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I was way too happy to finally get my hands on a six pack of Sam Adam's Noble Pils. For all the talk RIS, and IIPA/DIPA/whateverIPA, and Sours get (rightfully so I guess), there is beauty in a well made Pilsner. Now, I just need to get to Plzen.
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Mar 3, 2012 06:17
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RHIN0002 posted:I bought a Sam Adams sampler box with their Black Lager and three or four others. The Black Lager had an aroma of cigarette butts that have been sitting in water. That's really the only way I know how to explain it, and that's exactly the aroma/taste that I got. Is this normal? I really enjoyed Guinness Black Lager so I assumed that Sam Adams' version wouldn't be half bad. Is it because the Sam Adam's version actually had some character? For how dark the Guiness Black Lager is, it really has no roasty characteristics, which I guess could be tobacco-y to some. Then again, Guinness's Dark Lager is 'cold brewed'(tm) whatever the hell that means.
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Mar 6, 2012 20:16
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Docjowles posted:One technique you can use to make dark beers without a roast character is to steep the dark grains in cool water rather than throwing them in the mash. This extracts color and some of the coffee/chocolate flavors but not big harsh roasty flavors and tannins. So maybe that's what they mean? Either that or just the fact that it's a lager and fermented colder. Haha yeah I was aware of that, just highlighting some marketing whoo-haaa. Cold brewed. I mean I guess you could just do a mash, then hit 168 for a mash-out, and use that pre-isometrized hop essence or whatever it is for bitterness. That's the coldest way I could think of to brew a beer (If I was insane).
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Mar 7, 2012 07:24
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Salvator supremacy. All hail Salvator.
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Mar 11, 2012 15:47
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Docjowles posted:You could have an open container in your car in Wyoming as recently as 2007 I still wonder if the times I was in Wyoming towns and saw bars with 'drive-thru' liquor windows on the side were some kind of fever dream. Too weird. Then again, drove through Nebraska and a podunk-rear end convenience store had three selves of liquor. Non-diluted liquor. Blew my mind.
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Mar 13, 2012 04:52
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Kudosx posted:Yeah, the one with the blue cap is called BORIS 100, and was brewed with different malts. I agree that regular BORIS is the better than both BORIS 100 and BA BORIS. Yeah I think the standard BORIS just uses US 2-row malt, while the 100 used Maris Otter as the base, which is kicks it up a notch, to say the least, in the maltiness department....BAM Kudosx posted:I was really disappointed when I read your post at first because I thought you were talking about Columbus Brewing Company's IPA. I then remembered that Columbus is also a type of hops! Yeah, I don't know when they started making that, but a friend and I have gotten a pretty good clone brew going, we used citra with a bit of simcoe background and it seemed to mimic Columbus's pretty well.
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Mar 15, 2012 03:59
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Munkaboo posted:I cant find any Noble Pils for the life of me around here... No seriously go to Sam Adam's website and do a search for it, Wal-Mart is actually your best bet right now.
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Mar 20, 2012 18:06
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10.50 can be expensive for a beer, but if that's six 12 oz beers, it should hopefully be a drat good beer to justify that price tag (and 90% of the time it does). Equivalent to alcohol, that's 1.5 bottles of wine (and that's if it's normal strength, if we're talking IIPA it'll probably be over two bottles worth of wine). long story short $11 for a drat good bottle of wine would be a steal. I don't get the disconnect people have with the prices.
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Mar 21, 2012 17:01
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Kudosx posted:
You follow Warehouse Beverage on facebook too I see.
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Mar 22, 2012 04:58
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Tigren posted:Woah, my bottle shop got some Drie Fonteinen Oude Geuze in. I've never seen any of their stuff before, but always seen their name talked about. Is this is regular release that I only need to grab one bottle of for now? funkybottoms posted:unless it says "vintage" across the top of the label, it is the regular version and should not be too difficult to get. Gueze by definition can't have a vintage since it's a blend of at least two years (pretty sure three) vintages of lambics. Gueze is pretty limited by default because of this.
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Mar 24, 2012 19:53
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Phanatic posted:
Then the term 'vintage' is completely and utterly meaningless as everything ever goes into final packaging once.
