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Alekeep

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    http://www.backstagebrewing.com
  1. Rich, Thanks for having us here. What a great time. I didn't know what to expect when I signed up for this but I figured it couldn't be too difficult. I'm not unaccustomed to talking about beer with beer drinkers. What caught me off guard is the questions from a different perspective than I am used to. I had to step back, scratch my head, and think about things differently. Thanks too to everyone else who participated. As I mentioned in a response to a post from malarkey, I had no intention of trying to convert anyone from grape to grain but if anything I said gives anyone cause to consid
  2. Greg, Sorry, I missed your question earlier. My 15 minutes of fame has technically expired on this forum but I would like to throw in my opinion anyway. According to the web site you "focus on making a premium pilsener that Canadians could be proud of". Just to nit-pick a bit, it's technically a Pilsener STYLE beer since it is not brewed in Pilsen. None the less, if you are looking to expand you must be doing something right. You are currently producing a traditional German style of beer using Canadian ingredients. I see no difference in doing the same with Australian ingredients. One re
  3. Just an observation... In your eGullet profile under demographics you have these choices: Culinary Professional, Restaurant Owner, Other Food Related Profession, Food Journalist, and Food Lover.
  4. What a difference a couple of days makes! I have no intention as a guest on this forum this week of trying to convert anyone from grape to barley. I just believe that beer deserves a prominent place on the table as well. I know this is a tough crowd. Thank you. You have made my day... and so close to quitting time. Sante
  5. Yes, I have heard of keg stands: put a hose from the keg in your mouth while someone holds you up in a hand stand over the keg. How many seconds can you drink before beer starts running from your nose. I also worked at a convenience store in not one of the best neighborhoods. I sold bottle after bottle of Night Train, MD 20-20, Thunderbird, and other stuff that loosely fell under the category of wine. The problem is not exclusive to beer. I see the problem of binge drinking and the stereotypes that we are all familiar with is due to lack of education. People learn to drink with peers and
  6. I had waited to respond to malarky's comment on foie gras. I was hoping to find a copy of the menu from a beer dinner at Monk's Cafe in Philly a while back. Five courses, ten beers. I had hoped to recall the beers that accompanied the foie gras dish that Adam presented. Unfortunately, I am only able to pass on the suggestions from Garrett Oliver's book. Any wine suggestions for carrot cake? The rostiness body of an imperial stout work well... like a strong cup of dark roast coffee, or the hoppy bitterness of a double IPA contrasts the sweetness of cream cheese icing and cleanses the tongue
  7. How should we classify "flavored" beers? There is the banana/clove flavor of a Bavarian hefeweizen, the spicy warmth of a Belgian style trippel, and the sweet roastiness of an imperial stout. Yeast is the source of the flavors in the hefe, malt for the stout, and in Belgium you are never sure. Rauchbier (smoke flavored) too gets it's distinctive flavor from one of the basic ingredients, malt. Kriek (cherry) is flavored with fruit or syrup added during or after fermentation. There is the argument that that is an adjunct rather than an ingredient. Flavoring, regardless of the source, can be
  8. We are life members of CAMRA and I fully support their mission. I disagree with some of their methods though. Real ale must be naturally carbonated in the vessel (keg, cask, bottle, or any other container) that it is served from without the introduction of other gas. Real ales are served by gravity feed or by pump (beer engine) depending on where the vessel is relative to the glass. It can't be served using pressurized CO2 like is used for what is commonly referred to as draught beer. This is all well and good but as the beer is served from the container the void is filled with ambient air.
  9. If you find it hard to drink these as a session beer, then don’t! There are many other styles of beer available. I am an unabashed hop-head. India Pale Ale is probably as close as I get to a session beer, and I really like Double IPA’s. Usually, I don’t drink more than one or two of the same beer before moving on to something different. Variety! If you are suffering from “hop fatigue” then try something malty like a Scottish or Old Ale. Cleanse the sweetness from that with the tartness of a Lambic or Berliner Weisse. Choose each beer to fit your taste at the moment and enjoy!
  10. I'm not sure of the history of the use of Quadruple as a style of beer or any official guidelines for it. I personally think of "Belgian style" beers that are blonde or amber in color, well carbonated, with little hop character, some light fruit and/or spice character, and 10% abv or above, as Quadruples. I can only think of a few beers that use "Quad" or "Quadruple" in the name but there are others that fit the category. - Victory V-12, Victory Brewing, Downingtown, PA, USA - Bush de Noël (Scaldis Noël in the US), Brasserie Dubuisson Frères sprl, Leuze-Pipaix, Belgium - Mother of all Beer
  11. I have been to brewpubs where I have been offered "homebrew". No, if it's a commercial brewery, regardless of size, it's not homebrew. Homebrew is beer that is produced at home in the kitchen or garage and can not be sold legally since it is not taxed. Sorry Chris. I know that you know. Just a clarification for anyone that is not familiar with the term. I do get the opportunity to try homebrewed beers on occasion and can't remember ever having a bad one during my travels. Maybe it's because I hang with a pretty tough crowd. I am selective about which of my homebrews I share under what c
  12. Single, Double, Triple. These are relative terms. A Quadruple is not equivalent to two Doubles. Single is a light session or table beer, Double is generally a darker malty (sweet) beer, Triple is usually a stronger blonde, and a Quadruple would be an even stronger amber. Although these styles are progressively stronger there is no linear scale for strength or color. There is no double fermentation unless you count the refermentation in the bottle for conditioning and natural carbonation. This, however, is done for Sierra Nevada Pale Ale, homebrew, English ales, many other beers, and is not
  13. Every style of beer has it's place. I don't drink industrial lagers very often but if that is what someone else likes then I have no problem with them drinking it. I prefer imperial stouts and barley wines but I don't expect everyone to and that's not what I am going to choose for a summer day at the lake. What really scorches my brew kettle is alcopops, malternatives, RTD's, or whatever the accepted term is today. I'm not going to use the "marketing to under age drinkers" argument. I am going to use the "marketing to uninformed trend followers that are not really drinkers" argument. They
  14. In addition to Ray's comments on motivation to win the title, I really wanted to be the first woman to win. I can't explain why - just one of those things we want in life. And, at this time I am still the only woman to make the final three. As previous winners, we now serve as judges. I would really like to see more women submit resumes. There have been very few and I know there are women beer enthusiasts out there who easily qualify as a "Beerdrinker of the Year". (Oops! I forgot to log Ray out and log in as beergirl.)
  15. I would like to get the digression out of the way so maybe the rest of my comments will be more relevant. First, thanks for dragging us into this forum. We are always willing to talk about beer, much to the chagrin of some audiences that don’t share our enthusiasm. Cornelia currently finds herself “job free” so it is already apparent that she will address many of the questions before I see them. We often share similar views on many things beer and alcohol related so I will refrain from posting redundant responses. I will definitely voice my opinion when it differs. Now, back on topic… Moti
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