Beer style of the week thread - Belgian Sour Ale Edition
Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.
Comments
-
That’s a good one. However, in recent tastings it was a lot sweeter than I remember. Lowered my score somewhat.YellowSnow said:@BleachedAnusDawg @ThomasFremont @CFetters_Nacho_Lover ??
Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.
This is my jam...
-
It didn't seem overly sweet to me, but I need to side by side with some other ones.ThomasFremont said:
That’s a good one. However, in recent tastings it was a lot sweeter than I remember. Lowered my score somewhat.YellowSnow said:@BleachedAnusDawg @ThomasFremont @CFetters_Nacho_Lover ??
Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.
This is my jam... -
If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
-
If I lived in Bellingham I'd ski there a lot. But fuck that is a hike.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
-
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours. -
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours. -
Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers-- -
IFL vinegar!!NoWarningJustDawg said:Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers-- -
On its own, sure. But there's some places I do anything to avoid it. I doubt I'll ever love Spanish sidra (cider), for instance, but some of the dry Basque stuff may be right up your alley with funk and acetic. Apple cider vinegar is the natural step it wants to from alcohol, so I work hard to keep it out.YellowSnow said:
IFL vinegar!!NoWarningJustDawg said:Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers--
I've had pears with a hint of it right off the tree, so a small amount in my Perry is fine. And it's already produced during fermentation; basically a flavor positive until I can immediately notice it.
-
I'm definitely not a cidre guy and please don't take offense at that.NoWarningJustDawg said:
On its own, sure. But there's some places I do anything to avoid it. I doubt I'll ever love Spanish sidra (cider), for instance, but some of the dry Basque stuff may be right up your alley with funk and acetic. Apple cider vinegar is the natural step it wants to from alcohol, so I work hard to keep it out.YellowSnow said:
IFL vinegar!!NoWarningJustDawg said:Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers--
I've had pears with a hint of it right off the tree, so a small amount in my Perry is fine. And it's already produced during fermentation; basically a flavor positive until I can immediately notice it.
Still finding my way on the Belgian sours and am by no means an expurt. My palate seems to gravitate towards the really sour ones for some reason. -
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers-- -
My latest favorite beer. It pairs nicely with a plate of gourmet low cal nachos.
-
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts. -
#Neko4AllOccasionsNoWarningJustDawg said:Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers--
https://www.youtube.com/watch?v=TRHf4SMRfGo -
Have not had that one. I'll have to give it a try.YellowSnow said:@BleachedAnusDawg @ThomasFremont @CFetters_Nacho_Lover ??
Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty. -
Bleh, sours all the rage right now and I have very little interest. Did you grow a handlebar mustache to improve the salty after taste?
-
I can't grow a mustache asshole.UW_Doog_Bot said:Bleh, sours all the rage right now and I have very little interest. Did you grow a handlebar mustache to improve the salty after taste?
-
Norwegian solidarity my frend!YellowSnow said:
I can't grow a mustache asshole.UW_Doog_Bot said:Bleh, sours all the rage right now and I have very little interest. Did you grow a handlebar mustache to improve the salty after taste?
-
I had the @UW_Doog_Bot English IPA. It has some floaties in it but was very tasty.GrundleStiltzkin said:
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts. -
The yeast is good for you.YellowSnow said:
I had the @UW_Doog_Bot English IPA. It has some floaties in it but was very tasty.GrundleStiltzkin said:
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts.
-
GrundleStiltzkin said:
The yeast is good for you.YellowSnow said:
I had the @UW_Doog_Bot English IPA. It has some floaties in it but was very tasty.GrundleStiltzkin said:
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts.
-
Vanilla being goody. Fixed.UW_Doog_Bot said:
Norwegian solidarity my frend!YellowSnow said:
I can't grow a mustache asshole.UW_Doog_Bot said:Bleh, sours all the rage right now and I have very little interest. Did you grow a handlebar mustache to improve the salty after taste?
-
Thats fucking beer right there. None of that pansy ass dick tugging smile for the ATF bullshit. Men puke, men poop in the brewery, men deliver their new born baby in the insulation jacket. Fucking hard core dick in the ass unfiltered liquor fuck it chuck it booze time shit. Take it to the showers. Dicks get shoved in places you don’t even remember.YellowSnow said:
I had the @UW_Doog_Bot English IPA. It has some floaties in it but was very tasty.GrundleStiltzkin said:
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts. -
Could have typed this myself. My Belgian phase was more because I liked them (and hated money) than to fit in (fitting in would be PBR at that time). funny you mention Delirium Tremens. Ever had the Nocturnum? I swear they drug that stuff. First two I attempted to drink--attempted--resulted in me forgetting I was drinking before the bottle was empty and getting into some giddy shenanigans that may or may not have involved public nudity. In fact, I believe the second one resulted in scaling a building downtown and getting a blowie on the roof. I also liked Unibroue's stuff, particularly the Trois Pistoles. Abt. 12 from St. Bernardus was also up there.GrundleStiltzkin said:
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts.
