Good news (for me) - the stout I'd brewed turns out to be salvageable, so I decanted it into a pressure barrel today. Will be a good few weeks before I can drink it and I probably do need to keep it a bit warmer (heat pad?). Still, looking forward to my first pint from it...
I missed my bus home yesterday, and had an hour before another would come. So I went across the street to the bar for Kona Longboard on tap. Best idea for passing time on a hot summer afternoon ever.
I just read that Stone Brewing will set up a facility in Berlin soon. Can anyone comment on the quality of their beer?
So i'll be bottling my peach-ginger mead this week and will have 3 empty primaries for the first time in ever. I got a bourbon barrel porter ready to brew but I need some more suggestions. Y'all good folks have any reccomendations?
How's that Peach-Ginger Mead? Sounds like a good mix of flavors.
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I just read that Stone Brewing will set up a facility in Berlin soon. Can anyone comment on the quality of their beer?One of my top 5 breweries along with dogfish head, north coast, anchor and lost coast
Indeed. Stone makes many excellent beers. Why, just last night I had a bottle of their delectable Sublimely Self-Righteous.
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So i'll be bottling my peach-ginger mead this week and will have 3 empty primaries for the first time in ever. I got a bourbon barrel porter ready to brew but I need some more suggestions. Y'all good folks have any reccomendations?
You, good sir, must be completely spared from the horrors of the zombiepocalypse. I shall have jawless members of The Horde guard you day and night.
I just bought Newcastle Werewolf. Haven't tried it yet.
Had the guys over last night. I got a 6 pack of Newcastle Werewolf with my "backup" being Summit Red IPA. The Newcastle is gone and the Summit wasn't touched.
I liked the deep, rich flavor on this. The more I drink the more I'm realizing that even in summer I like ale more than other styles of beer. Wait, is ale even a type of beer, or are they 2 different things? I just realized that in the 3 decades I've been running RPGs I've made them different drinks.
Anyway, Newcastle Werewolf is pretty good.
I usually prefer cider and red wine. But aside from obscure seasonal brews: Young's Chocolate Stout and New Belgium 1554 Black Lager.
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I missed my bus home yesterday, and had an hour before another would come. So I went across the street to the bar for Kona Longboard on tap. Best idea for passing time on a hot summer afternoon ever.
Good call! :)
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I just read that Stone Brewing will set up a facility in Berlin soon. Can anyone comment on the quality of their beer?One of my top 5 breweries along with dogfish head, north coast, anchor and lost coast
+1
Arrogant Bastard is my all time favorite with Laughing Lab a close second.
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So i'll be bottling my peach-ginger mead this week and will have 3 empty primaries for the first time in ever. I got a bourbon barrel porter ready to brew but I need some more suggestions. Y'all good folks have any reccomendations?How's that Peach-Ginger Mead? Sounds like a good mix of flavors.
The mead I still very young so it of course had that strong alcohol taste as newly made meads tend to have. It was drier than expected (this is fine by me) and it reminded me of pinot grigio with a hint of ginger flavor. I am glad the ginger laid down a bit because it’s already indicating this will be a very refreshing beverage. I will let y'all know what it’s like this time next year when I can chill it and sit out on the porch on a warm summers day.
My buddy came over and helped me bottle. We went to work all day and brew'd up an EPA for fall and the bourbon barrel I mentioned earlier. The BB will need to age though so probably the tail end of winter i'll crack that and see. Lots of people like using makers mark but I much prefer Eagle Rare when it comes to bourbon. I also got French oak for a nice toasty flavor.
Wait, is ale even a type of beer, or are they 2 different things? I just realized that in the 3 decades I've been running RPGs I've made them different drinks.
Roughly, beer is divided into three types: ales, lagers & wild/lambics. The basic difference is the type of yeast. Ales use a "top" fermenting yeast. Lagers use a "bottom" fermenting yeast. Wilds use, you guessed it, wild or naturally introduced yeasts(and occasionally alternate microbials).
I was under the impression that, at one point, beer had hops in and ale didn't (or maybe it was the other way around). That doesn't seem to hold true today, however.
