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cryme posted:while we're setting the record straight, pumking is disgusting garbage I think there are very few people who will disagree with you on that. And those that do are wrong
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Oct 20, 2012 03:45
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RiggenBlaque posted:I think there are very few people who will disagree with you on that. And those that do are wrong There are plenty of people in this thread alone who would disagree. I'm not one of those people, though.
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Oct 20, 2012 03:51
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Opinions are pretty awesome, and they're exactly that, opinions. Everyone has different palates, and as a result, we all have different tastes! I don't think we should turn this thread into a Pumking fans vs Non-Pumking fans thread. e: On another note, Cleveland Beer Week (CBW) started today, but I'm too broke to go out more than one night (Probably because I'll spend $100+ in one night). Hoppin Frog brewed a version of BORIS with Belgian Chocolate Malt instead of Roasted Barley for CBW, and I'm hoping to try it. There's also going to be a bunch of collab beers out, including a Maple Bacon Imperial Stout by Fat Head's/Willoughby Brewing that I also really, really want to try. Kudosx fucked around with this message at 04:03 on Oct 20, 2012 |
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Oct 20, 2012 03:58
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cryme posted:while we're setting the record straight, pumking is disgusting garbage Agreed with this. On a side note, my local bar just posted part of the taplist for their beer nerd halloween celebration. I'll be strolling a block and a half that day after work to have a nice glass of Black Note 
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Oct 20, 2012 04:29
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Tigren posted:Is that Le Terroir a new bottle? It's one of my favorite beers and I can't find it anywhere, nor can I find much about release information. I would also like to know this because I agree. I spent like 10 minutes sniffing that beer the first time I found it (on tap) because it smelled so awesome.
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Oct 20, 2012 05:11
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New Belgium is massively expanding their barrel program so I expect we will see more Le Terroir down the road. I sure hope so because it is loving perfect. But it may take several years, such is the nature of sour beers 
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Oct 20, 2012 05:17
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Pumking or non Pumking. I will say one thing -- if you live in Southern Tier distribution, then I think we can all agree that all their bombers are great trade bait. In other news, I just had another wonderful session at the Crux in Bend. They debuted their saison today, which frankly was too hoppy and non-saisony for me to like, but they also had a nitro stout which was fantastic. I was chatting with some guys there and they said that going about half a year on, they planned to get a lot more barrels and kind of go half-normal, half-barrel aged on the beers they do, which is fantastic news to me, since I certainly like breweries of that bent I can bike to.
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Oct 20, 2012 05:24
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Docjowles posted:New Belgium is massively expanding their barrel program so I expect we will see more Le Terroir down the road. I sure hope so because it is loving perfect. But it may take several years, such is the nature of sour beers When I did the NB tour, I used one cap on a sampler of Le Terrior, and in retrospect I should have used them all on it, because I've not had it since. Great sour, I really hope the expanded program produces a lot of it.
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Oct 20, 2012 06:13
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So what do you mean by the "sour" taste? Is this a special type of brew or fairly common? Also any recommendations would be great.
