Beer Discussion Thread

[BlacknTan]

This brings up a funny little story..

When I was a young boy... perhaps 9 or 10, We were vacationing in upstate NY in the Fall.. Apple Country and apple season. My dad bought a gallon of cider. In those days, there were no preservatives added. The cider was unrefrigerated in the back seat of the car with my good self. It did not take very long for the warm cider to start fermenting. It got cloudy and the taste sharpened a good bit, but I was enjoying getting smashed in the backseat of the car. When my Dad figured out what was happening, he dumped the bottle out on the side of the road...

I don't know if I was ever so sad in my life!!

 

[Northam Saint]

This brings up a funny little story..

When I was a young boy... perhaps 9 or 10, We were vacationing in upstate NY in the Fall.. Apple Country and apple season. My dad bought a gallon of cider. In those days, there were no preservatives added. The cider was unrefrigerated in the back seat of the car with my good self. It did not take very long for the warm cider to start fermenting. It got cloudy and the taste sharpened a good bit, but I was enjoying getting smashed in the backseat of the car. When my Dad figured out what was happening, he dumped the bottle out on the side of the road...

I don't know if I was ever so sad in my life!!

A family member on my wife’s side use to make their own cider. It was lethal stuff and you could see bits of apple floating around in it. I was rather ill after drinking a good few pints.

 

[Holyzeus]

A few of us went to the great British beer festival in Olympia great place to try a selection, play pub games and grab some good food. Need to organise another trip.

CAMRA | Great British Beer Festival

Since 1977, CAMRA's Great British Beer Festival has brought the very best cask, keg and craft beer, cider, and perry from across the UK. GBBF is on pause — find a CAMRA festival near you.

gbbf.org.uk

A meet would be good unfortunately I’m working all of those dates

 

[R181]

Of course in all of this you can’t beat a cider. Especially if you are looking for a good alcohol content.

I remember the guys coming onboard after a scrumpy run ashore. Hard to imagine a worse hangover.

Bob

 

[Chris]

I am learning that to increase the alcohol % you need to feed the yeast more sugar which then produces alcohol and CO2, which of course increases the calories.

Yeast eats sugar and turns it into alcohol and CO2, fermentation stops when either the yeast has consumed all of the sugar or the alcohol content gets high enough to kill the yeast. When I make cider at home I ferment to dryness, which means that the yeast has consumed all of the sugar and the result is a strong, dry cider. Fermentation naturally stops at that point unless I want it to be fizzy, in which case adding a small amount of sugar when bottling starts a secondary fermentation which will give a very minor increase in ABV but also carbonates it.

 

[Twelvefret]

For those with experience, like wine tasters, those that brew beer will describe the taste of the beer in terms of fruits and other fragrances. Is there a process for beer tasting as there is for wine tasting?

 

[Nishy]

For those with experience, like wine tasters, those that brew beer will describe the taste of the beer in terms of fruits and other fragrances. Is there a process for beer tasting as there is for wine tasting?

Yep simply taste and describe. No spitting and no swirling as far as I'm aware. Though I usually smell the beer from the glass first. Terms such as crisp, treacle, smokey, hoppy, cereal and fruity notes are common adjectives. Colour, viscosity and head notes are also assessed amongst other parameters.

 

[Twelvefret]

I’ve found my win win IPA weighing in with a 4.9 ALC, Southern Prohibition Devil’s Harvest.

Devil's Harvest Breakfast IPA - The Beer Connoisseur®

Devil's Harvest is a golden, crushable IPA with a ghostly hue. A moderate dose of oats help cloud up the beer while grabbing some hop oils from the large dry hop of Citra and Mosaic. By only using whirlpool and dry hopping techniques, we have cut down on bitterness while raising the aroma in...

beerconnoisseur.com

 

[R181]

I’ve found my win win IPA weighing in with a 4.9 ALC, Southern Prohibition Devil’s Harvest.

Devil's Harvest Breakfast IPA - The Beer Connoisseur®

Devil's Harvest is a golden, crushable IPA with a ghostly hue. A moderate dose of oats help cloud up the beer while grabbing some hop oils from the large dry hop of Citra and Mosaic. By only using whirlpool and dry hopping techniques, we have cut down on bitterness while raising the aroma in...

beerconnoisseur.com

Sounds like this one with a 5.0 ABV might be to your liking.

ALEXANDER KEITHS IPA - The Beer Store

Brewed in Halifax since 1820, India Pale Ale is light in colour and hopped in flavour. Only the lightest and finest barleys that produce a pale malt are used while the amounts of hops are increased so as to give a pronounced hop flavour.

www.thebeerstore.ca

Bob

 

[Tortuga]

This is what I'll mostly be on tomorrow,nice session beer,plenty of flavour

Boltmaker - Timothy Taylor's Brewery

Boltmaker is a dependable, characterful Yorkshire bitter with an inviting copper-amber colour and gentle citrus and fruit aromas. The flavour is smooth and rounded, led by biscuit-like malt notes and a clean, balanced bitterness.

www.timothytaylor.co.uk

 

[Twelvefret]

Today I’m drinking my first All Day IPA @ 4.7 ABV. So far the hoppiest and best flavor of a low alcohol content I’ve tried.

 

[Northam Saint]

If you are near Taunton Somerset pay Sheppy’s a visit. Been and had a nice meal followed by a tour. Generous with the sampling too.

 

[chazt]

My two favorite brews are Guinness Stout and Samuel Adams Octoberfest

 

[Chris]

I like dark, heavy beers like Theakston's Old Peculier or Robinson's Old Tom. Old Tom is my favourite beer.

 

[Smiffy]

I like dark, heavy beers like Theakston's Old Peculier or Robinson's Old Tom. Old Tom is my favourite beer.

As an 18 year old I went camping with a group of friends, there was a pub next to the camp site selling Old Peculier on draught.

Being rough tough real men we decided that we were going to drink the pub dry. The landlord bet us that we could not drink more than two pints of Old Peculier. He won.

That was when the nickname of Rubber Legs Smiffy started