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Nice! Mine is mostly not so promising, but this spring they threw in a lot of 12oz Corsendonk Christmas Ale ($2.99) and Scaldis Noel ($3.99). Some is still there, actually.

Hospoda is a good visit for homebrewers in general. Good lesson in how carbonation changes a beer. Kind of an expensive lesson, but the food is tasty.

Brew Like a Monk has this as OG 1.069, 83% attenuation, IBU 29, with pilsener, caramalt, and roasted malt, dextrose, styrian goldings, and saaz. Duvel yeast pitched at 61 to 64, rises to 79 to 84, then a secondary at 46 degrees.

I'd add not to get too frustrated if after a month of conditioning it isn't perfect. Homebrewing to purposely generate esters and phenols can easily produce too many because of the uncertainty involved, so these often take longer to calm down than you'd think. I made a 7% dubbel that was nowhere...

I frequently buy Veldensteiner beers for the swing tops (basically the same as the Monchshof Schwarzbier above, but they make a Landbier, Pils, and Hefe) though they're a bit pricey. I also like the Fuller's bottles.

I agree with those who said Centennial.

Hm, and I like that Maredsous Dubbel, too.

Karmeliet is a good tripel, and I like Matilda, too. Those would be my choices (though I don't recognize a few there.)

I have a proposition: for Belgians especially, wouldn't it make sense for us to make note of how long the beer fermented, and at what age the flavor peaked? My most recent dubbel was near undrinkable after three months, and now at four months it's pretty good. In general, my problem with recipe...

The Calagione book is a good read, though it's primarily about entrepreneurship, not brewing. The editing is wonky (some passages are repeated in the book) and it loses steam as it goes along, but there are some good stories about Dogfish's beginnings and definitely some good advice about...

I think it's a muddy mix of hops, and tastes metallic in a bad way (I sometimes like the semi-metallic taste of other pilsners, like Jever.) I give them credit for making something like that, and I do think it's better than some of their other beers, but I'm not a big fan.

I have no problem with Michelob or their products, but they do seem to try to get the craft market share in strange ways - at a bar near my work in Tribeca, I ordered what they had labeled as their house ale. It was a decent malty amber. I asked the bartender about it, and he said not only is it...

This thread is making me happy.

Sixpoint just started canning, after being only available on draft before.

Man, your bar looks great! Nice to see Houlton well-represented - count me among the "far southern" Mainers...like five states south. But grew up in Bangor (is the cross from Mount Pleasant Cemetery?) Also, Nocturnem looks great. BFM on cask in Bangor?! I've never even seen that here in New York.

$9 for Chimay is a good deal here in New York. Shoot, that Abbaye de Saint Bon-Chien costs $24 for a small bottle at whole foods. Regarding trappist beer on tap, I've had La Trappe Dubbel on tap (best dubbel I've ever had).

Headed up to Long Island to see my wife's father, who's a fun guy and a big drinker. We tend to spend a lot on liquor when we visit him, but tonight I'm going to try the saison experiment that's been conditioning for almost a month now and hope it's improved from the swill I had two weeks ago...

Tried Southern Harvest two days ago for the first time. Pretty good stuff, and not a bad price for NYC at $5.99.

I was lucky that only my SWMBO died from CO poisoning during the mash, and I made sure to open the garage door the rest of the day. The propane didn't seem to be working properly, but once my shirt caught fire I knew things were humming. I finally got the flames out just in time to start the...

When you catch yourself estimating SRM at the urinal.