Tuesday, February 28, 2006
Saturday, February 25, 2006
Friday, February 24, 2006
- Over at RateBeer, 'bollocks' is how one writer refers to the subject in this long, but well-articulated, argument
- A content-heavy review, as you might expect, at Wikipedia
- Curious material at German-Way.com, but you can't argue with "...Beer is such a vital part of the culture that the right to drink beer is even written into some labor contracts, and a beer with lunch in the factory cafeteria is taken for granted...."
- A brewery in the Rocky Mountains in the State of Montana claiming to comply with the Purity Law
- And, finally, a BBC news item describing the loosening of the law???
- Of course, search through Beer Advocate postings and you'll find plenty of commentary on this subject
Thursday, February 23, 2006
Sat. 2/25 - Vintage Barleywine Night - General Lafayette Brewery & Inn, Lafayette Hill PA (12pm-4pm; pay as you go)
Sun. 2/26 - Annual Belgian Dinner - Ortino's Northside, Zieglersville PA (6:30pm; $55)
Fri. 3/3 - It's A Dogfish World After All - Grey Lodge, Philadelphia PA (6pm-10pm; pay as you go)
Sat. 3/4 - Main Line Brew Fest - Desmond Hotel, Malvern PA ($35)
Fri. 3/17 - St. Patrick's Day - Sly Fox, Phoenixville & Royersford PA (12pm-12am; 9pm drawing for trip to Ireland; pay as you go)
Sat. 3/18-Sun. 3/19 - Celebration of the Suds - Atlantic City Convention Center NJ (12pm-9pm; 12pm-7pm; $20-$25)
Sun. 3/19 - Michael Jackson Flemish Sour Dinner - Monk's Cafe, Philadelphia PA (6pm; $125)
Fri, 3/24 - Ale Street News Ultimate Belgian Tasting - Chelsea Art Museum, New York NY (6:30pm-10:30pm; $87)
Wednesday, February 22, 2006
Have you tasted this beer? Let us know what you think. As a suggestion, try to keep the review as brief as possible for each of the following: appearance; smell; taste; mouthfeel; and drinkability.
Appearance Adam: golden apricot Bryan: nice gold color with a nice hop-supported head
Smell Adam: smash hops in your hands, hop heaven Bryan: Holy Hops! In your face and loving it
Taste Adam: wow...the taste lives up to the nose Bryan: clean flavors of hops, hops, and eh hops...yeah!
Mouthfeel Adam: not bad for the bottom of the growler Bryan: smooth, bold, and full of texture
Drinkability Adam: all night baby ;-) Bryan: did we just find another 8% "session beer"?! oh yeah
Seconds? Adam: do you have a keg I can take home? Bryan: yes, please, bring more to the East Coast!
Monday, February 20, 2006
Appearance Adam: dark...like an alt should be, like a light cherry wood Bryan: medium-dark, copper color; tinge of redness Jeremy: Dark Reddish/Brown
Smell: Adam: sweet hoppy Bryan: mild, hop aroma; not itimidating; slightly sweet, but not too malty Jeremy: Sweet smelling
Taste Adam: less hoppy than hop devil, sour, lingering bitterness :-) Bryan: clean, malt flavor plus mild bitter hop flavor; nicely balanced Jeremy: Smooth and crisp with a bit of hoppiness
Mouthfeel Adam: substantial Bryan: solid; lingers just long enough Jeremy: It went into my mouth, then into my tummy, and felt good in both places... ie I have no idea how to describe mouthfeel ;-)
Drinkability Adam: oh yeah Bryan: could become a favorite "session beer"! (ha, even at 8.5%?!) Jeremy: Very drinkable despite the decievingly high ABV
Seconds? Adam: yes please Bryan: Wunderbar....buy a full case and enjoy now! Jeremy: I would have ordered another, but I had to drive
Sunday, February 19, 2006
Thursday, February 16, 2006
Wednesday, February 15, 2006
Tuesday, February 14, 2006
Sunday, February 12, 2006
Saturday, February 11, 2006
Friday, February 10, 2006
Thursday, February 09, 2006
After brewing the Stoutenporter I was a little hesitant. Sometimes I’m preoccupied with the process and not objective enough to determine what it really tastes like. I didn't like it when it was warm out of the fermenter. I decided to reserve judgment until it was cooler and carbonated in the keg. In the back of my mind I was a little concerned that I wasted all that malt.
I'm sure many of you have experienced these feelings before. I usually feel that way when I cook something new for my family. I usually say stuff like, “Too much garlic?” or “Was it cooked too long.” Sometimes they say, “This isn't too bad." or "It’s not my thing." When I brew beer I’m patiently waiting for that honest opinion. That little shred of proof that it doesn’t suck. When you make a high gravity beer like the Stoutenporter you might not find too many people willing to drink it. So how do you get that if you can't share it? Picture a tar black beverage that you could float a quarter on.
Yesterday, after work I pulled some from the keg into a wine glass, sat down at the kitchen table and had another taste. I thought, "It is better now that it is chilled." Then I saw the piece de resistance, left over cake from the superbowl party. That's right a yellow cake with the Steeler logo on it :-)
Tune in tomorrow when I talk more about my new beer and cake diet ;-)