Funny things you've overheard about beer

[Billy-Klubb]

It is a good point you make about brewing to style, like you don't want to brew a particular style and that's fine. But the real value of having the beer judged in a competition has little to do with your style. Category 23 (sucks to judge) is specialty beer, where pretty much anything goes. http://www.bjcp.org/2008styles/style23.php The value of the competition is what they perceive in the aroma, flavor, mouthfeel, appearance, overall impression of the beer.

And I never once said the only way you can become a better brewer is to enter a competition. I said, the best way to get unbiased feedback (unbiased because they don't know you or know your beer, all of the judging is blind, the judges only know the category the beer was entered) about your beer is from a competition, what you do with the feedback is up to you.

we are not going to see eye to eye. I trust my tastes, not a strangers tastes. just because someone is certified in something (be it beer judging, welding, or what have you), it does not mean they are end all final word. I have nothing more to say on the subject. if you do, you can email me at [email protected]/net. labor days.

 

[rockbasementbeer]

More funny stuff: a guy just told me he was making a barley wine...at 7.5%...maybe it's just me, but that's borderline session beer

 

[BreezyBrew]

More funny stuff: a guy just told me he was making a barley wine...at 7.5%...maybe it's just me, but that's borderline session beer

Um yeah! Go for it buddy! It will taste just like it.

 

[tikiwargod]

The primary guy of the LHBS that openly admits to being strictly a wine brewer. His advice is usually just about spot on so I really wonder about his only brewing wine line.

Not surprising, I work in a meat shop and love to cook yet I've never made a prime rib roast, I also hate chicken breasts and don't make marinades but I can always tell the customer exactly how to go about with any of those things because It's things I've learnt on the job.

 

[mattd2]

More funny stuff: a guy just told me he was making a barley wine...at 7.5%...maybe it's just me, but that's borderline session beer

Session Barleywine? Although it does remeing me of the session IPA thread I have seen on here somehwere

 

[Swarley88]

[email protected]/net.

Hahaha email sent.

 

[tennesseean_87]

I seem to have gotten lost here in the 'Stupid arguments about beer' thread. Can someone direct me to the 'Funny things about beer' thread?

 

[GrogNerd]

gah! can't find it now, but have a FB buddy who posted from breweries on his vacation and one of them listed a "session barleywine" at 8%

old-timer at the VFW the other night said he homebrewed in the UK in the 70s and his beers were all 16-18% ABV

edit: found it! Burley Oak Brewing Company in Berlin, MD

 

[NuclearRich]

I seem to have gotten lost here in the 'Stupid arguments about beer' thread. Can someone direct me to the 'Funny things about beer' thread?

Its brutal here.

...well actually...

 

[jhoneycutt]

gah! can't find it now, but have a FB buddy who posted from breweries on his vacation and one of them listed a "session barleywine" at 8%

old-timer at the VFW the other night said he homebrewed in the UK in the 70s and his beers were all 16-18% ABV

edit: found it! Burley Oak Brewing Company in Berlin, MD

I like the beer name "waffle stomper"

 

[amfukuda]

I'm partial to golden sex panther and child labor

 

[Billy-Klubb]

I seem to have gotten lost here in the 'Stupid arguments about beer' thread. Can someone direct me to the 'Funny things about beer' thread?

I thought it was pretty funny.

 

[drainbamage]

I seem to have gotten lost here in the 'Stupid arguments about beer' thread. Can someone direct me to the 'Funny things about beer' thread?

Sorry, this is the "How many times can you derail a thread about beer" thread.

Still better than the economics discussion.

 

[bleme]

Sorry, this is the "How many times can you derail a thread about beer" thread.

Still better than the economics discussion.

Anything is better than the economics discussion. That one made me want to punch my accountant in the face.

 

[Fizzycist]

Anything is better than the economics discussion. That one made me want to punch my accountant in the face.

I've been wanting to punch your accountant in the face myself for quite a while.

 

[NickTheGreat]

...
old-timer at the VFW the other night said he homebrewed in the UK in the 70s and his beers were all 16-18% ABV
...

I've been told that people will sometimes just add some vodka or everclear to bump up the ABV. Probably what he did, I'm guessing :fro:

 

[Billy-Klubb]

I've been told that people will sometimes just add some vodka or everclear to bump up the ABV. Probably what he did, I'm guessing :fro:

my grandpa used to do that. one shot in each bottle.

 

[GrogNerd]

I've been told that people will sometimes just add some vodka or everclear to bump up the ABV. Probably what he did, I'm guessing :fro:

my grandpa used to do that. one shot in each bottle.

well then... I guess it's not that funny anymore

 

[Sweep]

Referring to the original. Was their an official date yeast was added to it? I couldn't find anything before 1993, and it was a different law that just referenced the reinheitsgebot.

Yeast was added to Reinheitsgebot in 1906.

http://germanbeerinstitute.com/beginners.html

"By 1906, it became the official law in all of the realm of the German Kaiser, with the addition of yeast as a basic ingredient and malted wheat as an allowable component in top-fermented beers, such as Alt, Kölsch and Weissbier (Hefeweizen)."

http://www.holstenzero.com/about/the-reinheitsgebot/

" In 1906 yeast was added to the list of ingredients in this law, which had been adopted by all German states."

 

[gometz]

Yeast was added to Reinheitsgebot in 1906.

http://germanbeerinstitute.com/beginners.html

"By 1906, it became the official law in all of the realm of the German Kaiser, with the addition of yeast as a basic ingredient and malted wheat as an allowable component in top-fermented beers, such as Alt, Kölsch and Weissbier (Hefeweizen)."

http://www.holstenzero.com/about/the-reinheitsgebot/

" In 1906 yeast was added to the list of ingredients in this law, which had been adopted by all German states."