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Oct 20, 2012 07:00
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wattershed posted:I just mean a) when it's freshly brewed and on tap at the brewery, or b) they use another type or additional amounts of coffee in a brewery-only tap offering. There's a one-time-only Alesmith beer event in Vegas this weekend to coincide with my buddy's book tour coming to town. Two restaurants are doing five course tasting menus with Alesmith pairings. Tonight I went to Onda, an Italian restaurant. Menu here. First course: Bay Scallops baked on half shell, Parmesan Creamy Spinach, Pancetta; Paired with X. Great pairing. The salinity in the scallops went well with the light character of X, the parmesan provided just enough richness, and everything came together nicely. Also the scallops were perfectly cooked. Second course: Calamari And Arancini Fritti, Marinara; Paired with IPA. Seriously some of the best calamari I've ever had. The IPA was a little big to pair with light seafood like that, but the arancini (stuffed with very good mozzarella) was the star of the plate and the pairing. Hops do a good job of cutting through fat - just as good a job as acid in wines - but the primary effect here was to accent the grain flavors of the rice and breadcrumb coating. The beer's astringency highlighted the earthy notes in the food in a really interesting way. Third course: Black Truffle Pasta; Paired with Nut Brown. Sometimes the sequence of dishes is more important than individual pairings, and this was one of those times. This course sort of reversed the effects of the previous one - the earthy truffles accented the hazelnut and toffee aromas in the beer. I've had a lot of Nut Brown, but this made the beer a new experience. Really great both as a dish and as a pairing. Fourth course: Parmesan Crusted Colorado Lamb, Sweet and Sour Roasted Peppers, Polenta; Paired with Old Numbskull. I'm not a huge fan of West Coast barleywines, but Alesmith does as well with the style as anyone. Both food and beer were good, and they paired well together, but this was probably the least effective course of the night. Still, I got lamb and it was delicious. Dessert: Flourless Chocolate Torte, Hazelnut Cream; Paired with Speedway Stout. The lowest-effort pairing of the night (big stout with chocolate? shocking!) was predictably fantastic. Speedway remains one of my favorite stouts. Some of the beers were served too cold, but the Speedway was perfect at around 60 degrees - cool, great for aroma development without being warm enough to show a lot of alcohol. Overall this was a really successful menu that got me thinking about pairing potential, especially the truffle pasta with Nut Brown - that beer goes vastly better with earthy flavors than I'd expected. There's serious potential for pairing with beets and other root vegetables. Cheers to the Onda service staff, who were great, and their kitchen who put out spot-on food all night. On Sunday I'll be doing the Kokomo's menu, which looks even better. quote:Also, Indra Kunindra is awesome and Midorka is wrong Both sides of the Pumking argument are correct. It's terrible, awful, and horrific and I love it to death. It's a train wreck beer I can't get enough of. bartolimu fucked around with this message at 08:20 on Oct 20, 2012 |
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Oct 20, 2012 08:17
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Incursus posted:So what do you mean by the "sour" taste? Is this a special type of brew or fairly common? here. if you follow the lambic, gueuze, and Flanders red links you will (obviously) see more about the respective styles along with some of the most common/best-known examples. you can also use a site like ratebeer.com or beeradvocate.com, look up beers by style, and either sort by rating to figure out what's "best" or sort by number of ratings to see what you're more likely to find (you're bound to come across one or two of these: New Belgium La Folie, Duchesse de Bourgogne, Rodenbach Grand Cru, Petrus Oud Bruin, Hanssens Oud Gueuze, Lindemans Gueuze Cuvee Rene, Monk's Cafe). sour beers aren't for everyone, but once you acquire a taste for them... good luck not spending a lot of goddamn money. bartolimu posted:There's a one-time-only Alesmith beer event in Vegas this weekend to coincide with my buddy's book tour coming to town. got my copy. was honestly expecting something a little more list-like, but the emphasis seems to be much more about educating the reader about flavors and textures than handing out some recipes with a beer pairing. in other words, it's more about the "why" than the "what." looks really good- my bookstore boss is a serious cookbook head and she was feeling it- although i haven't spent much time with the book since one of my brewer friends got so excited about it i let him borrow it.
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Oct 20, 2012 11:50
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wattershed posted:Also, Indra Kunindra is awesome and Midorka is wrong It seems I'm in the minority, but I've never had a more vile beer in my life. To each there own though. I finished a 2006 Victory Old Horizontal after and I think it's reached its limit, it's starting to go downhill I'd say and it was better last year at 5 years. Also Brooklyn Black Ops has aged wonderfully, I opened one last night while brewing and it's super balanced with coffee, dark chocolate and a very mild bourbon oak flavor through it. It's a lot more mellow and balanced than originally.
