SF Seattle billiards/booze tour

[Tokyo Slim]

Anyone in the Seattle area willing to get down with a little bit of pool tonight, and perhaps bar-hopping afterwards with J and I (and a few other peeps)please PM me.

I'm thinking we'll start out at Jillians around 7 or 8

Short notice, I know... but anyone interested?

 

[Alter]

Originally Posted by Tokyo Slim

Anyone in the Seattle area willing to get down with a little bit of pool tonight, and perhaps bar-hopping afterwards with J and I (and a few other peeps)please PM me.

I'm thinking we'll start out at Jillians around 7 or 8

Short notice, I know... but anyone interested?

If I hop a flight now I should get there just in time to see you passing out and J. puking into a dumpster. Sounds great but I think I have to pass this one.

Have fun!

 

[Tokyo Slim]

Originally Posted by Alter

If I hop a flight now I should get there just in time to see you passing out and J. puking into a dumpster. Sounds great but I think I have to pass this one.

Have fun!

J doesn't puke into dumpsters, he pukes into irish crystal champagne flutes and the mouths of his underlings.

 

[seanchai]

If there's a next time I'm coming as long as it's near the public toilet.

That is to say, the Fremont Cut.

 

[j]

We ended up at Brauwer's. We'll do a next time, definitely.

We helped some OGs from Compton find their car keys.

 

[Tokyo Slim]

Introduced Ratboy to La Fin Du Monde tonight. Excellent tripple made by Unibroue. Quite unique tasting, and what I usually get when we go out for "expensive" beers at Stumbling Monk or Brouwer's. (which is how you spell it J, you lush!) J thought we were about to be killed out in the parking lot when some hardcore gangsta looking dudes asked us if we had a flashlight to help find the keys to their lowered, black, late model Chevy Impala. Dude dropped it in a gravel parking lot. It was funny, they said they were up "visiting" from Compton. Homeboys were genuinely suprised that we helped. They were like, "Damn, you Seattle people are nice! If this was Compton, ain't nobody would stop..." Then they offered me some weed, which I turned down (I don't smoke it anymore, so it would probably just go to waste) All in all, an enjoyable evening.

 

[Histrion]

Have you ever tried La Trois-Pistoles, also from Unibroue? It is even better. Kent Wang made this suggestion to me and I have to agree.

 

[Kent Wang]

I believe La Fin du Monde is a Belgian pale ale and not a tripel. Tripels use three times as much malt as conventional Belgian Trappist ales.

Trois Pistoles is another fantastic brew from Unibroue and is in the Belgian dark ale genre, which is in another world entirely from the pale ales. Histrion, I'm glad you like it.

 

[Violinist]

I think Fin Du Monde, Maudite and all other beers of that kind are brewed in Quebec man...

 

[texas_jack]

Originally Posted by Violinist

I think Fin Du Monde, Maudite and all other beers of that kind are brewed in Quebec man...

Unibroue brewery is in Canada. I like all of them but La Fin Du Monde the least. I think it is a belgian pale ale not a trippel but I could be wrong.

edit: doh! my reading comprehension is low.

 

[Tokyo Slim]

Originally Posted by Kent Wang

I believe La Fin du Monde is a Belgian pale ale and not a tripel. Tripels use three times as much malt as conventional Belgian Trappist ales.
As far as I've been led to believe this is a very popular misconception (shared mainly by beer drinkers and not really discouraged by breweries that know better. A trippel (triple/tripel) is triple fermented, plain as that, the last one generally being in-bottle conditioning typically resulting in an alcohol content of 8-10%. Almost all modern day breweries use this as their definition. Historically you may have a point, because longer fermentation times might require a different malt/hop/yeast balance to keep it drinkable after two plus years of cask fermentation, but nobody does it that way anymore. All modern beers are either top fermented, bottom fermented, or spontaneously fermented (lambic's and etc). Top fermenting, out of the two that use yeast, (ala LFdM) takes the longest, but is usually a drinkable dubbel in around 60 days. The bottle conditioning is where they make up the triple fermenting time lost by modern brewing methods. The bottle can sit for two or more years while the third conditioning takes place, and you will still be able to pour a very good beer out of it. In fact, its best around two and a half or three years old. Try that with a bottom fermented speed brew like Budweiser.

