The Beer Thread

sweetcell wrote:
i picked up a Jolly Pumpkin La Roja, a Lodgson Seizoen Bretta, a 1.5 year old Mathilda, and a Rock Art Vermonster barley wine… all for cheaper than i've seen them anywhere else.  go rural vermont.

very, very jealous.  la roja aged a year is really one of my favorite sours (great for dregs, too!). it's just so damn drinkable.

and that seizon bretta… that has to be my favorite saison i've ever had.

nice haul, very jelly.

James wrote:
How long are you keeping it in the fridge?

I still don't know the answer…someone else. Atomic, do you have the answer?

Yada wrote:

James wrote:
My high ABV stuff like that sits in a cool, dark-ish area 12 months a year. Except it's not really that cool there in the summertime.

My wife says some of the aged stuff tastes "musty", I argue that it just tastes "mellow".

I guess I don't really have an answer for you. To be honest, I age beer because I'm a more enthusiastic buyer of beer than I am a consumer of it. Not because i'm hoping that it tastes better with age.

Yada wrote:
I don't have a beer cellar per se, but have extra bottles of KBS, BCBS, Parabola, etc. etc… Will it hurt to leave the beer in a refrigerator or would you suggest just leaving the beer in a cool, dark spot in the basement?

Maybe I should re-phrase the question. Will the beer being very cold in the fridge hurt the beer in anyway vs. it being in a roughly 60 degree area that's cool/dark.

Approaching a year for a few of the bottles, while the rest are still on a shelf in the basement.

Yada wrote:

James wrote:
How long are you keeping it in the fridge?

I still don't know the answer…someone else. Atomic, do you have the answer?

Yada wrote:

James wrote:
My high ABV stuff like that sits in a cool, dark-ish area 12 months a year. Except it's not really that cool there in the summertime.

My wife says some of the aged stuff tastes "musty", I argue that it just tastes "mellow".

I guess I don't really have an answer for you. To be honest, I age beer because I'm a more enthusiastic buyer of beer than I am a consumer of it. Not because i'm hoping that it tastes better with age.

Yada wrote:
I don't have a beer cellar per se, but have extra bottles of KBS, BCBS, Parabola, etc. etc… Will it hurt to leave the beer in a refrigerator or would you suggest just leaving the beer in a cool, dark spot in the basement?

Maybe I should re-phrase the question. Will the beer being very cold in the fridge hurt the beer in anyway vs. it being in a roughly 60 degree area that's cool/dark.

Approaching a year for a few of the bottles, while the rest are still on a shelf in the basement.

i don't have an answer for this, but if you'd like me to send me some of the KBS and parabola I will certainly find out for you.

In case anyone is looking for a Thanksgiving growler fill, Fairfax Whole Foods will be tapping some nice stuff. Unfortunately not all at the same time.


GRATUITOUS GOBBLE DAY GROWLERS!!! With the festive spirit of plenty in mind, I have decided to dig deep into my keg pantry and offer up some unexpected morsels. Actually, if you have been following this page for awhile, these probably ARE expected. In no particular order, and to be tapped at no particular time, you can expect to see some or all of these make an appearance at Cheez Town.
Bruery Oude Tart
Bruery Autumn Maple
DuPont Avec les Bon Vieux
Bear Republic Racer X
Alewerks Cafe Royale
Dogfish Head OldeSchool
DuClaw Pumpkin Retribution
Epic Big Bad Baptist
Alewerks Coffehouse Stout
Great Lakes Christmas Ale
Whew, that's a good preliminary list at least. Again there are no set times or order for these kegs, but I will post when and which are tapped. Cheers!

Yada wrote:
Will it hurt to leave the beer in a refrigerator or would you suggest just leaving the beer in a cool, dark spot in the basement?

keeping them in the fridge will slow the aging process.  so it's up to you: are you aging the beer so that it takes on the qualities of time (mellowing, etc.), or is your goal to be able to enjoy that beer in a "fresher" state at a later time?  typically it's former, so beers are aged above fridge temps.  most important thing is temp consistency.  you don't want a cellar where temps change on a daily basis.  long-term seasonal warming isn't a biggie, as long as it's within reason - you don't want your beer hitting 90*F in the summer.

60*F and dark is pretty much perfect for cellaring (if you want to age them).

sweetcell wrote:

Yada wrote:
Will it hurt to leave the beer in a refrigerator or would you suggest just leaving the beer in a cool, dark spot in the basement?

keeping them in the fridge will slow the aging process.  so it's up to you: are you aging the beer so that it takes on the qualities of time (mellowing, etc.), or is your goal to be able to enjoy that beer in a "fresher" state at a later time?  typically it's former, so beers are aged above fridge temps.  most important thing is temp consistency.  you don't want a cellar where temps change on a daily basis.  long-term seasonal warming isn't a biggie, as long as it's within reason - you want want your beer hitting 90*F in the summer.

