Random Beer Thoughts

[Sam Fu]

Meh, Hopslam is fine for what it is. Nothing more, nothing less.

I laugh at what certain stores are charging for a 6pk of it. ****, some were doing a 2 can limit at around $5 a can. Hilarious

 

[Snarf1]

I laugh at what certain stores are charging for a 6pk of it. ****, some were doing a 2 can limit at around $5 a can. Hilarious

Still? Oh Asheville. Since TN has never had it before, all the stores got enough to keep it in stock year round.

 

[Sam Fu]

Still? Oh Asheville. Since TN has never had it before, all the stores got enough to keep it in stock year round.

Naw, not here. NC actually has one of the more respectable price points for that beer, usually $18-20 a 6 pack, and two 6 pack/case/no limit in most places. Still stupid and I'd rather buy a case of two hearted.

 

[steimie]

Hm, so you're saying it's fine for a disgusting, boozy, sweet, & bitter mess? Sure, why not?

Yes, that's what I'm saying. Thanks for capturing my thoughts so succinctly.

 

[sacrelicio]

Hm, so you're saying it's fine for a disgusting, boozy, sweet, & bitter mess? Sure, why not?

The can I had last night was just straight sugar with a hint of stale hops.

 

[JBP]

We don't need wet hopped beers anymore in general.

 

[HenrikO]

I love Hopslam, thought this year's batch was better than last year's

Shame about no minikegs this year tho

 

[Gonzoillini1]

We don't need wet hopped beers anymore in general.

I love Founders Harvest Ale, Three Floyds Broo Doo and a few others that are mostly local. Harvest limits the availability / timing of these beers and when fresh and on draft they are usually pretty tasty.

 

[uvm2003]

I generally stay away from craft beer lists, but this came into my inbox and I poked through it and found myself agreeing with almost all of the selections.

http://www.foodandwine.com/beer/cra...rican-craft-beers-ever-brewed#Panel-of-voters:

 

[FoudreGuy]

We don't need wet hopped beers anymore in general.

Those are some serious fighting words.

But I'll excuse it if you've never been to Oregon or Washington during fresh hop season.

 

[JBP]

I've just never had a wet-hopped ipa that was better, or even close to, the best non wet-hopped (aka regular) ipa I've had. Surely there's a few good ones out there, but the majority seem to be a gimmick that doesn't really add anything substantial.

 

[RyanG1]

We don't need wet hopped beers anymore in general.

Amen.

Dry hop all the beers!

Also, ISO Hopslam

 

[JCastle1]

I've just never had a wet-hopped ipa that was better, or even close to, the best non wet-hopped (aka regular) ipa I've had. Surely there's a few good ones out there, but the majority seem to be a gimmick that doesn't really add anything substantial.

I agree but I haven't had many examples to be fair. Broo Doo is the most recent one I had when it came out in Aug/Sep and it was fine but nothing that stood out.

 

[FoudreGuy]

I've just never had a wet-hopped ipa that was better, or even close to, the best non wet-hopped (aka regular) ipa I've had. Surely there's a few good ones out there, but the majority seem to be a gimmick that doesn't really add anything substantial.

I could see that being reality if you're far away from the farms where are all the hot newfangled (and patent protected) hops are grown, making it difficult for most little breweries across the country access to them since they're so time sensitive. Out here in September-October tons of fresh hop beers are made. 95% of all breweries make at least one and while there are some duds, there are also some damn fine examples. Fremont's Cowiche Canyon (6-pack cans, widely available) is super damn solid, and then you've got the one off stuff like Holy Mountain and Cloudburst's all Mosaic fresh hop DIPA collab Wetwired which was one of the best beers I had in 2016, fresh hop or not.

 

[quirk6]

I've just never had a wet-hopped ipa that was better, or even close to, the best non wet-hopped (aka regular) ipa I've had. Surely there's a few good ones out there, but the majority seem to be a gimmick that doesn't really add anything substantial.

I agree. I've had some good ones, but most just taste kind of grassy to me.

 

[JCastle1]

I could see that being reality if you're far away from the farms where are all the hot newfangled (and patent protected) hops are grown, making it difficult for most little breweries across the country access to them since they're so time sensitive. Out here in September-October tons of fresh hop beers are made. 95% of all breweries make at least one and while there are some duds, there are also some damn fine examples. Fremont's Cowiche Canyon (6-pack cans, widely available) is super damn solid, and then you've got the one off stuff like Holy Mountain and Cloudburst's all Mosaic fresh hop DIPA collab Wetwired which was one of the best beers I had in 2016, fresh hop or not.

