Jump to content

Search the Community

Showing results for tags 'Beer'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. I've read a few allegations and disputes in the American craft brewing news about macho "bro" culture, in recent months. Now the Scottish brewery whose PR quickly capitalised on Boris Johnson's senior advisor Dominic Cummings travelling from London to Barnard Castle for a claimed eye test, (while everyone else was in lockdown and the elderly were dying in care homes) swiftly launched a beer to celebrate such hypocrisy called 'Barnard Castle Eye test' https://www.brewdog.com/uk/barnard-castle-eye-test This week however former and current employees signed an open letter highlighting the companies array of low quality manoeuvres all in the name of their Espirt de Corps "Beer, People and Planet.... But in response 'The Tsar didn't know' https://www.instagram.com/p/CP-2JyiJtvb/?utm_source=ig_web_copy_link
  2. It seems that the legendary traditional appearance and accoutrements of witches may have actually risen because they were conjuring up beer rather than malign entities from beyond. The full article is here.
  3. I could not find a thread that listed this in it and I was wondering if anyone else makes it here? it is not an alcoholic beer does not require anything more than ginger, brown sugar, a blender and a big glass jar to make so I am not sure if this is the right place to post this..( feel free to move it if it isn't) What it is ...is a fizzy and refreshing drink I grew up consuming as a child... we actually called it "kid beer" I just picked up some fantastic, fat, juicy ginger hands at the market, for a very good price... I was getting ready to make a batch today and thought I would see if anyone here shared my love of this drink? if you would like to try it this is the only way I have ever made it (although I just googled it and there are far more complicated recipes) ..this is easier to me than making lemonade!!! and a good summer drink as well as a nice mixer ... this recipe makes a bit more than half a gallon (and you can cut this down to whatever size you want) Ginger beer 2 lbs of fresh scrubbed skin on ginger ( you don't even have to peel it just cut it up a bit so it fits in the blender) 4 quarts of water blend it well in a blender then let it sit at room temp for 24 or so hours in a glass jar with a loose plastic lid I taste to see if it has fermented and if your house runs about 70 it works fine strain all the sediment out and add brown sugar to taste start with about 1/2 cup see how you like it then go from there I dont like mine sweet so that is about all I use ... this is the single most natural tummy soother on the planet I think I used to have my son drink some before we went on trips he was so car sick all the time and this worked like a charm!
  4. One of our writers at Intrepid Media (and an enthusiastic home brewer) has published an article putting forward this controversial idea: beer is more complex than wine, and that's why wine people don't like it. A Hop From the Grape Vine. Among his points: Thought the beer aficionados around here might be interested in reading and weighing in.
  5. 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.
  6. 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.
  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. 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?
  9. What would people recommend as the best general, basic book on beers. Something readable for someone who wants to take his beer drinking a little more seriously while still a comprehensive reference. I'd prefer suggestions for books in print, because that would be easier to order.
  10. haresfur

    Aging beer

    You might be interested in a happy discovery I recently made. I stopped brewing beer quite a while ago – I didn't seem to have time and wasn't drinking enough to get good at it (the former excuse still holds but I'm not sure the later still does). My last batch, christened by my DB as “Trash the Kitchen Imperial Stout” (never let your Imp. boil over) was a disaster in other ways, too. In a mis-guided attempt to sweeten up the recipe, I added too much molasses, not knowing that the molasses flavor results from unformentable chemicals. This resulted in a vile, highly alcoholic watered down blackstrap. So about 8 years later, I found some liter bottles with ceramic caps and a 12 pack of 12 oz bottles of the stuff left in a basement cupboard. I cautiously slipped some from a liter bottle to a beer afficionado who said, “High abv but drinkable.” Sure enough, after almost a decade, the alcohol had kept the beer preserved but the molasses had mellowed away. But wait, there's more. We opened one of the 12 oz bottles with a regular cap and the beer hadn't gotten any worse but there was still an overly strong smack of molasses. My theory is that the cap sealed too well and you needed the little bit of oxidation through the rubber gasket on the ceramic cap to take out the unformentables. Is there a moral here? Maybe that brewing chemistry is way more complex than I understand or that beer-gods are benevolent if you are patient.
  11. Welcome to the Beer forum, where hops and barley reign supreme. This is where you can discuss the beers and ales you drink, from the palest lager to the darkest stout. You’ll also find topics on ingredients and equipment for the beers you make at home. Check out these and other topics: What Gives Guiness Its Thickness; It's Brewing Time Again; What's Everyone's Favorite Beer?; and Beer Glassware. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. Before posting, you may want to browse through the forum to read up on current and older topics. If you’re looking for something specific, or wondering if there's already a topic on the subject you wish to discuss, try our Search feature (use the Advanced Usage Help link to improve your results) or our built-in Google Search function. If you would like to post photos, they must be uploaded into ImageGullet. Click here for a tutorial. We encourage food-related external links (hyperlinks to websites or other media outside of the eGullet.org webspace) to the extent that they substantially contribute to the dialogue. Web pages and websites that exist today may not exist tomorrow, and most online articles are often free only for a short period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link. For more information on our external linking guidelines, click here. The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with our copyright guidelines.
  12. I've been able to find lots of nice rare craft beers on Ebay and I'm curious to know about your experiences (good OR bad) if you've purchased from there.
  13. John

