I really want to get my hands on the Sierra Nevada Beer Camp 12 Pack. So badly.
Also, I started brewing about a month ago. I'm so hooked, but the amount you have to learn and that can be changed through certain variables is staggering. It's like cooking and baking to the extreme. It's pretty amazing. We're hoping to try maybe an Oatmeal Stout with Coldbrew Coffee, a Hefeweizen/Wheat Beer with Tea and maybe a Cucumber/Lime Beer of some kind.
My first homemade beer had 2 Row/Munich/Victory Malts and 8 Different Kinds of Hops. Can't wait to try this in about 3 weeks.
So since my Dad doesn't really understand too much about beer and he has to give up on whiskey due to a heart condition combined with potential type 2 diabetes rearing its head. I bought him a bunch of different beers.
Weisenstaphen Heffe Weissbier (wheaty, refined, but can get boring) Weisenstaphen Kristall Weissbier (like above but so easy to drink) Gage Road Pils (Has amazing variety of taste for such a low alcohol beer) 28 Pale Ale (great with burgers or after work) Karl Strauss Red Trolley Ale (how does beer taste like caramel this is crazy) Sleeping Giant IPA (kick in the mouth)
I wanted to do the biggest face palm when he couldn't tell the difference between the pilsner and the wheat Weisenstaphen.
At least I get to taste all these great beers now and I think he's slowly working out how to sense the taste.
I've really gotten heavy into the craft beer community for a year now. I'm at the point where I've started to trade with people online. The beer community is pretty chill and supportive, but fanatical when it comes to certain whales or highly respected names. (So many posts about Russian River, Heady Topper, Bourbon County Stout, Gingerbread Stout) I've started my own cellar with beers from 2012 and the world of beer is just so interesting when it comes to every little detail. From brewing, to aging, to learning the ins-and-outs of distribution and limited quantities.
I'm really thankful Virginia has come into it's own in the USA with our beer scene. From Devil's Backbone, Hardywood, Three Brothers (45 minutes away), Blue Mountain, and AleWerks to name a few. We also just got Stone to open up an East Coast Location in Richmond which is a huge win for us. I've sent some beers to my podcasting friends in Texas and I'm always happy when one of our best beers impresses other people.
I'm going to get back to homebrewing with a friend of mine. We've done two homebrew batches and both have ended up infected. We have the sanitizing equipment, but we aren't meticulous enough, especially when it comes to boiling and keeping every single ingredient in tact. For our next beer, we're going to do a beer that really benefits from only doing a primary fermentation in one container rather than two. (We believe we have screwed up from transporting from fermentation to carboy) So we're looking for a style to satisfy that...hopefully a Porter or Scotch Ale.
Some new favorites I've had over this year. -Jai Alai IPA from Cigar City Brewery in Florida. -Belgian Red/Serendipity/Raspberry Tart from New Glarus -Liepzeiger Gose. (Best Gose IMO. Even better than Westbrook) -Modus Hoperandi by Ska Brewery (PIcked it up in Outer Banks) -Duchesse de Bourgogne by Brouwerij Verhaeghe -Hopslam Ale (2014) by Bells
-Belgian Red/Serendipity/Raspberry Tart from New Glarus Beer is one fascinating subject.
Does this taste as sweet as a Belgian cherry kriek?
I actually think the New Belgian Fruit Beers are more on the sweeter side. They are tart, but I find they are more jammy and luscious. Most krieks I tasted are on the sour-tart side like lambics, but these are true fruit beers. If I were to rate the New Belgian Beers on a scale of Sweet to Tart:
Strawberry Rhubarb > Belgian Red > Serendpity = Raspberry Tart.
But if you have the chance to get any of them? Do it. They are all equally phenomenal. Go with what fruit you love and if you don't like it, people are always willing to trade for them (or share it at a beer share and everyone will love you)
-Belgian Red/Serendipity/Raspberry Tart from New Glarus Beer is one fascinating subject.
Does this taste as sweet as a Belgian cherry kriek?
