I can't wait for the Kolsch kraze
I remember the Coors craze.................. I'd say we've come a long way...............
Is the Saison craze out of hand?
I think not, I routinely look past them in search of something else. Barely notice them anymore. But then, I am not a fan. Not even of the Dupont version.
I just dumped the remaining 3 gal of my whiskey oaked rye saison after reading this thread.
Wasn't aware that I was being so trendy, albeit inadvertently.
Won't happen again. Guess I'll go brew an IPA.
Maybe a hard root beer. I heard there really popular right now.
Because they're in business, not brewing as a hobby? There are market shares to be had and they want them. You're asking why a business doesn't opt to stay out of a potential market because someone else already does it well...Just got back from Shelton bros. craft festival in St Petersburg poured my self a double simcoe clone and began to wonder what I had just taken part of. Honestly I didn't imagine the saison craze had gotten this intense. Every brewery represented it seems had at least one saison barrel aged in something, if not two, if not all of there samples they offered. Of course I'm exaggerating a tad but still it's bewildering to think that the craft industry has become such a fad oriented business. I realize through reading and other things that brewing has always been this way someone comes up with something excellent and different then all else follow until the next trend comes along. I guess after just answering my own question my real question is with all the knowledge, info on brewing, history, etc... Can't we leave well enough alone. Some breweries have the knack for the saison, some ipa's, some stouts, some this some that and so on. What happened to perfecting a select beer style making it your own. It just seemed over the entire weekend that everyone had the same idea that was just not executed very well at all.
Because they're in business, not brewing as a hobby? There are market shares to be had and they want them. You're asking why a business doesn't opt to stay out of a potential market because someone else already does it well...
Because they're in business, not brewing as a hobby? There are market shares to be had and they want them. You're asking why a business doesn't opt to stay out of a potential market because someone else already does it well...
There are no 'crazes' in Ontario. The LCBO stocks within it's shelf space (few) and you can get the odd item direct from a local brewery. Almost all non-macro beers are pale/light/golden/lager something, maybe amber... The odd stout, wheat, belgian, a few IPA's and saisons only in summer, basically. Pretty much it. Not really sure if Canadian micros are that boring or afraid to put out a product that may not sell well.
Anyone try that "Not Your Father's Rootbeer" that is popping up? Ive heard bad things so far.
It sells like crazy here. I tried one. I couldn't finish it. It tasted like root beer but something about it made me dump it. Maybe it was the sweetness.
Anyone try that "Not Your Father's Rootbeer" that is popping up? Ive heard bad things so far.
Alright, guess I wont be trying it, lol.
Alright, guess I wont be trying it, lol.
esters are more various, with different fruity notes, clove is more subtle and the aroma profile is more elegant. also in the flavour you get more variety and all the fruity notes give a sensation of freshness and sweetness that seem impossible for such a dry beer.
hope you can find a well stocked bottle, here in Europe is easy to have it!
Just got back from Shelton bros. craft festival in St Petersburg poured my self a double simcoe clone and began to wonder what I had just taken part of. Honestly I didn't imagine the saison craze had gotten this intense. Every brewery represented it seems had at least one saison barrel aged in something, if not two, if not all of there samples they offered.
have you ever tried St. Feuillien Saison?
There are no 'crazes' in Ontario. The LCBO stocks within it's shelf space (few) and you can get the odd item direct from a local brewery. Almost all non-macro beers are pale/light/golden/lager something, maybe amber... The odd stout, wheat, belgian, a few IPA's and saisons only in summer, basically. Pretty much it. Not really sure if Canadian micros are that boring or afraid to put out a product that may not sell well.
I agree with this. Saison is a style with very loose guidelines, and are very forgiving with temp control, pitching rates, and ingredients. That makes it a lot easier to focus on them (and make a lot of different types) than, say, lagers.
Anyone try that "Not Your Father's Rootbeer" that is popping up? Ive heard bad things so far.
All of my non-craft beer drinking friends buy it. Therefore I have NOT tasted it.
All of my non-craft beer drinking friends buy it. Therefore I have NOT tasted it.
So you won't try it because other people like it?
They're not bad (I like Coney Island a little better than NYF as it's less sweet), as long as you go into it not expecting an actual beer. It's a "malt beverage" like Smirnoff Ice, not a brown ale with root beer spices.