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Mar 24, 2012 22:35
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funkybottoms posted:not to be a dick, but look up the meaning of "vintage" Yeah, and it's backing up my argument. From wiki, which matches any other site on the definition: wikipedia posted:Vintage, in wine-making, is the process of picking grapes and creating the finished product (see Harvest (wine)) . A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. In certain wines, it can denote quality, as in Port wine, where Port houses make and declare vintage Port in their best years. From this tradition, a common, though incorrect, usage applies the term to any wine that is perceived to be particularly old or of a particularly high quality. A wine is a vintage when it's all from a single year's crop. For ports and champagnes, many releases are a blend of several years worth of wines, so a vintage year is not put on it. Not to say these blends aren't excellent products. Exceptional crops lead to not needing blending, so there you go, a vintage champagne. Gueze by it's very definition of blending young with old batches of lambic cannot be from a single year. I'm all for the fluidity of styles in beer, and that's realy how the art of brewing progresses (IMO). It's just the style of gueze means such a specific thing that there is no way around it. Call it reserve, call it Grand Reserve, call it whatever, but 'vintage' is a profoundly misleading term.
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Mar 25, 2012 00:38
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and they make all ales but then throw in a Dopplebock? At best I'd be wary of that.
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Mar 26, 2012 15:21
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Kraven Moorhed posted:] Definitely mishandled. I wouldn't say it's an EXCEPTIONAL beer or anything, but I definitely haven't come across any hint of skunk in the five or so I've tried. Not to say it isn't a solid lager though.
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Mar 27, 2012 05:40
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crazyfish posted:Thing is that ZD is a year-round, though with the insane hype over it you wouldn't believe it. Don't get me wrong, it's a very good beer (I even bought 10oz of citra hops to try and clone it soon) but it (in my opinion) is not 99 on BA good. Are there year-round releases anywhere else that get this much hype? Without having had Zombie Dust, I made a clone of it and it was drat good. drat Good. And hey, at most it'll cost you 50 bux in ingredients for 5 gallons. What I'm trying to say is everyone should brew their own beer. Here is a great starting point for the recipe http://www.homebrewtalk.com/f12/3-floyds-zombie-dust-attempt-help-info-requested-245456/
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Mar 30, 2012 04:44
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FreelanceSocialist posted:] looks like those won't be released til late april/early may. Gonna buy the poo poo out of the sahti if signs point to it, you know, not sucking.
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Apr 1, 2012 07:48
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I've been really impressed by their Polestar Pilsner. The 400# monkey gets away with being called an IPA since it's more of a british style, and that's nice in it's own right, and... well poo poo i spend too long with this window open and Docjowles wrote the exact same thing.
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Apr 2, 2012 06:02
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Docjowles posted:For some reason my local beer store always has certain German and British beers at absurd prices, well under $1/bottle. I've taken the bait a few times and (unless I was just trying to get drunk) regretted it, they're always old as hell and taste like it. Hope yours fare better! i put a lot of blame on the drat Germans' steadfast refusal to stop using green bottles. Come on masters of engineering! That's why the cans seem awesome, completely takes that out of play.
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Apr 7, 2012 03:52
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FreelanceSocialist posted:I definitely think I learned the most from drinking mediocre or bad craft beers and paying attention to the flaws. This helped me a lot when I got in to home-brewing and needed to research what went wrong with my own disasters. Different types of contamination, improper heating post-fermentation (diacetyls, etc), esters, oxidation and light-struck hop oils, etc. This helped me figure out why I hate Corona, in short order - that stuff skunks before it even hits the store shelves, I bet. If Charlie Papazian is to be believed, Corona intentionally skunks the beer. He goes on to say now that they can it, they expose all the beer to a nice dose of UV light right before canning. For the What got me into craft beer thing. My sophomore year in college a friend got me a bomber of SN PA, it was so unlike any other beer I had. Out of budgetary concerns I stayed with liquor and natty through the rest of the year. That summer though I studied in Russia, and all beer was sold by the bottle. I don't know how familiar anyone is with Baltika, but with their caps they number it 0-9 (even though they didn't have a '1' beer, assholes) and I figured I'd collect the whole set, then I saw other Russian beers with caps I collected. I came back to the US and developed the compulsion to collect new unique beer bottle caps (THAT I HAD TO DRINK MYSELF, NONE OF THIS TAKING OTHER PEOPLES' CAPS CRAP). 500 unique caps later I've been able to slow down and just figure out the ones I like the best. By the way most Russian beer is terrible and the worst beer I ever had was I believe a Nevskoye beer pronounced in russian "Chai-na Taown" with tea in it. Guys in my group iced each other with it before icing existed.