Nowadays, I rarely touch the Belgian stuff, mostly because I'm a poor and have drawn a hard line in the sand on how much I'm willing to pay for a bottle of beer. Which leaves plenty of room for my go-to dark beers. There are just too many amazing porters and stouts that at $10/sixer to be spending $12 for a 750 of Abt. 12. Lately, just based off of what's in the grocery store at the moment, I usually pick up whatever's on sale between:
Fremont Dark Star
Worthy Lights Out Stout
Black Raven Coco Jones
Sierra Nevada Narwhal Stout (if on sale)
No-Li Wrecking Ball Stout (if on sale)
North Coast Old Rasputin (if on mega sale)
Or I head a few blocks away to my brother's house, where he has a keg of Icicle's Dark Persuasion (fucking love this stuff) on nitro.
There's a non-dark beer I've been going through at an embarrassing rate lately, and that is New Belgium's Nitro Cold Brew Cream Ale. 5%, light, chuggable: PERFECT shop beer. Haven't made a straight cut since discovering it...
/csb
-
chinned for the attractive bottleThomasFremont said:
That’s a good one. However, in recent tastings it was a lot sweeter than I remember. Lowered my score somewhat.YellowSnow said:@BleachedAnusDawg @ThomasFremont @CFetters_Nacho_Lover ??
Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.
This is my jam... -
And this is surprisingly true. At least for Belgians. Good probiotics for your gut.GrundleStiltzkin said:
The yeast is good for you.YellowSnow said:
I had the @UW_Doog_Bot English IPA. It has some floaties in it but was very tasty.GrundleStiltzkin said:
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts. -
IFL Fremont Dark Star. So thick and syrupy.1to392831weretaken said:
Could have typed this myself. My Belgian phase was more because I liked them (and hated money) than to fit in (fitting in would be PBR at that time). funny you mention Delirium Tremens. Ever had the Nocturnum? I swear they drug that stuff. First two I attempted to drink--attempted--resulted in me forgetting I was drinking before the bottle was empty and getting into some giddy shenanigans that may or may not have involved public nudity. In fact, I believe the second one resulted in scaling a building downtown and getting a blowie on the roof. I also liked Unibroue's stuff, particularly the Trois Pistoles. Abt. 12 from St. Bernardus was also up there.GrundleStiltzkin said:
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts.
Nowadays, I rarely touch the Belgian stuff, mostly because I'm a poor and have drawn a hard line in the sand on how much I'm willing to pay for a bottle of beer. Which leaves plenty of room for my go-to dark beers. There are just too many amazing porters and stouts that at $10/sixer to be spending $12 for a 750 of Abt. 12. Lately, just based off of what's in the grocery store at the moment, I usually pick up whatever's on sale between:
Fremont Dark Star
Worthy Lights Out Stout
Black Raven Coco Jones
Sierra Nevada Narwhal Stout (if on sale)
No-Li Wrecking Ball Stout (if on sale)
North Coast Old Rasputin (if on mega sale)
Or I head a few blocks away to my brother's house, where he has a keg of Icicle's Dark Persuasion (fucking love this stuff) on nitro.
There's a non-dark beer I've been going through at an embarrassing rate lately, and that is New Belgium's Nitro Cold Brew Cream Ale. 5%, light, chuggable: PERFECT shop beer. Haven't made a straight cut since discovering it...
/csb -
Rasputin used to be my go-to internet shit talk fuel. Excellent chit. My favorite RIS/HiGrav stouts are Deschutes Abyss and Stone's Russian, which I haven't seen a while. About 15 years ago, there was one made in Roseburg of all places that was shockingly good. I think that brewery lasted about 18 months unfortunately.1to392831weretaken said:
Could have typed this myself. My Belgian phase was more because I liked them (and hated money) than to fit in (fitting in would be PBR at that time). funny you mention Delirium Tremens. Ever had the Nocturnum? I swear they drug that stuff. First two I attempted to drink--attempted--resulted in me forgetting I was drinking before the bottle was empty and getting into some giddy shenanigans that may or may not have involved public nudity. In fact, I believe the second one resulted in scaling a building downtown and getting a blowie on the roof. I also liked Unibroue's stuff, particularly the Trois Pistoles. Abt. 12 from St. Bernardus was also up there.GrundleStiltzkin said:
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts.
Nowadays, I rarely touch the Belgian stuff, mostly because I'm a poor and have drawn a hard line in the sand on how much I'm willing to pay for a bottle of beer. Which leaves plenty of room for my go-to dark beers. There are just too many amazing porters and stouts that at $10/sixer to be spending $12 for a 750 of Abt. 12. Lately, just based off of what's in the grocery store at the moment, I usually pick up whatever's on sale between:
Fremont Dark Star
Worthy Lights Out Stout
Black Raven Coco Jones
Sierra Nevada Narwhal Stout (if on sale)
No-Li Wrecking Ball Stout (if on sale)
North Coast Old Rasputin (if on mega sale)
Or I head a few blocks away to my brother's house, where he has a keg of Icicle's Dark Persuasion (fucking love this stuff) on nitro.