So you won't try it because other people like it?
I remember when it was one of the few things on the shelf. I don't think we should make the comparison of a bewery founded in 1873 that turned its self into a billion dollar business to the trends of the craft beer scene.
A long way from what? The lack of selection years ago? Beer is no better because of selection if that's what you mean. There are many mediocre beers on the shelf these days that are surviving because of the craft is better mentality. When you can start home brewing and six months later your looking at financing for a "Artisanal ales" brewery that should say something about the state of the
Industry.
I was referring to the years in the 70's when you couldn't buy Coors in some western states, and beer drinkers in those states regarded it as something special as a result. I made literally thousands of dollars when I was in my teens by smuggling Coors..... My customers were all legal age. ( a teenage "rum runner").
I would say that there are huge variations between brewers....... I toured a number of microbreweries on my recent trip, and I would definitely NOT link quality of product to years of practice at all....... or formal training. Some of the most mediocre "craft beers" I tasted were from a brewery where the owner had had formal training and years of experience at nearby microbrewery, and some of the best were at a tiny nanobrewery where the brewer was doing 5 gallon brews, and had only been in brewing for a coupler of years.....no formal training. Like artists...... some just "have it",
I brewed brew# 103 yesterday ( 1 year 7 months or all grain brewing ), and don't consider myself anywhere near the point where I would feel confident opening a brewery. I am however to the point where I can just go out and measure and crush grains and decide what I want for a hop profile, without using software until it comes time to decide how much of each hop and when, and in fact I would have no problem just brewing and documenting quantities and times without every running the numbers...... I like the software, as it allows me to juggle the hop addition times for the exact IBUs I want easily.
H.W.
Commercial imports (non-BMC) are priced great here because the LCBO has the largest buying power of booze in NA. Hacker Pschorr for example, one I frequent is $3.40. I don't see it much for less than $5 online from US retailers and other provinces are even worse. **** beer is expensive because of they way things are taxed, the cheapest 24 of like... Brava or something is around $33. I don't care because I never buy it. Many people were happy when things were moving to privatized liquor sales but I'd be happier without it. Everyone will just sell junk and if the LCBO loses revenue, my $3 trippel will get marked up. All in all I don't hate the LCBO for smaller selections, a big reason probably being people only buy the 'yellow' beers anyway, I just wish there was equal selection of styles.I sure found that out recently. You Canucks must be really driven to homebrew and not purchase commercial hardly at all... or if you do buy commercial, it's friggin expensive as all get-out. I intended to bring a bunch of beer back to the States on my last trip, but the selection was sparse and the prices terrible.
That's a good way to do it if you don't mind the variation from batch to batch. Some people (me) like the variation.
I explained to someone recently how hops can vary from crop to crop, etc. so you can calculate it each time based on AA% and determine the amount, or you could add the same amount and say, "this is how the 2015 batch tastes."
I wasn't complaining about the style of beer. That being sours in general. I definitely was complaining about the trend. I didn't actually say I disliked
sours at all. That being said, I took a couple friends that are just getting into beer and from there observation it was definitely sour heavy. When I took a step back and looked I most definitely saw the same thing. It wasn't that sours or saisons or whatever are bad beers. That's the exact opposite of what I'm trying to
point out.
It's like when the movie sideways
came out and every novice wine drinker that saw the movie went on a freaking pinot rampage and Merlot was looked down upon as sub par wine.
Sour fanatics are coming people! Hide your wife, hide your kids, and hide your husband cause they about to sour everything up in here.
I remember when it was one of the few things on the shelf. I don't think we should make the comparison of a bewery founded in 1873 that turned its self into a billion dollar business to the trends of the craft beer scene.
A long way from what? The lack of selection years ago? Beer is no better because of selection if that's what you mean. There are many mediocre beers on the shelf these days that are surviving because of the craft is better mentality. When you can start home brewing and six months later your looking at financing for a "Artisanal ales" brewery that should say something about the state of the
Industry.
Are we complaining about saisons or sours now?
Do you really believe this? I will agree that not all new breweries are producing good or great beer, but many are. And they are definitely producing more and different styles than the larger/older/regional/multinational breweries were before.
If they are producing beer that people do not want and do not buy(due to lack of quality, poor marketing, not the right market, whatever it is), they'll eventually close.
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