Connecticut... What's going on?

[lambandtunaphish]

the second Igor I dropped by a few hours late and it was still available... and the berliner and sour and BA bock thing lasted a while too... that said, I'll be there early

Anyone here yet? Got a dozen donuts that aren't gonna eat themselves.

...and beer.

 

[pjs234]

Anyone here yet? Got a dozen donuts that aren't gonna eat themselves.

...and beer.

In line already?

 

[lambandtunaphish]

In line already?

Yup! 20-30 here

 

[Dino1]

Yup! 20-30 here

I know OsLovesBeer is there. You guys should share a donut and a beer.

 

[lambandtunaphish]

I know OsLovesBeer is there. You guys should share a donut and a beer.

Yah I saw Os but I'm a loser and didn't say hi.
Hi OsLovesBeer !

 

[gregkoko]

Yah I saw Os but I'm a loser and didn't say hi.
Hi OsLovesBeer !

Say hi in person you dolt

 

[GuisseppeFranco]

Say hi in person you dolt

Eww, and actually talk to ppl IRL and not on the online??? Lol, I'm with you lambandtunaphish, I'd prob have just kept to myself too.

 

[lambandtunaphish]

Say hi in person you dolt

Haha. I did once we moved inside. Poured him consecration and Anna i think?

Eww, and actually talk to ppl IRL and not on the online??? Lol, I'm with you lambandtunaphish, I'd prob have just kept to myself too.

IRL is the worst. Especially when TBers are involved.

 

[chaggy5]

Haha. I did once we moved inside. Poured him consecration and Anna i think?

IRL is the worst. Especially when TBers are involved.

HEY, you take that back. We had a nice chat last night

 

[davey101]

So how is CT goozie?

 

[thermic]

My favorite thing about two roads might be their ability to make the worst of the beer nerd crowd in CT bitch and moan to an irrational level. The thread over on the other site about the lambic release has fantastic amount of beer nerd angst.

I thought the Gueuze and Kriek were pretty solid. In the same ball park as Urban Funk at least. Nothing earth shattering, but awesome they are putting out interesting sours. With OEC being the only brewery making worthwhile sours on a regular basis in CT I'd love to see a few yearly releases from Two Roads of this quality.

 

[lambandtunaphish]

My favorite thing about two roads might be their ability to make the worst of the beer nerd crowd in CT bitch and moan to an irrational level. The thread over on the other site about the lambic release has fantastic amount of beer nerd angst.

I thought the Gueuze and Kriek were pretty solid. In the same ball park as Urban Funk at least. Nothing earth shattering, but awesome they are putting out interesting sours. With OEC being the only brewery making worthwhile sours on a regular basis in CT I'd love to see a few yearly releases from Two Roads of this quality.

Are the complaints about the beer or the event itself?

The release was great. Shared a few bottle outside before they let us in at 11, figured they wouldn't let us have anything open inside. Then, they announced we could have bottles open until noon! That was awesome and very cool of Two Roads to allow it. Hopefully everyone cleaned their **** up and they allow that again in the future.

I liked the gueuze and kriek. I really struggled through my glass of Philsamic, but that was mostly because I was done with drinking by that point.

 

[thermic]

Are the complaints about the beer or the event itself?

It's more of a how dare they call their beer a lambic since it isn't spontaneously fermented. I really haven't seen anyone complain about the events themselves. They have their act together in that department. I wish I would have known they were cool with bottle sharing I would have brought some stuff.

"at the end of the day two roads shares almost nothing with traditional lambic brewing or gueuze blending and should be ashamed to characterize their beers as such."

"The use of it by Two Roads, particularly the term gueuze, is galling since the vast majority of people who are interested in sour ales these days know very little of the distinctions and subtleties in terminology."

"Ignoring the fact that they were brewed in the US, they don't seem very "lambic style" not having been spontaneously fermented... If the "Gueuze" isn't actually a blend of 1, 2, and 3s then I don't even get how you could call it anything similar to a Gueuze..."

Etc...

Personally could give a **** less how they make it as long as it tastes good.

