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The Official Beer Thread - Page 315

post #4711 of 7072
Quote:
Originally Posted by ama View Post

I've been drinking Brettanomyces Lambicus mostly lately. I can't get enough of it. I've probably been through two cases this summer. Other than that, shelf sours mostly, RR, JP, NB, etc. Nothing too crazy outside an occasional Beat.
Adam from The Wood (and Cherry Adam, first batch) is worthwhile, as is BA4D. Barleywines are overdone these days though.


I love that beer, but sadly it's all gone here in Chicago. It's perfect in every which way and only boasts a 3% ABV to boot, I will not lie and say I am getting a bottle of Cigar City's release from yesterday Leon which is an Apple Brandy Barrel Aged Barleywine, but that's about the only barleywine I will own or have owned in quite some time...
post #4712 of 7072
What's Jp and bb? And who makes brettanomyces lambicus?
post #4713 of 7072
So I read the ba notes and I still had very little clue what the difference was because the tasting notes sounded very similar. So i did research and by research I mean i read the second link in google for barleywine vs old ale.

Which led me to http://zythophile.wordpress.com/2010/09/14/so-what-is-the-difference-between-barley-wine-and-old-ale/

I'll give a synopsis for the unwilling an please correct me if I'm wrong. I'm glad I called Adam a barleywine cuz now I know more about the two.

So in the old days of England breweries made a few style of beers: bitters, mild ale, strong ale (with a few degrees of beers separated by age ability bw the two), east ipa, and stout/porter (or stout and porter if you prefer. Old ales were brewed in four areas: burton upon trent, Scotland, London, and Wiltshire home of the kennet ale. So we have four categories of old beers: burton ale, scotch ale, London ale, and kennet ale. Generally old ale refers to the mild beer the brewery made that either was aged or could be aged by the buyer without the beer souring (cuz of high gravity). At some point in time the term barleywines began to be used in place of old ale.

As evidence



Vs



vs

daqaqava.jpg

Another piece of evidence was that bass no. 1 which was made with the same recipe as the old days used to be called old ale in early labels and at some point was referred to as barleywine and today their labels show barleywine.

Many breweries and people seemed to use the terms burton and old and old and barleywine interchangeably.

Basically an old ale is an aged mild ale with high gravity and so is a barleywine. Some companies call their products differently than others and differently than they had in the past.

Another thing is http://seancoates.com/brews/hotd-adam
http://www.homebrewchef.com/HOTDAdamBeer.html

Both are recipes for hotd Adam. The first seems like a clone while the second is a recipe direct from head owner and brewer Alan sprints.

The first calls hotd Adam a strong scotch ale, while Alan sprints calls it a smoked/other ale. Alan's recipe however calls for not just smoked malts but two packages of Scottish ale (I think yeast). No hops in either and Alan's calls for bottle or keg conditioning. Basically fits with the idea above that old ales were strong ales brewed in button upon Trent, Scotland, london, and Wiltshire (thus the strong scotch ale and call for Scottish yeast (I think)).
Edited by indesertum - 9/13/12 at 3:20pm
post #4714 of 7072
Anyways it was delicious but barleywines aren't my thing either. I'm probably influenced by tooch but I love sours (less so saisons) because they're much more easy and refreshing to drink and pair with a lot of food (kind of like Sancerre).

I'd recommend if you like high gravity beers.
post #4715 of 7072
Quote:
Martyn Cornell has been quoted as saying "no historically meaningful difference exists between barley wines and old ales." He later clarified, "I don’t believe there is actually any such meaningful style as 'barley wine''.[9]
wink.gif
post #4716 of 7072
Quote:
Originally Posted by indesertum View Post

What's Jp and bb? And who makes brettanomyces lambicus?

Jolly Pumpkin and Russian River
post #4717 of 7072
Tooch, did you brave the madness that was BCBS Day in Chicago yesterday? Come home with any?
post #4718 of 7072
Quote:
Originally Posted by Bond111 View Post

Tooch, did you brave the madness that was BCBS Day in Chicago yesterday? Come home with any?

Nope, I have two 4-pks waiting for my at my brother's place which I will pick up when I see my nephew. I'm lucky enough to have some family members that work in the liquor industry, so it's usually pretty easy for me to get most Chicago releases...
post #4719 of 7072
ffffuuuu.gif russian river. why you no distribute in ny
post #4720 of 7072
Quote:
Originally Posted by Tooch4321 View Post

Nope, I have two 4-pks waiting for my at my brother's place which I will pick up when I see my nephew. I'm lucky enough to have some family members that work in the liquor industry, so it's usually pretty easy for me to get most Chicago releases...


:clearsthroat:
post #4721 of 7072
Quote:
Originally Posted by bdeuce22 View Post

:clearsthroat:

You drink beer?
post #4722 of 7072
sytu5aby.jpg

My school opened up a bar recently on campus. Just wine and beer for now. This was a collab named after my school made by a local brewpub. Ive had most of their beers and I'd give them all a C or D. This one was great. Hops in the aroma only. Lovely fruity sweetness. Easy to drink. Easy to love.

yjybazy3.jpg

It was supposed to be a sour ale but the sour isn't that strong. Lovely Brett on the nose. A little bit of bitter from hops. But the main thing here is the flower like aromas. It's like you stuck your head in a bouquet of flowers in the spring time and drinking it is like drinking liquid flowers. Was delicious. Would love some more
Edited by indesertum - 9/14/12 at 4:29pm
post #4723 of 7072
Quote:
Originally Posted by ama View Post

You drink beer?

LOL. sometimes.
post #4724 of 7072
fucking sour lovers. thank god winter is rolling around. maybe we'll get some stouts up in here.
post #4725 of 7072
Quote:
Originally Posted by Rambo View Post

fucking sour lovers. thank god winter is rolling around. maybe we'll get some stouts up in here.

COUNT ON IT.
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