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Furious Lobster posted:The best beer of the night was probably Kern River Citra DIPA, which is truly one of the best DIPAs, I've had in a long time. Some guy bought the entire shelf of this on Saturday before I could grab a bottle. Did end up with a bottle of Simtra, though.
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Feb 25, 2013 19:04
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| # ? May 26, 2024 05:55 |
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Looks like my friends brewery is finally going to open: http://alesyndicate.com/news/detail/its-here They shifted the name to Ale Syndicate which...is an interesting choice haha.
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Feb 25, 2013 19:38
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danbanana posted:Some guy bought the entire shelf of this on Saturday before I could grab a bottle. Did end up with a bottle of Simtra, though. You're probably mistaking Knee Deep Citra for Kern River since the latter did a brewery release only this year. This is a pity since making trades will be that much harder.
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Feb 25, 2013 21:12
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Furious Lobster posted:You're probably mistaking Knee Deep Citra for Kern River since the latter did a brewery release only this year. This is a pity since making trades will be that much harder. Man, I've been wrong all over the place here. I blame the alcohol.
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Feb 26, 2013 00:30
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Picked up a new variety pack of Magic Hat (need the bottles) and almost crapped my pants when I saw they made a Gose. Holy loly though what the hell were they thinking? It's not a bad session beer but ...  Love me some of their Pils though (don't judge).
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Feb 26, 2013 03:06
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2.3 year old Ten Fidy. It's amazing.  shame it's probably bud light TenaciousTomato fucked around with this message at 04:11 on Feb 26, 2013 |
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Feb 26, 2013 03:31
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I got to try Cantillon Gueuze on tap tonight. It was really, really good, and my first ever Cantillon beer. I felt like a complete jackass after ordering it though, because not only did I mispronounce Cantillon, but I also mispronounced gueuze. Oh well, it's not a mistake I will ever make again. I totally should have known how to pronounce gueuze considering there's a beer called duck duck gueuze, but whatever, you live, you learn. I really wish I could have tried it side by side with 3F's oude gueuze, but I guess that will have to come some other time when I can actually get Cantillon in a bottle. I also got the chance to try Fat Head's IBUsive IPA, which actually might be better than Head Hunter, as crazy as that sounds. It's a new IPA from them brewed with Mosaic hops, and drat was it good. Overall, it was a mighty fine day to be a beer enthusiast.
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Feb 26, 2013 04:43
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Only drink gose and geuze for a whole night and have fun trying to pronounce them together.
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Feb 26, 2013 04:49
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TenaciousTomato posted:2.3 year old Ten Fidy. What's happening here and what other beers do this because I've not seen ten fidy here. vvvv Well that's just neat as heck. Fuzzy Pipe Wrench fucked around with this message at 05:12 on Feb 26, 2013 |
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Feb 26, 2013 04:58
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Fuzzy Pipe Wrench posted:What's happening here and what other beers do this because I've not seen ten fidy here. http://blogs.howstuffworks.com/2011/01/14/invention-beer-cups-with-holes-that-fill-from-the-bottom-how/
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Feb 26, 2013 05:04
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Kudosx posted:I felt like a complete jackass after ordering it though, because not only did I mispronounce Cantillon, but I also mispronounced gueuze. Oh well, it's not a mistake I will ever make again. The last time New Belgium's Le Terroir was available a local place had it on tap at a great price and I basically went there every drat night til it kicked. After about my third glass the bartender finally rolled her eyes and said "you know, it's 'tear-WAH', not 'terror'". Somehow the fact that she was super hot made this even more awkward v  vWhatever, this is America, speak American 
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Feb 26, 2013 05:25
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I had some douchebag correct my pronunciation of Southern Tier Choklat. I pronounced it exactly like chocolate because, you know, I'm not a pretentious gently caress. He corrected me and called it "show-claw" or something gay like that.
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Feb 26, 2013 05:44
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Last time someone corrected my pronunciation while drinking I went on a rant about prescriptivism and how our understanding of a constantly shifting morphology has outmoded rigid standardization, but that didn't make me any less wrong so I just went back to my beer.  Genghis Pecan, by the way, didn't taste like pecan pie. Or pecan. Or anything, really, aside from an ordinary stout. Luckily I went to Saison, a brew/gastro-pub in Richmond, that very same night. Totally made up for it. I'd been before (for the Lagavulin cask JW Lees I mentioned awhile ago. Still there, it turns out) but returned to try out the food which turned out to be pretty great. It's a lot smaller than the other beer destinations in Richmond, but if you find yourself in the area it's definitely worth it to stop by for a drink. Great staff, too.
