Beer club

[y=mx+b]

Every single beer produced by New Glarus Brewing Co. Some more than others.

 

[thør]

Every single beer produced by New Glarus Brewing Co. Some more than others.

Complete sentences, eh?

 

[Wrong Element]

I am a big fan of the Great Lakes Mexican Lager with Lime, which I apparently missed when they first did it a few years ago. I guess some people find it either too limey or too carbonated-seeming, but it's just about right for these first warm days of the year.

 

[Modern_drunkard]

I'm a beer drinker and a bourbon drinker. But, I'm not a big fan of barrel aged beers. They're a little sweet to me, and taste a tad raiseny(?). One of our local breweries did and IPA aged in former bourbon barrels that were then used to age some tequila. It was pretty good as the hoppiness cut through the sweetness.

Oh, I'm not good at collecting or aging, but really good at drinking.

A couple things here. One, Raiseny or prune like is an off flavor in barrel aged beer. Usually means it is either old or oxidized. I have even had some older CCB Hunahpu’s that have that off-flavor which can be disappointing as they are pretty sought after. Two, I am curious about the barrel aged IPA. Do you remember name? Typically, it is hard to pull off as hops oxidize so fast, usually 90 days. Thinking they barrel aged and then dry hopped in brite which seems like a pain but Founders and Dogfish do something similar.

 

[AbsintheFather]

I'm a beer drinker and a bourbon drinker. But, I'm not a big fan of barrel aged beers. They're a little sweet to me, and taste a tad raiseny(?). One of our local breweries did and IPA aged in former bourbon barrels that were then used to age some tequila. It was pretty good as the hoppiness cut through the sweetness.

Oh, I'm not good at collecting or aging, but really good at drinking.

A couple things here. One, Raiseny or prune like is an off flavor in barrel aged beer. Usually means it is either old or oxidized. I have even had some older CCB Hunahpu’s that have that off-flavor which can be disappointing as they are pretty sought after. Two, I am curious about the barrel aged IPA. Do you remember name? Typically, it is hard to pull off as hops oxidize so fast, usually 90 days. Thinking they barrel aged and then dry hopped in brite which seems like a pain but Founders and Dogfish do something similar.

I've never had a barrel-aged IPA or a tequila barrel-aged beer that I've enjoyed. Maybe it's just the ones I've had that weren't good, but the flavors don't meld well in my opinion.

This last winter I got a hold of a used Weller whiskey barrel that had then been used to age maple syrup in. Some friends and I brewed 5-10 gallons each of the same award winning imperial stout recipe on our home set-ups and then filled the barrel with our beer. We've got 50+ gallons sitting at 40 degrees at a friends brewery until this coming November when we'll take the maple/bourbon beer and put it back in our corny kegs to drink at home and at our beer club's Christmas party.

 

[Modern_drunkard]

I've never had a barrel-aged IPA or a tequila barrel-aged beer that I've enjoyed. Maybe it's just the ones I've had that weren't good, but the flavors don't meld well in my opinion.

This last winter I got a hold of a used Weller whiskey barrel that had then been used to age maple syrup in. Some friends and I brewed 5-10 gallons each of the same award winning imperial stout recipe on our home set-ups and then filled the barrel with our beer. We've got 50+ gallons sitting at 40 degrees at a friends brewery until this coming November when we'll take the maple/bourbon beer and put it back in our corny kegs to drink at home and at our beer club's Christmas party.

Same here buddy. The two do not seem to compliment each other. I have had some success using oak spirals briefly during post fermentation that give it a nice hint of oak and you still get fresh hop taste as well.

For barrel age I prefer stouts, strong ales or sours. Had a lot of success with Woodford barrels and even surprisingly Bacardi. Impressed with your home brew capabilities. That shit aint easy. Cheers.

 

[AbsintheFather]

Same here buddy. The two do not seem to compliment each other. I have had some success using oak spirals briefly during post fermentation that give it a nice hint of oak and you still get fresh hop taste as well.

For barrel age I prefer stouts, strong ales or sours. Had a lot of success with Woodford barrels and even surprisingly Bacardi. Impressed with your home brew capabilities. That shit aint easy. Cheers.

I guess from a historical point of view it should work. IPA stands for India Pale Ale which was brewed in England to ship to India in wooden barrels, right? It was brewed strong and hoppy to last the voyage. But those were British hops, not the citrusy/melon one's in all the west coast and hazy IPA's that are so popular today.

