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Occasionally I find certain styles inaccessible and it really takes a particular beer to change my perspective and opens up an exciting world of possibility to my besotted tastebuds..... That happened tonight. I've occasionally tried Flanders Reds without any true epiphanies or enthusiasm, but world has been opened by Rodenbach Grand Cru. Mildly tart cherry explosion in loving soul holy poo poo..... Amazing. I am ready to explore the sour world a lot harder.
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Jun 4, 2013 00:59
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| # ? May 26, 2024 00:03 |
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Have you tried Cuvee des Jacobins Rouge? That's another really good Flanders red that's usually not too hard to find.
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Jun 4, 2013 01:24
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dphi posted:Have you tried Cuvee des Jacobins Rouge? That's another really good Flanders red that's usually not too hard to find. Nope, but I will be doing so very soon. My poor wallet  Further down the rabbit hole I go....
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Jun 4, 2013 02:51
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Glottis posted:I really think people tend to overreact about the green bottles. I would avoid buying it from a store where the bottles are put in a sunny spot and it's usually just a hint of skunk. I consider that part of the flavor profile, and it's still awesome. No, sorry. I've had more than one bottle that was so utterly skunked that you could tell it was undrinkable as soon as you opened it. Methylmercaptan isn't part of any flavor profile any brewer is going for and it is a sin to take a beer as good as Dupont is and risk ruining it by putting it in green glass. Hoppy, light-color beer in green glass? Whoever made that decision should be beaten with a chunk of rebar.
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Jun 4, 2013 02:51
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Not sure if this goes in a different thread, but someone in either this thread or the homebrew thread talked about making beer ice cream and posted a recipe. I decided to make some out of 2012 BCBS and a vanilla bean. It is incredible. 1 pint heavy cream 6 egg yolks 3/4 c sugar 1/2 tsp salt 8oz BCBS (can substitute other beers but oh god BCBS) 1 split and scraped vanilla bean Whisk yolks, sugar, and salt together. Add heavy cream and whisk. Heat mixture slowly to 180 on the stove, stirring fairly frequently (should take about 10-15 minutes). Remove from heat, chill in stainless bowl in ice bath. When down to about room temperature, add beer and scraped vanilla bean, stir to combine. Cover and place in the refrigerator until mixture is below 40 degrees. Remove vanilla bean halves. Put into ice cream maker for 20-30 minutes. Transfer to airtight container and freeze for 4 hours to harden. This time, I made it with 6oz of BCBS because I was worried that 8 would be too much given its intense flavour. In the final ice cream, the vanilla overwhelms it so 8 oz is warranted.
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Jun 4, 2013 03:10
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Got a growler of Tart Side of the Moon from Brewery Vivant while in Grand Rapids on Sunday. The 'tart' element of this beer is hovering between tasty and tastes-like-bile for me. I really remember it being more sour and less bile. Still, pretty good.
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Jun 4, 2013 03:18
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Continuing the sour chat, I'm currently enjoying Allagash's FV13 (review on Untappd - reminder to anyone who hasn't added their username to the goon roster!) and I don't think I've had a sour with such an emphasis on funk. I mean, musty, pungent, "bad feet or good cheese" to quote Friends...it's not insanely puckering, nor does the barrel overwhelm the flavor. In this vein, what other sours/wild ales should I be seeking out?
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Jun 4, 2013 03:45
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wattershed posted:Continuing the sour chat, I'm currently enjoying Allagash's FV13 (review on Untappd - reminder to anyone who hasn't added their username to the goon roster!) and I don't think I've had a sour with such an emphasis on funk. I mean, musty, pungent, "bad feet or good cheese" to quote Friends...it's not insanely puckering, nor does the barrel overwhelm the flavor. In this vein, what other sours/wild ales should I be seeking out? I had Weyerbacher's Reserva recently and thought that was really good, still have another bottle around too. Also, on Saturday I had a Southhampton Black Raspberry Lambic. I know its a "whale" but if you have have a chance to try it, do so. It has all the funk of a Belgian and is easily on par with what Cantillon puts out.
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Jun 4, 2013 03:52
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I think the New Jersey breweries have found their calling, porters. First it was Carton's GORP, now it's Kane's Morning Bell, a coffee milk porter. Strong coffee and syrupy chocolate are in the aroma and strong in the taste. I would take these porters over any other porter in the world that I've had so far. Excellent.
