You're mentioning some of my face there, esp the Kasteel Tripel! A bit pricey at about 1.56 euro each but when I found it once in Chicago, it was like $7 .....
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You're mentioning some of my face there, esp the Kasteel Tripel! A bit pricey at about 1.56 euro each but when I found it once in Chicago, it was like $7 .....
I actually had the b nektar Black Fang on TAP last night and it was pretty darn tasty. Twas a bit too carbonated for me though. I think I'm beginning to establish that I enjoy mead flat. Makes it different than the beers I normally consume and I like that.
Yeah it was tasty! I was reading the reviews about it and many people liked it because it is a unique tripel. I think I liked the rochefort 10 the best, of course it's most expensive. This dark horse brewery up here had a Belgian abbey that was tasty too, lots of yeast in the bottle. I really enjoyed it.
After getting involved in dubbels and tripels, I don't think there's any going back to imp stouts heh.
I really liked the westmalle triple too, bought it twice! These are all 750ml lol, except for the rochefort and a select other few.
After getting involved in dubbels and tripels, I don't think there's any going back to imp stouts heh.
I really liked the westmalle triple too, bought it twice! These are all 750ml lol, except for the rochefort and a select other few.
I've always wondered about that yeast on the bottom of some commercial beer. I would cringe when a bartender would swirl the yeast into the beer before pouring. As a homebrewer, I knew that my yeast was to be fastidiously avoided as the only function it served was to bottle condition the beer. So I would pour carefully. I'm pretty sure 90% of all homebrewers behave the same way. Why then do some folks think that expensive Belgians and others that also bottle condition aren't the same? I have never researched the subject, but I always request (if I order one in a bar) for the bottle to be poured carefully to avoid the yeast cake going in my glass.
I'm often met with "But it's supposed to be poured with the beer" to which I reply, "According to who? You?" I've never seen pouring instructions on a label or been corrected by someone who can reference the information. I'm not squeamish about yeast in my beer, but I don't think most bottle conditioned beer is made with the intent of the yeast being consumed.
I'm often met with "But it's supposed to be poured with the beer" to which I reply, "According to who? You?" I've never seen pouring instructions on a label or been corrected by someone who can reference the information. I'm not squeamish about yeast in my beer, but I don't think most bottle conditioned beer is made with the intent of the yeast being consumed.
One of my favorite wheat beers is Franziskaner weissbier - with yeast still in the bottle. It's been a long while since I've had it, but I vaguely remember "swirling" instructions on the label - to make sure the yeast is not left behind. I might be wrong on this but that's my fuzzy recollection.
EDIT - Ah-ha
http://www.germanbeerguide.co.uk/hefeweiz.html
EDIT - Ah-ha
http://www.germanbeerguide.co.uk/hefeweiz.html
Wheat beer isn't my thing,....I like my Belgian hopping
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Well finally. However! That's that one. I can't assume that every bottle conditioned beer wants the lees or trub to get in the glass. GK no like wheat beer? I like them because they are often fruity and dry.
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Yes , as in Hoegaarden. They have two , the "Grand Cru" and "Bière Blanche", the second is made with spices, with 4% alcohol and a sediment. They recomend pour most of the bottle and then swirl before poring the rest. I like that beer very much but I confess that the swirling , well...
One of the benefits of bottle conditioned beers is that it is possible to harvest the yeast and wash it and then reuse it to clone your own batch. I wonder if the barman's tendency to swirl the yeast and so pour it is because the brewery has asked that the yeast not be left with the customer...
...the "cost" of drinking that yeast is that it can play havoc with a tender digestive system..
...the "cost" of drinking that yeast is that it can play havoc with a tender digestive system..
Manny likes fruit in the beer? What happened to the Man Law? No fruit in the beer! I like stouts, lagers, porters, ales, tripels, dubbels and quadrupels, lambics and IPAs, but no fruit in the beer! Man Law.....
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You trying to corrupt my developing european taste buds ? I mean...the guy was drunk when he created it! I am (almost) never drunk when I make mead....
http://www.esquire.com/_mobile/blog...e-drinking-this-adam-carolla-mangria-14849659
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http://www.esquire.com/_mobile/blog...e-drinking-this-adam-carolla-mangria-14849659
Sent from Arthur Dent's towel smothering a volume of Vogon poetry, some of which just leaked out.
