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Any chance youll use a Saison for France?
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Jun 15, 2014 13:20
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Soulex posted:Any chance youll use a Saison for France? It's more of a Belgian style; if anything he should go for a Biere de Garde.
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Jun 15, 2014 16:52
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Furious Lobster posted:It's more of a Belgian style; if anything he should go for a Biere de Garde. I already did France (last page) and yes it's a Biere de Garde!  Fluo posted:France
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Jun 15, 2014 17:37
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Argentina Quilmes Cristal (Brewed by Cerveceria Malteria Quilmes SAICAY (InBev)) 4.9%  Hey you know that lager you had? Think of that but maybe with a slight brewed fault of a rushed ferment. That's this. It's most likely the worst beer I've posted so far or going to so far, but being Argentina's most popular beer, here you go! Bosnia and Herzegovina So it's a toss up between Nektar Pivo and Sarajevsko Pivo on the "easy to get/cheap" card but I think I with something different first. Oldbridž Brown Ale (brewed by Pivara Oldbridž) 7%   Dude hits and misses with his beers, people loved his American style lager but been mixed reviews on this one. So this will be the wild card which sums up the Bosnia and Herzegovina team. This brown ale doesn't know who it is, is it trying to be a rauchbier with the beech smoked malt thats like bacon liquid? or is it trying to be a nutty brown ale? It's abit of both, I can see them working together in my head but when you try it doesn't seem to work. Light raisin and abit of malt there lingering is the hope that they get through with the odds against them. 
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Jun 15, 2014 18:03
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Switzerland 2 - 1 Ecuador so BFM Cuvée Alex le Rouge is going through!Fluo posted:Honduras Was a Heineken can. 
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Jun 15, 2014 18:57
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France 3 - Honduras 0. Cuvée Des Jonquilles wins! Germany vs Portugal Monday, 16th June 5pm BST (GMT+1). Germany, have some  on Beer in GermanyI'm going with a Bamberg Rauchbier first off.  Schlenkerla is a historic brewpub in Bamberg, Franconia, Germany renowned for its smoked Aecht Schlenkerla Rauchbier founded in 1678. Worth checking out this link . I went for the Aecht Schlenkerla Rauchbier Urbock Original Schlenkerla Smokebeer Urbock (brewed by Brauerei Heller-Trum / Schlenkerla) 6.5%.  It was a toss up between Urbock, their Märzen, Oak Smoke(doppelbock). But went with their Urbock. (My homebrew Smokin' in the Boys room is based off the rauchbier style but 70% beech / 30% oak wheat). All of them I love and one of my favourite beers of all time for how easy they are to get compared to other great beers. A full bodied smoked bock beer for Bamberg's strong beer season (October through December) in fall. Brewed already in the summer time, it is matured for months in the ancient Schlenkerla rock-cellars underneath Bamberg. Tapped freshly from the oakwood cask and the Schlenkerla brewery pub. Similar to, but much bigger than the classic Maerzen style. Served/Sold: Available October through late November from the wooden barrel in the historical brewery tavern. December and early January in bottles in the brewery tavern. In bottles in a few selected retailers, in some taverns and in the Schlenkerla-Webshop. In addition export to most of Europe and North America. Data: Original gravity : 17.5% Alcohol: 6.5% Bitterness: 40 _______________________________ Portugal now. Wiki: Beer in Portugal has a long history, going as far back as the time of the ancient Roman province of Lusitania, where beer was commonly made and drunk. Portugal is among the 11 largest beer producers in Europe, and is the 7th largest European exporter of the product. The word for beer in Portuguese is cerveja, coming from the Latin word cerevisia. Modern Portuguese breweries were started in Portugal in the 19th century. Portugal's Estado Novo regime, headed by António Salazar, protected national industry from foreign control, including the beer sector, during his time in power. Brewing in Portugal was long dominated by two companies — Unicer - Bebidas de Portugal, S.A. and Sociedade Central de Cervejas, S.A. They were created from the remains of well-established Portuguese brewers after the 1974 military coup, when the industry was nationalised. Both were privatised in the 1990s. Between them, they control more than 90% of the Portuguese beer market. In 2003, Portugal had seven breweries, employing approximately 1,848 people Easy to get hold of beer or atleast one of the easiest. Sagres Brune (Preta) (Brewed by Sociedade Central de Cervejas e Bebidas (Heineken Group) Style: Schwarzbier 4.3%.   The brand also likes to troll other countries. COMMERCIAL DESCRIPTION Bottle: Filtered Ingredients: Malted barley; corn; hops. Launched in 1940 during the Portuguese World Exhibition, Sagres Preta is a dark coloured beer, moderately rich, with a pleasant caramel "bouquet". Pours a very deep brown, not quite black. Medium off white to tan head, thick, leaves some lacing on the glass. Aroma of toffee, toast, caramel, dark fruit. Taste is the same, thinner mouthfeel than expected for a 4.3% beer, no finish, muted flavours. This was the "easy to get hands on and cheap" card. Edit: Argentina 2 - 1 Bosnia-Hercegovina. so Quilmes Cristal is going through. Fluo fucked around with this message at 06:38 on Jun 16, 2014 |
