Maineiac
Grape Sorter
Posts:294
 | | 10/26/2004 10:12 PM |
| Quote:
One of my favorites of all time is the Gritty's Hampshire Special Ale! I'm going to have a ton of this when I go home for Thanksgiving! 
That is Geary's Hampshire ale, It use to have the Motto " Only availiable when the wheather sucks!, but is now available year round!
T | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13698
| | 10/27/2004 1:44 AM |
| Had me a Goose Island Honker's Ale today at a show.
Not a bad bitter. | |
www.roguefood.com -- www.cellartracker.com | |
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ChangeMe
Grape Sorter
Posts:398
| | 10/27/2004 2:43 AM |
| Duvel, Belgium Strong beer.
Top fermented beer, second fermentation in the bottle. Two months in the family's original cellar before bottling. 8.1%alc..
An awesome beer. I had been drinking this at home for a few weeks before I noticed the alc content, that explains the falling asleep in my clothes, with the tv on, at 8pm i guess.   | | | |
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Blair Ridley
Wine Labeler
Posts:3980
| | 10/27/2004 10:41 AM |
| Continuing on from my Asia trip -
Tsing Tao
I like this beer. | | | |
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Fred
Wine Thief
Posts:2673
| | 10/27/2004 12:54 PM |
| Quote:
Quote:
One of my favorites of all time is the Gritty's Hampshire Special Ale! I'm going to have a ton of this when I go home for Thanksgiving!
That is Geary's Hampshire ale, It use to have the Motto " Only availiable when the wheather sucks!, but is now available year round!
T
Gracias sir Maineiac! I can see it now. Jump off the plane in Portland and head to the Portland Public Market to pick up stuff for Thanksgiving. While there buy out the beer store of everything I've been lacking in VA, Mostly Long Trail, Gritty's, Magic Hat, Carrabasset, and more. | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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ormbee
Barrel Sampler
Posts:2397
| | 10/27/2004 5:52 PM |
| Fred,
Arrgghhh | | | |
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Fred
Wine Thief
Posts:2673
| | 10/27/2004 6:44 PM |
| Quote:
Fred,
Arrgghhh
Sucker!!! Ha no really I do feel bad but your just going to have to migrate back east. | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13698
| | 10/28/2004 3:37 AM |
| | Had another beer today. This one also at the show I am attending -- Fort Garry Dark Ale. THis was quite good and was not heavy at all and had some good flavor. Very enjoyable. | |
www.roguefood.com -- www.cellartracker.com | |
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ChillyWino
Barrel Racker
Posts:1697
| | 10/28/2004 3:56 PM |
| Quote:
A rare opportunity. Went with Skwid on a brewery tour at Anchor Brewery. If you are ever in SF give this a go. Appointment is neccessary, book at least two weeks in advance. After the tour, they give you an 8oz beer glass, you know, the ones that look like coke glasses that they give you with your pitcher at the pizza joints. They proceed to fill it to the brim with each of their brews including the super potent Old Foghorn Barleywine. If you haven't had enough by then, you can hang around for unlimited refills. Meanwhile the workers occasionally stop in for a brew. Evidently, after four hours of work, you're allowed to partake of the product. (Maybe not forklift drivers, but I don't know).
Anyway, the conversation got around to the Christmas Ale, which is vintage dated and ages well. Our guide said they have the stuff in the cellar going back to `86 or `87. Ken was raving about the `93 he'd had from magnums. We were able to purchase some of these. What a treat. I had the `87 and `93, and later, the `92. All were still in great shape, carmelly and complex with ample carbonation, these had been refrigerated from the day they had been brewed and had never left the cellar.
Wow, Wow, double Wow.
Bob,
Wow is right. I grew up in the bay area drinking the stuff and had no idea they had any aged beer. How did the vintages compare? What is gained in the aging process? Did you prefer the aged stuff or the recently brewed stuff. I might have to make a stop in there when I'm out that way later this year.
CW | | | |
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ChangeMe
Grape Puncher
Posts:886
| | 10/28/2004 6:00 PM |
| Quote:
Bob,
Wow is right. I grew up in the bay area drinking the stuff and had no idea they had any aged beer. How did the vintages compare? What is gained in the aging process? Did you prefer the aged stuff or the recently brewed stuff. I might have to make a stop in there when I'm out that way later this year.
CW
I haven't cared much for the few vintages I've had of these on release. They are too aggressively spiced for me. The aged ones appeal to me very much. I've preferred the oldest ones (`86 &`87) to the "newer" ones (`92 & `93). Like aged Belgians, the spice becomes one of the balanced elements of the flavor. They all have retained modest to near fresh levels of carbonation, further adding to the enjoyment. Look me up when you're out this way and we can pop a few caps. | | | |
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Winoman
Herndon VA
Grape Sorter
Posts:390
| | 11/02/2004 7:15 PM |
| Quote:
That is Geary's Hampshire ale, It use to have the Motto " Only availiable when the wheather sucks!, but is now available year round!
