Fun Stuff > CHATTER
The thread for talking about Beer
SonofZ3:
--- Quote from: Inlander on 29 Dec 2007, 20:07 ---
--- Quote from: a pack of wolves on 23 Dec 2007, 22:24 ---I really hate all this extra cold nonsense though
--- End quote ---
The whole notion of "extra cold" and "best served ice-cold" is complete bullshit served up by breweries who can only produce a sub-standard product.
--- End quote ---
DAMN RIGHT! The first thing I do when sitting down to a glass of good beer out of the fridge is wait 15 or 20 minutes for it to warm up. I've found that using a tulip glass for some beers, such as Trappists, helps warm them from the heat of your hands.
philharmonic:
My dad was here for Christmas. He left me 2 Stella Artois. Thanks Dad!
TwinkyToes:
does the myth of "extra-cold" apply to every beer? i might try a warmer guinness
bujiatang:
we brewed about 11 gallons of imperial stout this fall, and it is awesome. last night we followed it with some Old Rasputin, which is supposed to be really good, and it certainly had strong coffee notes but in that moka pot left boiling on the stove sort of coffee notes. it tasted burnt. which was sad, because it cost more than the rest of the beer we drank combined.
A well poured stout is hard to find in the twin cities. It seems the bar tenders are used to Highlife where it doesn't matter if it dumps right into the bottom of the glass, high life always will taste like shit.
I've got a bottle of Lindeman's lambic in the fridge right now. and it really is something else.
What kills me about Sam Adams is that if you look closely at the labels they are not brewed in Boston at all. Which is why it can be so inconsistant.
I really like Blue Moon with a slice of orange in it, the citrus flavor just pops that way.
Moose Drool is an awesome brown ale, best had in it's native Montana, where it isn't watered down from 9%. Powder Hound is also really good, but I've never liked Big Sky's Summer Honey, waaaaay too sweet. Goose Island makes a pretty good nut brown ale too.
At our wedding reception, since we knew most people would prefer a lighter beer we got a keg of Hefe from Summit. It was so fresh and crisp, the best hefeweisen I've ever had. The next time I had it, the beer was older and I felt betrayed. It is nice to go local, but you gotta be sure to get fresh.
Guiness with one drop of blackberry preserves or brandy is a nice way to make something familiar uncanny. ;-D
Patrick:
I drink my beer chilled to about 45ºF and it doesn't bother me.
Killian's Red is tasty enough, I had some a couple of weeks ago when somebody brought it to my house when we had a party, but it wasn't really anything special to me. It was just red, and I've never really ventured much into non-pils territory.
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