's also a school of thought that maintains that residual yeast helps eat up dissolved oxygen, meaning pasteurized beer would oxidize far more quickly.
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Jun 29, 2012 19:20
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How does Sixpoint Apollo get that really nice tart flavor to it? Is it just the wheat or is there something more to it? Sorry if I'm late to the part on this one, but CT just started getting Sixpoint
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Jun 29, 2012 21:42
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Josh Wow posted:In the US and Canada tunnel pasteurization is still widely used in the beer industry. I believe it's just because people got it in their heads that heating the beer up and cooling it super quickly is worse for it than doing it gradually, which I don't really think is the case. Plus tunnel pasteurization really stresses your bottles and you can have real problems with them exploding in your pasteurizer, or even after they've left it. I'm guessing this is how New Belgium does their LoF bottle-conditioned stuff, since it wouldn't make much sense to flash-pasteurize, re-innoculate, then bottle and expect it to only ferment to the right level of carbonation without exploding.
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Jun 29, 2012 22:39
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I think NB might just have this all down to a science by now. From Embrace The Funk's interview with NB's Lauren Salazar who manages the NB sour program: ETF- Let me jump back to the Pasteurization for a second. The 22oz bottles are pasteurized so there are no viable “bugs” in those bottles. Lauren- Yes it’s flash pasteurization. It’s a tiny stainless transfer pipe that gets heated to what’s called a “PU” (pasteurization unit) which is a time and temp. So it’s heated to that specific spot in the pipe as it (LaFolie) goes by, which is 100 hectoliters an hour. It’s set to the exact time and temperature that kills beer spoiling bacteria because we are bringing the beer into our stainless cellar. We do not want Brett, Lacto or Pedio in the stainless cellar so we pasteurize it on the way in. Now it does have a side effect, but it’s a wonderful side effect. It locks the blend that I produce into place. So when people ask how long they should store La Folie, I tell them we already stored it for you. It’s been in barrels for sometimes 4 years, you bought it so you deserve to drink it, we did all that for you. You know some people store beers like Geuze for a really long time and what they don’t realize is that blender painstakingly made that blend. The blender tasted all their barrels and said “This percentage of this barrel, this percentage of this one etc..”. That person brought all those together, tasted it and said “Perfect.” But 3 years later, who knows what it’s like if its not pasteurized. So when you pasteurize you can definitely lock in the blend, but it can also oxidize. ETF- So just to make doubly sure all the home brewers know…there are no living bugs, funky, wild yeast etc… in a 22oz bottle of LaFolie. Lauren- Correct, but we do bottle condition at the end. ETF- But that’s with the house strain or a champagne strain right? Lauren- Yep, it’s not Brettanomyces or anything like that. Just a little bit of a touch up for carbonation and oxygen scavenging. FreelanceSocialist fucked around with this message at 00:28 on Jun 30, 2012 |
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Jun 30, 2012 00:25
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Wait, so they DO sterilize, then reinoculate? That's uh...pretty special. I'm intensely curious how they get something high-ABV like champagne yeast to settle down in-bottle so it doesn't turn everything into bombs. Cocoa Mole wasn't exactly dry.
bartolimu fucked around with this message at 02:44 on Jun 30, 2012 |
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Jun 30, 2012 02:40
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Could be a few things off the top of my head... 1) She may have been talking specifically about their sours 2) As I'm sure you're aware, not all sugars are fermentable by standard ale yeast. They could have mashed Cocoa Mole at like 158 and it would still end up sweet even after pitching another yeast for whatever purpose. Not to be a name dropping shithead but whenever my homebrew club's meeting location rotates around to New Belgium, Lauren is generally there. If someone has a specific question about New Belgium's processes let me know and I can try to ask her.
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Jun 30, 2012 06:41
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