The Beer Thread

Pulitzer wrote:
Plant based bottles?

although I bet aluminum is cheaper and more environmentally friendly

i'm betting aluminium is cheaper for now, but it shouldn't be hard to beat once paper bottles scale up.  making aluminium is incredibly energy intensive. the ore (bauxite) needs to be shipped around the world, increasing its enviro impact on top of the fact that it isn't biodegradable (but does have a plastic lining, and sometimes a plastic outer layer/wrapper).  i can see plant-based bottles being both cheaper and more enviro than Al.

what i'm scratching my head about is that this initiative's aim is to develop an alternative to plastic bottles.  beer isn't packaged in plastic.  so i'm was a bit confused why Carlsberg was part of this story… but whatever, good for them.

I can't wait until everything is plant based, and then we run out of plants, and then everything has to be made out of seashells, and then we run out of seashells, and then everything has to be made out of plastic again.

had the pleasure of some Aslin Master of Oranges cans over the weekend–excellent

Oooh that reminds me.  I gotta pick up my Other Half Triple Broccoli!

I had my first can of Other Half's Do You Want More? the other day. Someone referred to it on Beer Advocate as "the best OH sour IPA." I'm not going to argue, it's the only one I've had.

The answer to the question is yes. I wish they'd brew this style more, and i want more.

Anybody familiar with Mortalis Brewing? Nearly as high of an untappd overall score as Tree House (4.34 vs. 4.36) and higher than Other Half (4.24)

https://untappd.com/MortalisBrewingCompany

I’ve had As Above So Below. Good stuff.

But that it.

My local, beer store closed. Sad.  Now I don't know anything about the latest crazes, and have to shop at Food Lion.

Look, it up . . . city slickers.

Do you think this tastes better than their flagship product?

https://www.instagram.com/p/CCGp5FPpdnb
watch the vid…over 300 galons a minute through a 4 inch port

Think you are having a bad day? Well our newest beer in the works Major Nelson IPA just got a bit more limited.
We had 2 full 40bbl tanks fermenting for a mid-July can release (our first hazy juicy flaked oat IPA to distribution). Well now it is one tank…

Just a touch too much dry hop too fast in the fermentation set it off. Co2 outgassed and as you can see it didn't take long to lose one of our most expensive beers to make.

^ OUCH.  citra, nelson and mosaic - three of the most expensive hops.  yeah, that's going to hurt the bottom line.

in case you're wondering what the hell is going on here: during and after fermentation the beer is carbonated - usually it's only a light carbonation, but depending on process the carbonation can be quite high.  one of the things keeping a gas in liquid solution is its diffusion: individual CO2 molecules are insignificant on their own, they need to join together to form a bubble before it will rise.  this happens very slowly on a smooth surface (like glass), and much faster on uneven or rough surfaces.  such bubble-producing roughness is called a nucleation point - some fancy beer glasses have them etched into the bottom of the glass to enhance CO2 release (which in turn carries the aroma).  adding dry-hops to a carbonated beer = addition of a LOT of nucleation points.  the process can create a chain reaction: bubbles form and rise, pushing non-bound CO2 together with other unbound CO2, creating more bubbles, etc.  whoever dry-hopped that beer did so too quickly (and/or the beer was way too carbonated, should have bled some pressure off first).

Abolish wrote:

closure of Mad Fox Brewing Company. Our last day of business will be Sunday, July 21st.

\\We are PUTTING THE BAND BACK TOGETHER! In honor of what would have been the Ten Year Anniversary of Mad Fox, we are teaming up with some of the Mad Fox team that made it so great. Stay tuned for an all Citra hopped East Coast style IPA coming soon! It may seem a little familiar to you… 😉🍻😎 @ Fair Winds Brewing Company

my sister-in-law drove up from california for the weekend (no worries, she got tested before coming up).  she knows me enough that she brought me a bottle of Pliny - wo0t!  it was a completely unexpected surprise, and a lovely one at that - haven't had Pliny in over two years so i was ready to tuck into that simcoe sauce… until i flipped the bottle over and read "bottled on: 18 Feb 2018."  insert sad trombone sfx.

i drank it just to see what it was like, and it was pretty awful.  tasted exactly like what a old, oxidized IPA should taste like.  darn.  the end.