Come to think of it, one of my favorite mass-produced beers is Dogfish Head's Burton Baton. It's a blend of an imperial IPA and an English Old Ale that's aged on wood for a month. It works well in that one.

https://www.beeradvocate.com/beer/profile/64/18862/

 

[Modern_drunkard]

I guess from a historical point of view it should work. IPA stands for India Pale Ale which was brewed in England to ship to India in wooden barrels, right? It was brewed strong and hoppy to last the voyage. But those were British hops, not the citrusy/melon one's in all the west coast and hazy IPA's that are so popular today.

Come to think of it, one of my favorite mass-produced beers is Dogfish Head's Burton Baton. It's a blend of an imperial IPA and an English Old Ale that's aged on wood for a month. It works well in that one.

https://www.beeradvocate.com/beer/profile/64/18862/

Yeah plus those Brits were only putting enough hops in the beer to preserve for storage and travel. Now brewers are putting insane amounts of hops in beer. 5lbs per Barrel? That is just dumb and a waste of money.

 

[thør]

There's been talk of over-hopped IPAs in the past on the GB.

 

[Modern_drunkard]

There's been talk of over-hopped IPAs in the past on the GB.

Cool I brew them daily.

 

[thør]

Whole 9 Yards from Knee Deep Brewing Company tonight.

Delightful.

 

[sigh]

I want a meat beer, dammit! Kinda mad this one has potatoes in it.

Anybody ever have this stuff? Wonder what it's like. Actually, it's the sort of thing I'm likely to try.

 

[iso36]

Hi I'm new how are you?

 

[Modern_drunkard]

I want a meat beer, dammit! Kinda mad this one has potatoes in it.

Anybody ever have this stuff? Wonder what it's like. Actually, it's the sort of thing I'm likely to try.

Hope you are kidding. It has neither meat or potatoes in it despite the name. It is a dinner stout with dark chocolate and coffee, also too many hops. I like a lot of Lord Hobo but avoid this one.

 

[sigh]

Hope you are kidding. It has neither meat or potatoes in it despite the name. It is a dinner stout with dark chocolate and coffee, also too many hops. I like a lot of Lord Hobo but avoid this one.

Well, yeah, I was kidding. After the recent ridiculousness about meat beer, I did a quick google looking for a joke or something I could slip into this thread. On the other hand, I do like stouts and porters so I was serious about it being something I'd be likely to try. Appreciate your input on that score.

 

[AbsintheFather]

This is National Big Brew weekend. It's always the first Saturday in May. My beer club coordinates with a local brewery which makes us a batch of unhopped wort (raw beer). 30 club members will each take 5 gallons home and finish it to different unique recipes using different grains, hops and yeasts. Then we'll get back together in June and have a big party with 30 kegs of beers and see who did what all out of the same base. We do this every year. It's a blast. It's a big beer weekend for me, hanging out and brewing at the brewery on Saturday, then making my beers on Sunday.

 

[thør]

Well, yeah, I was kidding. After the recent ridiculousness about meat beer.

The Guinness legend!

 

[WiserSoutherner]

Yeah plus those Brits were only putting enough hops in the beer to preserve for storage and travel. Now brewers are putting insane amounts of hops in beer. 5lbs per Barrel? That is just dumb and a waste of money.

Actually, some of those were like 150-170 ibu's when they were getting shipped. But of course they were mostly just bittering, not the whirlpool and dry hopped hazies of today.

 

[WiserSoutherner]

This is National Big Brew weekend. It's always the first Saturday in May. My beer club coordinates with a local brewery which makes us a batch of unhopped wort (raw beer). 30 club members will each take 5 gallons home and finish it to different unique recipes using different grains, hops and yeasts. Then we'll get back together in June and have a big party with 30 kegs of beers and see who did what all out of the same base. We do this every year. It's a blast. It's a big beer weekend for me, hanging out and brewing at the brewery on Saturday, then making my beers on Sunday.

Sounds very cool. Was this correct that you add additional grains to the wort like a double mash?

I brew with a buddy and we invited a bunch of non-brewers to come join us to brew Saturday. Since we are going to share the finished product with them we are doing a hazy, but I insist on adding a 60 minute addition, so not sure it's really a NEIPA.

 

[thør]

Just purchased a 6-pack.

Belgian Style Dark Strong Ale aged one year in Woodford Reserve Double Oaked barrels.

10% ALC./VOL 12.7 FL. OZ / 375 ML

 

[sigh]

Blood beer?

 

[thør]

Blood beer?

Na, but Gabe enjoys cool labels and names for his beers.

 

[AnnyMouse28]

First beer in 46 days

 

[KyleR215]

had a TreeHouse & Tired Hands kind of night

 

[itismeinnz]

Last decent holiday I had, before this covid lunacy, I was impressed by the quality of craft beers in Vietnam. This brewery particularly.