The Beer Thread • Page 151

thats awesome. I had a 2012 BA Behemoth I saved for post-birth celebration. It was perfect.

 

Yeahhhh maybe make Dennis, like, wait a little bit on that celebration lol @jaimej

 

HAHA well we heard that people like pop champagne bottles in the hospital, so his thought was we'd pop a Cantillon!

 

For sure. I'll let you know about Spaced out.

I've never had anything from Fieldwork, but know that they get some good hype from their hoppy beers. I believe that they make Pulp, right? Also, I've never had anything from Rare Barrel or Sante Adairius. I've only had Pliny, Supplication and Damnation from Russian River. Looking at my ratings now (4.25, 4 and 3.5 for them in the order I listed them) I know I'd reverse those orders and give Pliny the worst rating haha. But yeah, I'm definitely always down for trading. Part of what's precluded me from doing more trades in the past was seeking out a trade partner and proving your worth/their worth. But yeah, I'll hit you up for more stuff in the future for sure.

 

Pulp is from Civil Society. SARA is so good. Fieldwork is cool too.

 

Fieldwork does a Pulp and Pulp Free IPA's.

 

Well how bout them oranges. I do prefer the CS artwork though,.

 

I know I'm totally rubbing it in for those of you who don't have this near you, but I am completely gaming the system. I have gotten four high quality bombers for like, $3 each haha, and I still have at least one more promo code. Just by ordering one at a time, and having a few co-workers use my code. It's so stupid, and I know I am kinda robbing the company, but whatever

 

I haven't, I actually haven't used any Brett strains yet. I've been wanting to make a Brett IPA for a long time just haven't had the time, especially to experiment. Hopefully I'll be able to soon.

 

Yeah that artwork is dope. I wonder how breweries of these sizes hash out using the same name.

Word. This Sacch Trois strain has been listed for years as a Brett strain until recently when it underwent more testing whch reveled it wasn't a brett strain at all.

 

Haven't had a chance to use it yet either, but I've heard about it almost entirely being used in "juicy" pales and IPAs. Would be curious to see it in other styles. It apparently has quite a bit in common with Brett C in terms of the like pineapple character you get out of it.

 

Yeah. I have a basic rye saison recipe that if I ever get the chance to homebrew again (i.e.: leave apartment living) I would love to try out. It uses this particular strain before I knew it got reclassified as a sacch.

 

Yeah, I was thinking something similar. Just doing like a simple grainbill saison and co-pitch it alongside a nice lightly tart saison strain.

 

Ohhh right. I remember reading about that a little while ago. Forgot it was tha strain.

 

Cascade x Bruery Collab out today and I'm dyyyying at how good this sounds

One Way Or Another™ - Sour Tripel Ale Aged in Oak Barrels With Oregon Marionberries and California Meyer Lemon Zest

 

I'd be all over that collab in a second.

 

Lol, this post from a bar I go to outside of Philly...

 

Looks like Cascade and Bruery have slightly different versions that they are each releasing too, with different bottle art for each one:

 

Work is sending me out to St Louis so helllllllooooo Side Project

 

That's awesome. In the sour game especially, I think collabs like this are best because it really does matter where it's being brewed/fermented at. You can't get the same natural yeast in the air in Portland that you get in California. If Three Floyds and Surly do a collab, they're likely to get 95% of the way there if they brewed the same recipe at different spots. So I love seeing The Bruery and Cascade doing that.

 

Jealous!

 

So.... I feel like I found so weird holy grail, but there is a bar near my office that sells $3 bottles of 90 minute IPA during happy hour, which is 4 hours long daily

 

It finally feels like fall here in NH and I'm having a few different German Oktoberfests. When done right I think Märzen/Festbier is a top three style for me.

 

It's a style I never have. No one locally really makes one and I am always weary about the imports being fresh enough/not fucked over by heat on their journey to America.

 

Ayinger, Paulaner, Hofbrau, and Hacker-Pschorr have always been solid for me as far as imported ones go. Spaten is pretty good too. Sierra Nevada makes my favorite American Oktoberfest hands down. I spent a semester in Austria so I always have a soft spot for German/Austrian lagers.