60*F and dark is pretty much perfect for cellaring.

Thank you sir… I fall more into the range of "I can't drink all of the beer that I currently have and don't want it to go bad." Not really trying to cellar it to change the taste, I just want it to stay fresh/tasty.

Thanks!

Wow, that is a ridiculous growler list.

Yada wrote:

James wrote:
Was that the Warren Store by any chance? Or are you saying you actually found those beers at a gas station?

if it was the Warren Store, he should've walked out with HF and Lawsons, so I'm assuming not.

nope, literally a gas station.  well, the quickie-mart/convenience store inside the gas station.

i wish it was the warren store.  they sell out of lawsons pretty much as soon as it hits the shelves.  you need to be there on delivery morning if you want to get any.  they're having a special delivery tomorrow but i just can't justify a 3 hour car ride for beer.

stevewizzle wrote:
la roja aged a year is really one of my favorite sours (great for dregs, too!).

i've never had JP before so looking forward to it.  some brewers are apparently weary of JP dregs: they are too powerful.  they take over and make you brew somewhat one-dimensionally sour.  i'll probably age that roja bottle for a while, give other bugs a head start in my brew, and pitch the JP dregs after a few months.  for christmas i'm getting a brew day.  i'll be splitting a batch between a dubbel and an oud bruin ;D

BrettnotBritt wrote:
Wow, that is a ridiculous growler list.

seriously.

sweetcell wrote:

stevewizzle wrote:
la roja aged a year is really one of my favorite sours (great for dregs, too!).

i've never had JP before so looking forward to it.  some brewers are apparently weary of JP dregs: they are too powerful.  they take over and make you brew somewhat one-dimensionally sour.  i'll probably age that roja bottle for a while, give other bugs a head start in my brew, and pitch the JP dregs after a few months.  for christmas i'm getting a brew day.  i'll be splitting a batch between a dubbel and an oud bruin ;D

i could see that. added it to a 1-gal batch of berliner weisse, which was seriously lacking in tartness. it brought out some incredible flavors for a 3% beer, so it's all relative. 

Growler value may vary.

My more local Whole Foods has 64 oz growlers of Backwoods Bastard for $30. Compare that to $14 for 48 oz in a four-pack. What's up with that price?

BrettnotBritt wrote:
Wow, that is a ridiculous growler list.

Goose Island takeover at Rustico in Alexandria Friday.


[Description]

Bourbon County – two words that perennially elicit excitement from the beer community. Next Tuesday, December 3rd, we've got a slew of Bourbon County rarities on draft, including NoVa debut of the brand new 2013 vintage of the venerable Goose Island Bourbon County Brand Stout! Plus we'll be giving away some cool Goose Island nonic pint glasses!

In addition to the most recent iteration of Bourbon County Stout, we'll also have a 2012 vintage of Bourbon County Brand Coffee Stout on tap (brewed with Intelligentsia-roasted La Tortuga beans)as well as a the first iteration of a new Bourbon County variant dubbed Bourbon County Barleywine (an English Barleywine aged in third-use bourbon barrels once home to Kentucky bourbon and then Goose Island?s Bourbon County Stout).

Several Belgian-inspired favorites will also be in-house. Lolita, aged in oak wine barrels with raspberries; Matilda, a Belgian Strong Pale Ale fermented with Brettanomyces Bruxellensis; Matilda Lambicus, the original Matilda finished w/ Brettanomyces Lambicus; Sofie, aged in oak wine barrels with orange peel; Pepe Nero, a dark saison brewed with malted rye and black peppercorns; and Pere Jacques, a Belgian Dubbel.

And we've even managed to nab a few other tremendous libations. Big John, an Imperial Stout brewed with cocao nibs; Naughty Goose, a typically brewpub-only American Brown Ale brewed with Tettnang and Cascade hops; Ten Hills, a brand new American Pale Ale brewed with Perle, Cascade, and Saaz hops; and The Illinois, a boldly-flavored Imperial IPA. Finally, several Goose Island classics will also be flowing: 312 Wheat Ale, Honker?s English Bitter, Goose Island IPA, and Goose Island Nut Brown Ale.

There is no admission fee for this event and all Goose Island Drafts will be priced individually by the glass and in 4 oz. tasting pours.

