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Geeheeb wrote:

hephaestus wrote:

Mallarded Ur Face wrote:I'm keeping a bottle of the 13% baron eisbock at home...they bottled the first and only batch in ~june of this year, and said it fermented for 24 months! And it's really smooth for a beer that strong.

They must have aged it 2 years, fermentation is usually done within 7-14 days of pitching the yeast.

Yeah, if you make beer, you know that 2 years fermentation is pretty absurd!

I admittedly don't know that much about brewing, having only participated in one batch, but yeast does die, yeah? And I know the more alcohol content you have, the longer it takes, and the more yeast you need (not to mention keeping beer above 70 degrees in WA is somewhat difficult sometimes).

It's entirely possible that I misheard/misunderstood, but isn't it also possible that they went through multiple fermentation cycles over the course of 24 months to get it to ~13%??

Ipswich wrote:You might as well make the same argument about high abv shit. "I only like beer with less than 7% alcohol, everybody drinking stronger beer than that is jus flexing their mussells"

actually, there's probably some truth in this as well, although I don't understand drinks that try to mask the flavor of alcohol w/ sugar and such...you know you're drinking alcohol to get a buzz on; why try to trick yourself into the buzz? And I generally can't even catch a buzz on low ABV stuff w/out drinking so much that I get dehydrated and bloated and start feeling like shit.

Ipswich wrote:I think the super high IBU shit started because brewers were tired of the 900 billion boring flat american pale ales flooding the market. It is also typically American (insert crying eagle pic) to take something and make it bigger, stronger and over the top retarded.

wait dude, now you're agreeing with me???

it's really not that big of a deal...everybody does stupid shit and is into different kinds of stupid shit because they're slaves to their subconscious.

Mallarded Ur Face wrote:
isn't it also possible that they went through multiple fermentation cycles over the course of 24 months to get it to ~13%??

Yep, secondary fermentation can be the aging process.

Mallarded Ur Face wrote: it's really not that big of a deal...everybody does stupid shit and is into different kinds of stupid shit because they're slaves to their subconscious.

You won't accept that people just like stuff because it taste good. NO THEYRE SLAVES

Loovely. 9/10



Like a fruity girl beer and a manly stout all in one. So much better from the tap though (what isn't?)

bottle - 8/10
tap - 9/10



Good and cheap. 7/10


next up...

Mallarded Ur Face wrote: I admittedly don't know that much about brewing, having only participated in one batch, but yeast does die, yeah? And I know the more alcohol content you have, the longer it takes, and the more yeast you need (not to mention keeping beer above 70 degrees in WA is somewhat difficult sometimes).

It's entirely possible that I misheard/misunderstood, but isn't it also possible that they went through multiple fermentation cycles over the course of 24 months to get it to ~13%??

Yeast does die, and they undergo autolysis where the cells break down, causing horrible off-flavors which ruin the beer. This is why after primary fermentation you siphon the beer off of the settled yeast at the bottom, and into a secondary fermentor for aging. Technically while it's in there it's not fermenting a whole lot despite the process name, but rather aging in bulk and allowing any remaining suspended yeast to settle out. As for the higher alcohol content taking longer, this isn't true. Different yeasts react differently. I've had low alcohol beers take two weeks to ferment, and high gravity beers take only 3 days. The rule of thumb is that if you have more fermentables (which would cause higher alcohol), you need to be pitching more yeast, and in the end it takes the same amount of time because of the balanced ratio. The only case where a higher gravity would significantly increase fermentation time is if someone were to under-pitch yeast, causing a huge lag time for the yeast to reproduce and build cell walls (this also creates horrible off-flavors). This process still would only add a few days to fermentation, not years.

That 'Youngs double chocolate stout' is delish, I used to get those all of the time but they are like $10.49 for a pack of 4 of them.

Siletz brewery has an abolutely DELISH chocolate stout as well, and I remember Bison used to make a good one but I can't find it anymore.

Spaten Optimator - 8.8

Lord Bumfugled wrote:Spaten Optimator - 8.8

FUCH YEAH.

Not beer, but this is some good sake.



Hakutsuru Junmai Ginjo

7 sushi rolls out of 10

GoreyGibbler wrote:Not beer, but this is some good sake.



Hakutsuru Junmai Ginjo

7 sushi rolls out of 10

I had some red rice sake at a sushi bar a few weeks back; shit was awesome, but I've never seen it in a store.

Mallarded Ur Face wrote:
I had some red rice sake at a sushi bar a few weeks back; shit was awesome, but I've never seen it in a store.

You could probably find it at Uwajimaya. They have millions of sakes. Approximately.

MANTIS wrote:


Like a fruity girl beer and a manly stout all in one. So much better from the tap though (what isn't?)

bottle - 8/10
tap - 9/10

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Really? I thought of it more as a fruity girl stout....

anyways.....


10/10. This made me want to start drinking barleywines again. It's similar to the J.W. Lees harvest ales, but not as cloyingly sweet.

Moretti La Rossa - 8/10

Pretty fucking good, and 7.2% abv!
more or less a german doppelbock or dunkel with an Italian label on it.

The bar I work at just got St. Bernardus Xmas on tap. Hells yeah that was my shift drink.

8.75/10

wat

dn't forget teh hendricks\

Karpackie.

Polish beer, 4 for a fiver. 3 out of ten. Really broke at the moment.

Roots Island Red, from a keg at a show -- so good! 8/10

Laughing Buddha's Purple Yam Porter - 7/10 (from a bottle)
nothing special; still a good ~7abv

Corsendonk's Christmas Ale - 7.5/10
not as good as the normal Corsendonk; much lighter in color and flavor. Drank during apple pie on Thanksgiving

Stone's Vertical Epic Ale (08.08.08) - 5.5/10
take a belgian style strong golden and add a whole bunch of american hops....wish I had known about the hops part, meh.
I still finished the bottle, but guh.

Pooeyegg wrote:

8/10

Delicious, and I passed out for 20 hours after drinking them.

I bought a case of Leffe Blond on the weekend , beautiful drop . 8/10

Colonel Klink wrote:

Pooeyegg wrote:

8/10

Delicious, and I passed out for 20 hours after drinking them.

I bought a case of Leffe Blond on the weekend , beautiful drop . 8/10

The last beer I had was a pint of Busch at a bar, but I closed my eyes and pretended it was Leffe.

Heroin beer.

1/10


BULLSHIT!!!

Last three...

9/10 Very tasty, got me crocked.



10/10 Sweet baby Jesus, this shit is potent.

The old standby...

5/10

6.5/10

A little heavy.

The malt had a sugary sweetness that was slightly less than appealing, but the hop bite was strong without being overpowering.

I'd imagine that on tap, its a far nicer proposition

Aktienbrauerei Kaufbeuren Doppelbock Buronator - 9/10

This was a fantastic doppelbock, much like the Spaten Optimator but from a much more KVLT german brewery.
delicious, especially after the hopfest in the Stone brew from earlier.