I've been wanting to try that Fremont, I got a couple cans of something else and it was great. And that HM/Cloudburst collaboration sounds ridiculous, need to get my hands on their stuff.

 

[PHBoiler]

I've just never had a wet-hopped ipa that was better, or even close to, the best non wet-hopped (aka regular) ipa I've had. Surely there's a few good ones out there, but the majority seem to be a gimmick that doesn't really add anything substantial.

To be fair I've never had a kettle sour that was better or even close to as good as the best true wild ales (spontaneous fermentation) I've had. I get your point and it is probably true honestly. It's just a different take on the style. Is it necessary? No, but so many "styles" aren't necessary. It's just a different interpretation. I think it's relevant to try and see what the flavors you can get from fresh hops can be. I also understand that some folks just want sour flavor in their beer hence the reason kettle sours exist even though by and large I could do without them.

 

[Gonzoillini1]

I've had this argument before so I won't rehash it here, but the cliff notes version goes like this.

Berliner Weiss, Gose, other traditionally mash or kettle soured beer styles = A-OK.

$20+ bottles of fruited kettle sours masquerading as long term, barrel fermented wild ales = ********.

Just one man's opinion obviously.

 

[HenrikO]

I could see that being reality if you're far away from the farms where are all the hot newfangled (and patent protected) hops are grown, making it difficult for most little breweries across the country access to them since they're so time sensitive. Out here in September-October tons of fresh hop beers are made. 95% of all breweries make at least one and while there are some duds, there are also some damn fine examples. Fremont's Cowiche Canyon (6-pack cans, widely available) is super damn solid, and then you've got the one off stuff like Holy Mountain and Cloudburst's all Mosaic fresh hop DIPA collab Wetwired which was one of the best beers I had in 2016, fresh hop or not.

Cowiche Canyon is fire, big ragret that I missed it last fall

 

[litheum94]

I could see that being reality if you're far away from the farms where are all the hot newfangled (and patent protected) hops are grown, making it difficult for most little breweries across the country access to them since they're so time sensitive. Out here in September-October tons of fresh hop beers are made. 95% of all breweries make at least one and while there are some duds, there are also some damn fine examples. Fremont's Cowiche Canyon (6-pack cans, widely available) is super damn solid, and then you've got the one off stuff like Holy Mountain and Cloudburst's all Mosaic fresh hop DIPA collab Wetwired which was one of the best beers I had in 2016, fresh hop or not.

I loved all of the Fremont fresh hops, and they were definitely better than 90% of the shelf IPAs I have access to.

 

[agrippin]

I could see that being reality if you're far away from the farms where are all the hot newfangled (and patent protected) hops are grown, making it difficult for most little breweries across the country access to them since they're so time sensitive. Out here in September-October tons of fresh hop beers are made. 95% of all breweries make at least one and while there are some duds, there are also some damn fine examples. Fremont's Cowiche Canyon (6-pack cans, widely available) is super damn solid, and then you've got the one off stuff like Holy Mountain and Cloudburst's all Mosaic fresh hop DIPA collab Wetwired which was one of the best beers I had in 2016, fresh hop or not.

Ended up in Seattle during the end of September when all the fresh hop stuff was coming out. No regrets, some of the best beer I drank last year.

 

[FoudreGuy]

Ended up in Seattle during the end of September when all the fresh hop stuff was coming out. No regrets, some of the best beer I drank last year.

This guy.

This guy here.

This guy knows. He knows.

 

[agrippin]

This guy.

This guy here.

This guy knows. He knows.

Cone & Cone from Holy Mountain and Cloudburst's Essence of Wetness and Water Weight were my favorites. I miss Seattle

 

[2plums4one]

I've had this argument before so I won't rehash it here, but the cliff notes version goes like this.

Berliner Weiss, Gose, other traditionally mash or kettle soured beer styles = A-OK.

$20+ bottles of fruited kettle sours masquerading as long term, barrel fermented wild ales = ********.

Just one man's opinion obviously.

Well said.

