Pittsburgh

[kbuzz1]

I won't lie, the strawberry saison intrigues me a little. I'm kind of a sucker for strawberry stuff though.

hate to admit it, but ditto...

Anyone wanna ship me a stupid strawberry DL beer and a party clahdy so I can properly hate myself? Also Sabtos said it's going to be the best beer ever made in the entire Upper Ohio Valley area...

 

[PSUMike]

10.4%...

Pass

 

[MooseLang]

10.4%...

Pass

Like...why make that beer 10%? Sours should never be above 6-7%.

 

[jagoffbrewer1]

Wow that's saying a lot.

I drank the crowler of bane...wish I could deliver some over the top feedback cause I like jagoffbrewer (at least Internet jagoffbrewer). Can't do that...but I don't have bad feedback. So that's good. Pretty much on the same level of that DG jam. Serviceable. No major complaints. But nothing really stood out to me. Also - I have a tick for something called "bane of existence" from a year or so ago. Is this the same beer? If so, it's much better now than compared to my rating from back then. Need confirmation ASAP if it's the same beer so I can override my rating...this is important stuff guys. Beer stats. I will lose sleep.

Pounce is up now. Might be my fave of everything so far and it's the lowest ABV of all the hoppy stuff.

Thanks man for the honesty, same Beer that you ticked before. It was hopped with Citra, Motueka, and Simcoe. First IPA on our new system, hope to dial it in soon.

 

[kbuzz1]

Thanks man for the honesty, same Beer that you ticked before. It was hopped with Citra, Motueka, and Simcoe. First IPA on our new system, hope to dial it in soon.

Looking forward to trying more from you guys!

 

[greg4579]

Like...why make that beer 10%? Sours should never be above 6-7%.

99% in agreement with the exception for Nightmare on Brett and its variants...that beer is great.

 

[preluderl]

Serenata Notturna, both the original and blueberry, are superb and pretty high ABV.

 

[MooseLang]

99% in agreement with the exception for Nightmare on Brett and its variants...that beer is great.

Serenata Notturna, both the original and blueberry, are superb and pretty high ABV.

Definitely exceptions. Like RR Consecration (the weakest of their sours but still good). But it also takes a really good brewer to produce these exceptions.

So, in the case of DL...well...

 

[greg4579]

Serenata Notturna, both the original and blueberry, are superb and pretty high ABV.

I thought about it after I typed that. I love that beer. In general I am a big fan of Crooked Stave.

Definitely exceptions. Like RR Consecration (the weakest of their sours but still good). But it also takes a really good brewer to produce these exceptions.

So, in the case of DL...well...

I didn't realize Consecration was that high in abv. I agree that certain brewers have earned my trust and if they put out a high abv sour then I am open to it.

 

[preluderl]

Maybe it's just me and I'm an idiut but I never pay a ton of attention to the ABV when deciding whether or not I'd like to try a beer.

 

[greg4579]

Something caught my attention on the Rivertowne email (don't laugh, I probably signed up 6 years ago):

1. RT EZ
2. Babbling Blonde Ale
3. RT Lager
4. Maxwell's Scottish Ale
5. Hala Kahiki
6. Grateful White
7. Old Wylie's IPA
8. Sea of Gold IPA
9. Hala-Colada (Pineapple Coconut)
10. TPS (Re)Porter
11. Mon Trotter Dry Irish Stout - Nitro
12. Peaches & Cream - Nitro
13. Pomagranate Brett aged in Cabernet Barrels
14. Mosaic IPA
15. Suburban Housewife Kolsh
16. Mang's Up - Mango Sour
17. Locals Only California Common Lager

Anyone try this or any of their nwer(er) beers? I used to like the Pourhouse location back in the day and thought that they put out a nice variety of styles and did a decent job, but I honestly haven't been there in 2 years probably.

 

[preluderl]

Something caught my attention on the Rivertowne email (don't laugh, I probably signed up 6 years ago):

1. RT EZ
2. Babbling Blonde Ale
3. RT Lager
4. Maxwell's Scottish Ale
5. Hala Kahiki
6. Grateful White
7. Old Wylie's IPA
8. Sea of Gold IPA
9. Hala-Colada (Pineapple Coconut)
10. TPS (Re)Porter
11. Mon Trotter Dry Irish Stout - Nitro
12. Peaches & Cream - Nitro
13. Pomagranate Brett aged in Cabernet Barrels
14. Mosaic IPA
15. Suburban Housewife Kolsh
16. Mang's Up - Mango Sour
17. Locals Only California Common Lager

Anyone try this or any of their nwer(er) beers? I used to like the Pourhouse location back in the day and thought that they put out a nice variety of styles and did a decent job, but I honestly haven't been there in 2 years probably.

kbuzz is still waiting for rum barrel Hala Kahiki

 

[kbuzz1]

kbuzz is still waiting for rum barrel Hala Kahiki

 

[preluderl]

I can tell you one thing for absolute sure. If Rivertowne ever brews that beer, and puts it into a shippable container, it will be on your doorstep in three days or less.