 

[tehzachatak]

That's your opinion. Some folks, including myself, think it's ********. When the only breweries in the US actually making beer with the same methods as lambic producers won't even call it lambic themselves, and then Two Roads has the balls to go ahead and name their beer like that without even using a coolship (AFAIK), it's a little off-putting, especially from a well known brewer.

...although, arguing the other side here, I will point out I've never heard anyone complain about SHBRL's name, and I have no reason to believe there's anything more traditional about that.

 

[thermic]

That's your opinion. Some folks, including myself, think it's ********. When the only breweries in the US actually making beer with the same methods as lambic producers won't even call it lambic themselves, and then Two Roads has the balls to go ahead and name their beer like that without even using a coolship (AFAIK), it's a little off-putting, especially from a well known brewer.

...although, arguing the other side here, I will point out I've never heard anyone complain about SHBRL's name, and I have no reason to believe there's anything more traditional about that.

Totally get that. It would be for the best if they called them american sour beers, but I have a feeling if these beers were put out by some guy brewing in a barn in the middle of nowhere there would be little to no flack given. I just take it as people who have minimal to no interest in two roads beers to begin with finding a reason to pile on.

 

[DrWangerBanger]

I think this is just more proof that the people who work at Two Roads are marketing geniuses (or at the very least, spend a lot of money on marketing). 99.9% of the general public is either not going to know or not give a **** that these beers aren't "real" lambics. They clearly know what they're doing, since everyone I run into on a daily basis (i.e. non-beer nerds) all love them and they seem to be raking in money by the truck full.

 

[lopejuice1]

I had a great time at the release. It was well run and the brewery is beautiful. I was actually shocked at how good the Gueuze is, went in with very low expectations based on their prior releases. A little bit too acidic IMO but had some actual Gueuze-like complexity going on. The Kriek was very solid and I didn't care for the Philsamic. Props to Two Roads on the event and the beers, I was ready to write them off but I will definitely be back.

 

[lopejuice1]

Also I'd just like to say- holy **** Fat Ten Er 2 is awesome. I think this might be my favorite NEBCO release yet and I don't think I've missed any in the past few years.

 

[codasnap52]

That's your opinion. Some folks, including myself, think it's ********. When the only breweries in the US actually making beer with the same methods as lambic producers won't even call it lambic themselves, and then Two Roads has the balls to go ahead and name their beer like that without even using a coolship (AFAIK), it's a little off-putting, especially from a well known brewer.

...although, arguing the other side here, I will point out I've never heard anyone complain about SHBRL's name, and I have no reason to believe there's anything more traditional about that.

Agreed. I'm the ripe old age of 28 and SA Cranberry Lambic turned me off the beautiful world of sours for YEARS. That beer was so disgusting and so poorly named that I didn't give beers like Cantillon, Hanssens, or Drie a try until the sour buzz began to ferment about 5 years ago and I fell in love with the style when I visited Belgium in 2011. Narrowly missing the shelf turd era of Cantillon remains my biggest regret when it comes to this hobby.

Granted, I don't find Two Road's characterization/name of its sours to be nearly as egregious, but adhering to the traditional terminology would be a lot more beneficial to avoid confusion to those new to the craft beer world.

 

[thermic]

So Connecticut Craft Beer News threw this out there this morning: "Rumor has it it could be a Merry Christmas in CT...." with a link to Lawson's Sip of Sunshine.

Does anyone know if there's any truth to it?

 

[primebeer]

Anyone going to the Camille's share tomorrow? I plan on being there and bringing a few good bottles.

 

[lambandtunaphish]

Looks like CT is finally getting a keg (kegs?) of OTWOA

 

[primebeer]

Hey guys, I just started a new position at Caseus in New Haven and the owners happen to love craft beer as much as I do (they also co-own Black Hog). Since the restaurant is closed on Monday and Tuesday evenings, we often set up cheese pairing classes and other events to fill the space. Since we were doing so many other events, I thought why not a bottle share?

Here's the info blurb I've put together for the event. Should be a good time and although I'll be working, I'll also be bringing in some gems to share with people who show up. Let me know if you have any questions! (will also x-post in its own thread, sorry for spamming!)


