|
Saint Darwin posted:I'm the worst at food-beer pairings, mostly because I really don't like food with beer. However I have a halfway spicy meat chili that will be ready when I get home and I was wondering what might pair well with it. There are some good, short articles on craftbeer.com.
|
#
?
Oct 11, 2012 18:57
|
|
|
|
| # ? Apr 29, 2024 09:36 |
|
|
For me it's interesting sours get so much attention, especially which specific brands. Take Tilquin for instance, who is quite prominently advocated on this specific forum. On one hand, I see the appeal in geuze because it's an artisanal product wih an identifiable story and origin. On the other hand, we have a banker assembling geuze as a side project. I really appreciate the fact attention for Belgium beers and especially geuze enables new businesses to crop up, but for me the authenticity of the product is slightly lost with Tilquin. (Over)use of sugar leading to over carbonated beers is excusable, but makes it difficult for me to understand why people recommend it so highly. Can someone explain this to me?
|
|
#
?
Oct 11, 2012 18:57
|
|
|
Saint Darwin posted:I'm the worst at food-beer pairings, mostly because I really don't like food with beer. However I have a halfway spicy meat chili that will be ready when I get home and I was wondering what might pair well with it. I frequently add beer to my chili in lieu of water as moisture, and the absolute tastiest result I had was with adding a 3 year old Liefmans Goudenband. The sourness was really nice, but that's from someone who appreciates tobasco for the vinegar.
|
|
#
?
Oct 11, 2012 19:01
|
|
|
FreelanceSocialist posted:I always default to a pilsner (Victory's Prima, North Coast's Scrimshaw) or a citrusy IPA (Bell's Two-Hearted, Bear Republic's Racer 5) for spicy dishes. If lots of hops are out and she likes porters, try a solid brown ale. Avery's Ellie's Brown Ale is real nice with chili and BBQ, Dogfish Head's Palo Santo (12%) or Indian Brown are good too. They all pair well with heat and meat. I was going to say a pretty similar thing. Lot's of people like hoppy beer with spicy food, but I think a stout or brown ale can be even better, play on the savory side of the dish instead of battling the heat. As much as I don't like them, Dogfish India Brown is pretty much perfect for something like this. IDateBois posted:Can someone explain this to me? First of all: who the hell cares what his day job is? Anchor brewing was started by some trust-fund babby from an appliance manufacturing family. So what? He made good beer, so unless what he does is evil, I don't really see what it matters. Secondarily: gueze blender is, historically, a separate job. While some blenders also brew beer, many of them don't, and historically this has always been the case. In fact, historically, the only job qualification for being a blender is that other people like the blends you produce, so someone with enough money to buy the beer and good enough taste to blend them well doing that is totally fine in a historical context.
|
|
#
?
Oct 11, 2012 19:11
|
|
|
Arnold of Soissons posted:I was going to say a pretty similar thing. Lot's of people like hoppy beer with spicy food, but I think a stout or brown ale can be even better, play on the savory side of the dish instead of battling the heat. As much as I don't like them, Dogfish India Brown is pretty much perfect for something like this.
|
|
#
?
Oct 11, 2012 19:17
|
|
|
Everyone please keep not liking sours. Please. Jolly Pumpkin special releases are always some of the least hyped up beer events I go to and I want it to stay that way at least a little bit longer....
|
|
#
?
Oct 11, 2012 19:30
|
|
|
Arnold of Soissons posted:First of all: who the hell cares what his day job is? Anchor brewing was started by some trust-fund babby from an appliance manufacturing family. So what? He made good beer, so unless what he does is evil, I don't really see what it matters. third, i'm pretty sure Tilquin is using Boon, Lindeman's, and Girardin in his blend, so he's not exactly starting with crap, and fourth, it is, at least where i live, more affordable and available than many of the bigger Belgian names (Cantillon and Boon never come to VA, Girardin and Drei Fonteinen almost never). Saint Darwin posted:I'm the worst at food-beer pairings, mostly because I really don't like food with beer. However I have a halfway spicy meat chili that will be ready when I get home and I was wondering what might pair well with it. i'll drink a saison with just about anything, but i really like Maui Coconut Porter for spicy food. most people i know usually roll with lagers, pilsners, or IPAs, though. the pairing book that bartolimu's friend wrote came in today, so maybe i'll have something different to say after i pick it up.
|
|
#
?