 

[user 312341]

Meh, Hopslam is fine for what it is. Nothing more, nothing less.

2013: Traded for Hopslam
2014: Bells launched here on my birthday. Chased some Black Note with some Hopslam and don't recall much else.
2015: "Oracle > Hopslam but I'll still drink it"
2016: "Oh look, Hopslam's still here, and it's been OT at my bar for a week." *orders something else*
2017: I really don't even care.

My, how the times change.

Fremont's Cowiche Canyon (6-pack cans, widely available) is super damn solid

Really liked this too. I don't go crazy for wet hops either, but if I had easy access to this, I'd scoop it for sure. Might even wait on a (grocery store checkout) line for it.

 

[JulianB1]

I generally stay away from craft beer lists, but this came into my inbox and I poked through it and found myself agreeing with almost all of the selections.

http://www.foodandwine.com/beer/cra...rican-craft-beers-ever-brewed#Panel-of-voters:

Agreed, among "general interest beer articles/lists" this is Hall-of-Fame level. Besides most of the entries making a lot of sense, the descriptions were well done with plenty of good historical info. I found myself thinking "yeah, I totally see why this beer is on the list" after reading each of them.

 

[Snarf1]

Agreed, among "general interest beer articles/lists" this is Hall-of-Fame level. Besides most of the entries making a lot of sense, the descriptions were well done with plenty of good historical info. I found myself thinking "yeah, I totally see why this beer is on the list" after reading each of them.

I just skimmed it, but what 4 Anchor beers?

JulianB, please.

 

[uvm2003]

I just skimmed it, but what 4 Anchor beers?

JulianB, please.

Porter, Christmas, steam, and liberty.

The Porter was the first "craft" beer I had when I was 16 or so, quite awhile ago. While that was too much for my teenage palate, it's still such a killer beer and a stalwart of the style.

 

[RedCoffee]

I just skimmed it, but what 4 Anchor beers?

JulianB, please.

Ain't tryin to be that guy, buuuuut the voters on this list are very interesting, eh?

~~~~~~~~~~~~~~

Joshua Bernstein, Author, Complete IPA, The Complete Beer Course and Brewed Awakening
Sam Calagione, Founder, Dogfish Head Brewery
Jimmy Carbone, Owner, Jimmy’s No. 43 (New York City); Founder, Beer Sessions Radio
Geoff Deman, Head Brewer, Free State Brewing Company
Greg Engert, Beer Director & Partner, Neighborhood Restaurant Group (Washington, DC)
Ethan Fixell, Freelance Beer, Wine & Spirits Writer; Beverage Educator
Aaron Goldfarb, Novelist & Beer Writer
Ken Grossman, Founder/Owner, Sierra Nevada Brewing Co.
Stephen Hale, Ambassador Brewer, Schlafly Beer
Gregory Hall, Founder, Virtue Cider; Former Brewmaster, Goose Island Beer Co.
Brendan Hartranft, Co-owner, Local 44, Strangelove’s and Clarkville (Philadelphia)
Julia Herz, Craft Beer Program Director & Publisher, CraftBeer.com
Jeppe Jarnit-Bjergsø, Founder, Evil Twin Brewing; Owner, Tørst (Brooklyn)
Noah Kaufman, Digital Editor, Food & Wine
Justin Kennedy, Freelance Beer Writer; Producer Steal This Beer podcast and Beer Sessions Radio
Jim Koch, Founder, Samuel Adams
Jason Perkins, Brewmaster, Allagash Brewing Company
Michael Roper, Owner, The Hopleaf Bar (Chicago)
Patrick Rue, Founder/CEO, The Bruery
Scott Ungermann, Brewmaster, Anchor Brewers and Distillers
John Verive, Contributor, L.A. Times Food; Founder, Beer of Tomorrow

~~~~~~~~~~~~~~

It's not a conspiracy or anything because the list is right there at the bottom of the article. Still, big shocker that so many of these folks' beers landed on this list. I believe the list is good, sure. Still funny.

 

[arren]

That list was pretty insightful; enjoyed it.

Funny; this past weekend, I had a Sierra Nevada Pale Ale at Disneyland for the first time in like 6 years, and I was blown away at how incredibly it holds up compared to the new haze craze. Shows that it's good to periodically get your head out of your ass, stop chasing the new ****, and go back to appreciating some of the established classics.