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RiggenBlaque posted:Had some New England Brewing Company Fuzzy Little Ducks tonight. I'm not sure how far this makes it out of New Haven, but it was pretty great. Not so great that it should be disappearing from the bars as quickly as it is, but still great.
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Aug 3, 2012 11:05
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Corbet posted:Hey Cyber Slimer, did you guys fill a bunch of different variants of barrel aged Hunahpu in growlers? I've seen ones labeled "Apple Brandy Hunahpu" but the growler I got from a regular trading partner just says "BA Hunahpu" Nope. Sucks about GABF. That's going to be an utter shitshow. I'm going with CCB this year so that'll be neat 
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Aug 3, 2012 12:57
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Wamsutta posted:I was lucky to snag a growler of FBD when they first released it in late June, and man did it own. They had me at "all Citra IPA". Super refreshing, wish I had some left during these hotter months. It pretty much gets completely decimated anytime a bar puts it on tap. I went to Prime 16 to try and get a glass and the guy in front of me ordered two pints of it, which turned out to be the last two pints in the keg. I was able to get it down the road, at least.
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Aug 3, 2012 15:28
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danbanana posted:Not to poo poo on your parade, but Kentucky Bourbon Barrel Ale is one of the worst beers I've ever had... I think it's pretty funny. The base beer is so completely neutral, it tastes like nothing, it's just a local-college-party beer. Then they take that and stick it in Woodford Barrels, so all you taste in the barrel version is...diluted Woodford. That's not a bad thing. When Allagash gets Beam barrels up in Maine they heat them a bit to drive some of the bourbon out of the wood, they supposedly get like a pint out of each barrel. So I can't imagine how much Woodford's still in the wood when that Lexington brewery gets them from about 30 minutes away. It's not a *good* bourbon barrel beer, but it is sort of pure, it tastes like a pre-mixed boilermaker. If you took a shot of Woodford and dropped it into a glass of mediocre beer, that's pretty much what it tastes like.
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Aug 3, 2012 17:21
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deadwing posted:Positive Contact was really disappointing, it was really a bog-standard witbier with some amped up alcohol presence and a touch of fruitiness at the start. Not the stuff I had, I'm not sure if it was a draft vs. bottle difference or what, but what I had in my glass tasted like a bog-standard tripel. Everyone standing around thought it was actually impressive that DFH added a bunch of silly poo poo to a strong witbier and wound up with Chimay White.
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Aug 3, 2012 17:25
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Phanatic posted:It's not a *good* bourbon barrel beer, but it is sort of pure, it tastes like a pre-mixed boilermaker. If you took a shot of Woodford and dropped it into a glass of mediocre beer, that's pretty much what it tastes like. That's a kind description. I'd go with "Give me a me a sixer of Boston Lager and a bottle of Southern Comfort and I can approximate what this stuff tastes like." I don't get anything "bourbon" (especially not something decent like Woodford) out of it, just the awkward sweetness that comes with bad liqueur. If the Chicago bad-beer-get-together ever happens, I will gladly bring a 4 pack of this stuff along with my Triple Bock...
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Aug 3, 2012 17:28
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danbanana posted:That's a kind description. I'd go with "Give me a me a sixer of Boston Lager and a bottle of Southern Comfort and I can approximate what this stuff tastes like." I don't get anything "bourbon" (especially not something decent like Woodford) out of it, just the awkward sweetness that comes with bad liqueur. Boston Lager's way better than the base beer, though, the Kentucky Ale is awful. I definitely get Woodward, but I certainly don't get any peach. It's possible that it doesn't travel well, but they put it in Woodward barrels, the distillery's only a short drive away.  Boooooze by Phanatic, on Flickr (The only thing I've ever smelled that's better than this room is Cantillon's barrel racks.) I'm not saying it's a *good* beer, they made a bourbon beer for UK students to get drunk on. "Reasonably inoffensive" is I think the best that can be said for it.
