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Greg Koch has an amazing house: http://www.sandiegomagazine.com/San-Diego-Magazine/May-2013/Homebrewed-to-Perfection/
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May 2, 2013 00:59
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Bag of Sun Chips posted:Greg Koch has an amazing house: Now he just needs to be shot into space and he'll truly be the Richard Garriot of beer.
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May 2, 2013 01:28
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Found a little store with a 4 pack of last year's Double Trouble on the shelf. How bad could it be?
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May 2, 2013 02:27
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Oops. Awful app double trouble post.
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May 2, 2013 02:28
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Captain Shortbus posted:Found a little store with a 4 pack of last year's Double Trouble on the shelf. How bad could it be? I wouldn't bother with it. This year's double trouble is out. Go for the fresh stuff.
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May 2, 2013 02:34
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Yeah, I bypassed it up when I noticed it was in the window, probably for the whole year. Drinking a Boulevard Tripel Julep. Holy poo poo, it's really great. Bourbony yet Belgian. Finishes with some oak and mint.
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May 2, 2013 02:51
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Wet Tie Affair posted:
What's your's, and everybody's opinion of Central Waters? I've had a good many of their beers and they're always very hit or miss for me.
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May 2, 2013 02:59
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I am drinking Kane Brewing's latest release A Night to End All Dawns. I must say I was really hoping that they would put a beer out that could compete with the best of them, but unfortunately I think they have infection problems. This and 365 both were gushers with a sour, vinegar, tinge to them. Nothing overbearing, but certainly present. Fortunately for Kane, the sour tinges add a layer of complexity that works for the two. You can see my review/thoughts (keanex) on the Ratebeer review so I won't repost them here. It's a beer that if you're in New Jersey you will want to try, it's $13.99 for a 750ml which isn't a huge risk. The one thing I found interesting though is that my mother liked it a lot, the lady who thinks every beer, no matter what style, tastes like "beer." I enjoy it, but I definitely didn't think it would be something that would appeal to someone who hates "beer."
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May 2, 2013 03:00
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Bag of Sun Chips posted:Greg Koch has an amazing house: I don't know a ton about furniture, but that real wood stuff he has (especially the desk) is loving expensive as all hell
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May 2, 2013 03:36
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Got a random bottle of 2011 Lolita from a shop near my house. This stuff is great! I wish I had another bottle to share with my beer hating, wine loving friends. Or maybe I wish I had the self control to save it until I could drink it with them... too late!
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May 2, 2013 03:43
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Mukulu posted:What's your's, and everybody's opinion of Central Waters? I've had a good many of their beers and they're always very hit or miss for me. Well, La Petite Mort is actually a Local Option designed beer that they contract brew. It's absolutely awesome. In general, their bourbon barrel beers are great alternatives to the truck chasing beers. Unfortunately, Peruvian Morning seems to be infected a lot. The rest of their line isn't particularly notable, especially compared to other Midwest breweries.
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May 2, 2013 03:50
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SUPER HASSLER posted:Did someone say sours??? I dare you to drink the Peach Porch Lounger. Also, curious to know whether you like Ching Ching.
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May 2, 2013 04:05
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Bag of Sun Chips posted:Greg Koch has an amazing house: I genuinely would not have expected him to look like that much of a dirty hippie. edit: Stone opening a hotel, what 
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May 2, 2013 04:09
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Podima posted:I genuinely would not have expected him to look like that much of a dirty hippie. He hasn't always looked like a dirty hippy: 
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May 2, 2013 04:30
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Podima posted:I genuinely would not have expected him to look like that much of a dirty hippie. Hotel is so people don't have to drive a country mile to civilization to get home. Also, money. I'm intrigued as to what sorts of beer tourism packages they'll have. They're also dropping a 40+ tap brewpub literally 1000 feet away from another place with over 100 taps...feels like that drat hotel should have been there instead of by the mothership location. Also, this is gonna get buried below the above paragraph, but IMHO a non-infected Peruvian Morning can hold its own with the other great coffee stouts cranked out in this country. You get a feeling though from the cheap labels and QC issues that they need to, shall we say, professionalize their operation a little more? Lastly, Captain Shortbus, if you could figure out some way, any way, to get some of that tripel julep my way, I wouldn't really complain...they doing growers of it at least?
