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LeafHouse, you're a gentleman and a scholar, and I applaud your generosity. Also, I entered. Also, if any of the Chicagoons are interested i"M playing a Martyrs next Saturday night with my funk band Gramps the Vamp, come check it out. Ah, drat, new page. Last night, I opened the oak aged barleywine from Schlafly. The barleywine was toffee deliciousness, and a great platform for the very subdued oak. Highly suggested. BoredByThis fucked around with this message at 19:01 on Mar 11, 2014 |
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Mar 11, 2014 18:55
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BoredByThis posted:LeafHouse, you're a gentleman and a scholar, and I applaud your generosity. Also, I entered. What the gently caress. You play in Gramps? I've seen you guys a couple times because I know the bassist (captained an Ultimate team with Kevin). I was bummed to skip last friday. ChiTownEddie fucked around with this message at 18:58 on Mar 11, 2014 |
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Mar 11, 2014 18:56
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We probably know each other, Kevin got me into the band, I played ultimate for quite a while. I'm the bari player.
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Mar 11, 2014 19:01
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Small effing world. Anyway, agree on Schlafly's Barleywine. Very tasty beer that came out of no where to surprise me. I still have a bottle of their BBA Stout to try. E: And Chicago based goons...see Gramps the Vamp. Fun as hell. ChiTownEddie fucked around with this message at 19:09 on Mar 11, 2014 |
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Mar 11, 2014 19:03
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I Dont Like You posted:Any Las Vegas goons in here by any chance (thought there was one but I don't post much in here so I forget..)? A friend who is visiting there for two weeks texted me asking if I'm looking for anything there, and while I can see on Seekabrew there's quite a few things that don't make it to Wisconsin (Prairie, Firestone, Ballast Point, Deschutes), I was wondering if there's a good variety of these brands there? I'm not expecting him to come across any Bomb! or anything like that, just hard to tell him what to look for when I don't know exactly what they have. Thanks! Yep, I'm in Vegas. Any of the seasonal beers are pretty high demand, so you're not likely to find Firestone anniversary stuff or Abyss on the shelf at this point. Year-round and larger releases (Sculpin, Wookey Jack, etc.) are dependably available, though Prairie can be a little harder to find. Is there something in particular you're looking for? If your buddy has a car or other transport off-Strip, I'd recommend heading to Khoury's for a start - they're a small shop, but their stock rotates rapidly thanks to a lot of beer people making it a weekly stopping-point. If he's into beer he should drop by on Wednesday night, a lot of us do a bottle share that night with local and non-local stuff. If the limited (but high quality) selection at Khoury's doesn't have what he wants, it's a short drive to the closest Total Wine. Keep an eye on bottled-on dates for IPAs there, though.
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Mar 11, 2014 19:14
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bartolimu posted:Yep, I'm in Vegas. I'm going to be in Vegas on Thursday, so thanks for that info. Closest place to (on?) the strip to get a good beer or two?
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Mar 11, 2014 19:16
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ChiTownEddie posted:I'm going to be in Vegas on Thursday, so thanks for that info. It totally depends on who you're with but Aces and Ales is worth the long and expensive cab ride off-strip. One of the best beer bar experiences I've ever had (it helped that the Bears thrashed the Titans).
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Mar 11, 2014 20:06
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ChiTownEddie posted:I'm going to be in Vegas on Thursday, so thanks for that info. I'm gonna be going to Vegas in a few weeks, and was going to ask this same question before I went.
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Mar 11, 2014 20:23
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Is Prairie Artisan Ale's Bomb! some kind of walez? I ordered it on description at Churchill's Renaissance (spell check is the only reason I can spell Renaissance) and it was the best thing I had there easily. I wish I had more of it.
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Mar 11, 2014 21:05
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bartolimu posted:Yep, I'm in Vegas. Thanks for the info! Nope, not looking for anything in particular, just whatever of the good year-rounds and seasonal offerings that are easy enough to find. I know he flew out there to visit another friend of ours, so I assume he's just taking a bus around town or whatever.