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Oct 20, 2012 14:39
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Hill Farmstead's Edward is right there with Alpine's Duet for the best APA/IPA in the land. Really one that helps set the bar for the style. Tremendous nose, nothing overwhelming or "big" about it in the mouth, but the balance and drinkability is top notch. Really trying to make it to the brewery tomorrow.
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Oct 20, 2012 23:01
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wattershed posted:Hill Farmstead's Edward is right there with Alpine's Duet for the best APA/IPA in the land. Really one that helps set the bar for the style. Tremendous nose, nothing overwhelming or "big" about it in the mouth, but the balance and drinkability is top notch. Really trying to make it to the brewery tomorrow. You spelled 'Two Hearted Ale' wrong 
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Oct 20, 2012 23:05
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Whisker Biscuit posted:You spelled 'Two Hearted Ale' wrong Well done.
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Oct 20, 2012 23:21
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Midorka posted:I finally got to experience, well I'm still experiencing, Bourbon County Stout. The nose is very heavy on the coconut with oak and bourbon being the next prominent aromas and vanilla hanging in the back, I'm not picking up any of the base beer really the aroma is all barrel. This is definitely a sipper though, this is a very thick beer. Dark chocolate and hints of raisins are throughout with the coconut being a strong flavor on the mid-taste, the finish is pretty much just bourbon and oak with a bit of coconut. This is a solid bourbon barrel aged beer, and I love how thick it is, but I won't go out of my way to get it next year, though I would like to eventually have a 4 year vertical so I guess it'd be nice to get a 4 pack every year. Had my first 2012 (BCBS) today. I think John Hall was right; I paired my BCBS with a cigar and the cigar didn't even come close to standing up to the beer. 2012 is very boozy right now (granted I drank it mostly slightly under proper temperature as it was about 50 degrees outside) but I think it's gonna be truly ridiculous in about 6 months. Also, for homebrewers, I took a gravity reading. 1.045. With the 15% ABV listed on the bottle, that'll put it around an OG of 1.157. Let's get to work
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Oct 21, 2012 00:06
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Whisker Biscuit posted:You spelled 'Two Hearted Ale' wrong As a huge Two Hearted Fan, wattershed made absolutely no error in his post. If it were regularly available to me, I'd drink so much Edward all the time. Instead, I'll just have to hold the one pint I had as just a fond memory.
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Oct 21, 2012 00:21
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funkybottoms posted:got my copy. was honestly expecting something a little more list-like, but the emphasis seems to be much more about educating the reader about flavors and textures than handing out some recipes with a beer pairing. in other words, it's more about the "why" than the "what." looks really good- my bookstore boss is a serious cookbook head and she was feeling it- although i haven't spent much time with the book since one of my brewer friends got so excited about it i let him borrow it. I'm glad people are finding it exciting. It's definitely not your average cookbook, in part because Schuyler's not your average chef. I'll let him know you're enjoying when I see him tonight. Gonna get my copy signed and see if I can convince him to come out and take part in some Bad Ideas with me tonight.
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Oct 21, 2012 00:43
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crazyfish posted:Had my first 2012 (BCBS) today. I think John Hall was right; I paired my BCBS with a cigar and the cigar didn't even come close to standing up to the beer. 2012 is very boozy right now (granted I drank it mostly slightly under proper temperature as it was about 50 degrees outside) but I think it's gonna be truly ridiculous in about 6 months. Can't wait to see how well it holds up, drank my lone bottle of '11 two or so weeks back (in celebration of sorts... of being able to buy 2 4pks this year, ha), and wow. Amazing. Last weekend I found two singles of '12 just hanging out in the bomber section of Whole Foods, so I figured why not. Drank em both, and I was surprised at how easy it was to drink fresh. Boozy for sure, but wow.
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Oct 21, 2012 00:51
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crazyfish posted:
Did you completely de-carbonate the beer before taking the reading? Because that throws it off
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Oct 21, 2012 01:18
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RiggenBlaque posted:Did you completely de-carbonate the beer before taking the reading? Because that throws it off BCBS isn't very carbonated in the first place, so I suspect if carbonation threw off the reading it wouldn't be by more than a point or two. However, the difference between 1.045 and 1.047 really isn't that big - the difference in this case would be between an asston of grain and and asston of grain plus a few extra ounces.
