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Angry Grimace posted:The only place we have in town that has a ton of crazy craft beer stuff, but the staff also doesn't give a poo poo is Slater's 50/50 (a burger joint). They have 110 taps, but the people in charge don't seem to have a clue. I generally stick to the well-known beer bars if I'm going to go out for craft beer goodness. See, places like that are what I want to get shaken out of the market. 110 taps? Even if they're all just sixtels, no way are you selling enough beer to keep those turning over fast enough to stay fresh. I'm in no way affiliated with the following, I just figured some people here might be interested. Photo/caption contest to win a trip for two to Philly Beer Week this year: http://www.blogsouthwest.com/blog/dish-trip-contest-philly-beer-week
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May 10, 2012 21:37
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FreelanceSocialist posted:Man, sounds like it was a blast. I need to start planning a trip over there. That's okay, with any luck it will make their skin melt off.
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May 13, 2012 03:19
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My buddy Dan's put a box o'stuff together for a brewer's tasting this weekend.   Also, the iPod's camera sucks.
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May 17, 2012 23:16
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CYBER SLIMER posted:That's pretty awesome for them. I don't think I have ever purchased a case of beer in my life and can't imagine being limited to that. You're not limited to that, there are bottle shops all over. This law change doesn't have anything to do with distributors or bottle shops or buying six-packs from bars or anything other than a consumer walking into a *brewery* to buy beer. Before, the brewery could only sell in quantities of at least 64 ounces. Now they can sell singles.
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May 21, 2012 17:19
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Angry Grimace posted:I've honestly never understood the hullabaloo with expensive vodka. I once ran some 10 dollar vodka through a Brita filter like four times and then refilled up a Grey Goose bottle with it and nobody noticed. An intentionally flavorless beverage isn't usually something I'm looking to pay a lot of money for. The best bit is that the whole super-premium vodka line started with a business plan of "If we charge a ridiculous amount of money for it people will think it's quality and then they'll think that paying a ridiculous amount of money for it is justified." That's how you differentiate yourself from a bunch of other neutral spirits: charge more money than they do.
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May 21, 2012 23:05
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Midorka posted:Vodka isn't a neutral spirit, that's a whole different category. Vodka is meant to taste neutral, but being called a neutral spirit is something different entirely, at least from my understanding. Everclear is a netral spirit. Yeah, but it starts as a neutral spirit, all that's done to it is dilution from the azeotrope: neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color. The point is that not only does it not taste like anything, it's not supposed to taste like anything. The quality of a vodka is determined by what you take out of it, not what you put in. Midorka posted:Thanks for the information. I do understand the concept of vodka not supposed to have a flavor by definition though. I hate the vile spirit though, I can get it down if I have to, but I hate it. Vodka's the one spirit I don't give a poo poo about when I buy it, it's just got to be good enough not to have that oily kerosene note that happens when they don't bother to get the fusels out of it before it goes into a bottle. I'll spend money on bourbon, sure, but with vodka it's going into a mixed drink or having something infused in it and all I want it to do is be a neurotoxic solvent. Phanatic fucked around with this message at 00:03 on May 22, 2012 |
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May 21, 2012 23:51
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RobBorer posted:it's gonna be aged first in new charred oak, or it's only getting the aging treatment from a twice used barrel? If it's not aged in new charred oak they can't legally call it bourbon. Some other sort of whiskey, but not bourbon.
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May 22, 2012 01:26
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Angry Grimace posted:
The funniest thing about that attitude is that there isn't even any bourbon made in Bourbon County anymore! So I guess insularity has a practical limit. Actually, no, the funniest thing is that he wouldn't consider Hirsch bourbon to be bourbon.
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May 22, 2012 04:59
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Kosher man posted:Anyone here live in UK near London? I am doing a big event at Brodies in Aug when I come over for some Collab brewing. Still working out my tap list but should be like 10-15 beers a couple of which will be cask. Eat here: http://www.harwoodarms.com/ Unless you don't like delicious tasty animals, then don't. But one of the best meals I've had in my life, hands down. Gastropub with a Michelin star, out of nowhere. Phanatic fucked around with this message at 20:10 on May 23, 2012 |
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May 23, 2012 20:00
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James Bont posted:
Which one was it?