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Jun 4, 2013 03:53
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dphi posted:Have you tried Cuvee des Jacobins Rouge? That's another really good Flanders red that's usually not too hard to find. Picked this up recently, now looking forward to tapping it.
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Jun 4, 2013 03:53
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wattershed posted:Continuing the sour chat, I'm currently enjoying Allagash's FV13 (review on Untappd - reminder to anyone who hasn't added their username to the goon roster!) and I don't think I've had a sour with such an emphasis on funk. I mean, musty, pungent, "bad feet or good cheese" to quote Friends...it's not insanely puckering, nor does the barrel overwhelm the flavor. In this vein, what other sours/wild ales should I be seeking out? I initially really enjoyed FV13 and bought a lot of bottles; towards a month or two in, I felt that the finish was a little harsher than I remembered and somewhat bitter as well. To get to the point, I just cracked a bottle of Love Child No. 3 and I think that the taste is very similar to what I loved about FV13. It is fairly sour but the barrel doesn't take over the flavor and I am very comfortable with the finish. Although, I must say that all the recent sours I've had including FV13, Goose Island's Sour Sisters, Tilquin and 3F, I still can't find anything to equal a RR Consecration/Supplication.
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Jun 4, 2013 03:56
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Midorka posted:I think the New Jersey breweries have found their calling, porters. First it was Carton's GORP, now it's Kane's Morning Bell, a coffee milk porter. Strong coffee and syrupy chocolate are in the aroma and strong in the taste. I would take these porters over any other porter in the world that I've had so far. Excellent. Coffee milk porter sounds fantastic. OH is no slouch on Porters either, while Eddie Fitz is the most recognized, I think the best coming from OH would have to be Willoughby's Peanut Butter Cup Coffee Porter... really wish I could get it in six packs. Hell, I really wish I could regularly get growlers of it without having to drive to Willoughby.
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Jun 4, 2013 04:03
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americanzero4128 posted:I'm starting to drink more saisons as the weather has been warming up. They are a great beer to enjoy outside with a good book. What are good saisons you all recommend? I like Hinterlands Farmhouse Saison, FFF Tonnere Niege, and Revolution Coup D'Etat and live in the Chicago area.
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Jun 4, 2013 04:11
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Garregus posted:Picked this up recently, now looking forward to tapping it. Whaaaaat?! When?
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Jun 4, 2013 04:13
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wattershed posted:Continuing the sour chat, I'm currently enjoying Allagash's FV13 (review on Untappd - reminder to anyone who hasn't added their username to the goon roster!) and I don't think I've had a sour with such an emphasis on funk. I mean, musty, pungent, "bad feet or good cheese" to quote Friends...it's not insanely puckering, nor does the barrel overwhelm the flavor. In this vein, what other sours/wild ales should I be seeking out? It's pricey and may be hard to find, but Drie Fonteinen's Schaerbeekse Kriek is a near-perfect blend of funk and sour. I won't hesitate the next time I run across a bottle (even at $35 a pop). Furious Lobster posted:To get to the point, I just cracked a bottle of Love Child No. 3 and I think that the taste is very similar to what I loved about FV13. It is fairly sour but the barrel doesn't take over the flavor and I am very comfortable with the finish. I agree with the general consensus with LC3 in that it's much smoother than last year's. It's also, unfortunately, not quite as complex either. I still put it on par with the RR stuff, but LC2 was a revelation for me...
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Jun 4, 2013 04:22
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Furious Lobster posted:I initially really enjoyed FV13 and bought a lot of bottles; towards a month or two in, I felt that the finish was a little harsher than I remembered and somewhat bitter as well. To get to the point, I just cracked a bottle of Love Child No. 3 and I think that the taste is very similar to what I loved about FV13. It is fairly sour but the barrel doesn't take over the flavor and I am very comfortable with the finish. Although, I must say that all the recent sours I've had including FV13, Goose Island's Sour Sisters, Tilquin and 3F, I still can't find anything to equal a RR Consecration/Supplication. LC3 didn't seem to have that musty nose & aftertaste though. I've had a pair of those now (bless Bevmo's well-stocked stores and customers who've never heard of Boulevard) and while it's lovely in its own right it's more subdued than FV13.
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Jun 4, 2013 04:24
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danbanana posted:It's pricey and may be hard to find, but Drie Fonteinen's Schaerbeekse Kriek is a near-perfect blend of funk and sour. I won't hesitate the next time I run across a bottle (even at $35 a pop). Hey, something with the complexity of FV13 must need time, and that's not cheap. I'll send you an invoice if it doesn't live up to my expectations.