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Aug 3, 2012 17:36
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danbanana posted:That's a kind description. I'd go with "Give me a me a sixer of Boston Lager and a bottle of Southern Comfort and I can approximate what this stuff tastes like." I don't get anything "bourbon" (especially not something decent like Woodford) out of it, just the awkward sweetness that comes with bad liqueur. I remember that when Kentucky BBA hit Chicago various twitter accounts were making it out to be the second coming or something like that. I had a taste of it at a local bottle shop and it's pretty much like you describe: Base beer tastes like nothing with a shot of artificial bourbon flavour. I hope the bad beer gathering happens and someone brings one of these: http://beeradvocate.com/beer/profile/26/75320/ I'll save one of my batch 1 homebrews that basically tastes like syrupy malt extract.
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Aug 3, 2012 17:49
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Phanatic posted:
I imagine it's also because they're aging a pretty delicate Tripel in them. And Curieux still comes out really bourbony. For my money, I much prefer bourbon stouts to lighter styles.
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Aug 3, 2012 18:09
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Not really sure why, but I picked up a bottle of Lost Abbey's Mo Betta Bretta, aka the non-pasteurized version of New Belgium's Brett Beer. It tasted so similar to a slightly sour Hefeweizen, that I felt insulted at paying $7 for it. A little of the clove-y banana was held back, in exchange for some blond wheat genericism and practically zero brett. It wasn't a bad beer, but just something that other places do better, and for cheaper.
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Aug 3, 2012 18:38
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How fast can you ruin beer if you leave it in your car when its 90 degrees and sunny outside? Because my coworker got some beer in a trade and was showing me his loot, gave me one of the bottles and it's almost too warm to comfortably hold onto.
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Aug 3, 2012 19:04
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Sirotan posted:How fast can you ruin beer if you leave it in your car when its 90 degrees and sunny outside? Because my coworker got some beer in a trade and was showing me his loot, gave me one of the bottles and it's almost too warm to comfortably hold onto. I once left some CCB Jai Alai in a piece of luggage in my rental car in the August Florida sun for about 8 hours and the beer was absolutely ruined. However, the car was so hot that my credit cards melted, so that's a little hotter than 90*
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Aug 3, 2012 19:06
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Drinking a Flying Dog Underdog Lager (canned version). Can tell it's got some noticable age, but really reminds me of a Sam Adams Noble Pils. Really has that noble hop characteristic, but would be great for a hot summer day. A very good 4.7% beer.
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Aug 3, 2012 22:37
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Sirotan posted:How fast can you ruin beer if you leave it in your car when its 90 degrees and sunny outside? Because my coworker got some beer in a trade and was showing me his loot, gave me one of the bottles and it's almost too warm to comfortably hold onto.
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Aug 3, 2012 22:44
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UV rays skunk beer, not heat. Either way, it's still booze.
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Aug 3, 2012 22:54
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CalvinDooglas posted:UV rays skunk beer, not heat. Either way, it's still booze. True but it still degrades the taste
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Aug 3, 2012 23:02
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One of my local beer stores had a display out in the front with a whopping 8 different newly arrived pumpkin/oktoberfest beers. It is currently 85* outside. Why do breweries do this? Do people really buy this poo poo so early into the year? On a less negative note, I'm drinking a Southampton Keller Pils and really enjoying it
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Aug 3, 2012 23:12
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RiggenBlaque posted:One of my local beer stores had a display out in the front with a whopping 8 different newly arrived pumpkin/oktoberfest beers. It is currently 85* outside. Why do breweries do this? Do people really buy this poo poo so early into the year? Yes, for some people it's the only non-macro beer they will drink. For many breweries the pumpkin beer is their highest seller. Of course they'll push it as hard as they can.
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Aug 3, 2012 23:21
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I don't have much love for Saint Arnold in Houston (among other things, a brewer there recently accused a bar on Facebook of being a place for "douches" because they were pouring their IPA wrong in his opinion), but the Pumpkinator is both a wonderful spiced beer and a beer they don't put out till October, mainly because that's when the temperature finally goes under 90 in Houston.
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Aug 3, 2012 23:42
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cryme posted:Yes, for some people it's the only non-macro beer they will drink. For many breweries the pumpkin beer is their highest seller. Of course they'll push it as hard as they can.
