Pittsburgh

[Dogleg1]

Nope.

 

[PSUMike]

Nope.

Quite literally all that needs to be said.

 

[hornydevil]

That beer's missing something. I think it's Blue Cheese.

 

[nhindian1]

 

[hornydevil]

My question for ST is, "Are you ever going to brew an interesting Pittsburgh-only beer?"

 

[hornydevil]

Dollars to donuts that beer is an ethyl acetate/nail polish remover bomb and that's why they blended it.

 

[preluderl]

I've long tried to be an advocate for Dry Log because I legitimately thought some of their beers were really good... Geestelijke, La Pienture and Red Briar are all good when they're right... But the last several things I've had from them have been ****. Grimace smells like Dimetapp and tastes like watered down grape Pedialite.

 

[epicureIO]

I like the name. Guessing this will taste more like a cider which is more why I'm not interested in it.

That beer's missing something. I think it's Blue Cheese.

Grand Blu was pretty good, smd

 

[epicureIO]

I've long tried to be an advocate for Dry Log because I legitimately thought some of their beers were really good... Geestelijke, La Pienture and Red Briar are all good when they're right... But the last several things I've had from them have been ****. Grimace smells like Dimetapp and tastes like watered down grape Pedialite.

Red Briar, Ruby, and Grand Blu were quite good from my experience. I may not know **** about dick but I've had a few beers. I've also drank with Beerwanderer so I'm like, totally drinking with cicerones and ****.

 

[brother rebus]

last beer related post, I promise:

forgot to post this, but a few weeks back when I was taking a leak at Grist House, I saw this-
dat an owd bwoi

 

[kbuzz1]

Red Briar, Ruby, and Grand Blu were quite good from my experience. I may not know **** about dick but I've had a few beers. I've also drank with Beerwanderer so I'm like, totally drinking with cicerones and ****.

Well I don't know dick about ****, but I thought Ruby du Rhone was a complete ******* disaster. Which is why I poured it down the drain.

 

[hornydevil]

Grand Blu was pretty good, smd

Thought it was pretty decent as a peach sour beer. No blue cheese novelty needed. Plus the microbes that make blue cheese taste like it does are aerobic bacteria, which wouldn't be active in the mostly anaerobic environment of beer fermentation.

 

[preluderl]

Red Briar, Ruby, and Grand Blu were quite good from my experience. I may not know **** about dick but I've had a few beers. I've also drank with Beerwanderer so I'm like, totally drinking with cicerones and ****.

I've had good Red Briar and bad Red Briar. I didn't get a chance to try Grand Blu and haven't opened my bottle of Ruby yet.

I badly want their stuff to be good, but I'm slowly losing interest.

 

[hornydevil]

I badly want their stuff to be good, but I'm slowly losing interest.

^^^ This.

 

[PSUMike]

Hey guys, hornydevil escaped from his cage. Can you keep him locked up in here?

Thanks

Once he "escaped," we tried locking it so he couldn't get back in but it appears we were unsuccessful.

 

[brother rebus]

Thought it was pretty decent as a peach sour beer. No blue cheese novelty needed. Plus the microbes that make blue cheese taste like it does are aerobic bacteria, which wouldn't be active in the mostly anaerobic environment of beer fermentation.

actually I'm pretty sure think P. roqueforti is really tolerant and can not only survive anaerobic conditions well but also reproduce under them.

edit- has been years since microbio so I could possibly be misremembering

 

[epicureIO]

Well I don't know dick about ****, but I thought Ruby du Rhone was a complete ******* disaster. Which is why I poured it down the drain.

I only had it fresh on tap during the release day and then later that week from the bottle. Both times it was great, although a bit high on the ABV, you couldn't really tell. I'm sorry for your loss kbuzz. You probably didn't clean your glassware, your cellar is 75 degrees, and the UPS truck driver left it on the dashboard. Only possible explanation.

 

[kbuzz1]

I only had it fresh on tap during the release day and then later that week from the bottle. Both times it was great, although a bit high on the ABV, you couldn't really tell. I'm sorry for your loss kbuzz. You probably didn't clean your glassware, your cellar is 75 degrees, and the UPS truck driver left it on the dashboard. Only possible explanation.

Thank you for your condolences, but truly no real loss. I would have lost more by continuing to imbibe.