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Jun 4, 2013 04:30
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Kudosx posted:Coffee milk porter sounds fantastic. OH is no slouch on Porters either, while Eddie Fitz is the most recognized, I think the best coming from OH would have to be Willoughby's Peanut Butter Cup Coffee Porter... really wish I could get it in six packs. Hell, I really wish I could regularly get growlers of it without having to drive to Willoughby. Edmund Fitz is right next to Founders Porter as for being my favorite standard porters. Before drinking Kane's Morning Bell and Carton's GORP though, Victory at Sea was my favorite porter, these two are right on par with it, if not better. I guess it depends on your flavor preference, but they're definitely on par with Victory at Sea. I stopped up at Unos in Maple Shade today since they were tapping all NJ beers. This is where I tried the two porters mentioned. I also tried Kane's Cloud Cover Wit, Kane's Overhead IPA, and Ramstein's Double Platinum Hefeweizen. The Cloud Cover straight up sucked. It has a lemon solvent flavor like lemon Pledge. Their Overhead IIPA is a good citrusy west coast style IIPA. The Double Platinum was just okay. I also drank a St. Bernardus Wit, which is pretty darn good. Extremely well balanced and refreshing. I'm ending my night with a Smuttynose Baltic Porter which is a darn good baltic porter, though the aroma leaves some to be desired. vvvvvvvvvvvvvvvvvvvv Yeah it's a great story. I stumbled upon an article either in a magazine or online (I can't remember) where they talked about how Peter Celis learned the style. The mashing techniques they did were veeeeerrrry interesting. Midorka fucked around with this message at 05:49 on Jun 4, 2013 |
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Jun 4, 2013 05:04
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WHEEZY KISS A DUDE posted:Whaaaaat?! When? Soon as the stupid distributor brings me a handle for it. Also, I really love St. Bernardus wit and the story of Pierre Celis (sp?) that goes along with it. Basically, he kept wit as a style alive and after selling Hoegaarden he went to St. Bernardus and they offered to collaborate but only if he taught them how to make wit's.
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Jun 4, 2013 05:36
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I had a Fathom IPL from Ballast Point today (which I've had before), and I have yet to have an India Pale Lager that lived up to the promise of either lager or IPA. They pretty much taste like IPA with Kolsch yeast. I feel like its something that could be done, but every time I've tried some brewery's attempt at an IPA with lager yeast it tastes just like a IPA with a tiny bit of Kolsch character. (Random rant)
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Jun 4, 2013 06:14
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Angry Grimace posted:I had a Fathom IPL from Ballast Point today (which I've had before), and I have yet to have an India Pale Lager that lived up to the promise of either lager or IPA. They pretty much taste like IPA with Kolsch yeast. I feel like its something that could be done, but every time I've tried some brewery's attempt at an IPA with lager yeast it tastes just like a IPA with a tiny bit of Kolsch character. (Random rant) I've yet to try an IPL, but GLBC is about to release one for their 25th Anniversary, and I'll probably give it a shot. I'm not that familiar with Kolsch's, so I'm certain I won't be the best judge at comparing this style to one. I really need to start drinking more lagers, there are some really fantastic ones out there. I've been on a canned beer kick recently, and tonight I'm drinking Two Brothers Sidekick for the first time. I had heard good things about this beer, but wow, it really surpassed my expectations. Previously I had never had anything from Two Brothers that stood out, and I kind of considered them to only be a so-so brewery, but this beer kicks rear end. P.S. I'd also like to say that St. Feuillien really is fantastic, and the fact that it comes in cans is just unbelievably awesome. Really not sure why I have such an obsession with canned beers recently, but I'm about to the point where I've tried every canned craft beer available in OH. Kudosx fucked around with this message at 06:53 on Jun 4, 2013 |
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Jun 4, 2013 06:26
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for those of you in the area and unaware, Upland's sour lottery is this afternoon
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Jun 4, 2013 13:45
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funkybottoms posted:for those of you in the area and unaware, Upland's sour lottery is this afternoon Signed up. One bottle limit makes it really hard to justify a trip to Indy but if enough of my friends "win," it will be worth it. I signed up for SR3, but man I'd love to get my hands on another Gilgamesh/Malefactor...