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Aug 3, 2012 23:58
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blue moon is brewed by coors
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Aug 4, 2012 00:14
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RobBorer posted:blue moon is brewed by coors I'm not sure what your point is. Coors is capable of making craft beer; "craft" has nothing to do with size.
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Aug 4, 2012 00:24
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Angry Grimace posted:I'm not sure what your point is. Coors is capable of making craft beer; "craft" has nothing to do with size. Haha, actually, it does. Craft breweries are literally defined by production size. Tigren fucked around with this message at 00:46 on Aug 4, 2012 |
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Aug 4, 2012 00:29
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Angry Grimace posted:I'm not sure what your point is. Coors is capable of making craft beer; "craft" has nothing to do with size. In the US, the American Brewers Association provides the definition for a "craft brewery" as "small, independent and traditional", and gives a production size of less than 6,000,000 US beer barrels (700,000,000 L) a year (a barrel is 31 US gallons (26 imp gal; 117 L)). A craft brewery can not be more than 24% owned by another alcoholic beverage company that is not itself a craft brewery.
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Aug 4, 2012 00:50
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So what are we calling Goose Island? A Craft-Style brewery? I got Sierra Nevada's Beer Camp 12er this week. Pretty good offerings if you ask me: The Oatmeal Stout was big, a little sweet, but overall tasty. Imperial Pilsner was only 5.4%, but nice and hoppy; in the same vein as Prima Pils or Noble Pils, though it didn't totally resemble either of those. Imperial Red was nothing special, but was pretty drinkable for 8.2%, compared to something like Oskar Blues G'Knight. The Floral IPA was very nice. Lived up to its description, and had a light body, only 5.9%. CalvinDooglas fucked around with this message at 01:12 on Aug 4, 2012 |
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Aug 4, 2012 01:08
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Champagne is a protected French trade term for a specific type of sparkling wine but that doesn't stop my from calling my hobo juice J Roget champagne.
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Aug 4, 2012 01:13
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Blue Moon is the Coors subsidary to try and grab the craft brew market share from people who don't actually like craft brew. It's not that hard of a concept unless you get all 
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Aug 4, 2012 01:21
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Jahoodie posted:Blue Moon is the Coors subsidary to try and grab the craft brew market share from people who don't actually like craft brew. It's not that hard of a concept unless you get all Don't they keep expanding the 'definition' of craft beer for the Boston Beer Company anyway? I just tried a Solemn Oath Brewery beer, Snaggletooth Bandana IPA. I have to admit. I loved it. Awesome balanced but upfront citrus and other fruit flavor is basically my ideal. I followed it with a Double Jack IPA. Amazing aroma, quite good, but I'm not as much of a double IPA guy so it was a bit sweet for me. Overall one of the best dIPAs I've had though. PS. I love having the Map Room as a stop on my way home from the train. It makes Fridays amazing. ChiTownEddie fucked around with this message at 01:38 on Aug 4, 2012 |
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Aug 4, 2012 01:36
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I definitely feel like "craft brewery" is one of those things that can't be defined by some sort of numerical value. Blue Moon is absolutely not craft beer, Sam Adams is close to toeing that line, but is still pretty loving far away from not being craft beer. That being said, if it wasn't for Blue Moon I never would have gotten into craft beer
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Aug 4, 2012 02:24
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I'm drinking my first Frangelic and I really don't know what to make of this beer. It's not drain pour bad, but I'm not entirely eager to finish the bottle. I'll put the other bottle away for a beershare later this month. I could see this beer being better suited as a small serving sipping beer rather than a 1 man growler. That said, cheers! Time to finish this thing.
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Aug 4, 2012 03:46
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Craft is pretty tough to pin down if you consider more than the size and ownership. Is Goose Island still craft? If Anheuser started making really awesome beers would they be craft?
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Aug 4, 2012 04:13
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CalvinDooglas posted:Craft is pretty tough to pin down if you consider more than the size and ownership. I don't give a gently caress about terms. If you're a brewery that makes good beer, you make good beer and I'll buy it. Goose Island makes good beer.
