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Showing results for tags 'Beer'.
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Welcome to the Beer forum! This forum has a number of great resources for members, whether you're a novice or an expert. One of those resources is our online culinary academy, the eGullet Culinary Institute . Please take some time to look through the topics presented here and feel free to attend the course that interests you. Homebrewing for the Absolute Beginner Course and Q&A
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Good afternoon one and all, I'm a frequent reader but first-time poster. I've cooked all my life and brewed grain mash beers for a couple of decades. I just picked up a vacuum sealer at a tag sale and an idea sprouted in my mind: Have any brewers ever tried to combine a long protein rest mash with a sous vide veal cutlet? I mash five-gallon batches on my stovetop and I'm reasonably adept at maintaining my rest temperatures for an hour. It seems a shame to waste a 35 pound thermal mass when it could be preparing my dinner. I'd be interested to hear from anyone who has tried this. Good beers to you, Monty Burr
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You know the little contraption you see in Europe that squirts water on the inside of a glass before they fill it with beer? What are those called and where can you buy a system like that in the US? Thanks for the help.
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There's commentary all over the 'net about this, of course. Here's a post by one of my favorite writers, James Fallows. I heartily agree with that "Oh, please." Our president's go-to restaurant in Chicago is Spiaggia. I tend to doubt that Bud Light is his beer of choice, even on a hot summer's day. I like the man a lot (and I apologize if he does indeed drink Bud Light), but this type of political posturing is cringe-inducing. Fallows's suggestion of Sam Adams or Dogfish Head was spot on, in my opinion.
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Years ago, my sister used to buy "Coronitas" -- Corona beer in smaller bottles -- 7 or 8 ounces, as I recall. I was never a fan of Corona, and at the time the idea struck me as a marketing gimmick. Now, however, I often find myself wanting just a small beer; 12 ounces is too much, and I either have to waste 4 or 5 ounces or find some way to cook with it. (Actually, come to think of it, my parents often used to split a beer before dinner. At the time, I thought it was cheap; now I think it's great. If I had someone to split a beer with, it would save a lot of beer.) So, two questions: do any decent breweries bottle beer in anything smaller than 12 ounces? And if not, why not?
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I had my first Sierra Nevada Torpedo Extra IPA a few months ago, when it first arrived on the East Coast, and it just blew me away, all that citrus in the nose, the rush of hops at first sip, and that silken finish. It has nearly replaced SN Celebration as my favorite beer ever. And it still may. What a spectacular beer. More details on my blog, The Omnivore Well, it's been weeks since I've seen it anywhere on the shelves here in central NJ, but today, on a whim, I stopped into a liquor store in very Polish-Russian-Slavic North Trenton, and I found some treasure: 2 sixers of Torpedo. Snatched them up quickly, ran to the register and wow, just $7.26 a sixer! Beauty! Now, the fun of picking with whom to share the treasure..... If you haven't tasted this wild beer, you have got to search for it.
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If you havent seen this VIDEO yet, I'm pretty sure almost every beer blog and craft beer -related website will be featuring this, but for those of you who don't frequent most of them, or ANY of them, this well-made video features craft brewers from across the country talking about their craft, to kick off the 2009 Craft Brewers Conference in Boston last week. And if this video doesn't get you craving a good, local craft brew, well, then, replay the VIDEO. Thirsty yet?
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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.
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I was cleaning out a cupboard in the basement and came across a sealed box of beermaking ingredients. -- estimated eight years old! (Yep, hubby was "getting around" to making that beer ) I've tossed about half the contents already, but was wondering if either of the following are still ok: hops in vacuum-sealed bags and a container of light malt extract. I'm thinking "garbage" -- yes?
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On a recent trip to Ireland, I saw they Guiness has a brewmasters series availiable. Different recipes of Guiness offered alongside the traditional (or most recent). The current offering was the Tucan Brew. Much creamier with less of the coffee/chocolate bitterness and a touch more sweetness. Anyone seen these in the States? Sean
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For everybody following along with the brewing course, or for those who want to get started, the fourth lesson has joined the first three over in the eGCI. http://forums.egullet.org/index.php?showto...0entry1201403
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Food Engineering Magazine Is the idea of drinking beer from a plastic bottle offensive to you or perhaps just a smart, why-did-this-take-so-long idea?
