- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
- 5,910
SNPA Clone
Here's the shop. They race flat track if you cant noticed haha. They also collect. 4 triumphs, 3 old whizzers, couple old harleys, and a simplex auto, among others.
More.
remmy's don't hassle the hefe i believe the big head is my fault but it's very tasty.
Got my head swimming. I have had a few already but dang this put it over the top. Whats the abv?
View attachment 199155
sent from my iphone using home brew
I could be wrong but I think La Folie is pasteurized. Did you notice a difference between 2012 and 2013? I'm not trying to come off as a jerk. I am actually curious and would be interested if someone knowledgeable could come in and explain to me if a beer still could develop after pasteurization.
Sent from the Bat Cave
All of New Belgium's sours and wilds are pasteurized before hitting the stainless part of their brewery. Souring is done in the foudre room and pasteurized inline before reaching the clean beer side for packaging. I don't think it was the result of any specific problem. Probably just a safe guard. Sucks anyway.
However, the blend ratios should be different every year. So while the beer won't change (in theory) they should taste different (in theory).
Development in the bottle would be based on storage conditions and anything in the packaging. Obviously, it will still be susceptible to handling damage based on temperature and other variables. Whether one would be able to pick them out under the acids and other esters is another thing. One of New Belgium's blenders said the bottle will be how they want it to taste when it leaves the brewery and when you buy it. I think she made mention that there was not any purpose or reason to cellar the beer as it will not change.
I would say it won't change much. Any oxidation it may pick up in the bottle will probably be undetectable compared to oxidation picked up in wood aging.
Yeah, they are pasturized. I did notice that they tasted a little different, and the consisitency/flavor is the reason I am going the vertical route with them. The 12 was a little less tart than the 13 and they had subtle differences in flavor. I would like to think that my pallate has improved so that I can better taste the differences and figure that it should be a reasonably stable beer to taste the differences between one year and the next. Maybe I should just drink them and not worry about it.
Coffee. I have determined that I wake up more often through the night if I eat a fatty dinner too soon before bed. Not to mention that I had a bizarre dream last night and woke up before I got eaten alive by some sort of caterpillers that were over a foot tall. I may not remember my dreams often, but when I do they are really strange.
Happy Birthday, man!
I'll drink a few beers at lunch for you. Next Tues is my b-day and I will be off the rocker.
Blah...coffee. It's my birthday, I am having an absolute **** week at work, the beer I brewed to have ready for my birthday tastes like a$$, etc.
Basically, I'm being a whiny little b!tch today. On the bright side, I looked at the timing and noticed that I put 6 of these crappy beers in the fridge after only 2.5 weeks so that they would be (theoretically) ready to drink today. Maybe the rest of the beers that will be left at room temperature for 4+ weeks will be better.
happy birthday man! - i hope your day gets better-
age can settle them out sometimes as we all know... what type of brew is it?
Happy Birthday Ridire! There is always that Boulevard RIS waiting for you
Not yet...
I have a few really good beers in the fridge, actually, but nothing I'm cracking open on a Tuesday night after little girls soccer.
Blah...coffee. It's my birthday, I am having an absolute **** week at work, the beer I brewed to have ready for my birthday tastes like a$$, etc.
Basically, I'm being a whiny little b!tch today. On the bright side, I looked at the timing and noticed that I put 6 of these crappy beers in the fridge after only 2.5 weeks so that they would be (theoretically) ready to drink today. Maybe the rest of the beers that will be left at room temperature for 4+ weeks will be better.
Blah...coffee. It's my birthday, I am having an absolute **** week at work, the beer I brewed to have ready for my birthday tastes like a$$, etc.
Basically, I'm being a whiny little b!tch today. On the bright side, I looked at the timing and noticed that I put 6 of these crappy beers in the fridge after only 2.5 weeks so that they would be (theoretically) ready to drink today. Maybe the rest of the beers that will be left at room temperature for 4+ weeks will be better.
You must live near the Ozarks
Blah...coffee. It's my birthday, I am having an absolute **** week at work, the beer I brewed to have ready for my birthday tastes like a$$, etc.
Basically, I'm being a whiny little b!tch today. On the bright side, I looked at the timing and noticed that I put 6 of these crappy beers in the fridge after only 2.5 weeks so that they would be (theoretically) ready to drink today. Maybe the rest of the beers that will be left at room temperature for 4+ weeks will be better.
Blah...coffee. It's my birthday, I am having an absolute **** week at work, the beer I brewed to have ready for my birthday tastes like a$$, etc.
Basically, I'm being a whiny little b!tch today. On the bright side, I looked at the timing and noticed that I put 6 of these crappy beers in the fridge after only 2.5 weeks so that they would be (theoretically) ready to drink today. Maybe the rest of the beers that will be left at room temperature for 4+ weeks will be better.
Enter your email address to join: