RonnieBiggs
Well-Known Member
Cheers
What are you drinking now?
- Thread starter Dude
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Post keg sample, 10.7% Quad, for breakfast....to kill the hangover. 
Everyone at work knows me as the local drunk anyway!
Definitely more like '3-Philosophers'. Next one will be more Westvleteren 12.
Everyone at work knows me as the local drunk anyway!Definitely more like '3-Philosophers'. Next one will be more Westvleteren 12.
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Slumming? 
TwistedGray
El Jefe Brewing Company
Car Show today so I dropped the car off and walked down to the little little pour house
I can’t tell you how happy I am that Heineken ships beer to us in these fantastic 24 ounce cans. Kinda like a mini-keg, now that I think about it! Nothing like METAL to shield delicious beers from all the evils of the world!
The West coast of America is far away from the European brewers. I can remember when I was a fledgling beer drinker, occasionally getting some Heineken in – you guessed it – “them green bottles!” That’s OK, a lot of the Euro beers arrived in green bottles - that seemed like the thing to do. Grolsch, Lowenbrau and a host of others came in green glass. It was no surprise at all when we cracked one open, poured it into the glass and experienced that skunky UV-struck taste and smell!
Of course we had no idea that’s what we were experiencing. Back then, we thought ALL German/Dutch/French/Italian beers, or anywhere else shipping green glass had that smell and taste. We “expected it!” Hey, “that’s the way import beer tastes!"
A lot of brewers have now given up the green glass, and I think that’s a great thing – still we have some holdouts that come over wearing the green glass, Heineken included for that matter. The beer has to be radically protected to survive without ‘Ol Sol shining down the sinister love on these. Metal shields the beer wonderfully.
I think Heineken is taking the right approach – still including the green for marketing purposes – a great big green can! I just wish they would follow Pilsner Urquell’s lead and switch over to the brown glass. You aren’t going to lose market share fellas, we’re not married to green glass…. In fact you might pick up a few sales points! The beer community now gets it! Proost!
The West coast of America is far away from the European brewers. I can remember when I was a fledgling beer drinker, occasionally getting some Heineken in – you guessed it – “them green bottles!” That’s OK, a lot of the Euro beers arrived in green bottles - that seemed like the thing to do. Grolsch, Lowenbrau and a host of others came in green glass. It was no surprise at all when we cracked one open, poured it into the glass and experienced that skunky UV-struck taste and smell!
Of course we had no idea that’s what we were experiencing. Back then, we thought ALL German/Dutch/French/Italian beers, or anywhere else shipping green glass had that smell and taste. We “expected it!” Hey, “that’s the way import beer tastes!"
A lot of brewers have now given up the green glass, and I think that’s a great thing – still we have some holdouts that come over wearing the green glass, Heineken included for that matter. The beer has to be radically protected to survive without ‘Ol Sol shining down the sinister love on these. Metal shields the beer wonderfully.
I think Heineken is taking the right approach – still including the green for marketing purposes – a great big green can! I just wish they would follow Pilsner Urquell’s lead and switch over to the brown glass. You aren’t going to lose market share fellas, we’re not married to green glass…. In fact you might pick up a few sales points! The beer community now gets it! Proost!
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![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Experimental hazy DIPA with Citra, Mosaic and Nelson. Think I've avoided posting this so far, for a couple of reasons.
One, it's quite an ugly beer. It looks oxidised, even though it isn't - the darker hue is a result of extending the boil to take a work call that lasted like an hour.
Two, it's taken a LONG time to get into it's stride. I think I kegged it in late April and the hop burn was so bad for the first 6 weeks that I pulled it out of my kegerator for about the same. It then spent maybe 2 weeks chilling in mid July before I hooked it back up, by which point it was tasting properly ludicrous.
Whirlpooled around 16g/L and dry hopped at about 20g/L. A ridiculously thick, sweaty-gym-sock 8.5% Mosaic bomb that can realistically only be consumed by the third pint.
One, it's quite an ugly beer. It looks oxidised, even though it isn't - the darker hue is a result of extending the boil to take a work call that lasted like an hour.
Two, it's taken a LONG time to get into it's stride. I think I kegged it in late April and the hop burn was so bad for the first 6 weeks that I pulled it out of my kegerator for about the same. It then spent maybe 2 weeks chilling in mid July before I hooked it back up, by which point it was tasting properly ludicrous.
Whirlpooled around 16g/L and dry hopped at about 20g/L. A ridiculously thick, sweaty-gym-sock 8.5% Mosaic bomb that can realistically only be consumed by the third pint.
Ft. Worth brewed sour. Nice fruity aroma, taste is much less pronounced. Carbonation quickly dissipated, leaving it pretty flat.
Brockness Monster
Well-Known Member
HB Belgian Single. Two weeks in the bottle. Heavy sulfur, still pretty rough. At 5% I was hopi g this would be ready pretty quick. Gonna have to sit on it a while
A tasty treat. Can't say I've had a bad beer from Lagunitas.
Hot and humid round of golf. 19th
MBC Lunch
MBC Lunch
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Needed a cold crushable lager to quench my thirst after sweating my a** off working on my wife's engine, all torn down and ready for rebuild.
Brockness Monster
Well-Known Member
Been a hot minute since i had one of these
First beer went down like water, next up while relaxing on the deck.
Fieldwork Brewing - Pulp
Easy drinking 13% barleywine from Bissell Brothers
HB brown
Perfect Rob Roy
Let it begin..only one day off so lots to make up for
Wheat ale brewed by Parish in Broussard, LA, to go with my Cajun twice baked potato. Tasty.
HB Quad. Needs a few months but had to have one.
Out and about on my day off enjoying some excellent beers.
I had a couple at an exceptional local brewery, Kairoa. This is a saison called Rye and Dry with some local fruits. It was very well done. Just subtle fruit notes.
I added the Citra Flash mob by Russian River after my original post …
I had a couple at an exceptional local brewery, Kairoa. This is a saison called Rye and Dry with some local fruits. It was very well done. Just subtle fruit notes.
I added the Citra Flash mob by Russian River after my original post …
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Great west coast IPA from Pizza Port while trying to plot a brew day tomorrow. The timing will be tight
^an excellent hazy^, had one myself tonight, after an MBC "Lunch" - which (dare I say it) while a fine example of a classic IPA was commensurately pedestrian wrt character impact by comparison.
I have 70-something year old taste buds that need to get punched in the face to reaaaally savor the gusto
Cheers!
I have 70-something year old taste buds that need to get punched in the face to reaaaally savor the gusto
Cheers!
RonnieBiggs
Well-Known Member
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