Random Beer Thoughts

[tennispl]

Oh, you'll know

ISO dry-corned ipa

 

[litheum94]

arren I couldn't respond to double responses.


tosh is tosh



He doesn't care if he's new money or not. He doesn't care if you THINK he's new money or not. He doesn't give a **** about anything like that.

He doesn't care If he's a cool kid who rips on the not quite as cool kids.

He's genuine. He's real. He's tosh


Every ******* thread doesn't have tosh telling people about how dumb they are with what they do with their own time or their own means. He isn't insisting he is an elitist of beer above everyone and how they do beer or anything else
for that matter...



This may continue. I need another drink.

How does this only have 11 likes?

 

[litheum94]

Trying to recap the last few pages.

It's now uncool to drink kettle soured beers and Two Hearted? Trying to keep up with the cool kids here.

Don't forget those juicy IPAs. Those suck too.

 

[RedCoffee]

Don't forget those juicy IPAs. Those suck too.

After 48 hours when they all become a "malt bomb?" You betcha.

 

[Barroomhero]

Brown ales and Gratzers or **** off.

 

[tosh1]

How does this only have 11 likes?

Ignorace

Denial

Stupity



Take your pick.

 

[sacrelicio]

Am I on fuckbeer.com? You guys bitch about beer too much. What's next a thread about Pliney vs Heady vs Julius? Or A&T vs Zenne? Just drink the damn beer and don't be a homie about it.

This site is called TALK Beer ya dum dum.

 

[tosh1]

This site is called TALK Beer ya dum dum.

Gonna petition for a name change

Beerbitch.com

 

[stakem1]

full sized fridge in my garage
mini fridge in my den
wine fridge in my cellar

all packed with different beer and this weekend i had zero desire to drink any of it


dafuq is wrong with me

 

[stakem1]

A lot of breweries in Oregon have gotten into kettle souring rather than extended barrel aging in order to make their beer. The beer oftentimes comes off as one-dimensional and boring to me but most people disagree with me and see little difference. I think they're crazy. What do you guys think?

If you cannot tell the difference between a quick, lactic fermented beer and an extended aged wild/sour that was inoculated in a barrel, I genuinely admire your ignorance. (Not you directly but anyone.)

I have nothing against kettle soured beer. In fact, i love them more than anyone should but if not done correctly they can be terrible. As bsc said breweries who do quick lactic ferments and sell them like they are a lambic/geuze are grubby *****.

 

[GuisseppeFranco]

Ignorace

Denial

Stupity



Take your pick.

 

[JulianB1]

Well, this is something different:

http://www.westcoastersd.com/2015/10/19/ballast-point-going-public/

Sources at the company confirm an S-1 is being filed today with the Securities and Exchange Commission.

This is the first step in the IPO (initial public offering) process which should be completed in November. More details to follow.

 

[RedCoffee]

Well, this is something different:

http://www.westcoastersd.com/2015/10/19/ballast-point-going-public/

"Do you even own stock in a craft brewery, bro, or are you just one of those posers who basically supports macro beer by staying on the sidelines?"

"Can't wait for the next batch of Shareholder Sculpin! Allocation determined by total share of ownership!"

"FT: 50 shares of Ballast Point Stock. ISO: Solid advice on my 401k."

...... that's all I got.

 

[furley]

If you cannot tell the difference between a quick, lactic fermented beer and an extended aged wild/sour that was inoculated in a barrel, I genuinely admire your ignorance. (Not you directly but anyone.)

I have nothing against kettle soured beer. In fact, i love them more than anyone should but if not done correctly they can be terrible. As bsc said breweries who do quick lactic ferments and sell them like they are a lambic/geuze are grubby *****.

i asked the question out of pretty much no knowledge base at all

my experience with sours is minimal. basically, equivalent to a Coors drinker.


what are the flavor profile differences that make it so obvious?

 

[stakem1]

i asked the question out of pretty much no knowledge base at all

my experience with sours is minimal. basically, equivalent to a Coors drinker.


what are the flavor profile differences that make it so obvious?

kettle souring utilizes lactobacillus as the initial ferment that quickly drops pH. a clean lacto ferment produces a flavor profile kinda like greek yogurt blended with lemon juice. it is a very linear flavor that accounts for just a fraction of the big picture that makes up beer that is soured via the long, multi-culture routine.