The Full Goose Island Bourbon County Draft Extravanza List!
Bourbon County Coffee Stout 2012
Bourbon County Stout
Bourbon County Barleywine
Lolita Wild Ale
Matilda Belgian Strong Pale Ale
Matilda Lambicus Belgian Strong Pale Ale
Sofie Saison
Pepe Nero Saison
Pere Jacques Dubbel
Big John Imperial Stout
Naughty Goose American Brown Ale
Ten Hills American Pale Ale
The Illinois Imperial IPA
312 Wheat Ale
Honker?s Ale
Goose Island IPA
Goose Island Nut Brown Ale

Not to be outdone, Pizza Paradiso is having this Friday:

Dupont:
Allagash Bourbon BA Black
Amager Hr. Frederiksen
BFM Cuvee Alex le Rouge
De Molen Hemel & Aarde
Firestone Walker 2012 Parabola
Freigeist Phoebe Caulfield
Mikkeller Beer Geek Brunch Weasel Stout
Mikkeller/Amager Hr. Frederiksen Vaesel Brunch
Mother Earth 2012 Silent Night
Nøgne-Ø Imperial Stout
Omnipollo Agamemnon
Perennial Abraxxas
Sierra Nevada Narwhal
T?Smidge Catherine the Great
The Bruery Melange #3
Thornbridge Bracia
To Øl Sort Maelik
Wells John Courage Stout
Xbeeriment Black Force One

Georgetown:
Amager Imperial Stout
Anderson Valley BA Imperial Stout
Baird Dark Sky Imperial Stout
Ballast Point Sea Monster
Bells Batch 9000
De Molen Cease & Desist
Dogfish Head 2010 World Wide Stout
Evil Twin Christmas Eve at a New York City Hotel Room
Haandbryggeriet Odin?s Tipple
Iron Fist Velvet Glove
Lagunitas Imperial Stout
Laughing Dog Dogfather
Left Hand Wake Up Dead
Lost Coast Epeteios
North Coast BA Old Rasputin
Ölvisholt Lava
Oscar Blues Ten Fidy
Otter Creek Russian Imperial Stout

Old Town:
Bells 2012 Expedition
De Molen Hel & Verdoemenis
Dogfish Head 2011 Bitches Brew
Duck Rabbit Rabid Duck
Great Divide 2012 Belgo Yeti
Haandbryggeriet Dark Force Stout
Het Nest Dead Man?s Hand Bourbon BA
Het Nest Dead Man?s Hand Wine BA
Mikkeller Black Hole
Schlafly Imperial Stout
Southern Tier 2012 Chocolate
Speakeasy Scarface Stout
Stone Farking Wheat
Uinta Labyrinth
Brooklyn Black Chocolate Stout
Del Ducato Verdi 200th Anniversary
Evil Twin Yin
Weyerbacher Heresy
- See more at: http://www.eatyourpizza.com/#sthash.paaqS66Z.dpuf

you're not kidding.  that's a stellar list of drafts at dupont and georgetown. brunch weasel, parabola, abraxxas, agamemnon… that's an insane list.

batch 9000: the only beer you need all night.  you won't taste anything afterwards… in a good way.  dang i hope they still have some of that on monday.

sweetcell wrote:
batch 9000: the only beer you need all night.  you won't taste anything afterwards… in a good way.  dang i hope they still have some of that on monday.

I still have a few bottles of that left in my cellar

I'm likely not to make those over the weekend, hoping some are still left when I'm able to hit a rare (for me) happy hour on Tuesday. And hoping the three Bruery sours that Dupont has on (Oude Tart, Tart of Darkness, Sour in the Rye) are still on then as well.

If any of y'all are interested in joining a friend and I at happy hour at a paradiso on Tuesday at 5, let me know!

stevewizzle wrote:
you're not kidding.  that's a stellar list of drafts at dupont and georgetown. brunch weasel, parabola, abraxxas, agamemnon… that's an insane list.

Finally tried the American Beauty release from Dogfish Head… pretty, pretty mediocre.

Completely agree. Glad I and a free paste and didn't pay for it.

Sadly, I think Dogfish has been pretty much been surpassed and overtaken in the beer world. Not that I wouldn't be happy to drink some at a party or something.

Yada wrote:
Finally tried the American Beauty release from Dogfish Head… pretty, pretty mediocre.

James wrote:
If any of y'all are interested in joining a friend and I at happy hour at a paradiso on Tuesday at 5, let me know!

if all goes according to plan, i should be able to join you.

James wrote:
Sadly, I think Dogfish has been pretty much been surpassed and overtaken in the beer world. Not that I wouldn't be happy to drink some at a party or something.

yeah, they've become the safe go-to of craft beer.  want to let people know you're above BMCs, but don't actually know much about craft beer?  dogfish to the rescue!  60 minute is becoming the new yuengling.

they do put out some extreme stuff that will keep them in the news, but they've almost become a parody of themselves… "our newest beer is made with ocean water, tazmanian moss, dust from a mayan temple, and the tears of asian child factory workers."

god im glad i quit drinking two months ago.  i got tired of the pressure of what i thought i was suppose to drink.  stupid beer cults.