IGX

Shaf wrote:I really would like to do some home brewing. I could have the combo home brewing area and gym in the same space.

Shafman, great minds drink alike. Note brewing gear under stairs.

Highland Kashmir IPA: Said to have an aggressive hop character. I had one last night and that character was nowhere to be found. Not a bad beer outright, but a fair IPA at best. My opinion of Highland drops a notch.

Sierra Nevada Pale Ale and Wheat Beer are excellent.

For "fruit" beer I like Leinenkugel Sunset Wheat and Sam Adams Cherry Wheat.

I have recently tried a lager from Poland called Tyskie that is really good.

My favorite stout is Young's Oatmeal.

My fav mexican beers are Sol; and Negro Modelo.

From the tap I like a good Smithwick's.

Who can go wrong with a 12 pack of Old Milwaukee Light for $4.69?

Goose Island Honker's Ale is tasty.

Kirin Ichiban is great when I go to our local japanese steakhouse.

I could go on and on about beer.

Cheers!

Gonna brew a few batches this month to carry me through the next couple of months. Probably do a stout and a bitter at a minimum.

steamboatwillie! wrote:We need an alcohol forum. We have at least a dozen beer threads in this forum alone.

What do y'all think about this?

Soups mentioned Negro Modelo, I've been addicted to these since being introduced to them. I drink 'em all year. I use lot's of lime juice, use the salt only to get fancy for guests in the summer and only sometimes use the hot sauce, all good.

Michelada/Chilada

1 bottle Mexican beer (Corona, Pacifico, Bohemia or Negro Modelo, for example)
juice of 1-2 limes
1 scant dash Worcestershire sauce
2-3 dashes Tabasco
Coarse salt
Plenty of ice

Salt the rim of a highball or beer mug. Fill halfway with ice, and add the lime juice, Worcestershire and Tabasco. Pour the beer over; it will foam copiously at first. Give a quick stir to combine. For a chelada, simply omit the Tabasco and Worcestershire.

Holy shit, we need to get this bus off the Poo Stabber express way fast!

For New Years eve I had me some awesome Chimay Blue and Red label beer; Sierra Nevada Celebration Ale; Anchor Steam, & some home made "bitters" style ale (clocked in at 8.5% ABV).

Tonight I shall imbibe of my two year old light struck sour cider. It's not vinegar but it is sour as a lemon. I think the light and long secondary time got rid of every last sugar chain so all that's left is the sours. % alcohol is unknown, but the end of the first pint starts my buzz.

hideouse wrote:Tonight I shall imbibe of my two year old light struck sour cider. It's not vinegar but it is sour as a lemon. I think the light and long secondary time got rid of every last sugar chain so all that's left is the sours. % alcohol is unknown, but the end of the first pint starts my buzz.

Dude, you've got to freeze distill some of that batch and report back if you went blind.

Bats, I tried that one year but left the vessel unsealed and ended up with half a bowl of water ice. Any tricks to freeze distillation you can share?

hideouse wrote:Bats, I tried that one year but left the vessel unsealed and ended up with half a bowl of water ice. Any tricks to freeze distillation you can share?

I've only done it once, after my father told me how to make Apple Jack. I made a batch and left it out on my Ft. Lewis WA barracks room ledge during winter. I then just lifted the ice cap that had formed on the top and disposed of it. I didn't bother with the ice crystals that were floating around in the apple cider. I did this about three times, and what was left packed a wallop and gave you a headache. Later on, I read that the headache was due to the concentration of methanol and other bad alcohols I had concentrated, via ice distillation.

http://www.drugs-forum.com/forum/showthread.php?t=44348

the above links to a forum discussing methyl in home fermentation. Turns out there's more more to it than I thought.

hideouse wrote:http://www.drugs-forum.com/forum/showthread.php?t=44348

the above links to a forum discussing methyl in home fermentation. Turns out there's more more to it than I thought.

You only have to worry about it if you're distilling. That's why distilleries throw out the head and tails of a distillation run. The heads, or the first part of the distillation is what contains all of the bad stuff; because they boil at lower temps. The tails are the weakest part of the distillation process and contains too much water and not enough alcohol.

Even with ice distillation, you'd have to over do it to harm yourself or others. The only people to go blind are alcoholic hicks that don't know, enough is enough and over do the distillation process. If you have a hydrometer you can stop the process when the abv levels in the apple jack are still at a safe level.

My favorite style of Beers

English Style Bitters
India Pale Ale
Trappist style ales
Marzen Lager Beers
Bock beers
Porters
Stouts

Batboy2/75 wrote:Budweiser-American Ale-I'll try any beer once; and once was enough with this beer. Way to mellow for my taste, not as bad as the mainstream trash they brew, but I wasn't impressed.

I still have 5 more bottles left (I never give away beer) so maybe I'll change my mind. Sometimes you need to try a beer a couple of times for it to grows on you.


