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zedprime posted:Is it too soon to make a joke about recommending 2 month 1 day old Torpedo for the list? It depends on the months. February/March? You're still good.
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May 16, 2013 18:35
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danbanana posted:Holy gently caress. Those guys have distribution outside of SC?! Pretty sure, because I made the mistake of buying some of their Patriot Pale when I was in Equinunk or Honesdale or some other place on the upper delaware (extreme northeastern PA).
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May 16, 2013 18:42
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funkybottoms posted:VA frequently gets Sierra Nevada, Ballast Point, Stone, etc within a week or two of bottling, so obviously it's a problem specific to certain areas, and two months is a pretty massive difference. danbanana posted:Holy gently caress. Those guys have distribution outside of SC?! The ImpPEACHment beer was pretty good. It was more like a belini than a beer, but for that it was good.
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May 16, 2013 19:32
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ChickenArise posted:Great Divide's "Fresh" Hop, otoh, tends to be like 4-5 month old by the time I see it. Everyone is getting screwed by Hop & Wine.
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May 16, 2013 19:36
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funkybottoms posted:doesn't someone make a gluten-free IPA? i bet that's pretty bad. I know this because we sell it at my work.  Omission Pale Ale. I haven't tried it, but I'm also pretty sure that it's bad.
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May 16, 2013 19:48
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I've had the yellow-labeled Omission, whichever that is. I think it was supposed to be an amber or a lager. Avoid. Which probably means you should try their IPA 
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May 16, 2013 19:50
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Picked up 2 bottles of Parabola on my way home from work in Jersey today. $15 each seemed like a pretty good deal.
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May 16, 2013 19:57
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HatfulOfHollow posted:Picked up 2 bottles of Parabola on my way home from work in Jersey today. $15 each seemed like a pretty good deal. WHERE?
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May 16, 2013 20:46
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danbanana posted:No, it's not because Bell's- Larry's company- is brewing it. That's one problem I have with Mikkeller, and I know it sounds petty - we don't know who is actually brewing the beer. Should they get the credit or the person who created the recipe? This may be a terrible analogy but who should get the credit when a chef prepares a meal, the person who actually cooked it or the person who came up with the recipe? What about art - should Mr. Brainwash (an "artist" who comes up with the idea for a piece of art and then has his employees create the art) get the credit for the idea or should the person who actually made the art?
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May 16, 2013 20:50
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Podima posted:WHERE? Martin's on route 38 near Mount Laurel. I occasionally work out of a satellite office in a business park right by that shop so I stop in every once in a while. They have a decent selection, but usually nothing crazy. Today I got lucky. There may have been more bottles. I just grabbed the first two on the end of the shelf. My haul was... 4 pack of Hoptimum 2 Parabola 1 Stone Espresso IRS Martin's had a ton of Espresso IRS for I think $8 if you're looking for that. I also stopped at Total Wine in Cherry Hill on my way back to Philly but they didn't have anything interesting so I left empty handed.
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May 16, 2013 21:06
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Bag of Sun Chips posted:That's one problem I have with Mikkeller, and I know it sounds petty - we don't know who is actually brewing the beer. Should they get the credit or the person who created the recipe? I think the restaurant thing is an apt comparison to a standard brewery. When you sit down at a restaurant, you have an idea about how the process works, even at a place started and/or run by a world famous chef. Although Grant Achatz is still pretty hands on at Alinea, I was under no impression that each and every course (SO MANY COURSES) was personally prepared by him. This acceptance is the same as I have that Larry Bell didn't personally brew the Two Hearted in my hand. This is fundamentally different than what Mikkeller does by labeling beers under their branding and sometimes obfuscating who the actual brewery is. I'm not judging them and if the relationship wasn't working out for the breweries actually producing the beers, I wouldn't think they'd do it. But as you said, there's surprisingly little indication of who's doing the heavy lifting; And the heavy lifting does matter. One brewery's final product under Mikkeller's name may not be the same as another's. So a little more credit to the brewery would be nice. Especially since someone like Westbrook seems to make the only things I like with an Evil Twin label. I'd like to know when they do one so I can try that and ignore the rest...