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Mar 11, 2014 21:07
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Its pretty great. People trade for it all the time. Its not exactly super rare or hard to get but its one most people have to trade to get.
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Mar 11, 2014 21:08
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Cbear posted:Its pretty great. People trade for it all the time. Its not exactly super rare or hard to get but its one most people have to trade to get. Yeah, Bomb! owns a lot. I only had it once on tap and have been hoping to find it again ever since. We get Prarie stuff in CO but I've never seen a bottle of Bomb. Not sure if they don't send it here period or it was just super limited and flew off the shelf.
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Mar 11, 2014 21:16
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Docjowles posted:Yeah, Bomb! owns a lot. I only had it once on tap and have been hoping to find it again ever since. We get Prarie stuff in CO but I've never seen a bottle of Bomb. Not sure if they don't send it here period or it was just super limited and flew off the shelf. We get Prairie in PA too and I've never seen it here. Bomb! just never hit distribution in certain places for whatever reason. I still see pictures of cases sitting in stores where it was distributed though. It's not particularly hard to get.
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Mar 11, 2014 21:25
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IIRC, Bomb is hard to find outside Oklahoma but not that hard to find within Oklahoma. I haven't seen a single Prairie beer on Chicago shelves since The Beer That Saved Christmas. Really hankering for a bottle of Prairie Hop to usher in the newer warmer spring temps we're getting. edit: Docjowles, just put Rum Barrel Quandary in the fridge. Hoping to open it when my friend comes over tomorrow. crazyfish fucked around with this message at 21:36 on Mar 11, 2014 |
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Mar 11, 2014 21:26
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They're usually pretty good at posting on their twitter/facebook feeds about when they have batches of Bomb heading to areas outside their home state. Prairie Hop might be my absolute favorite saison on the planet; they're really knocking it out of the park across their lineup, Okie notwithstanding.
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Mar 11, 2014 21:29
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crazyfish posted:IIRC, Bomb is hard to find outside Oklahoma but not that hard to find within Oklahoma. Bomb is a shelf beer in both Oklahoma and Texas actually. Cases of it are just sitting here and eventually it's supposed to be year round.
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Mar 11, 2014 21:43
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air- posted:Bomb is a shelf beer in both Oklahoma and Texas actually. Cases of it are just sitting here and eventually it's supposed to be year round. Hmm, in all of Texas? I have a friend who lives in Austin, and I wonder if he'd be willing to ship a few bottles my way if it's not too hard to find.. Had Central Waters Space Ghost on tap a few weeks back, and it made me really want to check out these stouts with chilies in them.
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Mar 11, 2014 21:51
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Bomb comes to SoCal fairly regularly; I've seen it about four times so far and it'll sell fairly quickly.
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Mar 11, 2014 21:52
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Docjowles posted:Yeah, Bomb! owns a lot. I only had it once on tap and have been hoping to find it again ever since. We get Prarie stuff in CO but I've never seen a bottle of Bomb. Not sure if they don't send it here period or it was just super limited and flew off the shelf. Another local brewery opened today, 1933 Brewing. I kind of want to go over and try their beer but there is no address on their Facebook page and they don't have a website... Hopefully their beer is good, we really don't need any more mediocre breweries in town.
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Mar 11, 2014 22:03
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I Dont Like You posted:Hmm, in all of Texas? I have a friend who lives in Austin, and I wonder if he'd be willing to ship a few bottles my way if it's not too hard to find.. Had Central Waters Space Ghost on tap a few weeks back, and it made me really want to check out these stouts with chilies in them. I should say Dallas, ha. Houston it tends to fly out the door (not quite Chicago level insanity but it's getting there), and I'm not so sure how crazy it gets in Austin.
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Mar 11, 2014 22:20
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Finally found a 6 pack of Fresh Squeezed IPA, but drat BevMo had it out of the fridge so now I have to wait for it to chill before I get to try one. I've had it before but it was definitely past it's best by date.
