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The Official Beer Thread - Page 438

post #6556 of 6568
Anyone here going to the Founders Black Party this weekend?
post #6557 of 6568
Quote:
Originally Posted by hc4thehc View Post

How does it compare to a regular Belgian geuze?..

I'd compare it more to a Framboise, but if I remember correctly the base is a saison and not a lambic...
post #6558 of 6568
Quote:
Originally Posted by hc4thehc View Post

How does it compare to a regular Belgian geuze?..

Not that sour. More similar to Duchess de Bourgogne or Rodenbach Grand Cru
post #6559 of 6568
Now I'm craving for a Grand Cru... This'll have to suffice shog[1].gif



post #6560 of 6568

I recently acquired an '06 sticker Lou Pepe Kriek...  Now to find an occasion to open it!

post #6561 of 6568
Quote:
Originally Posted by concealed View Post

Coronado is in MA/CT now... the stuff I have had is OK
Yea, unfortunately they don't seem to distribute their better (IMO), or more interesting beers. Their "core" beers are pretty good, but nothing which would necessarily separate them from the pack. For instance their Islander IPA, which just took gold in the WBC strong ale category, is pretty good, but not as good as their 435, Frog's Breath, and Idiot IPAs... again, just my opinion.

Went to see The Drowners and Temples last night. The new Ballast Point joint was just around the corner, so popped in for a couple beforehand. Had a fresh Sculpin, of course, and a Dorado. Both hella' good and started me off with a light buzz for the show!
post #6562 of 6568
Quote:
Originally Posted by Tooch4321 View Post

I'd compare it more to a Framboise, but if I remember correctly the base is a saison and not a lambic...

How do they distinguish between saisons and lambics? Aged hops? Taste wise saisons seem like they could be less sour and paler in color but there's such a wide range of styles I find it hard to make a distinction from a consumer point of view.
Quote:
Originally Posted by munchausen View Post

Not that sour. More similar to Duchess de Bourgogne or Rodenbach Grand Cru

I should go buy some more Lolita cuz last time I had it I thought it was pretty sour.
Quote:
Originally Posted by hc4thehc View Post

Now I'm craving for a Grand Cru... This'll have to suffice shog[1].gif




I had this last week! So good. Need some more. I think Lolita is more sour than this. The Lou pepe I had wasn't that sour.
post #6563 of 6568
Quote:
Originally Posted by concealed View Post

I recently acquired an '06 sticker Lou Pepe Kriek...  Now to find an occasion to open it!

You're in for a fantastic beverage, all Lou Pepe bottles need at least 6yrs IMO. Basically the older the better...

Quote:
Originally Posted by indesertum View Post

How do they distinguish between saisons and lambics? Aged hops? Taste wise saisons seem like they could be less sour and paler in color but there's such a wide range of styles I find it hard to make a distinction from a consumer point of view.
I should go buy some more Lolita cuz last time I had it I thought it was pretty sour.
I had this last week! So good. Need some more. I think Lolita is more sour than this. The Lou pepe I had wasn't that sour.

It's a multitude of factors from grain bill (lambic uses 40% wheat), boil times, yeasts, hops the whole 9. A saison usually will be fermented with a primary saison yeast and then transferred into barrels with other wild bugs. Lambics are spontaneously fermented in coolships and then the cooled wort is pumped directly into barrels and aged appropriately.
post #6564 of 6568
"We did not know this, Dude."

Srsly, I did not know this.
post #6565 of 6568
Do beers age in kegs? There's no oxygen in an untapped keg is there?
post #6566 of 6568
Quote:
Originally Posted by indesertum View Post


I should go buy some more Lolita cuz last time I had it I thought it was pretty sour.

Well it's been a little while since I had a Duchess or a Grand Cru, so maybe I am remembering those more sour than they are. I've only had one geuze and I remember it being sour enough that I couldn't really enjoy it.
post #6567 of 6568
I don't remember either being that sour. They're very stereotypical Flanders reds which typically aren't as sour as American sours

Having a perennial ipa. This tastes more like a dry hopped saison than anything but it's pretty delicious
post #6568 of 6568
Omg these beer needs are cheering and clapping cuz they tapped a 2010 cbs
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