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May 23, 2012 21:50
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danbanana posted:I know you know more about beer than I ever will, but I do want to say that I've never, ever, ever heard anyone say this. The last line? Yeah, usually breweries want to prematurely bottle stuff (I mean, that's a general rule for beer right? Even homebrewers do this). But I find it conflicting with lots and lots of great breweries that do barrel-aging (and even non-BA'd brews) and openly state that the beers keep in bottles for X number of years, and some that even straight-up recommend you do this. Aging poo poo is *expensive* if you want to do it on any significant scale. Straight bourbon's got to sit in a barrel for at least two years, that's a *lot* of storage space if you're producing significant quantities, and there's a reason why the distilleries are all bottling and selling an unaged unbarreled corn liquor now. "Good enough to go in the bottle and ship for sale" isn't the same thing as "as good as it's ever going to get" is what I'm trying to say, and brewers have very good reasons for bottling beer at a point where it would still benefit from age. Specific example: 5-year-old Chimay Blue is better than fresh, but there's no way Chimay could afford to age all their Blue for five years before bottling it.
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May 24, 2012 18:54
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global tetrahedron posted:Besides being gimmicky and overpriced, I've heard a lot of negative comments about Rogue- that they are union busters, I love how that's considered an a priori bad thing. People regularly bring up in this thread how hosed up Pennsylvania's booze laws are. And they are hosed up. They're archaic, they're lovely for the consumer, they're lovely for a number of reasons. The actual historical motivation for the creation of the Pennsylvania Liquor Control Board was to "discourage the purchase of alcoholic beverages by making it as inconvenient and expensive as possible." That's a direct quote from the governor responsible for its creation And every time real serious reform is attempted, it gets beaten back, by the LCB employees' union. If you were to actually abolish state control of selling alcohol, well, gee, that would be a lot of redundant and inefficient and unnecessary jobs cut from the state payroll, all those people would have to go out and interview for positions at Wegman's or something and the union won't stand for that. I *wish* this union would get busted.
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May 24, 2012 20:51
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Midorka posted:Unfortunately New Belgium and Bell's don't distribute here currrently, but I'll see what I can do about finding them in Philly! As for the syrup as I've been told it's traditional in Germany to serve it with a green syrup that sweetens it up a bit. Oarsman's around, you can find it in a bunch of Philly places (Pinnochio's), but we get no New Belgium, and especially no Lips of Faith series.
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May 31, 2012 19:24
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air- posted:
Exporter was Sierra Nevada Beer Camp a couple years ago. It was Tom Peters from Monk's, Fergus Cary, Joe Sixpack, Brendan Hartranft (the guy who owns Local 44, Resurrection Alehouse, Memphis Taproom), Andy from Teresa's, Scoats from the Gray Lodge, Matt from the Beer Yard, Lew Bryson, Terry from the London Grill, and probably a few others I'm forgetting. They wanted to call it "Deport Her" in honor of Terry's beer-making suggestions, but SN nixed that idea. They made 40 barrels, 15 of which ended up being aged by Russian River in the Dumol barrels. It's really tasty, I'm surprised there's still some around. The base beer was on pretty heavily during PBW 2 years ago, and then the aged version was on last year. Edit: Oh Jesus, ebay has reached a new level of ridiculousness. Current bid is $980 for a bottle of Midnight Sun M, and! "Winner will also receive a Lost Abbey, Drie Fonteinen, or other beer coaster or cork." Phanatic fucked around with this message at 17:59 on Jun 5, 2012 |
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Jun 5, 2012 17:51
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cryme posted:Greetings from philly beer week. I've had 12? Hill Farmstead offerings so far today. This truly is the best city in the world for beer Dear Lord, you ran down the entire list? Had: Citra Abner What is Enlightenment? Society & Solitude #2 Edward Everett Myth of Saison and lordy I am slowly recovering, I can't imagine downing 12. Did you have the obscene fried mac and cheese with the pulled pork on top?
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Jun 9, 2012 23:17
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Quote isn't edit. poo poo.
