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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. 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.
  3. [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.
  4. elfin

    Azorean beer?

    The Azores, Portugese islands in the middle of the Atlantic, apparently brews its own beer-Especial. Anyone tried it?
  5. After enjoying their 10th anniversary brew, Decadence, at Monk's recently, I decided it's time I made a pilgrimage to see their digs in Easton. Their website speaks of tours and tastings on Saturdays from 12-3. Has anyone been? I'm planning to attend during my 'not going anywhere' vacation from work in September. Over the years as my interest in ferments has grown, so has their skill. They're better and better all the time.
  6. Anyone here a homebrewer? A reporter from the Village Voice came to our meeting last week and wrote a short article about us. Cheers, AzianBrewer
  7. Has anyone noticed restaurants anywhere in the US (or the world) beginning to pair their cheese course explicitly with beer rather than wine?
  8. Article in Beer Advocate: I found this to be a real eye-opener: Has anyone thought about the potential ramifications for this? Do your vegetarian friends discuss this issue?
  9. Sorry if this has been covered--I searched the archives but couldn't find anything. My husband mentioned he might like a beer-of-the-month membership for Christmas, but it's difficult to tell whether the ones Google's coughing up are reliable. I suspect he's looking for seasonal microbrews or international beers. Anyone know of anything? Thanks. Susan
  10. Flying Dog is available in central Florida and has been for a while -- at least some of them. That made me assume that they aren't very good, but I was wrong. This beer is decent. We've had only two so far, the Snake Dog Ale IPA and the Doggie-Style Classic Pale Ale. My first taste of the IPA was almost too bitter for me, and that's saying something. To borrow a line from my husband... It was almost hoppy enough to chew. The Pale Ale was much of the same flavor, but not as amped up. I'd like to find the K-9 Cruiser Altitude Ale. I haven't seen that yet. I'll probably try the Porter next. It is available. Any Flying Dog recommendations?
  11. SBonner

    Seasonal Beers

    Less than a week into October and Steams Works Brewpub is pumping out alot of it's pumpkin ale. Alot better this year! less sweet and great balance of spice, fruit, and malts. Anyone else tried anyother seasonal beers? Cheers, Stephen
  12. Has anyone seen it in stores? I've checked a few of my local stores and nobody has it. A woman at Canal's (Rt 73, Marlton) told me they didn't get any in this year.
  13. Chezkaren

    Beer Cooler

    I was just shopping in Tuesday Morning and ran across a "Beer Cooler". It is similar to a beer "huggie" except that it is filled with whatever the liquid that is in ice packs. You put it in the freezer and it keeps your beer cold. It also says that it will chill a beer in 5 minutes ... just in case you don't have any cold ones ... and that it lasts for hours. Has anyone ever seen these and, if so, how do they work? Of course, I bought 2 of them to try myself but, alas, I'm still at work.
  14. We've been enjoying Hazed & Infused, a dry-hopped ale, for the past week or two since discovering a package store near our home that actually has a half-decent beer selection. The Boulder Beer Company has a new website, so I thought this would be a good time to start a discussion about the beers. The store we found has a couple of other Boulder Beers, including the Mojo IPA, and I'll certainly try that. Impressions?
  15. Susan in FL

    Lawnmower Beer

    What is your favorite beer for guzzling down after (or while ) you're working in the yard or whatever? I think of a lawnmower beer as refreshing, as well, and one that is light enough that I can drink lots. It's Corona for me. That is about as light as I can stand to drink. I wish I liked light or lite beers more than I do. I would save on some calories that way. One that I really like, however, is Dogfish Head Lawnmower Light. I wish that he would bottle it! It would be perfect for such a beer. It's available only at the brewpub, as far as I know. In the hottest of the heat of the summer here, we drink fewer heavy beers. Now that we can more easily find Dogfish Head beers in Florida, I wish even more that it was bottled.
  16. I love the names homebrewers give to their beers. I've been wondering what you homebrewers have named some of yours. I didn't want to "dilute" the good threads about making beer that you have going, with this question, since it's kind of a playful topic. What are some good homebrew names you've given beers or others that you know of? During the short period of time that we homebrewed, we called ours Burgess Bedroom Brew. There was a reason for that. After we made the beer, we put the carboy in our bedroom because (1) it was the coolest darkest place in that house and (2) it was fun to regularly observe it and watch for bubbles there. I can't remember the name of all the beers we made, but you can imagine the possibilities. The first time we did it, it was of course called Virgin Brew. We also made a 4-Play Stout. Let's hear it, brewers!
  17. Susan in FL