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May 16, 2013 21:25
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Bag of Sun Chips posted:That's one problem I have with Mikkeller, and I know it sounds petty - we don't know who is actually brewing the beer. Should they get the credit or the person who created the recipe? I think that the "minions" need to be properly credited, but the majority of the credit goes to creative mind behind a work. Wolfgang Puck is credited for his restaurants' dishes because he creates the recipe and it's the same in every restaurant where an executive chef is designing the menu as most of the work is done by the sous chef and line cooks. I would argue that this extends to beer as well. The thing is that if you have enough practice and training, you can mechanically reproduce someone else's dish. The same thing is essentially true for beer. If you have enough education and experience setting up a proper brewing environment and understand how to perform the various processes of making a beer, another brewer should be able to come in, set it up to make his or her beer, and then you the reproducer should be able to duplicate that recipe to a high degree of accuracy. Just because you can be a brew monkey or station chef doesn't mean you really get the credit for creating the dish or beer. Yes, you made it, but a thousand other people could have performed the same task because it is mechanical. It isn't really an expression of your creativity as a sous chef or contract brewer, it's the expression of your technique even if cooking or brewing is your passion. e: danbanana posted:I think the restaurant thing is an apt comparison to a standard brewery. When you sit down at a restaurant, you have an idea about how the process works, even at a place started and/or run by a world famous chef. Although Grant Achatz is still pretty hands on at Alinea, I was under no impression that each and every course (SO MANY COURSES) was personally prepared by him. This acceptance is the same as I have that Larry Bell didn't personally brew the Two Hearted in my hand. I definitely agree with giving credit to the person doing the heavy lifting, but per my post above, I still think that the creative credit is incredibly important. I hate that I am starting to defend Mikkeller and Evil Twin in this thread, but without their creative impetus, there would be no Biscotti Break or Spontawackyberry etc in the first place. The gypsy brewing thing is hard to judge because they don't really ever spend the time to nail a process down and so yes, there's a lot of influence in quality from the host brewery. However, I think that if they ever really spent the time to develop a long lasting relationship with a particular host you'd start to see consistent quality. Eejit fucked around with this message at 21:44 on May 16, 2013 |
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May 16, 2013 21:36
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Eejit posted:I definitely agree with giving credit to the person doing the heavy lifting, but per my post above, I still think that the creative credit is incredibly important. I hate that I am starting to defend Mikkeller and Evil Twin in this thread, but without their creative impetus, there would be no Biscotti Break or Spontawackyberry etc in the first place. I don't know exactly their process works. Does Mikkel work directly with the brewery during initial batches? Does he just send out a recipe and say "brew this?" I think there's a difference between the two and I think the difference shades how they really should be viewed. I want to believe the former is the case and that justifies the "creative impetus" thing. And I'm not laying any moral judgement on them. It's a business model that has worked for them but it's a business model that- again- is reliant on brand more than product. I bought more than a few Mikkeller beers before I realized how they worked. The average beer buyer isn't going to dig much deeper than label and the gypsies own the label.
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May 16, 2013 22:03
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danbanana posted:The average beer buyer isn't going to dig much deeper than label and the gypsies own the label. the average beer buyer isn't picking up $10 12oz bottles, either
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May 16, 2013 22:08
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Weihenstephaner Dark Hefe may be my favorite
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May 16, 2013 22:29
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I'm about to crack open my first Hoptimum, and I went over to ratebeer to look up some reviews and found this: "pours pale amber with ivory head and great lacing. Nose is pine, citrus and urine alley way." Well, we'll see what I think of it... \/\/\/I've never heard of that, but I still think "urine alley way" sounds awful, and the rest of the review was glowing. U.S. Barryl fucked around with this message at 22:44 on May 16, 2013 |
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May 16, 2013 22:36
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Isn't the cat piss/urine scent from simcoe hops?
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May 16, 2013 22:37
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Just got back from the Whole foods in DC on P Street. I took home two half growlers of Sofie Paradisi, a bomber of Sofie, and a bottle of Lips of Faith Transatlantique Kriek. Day 1 of DC trip is a success. My cousin is coming from Pennsylvania and is brining a growler of Peruvian Morning, some Allagash Four, and some Daisy Cutter. Ohy and apparently some 3F they randomly had. Have no idea what kind, but can't wait.
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May 16, 2013 23:00
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swickles posted:Just got back from the Whole foods in DC on P Street. I took home two half growlers of Sofie Paradisi, a bomber of Sofie, and a bottle of Lips of Faith Transatlantique Kriek. Day 1 of DC trip is a success. My cousin is coming from Pennsylvania and is brining a growler of Peruvian Morning, some Allagash Four, and some Daisy Cutter. Ohy and apparently some 3F they randomly had. Have no idea what kind, but can't wait. Whereabouts in PA? I have never seen any 3F in the SE portion of the state.