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Jun 10, 2012 00:45
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Angry Grimace posted:I'm just saying I'd rather be the guy that hit "4" instead of "5" than the guy sincerely arguing that Philadelphia has some kind of beer advantage on the grounds it got the Chamber of Commerce to designate a particular 7 day period with a meaningless title one year prior to all the other towns. Yeah, see, that's not at all what happened. Each year there used to be an annual black-tie beer dinner at the UPenn Museum of Archaelogy and Anthropology. This went on for more than 15 years, and Michael Jackson presided over the dinner. If you're into beer, you might have heard of him. If you're not into beer, you're probably wondering why Penn had a kiddy-diddler hosting a fancy dinner. Then MJ died. And the local beer geeks who'd go to that dinner (folks like Tom Peters. If you're into beer, you might have heard of him) decided that rather than let that annual tradition die, they'd make it bigger, and they decided on a week in March to do cool beer poo poo at their respective bars. It was basically a spontaneous outgrowth of a culture that had already been seriously into craft beer, not some top-down local government imposition. There wasn't even much press the first year it happened, because it was a grass-roots thing, the Chamber of Commerce probably didn't even know about it until it was over.
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Jun 11, 2012 17:09
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Kosher man posted:(the stuff used in Miller that prevents skunking) It doesn't work.
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Jun 12, 2012 16:10
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Kosher man posted:Yes it does and it is the reason the started using Clear bottles with the introduction of High Life. The hop extract is changed to remove a bond which prevents the skunking reaction from evening happening. If that's *all* they're using, the beer won't skunk, but it doesn't prevent other other acids from skunking.
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Jun 12, 2012 21:43
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Angry Grimace posted:What acids are you referring to? The only acid I'm aware of that skunks beer are isomerized alpha acids. *Sigh* Acids from the hops you're using in addition to tetra-isoalphaacid extract. If all you're using is that extract, your beer won't skunk, because the tetra- structure won't produce the stinky thiol groups upon light exposure. But it doesn't have a protective effect, so if you're using the extract *in additional* to other sources of alpha acids, like conventional pellets or flowers or non-tetra extracts, then the beer can still skunk.
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Jun 13, 2012 01:33
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Has anyone been to Stillwater's bar that recently opened in Baltimore?
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Jun 20, 2012 21:12
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Midorka posted:Thanks for this, I'll be getting either if they have it still! That bottle list up on the page isn't really as detailed as what they actually have. See if they have any of the collaboration they did with Cantillon. I'm not talking about Monk's Sour which Van Steenberge makes for them, I'm talking about Cuvee De Monk's Gueuze or something like that. Like any Cantillon product, it's damned good, and it's not something you're going to see hardly anywhere else.
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Jun 22, 2012 20:47
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Dogfish Head managed to inadvertently make a pretty good beer. I tried Positive Contact on draft yesterday. It's supposed to be a beer/cider hybrid, based on a 9% witbier but made with Fuji apples, roasted farro, cayenne peppers, and cilantro. You can't taste *any* of that stuff, except the apples, which make it taste like a pretty decent tripel and nothing like a wit. If you wanted to make a tripel I'm not sure why you wouldn't just make a tripel instead of making an imperial wit and adding a bunch of weird poo poo to it, but at least it tastes good in the end.
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Jul 7, 2012 15:08
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Midorka posted:I'm confused as to where you guys are getting the classification of Positive Contact, nowhere on the DFH website or quick-sips does it claim it anything other than a beer/cider hybrid. It never mentions any specific style. The only classification I can find of it is Beeradvocate listing it as a Witbier. For this recipe I meat a friend at the rooftop Birreria in NYC and we tested a whole mess of different fresh ingredients in a base of Belgian white beer.
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Jul 7, 2012 18:41
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Y-Hat posted:With that said, I should seek out the Positive Contact, which sounds like a step up from Faithfull Ale (I never had it but I heard it was disappointing). Was that the Pearl Jam one? It wasn't awful, but it tasted like nothing, I'd rather drink a beer that tastes like something. They added currants to it. I loving love currants, but you couldn't taste them in the beer, because they added them *during the boil*. What? Huh? If you want to add currants to a beer, knock yourself out, but why would you add them at the time that would completely minimize their contribution to the taste? Sirotan posted:You can't actually get it anywhere outside of Chicago, and from what I've heard, even finding it INSIDE Chicago has been rather difficult lately. Half Acre, why can't you be one of the breweries with million dollar expansions right now? We get it in Philly, sometimes, which I think is really funny because as you point out they can't even keep Chicago fully supplied. I have no idea how that works.
