Pittsburgh

[Evahflow]

Not sure if everyone subscribes to Brew Gentlemen's news letter(if you don't you should). They do a wonderful job of explaining their Table Beer. In a world that's full of American brewers brewing an IPA but using 3711 and calling it a saison it's refreshing to have a local place that gets it. I wish more breweries would use that medium to educate and delve a bit deeper into beers they make and why. Even if its a simple " We brewed an American Malt liquor of high gravity because we need to get drunk as fast as humanly possible while we play Cee-lo in the alley behind the brewery. Pairs well with 90's Rap, Bad decisions, and BBQ".

 

[dadavat]

Not sure if everyone subscribes to Brew Gentlemen's news letter(if you don't you should). They do a wonderful job of explaining their Table Beer. In a world that's full of American brewers brewing an IPA but using 3711 and calling it a saison it's refreshing to have a local place that gets it. I wish more breweries would use that medium to educate and delve a bit deeper into beers they make and why. Even if its a simple " We brewed an American Malt liquor of high gravity because we need to get drunk as fast as humanly possible while we play Cee-lo in the alley behind the brewery. Pairs well with 90's Rap, Bad decisions, and BBQ".

that reminds me of this new stuff www.getlytt.net

 

[hornydevil]

They do a wonderful job of explaining their Table Beer. In a world that's full of American brewers brewing an IPA but using 3711 and calling it a saison it's refreshing to have a local place that gets it. I wish more breweries would use that medium to educate and delve a bit deeper into beers they make and why.

The world certainly needs more good brewers of saison. That said, the situation is improving from a numbers standpoint. From a statistical standpoint, not so much, because, like you said, most think that an IPA with French Saison is a saison.

 

[docreight1]

Not sure if everyone subscribes to Brew Gentlemen's news letter(if you don't you should). They do a wonderful job of explaining their Table Beer. In a world that's full of American brewers brewing an IPA but using 3711 and calling it a saison it's refreshing to have a local place that gets it. I wish more breweries would use that medium to educate and delve a bit deeper into beers they make and why. Even if its a simple " We brewed an American Malt liquor of high gravity because we need to get drunk as fast as humanly possible while we play Cee-lo in the alley behind the brewery. Pairs well with 90's Rap, Bad decisions, and BBQ".

But, doesnt Draai Laag also brew a table beer? I havnt tried it despite it being the closest thing to something they make that doesnt make me just ask; Why would anyone put that in a beer?

I can get on board with some of the farmhouse pale ales out there. They are distinctly not saison though. Saison gets thrown around pretty loosely, im guilty of it myself and i know plenty of others are as well.

that reminds me of this new stuff www.getlytt.net

does not compute.. cant tell whether it is Fart Pinch or fruit punch flavor.

 

[Evahflow]

But, doesnt Draai Laag also brew a table beer? I havnt tried it despite it being the closest thing to something they make that doesnt make me just ask; Why would anyone put that in a beer?


does not compute.. cant tell whether it is Fart Pinch or fruit punch flavor.

I ordered it at the Wine Mixer and wasn't a fan. Kind of came off as just a normal abv sour beer. I think I'm just not into whatever is in their mixed culture.

 

[hornydevil]

I ordered it at the Wine Mixer and wasn't a fan. Kind of came off as just a normal abv sour beer. I think I'm just not into whatever is in their mixed culture.

It's not their culture. It's how and what they ferment with it.

 

[docreight1]

It's not their culture. It's how and what they ferment with it.

Any suggestions on what they could do that would make that much of an impact besides obviously not adding caviar or ice cream? Serious question. I know jester king and the rare barrel have both recently been working to reduce how much acid their house cultures produce.

 

[McMatt7]

does not compute.. cant tell whether it is Fart Pinch or fruit punch flavor.

Oh my god. Fart Pinch.

 

[tommyguz]

For any dads/moms on here, who've watched Trolls with their indefatigable infant/toddler at 2AM. Twice.

My kids tell me I'm Branch

 

[preluderl]

Any suggestions on what they could do that would make that much of an impact besides obviously not adding caviar or ice cream? Serious question. I know jester king and the rare barrel have both recently been working to reduce how much acid their house cultures produce.

RB needs to switch to smaller formats IMO.

 

[docreight1]

RB needs to switch to smaller formats IMO.

Bombers are dumb.
Although it does encourage me to hold on to them and share them with folks instead of drinking them on a Tuesday.

 

[Evahflow]

RB needs to switch to smaller formats IMO.

They don't make an enjoyable sized format for them really. Unless they had airplane sized servings. Everything I've had from them has been one note and way too sour to the point where 2oz is about all I want. I'm just happy I've never paid for any of it.

 

[hornydevil]

Any suggestions on what they could do that would make that much of an impact besides obviously not adding caviar or ice cream? Serious question. I know jester king and the rare barrel have both recently been working to reduce how much acid their house cultures produce.

DL needs to limit the amount of oxygen their beers get exposed to and control the temperature of their primary fermentations.