Sierra Nevada Celebration Ale- damn fine brew bitchos. This one gets the BatBoy seal of approval. Nice high alcohol content; I'm guessing around 6%. I raped and pillaged a 12 pack of this excellent brew on Halloween.

Revisiting Traditional big Breweries trying their hand at Craft brews. AB has dedicated the entire Michelob brand to making craft brew; I purchased some Michelob Winter’s Bourbon Cask Ale on a whim. Not too bad! Ale aged in bourbon casks with vanilla beans.

Their Amber Bock isn't bad either. Not super, but pretty good for an industrial brew I would not even touch before trying their new line up.

AB should have the brew masters from Michelob show the sad sacks making American Ale a thing or two, or three, or four.....

Thanks to Bats' words of warnings, I took the opportunity to try the American Ale at a happy hour, with it only costing me $2, as opposed to being stuck with a 6 of that swill.

Paulaner Salvator Dopplebock- nice nice nice nice. There is a reason the monks considered this stuff liquid bread. Low on the hop taste , by very malty, with a sweet finish. Consumed two bottles of these bad boys while watching the San Diego Chargers embarrass themselves playing the Pittsburgh Steelers.

My favourites are:

Winter Drinking:
Young's Double Chocolate or Oatmeal Stout
Anchor Porter

Summer Drinking:
Dos Equis Amber

Anytime Drinking:
Any Belgian White but I do like Hoegaarden the best.
Fanziskaner Hefe Weisse(harder for me to get)
Lefe Blonde.

Purchased and consumed a Fullers ESB today. Kind of a let down. Don't get me wrong, it was good beer, but it wasn't what I expected. American Brewed ESB beers are more hop flavored and flavorful.

The sad truth is, the USA has far surpassed the UK in Beer quality. We still lag behind the Germans and the Belgians, but only the the traditional brew Houses that have been following the same recipe for a couple hundred years. The USA has become the "it" place for beer brewing.

delirium nocturnum, delirium tremens, gulden draak, st. bernardus abt 12, ommegang......
what more do you need....

Batboy2/75 wrote:The sad truth is, the USA has far surpassed the UK in Beer quality. We still lag behind the Germans and the Belgians, but only the the traditional brew Houses that have been following the same recipe for a couple hundred years. The USA has become the "it" place for beer brewing.

I think you're right insofar as American brewers tend to be more experimental and less inclined to strictly/rigidly follow style guidelines. US brewers are excelling in the more super-hoppy, "extreme" beer categories. It's crazy, but accurate, to say that craft brewers in the Northwest, Colorado, and unfuckingbelievably, Indiana, are making incredible beers. However, I still like Fuller's, but I wouldn't even compare it to some of the CAMRA "certified" bottled real ales. There are a good number of small British brewers making some beers that are better than anything else out there, as far as subtle, well-crafted traditional ale is concerned. They lack some "sizzle" WRT the American market, but I'll be shocked if anyone in the States is able to definitively surpass the UK in this regard.

steamboatwillie! wrote:

Batboy2/75 wrote:The sad truth is, the USA has far surpassed the UK in Beer quality. We still lag behind the Germans and the Belgians, but only the the traditional brew Houses that have been following the same recipe for a couple hundred years. The USA has become the "it" place for beer brewing.

I think you're right insofar as American brewers tend to be more experimental and less inclined to strictly/rigidly follow style guidelines. US brewers are excelling in the more super-hoppy, "extreme" beer categories. It's crazy, but accurate, to say that craft brewers in the Northwest, Colorado, and unfuckingbelievably, Indiana, are making incredible beers. However, I still like Fuller's, but I wouldn't even compare it to some of the CAMRA "certified" bottled real ales. There are a good number of small British brewers making some beers that are better than anything else out there, as far as subtle, well-crafted traditional ale is concerned. They lack some "sizzle" WRT the American market, but I'll be shocked if anyone in the States is able to definitively surpass the UK in this regard.

The sheer number of craft brew houses in the US is fucking unbelievable. When you consider the industry was almost killed off by AB, Coors, and Miller as recently as the 1960's, 1970's and 1980's; it's fucking amazing that the US has sprung back like it has.

BTW- it's not just the Northwest & Colorado, that are kicking ass. Ballast Point Brewery (San Diego) is actually selling it's beer in Germany, Austria, Czech Republic and Slovakia. Mostly due to other German, Czech, and Slovak, brew houses discovering Ballast Points beers at a San Diego beer tasting competition in San Diego. When a US brew House can impress the brew masters in the heartland of real beer making, that's fucking impressive.

Scott Shetler wrote:
delirium nocturnum, delirium tremens, gulden draak, st. bernardus abt 12, ommegang......
what more do you need....

You like them Belgian beers?

This one keeps me going



And here I am receiving my daily dose..........




Karhu=Bear

If you are ever in Columbus, Ga. you have to try the my hometown favorite. It is the perfect everyday beer. Hell, I will by the first two rounds.