Random Beer Thoughts

[JulianB1]

Interesting. Thanks for the feedback. At first I was turned off by it, now I’m intrigued.

It works well in terms of extracting just a bit of fruit character and color rather than the beer being a fruit bomb. Jester King and De Garde (and I'm sure others, but those are the first two who come to mind) have been using this method effectively for a while. I really like Detrivore (the version of this that JK does from Montmorency vs. Balaton).

 

[JCastle1]

Interesting. Thanks for the feedback. At first I was turned off by it, now I’m intrigued.

They're great, much more subtle fruit and more drinkable in my opinion. I like La Vie en Rose and Detritivore more than their first fruit counterparts.

 

[Stubs]

They're great, much more subtle fruit and more drinkable in my opinion. I like La Vie en Rose and Detritivore more than their first fruit counterparts.

You're a first fruit counterpart.

 

[JCastle1]

You're a first fruit counterpart.

 

[Previously]

It works well in terms of extracting just a bit of fruit character and color rather than the beer being a fruit bomb. Jester King and De Garde (and I'm sure others, but those are the first two who come to mind) have been using this method effectively for a while.

Modern Times does it often, as well.

 

[dbannister]

LOL. I'm hoping at least one of you is a fan of Indian movies.

 

[regularjohn]

is it possible that the veil could make a good lambic?!?

SeaWatchman

 

[Hookemhops13]

They're great, much more subtle fruit and more drinkable in my opinion. I like La Vie en Rose and Detritivore more than their first fruit counterparts.

While La Vie and Detritivore are great this is just a wildly inaccurate statement that is a blatant smear campaign against the first use fruit beers. .....IMO

 

[keef1]

SeaWatchman

Full disclosure: sarcasm.

 

[jivex5k1]

Note to self, stay away from second use pineapple gose.

You should stay away from a first use pineapple gose.

 

[BadJustin]

Full disclosure: sarcasm.

You're sarcasm.

 

[andrewdrinks]

what on earth

 

[TommyShitt]

what on earth

 

[JCastle1]

what on earth

I don't know what any of this means

 

[iong516]

It works well in terms of extracting just a bit of fruit character and color rather than the beer being a fruit bomb. Jester King and De Garde (and I'm sure others, but those are the first two who come to mind) have been using this method effectively for a while. I really like Detrivore (the version of this that JK does from Montmorency vs. Balaton).

I think the difference in Detritovore and MvB has more to do with the base beers being saison vs AWA, but who knows...

 

[reverseapachemaster1]

LOL. I'm hoping at least one of you is a fan of Indian movies.

Just this classic

 

[Lutter]

I think the difference in Detritovore and MvB has more to do with the base beers being saison vs AWA, but who knows...

Second use fruit, same base, but stainless fermentation vs Barrel aged iirc.

 

[JCastle1]

Second use fruit, same base, but stainless fermentation vs Barrel aged iirc.

Different base but you're right about the fermentation.

 

[JCastle1]

Tried out a local brewpub the other day. They don't have temperature control, they don't aerate their wort, and they don't chill the wort before transferring to fermenters. According to the menu their imperial stout is 1.081 original gravity but only 6% abv, it tasted like flat malt syrup. The IPA tasted like swamp water. I'm honestly baffled by everything they're doing.

 

[quirk6]

Tried out a local brewpub the other day. They don't have temperature control, they don't aerate their wort, and they don't chill the wort before transferring to fermenters. According to the menu their imperial stout is 1.081 original gravity but only 6% abv, it tasted like flat malt syrup. The IPA tasted like swamp water. I'm honestly baffled by everything they're doing.

Where are you? This isn't a place I might stumble into, is it?

 

[furley]

Tried out a local brewpub the other day. They don't have temperature control, they don't aerate their wort, and they don't chill the wort before transferring to fermenters. According to the menu their imperial stout is 1.081 original gravity but only 6% abv, it tasted like flat malt syrup. The IPA tasted like swamp water. I'm honestly baffled by everything they're doing.

did you ask them all these questions while drinking their beers?

are you a beer writer?

