Pittsburgh

[kbuzz1]

I believe there are plenty of bourbon barrel aged sours. With maple syrup I'm sure there are a few, Frootwood comes to mind as something similar. Full disclosure I didn't have that beer. I'll give you the fig aspect, definitely the most uncommon component. I know I've run across a few, not sure any were barrel aged or had maple syrup

Frootwood sucked and I’m a founders apologist.

 

[dtx00]

Wont get my hopes up on the beer, but the labels are pretty great.

My expectations are usually pretty low for most of their stuff, but I'm also probably a little more open minded than others when it comes to them. I've enjoyed a number of their beers. I just found it odd and refreshing that something from a landfill or something dairy wasnt included in these. Also saw that they had spent some time with Jester King. Maybe they had some sort of epiphany

 

[dtx00]

Frootwood sucked and I’m a founders apologist.

Fair enough. Not saying those DL beers are good, just that they appeared to be a little more conventional than their usual offerings.

 

[dadavat]

Fair enough. Not saying those DL beers are good, just that they appeared to be a little more conventional than their usual offerings.

I don't think conventional is the right word here

 

[dtx00]

I don't think conventional is the right word here

Ok I guess I'll bite, tell me the similarities between the above and the following:

Long story short – we came into possession of a French Monastic cabinet dated from the 17th century and, naturally, set to work extracting a yeast strain from the layers of wax used to preserve it. Hops were added sparingly, allowing the uniquely earthy, musty and citrusy flavors of this ancient strain to shine.

Indigenous wild ale / farmhouse hybrid brewed with hay and dry hopped with empire

A velvety black ale brewed with coffee beans, vanilla ice cream (yes, you read that right) and coconut. Primary fermentation with roasted coconut, cocoa nibs and vanilla beans. A wild secondary fermentation in French Oak Grenache casks and tertiary fermentation in Bourbon casks for mellowing.

It was brewed with oysters, fermented with our indigenous critters, then matured with seaweed and @therealtsarnicoulai Caviar in second run Laphroaig casks. The aroma is reminiscent of an evening ocean breeze intertwined with dark fruit and faint smokey peat. As a Gose, the flavor is salty sour (as expected), but the seaweed and caviar extended the brininess and added a soft nutty characteristic, finishing with a mineral tartness.

In our search for local wild yeast strains (critters), we sometimes come across a black sheep. Although they are interesting, they sometimes can display extreme levels of some very funky aromas and flavors. Sometimes the only think you can do is simply throw them in a cask and let them sort things out during maturation - you just might end up with a beautiful funky beer (if you're into that sort of thing) .Such was the case of the turbo funk machine of a yeast strain we used for this new beer that we coined Old Dirty Basement (ODB). This beer bellows aromas of funk, musty wood and very faint cheese mold tones reminiscent of Gorgonzola and Stilton. The flavor is just as funky but with lemon citrus notes and a tart, dry finish. It smells like an old dirty basement... in a good way.

 

[dadavat]

Ok I guess I'll bite, tell me the similarities between the above and the following:

Long story short – we came into possession of a French Monastic cabinet dated from the 17th century and, naturally, set to work extracting a yeast strain from the layers of wax used to preserve it. Hops were added sparingly, allowing the uniquely earthy, musty and citrusy flavors of this ancient strain to shine.

Indigenous wild ale / farmhouse hybrid brewed with hay and dry hopped with empire

A velvety black ale brewed with coffee beans, vanilla ice cream (yes, you read that right) and coconut. Primary fermentation with roasted coconut, cocoa nibs and vanilla beans. A wild secondary fermentation in French Oak Grenache casks and tertiary fermentation in Bourbon casks for mellowing.

It was brewed with oysters, fermented with our indigenous critters, then matured with seaweed and @therealtsarnicoulai Caviar in second run Laphroaig casks. The aroma is reminiscent of an evening ocean breeze intertwined with dark fruit and faint smokey peat. As a Gose, the flavor is salty sour (as expected), but the seaweed and caviar extended the brininess and added a soft nutty characteristic, finishing with a mineral tartness.