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Mar 11, 2014 22:21
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ChiTownEddie posted:I'm going to be in Vegas on Thursday, so thanks for that info. - Public House in the Venetian/Palazzo (actually in the hallway between the two casinos, but whatever): Employed the first Certified Cicerone in Vegas, though he's moved on and I'm not sure if they replaced him (there was no replacing his ridiculous waxed moustache). They'll have the best beer selection on the Strip and their food is of very high quality for pub-inspired grub - homemade duck rilletes, truffled mac and cheese, that kind of thing. Downside: you'll pay out the nose. $12-16 per pour. Bar staff is somewhat undereducated, presumably because the figure anyone who cares can just call over the pet Cicerone. - The Pub in Monte Carlo: Decent stuff on tap that's more affordable than Public House. Expensive but extensive bottle list. The room chef is better than the menu, but you can eat pretty well here for relatively low Strip-wise. They do monthly beer dinners (next one is the 19th) that are one of the best multi-course values in town. - Bouchon in the Venetian: They almost always have Firestone stuff on tap, along with some Belgians and whatever else they can get. It's an afterthought compared to their wine program, but it's a well-done afterthought. Order the mixed olive plate for $6 and pair it with DBA or Double DBA, it's one of the best food-beer pairings I've had. And of course, Thomas Keller's food is amazing in general. Bouchon does one of the best and most affordable brunches on the Strip, and the dinner menu is no slouch either. - Burger Bar in the Luxor: The first decent beer place on the Strip. Hubert Keller's burgers are drat good, they have a Nutella milkshake for the beer-disinclined, and their beer list is small but good. I mostly recommend going here for the food, though; they offer foie gras as a burger topping. - Todd English's Pub in City Center: Avoid. Self-serve PBR taps on tables and the shittiest bar food I've had the displeasure of sampling. A single overpriced cask offering that's frequently quite pedestrian is their only effort to be truly Pub-y. If you're willing to go off-Strip, you have better options at better prices. - Aces and Ales: Go to the Nellis location (tell the taxi it's off Boulder Highway north of Sam's Town), NOT the Tenaya location. Tenaya is larger and prettier but the servers are poorly trained and the kitchen is a train wreck. Nellis is a dive bar at its best - good, affordable beers on tap (the prices have gone up, but it's still never more than $8 for a pour and sometimes $4); knowledgeable staff; excellent food prepared by some drat good kitchen staff. Yeah it's in a "bad part of town," but don't worry. The pimps run off the drug dealers and muggers because they get too much police attention. - Money Plays: Just a bit west of the Strip in a semi-industrial/commercial/weirdly-zoned area. I said Aces is a dive bar, but Money Plays is divier still. It's smaller and just as dark as Aces, frequently smoky (the Mediterranean restaurant next door will bring over a hookah if you ask nicely), and has a claw machine (you know the kind normally full of stuffed animals?) full of porn. The guy running the beer program is very good at his job, and they have a surprisingly great selection for cheap. Food menu is limited but probably won't kill you. - Khoury's: It's a bottle shop, yes, but it has 8 taps and does growler fills in addition to on-site consumption. Wednesdays are bottle share night, so bring something (or buy something there) to share and chat with local beer people. There are a shocking number of good restaurants stumbling distance from the bar, and on Wednesdays and Thursdays a food truck parks on the sidewalk outside. - Atomic Liquors: It's Downtown (stay on the touristy street; on the other streets the pimps can't chase off the drug dealers and muggers because they're woefully outnumbered), it's the oldest bar in Vegas, and it does some really great beer events from time to time. I haven't seen their normal tap list, but if they're doing a sourfest or something they are definitely worth a stop.
