Posted by: Shawn Gossman« on: April 15, 2013, 06:05 »Um, that's not beer. Its okay.,.. Shinerbock is good as well, An American beer with German intentions... Most American beer is German ingredients... Lots of Germans came over here and made beer, a lot of them boot legged during prohibition too. Posted by: Drummer Boy« on: April 08, 2013, 22:05 »I just discovered this little gem. Good lord. Dessert in a bottle.
 I've always maintained that you can judge a beer by its label. Check out some of the other offererings from Clown Shoes. Mighty impressive. http://www.clownshoesbeer.com Posted by: Drummer Boy« on: April 08, 2013, 22:01 »...even Bud Light which was what I usually drank.Um, that's not beer.  Posted by: Shawn Gossman« on: April 03, 2013, 19:09 »Oktoberfest Ale lately. I drink it at room temp and I doubled the alcohol volume ;D I make my own beer! Its cheaper, fun and it tastes better than most of the American beer... It seems like anymore, American beer is too sweet even Bud Light which was what I usually drank. However, after becoming concerned of my health these past few months, I've dramatically slacked off from drinking alcohol or anything else besides water and maybe powerade on rides. I maybe drink up to 3 mugs of beer in a month.
Posted by: Dim« on: March 31, 2013, 18:43 »Ready. Radieuse.. oh jesus.. if yoiu are still standing after that lot.. Posted by: Arb« on: March 31, 2013, 10:41 »Thanks, was going to ask for advice on the sequence. How long do they take in the fridge to get to a good temp?
Might skip the Duvel though (not feeling so great  ), not a big fan anyway so hoping the Chimay Blonde is a step up.I actually liked the Leffe Radieuse had it a couple of years ago, although have nothing to compare it against. Wallet prefers it too! Posted by: L'arriviste« on: March 30, 2013, 14:07 »Ready. 1. Use the Leffe for cooking (beef in beer if not veggie or else a nice onion gravy, for example); 2. Drink the rest in the following order: Chimay Blonde, Duvel, Chimay Bleue; 3. Suffer the ensuing week-long hangover and emerge renewed and immaculate from that boozy cloud of self-disgust just in time for Paris-Roubaix. Posted by: Arb« on: March 30, 2013, 07:15 »Ready.
Posted by: The Hitch« on: January 30, 2013, 19:41 »i hate beer (or the tast anyway) But in Poland i sometimes they offered it with juice, no idea what juice, all i remember is it tasted all right.
So i mixed beer with rasberry juice yesterday. and it tasted really nice. Posted by: just some guy« on: November 05, 2012, 12:05 »Posted by: ZamanAbbaticchio« on: November 05, 2012, 11:50 »By trappist monks so it kinda reminds me of beer. Posted by: L'arriviste« on: October 26, 2012, 20:47 »i had a pint of Brugse Zot Blonde yesterday. really enjoyed it. will go back to the bar that had it On tap by the sound of it, Lancs? I found it rather flat myself, sort of mildly sour and hoppy like an English bitter. Highly unusual taste for a beer of this type - I seem to remember something similar in the old Youngs range you used to find in the Home Counties. Only had one in a bar in Brugge once when the weather was cold. It was good with a meal, sort of inoffensive, held its own, but I didn't really hang onto it. It's not super common here but you can usually find it in any decent beer store. As you say, it's a lot better than sugary Leffe, but that's a relative statement.  I'm really happy you tried it though - that's a really good starting point for the less commercial blondes. :tuDe Halve Maan ('the Half Moon') is an excellent brewery. I am a big fan of their Straffe Hendrik Tripel, which is sharp and slightly metallic in a good way. Tripels often taste a little bit tart for me but this one is having none of that. I know Scott likes them too. Not so hot on the Quadrupel, which I seem to recall finding a bit syrupy, but it was passable. Lots of beetroot. Posted by: lancasterke« on: October 26, 2012, 20:25 »i had a pint of Brugse Zot Blonde yesterday. really enjoyed it. will go back to the bar that had it
i'm sure for the belgians it's pretty mainstream but it was (to my taste) a significant improvement on leffe (which is fairly commonly available in london, although only usually in bottles) Posted by: L'arriviste« on: October 26, 2012, 16:06 »I hadn't realised that about the Belgian monasteries... I just assumed that the religious traditions like the parade from Brussels cathedral down to the Grande Place for the beer festival every year were cemented by centuries of history. Oh no, not at all. I hope I didn't give the impression that I thought that. ;D The 10-13% ABV of beers such as Bush and Westy comes from multiple distinct processes on a denser brew and that takes a long time to achieve, especially when you're looking for stability. That's why Stella Artois isn't really the beer from Belgium that's "reassuringly expensive" (brewed on licence in the UK anyway, so....  )I applaud the recent explosion of British microbreweries but they need to build up sales by brewing consistently good beer rather than attracting the attention of tabloid newspapers, cretinous students and boozelouts. As for all those ceremonies, there's another, more secular story to tell about those, but I won't bore our fine readers with all that now. ;D Posted by: cj2002« on: October 26, 2012, 14:45 »I hadn't realised that about the Belgian monasteries... I just assumed that the religious traditions like the parade from Brussels cathedral down to the Grande Place for the beer festival every year were cemented by centuries of history.