For the first time on Monday, November 17th Caseus Fromagerie and Bistro will be hosting a bottle share event at the restaurant. Bring a couple of friends and a couple of bottles you'd like to share and have a great time!

We'll be putting out some great cheese and charcuterie platters and we'll also have a bartender on hand serving draft beer and bottles as well as continuously making sure we have enough clean glassware. To cover the food and staff for the evening, there will be a $10 entry fee to partake.

Although the event is new, we'd like to run it with three very simple rules to keep things relaxed and fun:

Rule #1: Don't be a jerk!
Rule #2: Respect the restaurant and staff. They're working hard so everyone can have a good time!
Rule #3: If you're not willing to share a bottle with everyone and anyone attending, don't bring it!

Not everyone will get to try every beer, but we'd like to avoid any snobbery or exclusivity and want to keep things fun and open for seasoned beer vets as well as newcomers to the craft beer scene.

We hope to run this event on a monthly or semi-monthly basis and we'd love to see as many of you at the event as possible. The event will run from 6-9pm and we expect people to arrive and depart at various times throughout the evening. For this first run we will be limiting attendance to 30 people. The restaurant is located on 93 Whitney Ave in downtown New Haven.

If you'd like to attend, just send an email to [email protected] with your name and the names of any other people who will be joining you to confirm your spot. If you have any questions, feel free to shoot an email to the above address. Cheers!

 

[thermic]

Next Experimentalis from OEC in bottles

"Experimentalis with Meyer Lemons Release - 11/22/2014

On Saturday November, 22, 2014 we will be releasing the next installment of our Experimentalis series. This go around is Experimentalis with Meyer Lemons, a Belgian style white ale aged in Ransom Spirits Pinot Noir/Gin barrels. We will have 336, 500ml bottles available with a strict limit of three (3) per customer.

As a bonus there will also be an extremely limited amount of Experimentalis with Raspberries bottles for sale. 54, 750ml bottles will be available with a strict limit of one (1) per customer. This is the last of the original batch of Experimentalis with Raspberries that has been available on draft.

Open from 12-7 p.m. on Saturday 11/22/2014. FIRST COME, FIRST SERVED. We will NOT hold bottles and will NOT allow any early purchases of these releases. Thank you for understanding."

 

[tehzachatak]

Next Experimentalis from OEC in bottles

"Experimentalis with Meyer Lemons Release - 11/22/2014

On Saturday November, 22, 2014 we will be releasing the next installment of our Experimentalis series. This go around is Experimentalis with Meyer Lemons, a Belgian style white ale aged in Ransom Spirits Pinot Noir/Gin barrels. We will have 336, 500ml bottles available with a strict limit of three (3) per customer.

As a bonus there will also be an extremely limited amount of Experimentalis with Raspberries bottles for sale. 54, 750ml bottles will be available with a strict limit of one (1) per customer. This is the last of the original batch of Experimentalis with Raspberries that has been available on draft.

Open from 12-7 p.m. on Saturday 11/22/2014. FIRST COME, FIRST SERVED. We will NOT hold bottles and will NOT allow any early purchases of these releases. Thank you for understanding."

I was planning on getting down to CT for Thanksgiving on Tuesday but now thinking I'm going to need to come down Saturday instead...

 

[Knifestyles]

That OEC Grandis Hydromelita in those 500ml bottles, though...

 

[codasnap52]

That OEC Grandis Hydromelita in those 500ml bottles, though...

Wait what is that? I didn't hear about that (regular Grandis sure, but this?)

 

[Knifestyles]

Wait what is that? I didn't hear about that (regular Grandis sure, but this?)

Grandis Hydromelita (Blend #1) bottles for sale tomorrow. Also available on cask, along with Nepenthes Hydromelita (Blend #1).

Grandis Hydromelita is our blended braggot from various ales matured in oak barrels from several months to three years & South Aftican Coffee Mead that was matured in wine barrels. 500ml, $16.

 

[lambandtunaphish]

That OEC Grandis Hydromelita in those 500ml bottles, though...

They're killing me with all these new bottles. Won't be making it this week.

 

[Dino1]

That OEC Grandis Hydromelita in those 500ml bottles, though...

Sounds/looks SOOOOOO good!