And I muled that **** back from Pgh my own damn self...(on MY dashboard!)

 

[nhindian1]

I've had good Red Briar and bad Red Briar. I didn't get a chance to try Grand Blu and haven't opened my bottle of Ruby yet.

I badly want their stuff to be good, but I'm slowly losing interest.

I still have a set of Briars from the first release. Wonder how those will be...

I liked Ruby on tap at the La Pienture release. Haven't opened my bottle though.

 

[hornydevil]

actually I'm pretty sure think P. roqueforti is really tolerant and can not only survive anaerobic conditions well but also reproduce under them.

edit- has been years since microbio so I could possibly be misremembering

I'm certainly no expert. It seems, however, that there is significant variation within the species. Looks like some variants of the species may be facultative aerobes. https://www.cabdirect.org/cabdirect/abstract/20143176610

 

[beerman6686]

I still have a set of Briars from the first release. Wonder how those will be...

I liked Ruby on tap at the La Pienture release. Haven't opened my bottle though.

My god are those original Briars terrible now. Think oxidized juicy juice.

 

[hornydevil]

My god are those original Briars terrible now. Think oxidized juicy juice.

Surprise.

 

[dtx00]

I still have a set of Briars from the first release. Wonder how those will be...

I liked Ruby on tap at the La Pienture release. Haven't opened my bottle though.

Yea I opened a set last year around this time. This red stood out of the 3, not by much though. All were average to slightly below average.

 

[MooseLang]

When it comes to DLBC* I don't see why they make so many of their beers have such high ABVs. To my tastes, I have generally not enjoyed most of the higher ABV wilds that I have had. 5-7% seems to be the sweet spot.




*Donal Logue Brewing Company.

 

[clwatt3]

This week at Dancing Gnome...

So as I mentioned we will have two more brands available in cans this week. Better One or Two and Jam will both be available on Wednesday when we open at 4 pm. Here are some details:

• Again, both 16oz 4-packs
• Better One or Two is $18/4-pack
• Jam is $16/4-pack
• ~45 cases for each brand.
• Limit is 3 4-packs per brand per person

 

[kbuzz1]

they also thoroughly explained the label stank...

A quick note about the physical cans. When I started working on the labels, I really wanted them to be in a matte finish. I approached our supplier and inquired as to the possibility of doing a matte shrink sleeve, and though it hadn't been done, he worked with the printer to make it happen for us.

We were the guinea pig for these labels, and with that inevitably came some issues. Being that the base material is completely different, the typical sleeve application process didn't work flawlessly on the matte. That's why you'll see the discoloration that almost looks like a faded Rorschach test.

At certain temperatures, you may also get a plastic aroma coming from the labels themselves. This also most likely has to do with the application process, and does NOT affect the beer in any way.

We're currently working with the supplier to fix these issues, but you may see us switch back and forth between matte and glossy while things get figured out. In the short term, we have a bunch of the first order cans to get through, but moving forward you may see some changes.

Again, thanks for your patience as we learn a million things a long the way.

 

[preluderl]

Canning seems like a massive pain in the ass.

 

[PSUMike]

The Trollium beer group on FB never fails to deliver.

 

[dadavat]

they also thoroughly explained the label stank...

A quick note about the physical cans. When I started working on the labels, I really wanted them to be in a matte finish. I approached our supplier and inquired as to the possibility of doing a matte shrink sleeve, and though it hadn't been done, he worked with the printer to make it happen for us.

We were the guinea pig for these labels, and with that inevitably came some issues. Being that the base material is completely different, the typical sleeve application process didn't work flawlessly on the matte. That's why you'll see the discoloration that almost looks like a faded Rorschach test.

At certain temperatures, you may also get a plastic aroma coming from the labels themselves. This also most likely has to do with the application process, and does NOT affect the beer in any way.

We're currently working with the supplier to fix these issues, but you may see us switch back and forth between matte and glossy while things get figured out. In the short term, we have a bunch of the first order cans to get through, but moving forward you may see some changes.

Again, thanks for your patience as we learn a million things a long the way.

I'm glad that they mentioned something about it. Of the thousands of cans I drank from in my life, I've never experienced that before.

 

[ur boy catlicks]

if only there was a way for us to contact dancing gnome and ask for an explanation