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Jul 9, 2012 17:24
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danbanana posted:I know this isn't directed at me but... The cognac edition is one of my favorite beers I've had in a while. Delicious if wayyyy expensive. But the process for that coffee is widely accepted as being sanitary. That's something different than Rogue's trolling. Um...it's as "sanitary" as any other sort of yeast strain. It's not like they're scraping skin off his face and dumping it in the wort, it's a strain that they've isolated. Have you ever seen how lambics are made? "Sanitary" doesn't so much enter into it. Hot wort's dumped into a shallow tank, the steam hits the roof, condenses on the 100-year-old timbers, picks up a load of endemic yeast and bacteria, and drips back down into the cooling wort. Meanwhile they've opened up slats in the roof to let airborne crud drift in. There are tiny little flies buzzing around every cork in every bung of every barrel. And that's some of the best beer in the world. Please, explain the line where berries that come out a cat's rear end are on the "sanitary" side of it and yeast isolated and cultured in a sterile laboratory setting is "unsanitary". Is this like homeopathy, where substances somehow remember what other substances they used to be in contact with and carry along their magical essence, or what? I could give two shits where a yeast strain comes from, if the beer tastes good. And if the beer doesn't taste good, I don't care that it was made with the yeast from Jesus's Last Supper wine cup.
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Jul 16, 2012 01:18
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escape artist posted:Rogue is dead to me because they make terrible, over-priced beers. The maple bacon doughnut bullshit was the last chance I gave them. I mean, honestly, there is one beer from Rogue that I like -- the St. Rogue's dry-hopped red ale. Everything else is below par. Yeah. I'm not *optimistic* about facebeer. danbanana posted:Holy poo poo! Someone on the internet putting words in some other internet user's mouth! It's been a while since I experienced this! You said that the coffee is "widely accepted as being sanitary. That's something different than Rogue's trolling." That's an odd way to put it if you didn't mean to say that Rogue's beer is unsanitary. I apologize if I misunderstood and came down on you. Phanatic fucked around with this message at 04:50 on Jul 16, 2012 |
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Jul 16, 2012 04:45
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Holy Jesus, apparently poo poo just got real between Shaun Hill and Ebay. http://beerpulse.com/2012/07/hill-farmstead-brewery-tackles-reselling-of-its-beers-on-ebay/ There's some pro and con arguments over on HF's Facebook page, check this one out: quote:If you see Hill Farmstead beer, or any other craft beer for that matter, as something you "own" and as "property" you don't deserve to drink it and you sure as hell have missed the point of what is important about craft beer. Once you purchase it you must understand that what transpired was not merely a monetary transaction but a pact between you and the brewer that you will uphold the intergrity of his work and that you will respect what it took for him to put that beer in your hands. Try thinking with your mind instead of your wallet. That's a troll, right? That's got to be a troll. Did I just enter into eternal blood pacts with a half dozen brewers when I built my own six-pack at Pinocchio's last night? Edit: Gotta clarify that the quote above there isn't from Shaun Hill, it's from someone on FB who has either mastered internet sarcasm or is a grade A sycophant. Phanatic fucked around with this message at 01:54 on Jul 17, 2012 |
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Jul 17, 2012 00:26
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Jack White realized how this works. If the market price for a vinyl release is $300, then if you sell records for $20 bucks what's going to happen is that resellers will buy all your vinyl at $20 and flip it on ebay for $300. So the end result is that the people who are willing to buy your records at $300 still get records, but you only get $20/copy and some reseller gets $280. If instead you sell the records for $300 you price the resellers out of the market and the artist makes that extra money instead. It's cool that Shaun doesn't want to sell $250 bottles of beer, but if he's going to sell below market price then people are going to resell. One guy on the Facebook thread seriously suggested that he could laser-etch serial numbers into each bottle, make customers leave a $100 deposit, and then when they bring the bottle back make sure the S/N on their bottle matches the one that was sold to them. If he goes down that road, that's sure one hell of a lot of time spent on *not brewing beer*. Phanatic fucked around with this message at 02:07 on Jul 17, 2012 |
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Jul 17, 2012 02:02