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Jun 15, 2014 21:16
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Iran vs Nigeria Iran Don't do alcohol so I guess unless you want to lose your arms or head, have some non-alcoholic malty beer, or some malt float or something.  Nigeria They make the interesting Star lager, but for ease of availability, you can find Guinness foreign extra stout that is brewed in Nigeria and sold in both Waitrose and Tesco. Be warned though, it's considerably stronger than the usual Irish stuff - and so could the football team be, as they are under-rated. Guinness Foreign Extra Stout (Brewed by Guinness Nigeria) 7.5%. Style: Foreign Stout From: Lagos, Nigeria   That Dublin beers stronger African cousin adds a lot to the Guinness experience. With stronger notes of toffee and laid down fruits, it ups the performance of the oats and hops and give you the bitterness and alcohol you miss when drinking regular Guiness. A very fine version of the black stuff.
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Jun 16, 2014 07:09
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Ghana vs USA Ghana Soo this gets abit tricky again. I'm going with Ghana brewed Guinness Foreign Export for this one too (easy to get), as they also brew it. However for future Ghana ones try and hunt down Club Gold Export Lager as I know is sold in Europe and North America but its not always easy to come back. Guinness Foreign Extra Stout (Brewed by Guinness Ghana Breweries) 7.5%. Style: Foreign Stout From: Kumasi, Ghana  Same as before however to note: COMMERCIAL DESCRIPTION FES mix blended with local sorghum lager. Unlike the Nigerian, it contains no wheat and has a higher proportion of roast barley. I also find it tastes like it has molasses in there but could be down to the higher roast barley. USA quote:The one rule, is you're not allowed to drink Budweiser. Or Coors. Or any of the other 'American lagers' that are made from rice and taste of the Manchester Ship Canal, whose water they seem to be brewed from. But don't be put off, because for all its reputation as the killer of real beer, the States actually specialises in some of the finest craft beers in the world. I'm sorely tempted to plump for Blue Moon (and yes, we really did start singing that song first, and I know because I was there on that Friday night in Stockport in the 1980s, long before City nicked it off us), but that is another brewed in the UK, and it's not really a craft beer either. So I have some Tap Room Brewing Company IPA from New York, on offer at £1.50 from Sainsbury, and also some Doggie Style pale ale from the Flying Dog Brewery in Maryland (and I do love a bit of doggie style). This is a fine light copper beer with a caramel hint, by the way, and you really should try it. And the beer too. Anyway enough words, as the first USA beer I've gone for the Easy to Get & Not Break the Bank card. Sierra Nevada Pale Ale. For UK Goons, you can get these in the supermarkets apart from Asda  For none UK Goons, I know you are able to find it around most the European continent and as far as I know it's piss easy to get in North America. And before anyone says this was the Easy To Get beer Craft and Wildcard is still to be used. This is a hell lot better then Budweiser too.   Sierra Nevada's Pale Ale is the second best-selling craft beer in the United States, behind the Boston Beer Company's Samuel Adams Boston Lager.Appearance colour is copper, with golden edges and frothy head with mixture of bubble sizes, head color is light tan, head dissipates to bubbles and light froth with some lacing. Aroma: is pleasant, simple: clean malt, light biscuit and malty aromas; hops are grassy, earthy. Combination is simple but very enticing. Taste: Is where this beer comes through to define american pale ales: clean malt flavours, not sweet, light biscuit and subtle caramel malts, some bread like flavours; hops are grassy, earthy, simple and easy. Mouthfeel: is on the bitter side with some good lingering hop bite while the malt flavours, presence and life enhance as the beer warms. Fluo fucked around with this message at 07:45 on Jun 16, 2014 |
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Jun 16, 2014 07:38
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I like beer that is cold and tastes like beer.