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Mar 11, 2014 22:31
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Toebone posted:My neck of the woods just started getting Clown Shoes distributed to it. I've only ever seen them in "look at this awful bottle art" posts, but all the craft beer bars around have been hyping it up like the next great thing. Do they make anything worth seaking out? I've had the pleasure of having a few of their beers. I highly recommend Galactica, Blaecorn Unidragon, Undead Party Crasher (previously Vampire Slayer) and Chocolate Sombrero. Tramp Stamp and Muffin Top are two good hoppy Belgians. Clementine isn't bad, it's a cheaper alternative to Allagash White with a bit more sweetness and citrus. @LeafHouse, you sir are a gentleman and a scholar. Jahoodie posted:So on Hunahpu (which I will probably never taste) I have a question, and it's totally coming from a good place. If you have a beer that goes on secondary sales for $40+, and you have thousands of people faking tickets to come to your brewery for it, and the ingredients aren't super rare/hard to source- guessing by the fact they are going to make a 'we're sorry batch' right away- why would you not make more/make several batches/ect? The demand for the product is unreal, so at what point is the brewery driving the whalez hype by not simply producing more, and how could producing more not be a good business decision? It's a treat for the customers. Troegs has made it clear in their FAQ that the only reason that they don't make Nugget Nectar year round is because, "Despite its cult status, we feel it is best to keep Nugget Nectar as a limited release so fans have something to look forward to each year." Now I don't mind, especially because it means that Nugget Nectar is guaranteed fresh and I wouldn't buy more than a 6 pack here and there anyway. I know this is Troegs and not Cigar City, but it's something close.
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Mar 12, 2014 00:54
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I wish marshall zhukhov could be made year round because I love the old label, but I understand that it's financially more lucrative to only release it seasonally so I'm cool with that.
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Mar 12, 2014 01:00
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Jahoodie posted:So on Hunahpu (which I will probably never taste) I have a question, and it's totally coming from a good place. If you have a beer that goes on secondary sales for $40+, and you have thousands of people faking tickets to come to your brewery for it, and the ingredients aren't super rare/hard to source- guessing by the fact they are going to make a 'we're sorry batch' right away- why would you not make more/make several batches/ect? The demand for the product is unreal, so at what point is the brewery driving the whalez hype by not simply producing more, and how could producing more not be a good business decision? Hunahpu's is a very hard beer to brew because it's humongous and our system isn't made for it. We did a beer called Cafe Americana that was a batch of Hunahpu's that didn't turn out right. In fact we had another batch (one meant for this years Hunahpu's Day) that also didn't turn out right and now that's sitting in barrels to become BA Cafe Americana. And because of that we had to brew another batch to make up for it, and that one actually fermented way too much, so we had to blend in yet another batch to get that one to where it should be.Every year we brew it and Zhukov's, the brewers want to kill us. Very labor intensive and there's no guarantee it'll turn out perfect anyway, much as there isn't for this batch we are going to do for free. Of course we will do it again no matter what until we get it right, but it really is a pain. Plus the time spent fermenting, sitting on spices, etc., really adds up over time when we can be doing more Jai Alai or Florida Cracker, which are fairly painless and very highly coveted.
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Mar 12, 2014 01:16
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International travel ahoy! I am being sent to Montreal for a few days on business with some colleagues. It is unlikely I will be able to drag them out anywhere beer-specific or obscure, but I'll be surely hitting regular dinner spots for evening meals with them. I'd like try some local brews along the way. Any advice on what to keep an eye out for? I live in MA and am driving -- is there anything worth dealing with the customs hassle at the border to bring home? I may try to drive home through VT and try and grab some Heady Topper along the way since I've never had it.
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Mar 12, 2014 01:37
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XxGirlKisserxX posted:Hunahpu's is a very hard beer to brew because it's humongous and our system isn't made for it. We did a beer called Cafe Americana that was a batch of Hunahpu's that didn't turn out right. In fact we had another batch (one meant for this years Hunahpu's Day) that also didn't turn out right and now that's sitting in barrels to become BA Cafe Americana. And because of that we had to brew another batch to make up for it, and that one actually fermented way too much, so we had to blend in yet another batch to get that one to where it should be.Every year we brew it and Zhukov's, the brewers want to kill us. Very labor intensive and there's no guarantee it'll turn out perfect anyway, much as there isn't for this batch we are going to do for free. Of course we will do it again no matter what until we get it right, but it really is a pain. Plus the time spent fermenting, sitting on spices, etc., really adds up over time when we can be doing more Jai Alai or Florida Cracker, which are fairly painless and very highly coveted. In my humble opinion, I love florida cracker for beach days and the name is one of my favorite puns so it's decent catch 22 you guys got going.
