doodlebug
Well-Known Member
I have loved me some Founders Brewing Company beer for a long time - and have been a mug club member there since 2004. A few years ago they moved into the new location and have increased production about 1000%. Many of you across the country are now able to get your hands on some favorites like Kentucky Breakfast Stout, Reds Rye, Dirty Bastard and Centennial IPA. The problem is, since this move I am unable to enjoy *any* beer without paying a significant price the next day. I had the same experience with New Holland when they upped their production. In the case of New Holland, a single beer would give me crushing, oppressive headaches. With Founders, and I've joked about this, but I literally feel (as I'm typing this) like what I imagine chemotherapy feels like. My body and stomach are tight, almost feverish and achy, and it feels like my cells are vibrating.
I am not alone on this one. We went down last night to see some excellent bands (Holy Ghost Tent Revival from NC and Chip Fundy from MI) and I had two beers - a Hop Mountain Brown and a Harvest Ale. A friend had 3 - Hop Brown and two IPA's and my lovely wife had a single 8 oz pour of Backwoods Bastard (Dirty Bastard Scotch Ale aged in American Oak bourbon barrels, 10.2% ABV). We all feel like ****. And like I said, it happens pretty much every time I go down there. Why do I still go? Well ... have you tasted some of these beers??
Still, I think I've reached the end of the line. My question is - what are they doing wrong? I don't often buy their beer bottled, so I can't tell if the problem lies in the serving lines or the beer in general. All of the beers seem to have the same effect on me, so it isn't just a bad batch issue. What could it possibly be? Is it possible for a certain yeast strain to just disagree with a person? Could it be something like improper cleaning procedures where some caustic is getting into the beer? Are they trying to push out too much beer by bumping up the fermentation temps and thereby creating some unwanted byproducts?
Really curious...and sad that it seems to be the end of a long relationship.
Anyone?
I am not alone on this one. We went down last night to see some excellent bands (Holy Ghost Tent Revival from NC and Chip Fundy from MI) and I had two beers - a Hop Mountain Brown and a Harvest Ale. A friend had 3 - Hop Brown and two IPA's and my lovely wife had a single 8 oz pour of Backwoods Bastard (Dirty Bastard Scotch Ale aged in American Oak bourbon barrels, 10.2% ABV). We all feel like ****. And like I said, it happens pretty much every time I go down there. Why do I still go? Well ... have you tasted some of these beers??
Still, I think I've reached the end of the line. My question is - what are they doing wrong? I don't often buy their beer bottled, so I can't tell if the problem lies in the serving lines or the beer in general. All of the beers seem to have the same effect on me, so it isn't just a bad batch issue. What could it possibly be? Is it possible for a certain yeast strain to just disagree with a person? Could it be something like improper cleaning procedures where some caustic is getting into the beer? Are they trying to push out too much beer by bumping up the fermentation temps and thereby creating some unwanted byproducts?
Really curious...and sad that it seems to be the end of a long relationship.
Anyone?