Oct 11, 2012 19:37
|
|
|
funkybottoms posted:third, i'm pretty sure Tilquin is using Boon, Lindeman's, and Girardin in his blend, so he's not exactly starting with crap, and fourth, it is, at least where i live, more affordable and available than many of the bigger Belgian names (Cantillon and Boon never come to VA, Girardin and Drei Fonteinen almost never). Thank you for answering my question! So availability and pricing is a reason, I can get into that. I'm terribly sorry for insinuating bankers can't make authentic beer. I was merely, and apparently not very effectively, trying to word a possible reason for liking sours. Namely, the back-story. Which, as I thought, does not set apart Tilquin from other sours. No hard feelings against people working in the financial industries or rich people as I'm one but sadly not both.
|
|
#
?
Oct 11, 2012 19:57
|
|
|
Arnold of Soissons posted:I was going to say a pretty similar thing. Lot's of people like hoppy beer with spicy food, but I think a stout or brown ale can be even better, play on the savory side of the dish instead of battling the heat. As much as I don't like them, Dogfish India Brown is pretty much perfect for something like this. I like a nice malty yellow lager to go with heat. I used to go to an Indian place with a bunch of Indian import beer and a lot of it is pale lager styles, so I tried one (Taj Mahal?) paired with some spicy curry and it was fantastic! Hasn't let me down since. Also, I go with a Pacifico or similar for spicy Mexican food - pairs well. I am not the only one who likes a lager with heat http://realbeer.wordpress.com/2009/10/05/lager-and-curry/
|
|
#
?
Oct 11, 2012 21:01
|
|
|
Sirotan posted:Everyone please keep not liking sours. Please. Jolly Pumpkin special releases are always some of the least hyped up beer events I go to and I want it to stay that way at least a little bit longer.... Bam Bier is gonna be on tap around here p. soon. Any other JP releases I should try out?
|
|
#
?
Oct 11, 2012 21:02
|
|
|
Julio Cesar Fatass posted:Bam Bier is gonna be on tap around here p. soon. Any other JP releases I should try out? Bam Bier is probably the most boring thing they make so I'm going to just suggest you try everything. I especially love La Roja and Oro de Calabaza.
|
|
#
?
Oct 11, 2012 21:04
|
|
|
Sirotan posted:Bam Bier is probably the most boring thing they make so I'm going to just suggest you try everything. I especially love La Roja and Oro de Calabaza. I'm a big fan of Oro as well but I don't like La Roja as much due to the stronger vinegar character in it (think Rodenbach Grand Cru), though everything they make is at least good so I'd suggest trying it all.
|
|
#
?
Oct 11, 2012 21:14
|
|
|
funkybottoms posted:third, i'm pretty sure Tilquin is using Boon, Lindeman's, and Girardin in his blend, so he's not exactly starting with crap, and fourth, it is, at least where i live, more affordable and available than many of the bigger Belgian names (Cantillon and Boon never come to VA, Girardin and Drei Fonteinen almost never). This is true, too. IDateBois posted:I'm terribly sorry for insinuating bankers can't make authentic beer. I was merely, and apparently not very effectively, trying to word a possible reason for liking sours. Namely, the back-story. Which, as I thought, does not set apart Tilquin from other sours. I don't know why you're getting defensive. You said that something seemed odd to you and asked why no one else thought it was odd, and several people offered reasons why it wasn't odd to them.
|
|
#
?
Oct 11, 2012 21:33
|
|
|
Sirotan posted:Bam Bier is probably the most boring thing they make so I'm going to just suggest you try everything. I'm not a huge sour person, but JP is what introduced me to the style(s). I like Madrugada Obscura very much. I loved their Sobrehumano, though very pricey. I'll be honest: if I ran across a bottle of something from Cantillon, I'd splurge just to see what the talk is all about. But part of me feels guilty that it would be wasted on someone who doesn't appreciate the style(s) as much as someone else.
|
|
#
?
Oct 11, 2012 22:06
|
|
|
Modern Automaton posted:Sure is, I'm the very tattoo'd bartender there. Also, a long time goon. I'd love to say we'll have the Mint Chocolate on draft this weekend, but not sure it's in the cards. We have a back stock of some really good kegs we need to push out first, but you never know. You guys have a great place, love going there. I haven't been in a week or two, I'm actually hoping to stop in tonight. If you think about it and feel like it let me know when you tap the mint chocolate.
|
|
#
?
Oct 11, 2012 22:10
|
|
|
danbanana posted:I'm not a huge sour person, but JP is what introduced me to the style(s). I like Madrugada Obscura very much. I loved their Sobrehumano, though very pricey. I may be going to Brussels in early January (and thus the Cantillon brewery) so if I do wind up bringing back some of the stuff I'm hoping to, we need to get a bottle share going...
|
|
#
?