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May 16, 2013 23:43
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funkybottoms posted:VA frequently gets Sierra Nevada, Ballast Point, Stone, etc within a week or two of bottling, so obviously it's a problem specific to certain areas, and two months is a pretty massive difference. Really? Where in Richmond? I see old poo poo all the time at TW.
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May 16, 2013 23:57
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U.S. Barryl posted:I'm about to crack open my first Hoptimum, and I went over to ratebeer to look up some reviews and found this: I thought Hoptimum was delicious and cat piss free. Towards the end it started to taste almost painfully bitter though. Rosa by Revolution I have really loved. It is just so fresh and delicious with exactly the right amount of hibiscus notes. On a hot summer day I could totally kill a whole six pack.
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May 17, 2013 00:00
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Anyone going to a place tonight that is actually going to read that godawful 3 paragraph long nationwide toast they're pushing for American Craft Beer Week?
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May 17, 2013 00:11
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^^^ no. the only ACBW event i've taken part in was drinking Parabola on tap yesterday before going to work.Munkaboo posted:Really? Where in Richmond? I see old poo poo all the time at TW. TW, especially the Midlothian one, is really bad for that. honestly, now that i think about it, a lot of the super-fresh stuff that comes through is draft, but Greg at Whole Foods (and, to a lesser extent, the two Once Upon a Vine locations) does a pretty good job of keeping stuff up-to-date, not to mention he keeps everything cold unless it's part of a big endcap display.
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May 17, 2013 00:11
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Sorry to report there was no urine alley way that I could detect in my Hoptimum. It was very tasty, but I agree that near the end I had to hurry up and drink the rest, because it didn't taste great warm.
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May 17, 2013 00:26
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About to crack into this bad boy:
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May 17, 2013 00:47
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Speaking of the Mikkeller roulette earlier, I decided to play it with a Chardonnay BA Funky E Star. It basically tasted like Oro De Calabaza with a semi-abrasive Chardonnay tinge. It wasn't the worst beer I've ever had but certainly overpriced, and in the end, I'd rather just buy an Oro.
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May 17, 2013 00:50
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Shugojin posted:Probably a bit of an unusual question, but some friends and I need some really bad IPAs for science. So please give 'em to me. The absolute, most godawful "why the gently caress did I put this in my mouth" IPAs you got. Redhook and Harpoon
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May 17, 2013 01:10
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TenaciousTomato posted:Weihenstephaner Dark Hefe may be my favorite God drat that rules. And I'm just killing time until I can get a case of whirlwind.
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May 17, 2013 01:36
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Picked up a sixer of SN Summerfest, a Stone IRS and a Stone Espresso IRS. I figure I'll pop the espresso one this weekend, and save the regular for next winter.
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May 17, 2013 01:39
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i'm waiting on the cans before I buy my summerfest for the year. can't wait.
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May 17, 2013 01:41
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Weihenstephaner anything is excellent. Got a Korbinian in my fridge right now, love that beer.
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May 17, 2013 01:41
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Just a heads up for all the Tampa goons since the news broke out on BA - Brandy Hunahpu bottles will be released in the near future.
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May 17, 2013 01:57
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Bag of Sun Chips posted:Just a heads up for all the Tampa goons since the news broke out on BA - Still keeping an eye out for you. Hopefully work doesn't get in the way of delicious barrel-aged Hunahpu's.  Sixpoint cans just hit Tampa today and I've been drowning in Sweet Action all day because I loving love that beer.
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May 17, 2013 02:01
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Bag of Sun Chips posted:Just a heads up for all the Tampa goons since the news broke out on BA - Or will it?
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May 17, 2013 02:24
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XxGirlKisserxX posted:Or will it? Will you be in Tampa next week? I shall be visiting CCG on Friday during the day before a wedding that night 
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May 17, 2013 03:27
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Yup I shall! I'll see you then.
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May 17, 2013 04:36
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Bag of Sun Chips posted:Just a heads up for all the Tampa goons since the news broke out on BA - If any Tampa goons end up with extras make sure to PM me! Brandy Hunahpu sounds amazing!
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May 17, 2013 05:07
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LeafHouse posted:If any Tampa goons end up with extras make sure to PM me! Brandy Hunahpu sounds amazing! Me too.
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May 17, 2013 13:39
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crazyfish posted:Me too. i think this goes for everyone, but you'd better bring some strong sack to the trading table.
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May 17, 2013 14:15
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Bag of Sun Chips posted:Just a heads up for all the Tampa goons since the news broke out on BA - Might wanna hit the brewery today 
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May 17, 2013 16:27
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