Beer!

Discussion in 'Food and Drink' started by jexby, Sep 28, 2015.

  1. soekris

    soekris MOT - Soekris Engineering

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    Yeah, the Rochefort 10 is the best, up there with the Westvletern 12 but much easier to get here.... But I like my 6 and 8 a lot, almost as good as the 10 and you can drink more of them without getting hammered....

    Welcome in the Trappist world, once you're here there's no way back.... Just like once you hear a great R-2R DAC there is no way back :)
     
    Last edited: Sep 30, 2017
  2. Luckbad

    Luckbad Traded in a unicorn for a Corolla

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    This was probably answered, but I saw it and I'm answering it anyway. I'm a beer geek and was at one time an obsessive homebrewer (I still brew a couple of times a year, but not every few weeks like I used to). Yes, obsessive enough to build my own water profiles from an R.O. system and salts, put together a PID temperature controller from parts, toast my own grain, grow my own hops, etc... and make my own website, of course. I don't do much halfway.

    There are quite a few factors that go into beer shelf life. The most controllable and common are:
    • Ultraviolet: UV skunks beer quickly. That's what brown bottles are for, and why you store beer in the dark. Green bottles are fairly bad, and clear bottles are the worst thing you can possibly bottle a beer in. A clear bottled beer on a palette outside the grocery store can become lightstruck in seconds if exposed to direct sunlight. Cans/kegs are the best way to protect beer from UV. Slightly more info: A chemical reaction results in 3-MBT, which we can detect rather easily and that results in skunky beer.
    • Temperature: The colder it's stored, the longer it will last. That said, if you're aging a beer intentionally (e.g. if something is very high in alcohol, you want to age it), you should cellar it in a cool dark place, but not cold. Room temperature is generally fine for months of storage for most beers.
    • Hops: The higher the IBU, the longer the shelf life. Note that a beer will actually become less bitter when stored for longer periods of time, which is good or bad depending on what you're looking for.
    • Alcohol percentage: The more alcohol there is, the longer the shelf life.
    The science and specifics are more complex than the oversimplification above, but it's generally accurate.
     
  3. Luckbad

    Luckbad Traded in a unicorn for a Corolla

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    Started the evening with Weihenstephanr Vitus for some proper German groundwork (and an oldie but goodie), now I'm moving on to Firestone Mocha Merlin (a new variant of Velvet Merlin).

    csm_vitus_e8eb9b0d97.png
    responsive-image.jpg
     
  4. jacq

    jacq Top 3 poster - friend

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    Just wanna give a shoutout to @Vansen for going to VT with me and dropping it off to ship. What a magical place lol.

    [​IMG]
     
  5. Cspirou

    Cspirou They call me Sparky

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    A Vermont beer tour would be nice one day. At first I was excited about all the breweries in SoCal but they’re all obsessed with IPA!
     
  6. jacq

    jacq Top 3 poster - friend

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    SBAF beer tour!
     
  7. jacq

    jacq Top 3 poster - friend

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    California for sours :)
     
  8. mscott58

    mscott58 Friend

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    Nice VT haul!

    I was once at a business lunch at a restaurant in NYC that was serving both Heady Topper and Focal Banger. Unfortunately protocol kept me from ordering either during the lunch. After lunch I pulled our server aside and asked if I could take one of each to go, but they shot me down - saying they didn't have a license to serve to-go. Drat. When I came back later they had sold out. Double drat!
     
  9. Cspirou

    Cspirou They call me Sparky

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    Found this interesting road trip that someone posted elsewhere

    https://flowingdata.com/2015/10/26/top-brewery-road-trip-routed-algorithmically/

    As far as the claim that this has been algorithmically routed, the algorithm seems like crap. The map is a figure 8 with another loop in the northeast. Haven't they ever seen optimal solutions to the Traveling Salesman problem?!

    My unemployed Mathematica project. Find another path using simulated annealing.
     
    Last edited: Oct 1, 2017
  10. mscott58

    mscott58 Friend

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    Algorithm or not, it's a pretty good list!
     
  11. jacq

    jacq Top 3 poster - friend

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    I hope they update it someday. I can name a handful that needs to go on that map.
     
  12. jacq

    jacq Top 3 poster - friend

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    http://goodbeerhunting.com/sightlines/2017/10/2/brewers-question-jester-kings-new-mthode

    I don't know but this may interest you guys? This brewery, Jester King, released a beer that had the words methode gueuze on it and it caused a little rift with the Belgian brewers saying that they should take it down because Gueuze is deemed as an appelation. Now they re-announced it as Methode Traditional but marketed it as a sort of program the breweries join. This was De Garde's response:

    https://www.facebook.com/4541414546...141454626661/1848333221874137/?type=3&theater

    The gist of the article is this:
    In reality, though, by kowtowing to Belgian propriety, Jester King’s new mark has actually served to intensify the debate. That’s because the Texas brewery’s mark isn’t meant merely to label its own products. Rather, the company is offering it up as a certification of sorts for other brewers to use on their own spontaneously fermented beers made elsewhere in the world but in accordance with Belgian tradition. And in turn, the company is facing some of the same accusations of opportunism it hoped this compromise would squash.

    I kind of agree that they should just let breweries in the US do their own thing and perhaps we can get a completely new style like how the NEIPA came to be but what do you guys think?
     
  13. n3rdling

    n3rdling Friend

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    Holy shit dude, you're the Mad Alchemist?? What a small world - I read your blog all the time to learn more about homebrewing. That's awesome!

    And Vitus is a personal favorite. I usually have a glass or two of that per month.
     
  14. Ali-Pacha

    Ali-Pacha Friend

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    Je me fais une petite Rince Cochon, décontracté du gland :

    [​IMG]

    A little bit rough, maybe too much alcohol, but like those strong belgian blond style.

    Ali
     
  15. shotgunshane

    shotgunshane Floridian Falcon

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    226310B4-F3DD-4B70-B37B-24E966D3B735.jpeg
     
  16. Ringingears

    Ringingears Honorary BFF

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    Not rough here. Some Northern California beers are coming in at 10 to over 11 %. Thing is some are so good, you don't realize it until halfway through your second pint. :D Great time for beer lovers. Enjoying a garlic burger and a Lagunitas IPA tonight. Nothing extra special, but very tasty.
     
  17. gaspasser

    gaspasser Flatulence Maestro

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    473227DA-A9E9-4CAB-959D-CC789342F62C.jpeg

    I’m not usually a fan of Imperial Stouts, but Sierra Nevada has been putting out some solid beer lately. So I tried it and I really like the malty, coffee, cocoa flavors and it creeps up ninja-style on ya’ with 10.2% abv. I also urge everyone to try their Oktoberfest if you can!
     
  18. jexby

    jexby Posole Prince

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    nice! any beer as black as night (that nWhal) should be tried at least once! will look for it myself ASAP.
    cheers mate!
     
  19. mscott58

    mscott58 Friend

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    Cross country flight + late client meeting & dinner = long day

    Catching a drink at the hotel bar, and finding they serve Pliny on tap = priceless...
     
  20. jacq

    jacq Top 3 poster - friend

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    [​IMG]

    I had my white coat ceremony last weekend and I was planning to open a lambic. I brought 3 with me from my cellar back home but my sister dislikes lambic(joke's on her, it's great) and she's getting into sours since she just shares what I drink. Really enjoyed this new, upcoming brewery from Illinois. They're actually my pick over the BCBS series. Anyway, it's a wild ale brewed with aronia berries, mostly on the acidic side, barely any funk as well. Also, that color is just amazing.
     

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