Random Beer Thoughts

[ccbstl]

It's an effect of circulation being cut off from the hands, especially in cold weather, and occurs most often during ice climbing from gripping too tightly/too long on the handle of an ice tool. Once you're finished and can relax your hands/arms, the blood rushes back into your fingers. The resulting sensation is uniquely painful in a way that makes you want to barf and scream simultaneously, hence the name. I've experienced it a few times, and it lives up to its name and reputation.

 

[iong516]

Screaming barfies just makes me think about a few keg parties in college where I overfilled my stomach and...

 

[coach1]

Right, I understand that. As long as they are clear in their labeling, I don't see an issue. I just don't get the "calling out" of gluten removed breweries. Seems like they should focus more on educating people of the difference than talking **** about other breweries, but maybe that's just me.

I don't have a dog in this fight, but from my limited experience with "gluten removed" beers, they don't seem to make much effort to highlight the fact that they're gluten removed vs. gluten free. I assume the gripe from legit GF breweries would be that the gluten removed breweries present themselves as safe for gluten intolerant people, when in fact they aren't (or at least might not be).

 

[EvenMoreJesus]

I don't have a dog in this fight, but from my limited experience with "gluten removed" beers, they don't seem to make much effort to highlight the fact that they're gluten removed vs. gluten free. I assume the gripe from legit GF breweries would be that the gluten removed breweries present themselves as safe for gluten intolerant people, when in fact they aren't (or at least might not be).

And, therein, lies the rub. Not everyone with gluten intolerance is going to have issues with beer with the gluten removed. That said, unless your beer is 100% gluten free, you shouldn't be advertising it as such, as people could have some serious health issues from drinking it if they are severely intolerant like someone with Sprue.

 

[Der Fuchs]

It's an effect of circulation being cut off from the hands, especially in cold weather, and occurs most often during ice climbing from gripping too tightly/too long on the handle of an ice tool. Once you're finished and can relax your hands/arms, the blood rushes back into your fingers. The resulting sensation is uniquely painful in a way that makes you want to barf and scream simultaneously, hence the name. I've experienced it a few times, and it lives up to its name and reputation.

So like Raynaud’s Phenomenon or vibrational white finger?

Interesting.

 

[quirk6]

It's an effect of circulation being cut off from the hands, especially in cold weather, and occurs most often during ice climbing from gripping too tightly/too long on the handle of an ice tool. Once you're finished and can relax your hands/arms, the blood rushes back into your fingers. The resulting sensation is uniquely painful in a way that makes you want to barf and scream simultaneously, hence the name. I've experienced it a few times, and it lives up to its name and reputation.

Back when I lived in Rochester I went up to Charlotte Beach to take some pictures during some crazy weather.

I wasn't wearing any gloves when I did that and my fingers froze clutching my camera. When I got back to my car and put my fingers into the heat I experience one of the more intense pains of my life. It wasn't quite screamy or barfy, though, but still intense.

 

[jivex5k1]

Vetasan might be designed for horses but it works great on humans too.

 

[boogercrack]

Vetasan might be designed for horses but it works great on humans too.

I think you mean ketamine

 

[Lutter]

ketamine

 

[MikeJones]

This show was great.

 

[boogercrack]

This show was great.

What was it?
For.... science.

 

[MikeJones]

What was it?
For.... science.

Russian Doll on Netflix.

 

[Lutter]

What was it?
For.... science.

Russian Doll on Netflix.

You'd like it... it's like Groundhog Day... on ketamine.

 

[MikeJones]

You'd like it... it's like Groundhog Day... on ketamine.

With a touch of Donnie Darko.

 

[skrip]

You'd like it... it's like Groundhog Day... on ketamine.

well looks like i need check this out haha

 

[gregkoko]

So like Raynaud’s Phenomenon or vibrational white finger?

Interesting.

Raynaud's is annoying as ****. I developed it last year. Luckily not super severe but holy **** it just makes me yearn for spring.

