ladodger34 said:why do people equate dark beer w/ what I assume they think is high ABV?
Because the only dark beer most people have tried is Guinness and that messed them up good!
Or maybe it was the jäger bombs... Hmmm....
ladodger34 said:why do people equate dark beer w/ what I assume they think is high ABV?
bleme said:Because the only dark beer most people have tried is Guinness and that messed them up good!
Or maybe it was the jäger bombs... Hmmm....
why do people equate dark beer w/ what I assume they think is high ABV?
I'm pretty sure it's because most people drink perfectly transparent yellow, thin, watery, flavorless American Light Lagers. These beers are between 2.4% and 4.8% and a "normal" person will talk about having to drink the entire case to even get a buzz. Therefore, by sound reasoning, anything that is not that same fizzy yellow water in appearance MUST be stronger. If it's not this, then it must be that, right?
There are actually commercially available 2.4% beers? Wow. Is it for Jr. High kids? Or breakfast? What application does it have?
There are actually commercially available 2.4% beers? Wow. Is it for Jr. High kids? Or breakfast? What application does it have?
Craigmn said:Our beers are technically 4.0% abv since cold beer is measured by alcohol by weight. But still non liquor store beer isn't worth it
flyingfinbar said:My training partner who found out that I brewed was telling me about the types of beer he likes, which included "the tripe-el." I know it's not that bad, just a mispronunciation, but now every time I see a tripel on the shelves or on tap, I think of tripe
Bryali said:I'm pretty sure it's because most people drink perfectly transparent yellow, thin, watery, flavorless American Light Lagers. These beers are between 2.4% and 4.8% and a "normal" person will talk about having to drink the entire case to even get a buzz. Therefore, by sound reasoning, anything that is not that same fizzy yellow water in appearance MUST be stronger. If it's not this, then it must be that, right?
Our beers are technically 4.0% abv since cold beer is measured by alcohol by weight. But still non liquor store beer isn't worth it
Why do they say Alcohol By Volume if the are by weight? Wouldn't that be ABW instead???
There are actually commercially available 2.4% beers? Wow. Is it for Jr. High kids? Or breakfast? What application does it have?
I love when I have my Belgian strong ale on tap...it's not much darker than bud or miller, however it's 9%...so when "what do you have like bud?" guy comes over that's what he gets. I will pour my oatmeal stout for me at 4.5% and let the fun begin! I call it two for one night.
I love when I have my Belgian strong ale on tap...it's not much darker than bud or miller, however it's 9%...so when "what do you have like bud?" guy comes over that's what he gets. I will pour my oatmeal stout for me at 4.5% and let the fun begin! I call it two for one night.
bergen69 said:Went to a local pub for lunch today...they only feature Iowa beers on tap, no megabrews. Talking with bartender about a new brewery that they just started serving...he starts to relate all their brews including a barley wine. He went on to say how dedicated the brewer was to the finest ingredients...including the homegrown grapes for the barley wine! I honestly was left speechless...on the upside the beers were all tasty including the barley wine...not a hint of grape flavor!
Okay, I do have to ask...where was this pub?Went to a local pub for lunch today...they only feature Iowa beers on tap, no megabrews. Talking with bartender about a new brewery that they just started serving...he starts to relate all their brews including a barley wine. He went on to say how dedicated the brewer was to the finest ingredients...including the homegrown grapes for the barley wine! I honestly was left speechless...on the upside the beers were all tasty including the barley wine...not a hint of grape flavor!
dkwolf said:Okay, I do have to ask...where was this pub?
(as an Iowan living in a region rather...devoid...of the craft brew scene)
dkwolf said:Okay, I do have to ask...where was this pub?
(as an Iowan living in a region rather...devoid...of the craft brew scene)
frolfer said:Troegs Dead Reckoning.
Waitress, when asked what style the beer was, "ummm, I think it's a PDA."
SWMBO: "Do you mean an IPA?"
Waitress: "Yes, an IPA"
Me, to SWMBO: "You know, after drinking the IPA we can supply some PDA."
SWMBO, to me then waitress: "No. He'll have the IPA, thanks."
Turns out Dead Reckoning is a porter
Well actually, it's all the hops that make it so dark AND alcoholic! Pretty gutsy of you to drink one in public. I only drink Porters when I am within crawling distance of my bed! Learned that the hard way....
Well actually, it's all the hops that make it so dark AND alcoholic! Pretty gutsy of you to drink one in public. I only drink Porters when I am within crawling distance of my bed! Learned that the hard way....
dkwolf said:Okay, I do have to ask...where was this pub?
(as an Iowan living in a region rather...devoid...of the craft brew scene)
That brings up a question. If you dry hop, will you not technically have hops that have begun to ferment?
CreamyGoodness said:If you can ferment cabbage it doesnt seem totally out of the bounds of reason that you could ferment hops.
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