323 replies to this topic

[rlibkind]

Bell's Oarsman. At 4% the ultimate session beer.

[FrogPrincesse]

And I've been drinking a lot of Goose Island Sofie, both at home, with orange slices, and happily, on tap at most of my favorite bars. It's my go-to summer beer. Estrella Damm Inedit (brewed by Ferran Adria) is similar - brewed to be light, with citrus and spices.

I tried the Estrella Damm Inedit at a Tapas restaurant last night, and really liked it. It's light and on the subtle side, with a lot of spice.

We also had an Alhambra Negra, a dark lager from Spain that was creamy and rich, almost like a stout.

Edited by FrogPrincesse, 15 June 2012 - 10:50 AM.

[haresfur]

I took a slab of Costco's Kirkland beer to Beer Club at work (Friday have a beer after work) because it was something I knew no one had had before. Attendance has been fairly low so it lasted through 3 weeks. That meant I got to try all but the wheat beer. I wasn't super impressed by the amber but it was good enough. The pale ale was pretty hoppy and I quite liked the IPA. Overall good value for not too much more than a slab of Victoria Bitter (VB = blech). For non-Australians: it cost $50 but Sierra Nevada will run you $75. Too bad a Costco run takes most of a day for me.

[LindaK]

Enjoying a Magic Hat # 9 from Burlington, VT as I post this. Fruity and crisp, my "house" beer.

[ChrisTaylor]

Coopers is and has for a long time been the best of the mass market Australian brews. For sure. In all its variants. The new one, the 'celebration ale', is very good. Such a shame that overseas (judging by BeerAdvocate reviews and eGullet posts and etc) that Australian beer means either Fosters or shitty made-for-export-only 'craft' beers such as Barons.

[Boilerfood]

3 Floyd's Apocalypse Cow
Ayinger Celebrator
Cave Creek Chili Beer
Shiner Bock

All over the place in terms of styles, and quality.

[LindaK]

For a friend's July 4 bbq, I brought two new beers from local brewery Pretty Things.

American Darling--a full flavored lager. Loved this.
Meadowlark IPA--very hoppy but well balanced. Generally I'm not an IPA girl, but this was really good.

[haresfur]

Coopers is and has for a long time been the best of the mass market Australian brews. For sure. In all its variants. The new one, the 'celebration ale', is very good. Such a shame that overseas (judging by BeerAdvocate reviews and eGullet posts and etc) that Australian beer means either Fosters or shitty made-for-export-only 'craft' beers such as Barons.

Our beer-club beer at work this week was Coopers 62 Pilsner. I'm not a big Pilsner fan or mass market beer fan, but this was pretty decent (or maybe I just really needed a beer). I agree that Coopers is the best mass market brewery here. And you don't get a bottle design with less wank factor.

[ChrisTaylor]

Haven't had the Pilsner. The Sparkling Ale is the pick of the regulars that I've had. The two seasonals I've had--last year's Vintage and this year's Celebration Ale--are both good. If you're still coming down tomorrow I have a few in the fridge.

[rod rock]

My friend is cafe bar owner and he is making light beer, i don't know the recipe and that beer is so good! I was drinking it yesterday afternoon, so pleasant on this hot weather!

[haresfur]

I agree with Chris. The Cooper's Celebration is very good. It has the thinness of a real British bitter that I haven't seen in many craft beers. The hops taste more American to me, though.

[Kameron Ray]

It's all about my lovely russian river Pliney the Elder! went well with my beef wellington yesterday!

[Kameron Ray]

I agree with Chris. The Cooper's Celebration is very good. It has the thinness of a real British bitter that I haven't seen in many craft beers. The hops taste more American to me, though.

I'll have to try that!

[ChrisTaylor]

Been drinking a bit of standard Coopers Sparkling lately. For a cheap beer it's exceptional. In fact, even when money is no object, it's exceptional.

[DanM]

Narragansett lager was served with dinner. This is what a simple lager should be... forget what bud, coors, and miller want you to believe. I want a lagering fridge just so I can brew a beer like this one.

Tonight I might open a bottle of a chipotle stout I made about a month ago. Hopefully, the chipotle will not overtake the beer.

Dan

[LindaK]

Dan, interesting that you're using chiles in your brew. Earlier tonight I caught up with some friends at a local pub and while there sampled Night Shift Brewery's Viva Habanera beer. It was smooth, more malt than hops, with a touch of sweetness balanced by the citrus/floral of the habanero pepper. The heat was very muted but it was there, catching you a bit at the back of the throat but it always stayed in the background. Not at all spicy but nevertheless a sipping beer.

[DanM]

Dan, interesting that you're using chiles in your brew. Earlier tonight I caught up with some friends at a local pub and while there sampled Night Shift Brewery's Viva Habanera beer. It was smooth, more malt than hops, with a touch of sweetness balanced by the citrus/floral of the habanero pepper. The heat was very muted but it was there, catching you a bit at the back of the throat but it always stayed in the background. Not at all spicy but nevertheless a sipping beer.

I don't remember who made it, but I once had a beer aged in a Tabasco barrel. That was a little overkill. This is my second time brewing with chiles. I had a few items laying around, so I brewed a wheat beer with agave syrup, guajillos and pasillas.