    Bishop's Finger

    I live in Union, N.J. and remember enjoying an English ale called Bishop's Finger from Shepherd Neame about 10 years ago. I've been looking for it recently and can't find it. Is it still being imported into the U.S? If so, does anyone know where it is available in my neck of the woods? Any help would be appreciated.
  14. 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.
  15. 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
  16. 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.
  17. Tonight I was in my local chain supermarket and saw the unbelievably high price on Miller Genuine Draft. I then went to Total wines and bought a 6-pack of Pilsner Urquel for the same per-bottle cost as the cost of the MGD at the supermarket. Is it any wonder that I never buy beer at a supermarket any more? Just saying...
  18. Article in today's Wall Street Journal (I don't believe it's behind the subscriber wall, so try this link) discusses how the big three aren't identifying themselves on the label as manufacturers of "faux craft brews" they make and market, i.e., Blue Moon, Leinenkugel's. Some small craft brewers think it's deceitful on the part of the big brewers. The biggies respond, hey, if Kellogg's doesn't promote its ownership of Kashi and Toyota its Lexus, what's the problem? The article finishes by quoting one craft brewer as believing that, while the big guys may cut in to the small guys' market share, they are expanding the entire category to the benefit of all brewers, big and small. The fact I found most interesting, if largely irrelevant, is that Jake and Dick Leinenkugel, the fifth generation of the founders, manage their beer and brand for SABMiller. But while Leinie's doesn't mention its owner on the packaging, the Leinie's website tackles the issue head-on. PS: My wife thinks your basic Leinie's tastes pretty much the same as it did when she was in Madison in the 1960s and 70s; the family sold out to Miller in 1988. But then, your basic Leinie's was never considered a craft beer until SABMiller started expanding the brand a couple of years ago; before that, even under the big guy's ownership, it was just considered a decent quality cheap brewski.
  19. The brewing world is in a bit of an uproar right now: there is a serious shortage of hops on the market, and grain prices are climbing. The hops shortage is predicted to go 3 years, unless unknown and untapped hops sources come to light. I'm interested in seeing how the fight between economics and beer plays out in our pint glasses. I know that prices will climb a bit, but a 50%+ increase in raw materials cost won't result in a +50% end cost... I'm more interested in what is going to get brewed by the guys who just can't get enough hops from their suppliers to keep putting out hyper-hopped IPAs and northwest-style hop bombs. I am going to guess that low-hopped Belgian styles will come forward, particularly the very low hopped sour ales that intentionally use low-flavor low-bittering old hops. I foresee more herbs other than hops getting used in beers- maybe an absinthe ale bittered with wormwood rather than hops. I foresee old style non-hopped beers from the RenFaire cookbooks getting a chance on the market: nordic juniper beers, celtic heather ales, gruits and such. The big question is who will succeed in the new market conditions. Anybody who runs across new and wacky products that stretch the definition of beer, post 'em here. It will be an interesting collection, and maybe a good bit of compiling some history while living through it. I'll start with a beer that fits this model- Dogfish Head's Chateau Jihau. This is a beer from the hop-mad creators of Dogfish Head's famous 60, 90 and 120 minute IPAs that has no hops in whatsoever. It is a very interesting drink, but much more akin to wine or mead than beer. Off-dry, very grapey, not very beer-like at all. Your turn!
  20. I love this time of year because of the special beers for the winter season. I'd love to know do you have a favorite? I am trying to make a list of seasonals to buy before they disappear. so .... whats your pleasure?
  21. My brewing partner and i are going to attempt this in a couple of days time. He has some extensive experience brewing beer and has all the gear. We do not however yet have a recipe. Does anyone have any good ones and/or tips?
  22. Looking speculatively at the wild mugwort nearby, I wondered what home-brewed herbal beers were like. Has anybody made them? Tasted them? Seen them on sale? Apart from mugwort, I've always been curious about nettle beer, but the only fermented beverage I've ever made was ginger beer. How hard are herb beers to make? (Seriously, curiosity is going to kill me one of these days...). The nearest thing I could find on this subforum was a reference to heather ale.
  23. I came across news of an extraordinary event taking place in the-middle-of-nowhere, Maine, on Thursday, August 19th. Chris Lively, proprietor of Ebenezer's Pub in Lovell, Maine has been collecting rare beers for his Pub for a long time. Last year, he extinguished a couple remaining specimens at this apparently fabulous dinner, held at his establishment. Here is this year's menu (w/pairings). DEFINITELY check this out! Seating is limited to 100, costs $295, and has been sold out for a while. Folks camp out back and keep the party going. In fact, the next day kicks off The 6th Annual Belgian Beer Festival also held at Ebenezer's. I've read some fantastic reports about the camaraderie, the food, the amazingly rare and delicious beer, the mosquitoes, and think hard about how I'm going to make it next year. More info is at http://beernews.org/
  24. I've had it with trying to match wines for Thanksgiving and want to try something different this year. I've been serving quality beers more often with good meals, and think that turkey-n-fixin's might be a great pairing. Imbibe thinks so, too; here's their list of Thanksgiving-friendly beers. What are yours?
×
×
  • Create New...