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Jun 4, 2013 14:16
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Anyone have any guesses about how long it will take for some terrible brewery to make a beer brewed with this recent brood of cicadas?
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Jun 4, 2013 14:34
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Dad and I are homebrewing this weekend or the next, send me about a pound. We'll throw in some orange peel, lavender, and beard trimmings (gotta shave) and call it Cicada Gran Cru. Probably 3/4 lb goes into the mash, will save the last 1/4 pound as a sort of infusion along the lines of dry hopping.
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Jun 4, 2013 14:45
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Registered for the lottery, I pass through Indy on my way to visit my mom and family, so it's not too bad of a trip.
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Jun 4, 2013 14:46
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Chicagoons: I've made an update to the bottle share doc to narrow down dates. Also looking for suggestions for a BYOB location that might be able to handle us.
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Jun 4, 2013 20:09
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Anyone know if any other beers will be available other than the Gilgamesh/Sour Reserve? I opted for the Gilgamesh, but it would be a shame to drive all the way to Indianapolis for only one bottle of beer.
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Jun 4, 2013 23:44
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Kudosx posted:Anyone know if any other beers will be available other than the Gilgamesh/Sour Reserve? I think it's just those (at least in terms of sours). I went for Sour Reserve myself, as I've already had Gilgamesh.
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Jun 4, 2013 23:58
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 I'm liking this Ballast Point canning failure.
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Jun 5, 2013 00:00
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danbanana posted:Chicagoons: I've made an update to the bottle share doc to narrow down dates. Also looking for suggestions for a BYOB location that might be able to handle us. I put myself on the list. Also, thanks funky for the Upland thing. My parents-in-law live in Louisville, so I can easily justify a trip for that on the way to their place.
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Jun 5, 2013 00:04
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Uuudar posted:
Double sealed for freshness!!
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Jun 5, 2013 00:31
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Sirotan posted:Double sealed for freshness!! once you pop, you can't stop?
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Jun 5, 2013 00:31
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I know I'd seen it before, a couple years back, but never pulled the trigger on Jolly Pumpkins Biere De Mars. I made a terrible mistake. This is phenomenal. Seriously great sour-to-wood transition. Need lots more.
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Jun 5, 2013 00:49
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Cantillon decided to get in on the canning bandwagon, I see. Edit: Since I cannot make any beer-related decisions without consulting the hive-mind, here's a question: BCBS Kraven Moorhed fucked around with this message at 01:53 on Jun 5, 2013 |
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Jun 5, 2013 01:43
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Kraven Moorhed posted:I seem to remember someone mentioning the vanilla flavor dropping off, but I might be thinking of another beer. A friend of mine who when it comes to beer I trust implicitly recent described that to me, so I'd go with "now."
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Jun 5, 2013 01:46
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Phanatic posted:A friend of mine who when it comes to beer I trust implicitly recent described that to me, so I'd go with "now." Thanks for the feedback, but it turns out I have the coffee version.  I'm an idiot. Same question, though!
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Jun 5, 2013 01:52
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Phanatic posted:A friend of mine who when it comes to beer I trust implicitly recent described that to me, so I'd go with "now." It depends on how much vanilla you want. I think it probably is past prime for me but you aren't going to not get a lot of vanilla.
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Jun 5, 2013 01:52
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danbanana posted:I know I'd seen it before, a couple years back, but never pulled the trigger on Jolly Pumpkins Biere De Mars. Just wait until you open your grand reserve. edit: Beer Temple may still have some, and I heard Bottles and Cans has some too if you wind up in the city again anytime soon...
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Jun 5, 2013 01:53
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| # ? May 26, 2024 00:03 |
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Kraven Moorhed posted:Thanks for the feedback, but it turns out I have the coffee version. yeah, the vanilla's totally gone, sorry. opened a White Birch Berliner Weisse earlier, which is about the only beer of theirs i'd been impressed with previously, but goddamn it smells like someone sprinkled powdered cheese into an old wine cooler or something. doesn't taste a great deal better and lacks the tartness one expects from the style. kinda slick and buttery and not well-carbonated, wonder of i got (another) bad WB bottle... haha, my girlfriend just said it "tastes like someone threw up really old cheese... oh, god, i have to stop, i'm gonna make myself puke." now she's swishing a DC Brau Corruption around her mouth to get the taste out (not for the first time!) funkybottoms fucked around with this message at 02:11 on Jun 5, 2013 |
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Jun 5, 2013 02:02
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