 

[Jnorton00]

Anyone else think that this cat kind of looks like Sam Calagione?

 

[CoinStarChange]

Anyone else think that this cat kind of looks like Sam Calagione?

 

[EvenMoreJesus]

Anyone else think that this cat kind of looks like Sam Calagione?

He's just sad because he spent all last month drinking SeaQuench for JanuQuenchy and now wants to shove a can up Sam's *******.

 

[WhalezB4Rarez]

http://northpennnow.com/round-guys-hops-are-killing-variety-p867-120.htm

Hops are Killing Variety

Over the past few months, I have been conducting beer seminars at our Lansdale and Glenside locations. These seminars allow me to share the history of different beers, take people through a guided tasting and help them understand more about beer styles. The classic beer styles evolved in so many ways, be it available ingredients or copying a popular style or necessity. What scares me most about the craft beer scene today is that many of these classic styles are facing extinction on store shelves, and if left unchecked, it could be the death of craft beer as we know it.

This article hyper local to the SEPA area but it probably speaks to the general landscape of craft beer in the US right now.

Death of craft beer though? That may be a bit much. Death of variety? Maybe.

 

[EvenMoreJesus]

This article hyper local to the SEPA area but it probably speaks to the general landscape of craft beer in the US right now.

Death of craft beer though? That may be a bit much. Death of variety? Maybe.

There are definitely great, fresh versions of unpopular styles out there, you just have to look hard for them. The homogeneity of craft beer is kinda irritating, but nothing more than that. Just narrows down the places that I go to get and drink beer, is all.

 

[FoudreGuy]

http://northpennnow.com/round-guys-hops-are-killing-variety-p867-120.htm

Hops are Killing Variety



This article hyper local to the SEPA area but it probably speaks to the general landscape of craft beer in the US right now.

Death of craft beer though? That may be a bit much. Death of variety? Maybe.

Went in expecting "No one makes a brown ale!" and was not disappointed.

No one makes a brown because no one buys them.

 

[WhalezB4Rarez]

Went in expecting "No one makes a brown ale!" and was not disappointed.

No one makes a brown because no one buys them.

Dogfish Head still makes Indian Brown...oh wait.

 

[FoudreGuy]

"No one makes a good brown ale!" is the stereotypical grumpy old dude complaint both online and off.

 

[stupac2]

I'm someone who gets excited when he sees an English Mild on a menu and even I don't give a **** about brown ales.

 

[FoudreGuy]

We've got a brewery up here (Machine House) whose flagship beer is Dark Mild, they sponsor March Mildness events around Seattle every year, and another one (Matchless) who releases one in cans.

As for browns, Holy Mountain did a barrel aged variant of their King's Head double brown and even bottled some. It was fantastic and the only beer that didn't sell out immediately on that release day.

 

[EvenMoreJesus]

Went in expecting "No one makes a brown ale!" and was not disappointed.

No one makes a brown because no one buys them.

I'm someone who gets excited when he sees an English Mild on a menu and even I don't give a **** about brown ales.

If the only beers on the menu were AALs and Brown Ales, I'd probably be drinking High Life all night. Brown Ales, with very few exceptions, are pants.

 

[falc0n26001]

I would say out of every beer style, brown ales are the least popular, even compared to all the sessionable British styles. Hoppy browns can be good, I guess. I am probably thinking of Port Brewing's Board Meeting Brown when I say this, which I haven't had in probably... six years? (It doesn't help that I live in Oregon now, where we almost never get Port Brewing.) At the bar I work at, we basically never have a brown ale on, but we do try and keep an amber/red ale on tap, because there is the sort of person who insists that amber/red ales are good (they are not good, besides the hoppy examples, like Blazing World, which these drinkers are almost never looking for). Next least popular would probably be scotch ales. The other bar I work at only has ten taps, and a guy was shocked the other day that we didn't have a scotch ale on tap. I was going to tell him that the only scotch ale we would ever have would be some 11% barrel aged version, but he ordered the Czech dark lager and was very happy.