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Corbet posted:Shaun is a great brewer and there's a reason why his beer is getting so much acclaim, but he really needs to just drop his war against people selling his beer on eBay. It just makes him look like a control free and he needs to accept the fact that his beers are highly sought after. It's a losing battle. I really can't even figure out what he's doing, it's literally incoherent. He just said something about "Perhaps our brewery is Un-American - perhaps we don't believe in the 'endless boundless growth' that most other businesses seems to embrace." So, wait, do you want people to drink your beer, or not to drink your beer? Because if you want people to drink your beer, why wouldn't you want to grow and make that possible? But he doesn't want to grow and get his beer into the hands of a wider audience, so why spend all this time worrying about a few people on Ebay? I figured threatening to sic lawyers on people over a poor understanding of the law is pretty damned American, myself. I can't figure this out at all. It's as if he has some sort of innate aversion to profit, like making money is inherently immoral or something, so he's trying to make beer unfettered by all that corporate stuff, but wait, he has a lawyer all prepped to send out baseless cease-and-desist threats? I've met the guy, and he did not come off as such a douche in person as he's coming across on the internet.
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Jul 17, 2012 03:07
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Midorka posted:I'm going to Delaware today to go to the Dogfish Head brewpub and tomorrow the tour. I've never been to Delaware so I'm wondering if there are any beers that I should be on the look-out for that I can't get in NJ. I know there was a site to compare, but I can't find it. Buy their loving peanut butter vodka. You heard me.
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Jul 19, 2012 00:20
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Midorka posted:What do you mean by artificial? And don't be a pedant, I know what artificial means. He means that it says right on the bottle, it's an artificial flavoring, it's not made with hazelnuts. It's the difference between, say, putting vanilla beans in your beer and using some synthetic chemical process to produce pure vanillin and then putting that in your beer. In the case of Frangelic, it's because the hazelnut coffee they're using as an ingredient is artificially flavored coffee.
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Jul 22, 2012 16:45
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Midorka posted:I didn't see the artificially flavored part on the bottle until I just looked again, guess I missed it. What the heck is an artificially flavored hazelnut coffee bean anyway? Why would they artificially flavor it when there's already hazelnut beans? Huh? There's not some "hazelnut bean" that they take and roast and grind into hazelnut coffee. Hazelnut coffee is like "vanilla coffee" or any other flavor of coffee, it's regular old coffee-flavored coffee that they add hazelnut flavoring to. In the case of the hazelnut coffee Founders is using as an ingredient, that hazelnut coffee uses artificial flavoring, not actual hazelnuts. Is this really that confusing?
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Jul 22, 2012 19:21
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Docjowles posted:I'm not sure if New Belgium 1554 counts as a Schwarzbier in BJCP terms or not (as a funny aside, Texas is the reason they call it an ale despite using lager yeast... the ABV is slightly too high to be labeled a lager under Texas law) That changed due to Jester King's lawsuit against the Texas ABC. Speaking of Jester King, we just started getting them in Philly. Anything in particular I should look for?
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Jul 24, 2012 14:24
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Midorka posted:You'll find all of those breweries except Captain Lawrence (never heard of them) and more at Wine Works. My trip to Delaware left me very unsatisfied in terms of selection so Wine Works should be enough to drain your wallet. Keep going. Go to State Line Liquors down in Elkton. Much better selection than anything I've seen in Delaware.
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Jul 25, 2012 19:01
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danbanana posted:Not to poo poo on your parade, but Kentucky Bourbon Barrel Ale is one of the worst beers I've ever had... I think it's pretty funny. The base beer is so completely neutral, it tastes like nothing, it's just a local-college-party beer. Then they take that and stick it in Woodford Barrels, so all you taste in the barrel version is...diluted Woodford. That's not a bad thing. When Allagash gets Beam barrels up in Maine they heat them a bit to drive some of the bourbon out of the wood, they supposedly get like a pint out of each barrel. So I can't imagine how much Woodford's still in the wood when that Lexington brewery gets them from about 30 minutes away. It's not a *good* bourbon barrel beer, but it is sort of pure, it tastes like a pre-mixed boilermaker. If you took a shot of Woodford and dropped it into a glass of mediocre beer, that's pretty much what it tastes like.