 

[kbuzz1]

Something caught my attention on the Rivertowne email

13. Pomagranate Brett aged in Cabernet Barrels

Was it that they can't spell pomegranate?

 

[PSUMike]

Just for ***** and giggles, I took a look at BA's American Wild Ale category. They currently have 4,876 beers listed under this umbrella. Of that 4,876, 168 are 10% ABV or higher. That's 3.4%. Draai Laag has 2 of them naturally.

 

[kbuzz1]

Draai Laag has 2 of them naturally.

honestly surprised not more

 

[psbhockey12]

 

[dtx00]

I sorta get why people dont like high abv sours, but its not something that would keep me from trying it. Can someone enlighten me as to why some of you wont touch a high abv sour, but dont hesitate when it comes to high abv hops or stouts?

 

[PSUMike]

I sorta get why people dont like high abv sours, but its not something that would keep me from trying it. Can someone enlighten me as to why some of you wont touch a high abv sour, but dont hesitate when it comes to high abv hops or stouts?

A stout should be higher in ABV. I prefer a big body on stouts and that's generally the best way to get there. My cut off for hoppy stuff (with a few exceptions) is around 8.5%. Usually, if they are bigger than that, they get syrupy.

 

[kbuzz1]

I sorta get why people dont like high abv sours, but its not something that would keep me from trying it. Can someone enlighten me as to why some of you wont touch a high abv sour, but dont hesitate when it comes to high abv hops or stouts?

Alcohol is astringent. DL sours tend to be astringent already. Just too much ******* harshness. Gives me heartburn.

 

[dadavat]

There's too much going on in sour beers for them to be good over 7%. You can't get the depth and richness of an imperial stout in a 5% stout, but you sure as hell can get a huge flavorful 5% lambic. I think there's also something to do with the typical dryness and low finishing gravity of sours that don't play well with high abv. Big stouts and barleywines all finish so much higher than sours so there is some sweetness to balance the heat. High abv sour that finished at 1.000 will probably just taste like cheap vodka.

 

[MooseLang]

There's too much going on in sour beers for them to be good over 7%. You can't get the depth and richness of an imperial stout in a 5% stout, but you sure as hell can get a huge flavorful 5% lambic. I think there's also something to do with the typical dryness and low finishing gravity of sours that don't play well with high abv. Big stouts and barleywines all finish so much higher than sours so there is some sweetness to balance the heat. High abv sour that finished at 1.000 will probably just taste like cheap vodka.

This for sure.

I'm also sensitive to the "nail polish remover" (acetone?) that are in some sours. I'm not sure if it's coincidence, but most of the higher-abv sours I've tried have had heavier acetone notes. Even from Allagash, who still make some of the best sours in the Country IMO.

 

[kbuzz1]

There's too much going on in sour beers for them to be good over 7%. You can't get the depth and richness of an imperial stout in a 5% stout, but you sure as hell can get a huge flavorful 5% lambic. I think there's also something to do with the typical dryness and low finishing gravity of sours that don't play well with high abv. Big stouts and barleywines all finish so much higher than sours so there is some sweetness to balance the heat. High abv sour that finished at 1.000 will probably just taste like cheap vodka.

This for sure.

I'm also sensitive to the "nail polish remover" (acetone?) that are in some sours. I'm not sure if it's coincidence, but most of the higher-abv sours I've tried have had heavier acetone notes. Even from Allagash, who still make some of the best sours in the Country IMO.

Maybe it's intentional...maybe...

And maybe I'm overly cynical with this brewery, but I just can't shake the feeling that the high ABV is just more evidence that this guy doesn't really know what he's doing. Like maybe his beers are finishing drier than he intends or something? Or he's taking beers that he's already ****** up and then souring them after the fact? Why in the hell would you intentionally brew these styles with a starting gravity that will result in ******* 10%?

I just can't logically come to the conclusion that it's being done on purpose.

 

[beerman6686]

Do you ship?

Im probably moving to Charlotte in a few weeks, so I can hand deliver it.

 

[kbuzz1]

Im probably moving to Charlotte in a few weeks, so I can hand deliver it.

Srs? Just in time for the new fat heads location

 

[beerman6686]

Srs? Just in time for the new fat heads location

Yep, got a job offer today.

 

[greg4579]

Yep, got a job offer today.

Congrats!

 

[MooseLang]

Yep, got a job offer today.

So......




You still gonna post in the Pittsburgh thread?

 

[kbuzz1]

Yep, got a job offer today.

Congrats man