It's been funny seeing people comment lately on here that sour beers are no longer popular. They're still very, very popular in Oregon. Then again, so are lagers, to a degree I've never seen in California. Most "beer nerds" I know freak out the most over a good lager nowadays. It makes sense, with the whole IPA->stout->sour->lager progression that most of us seemed to have gone through. Then again, there are now several branches of beer drinker. There's the people I mentioned, and then a new group, basically all under 25, who love hazy IPAs, pastry stouts, beer with lactose, super berliners, and other ******** (it's not ALL ********, there are great examples of all of those, but you know what I mean), and don't even want to try a good pilsner or dunkel.

I'm just glad we now have Chuckanut regularly in Oregon, who basically only make lagers (and a Kolsch, and alt, and a wheat ale that tastes like a lager). They, and now Wayfinder (also specializing in lagers) are selling a ton over the last year.

 

[danbanana]

As for browns, Holy Mountain did a barrel aged variant of their King's Head double brown and even bottled some. It was fantastic and the only beer that didn't sell out immediately on that release day.

That was the best beer I had at Half Acre's Far and Away fest this past fall. I got 3 pours.

About 5 years ago, The Twisted Spoke released a series of beers under the brewery name Nomad. They were brown ales and all aged in old-ass Stitzl-Weller barrels. Some details here.

Basically, it was brewed at Goose Island Clybourn (prior to their absorption into In-Bev) and aged in very old, very expensive barrels that have a common lineage with the holy grail Pappy stuff. We expected these things to be the next OG Rare and... no one gave a **** about them. Brown ales, y'know?

The beers were great though. And mostly because the beer didn't contribute a lot; it was just a medium to get the barrel flavor which was as intense as I've ever had in a beer. I kind of wish I didn't finish my last one as soon as I did because I'd be curious to see whether they would have held up for a longer period or the beer would have killed it.

 

[EvenMoreJesus]

I would say out of every beer style, brown ales are the least popular, even compared to all the sessionable British styles. Hoppy browns can be good, I guess. I am probably thinking of Port Brewing's Board Meeting Brown when I say this, which I haven't had in probably... six years? (It doesn't help that I live in Oregon now, where we almost never get Port Brewing.) At the bar I work at, we basically never have a brown ale on, but we do try and keep an amber/red ale on tap, because there is the sort of person who insists that amber/red ales are good (they are not good, besides the hoppy examples, like Blazing World, which these drinkers are almost never looking for).

American Ambers aren't anything to write home about. If we start talking about Altbier, though, my opinion differs greatly.

Next least popular would probably be scotch ales. The other bar I work at only has ten taps, and a guy was shocked the other day that we didn't have a scotch ale on tap. I was going to tell him that the only scotch ale we would ever have would be some 11% barrel aged version, but he ordered the Czech dark lager and was very happy.

I do wish more breweries would make something along the lines of Odell 90 Shilling, but me and the guy you mentioned are probably the only people looking for it.

It's been funny seeing people comment lately on here that sour beers are no longer popular. They're still very, very popular in Oregon. Then again, so are lagers, to a degree I've never seen in California. Most "beer nerds" I know freak out the most over a good lager nowadays. It makes sense, with the whole IPA->stout->sour->lager progression that most of us seemed to have gone through. Then again, there are now several branches of beer drinker. There's the people I mentioned, and then a new group, basically all under 25, who love hazy IPAs, pastry stouts, beer with lactose, super berliners, and other ******** (it's not ALL ********, there are great examples of all of those, but you know what I mean), and don't even want to try a good pilsner or dunkel.

True sour beers are a niche product. There will always be those that enjoy them, but they'll never be wildly popular. The abominations being made by a lot of breweries that they call sour beers don't fit into that category, though.