 

[jbeezification1]

Interesting. Thanks for the feedback. At first I was turned off by it, now I’m intrigued.

It's like second run barrels. And as noted Jester King La Vie En Rose is quite good and at a much more approachable price point.

Edit. So I was a whole page behind where everyone else gave equal or better input than this. Sorry.

 

[JCastle1]

Where are you? This isn't a place I might stumble into, is it?

Not unless you plan on backpacking through Latin America anytime soon.

did you ask them all these questions while drinking their beers?

are you a beer writer?

I'm a brewer so I'm always curious to see what others are doing. They were brewing when I walked in and I noticed the lack of oxygen tanks, glycol chillers, CIP cart and other basics so I asked about their process. They aerate by dumping through the top of the CCT, let it cool overnight, and pitch yeast the next day.

 

[Lutter]

Different base but you're right about the fermentation.

What’s the base? I just thought it was unbarreled Wunderkind (with MvB being aged with Uberkind).

 

[keef1]

Tried out a local brewpub the other day. They don't have temperature control, they don't aerate their wort, and they don't chill the wort before transferring to fermenters. According to the menu their imperial stout is 1.081 original gravity but only 6% abv, it tasted like flat malt syrup. The IPA tasted like swamp water. I'm honestly baffled by everything they're doing.

When will this myth die about "anybody can start a brewery"? Just because you've homebrewed or have lots of money to throw at shiney equipment doesn't mean that you should.

 

[JCastle1]

What’s the base? I just thought it was unbarreled Wunderkind (with MvB being aged with Uberkind).

They're all totally different unless the website is outdated.

Uberkind: Pilsner Malt, Two-Row Malt, Wheat Malt, Caramunich Malt
Wunderkind: Pilsner Malt, Munich Malt, Raw Wheat, Rolled Oats
MvB: Pilsner Malt, Munich Malt, Two-Row Malt, Malted Wheat, Carared Malt, Crystal Malt, Melanoidin Malt, Roasted Barley
Detritivore: Malted Barley, Flaked Wheat

 

[Lutter]

They're all totally different unless the website is outdated.

Uberkind: Pilsner Malt, Two-Row Malt, Wheat Malt, Caramunich Malt
Wunderkind: Pilsner Malt, Munich Malt, Raw Wheat, Rolled Oats
MvB: Pilsner Malt, Munich Malt, Two-Row Malt, Malted Wheat, Carared Malt, Crystal Malt, Melanoidin Malt, Roasted Barley
Detritivore: Malted Barley, Flaked Wheat

I think I’m probably thinking way too 2012 with their bases. I’ll ask next time I’m out there cause I’m actually curious now.

 

[Eatdregs]

Tried out a local brewpub the other day. They don't have temperature control, they don't aerate their wort, and they don't chill the wort before transferring to fermenters. According to the menu their imperial stout is 1.081 original gravity but only 6% abv, it tasted like flat malt syrup. The IPA tasted like swamp water. I'm honestly baffled by everything they're doing.

Flat maple syrup? Put that **** on pancakes!

 

[sacrelicio]

Not to mention they hyped this announcement for like a week ahead of time, probably trying to get their fanbase to get all excited thinking it was a beer release or something.

I went over to BA to see the reaction and this is largely going over like a lead balloon (aside from some measured discussion on the legal merits of Stone's case), which suggests it's a real failure on Stone's part. Usually over there they are all to eager to cheerlead any attempt to stick it to big beer, but most of them are seeing through this as the lame publicity stunt it is.

 

[andrewdrinks]

When will this myth die about "anybody can start a brewery"? Just because you've homebrewed or have lots of money to throw at shiney equipment doesn't mean that you should.

Anybody can start a brewery if they know what the **** they’re doing. Shout to Elusive Brewing, who started up next to Siren in the UK - their owner, Andy Parker, was doing 5 gallon batches of interesting **** back in 2013 and have almost self-financed their way to national distribution and some very credible beers.