[ChrisTaylor]

Recent ones I remember

- Coopers Vintage '12. Unsurprisingly good. Have put a handful in the wine cupboard. Will revisit them when I remember they exist ... or forget the whole point is to give them at least a year.

- Chimay Grande Reserve. Still maybe my favourite beer.

[FrogPrincesse]

Recent ones I remember

- Coopers Vintage '12. Unsurprisingly good. Have put a handful in the wine cupboard. Will revisit them when I remember they exist ... or forget the whole point is to give them at least a year.

- Chimay Grande Reserve. Still maybe my favourite beer.

Chimay Bleue is also one of my favorites.

I tried this one the other day.



It's the Brett Beer from the Lips of Faith series, a collaboration between The Lost Abbey, a local brewery from San Marcos, and New Belgium. Very nice summery beer with tropical fruit undertones, a little acidic.

[mkayahara]

"Brett Beer"? I can't say the marketing appeals to me...

[FrogPrincesse]

"Brett Beer"? I can't say the marketing appeals to me...

Why not? Brett (Brettanomyces) is type of yeast that is found in many great Belgian beers such as lambic, gueuze and Orval trappist ale.

[mkayahara]

"Brett Beer"? I can't say the marketing appeals to me...

Why not? Brett (Brettanomyces) is type of yeast that is found in many great Belgian beers such as lambic, gueuze and Orval trappist ale.

Sure, but in minute quantities, right? My understanding is that in large doses, it's more often associated with off-flavours. So I would be hesitant about putting it front and centre in the name there.

I was recently in a local restaurant when the distributor for a nearby cider-maker came through, and he was marketing their "pub cider" as being brett-forward, citing the traditions of some region of England or another. I liked it, but a friend of mine ordered a pint (on a different night, at a different restaurant), and thought it tasted off. When I identified for him some of the aromas often associated with brett, he couldn't bring himself to finish the pint!

But of course, as in all things, your mileage may vary. Your description certainly makes it sound like a nice beer.

[tanstaafl2]

This time of year I am looking for an interesting pumpkin ale that tastes more like pumpkin pie than an ale with pumpkin spice. Last night was the Weyerbacher imperial Pumpkin Ale. Not bad but more pumpkin spice than pumpkin pie to me.

The quest will continue.

[ChrisTaylor]

It's a cider, sure, but yes. Henry of Harcourt makes some of the best ciders in Australia. Maybe the best. I mean, it's not like, off the top of my head, I can think of anything better. But their 2Pear seasonal/limited/whatever edition, man, that's nice. Clean and crisp. Dry. Only lightly (bottle) carbonated. I doubt he makes enough to export--yeah, there's a guy called Henry in a place called Harcourt that's unsurpsingly known for growing apples and pears and, in recent years, cider--but if he does, if it turns up somehow, it's all worthwhile.

[LindaK]

Lately I've been enjoying the beers from local Notch Brewing Company, most recently Squirrel Brew, created for a local fundraiser and named in honor of an albino squirrel in my neighborhood. Notch specializes in Session beer, ie. low-alcohol beer. A nice option for those days when you want a beer or two with lunch but don't want a mid-day nap. Most importantly, delicous.

[ChrisTaylor]

Visiting, sort of, Harcourt again. Not literally. But with booze. This time it's Sightings' American Pale Ale, which I picked up on a recent trip to the area. Found a bottle-o that sold a lot of locally made beers. It's nice enough, I suppose. Perhaps even good enough to qualify as very good. A bit hoppy but not overly so. Crisp with a slightly bitter finish. It's not like this stuff is sitting on the shelves anywhere near where I live, but if I remember--next time I'm up that way and all--I might pick up some more at some point.

[rod rock]

I drinkeg Grolsch, very nice beer from Netherlands.

[mkayahara]

Tonight I had a Nightmärzen from Beau's Brewery. A little hoppier than I understand the Märzen style typically is, but overall not bad for a lager.

[ChrisTaylor]

Another local-ish beer. Red Duck's Overland Bright Ale. A bit more interesting than the Sightings.

[Florida]

"Brett Beer"? I can't say the marketing appeals to me...

Why not? Brett (Brettanomyces) is type of yeast that is found in many great Belgian beers such as lambic, gueuze and Orval trappist ale.

Sure, but in minute quantities, right? My understanding is that in large doses, it's more often associated with off-flavours. So I would be hesitant about putting it front and centre in the name there.

I was recently in a local restaurant when the distributor for a nearby cider-maker came through, and he was marketing their "pub cider" as being brett-forward, citing the traditions of some region of England or another. I liked it, but a friend of mine ordered a pint (on a different night, at a different restaurant), and thought it tasted off. When I identified for him some of the aromas often associated with brett, he couldn't bring himself to finish the pint!

But of course, as in all things, your mileage may vary. Your description certainly makes it sound like a nice beer.

Brett in beer presents itself differently than in beer than it does in cider or wine. While the typical "horseblanket" character that it brings is not appreciated by all, that character can be quite appealing when complemented by certain malts and hops.

That said, the LA/New Belgium collaboration is a fairly average beer with little Brett character despite being (what I believe to be) a 100% Brett fermented beer.