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Feb 26, 2013 06:02
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Every time someone in my house says "duchesse de bourgogne" we pronounce it differently. Just kind of put on a fake French accent and hope for the best
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Feb 26, 2013 06:05
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I hate ordering Leffe because every once in awhile the person repeats back to you "Leff-eh?" and I just don't even care anymore. Just put beer in my hand and I will pay you for it, whatever you want to call it.
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Feb 26, 2013 06:20
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Speaking of pronunciations, how do you say Sucaba? I've never heard it spoken before and have to maintain my pride in front of the binny's clerk. Also, has it hit Chicago yet?
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Feb 26, 2013 06:20
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What It Dooski posted:Speaking of pronunciations, how do you say Sucaba? I've never heard it spoken before and have to maintain my pride in front of the binny's clerk. Also, has it hit Chicago yet? It's a made up word from "Abacus" turned backwards. Just say it like it looks. It hit Chicago last week, I would imagine most Binny's are out... unless there are multiple shipments. Also, anyone else think Hop Henge is reallllly similar to Expo Hoppiness?
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Feb 26, 2013 06:22
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i've always heard it pronounced "gooze"- "goose" with a z- but if you look it up, there are people who say "gurzah" and everything in between. i've heard Cantillon pronounced a gang of different ways, and it's a wild guess as to which syllables people will want to emphasize, but the majority of the time it's "can-tea-ahn." folks 'round here- keepin' in mind this is both the east coast and the South- been sayin' "sue-cob-uh" when talkin' 'bout that Firestone beer.
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Feb 26, 2013 12:18
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My mother is born and raised dutch and she always tells me gueze is pronounce "whoze" as in who+zah. Just gotta slap on a dutch accent and no one will know what youre talking about. also its Can-ti-on. No L's pronounced.
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Feb 26, 2013 14:13
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okay, decided to look up Jean Van Roy on youtube. he says Cantillon a whole bunch, but it takes him until 6:20 to say gueuze, which ends up sounding a lot like "goes." dammit, now i'm gonna have to say it like that and people are gonna think i'm a jerk (see also: Hoegaarden).
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Feb 26, 2013 15:01
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I go with can-tee-ohn (Can-ti-on, not pronouncing the "on" like an american") which is how Jean Van Roy and most people say it. Just about every major sour nerd and brewer I've talked to pronounces gueze the goose with a z way. The first time I tried to pronounce it I said Can-till-yun 
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Feb 26, 2013 15:11
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There used to be a site that looked like it was designed in the late 90's with links to .wav files of some guy pronouncing all these beer names and styles, but it looks like it's no longer up, which is a real shame. edit: Here we go, thanks to the wayback machine http://web.archive.org/web/20080714010835/http://belgianstyle.com/mmguide/pronounce/speak.html
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Feb 26, 2013 15:40
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So need a recommendation from you guys. I think on Thursday night, I'm taking a friend out for dinner at a Mediterranean restaurant. It's a BYOB place, and we are both beer lovers. We both like a wide range of beers, and I'm looking for something impressive to bring to dinner that will pair well with a meal of shwarma , falafel , hummus, etc. Help?
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Feb 26, 2013 16:08
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Mediterranean screams big, crisp lager or a tripel to me. Personally I'd be thrilled to just have a Weihenstephaner or an Elliot Ness, but neither are impressive/rare at all. As for a tripel, there are shitloads of great ones, imported and otherwise. (La Fin Du Monde, St. Benardus, Chimay, Karmeliet, etc) e: Saisons would be an interesting pairing too Hypnolobster fucked around with this message at 16:18 on Feb 26, 2013 |
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Feb 26, 2013 16:15
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It's not about being a rare beer, we've both had our fair share of those. I just want something that pairs well with the meal, so I seem to know what I'm doing with regards to pairings. I have a case of La Fin Du Monde in my cellar, which is one she's never had, but we both love Karmeliet and I could get a gift set and score another cool glass... hmm.
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Feb 26, 2013 16:24
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I'm hard pressed to think of anything a saison wouldn't pair well with (maybe desserts? haha). I'd go with something crisp or a tripel. Karmeliet or La Fin Du Monde would be a solid bet. Cracked open a Barrel-Aged Bigfoot and it's quite impressive now. Very robust slow sipper and I'm excited on how it'll evolve with time.
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Feb 26, 2013 17:00
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What It Dooski posted:Speaking of pronunciations, how do you say Sucaba? I've never heard it spoken before and have to maintain my pride in front of the binny's clerk. Also, has it hit Chicago yet? Think 'Succubus' and put an ah on the end instead. At least that's how I see it and say it.
