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  1. The mead thread makes it sound as though there is both interest and experience in mead brewing to be found here on eGullet. Why don't we try to get together a communal meadmaking project sort of like the Chef's Beer thread from last winter? Mead is a lot easier to make than beer, though takes a long time to be ready to consume. I've brewed lots of beer, but have not even tried mead. I'm curious, and I know that I can get honey at reasonable prices around me. My inexperience, however leads me to want to try a sampler batch of a number of different styles, rather than a five gallon vat of one thing I might not even like. Anybody else up for taking part in this sort of experiment? The Chef's Beer thread worked out pretty well, I think, despite the fact that we never got around to swapping tastes of each others' brews.
  2. I was ready though some old posts and came across some said using bread yeast to conditioning the bottled, it made me think that my first batch I need to buy another a pack of yeast, because the one that I got with the kit expired, I had some bread yeast in the fridge and thought crossed my mind like for 5 seconds, but didn't use.. Has anyone made beer with bread yeast? I don't think I ever would ever brew with it. just curious
  3. The Chicago Tribune reports on some pairings
  4. My contribution to this thread (and i cooked with beer on many occasions) would be a seafood stew from Mai Pham's Pleasures of the Vietnamese Table: broth made from beer, chicken stock with tomato chunks, fish sauce, lemongrass, dill and celery with seafood and more tomatoes and dill added towards the end. Tonight i made this yet again with Czechvar, red snapper, large shrimps and serious amount of dried bird red peppers - mind-bogglingly good!
  5. 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?
  6. 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.
  7. 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!
  8. 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.
  9. 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.
  10. 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!
  11. 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?
  12. 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.
  13. 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.
  14. 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.
  15. 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?
  16. [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.
  17. 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!
  18. 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
  19. 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.
  20. 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.
  21. 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!
  22. 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?
  23. The other night after work my wife wanted to get a pizza for dinner. We stopped at our favorite local place that makes a nice pie, nothing special about it, just a nice basic pie. As we live in a college town there are a bunch of pizza places and these guys are the best. Maggie said get soem beer as well. This being a college town place they have all sorts of six and 12 packs of stuff I have no desire to even think about drinking. But amid all the college student drek beer, they also sell Sam Adams. And I got a six pack and I had a good beer with my pizza. My point to this little story is how amazing it is what they have been able to achieve. To make really good beer and get it distributed to places that may only have Miller Lite or Bud. I don't live far from some micro breweries and have access to lots of great beer. But when I walked into the pizza place it was good to know that my backup plan did not have to be something I don't care to drink
  24. Twohearted

    Oberon is out

    It's officially summer for me because the first batch of Oberon has been released. No, I have not had it yet, but a friend who was visiting the Detroit area was kind enough to tip me off to this exciting development.
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