Oct 11, 2012 22:17
|
|
|
Speaking of sours, Lagunitas made a gueuze? And like everything else they've made it is solid if not really noteworthy in any way.
|
|
#
?
Oct 11, 2012 22:20
|
|
|
zedprime posted:Speaking of sours, Lagunitas made a gueuze? I don't think it was an actual gueuze - I had it on tap sometime in May. From what I guessed and from talking to random people about it, it was probably soured Lil Sumpin Wild aged in wine barrels. Worth the extra bike ride for sure.
|
|
#
?
Oct 11, 2012 22:24
|
|
|
Julio Cesar Fatass posted:Bam Bier is gonna be on tap around here p. soon. Any other JP releases I should try out? La Roja, Bam Noire, Biere de Mars, Madrugada Obscura... Actually, gently caress it, take Sirotan's advice and just drink everything they make. It's all at least good (although I was a bit underwhelmed by Luciernaga), and a lot of it is just loving spectacular.
|
|
#
?
Oct 12, 2012 02:03
|
|
|
thebigdaddy posted:How'd you like the dragons milk? I picked one up a few weeks ago, great beer. I haven't had the bottle yet, but today I was out and about and a place had it on tap. It was god damned delicious. Probably the 2nd or 3rd best bourbon stout I have ever had. Someone asked me about Head Hunter too, and that was amazing. I actually think I like that better than Pliny. The beer selection up here is loving amazing compared to Florida. Now if they could just toss in Florida prices, I would be happy!
|
|
#
?
Oct 12, 2012 02:27
|
|
|
Six hours of cleaning cherries out of the fermenter, and another hour to clean up the floors. You guys better really enjoy Bourbon County Cherry Rye. 
|
|
#
?
Oct 12, 2012 02:31
|
|
|
Ubik posted:Six hours of cleaning cherries out of the fermenter, and another hour to clean up the floors. You guys better really enjoy Bourbon County Cherry Rye. You better put some on the side for goons... RE: Dragon's Milk. Not top tier in my opinion, but I'm amazed that New Holland can produce such a good BA'd beer year round. It's one of those things that you forget how good it is because it stares at you every time you walk into a shop. It's also one of those craft beers that "bros" seem to get super excited about. I know I shouldn't care, but it's annoying to hear the "dude, have you had this? It gets you so hosed up!" conversation at a shop.
|
|
#
?
Oct 12, 2012 02:52
|
|
|
I know everybody hates pumpkin beers but does anyone have any recommendations for a darker pumpkin beer? I've never had one.
|
|
#
?
Oct 12, 2012 03:28
|
|
|
Bag of Sun Chips posted:I know everybody hates pumpkin beers but does anyone have any recommendations for a darker pumpkin beer? I've never had one. Elysian Dark o' the Moon pumpkin stout.
|
|
#
?
Oct 12, 2012 03:50
|
|
|
I like Dragon's Milk because for some reason a chunk of the local restaurants and out-of-the-way liquor stores here that don't have a wide beer selection still seem to have Dragon's Milk. It's kind of heavy-handed with the booze and bourbon barrel flavors, but I still like it from time to time. Also my dad LOVES it. If he wants to share a bomber, I'm not going to say no to a dadbeer. I think the best thing I've had out of New Holland so far is their hopped whiskey. They call it a "hopquila" which is pretty much what it tastes like. I could just sit and smell that stuff until my nostril hairs burn off. Their regular stout didn't do much for me and the last time I tried their brown I'm pretty sure it was infected.
|
|
#
?
Oct 12, 2012 04:28
|
|
|
Bag of Sun Chips posted:I know everybody hates pumpkin beers but does anyone have any recommendations for a darker pumpkin beer? I've never had one. Darker makes me think pumpkin porter/stout. However the two I've had are a little limited: St. Arnold Pumpkinator and DC Brau/Epic Fermentation Without Representation. I certainly prefer that little bit of roasted and chocolate flavor to go with the pumpkin spice.
|
|
#
?
Oct 12, 2012 08:37
|
|
|
So I am a bit of a new person to the whole beer world, I grew up in a household that drinking was forbidden and in the past couple of years being on my own(ish) I have been enjoying the hell out of beer. With that said, there is a lot of talk on sour beer lately, and wanted to see what peoples impressions were on New Belgium's La Folie was. I tried it probably a year ago and hated it, but I find myself lately really really wanting it now. I live in Ohio and this stuff is not exactly easy to find and was more curious to know if La Folie's ran along the same lines as other sour beers so if I tried another one it would be relatively (using that term loosely here) similar or if it was its own little monster.
|
|
#
?