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Mar 12, 2014 01:41
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Sephardic Homo posted:In my humble opinion, I love florida cracker for beach days and the name is one of my favorite puns so it's decent catch 22 you guys got going. Florida Cracker on the beach or on a boat is perfect. Just perfect.
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Mar 12, 2014 02:02
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SnowDog posted:International travel ahoy! Montreal isn't a great beer town, but Dieu Du Ciel's brewpub is an absolute must. Great food and 12 or so things on tap, very few of which are bottled. Non-beer related: do yourself a favor and get reservations at Bonaparte's in Old Montreal. It's the single best meal I've ever had and without bragging, I've eaten at some good drat places. It might be too intimate for work people but I'd suffer through that awkwardness any day for creme brulee fois gras again...
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Mar 12, 2014 02:56
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XxGirlKisserxX posted:Hunahpu's is a very hard beer to brew because it's humongous and our system isn't made for it. We did a beer called Cafe Americana that was a batch of Hunahpu's that didn't turn out right. In fact we had another batch (one meant for this years Hunahpu's Day) that also didn't turn out right and now that's sitting in barrels to become BA Cafe Americana. And because of that we had to brew another batch to make up for it, and that one actually fermented way too much, so we had to blend in yet another batch to get that one to where it should be.Every year we brew it and Zhukov's, the brewers want to kill us. Very labor intensive and there's no guarantee it'll turn out perfect anyway, much as there isn't for this batch we are going to do for free. Of course we will do it again no matter what until we get it right, but it really is a pain. Plus the time spent fermenting, sitting on spices, etc., really adds up over time when we can be doing more Jai Alai or Florida Cracker, which are fairly painless and very highly coveted. Thanks for the thoughtful reply, that's why I had to say it was coming from a good place and I pointed to the Cronut guy. Sometimes you create a monster who's popularity you can't control or stop... if the price went up to match the effort or you skipped brewing it, people would complain just as much as if you brewed more. I'm still drinking Jai Alai in NYC, even though its a fraction as good or fresh as in FL, out of hopes that doing that means more of your brews make it up here.
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Mar 12, 2014 03:22
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XxGirlKisserxX posted:Hunahpu's is a very hard beer to brew because it's humongous and our system isn't made for it. We did a beer called Cafe Americana that was a batch of Hunahpu's that didn't turn out right. In fact we had another batch (one meant for this years Hunahpu's Day) that also didn't turn out right and now that's sitting in barrels to become BA Cafe Americana. And because of that we had to brew another batch to make up for it, and that one actually fermented way too much, so we had to blend in yet another batch to get that one to where it should be.Every year we brew it and Zhukov's, the brewers want to kill us. Very labor intensive and there's no guarantee it'll turn out perfect anyway, much as there isn't for this batch we are going to do for free. Of course we will do it again no matter what until we get it right, but it really is a pain. Plus the time spent fermenting, sitting on spices, etc., really adds up over time when we can be doing more Jai Alai or Florida Cracker, which are fairly painless and very highly coveted. I just wanted to chime in from the brewer's perspective and say that this is true of pretty much every huge special release beer. The increase in basic ingredients and use of specialty ingredients is financially expensive, but that's just part of the picture: These beers are also very costly in terms of time, space and planning. Big/imperial beers take longer to ferment, which means they spend a lot of time occupying a fermenter that could be used for a moneymaker with much quicker turnaround. They also wreak havoc with the brewhouse side of the equation, as pretty much every brewhouse in existence is designed to produce 13-16º Plato wort, not the 20-30º Plato wort that imperial stouts and the like demand. Insane things happen like the lauter rake shaft getting stuck due to wort getting in through the top because the bed is so high, or calandria tubes building up rock-solid deposits from charred wort. Both brewhouse and fermentation are far more variable than the "dialed-in" beers, which can mean a lot of acrobatics and improvising to wrangle it into the desired specs. Specialty ingredients complicate things even further. That's not even getting into the barrel-aging side of the equation, which requires dealing with a barrel broker, acquiring specialized equipment to fill the barrels, and