I bought two more Rochefort 10s, one to drink and one to take home. I also bought another local tripel to take home. With all of this yeast talk, I took particular interest in the sediment of the Rochefort 10 and the local Dark Horse Sapient Trip Ale. Lots of yeast left over in the Dark Horse, and definitely noticeable in the 10. I had one of the workers in the beer store confirm that the Rochefort 10 was one of his favorite top 3s in the store, and hey, there were a LOT of beers in there. He had some double IPA and another that he didn't even know the style on the list. I'm sick of IPAs, I think here in the states the IPAs have gotten out of control. I like hops but come on, some of them are straight ridiculous.
Yeah I know what you mean. I think the same thing is happening with hops (particularly bittering) that happened with hot sauce about 10 or so years ago. Remember when Ll of a sudden three was an explosion of hot sauce and each one tried to be hotter than the next?
Same thing with beer. They are trying to out-do each other by adding more and more hops to the point that I find some of them downright undrinkable.
Sent from my galafreyan transdimensional communicator 100 years from now. G
Same thing with beer. They are trying to out-do each other by adding more and more hops to the point that I find some of them downright undrinkable.
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Yes exactly. There are so many hot sauces that I'm reluctant to buy any. I just stick with my trusty Tabasco, which I used to dislike, now it's a staple for me.
Back to mead, I bottled 15 12-ounce bottles just now. I'm sticking them in a dark corner and forgetting about them. I'm straining the last bits through some coffee filters and bottling those as well. The red hand bottler from morebeer.com worked superbly. Every cap looks nice and straight and as far as I can tell, no leaks. The clovey mead I'm going to drink up. I think I may have exposed it to too much O2 when I left, because half of my carboy was empty. Fermentation seems to have completely stopped on all brews. Now I only have my gallon of strawberry brew which exploded everywhere. Haha, I'm afraid to add more water to it. Two weeks in and it's still bubbling well, nothing like initially however.
Back to mead, I bottled 15 12-ounce bottles just now. I'm sticking them in a dark corner and forgetting about them. I'm straining the last bits through some coffee filters and bottling those as well. The red hand bottler from morebeer.com worked superbly. Every cap looks nice and straight and as far as I can tell, no leaks. The clovey mead I'm going to drink up. I think I may have exposed it to too much O2 when I left, because half of my carboy was empty. Fermentation seems to have completely stopped on all brews. Now I only have my gallon of strawberry brew which exploded everywhere. Haha, I'm afraid to add more water to it. Two weeks in and it's still bubbling well, nothing like initially however.
Adding water lowers the ABV and makes the yeast wake up and keep eating! That will dry it out but sometimes that's exactly what is wanted!
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Yeah, I definitely think I enjoy the mead on the dryer side instead of the sweet. My wife and I tried the B. Nektar Kill All the Golfers Mead and you can very much taste the lemon. Very lemon-like! I am drinking my local tripel that I bought up there too and I could immediately taste both the lemon and the tea. Not bad though, although I probably wouldn't buy it again. My wife much preferred the Zombie Killer, as it was a bit sweeter and tasted like cherries.
I'm going to sample my icky leftover lees-mead in a bit. I stuck it in the fridge and it's been cold crashing. Yeast fell out of it quickly so I'll probably try it soon. If I can't read through it yet though, I'm not going to drink it. When I racked my other two large carboys, I could read through them easily.
I'm going to sample my icky leftover lees-mead in a bit. I stuck it in the fridge and it's been cold crashing. Yeast fell out of it quickly so I'll probably try it soon. If I can't read through it yet though, I'm not going to drink it. When I racked my other two large carboys, I could read through them easily.
I like them every once in a while, but I definitely can't make a habit out of drinking them. I was out bar-hopping in Chicago 2 weekends ago, and I was sticking primarily to Stella Artois on tap because they are pretty simple and that's what makes them drinkable to me. One of the guys I was with, he knows that I'm a drink connoisseur and while I was across the bar he ordered a round and got me like the craziest specialty draft they had, which was like a double IPA. It was hard to drink haha, but I finished it of course. :0
Alas....I miss Chicago....
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