BEER Thread!

bhchrist wrote:

Consumed over 2.5 hours with food for good reason. If I didn't have to spend the next 30+ minutes dealing with a dog sprayed with skunk stink shortly after getting home, it would have been a wonderful evening.

Was this the Goose Island thing? If so I'm bummed I couldn't join you.

Phishposer wrote:
bhchrist wrote:

Consumed over 2.5 hours with food for good reason. If I didn't have to spend the next 30+ minutes dealing with a dog sprayed with skunk stink shortly after getting home, it would have been a wonderful evening.

Was this the Goose Island thing? If so I'm bummed I couldn't join you.

The beer part was. The skunk on dog fumigation was a separate event entirely.

bhchrist wrote:
Phishposer wrote:
bhchrist wrote:

Consumed over 2.5 hours with food for good reason. If I didn't have to spend the next 30+ minutes dealing with a dog sprayed with skunk stink shortly after getting home, it would have been a wonderful evening.

Was this the Goose Island thing? If so I'm bummed I couldn't join you.

The beer part was. The skunk on dog fumigation was a separate event entirely.

You could replicate BHC's expereince at home by pairing Goose Island with a nice vintage Corona.

Snark aside that sounds amazing, I am a big fan of bourbon barrel aged stouts.

thrawn82 wrote:
bhchrist wrote:
Phishposer wrote:
bhchrist wrote:

Consumed over 2.5 hours with food for good reason. If I didn't have to spend the next 30+ minutes dealing with a dog sprayed with skunk stink shortly after getting home, it would have been a wonderful evening.

Was this the Goose Island thing? If so I'm bummed I couldn't join you.

The beer part was. The skunk on dog fumigation was a separate event entirely.

You could replicate BHC's expereince at home by pairing Goose Island with a nice vintage Corona.

Snark aside that sounds amazing, I am a big fan of bourbon barrel aged stouts.

I'll have to see what I can arrange on my next trip out to the Triangle.

A_Unicycle wrote:

I'm struggling to find good beer podcasts, could somebody suggest a few? The ones I've found often talk about brewers who don't really export to Australia, so I'm left with information about brews I'll likely never try. Is there a good, general-knowledge podcast?

This is a bit self a promotions, but the current Hyper Magazine podcast is all about beer. Kind of. Added benefit there is that there's a focus on stuff you can grab in Australia.

Unicycle the only way to fix your bad beer issue is a S&T here in the states.

Hobear wrote:

Unicycle the only way to fix your bad beer issue is a S&T here in the states.

Or just move to Portland.

Hey, Australia has some cool beers! But I'd visit the States in an instant if I could afford a fun beer-related holiday

Pretendbeard wrote:
A_Unicycle wrote:

I'm struggling to find good beer podcasts, could somebody suggest a few? The ones I've found often talk about brewers who don't really export to Australia, so I'm left with information about brews I'll likely never try. Is there a good, general-knowledge podcast?

This is a bit self a promotions, but the current Hyper Magazine podcast is all about beer. Kind of. Added benefit there is that there's a focus on stuff you can grab in Australia.

Oh! I didn't know Hyper had a podcast. I used to love those magazines! Can't wait to check that out

If you're going to beer-holiday in the states might as well go all out. Hit up the Carolina Triangle Region; Denver, Colorado; Pacific NW; and the Great Lakes Region. All are big centers of craft beer goodness with lots of unique offerings.

Good new is that it is highly likely you have a free place to stay with a Goojer most anywhere you go!

Indeed!

Earlier this week I went to a course on "off flavours of beer". I can't really say it was enjoyable, per se, because I was drinking beer that tasted: light struck, full of acetaldehyde, DMS, etc. But it was super interesting to learn what the names of the off flavours are and what causes them

I'd do that myself. Especially as a person that brews, it sure would be great to know exactly what I did wrong.

Trachalio wrote:

Earlier this week I went to a course on "off flavours of beer". I can't really say it was enjoyable, per se, because I was drinking beer that tasted: light struck, full of acetaldehyde, DMS, etc. But it was super interesting to learn what the names of the off flavours are and what causes them :)

So what does acetaldehyde taste like (assuming it doesn't just taste like acetaldehyde) in beer?