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Wait, is ale even a type of beer, or are they 2 different things? I just realized that in the 3 decades I've been running RPGs I've made them different drinks.Roughly, beer is divided into three types: ales, lagers & wild/lambics. The basic difference is the type of yeast. Ales use a "top" fermenting yeast. Lagers use a "bottom" fermenting yeast. Wilds use, you guessed it, wild or naturally introduced yeasts(and occasionally alternate microbials).
Also, lagers are typically fermented at cooler termperatures than ales.
At the recommendation of a friend, I picked up a variety case from Full Pint Brewing. What I like most about them is that each bottle has a "BEER NERD FACTS" section on the label listing the types of malts, yeast, and hops used.
Of the ones I've tried so far, the Hobnobber (variously described as a Session IPA or American Pale Ale) was OK, but far too unbalanced in terms of being overly-hoppy. Chinookie was a decent IPA. The impressively-named White Lightning turned out to be a thoroughly unimpressive Blue Moon ripoff. I was most impressed with the All-In Amber, a fine quaffing brew that I would happly consume any time.
Still to try are the Little Brown Ale and the Lumberjack Spruce.
I've always wanted to try Spruce beer.
Something very odd I found reproduced in an old (out of print) home-brewing book recently - a recipe for cock(erel) ale. Still, chicken soup with barley's a classic, so why not barley wine with chicken?
Somewhat alarming original procedure reproduced below:
The authors go on to update the recipe somewhat and do recommend it. Beyond my skills, for certain, but might be an interesting project for someone with adventurous tastes...
Still to try are the Little Brown Ale and the Lumberjack Spruce.
UPDATE: The Little Brown Ale was phenomenal.
cool
The other night, I picked up a variety pack in cans(!) crafted by Baxter Brewery out of Maine. So far, pretty good. The Stowaway IPA was very good- not overly hoppy but had a nice malty finish.
Since I'm leaving town for a year, I'm still drinking up the Maryland beers. Tonight's comes from Baltimore: Red Sky at Night by Heavy Seas. There are some flavors that I'm trying to pick out, still. It's significantly different from the IPAs that I'm used to, but I think it's going to find it's place on my palette.
Unapologetic sounds wonderful! I also enjoy Sapporo, especially in those bullet - proof cans.
I just realized that in the 3 decades I've been running RPGs I've made them different drinks.
Drinking some Stone Imperial Russian Stout. Mmmmm....
That sounds good.
Spent most of last week drinking Icelandic beers, including at a tour of Egill Skallagrimson brewery. Most of them were unremarkable, although I can't really place fault on the Icelanders; beer has only been legal there since 1989, after all, and the entire city of Reykjavik (1/3 of the total population) is essentially a tourist trap for Bud Lite-swilling Americans.
So, Egil's Gull ("gold"), available all over, was OK -- albeit a lot better out of the vat, unpasteurized, than out of the can. Egil's Brio was overly-hoppy but drinkable. I had a few others that were unremarkable enough that I've already forgotten the names.
Garun NR 19, a stout from Borg Brugghús (Egil's in-house microbrewery), was very nice, and a high point of the week's beer. But the winner in my book was Black Death, an excellent Baltic-style porter from Viking Ölgerd.
Tried Johny appleseed hard cider. Was ok, but they're not kidding when they say it needs to be served over ice. Has a funny "dishsoapy" taste to it if it warms up.
Drinking big bottle of Ace Perry right now. Most definitely my favorite cider. I bought a bottle of Ace Pineapple to try later.
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Bottled my EPA yesterday and brewed up a porter which is in primary to ferment. I'll add french oak soaked in Eagle Rare Bourbon to the secodnary. Probably sit on this for about 6 months before cracking the bottles. Last time I jumped it a bit early and it didnt quite settle yet, but once it had, oh man....
We tried Red Banshee Friday. I enjoyed it, but I am partial to red ales.
On Monday evening I obtained 2 bottles of Dogfish Head's "Chateau Jiahu," made from a 9,000-year-old recipe (yes, like, Neolithic).
Can't wait to try it!
Newcastle Brown Ale.
Heineken is also pretty good.
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Basically their 12/12/12 vertical epic aged in red wine barrels.Um, could someone explain what a '12/12/12 vertical epic' is?
Here ya go
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I will spend the weekend with friends in Munich and on friday we will do a guided tour through the Paulaner/Salvator/Hacker-Pschorr brewery including tasting