    Beer and Cheese

    Russ also shopped for cheeses when he went to Delmarva, and three that he brought home are blue cheeses. I was searching for some ideas of what to drink when we taste the blues, and came across this. Click here for a good article on Beer and Cheese.
  18. Susan in FL

    Oatmeal Stouts

    Russ returned last night from another trip up north to include shopping for beer. This time he focused on stouts, in addition to IPAs, which are hard to find down here. I love stouts for breakfast, especially oatmeal stouts. So along with three brands of scrapple, he got five kinds of oatmeal stouts. Two we had with breakfast. Anderson Valley's Barney Flats is one of our long time favorites, and the Wolaver's (from Otter Creek) was new to us. Barney Flats tastes so creamy, and goes especially well with scrapple. Its creaminess is a great match to the scrapple when it's cooked crispy on the outside and creamy soft on the inside. Hey, you could almost make a case that an oatmeal stout could sometimes be described as creamy on the inside and crispy on the outside! The Wolaver's was quite crisp through and through. It might even quench your thirst! Less creamy (except for the head), but still hearty and rich, it goes down way too easily. We long finished eating, but we're still sampling these oatmeal stouts. By the way, breakfast was Rapa Brand scrapple, eggs baked on creamed spinach, sliced tomatoes, and cut mango. If you haven't taken the opportunity to taste some oatmeal stouts, please do, and let us know about it. If you have, I hope you'll post about some that you have enjoyed the most.
  19. cdh

