The Beer Thread • Page 116

Dogfish head started getting distributed to New Mexico today, gonna pick up some 90 minute IPA after work.

 

Get a Beer for Breakfast if you see it

 

Trying my 3 Evil twin Jesus beers and one of my BCBS tonight

 

I was disappointed in beer for breakfast. Tasted very thin and didn't pick up on a lot of the flavors.

 

Digging into Ayinger Celebrator Doppelbock tonight, shit's gooooooooood

 

Had a taste of the Ballast Point Red Velvet Nitro. Absolutely vile.

 

Got my buddy saving me a couple flying buffalo's. I picked up a bunch of the regular FB last year because they just sat around for months in my bottle shop. Excited to have those this year. I hope it's thicker; 2014 FB was big, chewy, delicious. Last year's was very good but seemed thinner than 2014.

 

I had last years coffee variant on tap and it was one of my favorites. Last year was a little thin, but still excellent. Very underrated beers, and easily the best that Griffin Claw puts out. I have a bottle of 2016 regular, 2016 Hazlenut, and I'm probably going to end up going back and getting the 2016 coffee after Christmas.

 

Maple Michigan Jesus was great. Decided to hold off on the other 11-12% plus BCBS for the sake of my own health. Pace yourself!!!

 

They had beer for breakfast but picked up the last couple of bottles of maple jesus they had. 90 minute is an awesome IPA

 

Went to a bar / bottle shop on friday to get a pour of Funky Buddha's Last Snow (it's so dang good, and i have bottles of it at home, but i can't ever pass it up), and i ended up being able to snag a Funky Buddha Morning Wood at the same price they charged at the brewery.

 

Got lucky at Binny's yesterday and found some BCBS and BCBBW there. Only picked up one bottle of each, but it's still gonna be a fun weekend with these when I'm back home for Xmas.

 

Can someone explain sour beer? I don't understand why breweries still purposely brew them.

 

Sours are easily one of my favorite styles, when done right they are fantastic and extremely versatile. What have you had that you (just guessing) did not like? I have two breweries near me that are strictly sours and their output is fantastic

 

Sours is the one style that I can't really get into. Haven't acquired the taste yet

 

Yeah, I've had multiple sours and still can't get into them at all.

 

It's been a while since I've last tasted one, I think the last one was from a brewery around NJ that advertised it as a "Soft Pretzel" beer. It was a sour meant to taste like a pretzel with mustard.

But the general process of it...It seems archaic, and with the advancement in equipment and sanitization that exists it seems silly to purposefully cause bacteria to grow during the brewing process for "taste."

 

Do you like sour food or candy? If not, you probably won't like sours. Also, no offense, but this is akin to asking why we use methods on food like brines or salting when we don't need those methods to preserve them anymore. Things like salt cod or curing meats was done out of necessity with no refrigeration, but now we all have a fridge, why do we do them?

 

I wouldn't want mustard in my beer either, so I don't blame you for not liking it.

I find that a bit strange of a stance to take that simply because beer is an overall sanitized process you shouldn't experiment with that part of the process. In the end the point is that you want an alcoholic beverage that tastes good, if you purposefully fuck around with the process, isn't that the fun in creating new beer anyway?

 

Check out White Birch's Blueberry Berliner. It's usually pretty cheap, you can find cans or 22 oz bombers, but it's a good place to start. Or Jolly Pumpkin; their sours tend to be pretty tame in terms of sour. Or, if you want to spend some coin, I think Rodenbach makes phenomenal sours, but their best ones, IMO, are in the $20-30 range.

 

Also, the current process of making sours is an extreme example of phenomenal sanitation and utilization of modern sciences. These bacteria can destroy a brewhouse by inoculating so many things. The fact that so many breweries are able to not allow this to happen means it's a wonderful example of using our modern techniques and understanding of the brewing process to revive traditions.

 

Picked up a bottle of World Wide Stout, Destihl's Dosvidanya and Greenbush's Delusion. Good haul.

 

I think the place by me got in WWS and Delusion, tempted to stop in today and grab a bottle of each.

 

I was in Portland over the weekend and had a phenomenal sour from a new brewery called Great Notion, it was called Blueberry Muffin and I shit you not, it tasted exactly like taking a bite out of a blueberry muffin, crazy stuff

 

Right, it just seems a bit unnecessary for something that (to me) tastes like it's gone bad. Just wanted some other opinions.

I like sour patch kids.