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Found 595 results

  1. liuzhou

    Silly Beer

    Picked this up this morning, not because I wanted it, just to add to my collection of silliness. Love the brewery's honesty in their choice of name. My only question is "Why? I mean "Why?'" (to be uttered in a tone of despair). It tastes like some one had a glass of grapefruit juice with breakfast and then forgot to wash the glass before pouring a beer hours later.
  2. liuzhou

    Beer History

    500 years ago, Martin Luther started off the Reformation. In a way, this not only changed religious affairs in Europe, but also changed our beer. Article here.
  3. This article on Mike.com made me laugh: How to make a pumpkin keg - you know you want to. I like the cheekiness of both the title and the idea. I wish I'd thought of it! I think the beer would have to be carefully chosen to benefit from the pumpkin. What say you, beer connoisseurs? Has anyone tried this? Would this treatment augment some special autumnal brew?
  4. The question though simple might be really complicated from the biological process. How do you best control acidity when adding a juice to a beer? How do you make it stable?
  5. I have decided to go for my first level of Cicerone, Certified Beer Server. Is there anyone here that has taken this test? If so what should I read to study for the online test? Are the questions upfront or do they throw in a few where you have to really stop and think about it? All of this is to further my knowledge for my customers where I work. I already have my first level sommelier under my belt and am wanting to expand my knowledge. We have serious beer customers coming in the liquor store, especially with all the new craft brewers popping up here in Oklahoma. Any suggestions greatly appreciated. I do have 3 bottles of Prairie Pirate Bomb stashed away in my closet to celebrate when I pass the test.
  6. curtis

    Schlafly Bottleworks

    Schlafly Bottleworks will soon be brewing their Raspberry Hefeweizen. This is a seasonal beverage, and the beer is made with real raspberries. I think that the natural ingredients make it taste better than beer brewed with artificial flavors. The beer has a tangy taste that goes well with bratwurst. I usually don't drink to excess, but if I decide to knock back a few, it's good to know that The Schlafly Tap Room is a five minute walk from my house! Cheers!
  7. Have you tasted this stuff? https://www.guinness.com/en-us/our-beers/guinness-nitro-ipa/ I had the unfortunate experience tonight. I don't know what Guinness is trying to foist off on the world as an IPA much less a Nitro much less a beer but it is crap. THere is no IPA in the dreck. It has no flavor and no taste. I don't know who wrote the stuff for that link to their site but they should be dismissed as well as the brewmaster who thinks the beer drinkers of the world are such sheep they might think they might like this garbage. Save your money and if you want a decent nitro beer, look for Left Hand. IPA, not even close. Being a retailer, my customers have grown to trust my opinion and tastes. I will never recommend this bilge water called a beer. If someone trys to buy it from me I will work very hard to dissuade them from wasting their money. There is no substance, there is no taste, there is none of the hoppiness that makes an IPA what it is. I am sort of pissed off that Guinness would even vaguely think that this stuff might be drinkable. Rant over. Dont waste your money. This stuff will be gone before the end of the year. Guinness should be required to buy back all the stuff they have sent out on the world. And if your one of those beer drinkers who think I might not know what I am talking about, hey it is your money your wasting. If there is a Guinness rep out there that would like to sit down and explain this stuff to me please, I am available.
  8. Has anyone here tried this technique? What are your go-to resources? Home brewing is such a vast topic, I don't have a good handle on where to even start!
  9. I love minor league baseball: great seats close to the action, reasonable prices (at least around here), no parking hassles, silly between-innings activities, and hey, it's still pro ball. Here in Grand Rapids, Michigan (Best Beer Town for 2014, in a USA Today poll, and Beer City USA for 2013 and 2012, not to mention the home of Founders Brewing Co.), we have the West Michigan Whitecaps, the mid-A affiliate of the Detroit Tigers. The Whitecaps' park has always had a few good beer options in addition to the usual swill, but the owners have outdone themselves this year, with the Craft Clubhouse. From the Whitecaps' web site: What's also very cool is that on opening day, the Clubhouse will offer the 100-point (from Beer Advocate) Founders KBS on tap, for a very reasonable $7 for a six-ounce pour. Their other selections are also very reasonable for a ballpark: $7 for 20 ounces and $9 for 32 ounces.
  10. [Host's note: To avoid an excessive load on our servers this topic has been split. The discussion continues from here] A couple of beers from a relatively recent trip to London. Yakima red ale on draft. Yakima is brewed by Meantime, a brewing company located in Greenwich, using five hop varieties from the Yakima valley in Washington state. The beer was moderately hoppy with a good malt to bitterness balance. Very nice. Beavertown 8 Ball rye IPA, an American-style IPA brewed in London. Love the wild label. It was caramel-colored and had a nice mix of spicy rye and resinous hops. I liked this a lot and want to try the rest of their line.
  11. Lasr time I made beer I used carbonation drops. This time I am being steered in the direction of batch priming: 120g sugar to 20l of beer, the sugar dissolved in boiling water. I've been told I can use malt extract for this purpose. I want that flavour profile. Would I just use 120g or would I need more/less based on, say, malt extract's Brix rating as opposed to table sugar's Brix rating?
  12. Hello All, I'm looking for a store to buy bulk orders of alcohol and liquors in London. Where do I go? What is the best option for me? Am having a big event based in London soon so any recommendation would help a lot. Thank you in Advance!
  13. Norm Matthews

    Chocolate Ale

    Five or six weeks ago I read that Boulevard Brewing here in Kansas City was releasing a run of chocolate ale in Feb. The newpaper said that two years ago was the last time they made some and liquor stores were mobbed with lines around the block. A week or so later I asked a local store if they knew if they were getting some and leaned that there was a sign-up list with a limit of two bottles. I got a call today that mine were ready to pick up. I'll share them with my son and his fiancee on Valentine's Day.
  14. Ericpo

