Xpertskir

Recipes 

I had one last night and it pisses me off. An American IPA that was very obviously fermented at too high a temp, I cant imagine what it tastes like when they ferment in the summer.


Anyways, these brewers:

1. Cant taste the flaw

2. Don't know enough to fix it

3. Don't care as long as people are buying their beer



Honestly, I don't know which option is the worst.

/rant

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Kegged and serving -Nelson RYEpa, Heady Topper attempt #1, Simcoe Swig
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it, Kumquat Berliner Weiss, Dave's Porter, Sabraton Accident Stout
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Zombiedust, Dark English Mild, Marilla Wheat, Session IPA, Solera Lambic
Upcoming: Yeti eqsue stout, ESB, CDA, Hoppy Amber, Geuze, 100% Brett Golden Ale

PistolsAtDawn

Recipes 

Hmm. And I thought I would open this thread to find another Charlestonian complaining about a local brewery.

I won't name the brewery because I like the guys involved, but all of their pale or non-dark-malt based ales are astringent. pH problem.

Yooper

Recipes 

I just had some bad beer at a popular brewpub in a vacation area.

The beers were undercarbed, a bit phenolic (in an amber and a pale ale), and simply not very good.

I think that the reasons are a combination of factors- it's more of a restaurant who happens to want to brew so they brew as well. They don't have a microbiologist on staff, so the yeast health is questionable. People buy it and drink it- so they don't know that it's not very good.

I probably get more fair-to-middlin beers at brewpubs than good ones overall. Occasionally, you find a place with good beer but even then some styles are worse than others.

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Xpertskir

Recipes 

LOL...there are only a few options. Its not Coast or Westbrook, although they do have a weird pissing match going on(while I'm on it).

Does it rhyme with poley dity?

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Kegged and serving -Nelson RYEpa, Heady Topper attempt #1, Simcoe Swig
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it, Kumquat Berliner Weiss, Dave's Porter, Sabraton Accident Stout
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Zombiedust, Dark English Mild, Marilla Wheat, Session IPA, Solera Lambic
Upcoming: Yeti eqsue stout, ESB, CDA, Hoppy Amber, Geuze, 100% Brett Golden Ale

prandlesc

Recipes 

My guess is this is the primary driver. It seems that as brewery get larger, the commercial aspect dominates - as I suppose it has to. Although there are still some that continue to pursue excellence in their beers even as they grow. I think that here in the NE, Alagash is a great example. They've grown a lot, but they are still picky about what they release. It's refreshing - in more than one way, actually!

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In Bottles: 2012 Merlot; 2012 Amarone
In Fermenters - English Barleywine; Wheat - Rye Bier
Next Brew: Apricot Ale (for SWMBO)

DPBISME

Recipes 

Then again.... when I lived in California I would occasionaly go to a Rock Bottem in Sunnyvale (I think) and all of their brews were so hoppy I had to cut them with a lemon or a sprite to drink them.

There was a place in Oakland also that to me all their bees tasted "burned" (to hoppy in a dark sort of way)

I have been to over 300 brewies and a few of them I did not care for the beer.

Even here in Washington DC the Capital City Brewery for a long while only had one beer I could drink... they are now better (at least for me).

SO I figure;;;;; maybe they like it that way...

Time to visit another brewery or ask them to brew a different style.

Nightshade

Recipes 

Sometimes the brewers hands are tied by an owners recipe from years ago that the owner doesn't want modified in any way despite the brewer explaining proper technique and the reasons behind it.


Not that I know anything about that

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KeystoneHomebrew

Recipes 

We've all had underwhelming beer. But one thing I can add re: selling beer you know is "bad", is that once it's brewed, they have to pay all the taxes on it. Dumping beer costs big money, not just from the ingredients, but also federal and state taxes.

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LeBreton

Recipes 

In addition to the many good points made so far, pro brewers can easily suffer from cellar fatigue, where they're so used to sampling the same 5-8 house brews over an over again that their palates stop being objective.

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Bellwether Hard Cider
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Nightshade

Recipes 

So true and tough not to fall into as well.

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