Some heroes do wear capes.Rush2112 wrote: ↑Fri Mar 12, 2021 10:33 am Anyone looking to change careers?
https://www.wsj.com/articles/trappist-b ... 1615392562
The OFFICIAL Craft Beer Thread
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Re: The OFFICIAL Craft Beer Thread
Until everything is less insane, I'm mixing weed with wine.
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Do we know anyone looking for a side gig that involves drinking and not having sex?
he’s a fixbking cyborg or some shit. The
holy fuckbAllZ, what a ducking nightmare. Holy shot. Just, fuck. The
holy fuckbAllZ, what a ducking nightmare. Holy shot. Just, fuck. The
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Yeah, you nailed the crux of the problem.
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Yeah, which is why the Jesus thing might be a hinderance to his application for Monkhood.
(I can't believe Monkhood is a word recognized by phpBB's spellcheck).
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Pressure Drop (Buffalo) Sticky Icky (hazy IPA) is quite good. Greater Good (Worcester MA) Pulp Daddy (New England IPA) is fine.
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Big week at the Sybian brewry. Coffee Stout is ready to drink, and it came out good! Brewed up some barleywine this morning, and I already hear the airlock releasing the sweet CO2, meaning the yeast is already getting to work. Just 6 more months until I can bottle that one.
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I’m imagining some pretty interesting art possibilities for the labels on bottles from The Sybian Brewry.
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A cartoon image of Bababooey holding the Sybian controller. Hi innocuous enough that most people wouldn’t know, but those who know will get it.
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Way more innocuous than what I was imagining.The Sybian wrote: ↑Sat Mar 20, 2021 1:06 pmA cartoon image of Bababooey holding the Sybian controller. Hi innocuous enough that most people wouldn’t know, but those who know will get it.
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It’s stupid to put it here but the Kirkland citra hop ipa is solid.
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So a 3.0 on Untappt is a good score for you? According to the Googles, Gordon Biersh and Matt Brewing (Saranac and Utica Club) make Kirkland branded beers. Saranac was my intro into different styles of “craft beer,” while Utica Club is every bit as bad as it sounds.
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Not at all, AB gave it a 3.0. To me, that’s a really shitty score, so I was surprised he posted here that it’s solid.
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That’s what I meant by shot’s fired. I was a fan of Saranac. Haven’t had any in easily 10 years though.
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I’m messing up their net promoter score then. To me a five is really really good. 4 is above average. 3 is solidly average. 2 is below average. 1 is pretty bad and 0 is coors light.The Sybian wrote: ↑Sat Mar 20, 2021 11:28 pmNot at all, AB gave it a 3.0. To me, that’s a really shitty score, so I was surprised he posted here that it’s solid.
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I doubt I’ve had a Saranac this century. In college, they were kind of cool, because they made a large variety of styles, and a Black and Tan! They were better than the usual Milwaukee’s Best, Labatt’s Blue or whatever. I think of camping music festivals when I think Saranac.
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I've been up to the Adirondacks (Lake George, Saratoga Springs, etc) a few times over the past 20 years since I've lived in MD. It always seemed to be one of the tap options when I went to pubs along the lake(s).The Sybian wrote: ↑Sun Mar 21, 2021 9:27 amI doubt I’ve had a Saranac this century. In college, they were kind of cool, because they made a large variety of styles, and a Black and Tan! They were better than the usual Milwaukee’s Best, Labatt’s Blue or whatever. I think of camping music festivals when I think Saranac.
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Re: The OFFICIAL Craft Beer Thread
Visited GG last year when I was back east. They have better offerings. Funny though, GG is an "imperial brewery" so they have a different in house brand for non-imperial beers. As for breweries that I visited on that trip, if you ever see Vitamin Sea it's fucking fantastic, but I don't know if it's anything but brewery only and when I visited it was Saturday only and they sold out of a lot of shit.DSafetyGuy wrote: ↑Wed Mar 17, 2021 6:37 pm Greater Good (Worcester MA) Pulp Daddy (New England IPA) is fine.
Did you see that ludicrous display last night?
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Lake Placid Pub & Brewery is also around, their UBU is a solid ale. They call it an English strong. There are other smaller places in ADK proper (Lake George is right outside the park, and Saratoga is the capital region...that's one of my home turfs so I get specific) that aren't too bad. They haven't had the uptick that Vermont has had, but if someone started a top-notch place they'd grow fast as there are still enough tourists with money that go to LP. Man, if only I had the chops and the money there's a hotel like a quarter mile from Whiteface that could easily be turned into a brewery with guestrooms.