T
Did a long weekend in Maine this last August (fly i special to Portland!) and outside of a run to Seadog (where I did the large sampler - something like 18-20 something 4 oz'ers...all at lunch! - their IPA was the best of the bunch IMO...) this was the brew I was exclusivly drinking...beginning at breakfast! (hey, vacation...)...yummy, chunky stuff. I've also heard great things about their summer brew - but I couldn't find any (and have never had it)... | | | |
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ChangeMe
Grape Puncher
Posts:886
| | 11/16/2004 5:37 PM |
| After Sunday's BAWE Abalone offline at Acacia Winery, ttepper introduced me to Billco's Billiards and Darts on Third St in downtown Napa. When I saw 60 different tap handles arranged in three rows on the wall behind the bar, I thought "what a nice collection". Wrong, these were working taps...in a pool hall?!?
There were also a large number of brews available in 12 and 22oz bottles. We started by splitting a 22oz bottle of Bear Republic Hop Rod Rye (Think of their Racer 5 with more hops and alcohol).
The tables were antique styled with leather pockets. Attractive room with ample space between the tables.
Ttepper had a pale ale next, while I had a Duval (Belgian..rhymes with shovel). The Duval was light colored with a persistent meringe-like head. A nice balance of spice, tartness and a hint of sweetness. High alcohol, but refreshing and cleansing at the same time.
We played for a few hours. Most of the nine-balls dropped for me initially, Ttepper made a charge at the end. We each had a Widmere Hefeweisen and observed our skills diminishing. We finished with a game of eight ball for the whole tab that an observer would swear that we took turns trying to give away. | | | |
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whiner
Second star to the right, and straight on till morning
Wine Thief
Posts:2875
| | 12/18/2004 11:53 AM |
| While I can obviously taste the difference, can anyone tell me the technical difference between a Pilsner and a "Pale Ale"?
TIA,
a | |
I can't listen to that much Wagner. I start getting the urge to conquer Poland.
-- Woody Allen | |
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skwid
Wine Connoisseur
Posts:5452
| | 12/18/2004 6:10 PM |
| Pilsners are made with pale malt (almost 100%) and satz and haltereau hops (and not alot of them).
Pale Ales use a higher percentage of roasted malts and alot more hops. They frequently use lot of Cascade hops. IPAs (India Pale Ales) are also dry hopped which is a process where a large teabag of hops is placed in the secondary fermention along with the beer. | | | |
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ChangeMe
Grape Puncher
Posts:886
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KillerB
Barrel Racker
Posts:1533
| | 12/21/2004 12:39 AM |
| Quote:
While I can obviously taste the difference, can anyone tell me the technical difference between a Pilsner and a "Pale Ale"?
TIA,
a
As far as I'm concerned that is like asking 'What's the difference between a stout and a brown ale' - I kid you not. | | | |
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DukeRiley
McMinnville, OR
Barrel Racker
Posts:1995
| | 12/25/2004 4:44 AM |
| Almost everything is different between a Pale Ale and a Pilsner.
The most important difference between the two is the yeast and temperature of fermentation. A Pale Ale is made with an Ale yeast that will generally ferment completely in 7 to 10 days at 68 degrees. A Pilsner will take 4 to 8 weeks to completely ferment using a lager yeast at 42 to 48 degrees. The pilsner yeast will yield a smoother, more completely fermented beer. Also, because of the temperature of fermentation, a pilsner will be crystal clear while most Pale Ale will remain slightly hazy. There are also differences in the water used to mash the grain and in the grain itself.
Pale Ales originated in England while Pilsners come originally from Czechoslovakia. Bitterness will be similar, although it may be more apparent in the Pilsner because of the slightly lower level of unfermentable sugars. | |
Heater Allen Brewing
www.heaterallen.com | |
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ChangeMe
Grape Puncher
Posts:886
| | 01/15/2005 9:38 PM |
| | I made my "Big Three" (Jalapeno, Chipotle, and Habanero sauces) Quesadillas last night. Forget wine with these! I hadn't had a Stone IPA for a while so I bought some. I'd forgotten how good it is. Amply hopped, but with great body and some maltiness. | | | |
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kpak
Alaska
Wine Thief
Posts:2950
| | 01/15/2005 10:18 PM |
| | Heading out soon to the Great Alaska Beer and Barley Wine Fest | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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skwid
Wine Connoisseur
Posts:5452
| | 01/16/2005 4:19 AM |
| | Let's have a report on the GABF (Great Alaskan Beer Fest). I hear it is pretty good. If you really like Barley Wines come down Feb 19th to SF for the Toronado BarleyWine festival. | | | |
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