There's a non-dark beer I've been going through at an embarrassing rate lately, and that is New Belgium's Nitro Cold Brew Cream Ale. 5%, light, chuggable: PERFECT shop beer. Haven't made a straight cut since discovering it...
/csb -
Stone IRS with ~3 years on it used to be my favorite beer. Rasputin is always a classic and more often than not The Abyss is excellent. Does Founders make it to you? - their imperial stout (plain, not KBS or CBS) is my go-to if'n I don't have of my own available.GrundleStiltzkin said:
Rasputin used to be my go-to internet shit talk fuel. Excellent chit. My favorite RIS/HiGrav stouts are Deschutes Abyss and Stone's Russian, which I haven't seen a while. About 15 years ago, there was one made in Roseburg of all places that was shockingly good. I think that brewery lasted about 18 months unfortunately.1to392831weretaken said:
Could have typed this myself. My Belgian phase was more because I liked them (and hated money) than to fit in (fitting in would be PBR at that time). funny you mention Delirium Tremens. Ever had the Nocturnum? I swear they drug that stuff. First two I attempted to drink--attempted--resulted in me forgetting I was drinking before the bottle was empty and getting into some giddy shenanigans that may or may not have involved public nudity. In fact, I believe the second one resulted in scaling a building downtown and getting a blowie on the roof. I also liked Unibroue's stuff, particularly the Trois Pistoles. Abt. 12 from St. Bernardus was also up there.GrundleStiltzkin said:
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts.
Nowadays, I rarely touch the Belgian stuff, mostly because I'm a poor and have drawn a hard line in the sand on how much I'm willing to pay for a bottle of beer. Which leaves plenty of room for my go-to dark beers. There are just too many amazing porters and stouts that at $10/sixer to be spending $12 for a 750 of Abt. 12. Lately, just based off of what's in the grocery store at the moment, I usually pick up whatever's on sale between:
Fremont Dark Star
Worthy Lights Out Stout
Black Raven Coco Jones
Sierra Nevada Narwhal Stout (if on sale)
No-Li Wrecking Ball Stout (if on sale)
North Coast Old Rasputin (if on mega sale)
Or I head a few blocks away to my brother's house, where he has a keg of Icicle's Dark Persuasion (fucking love this stuff) on nitro.
There's a non-dark beer I've been going through at an embarrassing rate lately, and that is New Belgium's Nitro Cold Brew Cream Ale. 5%, light, chuggable: PERFECT shop beer. Haven't made a straight cut since discovering it...
/csb -
When I was in my digging for obscure beers phase, Founders was not available around here.NoWarningJustDawg said:
Stone IRS with ~3 years on it used to be my favorite beer. Rasputin is always a classic and more often than not The Abyss is excellent. Does Founders make it to you? - their imperial stout (plain, not KBS or CBS) is my go-to if'n I don't have of my own available.GrundleStiltzkin said:
Rasputin used to be my go-to internet shit talk fuel. Excellent chit. My favorite RIS/HiGrav stouts are Deschutes Abyss and Stone's Russian, which I haven't seen a while. About 15 years ago, there was one made in Roseburg of all places that was shockingly good. I think that brewery lasted about 18 months unfortunately.1to392831weretaken said:
Could have typed this myself. My Belgian phase was more because I liked them (and hated money) than to fit in (fitting in would be PBR at that time). funny you mention Delirium Tremens. Ever had the Nocturnum? I swear they drug that stuff. First two I attempted to drink--attempted--resulted in me forgetting I was drinking before the bottle was empty and getting into some giddy shenanigans that may or may not have involved public nudity. In fact, I believe the second one resulted in scaling a building downtown and getting a blowie on the roof. I also liked Unibroue's stuff, particularly the Trois Pistoles. Abt. 12 from St. Bernardus was also up there.GrundleStiltzkin said:
I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.NoWarningJustDawg said:
#MeTooYellowSnow said:
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours.
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?
Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--
I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.
Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts.
Nowadays, I rarely touch the Belgian stuff, mostly because I'm a poor and have drawn a hard line in the sand on how much I'm willing to pay for a bottle of beer. Which leaves plenty of room for my go-to dark beers. There are just too many amazing porters and stouts that at $10/sixer to be spending $12 for a 750 of Abt. 12. Lately, just based off of what's in the grocery store at the moment, I usually pick up whatever's on sale between:
Fremont Dark Star
Worthy Lights Out Stout
Black Raven Coco Jones
Sierra Nevada Narwhal Stout (if on sale)
No-Li Wrecking Ball Stout (if on sale)
North Coast Old Rasputin (if on mega sale)
Or I head a few blocks away to my brother's house, where he has a keg of Icicle's Dark Persuasion (fucking love this stuff) on nitro.
There's a non-dark beer I've been going through at an embarrassing rate lately, and that is New Belgium's Nitro Cold Brew Cream Ale. 5%, light, chuggable: PERFECT shop beer. Haven't made a straight cut since discovering it...
/csb