 

[jivex5k1]

i asked the question out of pretty much no knowledge base at all

my experience with sours is minimal. basically, equivalent to a Coors drinker.


what are the flavor profile differences that make it so obvious?

Kettle sours have less complexity and a cleaner sourness for the most part.

 

[sacrelicio]

kettle souring utilizes lactobacillus as the initial ferment that quickly drops pH. a clean lacto ferment produces a flavor profile kinda like greek yogurt blended with lemon juice. it is a very linear flavor that accounts for just a fraction of the big picture that makes up beer that is soured via the long, multi-culture routine.

So like a simple Berliner? Or a gose?

 

[furley]

kettle souring utilizes lactobacillus as the initial ferment that quickly drops pH. a clean lacto ferment produces a flavor profile kinda like greek yogurt blended with lemon juice. it is a very linear flavor that accounts for just a fraction of the big picture that makes up beer that is soured via the long, multi-culture routine.

i understand words

 

[stakem1]

So like a simple Berliner? Or a gose?

yes

i understand words

look at it this way...
a kettle sour'd beer is like a bowl of ice cream
a barrel aged long duration fermented wild ale is that same bowl but malted ice cream turned into a banana split covered in hot fudge, peanuts, whip cream, cherry on top and dusted with gold flakes

 

[jivex5k1]

yes


look at it this way...
a kettle sour'd beer is like a bowl of ice cream
a barrel aged long duration fermented wild ale is that same bowl but malted ice cream turned into a banana split covered in hot fudge, peanuts, whip cream, cherry on top and dusted with gold flakes

I'd say a kettle sour beer is like "50 shades of grey" where a barrel aged sour is like "A Serbian film".

 

[Gonzoillini1]

yes


look at it this way...
a kettle sour'd beer is like a bowl of ice cream
a barrel aged long duration fermented wild ale is that same bowl but malted ice cream turned into a banana split covered in hot fudge, peanuts, whip cream, cherry on top and dusted with gold flakes

Perfect analogy and the only thing I'd add is that kettle soured beers typically are pitched with a clean yeast instead of a Sach / Brett yeast blend or all Brett, so you will not get the "funk" we normally associate with barrel aged wild beers / lambic / etc... in a quick kettle soured beer.

 

[JulianB1]

Here's my limited, simplistic take on it:

Beer becomes perceptively "sour" in the way most people would use the term (cue some tedious side discussion about how "beers shouldn't be lumped together as 'sours'") through a decrease in PH resulting from the creation of acid by acid-producing bacteria and yeast (from here on out "bugs" generically). There are 3 basic stages at which this can happen:

-introduction of bugs in the mash ("mash souring"), before sparging the wort to the kettle.
-introduction of bugs in the kettle ("kettle souring"), where the wort is inoculated with bugs before the boil.
-introduction of bugs after the boil, during primary or secondary fermentation.

The first two methods typically produce very rapid drops in PH because there are no other forms of yeast around to compete with the souring agents. Sour mashes are very traditional but also have a reputation of being really easy to **** up (specifically with the introduction of nasty off-flavors due to the presence of too much oxygen). Kettle souring has therefore recently emerged as the preferred way to quickly sour a beer pre-boil, since it's easier to control. When done using lactobacillus, either through some culture pitch or via natural lactobacillus on the surface of malt, the result (if done properly) is a very clean but also one-dimensional lactic sourness. Such beers also provide good vehicles for the use of fruit or other spices.

The third method takes considerably longer, but generally results in a more complex beer as the culture of bugs introduced tends to be more varied (especially once variables such as barrel-aging are introduced), allowing the production of phenols, esters, etc. rather than simply lactic acid. Of course, if one tries to fairly carefully control the mixed fermentation culture, it's certainly possible to obtain barrel-aged, fermented sour beers which are relatively one-dimensional and free of the funk associated with brettanomyces, etc.; for example, see Cascade sours which are fermented with lactobacillus and (I think) saccharomyces.