I remember the local Whole Foods in SF used to get Russian river stuff pretty regularly and it was fresh
that is a bummer on what looked like an awesome gift

sweetcell wrote:
my sister-in-law drove up from california for the weekend (no worries, she got tested before coming up).  she knows me enough that she brought me a bottle of Pliny - wo0t!  it was a completely unexpected surprise, and a lovely one at that - haven't had Pliny in over two years so i was ready to tuck into that simcoe sauce… until i flipped the bottle over and read "bottled on: 18 Feb 2018."  insert sad trombone sfx.

i drank it just to see what it was like, and it was pretty awful.  tasted exactly like what a old, oxidized IPA should taste like.  darn.  the end.

Some people call that a barleywine.

The wrote:
I remember the local Whole Foods in SF used to get Russian river stuff pretty regularly and it was fresh

last time i had pliny was in SF - got some on tap at the toronado and in bottles at the WF down the hill from smax's.  stuff was like 2 days old.

Space wrote:
Some people call that a barleywine.

ugh, agreed, but those people don't know what they're talking about ;D

didn't have the malt to be a barleywine.  this was oxidized hops and that's pretty much it.

Everyone is getting drunk


https://abc7.com/6331224/?ex_cid=TA_KABC_FB&utm_campaign=trueAnthem%3A+New+Content+%28Feed%29&utm_medium=trueAnthem&utm_source=facebook&fbclid=IwAR0dV_K35LRfGWEzTzT6qS2ECcLYzXASj1chRhgFD7wERnRNh8xaovSGLnU

lemon peppermint guinness

https://baltimorefishbowl.com/stories/guinness-open-gate-brewery-marks-two-years-with-two-new-beers/ 

The 1814 beer flood
https://www.smithsonianmag.com/smart-news/1814-beer-flood-killed-eight-people-180964256

I actually went to their upstate location in July. Great place. Everything was outdoors and distanced. They only had three taps going and were selling mostly cans for onsite consumption.

I don't think the Brooklyn taproom is open. I wonder if this one will really open in October. I'd be fine with just grabbing cans at Downtown Crown indefinitely.

Copied from Beer Advocate:

Award-Winning Brooklyn-Based Brewery Plans Taproom & Production Facility

Brooklyn, NY (August 12, 2020) – Other Half Brewing co-founders Andrew Burman, Matt Monahan and Sam Richardson are thrilled to announce the October 2020 opening of the brewery’s Ivy City taproom & production facility at 1401 Okie Street NE, Washington, DC, 20002, in the former Pappas Tomato Factory building.

Other Half Brewing will help anchor the new Ivy City retail center neighboring the Hecht Warehouse with a 22,000-square foot production facility and taproom, including a 7,500-square foot outdoor patio with covered pavilion and roof deck and 5,000-square foot indoor tasting and taproom.

Other Half is scheduled to start brewing beer on-site in late September, with initial plans to offer curbside pick-up and delivery. The taproom will offer 20 lines of Other Half beer on draft, as well as limited collaborations from brewers and vintners from around the country and world. In addition, the brewery program will focus on award-winning hazy IPAs, lagers and barrel-aged stouts, as well as special release, limited-edition collaboration beers with eye-catching label art.

“Andrew and I grew up in the D.C. area, and we are honored to open a brewery in our hometown and join the Beltway’s amazing beer scene,” says co-founder Matt Monahan. “We’ve long admired D.C.’s dynamic brewing community and look forward to sharing our beers with guests and to collaborating with some of the world’s best brewers who call D.C. home,” says co-founder Andrew Burman.

“This is the first brewery we built to meet all our specific needs from the start,” says co-founder Sam Richardson. “We’re excited to bring our IPAs – what Other Half is known for – to D.C., but with this purpose-built brewery, we will be able to develop a more robust, barrel-aged Imperial Stout and barley wine program and the larger tanks will allow us to brew more lagers.”