The Beer Thread

hutch wrote:
When you buy direct from the brewery they obviously get to keep more of the money


So if you buy direct most of the time I think even more reason shoplifting a few six packs here or there is OK

I support whatever failed attempt at trolling you're doing here.

Oh you don’t like that? Well then:

Support craft brewers! Pay for what you consume!

hutch wrote:

Oh you don’t like that? Well then:

Support craft brewers! Pay for what you consume!

Still supporting whatever you're trying to say here!

Good good… I see you are coming around to my lo-gic and my awesome metaphoring

So how does homebrewing compute here…seem to be cutting out Craft Brewers by brewing my own
are you telling me I'm screwing them and stealing food from their kids mouths?

Stingy-Hatch wrote:
So how does homebrewing compute here…seem to be cutting out Craft Brewers by brewing my own
are you telling me I'm screwing them and stealing food from their kids mouths?

Isn’t that the equivalent of recording your own cd? No problem .. DIY!!

in case folks want to participate in another beer bracket "tournament": New England/Hazy IPAs

Tried my first OH DC beer this weekend.  Heard good and bad about them but I'd rather make up my own mind.

First one was a bit off. Disappointing. Will give the second a go tomorrow.   

As it happens I had what I think are my first 2 semi decent OHDC beers this weekend - Triple Dream Cut Imperial Oat Dream and Triple Crushed Gems

Spent an idyllic afternoon at Wheatland spring yesterday - perfect temps and a fantastic new IPA on tap - Test of Time - been a long time since I stuck to a single beer at a brewery but I did just that yesterday

brennser wrote:

Spent an idyllic afternoon at Wheatland spring yesterday - perfect temps and a fantastic new IPA on tap - Test of Time - been a long time since I stuck to a single beer at a brewery but I did just that yesterday

mmm.. Only a few miles off the WO&D trail…
is charlestown pike (rt9) or Berlin Highway even remotely bikable?

Brewed a maibock on Saturday. It will be ready in May.

Was going to go enjoy the idyliic weather with  a dog walk at Rachel Carson and some 2nd Anniversary beers at Elder Pine, but my kid whined that she didn't want to spend her day doing that and my wife caved to her wishes. Maybe next weekend.

Space wrote:
Brewed a maibock on Saturday. It will be ready in May.

Was going to go enjoy the idyliic weather with  a dog walk at Rachel Carson and some 2nd Anniversary beers at Elder Pine, but my kid whined that she didn't want to spend her day doing that and my wife caved to her wishes. Maybe next weekend.

Nothing like ending up with a few gallons of undrinkable Maibock!

Based on the roads I drove to get there and the traffic on those roads I would not feel comfortable biking but maybe there are quieter access points - and I bike a lot

I always think of maibock as a fall beer.

I think of the post office and heavy dark beer

Maibock is a traditional strong, malty Bavarian lager. Like the month for which it is named (“Mai” is German for “May”), it is a transitional beer, the perfect drink for the short Bavarian spring. In the Bavarian Alps, May is the brief season between the last thaw and the first bloom, when it is still too cool to linger in the beer gardens, but already too bright outside to hide indoors in the beer halls. Although brewed to bock strength—with about 6% to 7% alcohol by volume and a substantial body— maibock is light amber to deep golden in color. This sets it apart from the darker winter bocks, hence its other name, heller bock (pale bock). Maibock tends to be made from a base of pale pilsner malt with generous additions of Vienna malt, Munich malt, and/or other lightly caramelized malts. See pilsner malt. Compared with the winter bocks, maibocks also tend to have slightly more hop bitterness and hop flavor from noble Bavarian hop varieties. Most maibocks are still made by the time-honored and labor-intensive decoction method, during which portions of the main mash are drawn into a separate cooker and boiled there before being returned to the main mash. Decoction ensures optimum conversion of grain starches into fermentable malt sugars, which results in the desired high alcohol content. After fermentation, maibocks are allowed to mature and mellow out near the freezing point for 4 to 8 weeks for a well-rounded finish.

https://beerandbrewing.com/dictionary/QSXxX3A4yM/#:~:text=Maibock%20is%20a%20traditional%20strong,for%20the%20short%20Bavarian%20spring.

brennser wrote:
Based on the roads I drove to get there and the traffic on those roads I would not feel comfortable biking but maybe there are quieter access points - and I bike a lot

That's why the question was directed towards you. 
5 miles on a bad road isn't even an option….heck 1 mile on a bad road sucks

Really only two roads from the bike path to get there…lots of big farmland/lots that don't have roads

They do have a cute cottage for rental, but two night minimum ;(

excontradiction wrote:
I always think of maibock as a fall beer.

Germans aren't to fancy with their names
Maibock is a May-bock
edit-I see Space put the full def there

If asked, I will refer to this as the thing I learned today. Thanks!

Second OHDC beer was m-u-c-h better than the first. There’s hope……