I'm not convinced, though, that the strength of Belgian beers is gimmicky in the way that some of the Brewdog beers (Tactical Nuclear Penguin, anybody?) are. And somewhere like Westvleteren that doesn't technically even sell to the public, just makes 10% goodness for themselves (lucky bastards! ;D) Posted by: L'arriviste« on: October 26, 2012, 14:01 »As I understand it, that is very much the problem with these gimmicky strong beers. To be able to sustain that much fermentation, they have to add vast amounts of extra sugar and yeast, and it all becomes very artificial. This is not intended to counter your last post, but many of the monasteries here in Belgium were actually established quite recently. The religious and quasi-religious turmoil that plagued this part of Europe for centuries typically erased almost all religious institutions except those that represented an irreplaceable value to the community and whose destruction would have fomented popular disdain for whatever rule was currently in place.  The Sint Jans Ziekenhuis in Brugge and the Hospices de Beaune are excellent Burgundian examples. I think it is fair to say that brewing in monastic Belgium thrives precisely because these monasteries were (re)founded so recently. In the late eighteenth and early to mid nineteenth centuries, against a backdrop of the newly-bestowed nationhood, families with hereditary estates encouraged and often financed the development of such institutions on their lands, not so much for the old medieval reasons of currying favour with their God ahead of Judgement Day, but because it lent their presence a sense of legitimacy and community in a historical moment when everyone else was in some way starting from scratch and might not have respected the old titles.  Meanwhile - and for somewhat similar reasons - the institutions themselves adopted a revisionist approach to the establishment of their new orders, a sort of return to basics, if you will. This revisionism preferred dedication to reflection and sought its god through work rather than through sustained prayer. Also crucially, the bequests of land did not often cover maintenance and so the new institutions needed to sustain themselves and, despite remaining cloistered, to depend somewhat on greater interaction with the community around them. Beer has of course always been the beverage of workers, especially after the medieval concept of boons began to substitute for payment. History suggests that the beers of yesteryear were rather watery and very low in alcohol content but frequently preferable to water, which was too often either contaminated or else quickly spoiled. If an individual sought stronger alcoholic victuals, he or she usually resorted to mead or some other ghastly vegetal concoction. Thus an artificially high level of alcohol has nothing to do with the brewing tradition and everything to do with marketing gimmicks, crass experimentalism and the susceptibility of the ignorant consumer to both. Posted by: krabkakes« on: October 26, 2012, 12:58 »I just cannot understand how there is enough sugar content to sustain the sort of fermentation process needed to generate that level of alcohol without distillation.John MacKenzie, who runs the brewery with Lewis Shand, said: “The beer has a viscous quality to it, due to the special freeze fermentation method we use to produce such a high alcoholic beer.” This process involves cooling the beer to zero degrees during the brewing process; as the water freezes the alcohol does not and then the ice that forms is removed, leaving a very strong beer. Posted by: cj2002« on: October 26, 2012, 10:24 »As I understand it, that is very much the problem with these gimmicky strong beers. To be able to sustain that much fermentation, they have to add vast amounts of extra sugar and yeast, and it all becomes very artificial.
Their other problem tends to be that with so much alcohol, it is very difficult to balance the flavours, and it just tastes horrible! I would much rather stick to a well-balanced English ale at 5-6%, or a beautiful Belgian like Westmalle or Westvleteren which manages to be >10% and still perfect. Given that so many fantastic beers come out of monasteries, what could have been of British brewing had Henry VIII not burned ours all down! Posted by: L'arriviste« on: October 25, 2012, 23:08 »good question. I just cannot understand how there is enough sugar content to sustain the sort of fermentation process needed to generate that level of alcohol without distillation. Posted by: krabkakes« on: October 25, 2012, 22:28 »Can a 65% ABV beer still be a beer?good question. |
Re: Citizen Khaos (Rosebud Tribute Edition) by krabkakes
[Today at 15:55] Re: Citizen Khaos (Rosebud Tribute Edition) by krabkakes [Today at 15:54] Re: Citizen Khaos (Rosebud Tribute Edition) by krabkakes [Today at 15:53] Re: 34th Bayern Rundfahrt - 22nd to 26th May 2013 by cj2002 [Today at 15:33] Re: 34th Bayern Rundfahrt - 22nd to 26th May 2013 by Fus87 [Today at 14:51] Re: 34th Bayern Rundfahrt - 22nd to 26th May 2013 by cj2002 [Today at 14:37]
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