In our search for local wild yeast strains (critters), we sometimes come across a black sheep. Although they are interesting, they sometimes can display extreme levels of some very funky aromas and flavors. Sometimes the only think you can do is simply throw them in a cask and let them sort things out during maturation - you just might end up with a beautiful funky beer (if you're into that sort of thing) .Such was the case of the turbo funk machine of a yeast strain we used for this new beer that we coined Old Dirty Basement (ODB). This beer bellows aromas of funk, musty wood and very faint cheese mold tones reminiscent of Gorgonzola and Stilton. The flavor is just as funky but with lemon citrus notes and a tart, dry finish. It smells like an old dirty basement... in a good way.

Maybe conventional for DL, but i took it as conventional in general. It was more of a statement of how ludicrous the beer world has gotten if ANYONE thinks a beer made with figs and maple, in bourbon barrels, and sour is considered a conventional beer now.

 

[preluderl]

Draai Laag makes some things that sound a lot more interesting if they weren't wild ales. The figs, Maple and Bourbon loses me at the sour part.

 

[docreight1]

Remember Yins talking about how long heinis wld be around. Bottles are gone. I'm mad I didn't get any and I blame the false hopes you all gave me.

Edit: Christmas is ruined.
Edit #2: draai laag....... Where barleywines are fermented with wild cultures and maple bourbon barrels hold "fruit" beers.

 

[Pierre Pressure]

Remember Yins talking about how long heinis wld be around. Bottles are gone. I'm mad I didn't get any and I blame the false hopes you all gave me.

Edit: Christmas is ruined.
Edit #2: draai laag....... Where barleywines are fermented with wild cultures and maple bourbon barrels hold "fruit" beers.

Agreed, went today, found out bottles were sold out as of sometime yesterday. 2017 ruined. In other news though...if anyone likes things that aren't hazy IPAs or one week only barrel aged beers, Independent Brewing Company still has some outstanding European beers on. I mean a cognac barrel aged wild collaboration from Brasserie Trois Dames, Jester King, and Crooked Stave may not be for everyone but...well, if you're seriously discussing Draai Laag and you aren't excited about this then something is wrong.

And on the Draai Laag note: Kent Falls had a delicious toasted hay grisette. Orpheus made a fig sour that was aged in maple bourbon barrels. I'm sure that this being the only fig+maple+sour beer that I'm aware of is a massive coincidence.

 

[kbuzz1]

Remember Yinz talking about how long heinis wld be around. Bottles are gone. I'm mad I didn't get any and I blame the false hopes you all gave me.

Edit: Christmas is ruined.
Edit #2: draai laag....... Where barleywines are fermented with wild cultures and maple bourbon barrels hold "fruit" beers.

FTFY

PS - preluderl grabbed me two cause I'm greedy with my heinis, but would be more than willing to give one up for the cause.

Tis the season or some ****. Let me know.

 

[kbuzz1]

Agreed, went today, found out bottles were sold out as of sometime yesterday. 2017 ruined. In other news though...if anyone likes things that aren't hazy IPAs or one week only barrel aged beers, Independent Brewing Company still has some outstanding European beers on. I mean a cognac barrel aged wild collaboration from Brasserie Trois Dames, Jester King, and Crooked Stave may not be for everyone but...well, if you're seriously discussing Draai Laag and you aren't excited about this then something is wrong.

And on the Draai Laag note: Kent Falls had a delicious toasted hay grisette. Orpheus made a fig sour that was aged in maple bourbon barrels. I'm sure that this being the only fig+maple+sour beer that I'm aware of is a massive coincidence.

Who are you really?

 

[Pierre Pressure]

Who are you really?

No one anyone here knows. Except maybe that one guy at Voodoo the other day.

 

[kbuzz1]

No one anyone here knows. Except maybe that one guy at Voodoo the other day.

 

[nhindian1]

Remember Yins talking about how long heinis wld be around. Bottles are gone. I'm mad I didn't get any and I blame the false hopes you all gave me.