I actually think the New Belgian Fruit Beers are more on the sweeter side. They are tart, but I find they are more jammy and luscious. Most krieks I tasted are on the sour-tart side like lambics, but these are true fruit beers. If I were to rate the New Belgian Beers on a scale of Sweet to Tart:
Strawberry Rhubarb > Belgian Red > Serendpity = Raspberry Tart.
But if you have the chance to get any of them? Do it. They are all equally phenomenal. Go with what fruit you love and if you don't like it, people are always willing to trade for them (or share it at a beer share and everyone will love you)
We don't have that much of an infrastructure in my city so I tend to go to pubs which specialise in specific beers (e.g. one of my favourites is The Belgian Beer Cafe) or get them from stores which import international beers.
Well, I can't think of a lot of compelling reasons why he would be a fraud - I'm not the scientist here, and we don't have much information regardless. And he's not the first to manage something like it, he just might be the first to try it with Spirits - I recall a dude over in New Zealand managed to figure out a method to age wine very quickly by exposing it to an extremely strong electric field not so long ago, maybe 2010 or so?
I just question the usefulness of it. Not all spirits benefit from aging for long periods - we get told a LOT that older is better, but often, older is just older.
Still, if he's on the up and up, that's potentially pretty exciting news, just not in terms of being able to drink a "20 year" rum a lot sooner than advertised.
With careful analysis and chemical engineering work, it wouldn't surprise me to see someone artificially create the effects of the aging process, although it'll probably take a lot of time to get things just right.
I can definitely see this being useful, though - a major challenge with distilling is that it's years from the initial investment in making a batch to the actual payoff, and shortening the turnaround majorly reduces the up-front costs for experimentation and small distilleries. I'm excited to see if they can do anything with this.
Edit: If this is legit, and it appears to be from the article, it'll massively increase distilleries' ability to try out weird ideas in small batches, and it'll make craft distilleries actually economically feasible. It could very well be awesome.
Looks legit. Flavor profiles are complicated. This seems more efficient too. Less batch lose means more product to sell. Hopefully it'll be quality booze at a reduced price.
I drink a bunch of craft beers and they make limited run batches to experiment with tastes that can be marketed at restaurants. I'm just thinking that a 6 year lag time is kind of difficult to deal with when you want to figure out what taste works better.
I do agree new players in the market will be cool.
Aside from almost every imperial stout, my favorite beers tend to be barrel-aged oatmeal stouts. Barrel aging I used to be all about in general, but nowadays most of the beers I've tried seem to go overboard and become syrup. Yuck. I think the last good Barrel aged imperial that I've enjoyed thoroughly was the Sierra Nevada Barrel Aged Narwhal.
I left an empty Arizona Mucho Mango can alone for five days and it smelled like beer at the end. Can I make Mucho Mango Beer? Obviously I'd need to add something, but is there something simple I could add?
There are plenty of mango beers these days. It just comes adding the fruit in secondary fermentation. (The fermentation step done before bottling or putting beer on draft). Some beers are even served through a randall (or if you are at home, maybe use a french press) to infuse a specific kind of flavor into a beer, like cocoa nibs for a stout or citrus for an IPA. Use some high quality extract or the fruit itself.
If you want a mango beer, get a Ballast Point Mango Even Keel. Ballast Point is available everywhere in the USA.
Trying to experiment on my own terms with special ingredients to put in secondary. Next beer I make will be a Saison infused with Lime & Cucumber.
Do they still sell those "Spike Your Juice kits?" Find a container for your mucho mango, add yeast, add an airlock, and in 2 days you got yourself some hooch. There's plenty of guidelines found through Google. Might have to find a homebrewing store to get some of those materials.
Comments
Also, I started brewing about a month ago. I'm so hooked, but the amount you have to learn and that can be changed through certain variables is staggering. It's like cooking and baking to the extreme. It's pretty amazing. We're hoping to try maybe an Oatmeal Stout with Coldbrew Coffee, a Hefeweizen/Wheat Beer with Tea and maybe a Cucumber/Lime Beer of some kind.