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Beer Advocate article Does anything on this list look like something you would wish to try? Any of your favorites here? Agree with their rankings?
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"Anheuser-Busch to buy Rolling Rock brands for $82 million from InBev" I'm surprised they were bought for so little...you'd think they would have held out for more money. So is this sale a good thing? Or the loss of something special?
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Went to Brugge;girlfriend thought i was being romantic- in the end i had sampled 15 different brews and i cannot remember all. My top five Leffe Westmalle tripel Zot Hendrik Brugge Tripel the last 3 fantastic local brews Orval, Palm, Duvel worth a mention of course
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I've come accross a couple sweet beers in my time but I really havent had a chance to explore much into it. I was wondering if anyone could recommend any good beers (US and international) with a sweet and less bitter taste... I'm not really interested in very syrupy beers but if you think its worth a shot, let me know. Maybe if I let you know what kind of beers I like that might help too ... a couple are: Chimay Ommegang Samuel Adams (Boston Lager, havent ventured out too much with the others yet) Ithaca Nut
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I've been into German style pilsners lately and I was wondering what are some of your favorites?? I am trying to steer away from Belgian's because I have been into them and nothing else for a long time now. The only pilsner that I regularly purchase is Schwelmer...are there any other that taste similar?
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article here Oregon State University research Good news, guys, right?
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any info would be great. thanks brendan
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I read about smoked beers (from germany, USA and Gottland) and wanted some feedback from the forum. They are brewed using Peat Malts(smoked under the kiln using beechwood i think), usually a ratio of 30-40% of the total malt used.
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Just picked up 2 four packs of this new collection from Sam Adams. For full details click here. Wanted to know if anyone had had tried this yet and what you may have thought.
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The Tribs tasting http://www.chicagotribune.com/services/new...1,2528787.story confirms the blind tasting that I have done with Special Export and other beers. While not #1, Special Export still shows very well. Our blind tasting showed that there was not a lot of difference between Export, Beck's and Heinekin. -Dick
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There's only a week left this month, and I just recently remembered a great time of year for beer lovers, Christmas in July (CIJ). I better get with the program! What Christmas/winter holiday beers have you tasted this month, or plan to taste? How were they after six months, or some years later for those who save some vintage beers? Do any of the beer bars you visit have a CIJ celebration this month, or are any winter holiday brews on tap? After I remembered, I chilled and drank an Anderson Valley Winter Solstice Seasonal Ale, and put a few more in the fridge. The Anderson Valley went great with a sandwich and it was surpringly hearty and smooth -- not too heavy on the spices for me, which sometimes is the reason I don't care for these kinds of special brews. I think I appreciated it better this time around than I did during the winter. So, here's what I found in the cool bottom of my bedroom closet and now have in the fridge waiting: Troegs Mad Elf Holiday Ale (I think this is two or three years old); Old Dominion Winter Brew 2005; Sierra Nevade Celebration Ale, 2000 and 2005; Pyramid Snow Cap Winter Warmer (I think this is pretty old; if I recall correctly, I don't like this much); and Anchor Brewing Co's Merry Christmas & Happy New Year 2003.
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Introducing flavors into beer may be sacreligious to some but when that ingredient imparts some functionality, I believe it should be well considered. Wattleseed in both ground or extract form is becoming a force in flavors as an ingredient in ice cream, cream, sauces and now brewing. While some devotees have attempted to introduce Wattleseed (which is a roasted seed from the genus Acacia) into the wort as a fermentable, economy suggest there must be a better way. The extract has been used in commercial trials in Australia and added post-brewing and pre-pasteurization. At 1% addition to a light bodied beer, Wattleseed enhances the intrinsic qualities of the brew only expressing its own flavor late on the palate. The result is that the beer exhibits a subtle coffee, chocolate, hazelnut character ending in a very clean finish effectively wiping any residual hop bitterness from the tongue. This means the palate is made ready for the full flavor of the following sip and drinkers do not get that 'furry tongue' feel of hop build up. It makes a true cleansing ale.
