Red Brick Imperial Stout - brewed right down the road in Atlanta Georgia! Awesome - like the review says, coffee flavor pops right out, and of course the bourbon aging. It might be 10 percent alcohol but it doesn't taste like it. Regardless, I do recommend! http://www.redbrickbrewing.com/beer/brick-mason-imperial-stout/
So far this is personally the worst beer that I have ever put in my body, so we are talking forty years of beer drinking. I didn't think it was possible - to brew a beer and extract all manner of taste, body, and aroma and leave rubbing alcohol as the end result. No this isn't rubbing alcohol - it's something chemically similar that you might find on another planet.
Mr. Phaser Beam might disagree with you. The only other time I've heard of someone talking about Natty Daddy: http://wordforge.net/index.php?threads/awesome-beer-alert.96067/#post-2448553
If you don't want your kids to start drinking, give them some of this telling them it's the greatest beer ever made, and watch hilarity ensue. There's a good chance they will never drink again!
N@ty Daddy's definitely an acquired taste! One of those things people will either like or hate, not much middle ground! Another duper-strong bre-, err, malt liquour is Stack Lager 9.9%ABV, sold in 24 oz cans. Like ND, it's a like it or hate it drink!
Sierra Nevada company do use very pure/fresh ingredients in all their beers. I'm getting burned out of hoppy beers though - it's like chewing on a pine cone.
Bought some new pint glasses this week. A photographer friend of mine makes them and sells them on Etsy.
I just bought a 32 ounce growler of Highland black mocha stout brewed in Asheville NC. Delicious to say the least! Oh goodness I see Eagle Creek Grass Roots Lemon Lime Hefeweizen from just down the road in Statesboro GA on the menu. I need to try some of that!
Clamato is Mexican V8,minus about six vegetables and with extra high fructose corn syrup. No clams in it--mostly used in a drink called chamoy with melon at the bottom and topped with seasoning. As the base of a beer....eh,not so much.
Clamato DOES have clam broth in it: Clamato /kləˈmɑːtoʊ/ is a drink made of reconstituted tomato juice concentrate flavored with spices and clam broth. Made by Mott's, the name is a portmanteau of "clam" and "tomato". It is also referred to colloquially as "clamato juice".
Does anybody in this thread know if Goose Island has renamed any of their beers? Specifically, I used to really enjoy their seasonal brew called "Summertime". I don't see it anymore but now they have one labelled as "Summer Ale". Similar coloring on the labels, different name/design. I'm wondering if it's a different beer entirely or just are-branding on my old favorite...?
I bought some Arrogant Bastard on the way home. Okay, but I wouldn't recommend it or drink it or buy it again.
Hmm, I love Arrogant Bastard. Regarding Goose Island, those wouldn't be the same. Summertime is a Kolsch. According to Beer Advocate, they no longer brew it. http://www.beeradvocate.com/beer/profile/1146/1171/
To me it was too much alcohol taste and not enough body. One beer I fell in love with was Shock Top Shoctober (or maybe Shocolate) chocolate flavored beer. It's a seasonal (dammit!) so I'll have to wait a long time to see it again in my local grocery stores.
Bummer! So I recently picked up a mix-a-six at the local liquor store, and amongst the others I grabbed a couple single bottles of Angry Orchard ciders. I tried both the Summer Honey and the Traditional Dry varieties. While both were decent, I much preferred the Traditional Dry. Was almost like drinking a refreshing apple juice, with just a touch of kick to it, though not as sweet. Pretty tasty, really. I may go get some more in the future.
My wife really likes cider. I'm not a huge fan, but I'm glad it has become more available. For people who either don't like beer, or enjoy other options for easy drinking from a bottle, cider is far superior to wine coolers or alcopop.
Scientific American article Scientists Make the First New Lager Yeasts in Centuries Lagers are boring. When you pop a can of lager beer, you taste the product of closely related strains of Saccharomyces pastorianus. Their genetic variety pales in comparison to the small but diverse group of yeasts used for making ale and wine, which pump out vastly different metabolic by-products and a wide range of flavors. In fact, lagers have looked and tasted much the same for hundreds of years because breeding strains with new brewing characteristics and flavors has proved difficult; the hybrids were effectively sterile. But that is about to change. This good news harks back to the 15th-century origins of lagers. S. pastorianus appears to have been bred after an accidental cross of two other yeasts in a cool, dark cave in Bavaria when monks began “lagering,” or storing beer. In the 1980s scientists determined the identity of one original parent: Saccharomyces cerevisiae, which is the mother of all yeasts used in baking and brewing. The other remained unknown until 2011, when Diego Libkind, an Argentine microbiologist, identified Saccharomyces eubayanus in the forests of Patagonia as the missing link. Wild S. eubayanus was not well adapted for industrial brewing, but its discovery opened up the possibility of developing new yeast crosses. “Once eubayanus was discovered, things suddenly became very interesting,” says Brian Gibson, who studies brewing yeasts at the VTT Technical Research Center of Finland in Espoo. Lager lovers can now officially raise a toast because Gibson and his colleagues recently logged the success of re-creating the ancient fling between S. cerevisiae and S. eubayanus. “You can now produce lager yeasts that are very different from one another,” Gibson says. All the resulting hybrids outperformed their parents, producing alcohol faster and at higher concentrations and turning out tastier products, as documented in a paper published in the Journal of Industrial Microbiology & Biotechnology. In particular, they made 4-vinylguaiacol, which resulted in flavors more characteristic of Belgian wheat beers. “The beers have a clovey aroma,” Gibson says. “It's actually quite nice but maybe something we don't always want. The idea is to have a whole range of strains, and you just pick and choose.” The hunt has now turned to finding new yeast unions that gobble up sugar more effectively, potentially creating lower-calorie beers. Gibson notes that building up a wide variety of flavorful strains of lagers should be relatively easy, which bodes well for the as yet undisclosed breweries that are adopting the new fermenters. Lager, according to one 2012 estimate, makes up more than three quarters of the U.S. beer market.