    It's Brewing Time Again

    I'm at it again... it is that time of year to get out the brewing equipment and set myself up with a summer's worth of fine fermented grain products. Since there appears to be at least a passing interest in the homebrew thing here, I thought I'd write a bit of a commentary for the amusement of whoever happens to be amused by it. Since I brewed over the weekend and took no pictures, there will be no visual aids... Maybe next time, if there's demand for it. As a bit of background, I've been brewing a few batches a year for at least a decade. I started out like most newbie brewers with pre-hopped extracts that were very much an exercise in dumping and stirring... the essential brewings skills I picked up back then were sanitation and not reading the directions on canned pre-hopped kits. I moved on into choosing my own hops, though using mostly extract for my base, and then picked up the technique of steeping flavorful grains in a base of extract-derived wort to freshen it up and customize it a bit (thanks to the fine folks at my local homebrew shop, who took the time to explain these processes). I've since begun to do partial mash brewing, which means that some of the sugar I'm converting into alcohol actually comes out of grain that has been warmed to the right temperature to let enzymes itside it convert its starches into sugars. My equipment only allows me about a five-pound mash, which means that I can play with about 5 pounds of grain, and have to supplement the remainder with extracts... and I'm happy at the moment with this technique. I still mainly buy kits to brew from, though I sometimes customize them with things that make me happy. While shopping for kits recently, I happened to be browsing over at Beer beer and more beer and spotted two thing juxtaposed which got all kinds of gears in my head turning. First was their Fire in the Hole partial mash kit, and juxtaposed with it was Wyeast's Roeselare yeast blend. Since I have really unusual tastes in beer and happen to like the quite sour Belgian styles, I knew right off that Roeselare is where Rodenbach beers are brewed, and I got excited at the thought of being able to try my hand at making an Oud Bruin of my own. Flemish sour beers are fermented in a manner that would count as irretreivably contaminated in a brewery anywhere else. There are a cocktail of yeast strains and bacteria in there that produce a very distinctive sourness. I hope Wyeast got the mix down, so that homebrewers can play with these styles. That is part of what my experiment is all about finding out. The kit claimed to have been based on an irish red with some ad libbing by the kitmakers. Their decision to throw in some oak chips jived exactly with the Rodenbach brewing process, which involves aging their beers in oak. So, I ordered the kit and the yeast, and went at it this weekend. We'll see how it turns out. Doing the mash is sort of like making a vat of instant oatmeal... warm but not boiling water (170F) with lots of grain stirred into it. Since somewhere online I'd seen somebody call for plain wheat flour in a mash for an Oud Bruin, I decided to augment the recipe with a cup of it to see what would happen. It sort of gelatinized on top of the grains since I didn't mix the flour and grain together before hitting them with the water. But after letting it go for 45 minutes at about 155 degrees (hooray for large quantities of wet stuff having a lot of thermal inertia!) the flour did appear to have been chewed on by the enzymes. A taste of the final wort was a bit astringent, as though the process may have gone on a bit long and taken some of the tannins out of the grain husks. Fortunately, Belgian sours benefit from a bit of astringency, and like with a wine, they should age out. At the boiling stage, I'd decided that the kit's hop schedule would totally not jive with the style I'm trying for... it would be way too bitter if I threw in all of the high powered hops that were called for. So I dug around in my beer boxes in the basement and brought out a year old half ounce of Hallertauer, and a half ounce of Saaz. Tossed them into the boil and did a little figuring with an online hops utilization calculator to figure out if I'd need more. It turned out that I'd be at the bottom end of the style with my little ounce boiled for an hour, so a bit more might be called for. Since the kit came with some Centennials which are famously grapefruity in their aroma, I figured that a flemish sour beer might play well with that sort of flavor... so a half ounce of centennials and the remaining half ounce of Saaz went into the boil for the last eight minutes. Enough time to extract a bit of the bittering agents from the hops to up the bitterness by a couple of points, and sufficiently little time that the grapefruity aroma should not be boiled off. Now a few days later, the yeast and beasts have been doing their thing, and my airlock has been bubbling with hoppy aromas escaping. I'm a bit concerned that even the two ounces of hops may be a bit much for this beer style... but we'll see. In a week or so, I'll toss in some of the the oak chips and let them do their thing. I'm excited to see the results...
  20. therese

    Hard Cider

    Last night my husband and I were trying some of his most recent batch of home-brewed beer (very nice, by the way) last night and somehow the conversation got around to hard cider and whether or not it would be worth making. Anybody with any experience making it at home? My ideal is normandy-style cidre bouché, brut. I should be able to source some interesting apples later this summer.
  21. rockhopper

    Beer from Chile

    I just came across a distributor of Chilean beer on the web a Rockhopper Beer Has anyone heard of this beer or Chilean beer in general? I can't see myself not trying it
  22. BonVivant


    had it recently, [finally]. at times i thought i was drinking 9% shoyu here's a bigger image for SusanFL
  23. Tomorrow night (7/8). The beer lineup looks great: Troegs Mad Elf, Victory Resolution Porter, Rogue Santa's Private Reserve, and Sly Fox Christmas Ale (and maybe a barrel of a Manayunk Christmas beer). We will also have bottles of Mars Christmas Bock, Camerons Christmas Ale, Stoudts Winter Ale.
  24. Hurricane. Surprisingly smooth. Good kick afterwards, though they don't quite give you the "fuzz" of St Ides or Colt 45. I'd give it big props for offering both small mouth and the god awful big mouth versions. For $1.50-$1.75/40 oz, there's no better deal in America than the Slurricane. In Canada, during a ski trip last winter, our group became addicted to these forties called Labatt Wildcats. We were completely amazed that they were even rated by strength, so that some of the girls or weaker drinkers could stick to the lower alcohol grades, such as wildcat strong force or wildcat sevens (if they felt like partying). The big-time drinkers stepped right up to the wildcat tens. I wish they had these in the States. Refeshing, and easy on the wallet.
  25. Found at State Line in Elkton, MD yesterday: Avery Brewing's The Kaiser Imperial Oktoberfest. Yes, an imperial oktoberfest.
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