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Oct 21, 2012 01:45
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crazyfish posted:Had my first 2012 (BCBS) today. I think John Hall was right; I paired my BCBS with a cigar and the cigar didn't even come close to standing up to the beer. 2012 is very boozy right now (granted I drank it mostly slightly under proper temperature as it was about 50 degrees outside) but I think it's gonna be truly ridiculous in about 6 months. I drank the BCS with my pipe and thought it went nicely actually. I had a blend of a cherry vanilla and a mild Virginia tobacco and enjoyed it more than usual.
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Oct 21, 2012 02:39
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Whisker Biscuit posted:You spelled 'Two Hearted Ale' wrong Nope. Sculpin's the correct answer here.
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Oct 21, 2012 05:49
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air- posted:Nope. Sculpin's the correct answer here. Magic Hat #9
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Oct 21, 2012 06:32
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air- posted:Nope. Sculpin's the correct answer here. Love me some Two Hearted... but <1 week old Sculpin literally cannot be beaten.
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Oct 21, 2012 07:22
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crazyfish posted:Also, for homebrewers, I took a gravity reading. 1.045. With the 15% ABV listed on the bottle, that'll put it around an OG of 1.157. Let's get to work The original gravity is actually targeted for 30 Plato, equivalent to 1.131 OG. The beer picks up some extra alcohol from the residual bourbon in the barrels, though, which means gravity readings aren't an effective way of measuring the ABV of BCS. We actually have to order several different sets of labels so that we can have a correct alcohol reading on the label, since the lab does final testing of ABV after the beer's been processed through the centrifuge and is ready to package.
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Oct 21, 2012 07:29
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Ubik posted:The original gravity is actually targeted for 30 Plato, equivalent to 1.131 OG. The beer picks up some extra alcohol from the residual bourbon in the barrels, though, which means gravity readings aren't an effective way of measuring the ABV of BCS. We actually have to order several different sets of labels so that we can have a correct alcohol reading on the label, since the lab does final testing of ABV after the beer's been processed through the centrifuge and is ready to package. Wow, I didn't think the bourbon in the barrels affected the ABV that much! I stand happily corrected.
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Oct 21, 2012 07:38
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Ubik posted:The original gravity is actually targeted for 30 Plato, equivalent to 1.131 OG. The beer picks up some extra alcohol from the residual bourbon in the barrels, though, which means gravity readings aren't an effective way of measuring the ABV of BCS. We actually have to order several different sets of labels so that we can have a correct alcohol reading on the label, since the lab does final testing of ABV after the beer's been processed through the centrifuge and is ready to package. Talked to John Hall at the King Henry release and he told us the biggest issue they had run into with the InBev buyout was extra scrutiny with what they list as ABV on BCS and other BA'd beers. They couldn't just slap 13% the label anymore. Ubik, I've always wondered what the base beer is like. I'm assuming it's been released one way or another (a brewpub beer?). How does it compare to commercially available imperial stouts? Is it brewed purposely to highlight the booze?
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Oct 21, 2012 14:26
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danbanana posted:Ubik, I've always wondered what the base beer is like. I'm assuming it's been released one way or another (a brewpub beer?). How does it compare to commercially available imperial stouts? Is it brewed purposely to highlight the booze? I can't really talk too much about the recipe itself, but I don't think there's anything particularly fantastic or unusual about it compared to other imperial stout recipes. It's just brewed to be super-high gravity, which involves a lot of brewhouse acrobatics and a very long boil. And if you want to ask more brewing-specific questions, feel free to pop over to this thread.