Oct 12, 2012 13:21
|
|
|
danbanana posted:It's also one of those craft beers that "bros" seem to get super excited about. I know I shouldn't care, but it's annoying to hear the "dude, have you had this? It gets you so hosed up!" conversation at a shop. gently caress I hate that. I spent $20 on a 12 ounce Raison d'Extra me and 4 buddies split because we're big DFH fans and why the gently caress not? So my girlfriend was telling her Bud/Bud Light drinking friend said, "That better have gotten you hosed up for 3 days." I mean really? Then trying to explain the concept of flavor to someone who eats their steak well-done, with a Bud Light, and eats white bread. Seriously, try explaining flavor to someone who eats heavily processed/over cooked foods who drinks Bud Light. I gave up after a few tries.
|
|
#
?
Oct 12, 2012 13:40
|
|
|
Midorka posted:gently caress I hate that. I spent $20 on a 12 ounce Raison d'Extra me and 4 buddies split because we're big DFH fans and why the gently caress not? So my girlfriend was telling her Bud/Bud Light drinking friend said, "That better have gotten you hosed up for 3 days." I mean really? Then trying to explain the concept of flavor to someone who eats their steak well-done, with a Bud Light, and eats white bread. Seriously, try explaining flavor to someone who eats heavily processed/over cooked foods who drinks Bud Light. I gave up after a few tries. Again, I'm not trying to judge people on their tastes (though we all do on some level). I'm just annoyed when people miss the point. The biggest thing that bothers me with the "better get hosed up" logic is that beer is a pretty terrible medium for that per dollar. You can get a handle of awful vodka for $8 if you really want to get hosed up. So spending $14 on a 4 pack of Dragon's Milk to get hosed up isn't really efficient...
|
|
#
?
Oct 12, 2012 14:00
|
|
|
^^^i think it has something to do with the thought/novelty of drinking a 10% beer. i remember people bringing Delerium Tremens to parties (way before i drank) for that same reasonJudasIscariot posted:With that said, there is a lot of talk on sour beer lately, and wanted to see what peoples impressions were on New Belgium's La Folie was. I tried it probably a year ago and hated it, but I find myself lately really really wanting it now. La Folie is one of the better large-scale production sours you're going to find, especially in the midwest (i'm assuming the European imports don't make it very far outside of places like Chicago). it is brewed by Peter Bouckaert, who came from Rodenbach, producers of one of the exemplars of Flemish sour ales (Grand Cru), so it's pretty legit, and fairly similar if you've never come across it. Jacobins Rouge, Duchesse de Bourgogne, Alvinne Cuvee Freddy, Monk's Cafe, and the various Petrus beers are all easily found where i am, so you could probably track down one or two of those if you're looking to expand your palate.
|
|
#
?
Oct 12, 2012 14:01
|
|
|
^^ Thank you very much, a bar I plan to visit next weekend keeps Monks Cafe on hand for sure so I will give that a shot.
|
|
#
?
Oct 12, 2012 14:13
|
|
|
Julio Cesar Fatass posted:Bam Bier is gonna be on tap around here p. soon. Any other JP releases I should try out? Sirotan posted:Bam Bier is probably the most boring thing they make so I'm going to just suggest you try everything. I especially love La Roja and Oro de Calabaza. La Roja and Oro De Calabaza are both solid. Madrugada Obscura is really good too. Maracaibo Especial and Noel De Calabaza are really good if you can find them.
|
|
#
?
Oct 12, 2012 14:46
|
|
|
Also holy gently caress when did Bourbon County go up to $25 a 4 pack? Christ.
|
|
#
?