 

[drgarage1]

Here's my limited, simplistic take on it:

Beer becomes perceptively "sour" in the way most people would use the term (cue some tedious side discussion about how "beers shouldn't be lumped together as 'sours'") through a decrease in PH resulting from the creation of acid by acid-producing bacteria and yeast (from here on out "bugs" generically). There are 3 basic stages at which this can happen:

-introduction of bugs in the mash ("mash souring"), before sparging the wort to the kettle.
-introduction of bugs in the kettle ("kettle souring"), where the wort is inoculated with bugs before the boil.
-introduction of bugs after the boil, during primary or secondary fermentation.

The first two methods typically produce very rapid drops in PH because there are no other forms of yeast around to compete with the souring agents. Sour mashes are very traditional but also have a reputation of being really easy to **** up (specifically with the introduction of nasty off-flavors due to the presence of too much oxygen). Kettle souring has therefore recently emerged as the preferred way to quickly sour a beer pre-boil, since it's easier to control. When done using lactobacillus, either through some culture pitch or via natural lactobacillus on the surface of malt, the result (if done properly) is a very clean but also one-dimensional lactic sourness. Such beers also provide good vehicles for the use of fruit or other spices.

The third method takes considerably longer, but generally results in a more complex beer as the culture of bugs introduced tends to be more varied (especially once variables such as barrel-aging are introduced), allowing the production of phenols, esters, etc. rather than simply lactic acid. Of course, if one tries to fairly carefully control the mixed fermentation culture, it's certainly possible to obtain barrel-aged, fermented sour beers which are relatively one-dimensional and free of the funk associated with brettanomyces, etc.; for example, see Cascade sours which are fermented with lactobacillus and (I think) saccharomyces.

Great summary of Facebook!

Cascade is mostly lacto and sacch (intentionally pitched). I talked to one of their Brewers, and he said there might be some Brett from the barrels, but not on purpose, and in small quantities.

 

[JulianB1]

Great summary of Facebook!

Cascade is mostly lacto and sacch (intentionally pitched). I talked to one of their Brewers, and he said there might be some Brett from the barrels, but not on purpose, and in small quantities.

Yeah this is what I sort-of assumed. I was mostly going off memory from Tonsmeire's book and the section on Cascade, but I figured it was pretty much impossible to keep the barrels completely free of any brett. Certainly they do keep the quantities small enough that very little brett-type funk ends up in the finished beer.

 

[drgarage1]

Yeah this is what I sort-of assumed. I was mostly going off memory from Tonsmeire's book and the section on Cascade, but I figured it was pretty much impossible to keep the barrels completely free of any brett. Certainly they do keep the quantities small enough that very little brett-type funk ends up in the finished beer.

Primarily because they do a full, finished fermentation in steel before racking to barrels, at which point they pitch "a ****-ton of lacto". Almost nothing left for Brett to eat at that point.

 

[furley]

yes


look at it this way...
a kettle sour'd beer is like a bowl of ice cream
a barrel aged long duration fermented wild ale is that same bowl but malted ice cream turned into a banana split covered in hot fudge, peanuts, whip cream, cherry on top and dusted with gold flakes

perfect ELI5 (explain like i'm 5)

thanks

 

[Sage1]

Cascade is mostly lacto and sacch (intentionally pitched). I talked to one of their Brewers, and he said there might be some Brett from the barrels, but not on purpose, and in small quantities.

There’s definitely some pedio floating around… I’ve had a couple of “sick” Cascades that cleaned up after sitting on them for a few months.

 

[sherm10161]

Well, this is something different:

http://www.westcoastersd.com/2015/10/19/ballast-point-going-public/

Seems like a bad idea. AB Inbev is really good at acquiring public companies.

 

[tosh1]

Urban Dictionary

Stupity

A word used by the stupid to describe the stupid. It is a nearly unmentionable word; the mere presence of it speaks volumes about the author. Originated not from a typo, but from actual human error in spelling "Stupidity" in a completely incorrect manner.

 

[steimie]

Seems like a bad idea. AB Inbev is really good at acquiring public companies.

So how does that make it a bad idea?