And I typically hit a brewery or two on my trip from Boston to LP to visit my parents, I do hit up mom's Saranac after about 6-7 of my beers. It's not great, but it's still quaffable.
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I picked up a NEIPA Vitamin Sea collab with Magnify, a NJ brewery. I'm not a fan of the Magnify's IPAs, I think it's the cryo hops they use, it has a chalkiness, I can't find a better description. The collab has the hallmarks of Magnify IPAs, so I'm not judging Vitamin Sea off of this one. It's good, I've just gotten sick of the chalky IPAs.Rush2112 wrote: ↑Sun Mar 21, 2021 11:45 pmVisited GG last year when I was back east. They have better offerings. Funny though, GG is an "imperial brewery" so they have a different in house brand for non-imperial beers. As for breweries that I visited on that trip, if you ever see Vitamin Sea it's fucking fantastic, but I don't know if it's anything but brewery only and when I visited it was Saturday only and they sold out of a lot of shit.DSafetyGuy wrote: ↑Wed Mar 17, 2021 6:37 pm Greater Good (Worcester MA) Pulp Daddy (New England IPA) is fine.
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Riffs on the apocryphal "Beer is proof that God loves us and wants us to be happy.” quote from Benjamin Franklin.
BEER IS PROOF
BEER IS PROOF
Sierra Nevada Bigfoot Barleywine is proof that God plays bass in a Cake cover band named Cupcake.
Re: The OFFICIAL Craft Beer Thread
Monzon Brewery here in PV names some beers in English and some in Spanish but the Spanish ones are better-named — Verano Sin Fin saison y Vaquero Electrico DIPA.
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Re: The OFFICIAL Craft Beer Thread
I was in LA in 2019 for my niece's college graduation and hit up Mikiller Bar LA. They were having Mexican beer night filled with tacos and Mexican craft beers. I can't recall off the top of my head the beers, but there were a number of pretty damn good offerings.
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Re: The OFFICIAL Craft Beer Thread
Anyone else following the harassment and sexism in craft beer story that started last week when a brewer/manager and Notch solicited stories from other women and got absolutely flooded with them? Founder of Tired Hands just stepped down from day to day operations when the staff rejected a weak statement he put out yesterday.
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That’s pretty unsurprising. Beer snobs are bad towards men then don’t seem worthy so it tracks.
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Coors using melted rink ice from Lightening Cup Final to make Coors Light.
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Re: The OFFICIAL Craft Beer Thread
One of Toronto's finest breweries is all baseball themed.
Here's a current offering...
Here's a current offering...
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Re: The OFFICIAL Craft Beer Thread
I'm gonna brew a Kviek beer next week. Stuff is crazy can be pitched at like 95 degrees (normal is 70) and ferments out in 2 days (typically takes 2 weeks if not more.)
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I’ve never had a Kviek before, but I think I’m going to brew a cherry Kriek next. Never made a sour or used fruit in a beer. Should be interesting.
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I've never done a sour sour, but brew a saison with raspberries from the wife's family ranch quite often. I do recommend that you use a hop bag to hold the fruit in secondary. It's a pain in the ass to strain afterwords.The Sybian wrote: ↑Thu Jul 22, 2021 8:02 am
I’ve never had a Kviek before, but I think I’m going to brew a cherry Kriek next. Never made a sour or used fruit in a beer. Should be interesting.
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Do you puree the raspberries? Good call on the hop bag. I have a strainer that goes over the bottling bucket, but I imagine pureed fruit would have the strainer backed up really quickly.Rush2112 wrote: ↑Thu Jul 22, 2021 11:10 amI've never done a sour sour, but brew a saison with raspberries from the wife's family ranch quite often. I do recommend that you use a hop bag to hold the fruit in secondary. It's a pain in the ass to strain afterwords.The Sybian wrote: ↑Thu Jul 22, 2021 8:02 am
I’ve never had a Kviek before, but I think I’m going to brew a cherry Kriek next. Never made a sour or used fruit in a beer. Should be interesting.
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I had them in the freezer and then in a double boiler at 150 for 15 minutes so they' broke apart into a puree of sorts. If you're using fresh you can get by softly mashing before boiling.
If you don't use a bag most of it falls into the trub, but there are random pieces that fall through and no reason to have a chewy bit in your beer.
If you don't use a bag most of it falls into the trub, but there are random pieces that fall through and no reason to have a chewy bit in your beer.
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Tasted the kveik NEIPA as I kegged it. Damn it's tasty. Crazy that I brewed it last Friday and will have a test pint a week later.
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Local heroes get the ultimate honour - an Ale brewed by one of Toronto's better breweries.
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