Discussion in 'Food and Drink' started by jexby, Sep 28, 2015.
Found this interesting:
Tripel Karmeliet. Wikipedia says it was first brewed in 1996 but is a 1679 recipe. Bosteels has been brewing since 1791. This Tripel is bottle aged and reminiscent of Duvel, a long time favorite of mine. Duvel is spicier, this is smoother.
Another haul from Total Wine. Favorites and changes from milder months to hot as hell months (don't drink too much bocks or higher alcohol stuff). A few randoms if you know where to look....
It's pretty hot ATM, having my standard:
First beer in many a month
A slight detour... a couple of years ago I had my first sour from a can. It was from a reputable semi local brewery that knew what they were doing with other beers so I thought it would be a good one to try. Sours we’re getting trendy and. Thought I’d see what the fuss was about. I wasn’t impressed. For the record I don’t like fruit or flavor infused beers as a rule. In my book those are chic beers. My wife kinda likes the berry flavored Lienenkugels. I’ll only drink that stuff if there’s nothing else available.
After trying a few different bottled or canned sours over the past couple years I sort of wrote them off. Not for me. But last summer I tried a version at my local downtown pub because it was stinking hot outside and I didn’t feel like something that was high alcohol and would make me want to take a mid afternoon nap. This was a local raspberry jam sour served from a keg and it was really good. Perfect for hot weather and not sweet. Just a bit of fruit essence. So the next time I was at my normal liquor place I picked up a six pack of the same stuff. It really wasn’t any better than the other sours I had from cans. I go to a local pub about once a month and have had the same sour, as well as a few others and they’ve always been really good.
so I know that beer is almost always better from a tap, but in the case of sours for me it makes the difference between something I don’t really like and something I could probably drink several of and thoroughly enjoy.
I used to not care for sours either until a local chef insisted I give the Duchesse de Bourgogne a try, and I’ve been a fan ever since. At least for Flanders style sours. Rodenbach Grand Cru is good as well. Monk’s Cafe is probably more approachable though since it’s not quite as sour. I still haven’t found any non-Flanders style that I care for.
This is fantastic! $6.99 for a four pack at Total Wine. Classic Unfiltered Lager/Kellerbier, which I bet tastes much better fresh from the barrel/keg. A little more hops that is balanced out by the fruit notes and very great flavor profile that doesn't feel watered down. I think the $6.99 for a four pack is due to a sale price, since this beer doesn't act like a $6.99/4 pack beer for the price. Highly recommended if you see it, and others are saying this doesn't cost too much in other areas.
Always a solid Lager/Export when the weather gets warmer (or if you don't like too much hops). Wish we can stop doing the Export versions of Lagers and just get the regulars version like they have in Germany. A little pricey at $15/six pack but if you just want a Lager in the Export version that is done right (your moneys worth), get this.
Similar but different
We were chasing a mobile BBQ joint for dinner today. They happened to be at Rapp Brewing Company. So while waiting on the Q, I decided to try a Rapp. Turns out they are a German Beer specialist. They did have one Belgian Golden Ale that that was the personal favorite of the lady working there but since I wanted to try German (and told her I like Nitro when asked), she suggest Rapp Bastard.
Rapp Bastard (Nitro) • Dunkelweizen & Southern English Brown • 6.1% ABV
Our House Dunkelweizen! A hybrid beer..combination of a dark wheat ale & Southern English Brown
Pretty F’n good. I’ll be back. They say the mobile pizza guy is good and I got a date with that Belgian.
Different...but I'm not in love with it.
Overdue with two pics:
Very good...but I'm a bigger fan of Westmalle Dubbel IMO. That shit is tasty as hell. Might get another 10 bottle in the future, or maybe something lower.
Yes....Hofbrau Dunkel is in a way kind of..."basic." For a "basic" dunkel, it hits all the nice points that is needed for a Dunkel (slightly sweeter, more malt flavor, easy to drink). Had this earlier today for lunch...
Time for another beer...I been a bad boy today with my diet.
@YMO Do you have a La Trappe Quad to round out your big Belgian adventure? Of the bunch it is the most interesting in my opinion.
I haven't, but I can see if my local Total Wine stocks it.
Sometime during a warm spring evening, sit outside while charcoal grilling food and listen to the gnomes:
Erdinger Oktoberfest Weizen...currently on sale at Coop Calgary ($12.99 CAD for 5*0.5l plus glass).
Not as yeasty and highly carbonated as the regular Hefeweizen, which means less initial kick and smoother finish. This brew is obviously designed to please the Oktoberfest crowd and to sell in large amounts....and, most of all, too make people happy.
And it makes me happy. Happy Easter!
Oho - ok Americans - discuss:
I sort of recoil at Dale's Pale Ale being on the list because it just ain't any good IMO (not there for its taste though), but it's a good list IMO. Sierra Nevada and Blue Moon I think are especially important - at least the way I remember the break out craft scene in the 1990's...
Blue Moon is definitely a critical transition in the American scene - it seems to have made folks go "huh, malt is pretty tasty". Otherwise, depending on the region you observed the transition to microbrewing, you will see different breweries be critical. Sam Adams is the undisputed "people's micro" in New England but even in early 2000s it did not feel like micro, and neither did Sierra Nevada. Locally, Dogfish seems to take the micro cred, but the micro pale that became stupendously prominent on tap lists was Magic Hat #9. That's when it felt like microbrew was not just here to stay, but taking over. I don't know what the equivalent of that would be in other parts of the country, but Oscar Blues was not something you'd commonly see in specialty pubs in NJ (stores had it though, so I guess the can model worked).
Did (do) perceptions of when craft brewing 'came of age' vary from region to region? Viewed from Canada, it seemed to me that the NE was doing it ahead of much of the rest of the country, thanks to access to stuff like Full Sail as well as of course Sam Adams (and I think I still have a Pete's Wicked Ale glass somewhere, smuggled out of a Boston bar in 1993). It wasn't until later I became aware of Sierra Nevada and the whole west coast thing.
This beer was important to me in my craft beer journey being one of the earliest I can remember trying in ‘96 or ‘97. I had no idea the Oregon Ale and Beer Company was a brand under the Boston Brewing Company back then. Anyway, I remember Oregon Original India Pale Ale tasting much different and more flavorful and nuanced than the typical West Coast style IPA of today.
Separate names with a comma.