Pale ales generally use barley malt, and the flavor is dominated by hops. LFdM is a barley mix, with a subtle hop content and strong pastry overtones from the particular yeasts involved. A blonde, not a pale. Its a much richer beer than that, and if you drink it expecting it to be a pale ale, you are probably going to spit it all over yourself.

 

[texas_jack]

Originally Posted by Tokyo Slim

As far as I've been led to believe this is a very popular misconception (shared mainly by beer drinkers and not really discouraged by breweries that know better. A trippel (triple/tripel) is triple fermented, plain as that, the last one generally being in-bottle conditioning typically resulting in an alcohol content of 8-10%. Almost all modern day breweries use this as their definition. Historically you may have a point, because longer fermentation times might require a different malt/hop/yeast balance to keep it drinkable after two plus years of cask fermentation, but nobody does it that way anymore. All modern beers are either top fermented, bottom fermented, or spontaneously fermented (lambic's and etc). Top fermenting, out of the two that use yeast, (ala LFdM) takes the longest, but is usually a drinkable dubbel in around 60 days. The bottle conditioning is where they make up the triple fermenting time lost by modern brewing methods. The bottle can sit for two or more years while the third conditioning takes place, and you will still be able to pour a very good beer out of it. In fact, its best around two and a half or three years old. Try that with a bottom fermented speed brew like Budweiser.

Pale ales generally use barley malt, and the flavor is dominated by hops. LFdM is a barley mix, with a subtle hop content and strong pastry overtones from the particular yeasts involved. A blonde, not a pale. Its a much richer beer than that, and if you drink it expecting it to be a pale ale, you are probably going to spit it all over yourself.

Sort of. Regardless of the etymology of the term trippel, fermentable sugars = alcohol. More fermentable sugars is going to produce a more alcoholic beer. Now some yeasts can tolerate more alcohol than others so they have the ability to ferment all the way and some don't but the limiting factor is usually the sugar content. As far as fermentation that is completely up to you. I have made a homebrew trippel which was fermented in the jug, then fermented in the bottle. That would be twice and yet no one would call it a dubbel because of the malt that I used resulted in a clear light colored beer not a dark spicy one like a dubbel. If you want to know about what makes a style you can read here.
http://www.beertown.org/education/pd...tyles_2004.pdf

 

[Tokyo Slim]

Originally Posted by texas_jack

Sort of. Regardless of the etymology of the term trippel, fermentable sugars = alcohol. More fermentable sugars is going to produce a more alcoholic beer. Now some yeasts can tolerate more alcohol than others so they have the ability to ferment all the way and some don't but the limiting factor is usually the sugar content. As far as fermentation that is completely up to you. I have made a homebrew trippel which was fermented in the jug, then fermented in the bottle. That would be twice and yet no one would call it a dubbel because of the malt that I used resulted in a clear light colored beer not a dark spicy one like a dubbel. If you want to know about what makes a style you can read here.
http://www.beertown.org/education/pd...tyles_2004.pdf

Thanks for the clarification on that, the guy who explained it to me was drunk.

 

[ratboycom]

Had a good time guys. Good to finally meet you and have the prospect for getting stabbed in a parking lot. The La Fin Du Monde was a very good beer. I wish I could have finished the last glass I had (hahaha), but I had a few drinks before you guys met up with me and something about straight fermented vs Distilled alcohols just makes me a bit more drunk than usual. Ill probably be up there again next month or something for a BBQ at Drift Office. We will have to hang out again.

 

[Aaron]

Hope you guys had fun, give us more warning next time and maybe some Vancity boys can make a trip down.

Speaking of La Fin du Monde, have you guys tried Maudite? Fantastic beer from the same brewery.