Oct 12, 2012 14:49
|
|
|
I went to a sour beer "festival" called Where the Wild Beers Are a few weeks ago. There were some incredible pours available, many I'll likely never see again. Part of your admission fee required you to bring a bottle or several to share. Depending on what you brought, you were awarded drink tickets that you could spend at the other tables. In addition to a 3 liter bottle of consecration, there was a homebrew session with two 5 gallon kegs of sours that they had made using the dregs from the event last year. Also, across the street they were tearing down a parking garage using heavy machinery, which was awesome. In addition to the tastings from each station, bottles that we're pouring eventually were put on a center table and you could have as much as you wanted. It was sad really, the table was full of various Jolly Pumpkins and even a Rodenbach 2007 because frankly, there were "rarer" beers to drink. Here are my notes: Fou' Foune - Cantillon: Great, but sour as poison Panil Barriquee - Birrificio Torrechiara: Bleh Sang Royal - Cascade: Great La Folie 2009: Acid, not much else La Folie 2008: Dry and Sour It's Alive! - Mikkeller: Like hot piss Friek - Odell: Good, but most of the cherry flavor has faded Love Child No 2 - Boulevard: Woo, sweet and sour Barrel Aged Night Falls - White Birch Brewing: Woof, bourbon smell, woody taste and wine Bam Noire - JP: Weak Lambrucha - Canberg & DeWulf - Tart and Bleh Stony Brook Red - Sam Adams: Like a funky wine Clutch - New Belgium: Remind me of the taste when I don't brush my teeth. Sans Pagaie - The Bruery: Very sweet Wild Wild Brett Blue - Crooked Stave: Tastes like Blue Cheese Ommegeddon - Brewery Ommegang: Meh, like a gueze Wild One - Bells: Fruit, leather, funk Consecration - RR: Oak and good of course La Folie 2012: Sour, caramel, tobacco Riserva - Weyerbacher: Pepper and wine Haandbakk - Haandbryggeriet: A taste not unlike liking leather
|
|
#
?
Oct 12, 2012 14:49
|
|
|
Bam Biere might be J.P's most boring, but I still love it and think it's definitely worth trying. I like it because it's less sour and I can focus on the funk.
|
|
#
?
Oct 12, 2012 14:50
|
|
|
Huge_Midget posted:Also holy gently caress when did Bourbon County go up to $25 a 4 pack? Christ. Last year, you couldn't find a bottle on the shelf for less than $10. Thanks for increasing production, GI!
|
|
#
?
Oct 12, 2012 15:00
|
|
|
Cointelprofessional posted:Here are my notes: so, you don't really like sour beers, but you paid to drink a bunch of them...?
|
|
#
?
Oct 12, 2012 15:05
|
|
|
Huge_Midget posted:Also holy gently caress when did Bourbon County go up to $25 a 4 pack? Christ. Still worth it.
|
|
#
?
Oct 12, 2012 15:47
|
|
|
danbanana posted:Last year, you couldn't find a bottle on the shelf for less than $10. Thanks for increasing production, GI! I got mine for $5. 
|
|
#
?
Oct 12, 2012 17:20
|
|
|
|
| # ? Apr 29, 2024 09:36 |
|
|
Quick Denver report so far. Crooked Stave's shop/bar is fantastic. I wouldn't necessarily call it the best beer in Denver (I like sours but not to the exclusivity of everything else) but I think it's the most complex and artfully done. Right now they had their Surette flagship sour in two varieties -- aged in chardonnay barrels, and blended with grape kombucha. The latter I thought was going to be horrible, but was actually great -- perfectly balanced sweetness. Awesome folks work there. Went to the GABF session yesterday and it amazes me how well-run the thing is. Even at its busiest you're never more than a couple minutes from a free porta-john. I wound up spending most of it catching up with brewers I've met during my travels around the US, to the point where I ended up running out of time before I could visit certain regions. Awesome free iOS app/guide too. The guy who I went with to GABF last year who kept trying to hit on chicks was back this year too, this time trying (and failing) to hit up the brewer at Funkwerks. His moves are Leisure Suit Larry-ish but he makes me laugh. Went to the CCB event at Starbar on Wed and got to meet XxGirlKisserxX and the crew. The first time I've had CCB stuff to any depth. That vanilla Maduro is fantastic. Congrats to him and his crew by the way, jesus christ CCB had by far the most massive line the entire show, even bigger than when Sam Adams was busting out Utopias. (Embarrassing moment of the evening: I dropped my cup while being poured Utopias because I thought the server was holding the cup when he wasn't. I was very magnanimously allowed a do-over.) Another pleasant surprise: The Beerliner is parked on 19th & Blake and pouring free samples of beer from all around Texas all weekend. Go there to taste all the stuff me and air- talk about for yourself. (In particular try Saint Arnold's Endeavour if you like DIPAs and Austin Beerworks' Black Thunder if you like schwarzbier as much as I do.) (Also, people going to GABF sessions: Go to Backcountry Brewery. They are my "hometown" brewery and they have a corner tent so they're easy to spot. They have a "Breakfast Stout" of their own that's nothing like Founders' but very good on its own.) Going to spend the next coupla days hanging out in the lodo with friends and trying to visit all the new breweries that opened in the past half-year. Multiple people have told me that I have to hit Hogshead which is a joint that specializes in British styles, so that's top on the list. Our Mutual Friend, yet another new joint off of Blake, soft-opens today. SUPER HASSLER fucked around with this message at 18:26 on Oct 12, 2012 |
|
#
?
Oct 12, 2012 18:20
|
|