Trachalio wrote:

Earlier this week I went to a course on "off flavours of beer". I can't really say it was enjoyable, per se, because I was drinking beer that tasted: light struck, full of acetaldehyde, DMS, etc. But it was super interesting to learn what the names of the off flavours are and what causes them :)

Well said-not enjoyable but educational. What was really interesting when I did it was the range of sensitivities among the tasters. Some could detect off flavors at much lower concentration than others. It is like cilantro in the food world.

Green apple is the common characteristic of acetaldehyde in beer. Do a search for beer defects and there are some great articles and charts. You can even buy kits to try at home or with a group to experience it first hand.

I really don't like when beers get way too much diacetyl in them, and it gives them a buttery flavor more common in wines. Cab savs seem to have it quite often particularly the cheaper ones. I actually haven't had a beer in a long time that's had that problem. I think typically when a beer gets the diacetyl flavor it isn't intentional.

bhchrist wrote:

Green apple is the common characteristic of acetaldehyde in beer. Do a search for beer defects and there are some great articles and charts. You can even buy kits to try at home or with a group to experience it first hand.

I'll have to try that. I bet i can rope some friends into sharing the joy (pain) with me.

thrawn82 wrote:
bhchrist wrote:

Green apple is the common characteristic of acetaldehyde in beer. Do a search for beer defects and there are some great articles and charts. You can even buy kits to try at home or with a group to experience it first hand.

I'll have to try that. I bet i can rope some friends into sharing the joy (pain) with me.

The Siebel Institute (main brewing degree program in the US) sells a multitude of kits.

https://www.siebelinstitute.com/prod...

I'm all ready for December to get here =)

IMAGE(http://i68.tinypic.com/vncdpd.jpg)

Article on the 2017 Black Friday Goose Island Bourbon County releases, with tasting notes, HERE. Unfortunately, the Reserve Barleywine aged 2 years in 35 year Heaven Hill Barrels, has been scrapped, as the final taste of the beer did not meet their standards.

The lineup is as follows: original Bourbon County Brand Stout, Reserve Bourbon County Brand Stout, Bourbon County Brand Coffee Stout, Proprietor’s Bourbon County Brand Stout, Bourbon County Brand Stout, and Bourbon County Brand Barleywine. Double Barrel Bourbon County Stout will only be available on draft.

They tend to go quickly and are pricey. Not all locations have all versions. I am most looking forward to the coffee stout.

Ok, don't laugh at me, but I need to ask a silly question.

What's the deal with lager?

I'm up to about 90-something beers on untapped, I've had a lot! All of them have been ales. Fruity, flavourful, malty, sweet, unique flavoursome beers. I figured I should probably check out the other side of beer, the bottom-fermenting colder, clinical lagers. My understanding is the focus is more on crispness, biscuitiness, and forging a more refreshing brew with different yeasts.

I've had a grand total of two, and I'm sipping on one now. It's a little hoppier than I expected, and I like it. But I just don't understand what I'm looking for. Everything feels a lot more muted. It's not bad, it's just not as interesting as the beers I've had before it.

So, to cut a long question short: Those who enjoy lager, what do you look for in a good brew? What makes a good lager?

I'm with you Unicycle. I've tried a number of lagers and they just don't do it for me in general. It's something about the different taste and feel with them.

However, there are a few that I do truly enjoy, and it's all of the stronger variations. Baltic porters in my opinion are just fantastic (very similar to an imperial stout), and a really good doppelbock can be amazing. Just a couple weeks ago I had a beer called Brewtality, and it was probably the best lager I've ever had. It was deep, malty, dark, and complex.

Right here in Massachusetts there's a brewery by the name of Jack's Abby that only makes lagers, and pretty much everything they make is good. I'm not sure how large their distribution is, but I've seen them in other states in the US anyway.

I feel the same way; it's hard to find a really good lager. One that I do enjoy, which I just had again yesterday, is Stone's Dayslayer.