    Home Brewing

    Do any members of eG brew their own beer? I have been wanting to do this for years. I have a starter brewing kit...and I have a group of good friends to help. Just wondering if there are others on eG with experience/desire/or love of homebrewing?
  15. I just heard about on the radio. It's about as far away from gourmet as you can get, but it still intrigues me: http://www.ehow.com/how_2000853_play-edward-hands.html If any of you has done this, please tell me if you finished, if you puked or if you died. I know how knackered I feel after a couple cans of Fosters. This just seems outrageous!
  16. I'm drinking, on my front stoop, a bottle of Gagfel Kölsch . No glass, just from the bottle. And it has a perfect head! Never noticed that before with any beer still in the bottle. Anyone else ever see this? Or have I just been oblivious until now?
  17. Hi! I'm just trying to make a "glass" or container out of Beer for an event I'm doing. Trying to figure out the best way to make them and thought I'd ask the community if any of you had any ideas. If this is a go then I need to make 400 for the event. It's a big Gala so only 1 Item per chef. I would love to hear some differnent ideas on this, because so far the ways I've figured out how to do it won't work for that kind of event.
  18. Our tour group drove out of Bariloche to visit a family brewery . Actually the father had started it, the son had taken it over , and then the father had opened a restaurant connected to it This is the Swiss/German looking area of Patagonia and skiing is their big business. It is a gorgeous area with very Swiss style houses....and ski resorts. The brewer makes 3 kinds of beer, a Red, a Stout and a Lager...700 hand capped bottles a week total. For local consumption....here and at a little restaurant in town. Good food, and DH says it was very good beer
  19. Just bought a 64oz growler. I'm unlikely to finish the entire thing by myself tonight, so does anyone have tips on how to best save the leftovers? How bad will it be if I just recap whats left? I don't really have any smaller glass containers that would work. If anyone is interested, the beer is Nugget Nectar.
  20. Had a party last night and we drank all but say 1/4 of the keg (shame on us, I know). The keg was left outside and it was very cold last night, so I'm fairly certain it froze. Once it thaws, what should I expect from the leftover beer? Completely flat, or drinkable? This wasn't high quality craft stuff to begin with, so I won't be heartbroken if it's a loss, but it would be nice to not waste it. If it matters, this was a half barrel.
  21. In the UK, it's very easy for me to find quality dry cider, such as Aspall, or even the Waitrose house brand. Back here in the US, most of the cider I've had has been fairly sweet, unless it's imported, in which case it gets to be quite expensive. Is there any domestically produced dry cider that can be fairly easily obtained? I've recently noticed a brand called Crispin, which looks nice, but all the varieties mention some sweet element such as honey or whatever else.
  22. Today's edition of Gear Patrol had only one entry, this report on The Oxford Companion to Beer Even though I do not drink, my SiL likes beer and I am ordering this for him as I am sure he would not think of buying it for himself. (I like to get all my holiday gift buying done early!)
  23. Someone sent me this link today and I was blown away by the numbers, for example sales of Michelob down 72 percent over the past 5 years: 8 beers Americans no longer drink
  24. Beer Advocate Magazine rated Ebenzer's Pub in Lovell, Maine, the number one beer bar in America and the world for the last five years in a row. The 7th annual Belgian beer festival runs from August 18th to the 27th and features an incredible meal as a finale: Moules Escargot Prince Edward Island Mussels baked with Trappist cheese, butter Ebenezers grown Garlic 2004 Drie Fontenein Oude Gueuze Magnums Charcuterie Plate Traditional Belgian Head Cheese - Earthmonk infused Sour Cherries, Duck Confit and Fois Gras Terrine with 2009 OerBier Reserva Reduction Smoked Pork Tenderloin – Au Poivre Pickled fiddleheads, Spicy Pickled Green Beans and variuos relishes. 1972 Rodenbach Grand Cru, 2011 Rodenbach Grand Cru Cream of Tsjeeses Chicken Stock, Mirepoix, and Jansel Farm Leeks with Tsjeeses Tripel and Sherman Farm Cream Served with Locally Baked Trappist Bread Fantome La Gourmande Smeus Butter Poached Lobster Tail, Poached Egg, Green Thumb Pureed Potatoes served with Caviar and Tsjeeses Hollandaise Sauce. Val Dieu Triple 6liter Belgian Frites White Truffle Oil, Garlic, Parmesan, red pepper and malt vinegar Stillwater Special Beer Venison Aux Poivrons Vert a la Moutarde Served with green peppercorn mustard sauce. Tsmije 2009 BBB Cask Framboos Sorbet Exhibition Course made with Eggs Whites, Fruit, 1983 Drie Fontienen Framboos and Liquid Nitrogen Saddle of Rabbit With Watou Cheese, Ruccola and dried tomatoes in Tripel Karmeliet, accompanied by crayfish in their gravy and mashed celeriac. Allagash Special Beer Country Salad Veal Kidneys, Applewood Smoked Bacon, Quail Egg and St Louis Kriek 1997 Cantillon Kriek Cheese Selection Ruth Miller’s handpicked selection of World Class Cheese! Orval/Saison Dupont Chocolate Selection Truffles by three of the world’s greatest Chocolatier’s: Pierre Marcolinni, Jospeh Blondeel, and Valentino! Jolly Pumpkin Madrugada/Pannepot Reserva 2008 Goat Cheese White Chocolate Mousse Served with Sugar Glass Sculpture 1997 Rose De Grambinus I hear this event is amazing. Camping is encouraged. Ebenezer's Pub Info Host Note: Click here for the terms under which this event is listed in eG Forums.
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