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Jun 16, 2014 08:12
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What do you define as tasting like beer? Malty? What type of Malty, more the dark end of the brown malt, black or more the lighter end of the pale malts, maybe crystal malt? What colour of crystal? Maybe unmalted ingredients like wheat or roasted barley? What about the hops? Bittering hops? Aroma and flavour hops? What about the yeast? British fruity yeasts? American clear crisp yeast? Lager yeast or Ale yeast? What about wild yeast? It goes on ephex, what "tastes like beer" most people "American Adjunct Rice Lager" or "Best Bitter" depending on who you talk to. 8.8 lb. (4 kg) Pilsner malt (2 °L) [or a pale two-row malt (2 °L)] 3.3 lb. (1.5 kg) Briess flaked corn (1 °L) [or rice] 6.5 AAU Czech Saaz hops (1.87 oz./53 g at 3.5% alpha acids) (60 min.) 3.5 AAU Czech Saaz hops (1 oz./28 g of 3.5% alpha acids) (15 min.) 3.5 AAU Czech Saaz hops (1 oz./28 g of 3.5% alpha acids) (0 min.) White Labs WLP800 (Pilsner Lager) It's only using 1 malt, 1 adjunct, 1 hop. When beer is a rain and can make soo many wonderful beers from just Water, Malt, Hops and Yeast. A basic best bitter recipe is generally 90% maris otter 10% crystal malt, hops used east kent goldings and fuggles, yeast some british strain. If I was to change the yeast strain to say, German Hefweizen the beer will have a banana or clove taste because of the esters from the yeast. I'm still only using Water, Malt, Hops and Yeast though.  Over, what beer breweries do you like ephex!
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Jun 16, 2014 08:28
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I Like a Becks top tbh.
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Jun 16, 2014 09:12
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I loving hate IPA's
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Jun 16, 2014 09:14
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Fluo posted:Germany  quote:Similar to, but much bigger than the classic Maerzen style.
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Jun 16, 2014 10:31
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vaginal culture posted:I loving hate IPA's I'll be glad when the IPA craze is over. Hey bro I heard you like some hops with your hops so I got you some hops in your hops. I was at a bar the a bit back and a guy drinking an imperial IPA had the nerve to tell me that he "barely considers pilsner beer"  goddamn hipsters
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Jun 16, 2014 12:24
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You went with the bacon beer from Bamberg, k. I would have used the beer from the Kreuzberg. Delicious liquid gold that is right near the relaxing city of Bad Kissingen. Augusteiner is good, hacker psychorr is good, and Paulaner is ok.
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Jun 16, 2014 12:43
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IPAs are good. So are other types of beer.
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Jun 16, 2014 12:56
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I like beer
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Jun 16, 2014 13:00
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NattyBo posted:I'll be glad when the IPA craze is over. Hey bro I heard you like some hops with your hops so I got you some hops in your hops. The IPA has came and went NattyBo, last 2-3 years the craze has been sour beers and brett fermented beers. But seriously, it's not an IPA it's a pale ale. And better then Budweiser. >:D
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Jun 16, 2014 18:00
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Fluo posted:The IPA has came and went NattyBo, last 2-3 years the craze has been sour beers and brett fermented beers. And as always BA RIS & Barleywines but as a AWA & Brett fan, I couldn't be happier with the current trend. At least in California, the IPA development is still alive and kicking to a point where there are some really nice single IPAs being made all over the place.
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Jun 16, 2014 18:05
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the sour beer freaks are honestly way more annoying than hopheads, who are just run of the mill douchebags.
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Jun 16, 2014 18:11
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Furious Lobster posted:And as always BA RIS & Barleywines but as a AWA & Brett fan, I couldn't be happier with the current trend. At least in California, the IPA development is still alive and kicking to a point where there are some really nice single IPAs being made all over the place. Yeah, but I wouldn't call the IPAs as a fad anymore but still around and its staying, over the pond here I love sours and brett beers but it is trendy and the fad at the moment but enjoying it very well. Specially with pubs going out their way to Belgium to bring back sours and the Bristol & London breweries doing some sours and brett beers. At home at the moment it's almost at the 8th week in the fermenter of my 100% brett rye saison. And the other 5 gallons of the batch is Saison yeast plus brett rye saison. Should be fun! mynameisjohn posted:the sour beer freaks are honestly way more annoying than hopheads, who are just run of the mill douchebags. I don't know I enjoy all beers, there are annoying people in every walk of life! Go after the playa and not the game!