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Apr 9, 2012 18:41
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Kudosx posted:What kind of price are mikkeller/cantillon beers? I always hear people say Mikkeller is rather expensive for what it is... was just curious about what kind of pricing that was. I haven't actually seen any in store, so I haven't been able to notice first hand. I saw a bottle in Strongsville of the Oak Aged Chipotle Porter going for $12
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Apr 14, 2012 04:10
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Kudosx posted:Care to share where you get beer from in Strongsville? Heinen's? Only place I've ever bought beer from in Strongsville is TBK It actually was the Heinen's. Definitely one of the better grocery store beer selections there. I'm an east sider and it was MY GIRLFRIEND that lives right by TBK that picked up the Mikkeler for me (  ).There's the Red Wine & Brew in Chesterland that goes out of it's way to have pretty much any beer they can get in Ohio (but you have to watch out for age, especially in the imports) If you're ever in Mentor there is a Save On Cigarettes right off 306 and Mentor Ave(right across from The Brew Mentor (LHBS)) that has a badass single bottle selection.
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Apr 14, 2012 18:29
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Sirotan posted:Has anyone ever had a particularly good and memorable collaboration beer? I'm reading about Founder's first collab, which is with Green Flash, and I'm filled with 'meh'. What few collab beers I can even remember having, none of them were particularly great. I've still got a bottle of a Jolly Pumpkin beer called Collababiere, which was with Nøgne Ø and Stone, and it's probably one of the worst JP beers I've had. Stone and Brewdog had Bashah, a belgian black DIPA I thought was a solid beer, if not exactly DIPA like it's description. But that was three years back, good luck finding it.
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Apr 16, 2012 21:14
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I'm certainly not arguing with you on the business sense, but there is definitely something to be said about Session beers being the next thing in a lot of ways. In a discussion with other beer lovers, like this thread, the words Imperial, Double/ Triple/Tripel are really thrown around pretty often, because 'nerd' movements tend to focus on the extreme. Extreme beers for this reason are the best way to get your name out there and sought after... within certain circles. While the extreme side of brewing can be awfully fun and even playful once you know your poo poo, it can be pretty daunting to someone trying to get into beer. This can help lead to the perception that the beer nerd movement is just Toronado bartenders and if you aren't already in the club why the hell are you bothering, turning people AWAY from something they could otherwise embrace. Also with the focus on the extreme, the sublime quality of the simple-but-well-made can be lost. Brown Ales are looked over since they by definition lack boldness and emphasize balance, Kolschs are almost looked on with disdain as the beer a brewpub has to make just to attract plebes. I do hope in 15 years while IPA's are still a popular style, they won't be almost mandatory for a brewery to offer like they are now. I hope self-proclaimed hop heads realize there is a beauty in a true unfiltered pilsner and are more often than not better made beers. (I say none of this about this thread as there is actually a pretty good awareness of this) I'm stopping myself now as I've gone on twice as long as I should have. I hope I've made my points.
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Apr 18, 2012 06:16
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Mahoning posted:What do you recommend by Hoppin' Frog? I recently went to a grocery store (the largest grocery store in the world, sq/ft wise) that seems to have pretty much every Hoppin' Frog offering (at least 8 to 10 if I remember correctly). Jungle Jim's? Man I miss that place. Want to go back and see their beer collection again now that I know my poo poo more.
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Apr 23, 2012 15:49
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Kudosx posted:The only place I know to get any Bernardus around me only carries Abt 12. If any OH goons have any suggestions as to where I might be able to find St. B's Tripel, and Witbier... I would really love to know, and would greatly appreciate it! It's been too long since I've been there, but I really thought the bar La Cav du Vin carried all of Bernardus main stuff (and you can get it to-go at state min. prices) Which by the way, if someone ever gets poo poo on you and their form of blackmail is forcing you into going on a vacation to Cleveland, go to La Cav du Vin. And Bier Market (and stop by GLBC while your there). And The Beer Engine. Darth Goku Jr fucked around with this message at 04:55 on Apr 26, 2012 |
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Apr 26, 2012 04:44
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Maybe Widmer's Weizen has gotten better but that poo poo was capital B Bland when I tried it 4 years ago. EDIT: And I mean, this is when I was just getting out and exploring with SNPA and I thought I was this bland, not like I was all about sours and thought that. I found a store near me that had Great Divides 16th 17th and 18th anniversary oak aged DIPA, and I picked up all three. I can't decide which order to drink them in, youngest to oldest to compare aging, or vice versa to compare freshness. What I'm trying to say is I'm being an rear end in a top hat. Darth Goku Jr fucked around with this message at 00:30 on Jun 2, 2012 |
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Jun 2, 2012 00:27
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