tennesseean_87
Well-Known Member
That brings up a question. If you dry hop, will you not technically have hops that have begun to ferment?
Well, actually...
That brings up a question. If you dry hop, will you not technically have hops that have begun to ferment?
WannabeBeerNerd said:His response was that he had never tried a Milk Stout, that he had wanted to, but on the last brewery tour he went on they got there too late and the milk stout wasn't available because it had spoiled due to having a lot of milk in it.
bleme said:A writeup in the paper on a local Brewfest:
“We had an enthusiastic bunch this year,” said Kerry Koskela, a homebrewer from Springville, talking about their booth, where four brewers had 16 different types of home brews, including ale, beer and mead made of honey and fruit.
“I’m having the Arrogant Bastard Ale by Stonebrew,” said Jim Fleischauer, “I tried the 805 from Firestone Walker – it’s light and refreshing. But, my favorite is anything from Stonebrew. It is really bold and has a lot of flavor. It’s an acquired taste.”
Wow, ale and beer. How could they get all of that in one venue.
The local art center hosted a beer and pizza competition. There were two local craft brewers as well as two mass produced beers that are brewed locally. They had a category for best ale and best lager. The mass produced pilsner somehow won for the best lager AND best ale!
Fizzycist said:That's unfortunate. It's like Pizza Hut winning best pizza in town, or something. Seriously?
That's unfortunate. It's like Pizza Hut winning best pizza in town, or something. Seriously?
mattd2 said:More like a pizza hut pizza winning best pizza in town... and best burger
Bierliebhaber said:
I was purchasing trogs nugget nectar and a gentleman, whom was holding a 24 pack of bud asked me "what type of lemonade is that?"
From a recent Springboard survey. Needless to say, I did not qualify for this survey based on my answers...
Needs a craft beer entry
Needs a craft beer entry
I heard this on NPR the other day. The story was titled "Craft Beers Slowly Chipping Away at Big Beers Dominance" and it was a pretty good piece. But just 45 seconds into the opening, she says "Beer- we drink enough fermented hops to consume more than 200 Billion dollars annually"
http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance
That reminds me of the first (but probably not only) time I got a drink I should have sent back but didn't. It wasn't a beer, but... I got a bad feeling when, after ordering a Manhattan, the waitress came back to ask whether I wanted an olive in it. When the drink showed up, it was in a wine glass and at room temperature.
Thankfully there was no olive.
mbbarnes said:I heard this on NPR the other day. The story was titled "Craft Beers Slowly Chipping Away at Big Beers Dominance" and it was a pretty good piece. But just 45 seconds into the opening, she says "Beer- we drink enough fermented hops to consume more than 200 Billion dollars annually"
http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance
Was this the same NPR Story that called Blue Moon and Shocktop "gateway beers"?
Was this the same NPR Story that called Blue Moon and Shocktop "gateway beers"?
VicariousCynic said:Was this the same NPR Story that called Blue Moon and Shocktop "gateway beers"?
bleme said:I went to college in Fairbanks Alaska and the pub on campus had Alaskan Amber and Moosehead on tap. I always bought pitchers of Amber but if the hockey team was buying, they always got Moosehead. As the Zamboni driver, I was always invited to drink with them. I guess you would say that was my gateway beer.
bleme said:I went to college in Fairbanks Alaska and the pub on campus had Alaskan Amber and Moosehead on tap. I always bought pitchers of Amber but if the hockey team was buying, they always got Moosehead. As the Zamboni driver, I was always invited to drink with them. I guess you would say that was my gateway beer.
ChshreCat said:I had a guy sit me down once and explain to me how "light beers" and "dark beers" were made out of the same ingredients. To make "dark beers" the breweries just cooked them longer so they got darker and stronger tasting.
ChshreCat said:I had a guy sit me down once and explain to me how "light beers" and "dark beers" were made out of the same ingredients. To make "dark beers" the breweries just cooked them longer so they got darker and stronger tasting.
Marauder said:I sense a "well actually" coming...
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