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Jun 16, 2014 18:12
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Fluo posted:Yeah, but I wouldn't call the IPAs as a fad anymore but still around and its staying, over the pond here I love sours and brett beers but it is trendy and the fad at the moment but enjoying it very well. Specially with pubs going out their way to Belgium to bring back sours and the Bristol & London breweries doing some sours and brett beers. At home at the moment it's almost at the 8th week in the fermenter of my 100% brett rye saison. And the other 5 gallons of the batch is Saison yeast plus brett rye saison. Should be fun! FWIW, even with importation costs, lambics are still much better than the majority of AWAs and because the latter are usually focused on being so fruit-forward, the prices are fairly equivalent to the point where it's hard to justify getting a middling sour or brett bomb when I could be enjoying a well aged gueuze. Is The Kernel brewery that you posted about earlier, the top craft brewery, like SARA/RR/HF, in England at the moment?
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Jun 16, 2014 18:22
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Fluo posted:I don't know I enjoy all beers, there are annoying people in every walk of life! Go after the playa and not the game! As a side note, I just finished the last of my Jester King/Prairie stock and the beers were fantastic! Some call Bomb overrated, but I think it's one of the most special beers I've had and I like almost all of JK's stuff. Atrial Rubicite and Noble King are two faves. Can't wait for their Crooked Stave collaboration.
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Jun 16, 2014 18:24
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frankenfreak posted:
It's a heavy and great, kind of like the German hopes for the world cup. One bottle will last you till 45minutes type beers.  Furious Lobster posted:FWIW, even with importation costs, lambics are still much better than the majority of AWAs and because the latter are usually focused on being so fruit-forward, the prices are fairly equivalent to the point where it's hard to justify getting a middling sour or brett bomb when I could be enjoying a well aged gueuze. Is The Kernel brewery that you posted about earlier, the top craft brewery, like SARA/RR/HF, in England at the moment? The Kernel is one of the good breweries but they're more so pretty great at the IPAs and Stouts, their sour seems a bit one dimensional because they don't blend the lambics which is really hit and miss because you won't always get a great single barrel lambic so tend to have to blend most of it. Sometime I will have to write up a list of the okish/good breweries and the great breweries from the UK. I feel out the loop with all these abbreviations. AWA / SARA/RR/HF? mynameisjohn posted:I, too, enjoy all beers. My main beef with the bad sour beer "people" is that they are evangelical about their tastes and try and poo poo on anyone that doesn't appreciate the complex flavors of their preferred beverage. I was drinking a sierra nevada at a craft beer bar the other day and some guy was trying to like give me poo poo about getting the most elementary thing on the menu. I constantly have experiences like this with them. It's almost like they enjoy appearing knowledgable about beer and checking in on untapped more than drinking the stuff. My philosophy with beer: Do you enjoy it? Well who gives a poo poo what other people think, it's like arguing over what a better pork cut is. Some people love pork belly, I find it too fatty and like a pork lion roast but arguing over which is better is silly. We all have different tastes and enjoy what ever you like but hopefully try and discover some new beers once in awhile that you haven't had before.
Fluo fucked around with this message at 18:43 on Jun 16, 2014 |
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Jun 16, 2014 18:38
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Fluo posted:The Kernel is one of the good breweries but they're more so pretty great at the IPAs and Stouts, their sour seems a bit one dimensional because they don't blend the lambics which is really hit and miss because you won't always get a great single barrel lambic so tend to have to blend most of it. Sometime I will have to write up a list of the okish/good breweries and the great breweries from the UK. The write-up would be pretty nice because I have no knowledge about the English craft beer movement and the breweries in it. Pictures would also be nice  . As to the abbreviations, apologies for force of habit; AWA: American Wild Ale, SARA: Sante Adarius Rustic Ales: a pretty small craft brewery in Capitola, which is 40 minutes of San Francisco making some really nice beers in all the fields; they're one of the few breweries I can say that is good in almost all styles of beer. RR: Russian River, HF: Hill Farmstead, the East Coast counterpart to SARA.
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Jun 16, 2014 18:46
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Thanks to Ephex I abandoned my normal Augustiner for Tegernseer Hell, und Tegernseer Spezial. Based on this result, I guess I should keep drinking 'em.  (Still an Augustiner man, though.)