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May 2, 2013 06:17
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Wattershed, I'll look around, but its really unlikely. It's sort of a "Love letter to KC." type of thing. I'll do what I can to make it happen though.
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May 2, 2013 07:07
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Bag of Sun Chips posted:Greg Koch has an amazing house: I didn't look at the header or URL because I'm stupid but as soon as I saw it refer to San Diego as "the most famous craft brewing city in the world" that it had to be from a site with San Diego in the name. Not that San Diego doesn't deserve a ton of recognition, just because I think that's a ridiculous notion to think that the whole world or even the whole US feels that way. I'm homebrewing my first batch ever in a couple of days. Hopefully it can somewhat hold up to the style - California Common. Glottis fucked around with this message at 07:50 on May 2, 2013 |
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May 2, 2013 07:48
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The new hotness in meaningless words in beer reviews: "tastes like dark fruit." What is that even supposed to mean? Why does every beer darker than 15 SRM taste like dark fruit?
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May 2, 2013 08:52
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Dark fruit is basically sweet, tannins, and esters so you can find plums in just about anything slightly dark if you go looking for it.
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May 2, 2013 11:51
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That "dark fruit" thing is like figs, raisins, etc. with a touch of molasses sometimes. It's a slightly fruity but very rich flavor, often accompanied by sweetness. You'll get it from certain kinds of yeast (Belgians especially), candi sugar additions, and malts like Special B.
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May 2, 2013 12:47
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I also associate it with certain imperial stouts. Dark Lord, BCBS, etc. have a deep, cherry-like fruitiness. This is opposed to the dryer coffee-like stouts.
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May 2, 2013 13:23
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zedprime posted:Dark fruit is basically sweet, tannins, and esters so you can find plums in just about anything slightly dark if you go looking for it. I guess that's what I'm getting at. People just use it to describe every single dark beer.
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May 2, 2013 16:57
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Captain Shortbus posted:Wattershed, I'll look around, but its really unlikely. It's sort of a "Love letter to KC." type of thing. I'll do what I can to make it happen though. Yeah I figured it was a long shot, read something about tap only and limited availability but it sounds delicious so I thought I'd throw that out there.
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May 2, 2013 17:19
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Angry Grimace posted:I guess that's what I'm getting at. People just use it to describe every single dark beer. That characteristic is present in the majority of dark beers, though. Dark crystal malts, from C80 to Special B, usually impart it. Belgian candi sugar pretty much always gives off a raisiny flavor. And any yeast that thows off a reasonable amount of esters - US, UK and especially Belgian ale yeasts - will impart fruity flavors, and in combination with dark malts usually tastes like raisins or prunes or dates or what have you. Esters, caramelized sugars and Maillard compounds just seem to naturally combine to give off the "dark fruit" characteristic. I've experienced it in old ales, imperial stouts, barleywines, and every permutation of dark Belgian beer. I think it's a legit term, even if it sounds like it's overused. Now "dank," that's one I'll argue over. 
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May 2, 2013 17:22
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Ubik posted:That characteristic is present in the majority of dark beers, though. Dark crystal malts, from C80 to Special B, usually impart it. Belgian candi sugar pretty much always gives off a raisiny flavor. And any yeast that thows off a reasonable amount of esters - US, UK and especially Belgian ale yeasts - will impart fruity flavors, and in combination with dark malts usually tastes like raisins or prunes or dates or what have you. Esters, caramelized sugars and Maillard compounds just seem to naturally combine to give off the "dark fruit" characteristic. I've experienced it in old ales, imperial stouts, barleywines, and every permutation of dark Belgian beer. I think it's a legit term, even if it sounds like it's overused. I'm too lazy for something like this but I would love to do a tasting of dark beers with various dark red fruits and different kinds of chocolate.
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May 2, 2013 17:45
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People have gone apeshit over both Parabola and LC3 here  I gotta resort to face to face trade with someone coming in from KC to get a bottle. I loved #2, so I've got high hopes for this one.
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May 2, 2013 18:13
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Ubik posted:That characteristic is present in the majority of dark beers, though. Dark crystal malts, from C80 to Special B, usually impart it. Belgian candi sugar pretty much always gives off a raisiny flavor. And any yeast that thows off a reasonable amount of esters - US, UK and especially Belgian ale yeasts - will impart fruity flavors, and in combination with dark malts usually tastes like raisins or prunes or dates or what have you. Esters, caramelized sugars and Maillard compounds just seem to naturally combine to give off the "dark fruit" characteristic. I've experienced it in old ales, imperial stouts, barleywines, and every permutation of dark Belgian beer. I think it's a legit term, even if it sounds like it's overused.
