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The Official Beer Thread

Discussion in 'Social Life, Food & Drink, Travel' started by DNW, Jul 20, 2007.

  1. brp2

    brp2 Senior member

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    As others have said, Cantillon is a fun time. It's pretty much all Americans visiting there, though. I talked with one of the guys working there and he attributed the American presence to the fact that we're trendy in our beer-likes, and we've now moved on to sours. Hard to find fault with his opinion, really.

    On my visit the bar area was primarily occupied by a couple groups of Americans, each comprised of four or five 20- to 30-somethings. They'd been there for hours drinking as much as they could get their hands on. Fortunately they were nice and sociable and didn't seem too obnoxious.
     
  2. OmniscientCause

    OmniscientCause Senior member

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    I've been drinking Belgians both Abby's and sours since I became legal so it's not just a new thing for me. I drink everything and am incredibly quiet. Plus like I said my gf is a French citizen so we'd seem only half foreign.

    But yes, I agree the general trend right now is sours.
     
  3. brp2

    brp2 Senior member

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    Sorry--wasn't casting aspersions on you or anything like that, just noting the general trend too.
     
  4. OmniscientCause

    OmniscientCause Senior member

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    David is phenomenal I don't ever remember drinking a better smelling dipa and I've had pretty much every top dipa.

    I'm speechless to the smell. The taste is a soft fruit juice that incredibly drinkable. Lots of mago and peach. Utter utter bliss.
     
    1 person likes this.
  5. brp2

    brp2 Senior member

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    A couple from tonight:

    [​IMG]

    [​IMG]

    I'd held on to the Dogfish for a while, and I'm not sure if I waited too long to drink it or not. It was a bit active, and I'm not sure I really got the ingredients inspiring its name -- instead it seemed like coffee and chocolate, a pretty typical double.

    Conversely, the Epic could probably benefit from some time spent sitting. At nearly 12%, it's all sweetness and smoke. It'd be interesting to see what happens after a year or more.
     
  6. indesertum

    indesertum Senior member

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    David?
     
  7. OmniscientCause

    OmniscientCause Senior member

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    Treehouse/toppling Goliath dipa collab
     
    1 person likes this.
  8. Tooch4321

    Tooch4321 Senior member

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    How much St. Lamvinus is around?!
     
  9. otc

    otc Senior member

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    The ladyfriend bought me a bottle of Blackkr, a Surly/Three Floyds/Real Ale collab at Three Floyds (so obviously, it is the 3F version in a bomber).

    Planning to open that tonight as well as the 3rd iteration of the game of thrones beer (which I have heard is just average)
     
  10. Fueco

    Fueco Senior member

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    Deschutes Fresh Squeezed IPA and Sharks' hockey. The beer is better than the game so far.

    [​IMG]
     
  11. cocostella

    cocostella Senior member

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    Several Stone Pale Ales. This is the one Stone beer I will always return to. Just a classic American pale....
     
  12. concealed

    concealed Senior member

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    [​IMG]

    Sad I only have 2 more left
     
  13. Ken P

    Ken P Senior member

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    It was a good weekend for drinking outside. This one was really good. Strong mango/pineapple scent to it.
    [​IMG]
     
    2 people like this.
  14. hc4thehc

    hc4thehc Senior member

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  15. Pilot

    Pilot Senior member

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    Sure it's been asked before, but anybody he brew? After about two years of, "yeah man we should buy a kit and start brewing" I finally just decided to buy one of the small Brooklyn Brew Shop Everyday IPA kits and go for it. Have to start somewhere. I'm definitely excited about the process!
     
  16. indesertum

    indesertum Senior member

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    OTC does. I want to pick it up
     
  17. brp2

    brp2 Senior member

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    Yeah, but haven't for a while. My brewing buddy started brewing with his wife, so I'm out. On the upside, they make fantastic stuff and I get to drink it, so no complaints here.
     
  18. Pilot

    Pilot Senior member

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    Well, It's in the beginning stages of fermentation. Looks like plenty of foam/"krausen" after the first 18 hours or so. Waiting two more days before i put the airlock on. As far as I can tell, I did everything right and had the proper temperatures and times for everything. Sterilized everything like it should have been, etc.. Can't wait to see this thing start fermenting away and starting to clear up a bit.
     
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  19. indesertum

    indesertum Senior member

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  20. hc4thehc

    hc4thehc Senior member

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    [​IMG]
     
    2 people like this.

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