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Aug 3, 2012 17:21
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deadwing posted:Positive Contact was really disappointing, it was really a bog-standard witbier with some amped up alcohol presence and a touch of fruitiness at the start. Not the stuff I had, I'm not sure if it was a draft vs. bottle difference or what, but what I had in my glass tasted like a bog-standard tripel. Everyone standing around thought it was actually impressive that DFH added a bunch of silly poo poo to a strong witbier and wound up with Chimay White.
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Aug 3, 2012 17:25
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danbanana posted:That's a kind description. I'd go with "Give me a me a sixer of Boston Lager and a bottle of Southern Comfort and I can approximate what this stuff tastes like." I don't get anything "bourbon" (especially not something decent like Woodford) out of it, just the awkward sweetness that comes with bad liqueur. Boston Lager's way better than the base beer, though, the Kentucky Ale is awful. I definitely get Woodward, but I certainly don't get any peach. It's possible that it doesn't travel well, but they put it in Woodward barrels, the distillery's only a short drive away.  Boooooze by Phanatic, on Flickr (The only thing I've ever smelled that's better than this room is Cantillon's barrel racks.) I'm not saying it's a *good* beer, they made a bourbon beer for UK students to get drunk on. "Reasonably inoffensive" is I think the best that can be said for it.
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Aug 3, 2012 17:36
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Yield from a random trip to State Line Liquors down in Elkton: So far: The cherry/almond Mikkeller was decent but not worth the $10 price, the single-hop Citra was way too old and oxidized and was just bad (I guess that's why they'd marked it down), and the Ransom gin is loving awesome. And the Maui/Jolly Pumpkin collaboration is much better when it's from Jolly Pumpkin than when it's the Maui can. I hear good things about Tank 7. That's probably up next. ChiTownEddie posted:
Still can't say enough good things about Cellar Door. JP's Baudelaire is also pretty ridiculously good.
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Aug 5, 2012 20:29
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Stopped by Tired Hands on Thursday, Brian Strumke from Stillwater was up for a collaboration with Tired Hands and Teresa's, which provided the special ingredient. Apparently they're doing an escargot stout, like an oyster stout except with snail shells. I suggested they call it Snail Trail Pale Ale, but that was rejected as gross and misleading. I think it's going to be called Artisnail. If you're in the area and haven't been to Tired Hands, fix that as soon as you can. They make some really good beer. They did a berlinerweisse recently, and had a house-made blueberry syrup to go with it, and it was so goddamned good, with or without the blueberry. On Thursday I was drinking a clementine orange saison, again, so very good. The menu's limited, they don't actually have a full kitchen so it's meats and cheeses and paninis and pickles, but what they do have is also done well, and they bake all their own bread. Worth a stop. Worth multiple stops. So's Forest & Main if you're anywhere near Ambler. These guys were late in opening, but they got their booze license months before they got their restaurant license, so they were able to sell beer to some other local bars, and I liked what I had. A really nice English mild called Tiny Tim, awesome caramel and toffee, and at 3.5% you can drink a lot of it. But opening a brewery's hard enough, opening a brewery and a restaurant at the same time's sort of ridiculous, so I was hopeful but concerned. Everything was better than I had any right to expect. They do mainly two kinds of beers: English session beers and saisons. The IPA I had was closer to the ones I drank in England than anything else I've had in America. They have a barrel-aged saison that's a bit funky and which I could drink by the gallon. And the food turned out to be consistently excellent. The burger's fantastic, they have bacon popcorn and cilantro-lime popcorn and both are great, my sister got the chicken and it was awesome. That impressed me, chicken at a restaurant is usually just a bland vehicle for whatever stuff they're serving it with but this actually tasted like meat. Next time I go I'm getting the fish and chips because I saw about half a dozen orders go by while we sat there and it looked incredible.
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Aug 13, 2012 15:24
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