I always figured Lager was for when you didn't want to drink Beer, but still had to have a beer.

A_Uni, good question for some fun discussion. A great starting point for "what to look for" in a particular style is the BJCP's style guidelines. I think your description applies for pilsners and light lagers. These are general guidelines for styles but really useful, IMO. It was a major overhaul in the 2015 update that reflects modern brewing practices to a much greater extent than the previous guidelines did.

I primarily drink (and brew) ales, but I love a well made lager. The equivocation of Lager = Macrobrew is unfortunate and false. There is a lot more variety in the category than many think, as d4m0 touched on. A crisp Czech Pils full of Saaz? Fantastic. Schwartzbiers are one of my top five favorite styles. I see a Schwarz on tap and it is an instant order. The wonderful coffee and roast is allowed to shine with the lager yeast. The maltiness that shines through in a bock or doppelbock, is great. Right there with Schwartzbier in my top 5 are Baltic Porters. I have had some incredible BPs, both domestic and import. Dortmunder Gold and Vienna Lagers combine great drinkability without sacrificing interest. Marzens (Oktoberfest to many) are fine, but I am taking a break from them for a while. Now a Rauchbier (Marzen brewed with beech wood smoked malt) on the other-hand? Giddy-up!

To be fair, lager beers have not been a great base yeast for American craft brewers or homebrewers due to the traditionally longer fermentation time, higher pitch rates of yeast, and lower fermentation temperatures. As such, there has not been anything near the innovation and rifts off-style in hops, fruit, wood, etc. that came from the craft brewers. Lagers have not been exciting or sexy. They also don't tend to be higher ABV choices. There are times I don't want that though.

I think that is changing the last 2-3 years. Brewers are experimenting with new techniques with lager yeast and well as new hops coming out of Germany from Noble heritage but with modern hops characteristics, like Huell Melon, Mandarina Bavaria, Hallertau Blanc, and Polaris not to mention American and Aussie/Kiwi hops that are being paired successfully with lager beers.

I guess for me, I just like beer, all of it! It is just what I am in the mood for at a give time.

Fantastic response BH, very enlightening. I'll be printing off that guideline to have handy next time I buy a few beers!

You mentioned a lot of hop varieties, and I think that's my next little mini-project. I can pick out some of the big ones. Mostly due to a few craft brewers here having cans of primarily one type. Mosaic seems very popular! Nice and tropical, and that seems like the current go-to flavour for Australian brewers.

Suppose I need to start dabbling in home brewing to really learn, huh?

My Bro-in-law and I have a complicated beer relationship. He comes over at times to play games and drink good beer; but is fairly submissive with his wife and will only drink lagers when she is around - typically Miller Lite otherwise she has a tantrum (having a grown woman have a temper tantrum because her husband drank the wrong beer is only funny the first ten times). I'm not sure why "lager" matters and I seriously doubt she even understands the difference.

As a result I always have good lagers stocked in my beer fridge because I refuse to subject people to crap beer in my presence (some relatives often bring their own crappy beer over). Lagers are not "sexy" but they can be really interesting because of what BH said about using new hops; and because they are often technically challenging. Unlike when I drink an IPA and wonder "what is all this hops trying to hide," a Lager is truthful in what is is and wants to be.

A long post where the conclusion is "Lagers get a bum rap."

Yep, after getting into craft beer and basically only drinking stouts and IPA's for a LONG time, I came to appreciate a lot more styles of beer, including the many types of lagers - Pilsners, Munich Helles, Vienna lager (omg so good). Actually to be honest I started trying all types of beer after getting into home brewing and reading "Joy of Home Brewing", all the descriptions of styles of beer in that book really opened my eyes and palate.

Conclusion is "I agree, lagers can be great".

Founders is my favorite brewery, so this is great news for me: Backwoods Bastard and Breakfast Stout will be available year-round beginning in 2018!

MeatMan wrote:

Founders is my favorite brewery, so this is great news for me: Backwoods Bastard and Breakfast Stout will be available year-round beginning in 2018!

Nice. I have both of those in my beer fridge this very moment!