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May 2, 2013 18:33
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I thought the general position in here was that most reviewers are too wordy? Now I'm hearing that generic terms, used to shorten the reviews, are disliked? I don't know what to think anymore! I use the term dark fruits in a lot of my reviews. A lot of the beers will have dark cherry, prune, fig, or raisin notes, so instead of typing that all out I tend to lump them into "dark fruit" since the individual flavors tend to appear with each other. It just makes it easier. I also think there's nothing wrong with appending "hoppy" to something. I tend to compare the bitterness to malt strength when talking about bitterness, but if someone says something is hoppy, I know what it means just like dark fruits.
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May 2, 2013 18:41
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Reviews being too long and disliking generic terms aren't mutually exclusive. Most reviews you see online say the same thing half a dozen times with slightly different words. I'm a holistic reviewer but even if you are doing a more stringent judging or review it shouldn't be a scavenger hunt for how many tasting words you can assign.
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May 2, 2013 18:47
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I prefer that reviews to give volumetric concentrations of the flavor- contributing compounds and that they adhere to IUPAC conventions for organics if possible. Edit: however, 3-methylbut-2-ene-1-thiol is still better than "skunky thiol". FreelanceSocialist fucked around with this message at 19:00 on May 2, 2013 |
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May 2, 2013 18:51
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I noticed some terra firma notes in this years Parabola.
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May 2, 2013 18:52
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Midorka posted:I thought the general position in here was that most reviewers are too wordy? Now I'm hearing that generic terms, used to shorten the reviews, are disliked? I don't know what to think anymore! I use the term dark fruits in a lot of my reviews. A lot of the beers will have dark cherry, prune, fig, or raisin notes, so instead of typing that all out I tend to lump them into "dark fruit" since the individual flavors tend to appear with each other. It just makes it easier. I also think there's nothing wrong with appending "hoppy" to something. I tend to compare the bitterness to malt strength when talking about bitterness, but if someone says something is hoppy, I know what it means just like dark fruits. I don't mind reviews that stick to the basic flavors or make comparisons to similar beers. Descriptive words like "hoppy" or "dank" don't bother me either. Is "hoppy" more generic than "grapefruit rind and pine resin"? Sure. But I still get what they're trying to convey. To me, the biggest offense is a wordy review that talks about poo poo that doesn't even matter... "poured into a limited edition Duvel Eley Kishimoto snifter". Also long descriptions of lacing. Or lacing in general. Lacing is dumb. Or whenever anyone says something completely out of left field like comparing the taste to the vision of sunset or to a piece of music. gently caress, I want to reach through my computer and slap the poo poo out of the person who wrote that. Get as wordy as you want, especially if reading your review gives me a great understanding of the complexity of the beer. I'd gladly read a long review that covers the full flavor profile. I'd rather read that than someone who writes 50 words and uses all generic terms. But don't be repetitive, and leave out the weird imagery.
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May 2, 2013 19:13
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KBS tapping tonight, and they are handing out 50 tickets for a guaranteed pour, starting at 5:45 and tapping at 6. Interested to see how this goes. The # of folks that go to these locally has grown a lot since just a year ago. I went at to a Hopslam tapping at this bar last year, and it stayed on until late that night. This year, same bar, it was tapped after about 30 minutes. Kind of expecting the same thing tonight.