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Feb 26, 2013 17:13
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second/thirding a saison. like -air said, there's not much they won't play well with (provided they are a super-funky brett beer), and you don't want something that will overpower the food. while we're on the topic- and forgive me if i've shared this before- i had a Norwegian tell me that Nogne-0 is pronounced "noog-nyeh oo."
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Feb 26, 2013 17:25
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funkybottoms posted:second/thirding a saison. like -air said, there's not much they won't play well with (provided they are a super-funky brett beer), and you don't want something that will overpower the food. Yup, have heard that the most often. https://www.youtube.com/watch?v=l2tiYTBbRHk https://www.youtube.com/watch?v=fblC_jMDlbQ
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Feb 26, 2013 17:28
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Angry Grimace posted:I went to that Sour fest they did earlier this year and it was nuts to butts all the way around and I left before even getting a single beer because it was hot and uncomfortable all around. The only reason I got to taste much at that clusterfuck was I had a big enough party we squatted a table and went to the bar two at a time to get tasters for the table. Add on the couple of times the waitress got to our table over the two hours we stayed and we got a decent number of things tasted. Churchill's is a nice place and all, but they should think about adding a tent to the parking lot for events like that, or maybe expand (which would ruin the pub feeling, but hey). I agree with the Mediterranean pairing suggestions people have made, and I want to add some more. Let's start with rauchbier. The smokiness will go well with the rich, olive-oil-heavy mezze like hummus, and it's a natural pairing with grilled meats like gyro and shawarma. I'm also a big fan of pairing citrusy-hop-forward beers with olives, especially salt-cured since they have higher bitterness that compliments the hops. Firestone DBA was the first beer I discovered this pairing with, but Sculpin or something citra-heavy would be a good choice too. Finally, any time you have lamb (even in gyro form) you should consider something with fruit. Maybe a nice lambic (heavy on the tart to cut through the meat's fat), but even something like Pyramid Apricot would go pretty well with the bulk of the meal. Herbal beers might be fun to play with. Gruits are made with a lot of herbs that could do interesting (or catastrophic) things to the meal. Also look for beers that specifically use the flavors used in Mediterranean cooking - raisins, thyme, mint, nuts, saffron, etc. Raison D'Être comes to mind. Also that new DFH abomination that has thyme in it, I forget the name. It tastes like Old Bay. That might work here.
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Feb 26, 2013 18:56
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I think that the people who say variations of 'gerz' for gueuze are just trying to explain that vowel sound to the American ear. It's a bit further back in the throat than 'uh' somewhat like 'oo.'fullroundaction posted:Every time someone in my house says "duchesse de bourgogne" we pronounce it differently. Just kind of put on a fake French accent and hope for the best I'm glad someone else does this. I like "Do-cheesey day bore-gog-knee"
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Feb 26, 2013 21:01
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ChickenArise posted:I think that the people who say variations of 'gerz' for gueuze are just trying to explain that vowel sound to the American ear. It's a bit further back in the throat than 'uh' somewhat like 'oo.' That's my tactic for Cuvee Des Jacobins Rouge as well.
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Feb 26, 2013 21:31
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It's most important that you pronounce Unibroue as "unibrow".
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Feb 26, 2013 21:45
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Glottis posted:It's most important that you pronounce Unibroue as "unibrow". Wait, is this real?
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Feb 26, 2013 22:00
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I think he is joking, get it? I've heard it "uni-brew".
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Feb 26, 2013 22:18
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Midorka posted:I think he is joking, get it? I've heard it "uni-brew". Yeah me too, kind of just wishing it was actually uni-brow
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Feb 26, 2013 22:23
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Transatlantique Kriek. Yay or nay?
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Feb 26, 2013 22:32
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Captain Shortbus posted:Transatlantique Kriek. Yay or nay? Reading reviews (and never having had the beer), it sounds very sweet. If you like sweet fruit beers you might want to give it a shot, but if you're like me and want more tart and funky, probably stay away.
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Feb 26, 2013 23:18
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crazyfish posted:Reading reviews (and never having had the beer), it sounds very sweet. If you like sweet fruit beers you might want to give it a shot, but if you're like me and want more tart and funky, probably stay away. I've had it, this is a pretty fair assessment. Very mild.
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Feb 26, 2013 23:21
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| # ? May 26, 2024 05:55 |
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Wort Eagle? Auburn University to Offer Masters Certification in Brewing Science
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Feb 26, 2013 23:53
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