Edit: Christmas is ruined.
Edit #2: draai laag....... Where barleywines are fermented with wild cultures and maple bourbon barrels hold "fruit" beers.

noooooooooooooooooooooo

 

[docreight1]

FTFY

PS - preluderl grabbed me two cause I'm greedy with my heinis, but would be more than willing to give one up for the cause.

Tis the season or some ****. Let me know.

That's a fine gesture mr. buzz! I've decideded I'm just gonna stock up on some questionable sounding draai laag beers and punish my brothers by sharing it with them.

Actually dadavat already offered to share his bounty.. ya'll are alright.

 

[docreight1]

Agreed, went today, found out bottles were sold out as of sometime yesterday. 2017 ruined. In other news though...if anyone likes things that aren't hazy IPAs or one week only barrel aged beers, Independent Brewing Company still has some outstanding European beers on. I mean a cognac barrel aged wild collaboration from Brasserie Trois Dames, Jester King, and Crooked Stave may not be for everyone but...well, if you're seriously discussing Draai Laag and you aren't excited about this then something is wrong.

And on the Draai Laag note: Kent Falls had a delicious toasted hay grisette. Orpheus made a fig sour that was aged in maple bourbon barrels. I'm sure that this being the only fig+maple+sour beer that I'm aware of is a massive coincidence.

Hay doesn't weird me out. Maple bourbon and sour der does though. I'm also starting to think I'm not a big fan of the milkshake ipas. So maybe my tastes are not in tune with the current hotness.

 

[greg4579]

PSA: kbuzz is already in line at Dancing Gnome

 

[epicureIO]

Anyone have a bottle of Heinis they would trade/sell?

 

[london1o11]

Remember Yins talking about how long heinis wld be around. Bottles are gone. I'm mad I didn't get any and I blame the false hopes you all gave me.

Edit: Christmas is ruined.

Draft gone too? I was thinking about going back for round two.

 

[kbuzz1]

Anyone have a bottle of Heinis they would trade/sell?

I still have an extra available since docreight turned it down

 

[Pierre Pressure]

Draft gone too? I was thinking about going back for round two.

Draft was still around on nitro and CO2 as of last night.

Completely unrelated, but Insurrection still had bottles of Fat Sam as of 1 PM today if anyone was interested in that.

 

[kbuzz1]

Insurrection still had bottles of Fat Sam as of 1 PM today if anyone was interested in that.

Anyone try this?

 

[dtx00]

Anyone try this?

Can swap a bottle for your heini

 

[kbuzz1]

Can swap a bottle for your heini

Nah. Thanks though. I’d rather have two Heinis until I try something from insurrection that would potentially compare.

 

[epicureIO]

I still have an extra available since docreight turned it down

That would be great, thanks.

 

[jagoffbrewer1]

ISO: Double Lustra

FT: Low fills of Whole Punch

 

[brother rebus]

Agreed, went today, found out bottles were sold out as of sometime yesterday. 2017 ruined. In other news though...if anyone likes things that aren't hazy IPAs or one week only barrel aged beers, Independent Brewing Company still has some outstanding European beers on. I mean a cognac barrel aged wild collaboration from Brasserie Trois Dames, Jester King, and Crooked Stave may not be for everyone but...well, if you're seriously discussing Draai Laag and you aren't excited about this then something is wrong.

And on the Draai Laag note: Kent Falls had a delicious toasted hay grisette. Orpheus made a fig sour that was aged in maple bourbon barrels. I'm sure that this being the only fig+maple+sour beer that I'm aware of is a massive coincidence.

KF i think a toasted hay porter too. Just saw it on Chistmas eve up ere in Boston.

 

[PSUMike]

Need a gift. Best Islay Scotch in the $50-70 range?

 

[kbuzz1]

Need a gift. Best Islay Scotch in the $50-70 range?

Can’t go wrong with anything laphroaig or ardbeg IMO. Haven’t had An Oa yet, so as a huge Islay Scotch fan, that would be at the top of my list of bottles to be gifted.

 

[PSUMike]

How'd I know you'd be the first to chime in? Should have just texted you.