finding a spot to leave 10 to 200 barrels in a facility that's probably already packed to the gills. Then you wait, and wait, and wait, and hopefully the beer didn't get ruined by bad conditions, boring wood mites or some drunken rear end in a top hat on a tour deciding to look inside and breathing acetobacter all over everything. This goes triple for sour beers, which have the added bonus of wild barrel-to-barrel variance and the potential to cause a stubborn Brett or lacto contamination. All of this entails lots of extra labor from the brewers, sometimes to the extent that new employees need to be hired or new departments created to deal with the different innovation projects. At the very least, it's a lot of OT pay. Add up the cost of planning, ingredients, labor, maintenance, and resources deferred from the "cash cow" beers for a risky venture, then ask yourself again why the brewery "can't just make more." RocketMermaid fucked around with this message at 04:41 on Mar 12, 2014 |
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Mar 12, 2014 04:38
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Ubik posted:I just wanted to chime in from the brewer's perspective and say that this is true of pretty much every huge special release beer. The increase in basic ingredients and use of specialty ingredients is financially expensive, but that's just part of the picture: These beers are also very costly in terms of time, space and planning. Big/imperial beers take longer to ferment, which means they spend a lot of time occupying a fermenter that could be used for a moneymaker with much quicker turnaround. They also wreak havoc with the brewhouse side of the equation, as pretty much every brewhouse in existence is designed to produce 13-16º Plato wort, not the 20-30º Plato wort that imperial stouts and the like demand. Insane things happen like the lauter rake shaft getting stuck due to wort getting in through the top because the bed is so high, or calandria tubes building up rock-solid deposits from charred wort. Both brewhouse and fermentation are far more variable than the "dialed-in" beers, which can mean a lot of acrobatics and improvising to wrangle it into the desired specs. Specialty ingredients complicate things even further. Working with Coachella Valley Brewing's new system just reinforces all of this. The head brewer is starting to work on the specialty beers, and they have barrels EVERYWHERE. There are 15 or so in the tasting room just because there isn't enough room for everything. This summer is going to be rough on them considering the brewing area isn't air conditioned and it can get up to 120 degrees during the day for a couple weeks in a row. The tasting room has AC but not enough room for more than a couple stacks of barrels. I am honestly more surprised that things go right more than they go wrong considering the amount of barrels and variances between barrels and brewing areas and locales and climates and bacteria. At least that we hear about.
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Mar 12, 2014 07:26
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the yellow dart posted:Florida Cracker on the beach or on a boat is perfect. Just perfect. I've done both and yes it is.
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Mar 12, 2014 13:17
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mrcowcow posted:They sent CO some around the time of GABF last year. I was lucky enough to grab a single bottle of it. I heard that CO is getting the next batch, no idea when that would be or if it is true. Shelton Brothers seems to be sending more limited beer to CO recently, hopefully that means we get more Bomb someday. Yeah GABF week was the one time I found it on tap, thanks to Eejit dragging me out after work  1933 is on Mason St down by REI. I haven't been yet but hopefully they do well. They'd be an easy bike ride from my house which I appreciate now that I'm no longer living 5 minutes from New Belgium, Odell and Funkwerks! The closest place to me is Black Bottle and I usually don't like their beers much.
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Mar 12, 2014 14:08
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danbanana posted:Montreal isn't a great beer town, but Dieu Du Ciel's brewpub is an absolute must. Great food and 12 or so things on tap, very few of which are bottled. Definitely do Dieu du Ciel. You can find their common beers on tap most places, but the brewpub is just incredible. If you can drag them somewhere beer related, or get a chance to go out alone, hit Vices & Versa. 30+ taps of pretty much nothing but Canadian micro-brews.
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Mar 12, 2014 14:58
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So I just spent a week in Brussels drinking Delirium Nocturnum which was probably the best beer I've ever had, anyone know how widely available it is in the US? And also can anyone reccomend any similar beers that I should try? I'm pretty much an amateur when it comes to beer since the majority of the beer I drink is cheap and tastes awful.