As far as limiting acid, there are a bunch of ways to do that. Choice of microbes is one. Blending is another. Since you can't choose your microbes in spontaneous/ambient inoculations, wort composition is helpful. Specifically in the limitation of microbes that are not hop tolerant.

 

[preluderl]

They don't make an enjoyable sized format for them really. Unless they had airplane sized servings. Everything I've had from them has been one note and way too sour to the point where 2oz is about all I want. I'm just happy I've never paid for any of it.

I just don't want AWAs in 750ml format. Even with the ones I love, 500ml is all I want.

 

[nhindian1]

DL needs to limit the amount of oxygen their beers get exposed to and control the temperature of their primary fermentations.

As far as limiting acid, there are a bunch of ways to do that. Choice of microbes is one. Blending is another. Since you can't choose your microbes in spontaneous/ambient inoculations, wort composition is helpful. Specifically in the limitation of microbes that are not hop tolerant.

Maybe you can consult them

 

[nhindian1]

But, doesnt Draai Laag also brew a table beer? I havnt tried it despite it being the closest thing to something they make that doesnt make me just ask; Why would anyone put that in a beer?

I can get on board with some of the farmhouse pale ales out there. They are distinctly not saison though. Saison gets thrown around pretty loosely, im guilty of it myself and i know plenty of others are as well.


does not compute.. cant tell whether it is Fart Pinch or fruit punch flavor.

Frat Paunch

 

[docreight1]

Maybe you can consult them

I bet that wld go over well.

 

[docreight1]

DL needs to limit the amount of oxygen their beers get exposed to

dont they primary ferment a lot of their beers in barrels? Limiting oxygen at that point is done by what? keeping them topped up?

 

[kbuzz1]

that reminds me of this new stuff www.getlytt.net

does not compute.. cant tell whether it is Fart Pinch or fruit punch flavor.

Oh my god. Fart Pinch.

Frat Paunch

I was thinking fart punch personally.

(Also... McMatt7 of course this is your sole contribution for the day)

 

[hornydevil]

Maybe you can consult them

Ohh . . . burn.

 

[hornydevil]

dont they primary ferment a lot of their beers in barrels? Limiting oxygen at that point is done by what? keeping them topped up?

Making sure the barrels that you choose are of low-permeability and tasting the beer along the way to make sure, from a sensory perspective, that they are progressing in a positive way. And dumping ones that aren't.

 

[dadavat]

Making sure the barrels that you choose are of low-permeability and tasting the beer along the way to make sure, from a sensory perspective, that they are progressing in a positive way. And dumping ones that aren't.

How do you choose a low permeability barrel?

 

[docreight1]

Making sure the barrels that you choose are of low-permeability and tasting the beer along the way to make sure, from a sensory perspective, that they are progressing in a positive way. And dumping ones that aren't.

You know they are releasing a beer brewed with Granny Smith apples this week right?

 

[preluderl]

You know they are releasing a beer brewed with Granny Smith apples this week right?

They've done beers with vanilla ice cream and caviar, so granny smith apples really isn't weird for them.

 

[docreight1]

They've done beers with vanilla ice cream and caviar, so granny smith apples really isn't weird for them.

The apples aren't the wierd part to me. It's the zero ***** they give about the perception of off flavors in their beers. Green apple and acetaldehyde being synonymous. Brewing a sour beer with green apples is either bold or ignorant. I'm honestly not sure which to say of them here.

 

[beerman6686]

Ohh . . . burn.

 

[shuggy1]

You know they are releasing a beer brewed with Granny Smith apples this week right?

The apples aren't the wierd part to me. It's the zero ***** they give about the perception of off flavors in their beers. Green apple and acetaldehyde being synonymous. Brewing a sour beer with green apples is either bold or ignorant. I'm honestly not sure which to say of them here.

They probably didn't even use green apples. The beer was likely just an acetaldehyde bomb and they figured **** it, might as well embrace it. Voila, Atomic Pomme.

 

[hornydevil]

How do you choose a low permeability barrel?

You have to make sure to check each barrel for leaks when you get them by swelling them. Once that's done, the only real way to find out is by tasting your product. If it has excess levels of off aromas/flavors like acetic acid and/or ethyl acetate, you need to dump the beer and destroy the barrel. As long as your closure/bung wasn't the issue, that is.

 

[dadavat]

You have to make sure to check each barrel for leaks when you get them by swelling them. Once that's done, the only real way to find out is by tasting your product. If it has excess levels of off aromas/flavors like acetic acid and/or ethyl acetate, you need to dump the beer and destroy the barrel. As long as your closure/bung wasn't the issue, that is.

I thought you meant that there was some sort of way to test the long term oxygen permeability of the barrel. Can't you just wax any leaks?

 

[OneDropSoup]

The apples aren't the wierd part to me. It's the zero ***** they give about the perception of off flavors in their beers. Green apple and acetaldehyde being synonymous. Brewing a sour beer with green apples is either bold or ignorant. I'm honestly not sure which to say of them here.

Lindemans Pomme uses green apples, doesn't it? Not that it's a particularly "esteemed" beer, but it's tasty enough, & if Atomic Pomme has enough caramel to balance it might be decent.