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mooch
Trad climber
Old Climbers' Home (Adopted)
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Topic Author's Reply - Dec 7, 2016 - 01:25pm PT
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TwistedCrank
climber
Released into general population, Idaho
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Does it come in pints?
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Reilly
Mountain climber
The Other Monrovia- CA
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donini
Trad climber
Ouray, Colorado
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A nice Pinot Noir.
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anita514
Gym climber
Great White North
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Had my fave this weekend
(not my pic)
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Al Matyourdoor
Trad climber
Somewhere on Mateo Tee-pee
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Yep Anita, the Heady Topper is alone worth the drive to Vermont!
Al
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Reilly
Mountain climber
The Other Monrovia- CA
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Dec 11, 2016 - 03:15pm PT
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Couldn't resist buying this kit - cute lunch box that would make any kid the king of the lunch room!
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mooch
Trad climber
Old Climbers' Home (Adopted)
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Topic Author's Reply - Dec 12, 2016 - 02:09pm PT
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T-Crank -
Unfortunately, no. Culture Brewing Co, in Solana Beach, put out a delicious porter that I will never forget. AVB 6.3%, Hard medium barley toasting and a small addition before it went into the bright tank. Great balance with notes of espresso, cocooa and horchata. Only seasonal.
Kern River Brew Company just acquired a new master brewer. Comes from Avery and also Pizza Port. One of his "babies"......Swami's IPA. A personal fave!
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yanqui
climber
Balcarce, Argentina
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Dec 12, 2016 - 06:40pm PT
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johnboy
Trad climber
Can't get here from there
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Dec 12, 2016 - 09:29pm PT
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WHAT BEER are you drinking right now?
My fourth one.
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JimT
climber
Munich
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Dec 13, 2016 - 08:10am PT
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Now it´s past 5 (in the evening) here I´m indulging in the usual German after-work beer. Oettinger Export (lager)/5.4% and brewed here in Bavaria without gene manipulated ingredients and $0.56c per liter.
When I crack the next one open I´ll drink a toast to the overpriced sh#t you buy in the USA!
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mooch
Trad climber
Old Climbers' Home (Adopted)
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Topic Author's Reply - Dec 13, 2016 - 08:41am PT
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Kinda specific on your opinionated post, right? I think the world over, most brewers love to craft their brew.....not manipulate "genes" of a yeast strain (if that's what you mean). You must be thinking about American wine makers. In brewing, its this simple.....
Saccharomyces cerevisiae.
Or wort you aware of it? ;)
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JimT
climber
Munich
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Dec 13, 2016 - 10:36am PT
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If you are replying to me then I meant gene manipulated grains.
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mooch
Trad climber
Old Climbers' Home (Adopted)
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Topic Author's Reply - Dec 13, 2016 - 01:45pm PT
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I raise a brew to the craftsmen of The Hinterlands. Taught us English folks how to make the worlds finest IPA's. I'm sure they'd be proud. ;)
Avast ye maties!
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Brandon-
climber
The Granite State.
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Dec 13, 2016 - 02:04pm PT
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The usual, Long Trail's Double Bag. Get some and take it home if you're on the east coast.
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Ghost
climber
A long way from where I started
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Dec 13, 2016 - 05:03pm PT
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Right now, I'm not drinking any beer. But that's only because I just finished a beer and my glass is empty.
It was a cold day here, and after the ride home from work I was happy to have a keg or two (well, six, actually) right there in the basement where I park my bike. Including a thick, rich stout. Maybe the best one I've brewed.
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mooch
Trad climber
Tribal Base Camp (Kernville Annex)
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Topic Author's Reply - Dec 14, 2016 - 01:43pm PT
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Nice Ghost! 2-row pale malt, medium roasted barley and chocolate malt were the core?
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Ghost
climber
A long way from where I started
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Dec 14, 2016 - 07:32pm PT
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Nice Ghost! 2-row pale malt, medium roasted barley and chocolate malt were the core?
You a brewer?
Base malt is 2-row pale, but that's not saying all that much, cuz there are plenty of choices. I like Gambrinus, but there are other good maltsters. And yes, there is some medium roasted barley and some chocolate, but only 5% each. Way easy to overdo those and get something harsh.
My preference is for stouts that are thick and rich, so I also use a lot of Munich (16%), as well as 5% each of flaked oats and 60L crystal. And mash it fairly hot. Comes out around 10% abv.
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Lynne Leichtfuss
Trad climber
Will know soon
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Dec 14, 2016 - 07:38pm PT
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Delicious White....:0) gotta prob with it?
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