unknown
fuck ftagn
Any vintage of De Struise Pannepot. Also, St Bernardus Abt 12 is the original recipe for Westvletern 12. You also can't go to Belgium and not drink stupid amounts of Cantillon and Drie Fonteinen
Beer
- Thread starter King Richard
- Start date
V.V.V.V.V.
Houses Ov Mercury
dwellerINTHEdark
Curator of the mausoleum
It's a porter. I think it's essentially the same as Liquid Bliss except PB&J as opposed to peanut butter and chocolate. I have a 12oz Liquid Bliss at home that I will try later.
Krigloch the Furious
Pants full of poo
I got the "holy shit" out of alot of the New Belgium beers. Good stuff
The Ranger IPA is delicious for the price.
TechnicalBarbarity
Poser Disposer
Ranger is good. Mirror Pond is one of my go-to Pale Ale's and i also really like their Fresh Squeezed(who doesn't?). I much prefer Deschutes to New Belgium.
dwellerINTHEdark
Curator of the mausoleum
Total Wine didn't have it. But I did pick up a four pack of Pumking and a bomber of Warlock. Stoked it's pumpkin season already. Also got a four pack of Monk's Café Flemish sour ale which I'm enjoying quite a bit.
Pumking and Warlock rule. Southern Tier is pretty underrated. There are a lot of good beer stores near me, so I have a lot of options. I hope you find it soon.
It's on tap at a bar near me too.
It's on tap at a bar near me too.
V.V.V.V.V.
Houses Ov Mercury
So, doing some homebrew maintenance today and day-drinking a bunch of shit I brought to my buddy's place. Let's start with what we're doing with our own stuff before I move on to what we're drinking. Sorry in advance for large pics (compared to some of the gargantuan shit posted in this thread I guess they ain't that bad though, 
)!
Blueberries being washed before pasteurization @ 130F for about 20 min. About 10-11 lbs total... organic and about a week old!
Three variants, one base beer. In front is about a gallon of hefeweizen with a simple grist of pilsner malt, malted wheat and flaked wheat, hopped with Hallertau Mittelfrueh and using White Labs Hefeweizen IV yeast (the one known for being clove/spice-forward and lightly fruity with less banana). In the middle is most of the batch of that same beer but racked onto around 9½ pounds of fresh, organic blueberries. The third one is a small batch of the same base beer with a pound of blueberries, but with some Omega Labs lactobacillus pitched in to see if we can get it to sour. Needless to say, we're pumped to see how these come out.
This... this is a 5 gallon bourbon barrel from a local microdistillery. It's now on its fourth use, so we decided to go all-out and inoculate the shit out of it with three strains of lactobacillus: the rest of the package used above for the small batch blueberry hefe plus a starter culture made from L. delbrueckii that we threw in last week to get it going... nothing goes to waste here, that's for sure. The beer inside it is a black gose made with midnight wheat malt in addition to normal wheat and pilsner malt. Being a gose, it's got salt and coriander as well, but the salt is alderwood-smoked because fuck it.
Anyway, here's what we've had so far today. It's literally taken me an hour to complete this post, so yeah.
cheers fuckz
)!
Blueberries being washed before pasteurization @ 130F for about 20 min. About 10-11 lbs total... organic and about a week old!
Three variants, one base beer. In front is about a gallon of hefeweizen with a simple grist of pilsner malt, malted wheat and flaked wheat, hopped with Hallertau Mittelfrueh and using White Labs Hefeweizen IV yeast (the one known for being clove/spice-forward and lightly fruity with less banana). In the middle is most of the batch of that same beer but racked onto around 9½ pounds of fresh, organic blueberries. The third one is a small batch of the same base beer with a pound of blueberries, but with some Omega Labs lactobacillus pitched in to see if we can get it to sour. Needless to say, we're pumped to see how these come out.
This... this is a 5 gallon bourbon barrel from a local microdistillery. It's now on its fourth use, so we decided to go all-out and inoculate the shit out of it with three strains of lactobacillus: the rest of the package used above for the small batch blueberry hefe plus a starter culture made from L. delbrueckii that we threw in last week to get it going... nothing goes to waste here, that's for sure. The beer inside it is a black gose made with midnight wheat malt in addition to normal wheat and pilsner malt. Being a gose, it's got salt and coriander as well, but the salt is alderwood-smoked because fuck it.
Anyway, here's what we've had so far today. It's literally taken me an hour to complete this post, so yeah.
cheers fuckz
dwellerINTHEdark
Curator of the mausoleum
Dude you guys go all out. I can't imaging all the effort that shit took to put together so hopefully the end result is worth it. The flavorings sound nice, and the bourbon barrel is a nice touch of course.
AlienZombie
Member
That dark gose sounds awesome! I just used midnight wheat for the first time; excited to see how it comes out. In the past I've always used the dehusked carafa malts when I wanted to make a beer dark without making it too roasty. But I love trying new malts so I figured why not.
Krigloch the Furious
Pants full of poo
Yeah, that is an awesome setup. I plan to try a homebrew after I move at the end of the year.
Drinking this one now. It's excellent.
Before this, I had the Stone Delicious IPA. The hops were different than a lot of other beers, so it had a neat flavor.
... sex.
Drinking this one now. It's excellent.
Before this, I had the Stone Delicious IPA. The hops were different than a lot of other beers, so it had a neat flavor.
unknown
fuck ftagn
Basically what Andy said. That's like going to Ireland and not having a Guinness. Even if you don't like it, I'm pretty certain they don't let you back through customs until you've consumer at least one liter of lambic
-CC-
Something in My Eye
- Jan 12, 2009
- 3,967
- 800
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I'm sure there are plenty of hipsters in Belgium who are too cool to drink lambics though. But yeah, you guys made your point. I'll try a lambic or two. Mind you, I haven't even gone to Belgium yet and I've drank upwards 20+ different Belgians at this point. Long story short, my extended family hooked up me up BIG time for this trip. I'll be driving up to Belgium tomorrow morning. The adventure continues, and by the gods, this vacation better not give me liver cancer...
unknown
fuck ftagn
MasterOLightning
Optimator
Deschutes Pinedrops is terrific. This is the seasonal IPA that Sierra Nevada wishes it could make.
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