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Jun 16, 2014 19:03
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Germany 4 - Portugal 0, Aecht Schlenkerla Rauchbier Urbock is going through!Furious Lobster posted:The write-up would be pretty nice because I have no knowledge about the English craft beer movement and the breweries in it. Pictures would also be nice I will work on a effort post and a half sometime today/tonight for you. I think I might post it in the GWS beer thread. To give you a though idea theres two types, microbrewery which produces small batches of the basic styles we've had for ages like Best Bitter, Porter, Stout, Pale Ale, IPA, Mild. Then the craft brewery type which is alot more adventurous and then the Macro (if we ignore lager for a second) like Fullers which produce around 215000 barrels (UK Units) a year. Theres quite abit of Old Guard vs New Guard type deal in the UK specially with CAMRA who promote real ale / cask beer but get mad at the idea of some styles of beer can be better in keg. Old guard are kind of the tradtionalist types but I won't get too much into that. But yeah I will do a good write up and do a list of the good breweries to check out if you can.
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Jun 16, 2014 19:08
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People who like hoppy beers are ok, but people who scoff at people who don't are the worst. IPAs just don't agree with me, and I tend to view the double-triple-quadruple-IPA craze as some kind of masochistic ferret-legging of the beer world. Give me Weihenstephaner until I die and I'm perfectly happy with that.
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Jun 16, 2014 19:35
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ALFbrot posted:People who like hoppy beers are ok, but people who scoff at people who don't are the worst. IPAs just don't agree with me, and I tend to view the double-triple-quadruple-IPA craze as some kind of masochistic ferret-legging of the beer world. Weihenstephaner is the best beer in the world, so that's fine. But I lived in Seattle for the past 3 or 4 years, and I definitely got very sick of the "all of the hops, all of the time" mindset. And I really liked the stuff (IPAs) - to a degree. Also, not a big fan of double/Imperial IPAs. A bit too hoppy. Give me a Helles any day and I'll be happy, though. IPA has its place, but it's not the end all/be all of beer.
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Jun 16, 2014 19:41
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ABen posted:Weihenstephaner is the best beer in the world, so that's fine. But I lived in Seattle for the past 3 or 4 years, and I definitely got very sick of the "all of the hops, all of the time" mindset. And I really liked the stuff (IPAs) - to a degree. Also, not a big fan of double/Imperial IPAs. A bit too hoppy. Give me a Helles any day and I'll be happy, though. ALFbrot posted:People who like hoppy beers are ok, but people who scoff at people who don't are the worst. IPAs just don't agree with me, and I tend to view the double-triple-quadruple-IPA craze as some kind of masochistic ferret-legging of the beer world. I keep hearing this and maybe I don't fully understand the extent it is in America. Europe is abit more chilled on the matter, as a homebrewer though I do enjoy throwing together 90% pale malt 10% crystal (sometimes abit of wheat) and using tons of hops. It's piss easy to do which I guess is way there is so many, another factor I guess is European malt tends to be superior where as American hops are the superior hops if you want bold hoppy flavours. European tends to be more like many of the nobles, earthy, spicy, floral sometimes grassy. Whereas America and the New World you get all those tropical hops, piney, resiny, stupidly high Alpha Acid hops, citrus, gooseberry, lemongrass etc you get the idea. So I guess it's just using what best you got but I can see how you'd get sick of it. Yeast is another factor too, maybe sometime soon in America the new trend will be to do all the malty British ale or German Malty lagers. Just all round seems to be some kind of fetish for Belgium over the other two beer powerhouses in Europe. But I guess I put that down to some of the great beers that do come out of Belgium from breweries like Cantillon.