Something else I have wondered is how Weissbier was allowed in Bavaria before they added wheat for ales. This is something I have never been able to clear up.

 

[beaksnbeer]

Something else I have wondered is how Weissbier was allowed in Bavaria before they added wheat for ales. This is something I have never been able to clear up.

Neither have I my wheats never clear up

 

[mattd2]

Something else I have wondered is how Weissbier was allowed in Bavaria before they added wheat for ales. This is something I have never been able to clear up.

I thought it was because Bavaria basically ignored the reinheitsgebot

 

[gometz]

I thought it was because Bavaria basically ignored the reinheitsgebot

Bavaria is where the Reinheitsgebot is from though...
(Originally from Bavaria, wasn't German until unification in 1871)

 

[Keith66]

As long as we're still off topic, I have another question about the Reinheitsgebot. If yeast wasn't discovered until the 1900s, what were Germans fermenting with for the previous 400 years? They must have used natural airborne yeast, ie. spontaneous fermentation. But that's how Belgian lambic/sour beer is made, that and airborne bacteria, which the Germans would not have been able to prevent. The Germans weren't making sours, were they?

 

[Ryush806]

As long as we're still off topic, I have another question about the Reinheitsgebot. If yeast wasn't discovered until the 1900s, what were Germans fermenting with for the previous 400 years? They must have used natural airborne yeast, ie. spontaneous fermentation. But that's how Belgian lambic/sour beer is made, that and airborne bacteria, which the Germans would not have been able to prevent. The Germans weren't making sours, were they?

Uh...Berliner Weisse?

Also, an old practice was to add some fermenting beer into the fresh wort. That's how they kept their beers half consistent and put selective pressure on the yeast to conform to certain standards. They unknowingly domesticated yeast, bred certain traits into it, and THEN figured out what it was. I'm sure there was some wild fermentation going on, too, though.

 

[Keith66]

Uh...Berliner Weisse?

I've heard the name, but never knew it was sour, or that anyone other than the Belgians made sours. I'll have to go find one. Thanks for the info!

 

[gometz]

Uh...Berliner Weisse?

Also, an old practice was to add some fermenting beer into the fresh wort. That's how they kept their beers half consistent and put selective pressure on the yeast to conform to certain standards. They unknowingly domesticated yeast, bred certain traits into it, and THEN figured out what it was. I'm sure there was some wild fermentation going on, too, though.

I know at least the small southern German brewery I worked at they had large vats for fermenting, but they were in a cool room. The yeast came from the previous batch (though they would re-buy yeast every month in which case they would pitch the fresh yeast). Another method was to cool the beer, pull off the top half and fill back up with fresh wort.

(Not to be nitpicky, but again: the Reinheitsgebot is Bavarian, so the rest of Germany did not have to abide by it until 1871)

The one thing I have noticed though is that all wheat and rye containing beers in Germany are ales. Since ale yeast is more likely to be wild caught, is it possible that that is somehow that they made it around the Reinheitsgebot?

I feel like we need to start a new thread for this...

EDIT: Found this which reminded me of something. Weissbier was allowed in Bavaria because some of the lords really liked it. Therefore there were exceptions made for certain brewers and Weissbier was known as a beer for nobles for a long time. Note: one of the reasons for the Reinheitsgebot was to reduce competition for wheat and rye that was needed for breadmaking (makes you realize just how much beer they were drinking!).

EDIT AGAIN: The exceptions is one theory I have heard, the other being that once the bakers had enough rye and wheat, the remainder would be allowed to be used to make beer. But that beer would then be a specialty and therefore for the nobility.

 

[ericbw]

As long as we're still off topic, I have another question about the Reinheitsgebot. If yeast wasn't discovered until the 1900s, what were Germans fermenting with for the previous 400 years? They must have used natural airborne yeast, ie. spontaneous fermentation. But that's how Belgian lambic/sour beer is made, that and airborne bacteria, which the Germans would not have been able to prevent. The Germans weren't making sours, were they?

They were using yeast, they just didn't know it. They assumed it was something with the vessels or ingredients or anything else.

 

[tennesseean_87]

Neither have I my wheats never clear up

Thanks for this. Puns are so much more funny than the rheinsgobot-whatever.

 

[bolus14]

So the shop wants you out making money and you want out making money. Unless you are passionate about your beer (we are talking a combination of History Majors, Teachers who realized they could make more waiting tables and college kids who earn today to pay their rent tomorrow), why would this be priority?

That being said, I knew my beer, my wine and my liquor. Why? Because $9-14 hour, even in Tulsa, OK, was not nearly good enough to pay for college in cash and maintain the lifestyle I was accustomed to. Drinkers tip and their overall bill is higher...you do the math.

I think you answered THE question at the end of the first paragraph above. If you're a waitress and not passionate about beer you'd learn the menu for a couple reasons, the most important reason... it makes YOU more money. The second, because it's you're job to educate the customer on what the restaurant is selling. The craft beers will be at least $2 - $3 more per bottle/glass, I have paid $11 for a Chimay Blue in NYC, if you have a 4 top and each person has two drinks, that's $8 - $12 on the final bill. For a 15% tip that's an extra $1.20 - $1.80 just for that table, knowing my friends and those who drink craft beer, we tend to also be better tippers so you might get better than 15%. If you don't know the beer list and I have to go to the bar myself, I personally will tip less, tips are earned not required!
The restaurant would be better off spending the training time, because I'm 100% sure their markup on craft beer would more than cover the "one-time" training expense. The more craft beer they're moving the higher their profits. If the waiter/waitresses are happy they'll stay longer and the restaurant has less turnover, equals less training time.