Beer!

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

  1. jexby

    jexby Posole Prince

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    Both very good photos, and probably beers. yet no way does any Weissbier beat out a Gulden Draak for
    (B)eer (O)f (T)he (D)ay honors.

    it's quite possible @shotgunshane and myself end up cohabitating for months with the sole purpose of sharing great Belgian biers.
     
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  2. YMO

    YMO it's not drinking alone if you're on Zoom

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    Hush. ;)
     
  3. bixby

    bixby Friend

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    Wibby , Double Dunkel

    [​IMG]
     
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  4. YMO

    YMO it's not drinking alone if you're on Zoom

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    [​IMG]

    Even if this is a classic lager, the smokiness flavor still lives.
     
  5. FlySweep

    FlySweep Friend

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    Perfect ending to a crazy work week.

    [​IMG]
     
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    Last edited: Jun 11, 2021
  6. butterfreek

    butterfreek Rando

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    I managed to get some Bissell brothers last weekend! Swish is delicious
     
  7. Brause

    Brause Almost "Made"

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    Oh, Schlenkerla from Bamberg...tavern 7 mins walk from my birthplace. Brewery right by my high school Good times! Hard to get here in Canada.
     
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  8. Brause

    Brause Almost "Made"

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    This is from Würzburg. Julius Echter was a local prince bishop in the 16th century. Had migrated from Bamberg to Würzburg for my undergrad studies in the 1980s. But Würzburg is more famous for its white wines such as "Würzburger Stein".
     
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  9. Brause

    Brause Almost "Made"

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    Bamberg, Franconia, world beer capital. 9 breweries. Malt from the area is used in over 9000 beers worldwide.

    Franconia has the world's highest brewery density: a brewery per every 6200 people.

    My great-grandfather established the "Michaelsberg" brewery in 1899...and his sons carried on to their deaths in 1968. In 1919, the Bavarian constitution was drafted in the attached beer garden.

    [​IMG]
     
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  10. JohnCarter17

    JohnCarter17 Facebook Friend

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    Mostly due to Weyermann. I don't remember if there is another maltster in Bamberg.

    2 lbs+ in use today in my Peat bomb.
    I had a 1073 OG before the mash finished.
    Stirred the grainbed twice, at 20 and 40 minutes into the mash.

    12 lbs Simpsons Peated Malt (Heavily Peated 12-24 PPM)
    2 lbs Weyermann Pilsner
    .75 lbs Simpsons Double Roasted Crystal
    .75 lbs Simpsons/Crisp Br. Crystal 40/45
    4 oz Weyermann acidulated

    1 oz UK Target 10% 60:00
    1 oz UK EKG 6.1% 20:00
    Whirlfloc/Yeast Nutrient 20:00
    1.5 lbs Organic Sugar 10:00 (Maybe, I might not include this)

    Wyeast London ESB 1968

    ____________


    OK, definitely no Organic Sugar this time around.

    I made that recipe, but Maris Otter instead of Peated, and no pils on 6/12. It is my Fullers Vintage Ale clone. Normally its 8/8 with the crystal malts but given the higher alcohol I bumped it a bit.
    1107 OG, 1025 FG, 10.76% ABV. So what was a Strong British/Burton Ale became an English Barleywine.

    I added 5 American medium toast oak cubes in the keg.
    I will carbonate and then forget about it for a year. It needs some time.
     
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    Last edited: Jun 25, 2021
  11. shotgunshane

    shotgunshane Floridian Falcon

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    Today I found a gem of a place called Beer World. It puts Total Wine selection to shame, at least for Belgians. It’s a hole in the wall of nearly nothing but beer. Best of all, it’s closer to home.

    Check out the layer of dust on the more uncommon beers I found.

    44B9E11E-9252-4A98-AAD8-0DDF38B2595A.jpeg

    @jexby Any thoughts on the Belgians? I’m not familiar with any of them.
     
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  12. jexby

    jexby Posole Prince

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    Only recognize a few, am betting the Golden Carolus Ambrio will be the best of the bunch.
    the combo of dark style, strong ale from Belgium is almost certainly a winner.

    had a Bacchus a long time ago, believe it's a sour or fruit beer.
    I can't / don't drink those often.

    Of interest and new to me, the Val Dieu triple! Let us know how it compares to a Tripel Karmeliet, or Straffe Hendrik Tripel.

    Old Speckled Hen is good with english breakfast, bangers and toast.
     
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  13. Brause

    Brause Almost "Made"

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    Yes, Weyermann...but there are other companies, too. https://www.bamberger-maelzerei.de
     
  14. Brause

    Brause Almost "Made"

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    Great stuff from York.
     
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  15. bixby

    bixby Friend

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    Thanks to the Belgian influencer @jexby, I have made a limited effort to try some Belgian and Belgian style beers.

    And I found another winner. No pic, although I have added some tasting notes so far (draft).

    Duvel Single Fermented Belgian Ale

    L- Mid gold and transparent beer with a short 1F head.

    N- Yeast, clove, white bread

    T- Smooth sweet malt with a nice yeast lead. Clove/allspice note is light and refreshing. A nice mild bitterness from the hops leaves a bit of spice on the finish. Light cantaloupe / banana vibe but faint and adds to the taste. A tang I associate with Belgian style beer is present and in the background vs some other Belgians I have had.

    M- Smooth medium feel with lots of very fine bubbles. A bit of thickness on the back of the throat but clean and not cloying.

    O- This is a great beer. The combination of the typical Belgian flavor notes is done on a more subtle level and it works really well for my palate. Superb!
     
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  16. shotgunshane

    shotgunshane Floridian Falcon

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    Rapp BLM Black IPA. Some malty, chocolatety flavors forward of the slight IPA flavors. I usually don’t do IPA’s but this is really good. And that’s a British Food Stop truck in the background; fish and chips not pictured.

    5D881397-9CE2-47C4-AF57-7D94B18E396D.jpeg
     
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  17. Brause

    Brause Almost "Made"

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  18. Biodegraded

    Biodegraded Friend

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  19. Brause

    Brause Almost "Made"

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    Apparently the world's best Hefeweizen: Fahr Hefe from Turner Valley, Alberta (2020 World Beer Awards).

    [​IMG]
     
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  20. Biodegraded

    Biodegraded Friend

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    Sure, but what do you think, grumpy Bavarian? I mean, your beer isn't even supposed to contain yeast, let alone all that free-floating shit ;) (yes, I know they changed the rules when they found out yeast was a thing).

    I'd be interested to try some of the Fahr stuff. Their Pilsner is reportedly very good too, despite having to deal with that calcium-saturated water draining out of the Rockies. Pilsners are popular here I think partly because the water is very clean and therefore the locals think they should be easy to make.
     
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