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Jun 16, 2014 19:59
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During the hop fad, a lot of breweries were going for the big citrus, resin hops in their IPAs to really boost the IBU levels and overall hop intensity but now, at least for my palate, I find that the breweries who have been using New Zealand hops: Nelson Sauvin, Rakau, etc are producing very balanced and delicious IPAs that are able to maintain their hop profile but have a finish almost devoid of any harsh bitterness while also avoiding the usage of too much malt. Replicating famous beers' yeasts that come from Cantillon, 3F, etc is a trend I've seen some craft brewers attempt in their new sour releases; it's pretty neat to see what they come up with and sounds like a good thing to experiment on. Edit: I'd really like more American craft breweries to make lagers because notwithstanding the absolute crap of macro American adjuncts, there are very few breweries that make new and tasty lagers. The only brewery in the lager field I can think of is Jack's Abby. Furious Lobster fucked around with this message at 20:23 on Jun 16, 2014 |
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Jun 16, 2014 20:14
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Furious Lobster posted:During the hop fad, a lot of breweries were going for the big citrus, resin hops in their IPAs to really boost the IBU levels and overall hop intensity but now, at least for my palate, I find that the breweries who have been using New Zealand hops: Nelson Sauvin, Rakau, etc are producing very balanced and delicious IPAs that are able to maintain their hop profile but have a finish almost devoid of any harsh bitterness while also avoiding the usage of too much malt. Yeah, seriously one of the IPAs I brewed I dry hopped with Nelson Sauvin and it ended up tasting almost like a white wine but still tasted like a beer. I have some left and because they are bottle conditioned they improve over time (but hoppiness goes), abit of malt profile in IPAs are great and I do think the hop bomb style may be gone and went and working on more drinkable more enjoyable beers. As soon as I get my beer pumps fixed, because I've been brewing alot of dark beers & best bitters I'll be doing two IPAs, one single hop & dry hopped with Sorachi Ace. The other one with some hop blend that I'm working out at the moment in draft. Seriously beer yeast makes all the difference even if we're just talking ale yeast, my Juniper Rye Imperial Red Ale (Bloody Viking) half the batch (5Gallons) had Burton Upon Trent yeast and the other half (5gallons) had California 01 yeast. Burton Upon Trent made it taste like a basic boring barley wine, California 01 made it taste complex crisp clean and so so special. Choosing the yeast is so important in brewing but it can be harder on the brewery scale to keep logs and save the yeast etc.
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Jun 16, 2014 20:28
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I just had some good beers that I bought at the store and then put in the fridge and drank them when I felt like they were cold enough. The taste was very beery and I decided not to be an enormous fag about beer so I just drank it.
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Jun 16, 2014 20:29
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also the new "fad" with ipa/hoppy beers in america is to make "session ales" or less alcoholic, but equally flavorful, hoppy beers. the "hop head" thing still exists, but most breweries seem to be pushing beer towards a more enjoyable direction today I'm drinking two beers on the juicy end of the ipa spectrum: cigar city jai alai and otter creek fresh slice jai alai (which most of you have probably had) is a fantastic fruit punch of an ipa with strong tropical flavors and hoppy bitterness. it's all mangos oranges and pineapples. very strong flavors from all over the board. there's a nice finish to it too that's almost like caramel that makes each sip refreshing. fresh slice is a white, belgian style, ipa, and you're just getting a ton of citrus and hops on the nose. super easy drinking. smooth. absolutely crushable. wouldn't drink it unless I was outside or in a hot environment, honestly, but it's perfect for a summer day like today. straight up brolic fucked around with this message at 20:37 on Jun 16, 2014 |
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Jun 16, 2014 20:34
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ephex posted:I just had some good beers that I bought at the store and then put in the fridge and drank them when I felt like they were cold enough. What do you class as beery?!
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Jun 16, 2014 20:38
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If there's one thing I'm definitely looking for in a beer, it's the taste of a "fantastic fruit punch".
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Jun 16, 2014 20:41
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ephex posted:I just had some good beers that I bought at the store and then put in the fridge and drank them when I felt like they were cold enough. Ephex, where do you drink beers and watch the football? I feel like we should meet up and do some football watching and beer drinking at some point. I'll try not to be an enormous fag about it, tho. ephex posted:If there's one thing I'm definitely looking for in a beer, it's the taste of a "fantastic fruit punch". Wait, never mind then.
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Jun 16, 2014 20:42
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ABen posted:Ephex, where do you drink beers and watch the football? I feel like we should meet up and do some football watching and beer drinking at some point. I'll try not to be an enormous fag about it, tho. Id love to meet you for a "fantastic fruit punch" iykwim
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Jun 16, 2014 20:45
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Ephex lost his taste buds in Vietnam.
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Jun 16, 2014 20:58
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mynameisjohn posted:also the new "fad" with ipa/hoppy beers in america is to make "session ales" or less alcoholic, but equally flavorful, hoppy beers. Close friend of mine who went to college in VT loves Otter Creek but I've not yet had anything from the brewery because most of the VT trading goes for HF never-ending releases. As for summer beers, I'm a big fan of drinking low ABV shandys, especially Stiegl Radler Grapefruit as it's very refreshing, cheap and easily sessionable. It's nice that they sell it in cans but on draft, it's so much better.
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Jun 16, 2014 20:59
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