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Oct 21, 2012 18:43
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My DIPA ranking used to be #1. Hopslam and #2. Pliny. I think that subsequent repeated exposure to Hop Venom from Boneyard (down the street from my place) has made me rethink this. For some reason I've been on a Berliner weisse kick as of late. Actually I know the reason perfectly well -- 10 Barrel won a silver for theirs at GABF and so they busted it out at their bar earlier. I wish it was more common.
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Oct 21, 2012 18:49
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Finally spotted Oskar Blues in Ohio.
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Oct 21, 2012 20:29
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Founder's Harvest is the best wet hop beer I've had this season, and I've had Surly Wet, SN Harvest, Chasin' Freshies, and Hop Trip. I don't know how Founder's does it. I've heard of bottle shops in my area limiting to one or two 12 oz bottles, though, pretty ridiculous, it's not like this is KBS or something.
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Oct 21, 2012 20:32
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global tetrahedron posted:Founder's Harvest is the best wet hop beer I've had this season, and I've had Surly Wet, SN Harvest, Chasin' Freshies, and Hop Trip. I don't know how Founder's does it. I've heard of bottle shops in my area limiting to one or two 12 oz bottles, though, pretty ridiculous, it's not like this is KBS or something. Picked up a four pack last night, it disappeared quickly, great beer. Very fresh tasting.
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Oct 21, 2012 20:45
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Had Old Viscosity for the first time last night. The label isn't kidding, that poo poo is like drinking motor oil. It's enjoyable, but plan on splitting the bomber a few ways or sipping it over like 3 hours on a cold winter night. Edit: Also, Firestone's Velvet Merlin is back out. Such a good oatmeal stout. Docjowles fucked around with this message at 22:25 on Oct 21, 2012 |
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Oct 21, 2012 21:40
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global tetrahedron posted:Founder's Harvest is the best wet hop beer I've had this season, and I've had Surly Wet, SN Harvest, Chasin' Freshies, and Hop Trip. I don't know how Founder's does it. I've heard of bottle shops in my area limiting to one or two 12 oz bottles, though, pretty ridiculous, it's not like this is KBS or something. I bought a 4-pk the other week, drank it over the course of a few days (it was tough to not drink it all at once), went back a few days after finishing the last one, and yeah... :-( Guess I'll have to wait until next year!
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Oct 21, 2012 22:19
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Chicago people, West Lakeview Liquors has some sort of distribution thing with Jester King (one of the brewers used to work there). Right now they have their entire line. Drinking Commercial Suicide. Expectedly weak but very flavorful.
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Oct 21, 2012 23:00
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That's fine news for Chicago. Some people player hate on Jk a lot but Commercial Suicide is a fantastic beer (so is Le Petit Prince along similar lines) and Mad Meg is a rad saison. Also The Best Beer of Texas  finally arrived to me in a trade: I'd put it up there with all the other "big name" stouts of the world any day. SUPER HASSLER fucked around with this message at 00:05 on Oct 22, 2012 |
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Oct 22, 2012 00:01
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SUPER HASSLER posted:That's fine news for Chicago. Some people player hate on Jk a lot but Commercial Suicide is a fantastic beer (so is Le Petit Prince along similar lines) and Mad Meg is a rad saison. I'll be cracking open all the Rodeo variants next weekend, very excited to compare Rodeo, Weasel Rodeo, and Whiskey Rodeo.
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Oct 22, 2012 00:16
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SUPER HASSLER posted:That's fine news for Chicago. Some people player hate on Jk a lot but Commercial Suicide is a fantastic beer (so is Le Petit Prince along similar lines) and Mad Meg is a rad saison. I take it back. Not all the JK stuff. E: Man that bottle is awesome. danbanana fucked around with this message at 00:32 on Oct 22, 2012 |
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Oct 22, 2012 00:17
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Virginia folks (and those who share distributors with them, the Carolinas maybe?) I have good news for you. Alesmith beers will be coming your way in "the next few months." Congratulations, you're joining the big brotherhood of places that can get Alesmith that are farther away from San Diego than Nevada is.
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Oct 22, 2012 14:48
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