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Aug 4, 2012 05:42
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Tigren posted:Haha, actually, it does. Craft breweries are literally defined by production size. Munkaboo posted:In the US, the American Brewers Association provides the definition for a "craft brewery" as "small, independent and traditional", and gives a production size of less than 6,000,000 US beer barrels (700,000,000 L) a year (a barrel is 31 US gallons (26 imp gal; 117 L)). A craft brewery can not be more than 24% owned by another alcoholic beverage company that is not itself a craft brewery. Frankly, that sounds, for lack of a better description, like a load of bullshit. There's nothing about the number of barrels brewed that changes the character of the beer. Angry Grimace fucked around with this message at 08:43 on Aug 4, 2012 |
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Aug 4, 2012 08:30
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"Craft" is not synonymous with "good". Craft is just a descriptor that indicates something about the brewery behind it. edit: Finishing the last of my bomber of Creme Brulee with some pancakes this morning. I have a love-hate relationship with this dessert beer. The aroma is enticing and up-front it promises tasty sweet flavors, but then it's all burnt sugar and bitter coffee notes in the finish. By the second glass, your taste-buds don't seem to notice the bitter finish anymore, though. So it gets a little better. It's a mediocre milk stout with interesting flavor. Oh well. Goes well with pancakes. FreelanceSocialist fucked around with this message at 14:19 on Aug 4, 2012 |
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Aug 4, 2012 13:49
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Angry Grimace posted:A term like "craft brew" loses its intended meaning when you define it by a meaningless metric like production size, particularly when the only point of doing so is to prevent some other company from meeting the definition, a fact made manifest by the fact that the Brewer's Association routinely changes the definition to let Sam Adams keep being "craft beer." It is not bullshit. I'm pretty sure It determines their tax benefits.
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Aug 4, 2012 14:36
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had a good beer night on Thursday- met up with Kraven Moorhed at en event, drank some great stuff, then went back to my place and drank some Imperial Biscotti Break, Supplication, and... De Dochter van de Korenaar's L'enfant Terrible, (which bills itself as "a special, geuze-style ale brewed with wild yeast") a smoke beer blended with a sour that really just tasted like someone slapped a peat-flavored Band-Aid on your tongue. neither of us cared for it a bit and i ended up dumping the majority of the pricey bottle the next morning (at which point i wanted little to do with beer, anyway). reading the postive reviews on BA and RB is really surprising to me, because the beer really seemed like a mistake, so i wonder if people are grading on a rarity/price curve or what. anybody else tried this? also, the 12% importer rep was in the shop when i bought the bottle. she said that the Tilquin brewer (blender?) was sitting next to the de Dochter brewer at some event and gave him so much poo poo over this beer not being a real g(u)euze that she and her boss had to make a point of keeping them away from each other for the remainder of the event. she also shared a few stories confirming the fact that Shaun Hill is a bit of an egomaniac, but is apparently pretty nice one-on-one.
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Aug 4, 2012 16:29
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wattershed posted:Not really sure why, but I picked up a bottle of Lost Abbey's Mo Betta Bretta, aka the non-pasteurized version of New Belgium's Brett Beer.
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Aug 4, 2012 16:32
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The local bar tapped 120 Minute today...at 11 in the morning. The joint is apparently pretty packed. Now admittedly this is one of the first times in years it's come to Houston, but this can't be a good way to spend a morning.
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Aug 4, 2012 17:42
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SUPER HASSLER posted:The local bar tapped 120 Minute today...at 11 in the morning. The joint is apparently pretty packed. Now admittedly this is one of the first times in years it's come to Houston, but this can't be a good way to spend a morning. Drinking 120 Minute is never a good way to spend any time, ever.
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Aug 4, 2012 17:59
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Has anybody been to Ebenezer's Pub in Maine? It's this ridiculous Belgian beer bar that has an amazing cellar: Their cellar tour video is worth watching: https://vimeo.com/10931456 https://vimeo.com/10931470
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Aug 4, 2012 18:04
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