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Mar 12, 2014 15:12
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Nerd Grenade posted:So I just spent a week in Brussels drinking Delirium Nocturnum which was probably the best beer I've ever had, anyone know how widely available it is in the US? And also can anyone reccomend any similar beers that I should try? I'm pretty much an amateur when it comes to beer since the majority of the beer I drink is cheap and tastes awful. You can get it at most specialty stores, like liquor stores or places that specialize in a wide assortment of alcohol. I know some states don't have liquor stores because their super markets carry liquor (Louisiana has hosed up liquor laws by the way) and it's relatively common but not super-market common, though I think the upscale super markets like whole foods and trader joes might have it. Also if you ask politely and shop there often enough, you may be able to get your local store to order it for you. I know my local supermarket was super cool with this when I was in college, but I think the manager may have been a beer geek because they sometimes stocked old rasputin normally. Spanish Manlove fucked around with this message at 15:30 on Mar 12, 2014 |
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Mar 12, 2014 15:27
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Nerd Grenade posted:So I just spent a week in Brussels drinking Delirium Nocturnum which was probably the best beer I've ever had, anyone know how widely available it is in the US? And also can anyone reccomend any similar beers that I should try? I'm pretty much an amateur when it comes to beer since the majority of the beer I drink is cheap and tastes awful. Delirium Nocturnum & Tremens is pretty widely distributed in the US, at least along the East Coast. Knowing what area you're in will help people give you suggestions, but in the "belgian dark strong ale" category, look for Chimay (blue label). It's even more widely distributed than Nocturnum and very good. Edit: Also, if you're looking to save money and you have a Trader Joe's in your area, buy all of the Vintage Ale they have left on the shelf. It's a winter seasonal brewed for them by Unibroue and is fantastic for the price.
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Mar 12, 2014 15:31
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XxGirlKisserxX posted:Hunahpu's is a very hard beer to brew because it's humongous and our system isn't made for it. We did a beer called Cafe Americana that was a batch of Hunahpu's that didn't turn out right. In fact we had another batch (one meant for this years Hunahpu's Day) that also didn't turn out right and now that's sitting in barrels to become BA Cafe Americana. And because of that we had to brew another batch to make up for it, and that one actually fermented way too much, so we had to blend in yet another batch to get that one to where it should be.Every year we brew it and Zhukov's, the brewers want to kill us. Very labor intensive and there's no guarantee it'll turn out perfect anyway, much as there isn't for this batch we are going to do for free. Of course we will do it again no matter what until we get it right, but it really is a pain. Plus the time spent fermenting, sitting on spices, etc., really adds up over time when we can be doing more Jai Alai or Florida Cracker, which are fairly painless and very highly coveted. Thanks for all the hard work you do at CCB, I hope you guys replace Hunahpu Day next year with a beer fest that rivals what was on tap this year - your pineapple upside down, pancake ale, and granola brown were the highlights of my day. Either way, I'll be down there for Tampa Beer Week next year and I'm excited for the 2nd cycle of El Catador.
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Mar 12, 2014 16:22
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Nerd Grenade posted:So I just spent a week in Brussels drinking Delirium Nocturnum which was probably the best beer I've ever had, anyone know how widely available it is in the US? And also can anyone reccomend any similar beers that I should try? I'm pretty much an amateur when it comes to beer since the majority of the beer I drink is cheap and tastes awful. Belgian style beers are very very different than American style beers, especially if what you're drinking in the US is cheap (hence the tasting awful part). The good news is that any decent beer shop should have a wide array of Belgian beer as well as non-Belgian breweries producing Belgian styles. You should be able to find Delirium Nocturnum on most shelves, but for my money I'd for one of these which are the same style and shouldn't be a problem to find... De Dolle Oerbier Chimay Blue Rochefort 8 Duvel Also, if you're willing to branch out a bit pretty much any beer from those breweries would probably be up your alley. The easiest thing is to go to a good bottle shop and talk to one of the beer guys. They'll be able to point you in the right direction.
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Mar 12, 2014 16:36
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