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Beer/Ale/Lager Appreciation Thread


MacabreEternal

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I use a local beer for mine' date=' The Bohemian's Czech Pilsner. I also use local bratwurst from the butcher, they always turn out amazing.[/quote'] I'm not sure, but I may have seen that beer around. I like a good pilsner. But apparently it's like wine, the shitty stuff is fine for cooking. There's a German restaurant and butcher shop kind of nearby that has great sausages, but we rarely find ourselves in the area.
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I'm not sure' date=' but I may have seen that beer around. I like a good pilsner. But apparently it's like wine, the shitty stuff is fine for cooking. There's a German restaurant and butcher shop kind of nearby that has great sausages, but we rarely find ourselves in the area.[/quote'] It's a good drinking beer, but it's a Utah 4% brew and is inexpensive, so you can use a tasty beer without breaking the bank.
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I had thought that Evil Twin was settled in a permanent brewery now, which is why I was (not unpleasantly) surprised a little while ago to find that their version of a Berliner Weisse was produced to their recipe by Westbrook - the same brewery responsible for the lovely Gose I posted above. It's actually fairly similar to the Gose: light, tart, subtly yeasty, and refreshing at 4% ABV. They don't miss "authenticity" by much - more tart-forward, with a less smooth mouthfeel and maybe less complex yeast flavor than the German original. Still really yummy, if this is a style you like. a75481e7431e82ff0308511859fd8656.jpg

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  • 2 weeks later...
Found a specialist ale bar and shop in town today called "Tap n Bottles" had a pint of Barbarian Bitter which was warming on a cold day like today and picked up some Weissbier (Weihenstephan) and some Old Monk Stout Du Pont for tonight.
I like Weihenstephan alright, haven't had it in a while though. Is that Dupont the same one that makes the saison? I recall liking that a lot, but never saw the stout. Looks like I'll be out of beer at the house for the next few days; good thing I've got a bottle of rum handy for hot drinks...
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I like Weihenstephan alright' date=' haven't had it in a while though. Is that Dupont the same one that makes the saison? I recall liking that a lot, but never saw the stout. Looks like I'll be out of beer at the house for the next few days; good thing I've got a bottle of rum handy for hot drinks...[/quote'] That's right the same as does the Saison, found the stout to be a little dumbed down somehow. Like drinking it through a sock - the general notes were there but no real ooomph! Managed to pick up a bottle of Guinness Foreign Extra Stout which knocked my mo fo'in socks off! In essence it's "stale beer" that has been matured in vats for a max of 3 months, so it's sour due to the yeast action over the period of time it is maturing. They blend the stale ale with some fresh young stout and then leave the bottles in the brewery for another month. Full of dark fruit taste and liquorice notes it was a real treat.
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Ive been taking it easy on the beers lately but it was a rainy sunday today so I decided to grab a couple for the football games. Went with two personal tried and trues, Dogfish Head's Sah'tea ale and Stone's Ruination IPA. I really don't enjoy most IPA's but Ruination has always struck something with me, mostly cuz it doesn't taste like a melted rubber tire like many super hoppy IPA's do to me. I love the Sah'tea, though I've never had any other sahti style beers before so I've nothing to compare it to. Its a great one for any time you want a good strong beer but don't want to feel like you've had a meal afterward

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That's right the same as does the Saison' date=' found the stout to be a little dumbed down somehow. Like drinking it through a sock - the general notes were there but no real ooomph! Managed to pick up a bottle of Guinness Foreign Extra Stout which knocked my mo fo'in socks off! In essence it's "stale beer" that has been matured in vats for a max of 3 months, so it's sour due to the yeast action over the period of time it is maturing. They blend the stale ale with some fresh young stout and then leave the bottles in the brewery for another month. Full of dark fruit taste and liquorice notes it was a real treat.[/quote'] Shame, I recall thinking the saison was solid. I'm not a Guinness fan in general, but I had Foreign Extra Stout once, and I did like it. I've actually been uncharacteristically in the mood for a stout again lately, so maybe I'll have a look around for it. Do you ever get any Stone beers over there? Yup, once or twice a year.
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  • 2 weeks later...

I'll call you in twenty or thirty years, might be useful. I actually didn't start enjoying alcohol until my early twenties. Right now I'm downing a Brooklyn Winter (scotch style) ale mixed with a bit of whiskey, an excellent combination. But in general I'm staying off the sauce to keep my vocals strong. I also recently discovered why I don't like Strongbow: they sweeten it with corn syrup after brewing. It's always made me feel funny and now I know why, corn syrup always messes me up.

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