My first homemade beer had 2 Row/Munich/Victory Malts and 8 Different Kinds of Hops. Can't wait to try this in about 3 weeks.
I bought him a bunch of different beers.
Weisenstaphen Heffe Weissbier (wheaty, refined, but can get boring)
Weisenstaphen Kristall Weissbier (like above but so easy to drink)
Gage Road Pils (Has amazing variety of taste for such a low alcohol beer)
28 Pale Ale (great with burgers or after work)
Karl Strauss Red Trolley Ale (how does beer taste like caramel this is crazy)
Sleeping Giant IPA (kick in the mouth)
I wanted to do the biggest face palm when he couldn't tell the difference between the pilsner and the wheat Weisenstaphen.
At least I get to taste all these great beers now and I think he's slowly working out how to sense the taste.
I'm really thankful Virginia has come into it's own in the USA with our beer scene. From Devil's Backbone, Hardywood, Three Brothers (45 minutes away), Blue Mountain, and AleWerks to name a few. We also just got Stone to open up an East Coast Location in Richmond which is a huge win for us. I've sent some beers to my podcasting friends in Texas and I'm always happy when one of our best beers impresses other people.
I'm going to get back to homebrewing with a friend of mine. We've done two homebrew batches and both have ended up infected. We have the sanitizing equipment, but we aren't meticulous enough, especially when it comes to boiling and keeping every single ingredient in tact. For our next beer, we're going to do a beer that really benefits from only doing a primary fermentation in one container rather than two. (We believe we have screwed up from transporting from fermentation to carboy) So we're looking for a style to satisfy that...hopefully a Porter or Scotch Ale.
Some new favorites I've had over this year.
-Jai Alai IPA from Cigar City Brewery in Florida.
-Belgian Red/Serendipity/Raspberry Tart from New Glarus
-Liepzeiger Gose. (Best Gose IMO. Even better than Westbrook)
-Modus Hoperandi by Ska Brewery (PIcked it up in Outer Banks)
-Duchesse de Bourgogne by Brouwerij Verhaeghe
-Hopslam Ale (2014) by Bells
Beer is one fascinating subject.
Strawberry Rhubarb > Belgian Red > Serendpity = Raspberry Tart.
But if you have the chance to get any of them? Do it. They are all equally phenomenal. Go with what fruit you love and if you don't like it, people are always willing to trade for them (or share it at a beer share and everyone will love you)
I'ma go upvote that motherfucker.
(I post a lot of my own content to /r/homebrewing, /r/archaeology, and a couple of other places.)
http://www.wired.com/2015/04/lost-spirits/
I just question the usefulness of it. Not all spirits benefit from aging for long periods - we get told a LOT that older is better, but often, older is just older.
Still, if he's on the up and up, that's potentially pretty exciting news, just not in terms of being able to drink a "20 year" rum a lot sooner than advertised.
I can definitely see this being useful, though - a major challenge with distilling is that it's years from the initial investment in making a batch to the actual payoff, and shortening the turnaround majorly reduces the up-front costs for experimentation and small distilleries. I'm excited to see if they can do anything with this.
Edit: If this is legit, and it appears to be from the article, it'll massively increase distilleries' ability to try out weird ideas in small batches, and it'll make craft distilleries actually economically feasible. It could very well be awesome.
This will, however, totally create a market for "real" aged booze, and will also probably hilariously result in lots of bullshit claims for tasters.
I'm just thinking that a 6 year lag time is kind of difficult to deal with when you want to figure out what taste works better.
I do agree new players in the market will be cool.
I feel like I see Mannys more than I see M&J, but I think M&J is better anyway. They're both good.
If you want a mango beer, get a Ballast Point Mango Even Keel. Ballast Point is available everywhere in the USA.
Trying to experiment on my own terms with special ingredients to put in secondary. Next beer I make will be a Saison infused with Lime & Cucumber.