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May 2, 2013 20:32
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zedprime posted:At a certain point its like appending hoppy to your tasting notes. Are you really saying anything at that point or just saying words that sound fun? Oh come on, this is just ridiculous. "Hoppy" is perfectly fine as a generic descriptor for a beer with higher bitterness and hop-derived flavors, especially if somebody's just starting off tasting beer. What tasting descriptors ARE acceptable to you?Honestly, people, just use whatever descriptors are most useful to your understanding of beer and conveying flavors/aromas to other people. I consider "Dark fruits" and "hoppy" useful because they describe particular hedonic experiences without getting overly florid or silly. If you want to use "figs" or "pine resin," that's fine too! Just don't go full-boat hilarious and use terms like "late leaves" to describe a tannic beer (yes, that came up in a BA review). HatfulOfHollow posted:I don't mind reviews that stick to the basic flavors or make comparisons to similar beers. Descriptive words like "hoppy" or "dank" don't bother me either. Is "hoppy" more generic than "grapefruit rind and pine resin"? Sure. But I still get what they're trying to convey. To me, the biggest offense is a wordy review that talks about poo poo that doesn't even matter... "poured into a limited edition Duvel Eley Kishimoto snifter". Also long descriptions of lacing. Or lacing in general. Lacing is dumb. Or whenever anyone says something completely out of left field like comparing the taste to the vision of sunset or to a piece of music. gently caress, I want to reach through my computer and slap the poo poo out of the person who wrote that. I also agree with this sentiment.
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May 2, 2013 20:36
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Ubik posted:
Who is tasting late leaves what is wrong with people. Hoppy and dark fruit aren't terrible words to use in a discussion about beer because a discussion is dynamic enough that if its fine the discussion goes on but if there's questions they can be answered. As soon as someone puts themself out there trying to write a big shot review on BA or even half the label writers in the country I am going to laugh. E. I lied for the sake of trying to be friendly, hoppy is worse because it doesn't even clearly specify if its bitter on the tongue or aromatic. I'll just stick to saying "its good man." zedprime fucked around with this message at 21:10 on May 2, 2013 |
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May 2, 2013 20:58
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air- posted:People have gone apeshit over both Parabola and LC3 here I was hoping LC3 would be sold through BevMo like Parabola was so I could just have it shipped to my office like I did Parabola. I just bought a bunch of Parabola online and the shipping was not appreciably more than I would have spent in gas to drive to BevMo (which is a good 10 miles away and they go onsale during work periods.) The rep. from Boulevard on BA said they would have LC3 in California, but I have no clue where to find it. I still have a bottle of LC2 and I have no clue what it even tastes like. Also, Sleepin' with Shaggy, the Brandy-barrel Barleywine from Green Flash loving rules. It tastes nothing like Brandy but the effect is like liquid pecans and a very pleasant oaky, almost walnut like finish. Its better than Silva Stout.
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May 2, 2013 21:06
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Retemnav posted:KBS tapping tonight, and they are handing out 50 tickets for a guaranteed pour, starting at 5:45 and tapping at 6. Interested to see how this goes. The # of folks that go to these locally has grown a lot since just a year ago. I went at to a Hopslam tapping at this bar last year, and it stayed on until late that night. This year, same bar, it was tapped after about 30 minutes. Kind of expecting the same thing tonight. Where at? I keep forgetting where in NC you are. Saucer hasn't tapped KBS this year that I can recall, so hopefully they'll get on that semi-soon. Their event calendar has been broken for the last 3 months and won't list any of the Tap Nite specials. I've even tweeted/mentioned the issue to the waitstaff but nothing's been fixed. Would hate to miss them tapping that because of such a silly issue (although they'd undoubtedly let Twitter/FB know first). Also Eejit/other CO guys: has Parabola hit Denver yet? Roomie is headed back this weekend and I've had her keeping an eye out for it.
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May 2, 2013 21:12
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My favorite descriptive term: "horse blanket." 
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May 2, 2013 21:13
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"Goat balls".
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May 2, 2013 21:17
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Angry Grimace posted:I was hoping LC3 would be sold through BevMo like Parabola was so I could just have it shipped to my office like I did Parabola. I just bought a bunch of Parabola online and the shipping was not appreciably more than I would have spent in gas to drive to BevMo (which is a good 10 miles away and they go onsale during work periods.) The rep. from Boulevard on BA said they would have LC3 in California, but I have no clue where to find it. I still have a bottle of LC2 and I have no clue what it even tastes like. I've been doing the whole "order 6 from a local site on Bevmo.com and take it when I get an email back saying they can only give me 1 or 2" thing and it's working well. I figure I'll just walk into a Bevmo I know has it, buy one, then pick up my already pre-paid bottle(s) the next day. Also, I was pleasantly surprised that Boulevard put the Coffee Ale into CA distribution. I like Port's Board Meeting a little more, but they're slightly different styles of beer and both excellent in their own rights.
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May 2, 2013 21:28
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