Well played indeed. lawnmower beer? Heck if you've got a few of those, I'd cut the grass for them. I still have to drive 90 miles to get Duvel. Hoping Chimay is in Bama very soon.
Here is what is cold in my fridge today: Sam Adams Summer Delirium Tremens Dogfish 90 Minute IPA Dogfish Raison D'Etre Harpoon UFO Xingu Black Smuttynose Brown Ale Tough decisions.....
Hot damn. What kind of a crazy mofo' stocks Delirium Tremens year round? That's like a once in a year deal for me. Raison De'Etre is also a favorite. Consider yourself repped(+) my friend. I've had a bad experience with a UFO beer though. And I don't mean I got piss drunk. I think I mentioned it, but we should leave the hefeweizen (for the most part) to the Bavarians.
A topic of discussion among some friends recently. For all the wheat beers made by craft brewers in the States, a very small percentage of them really approach a true German hefe. Most are just kinda...eh, boring, IMHO. I used to like Widmer, way back when, but picked up a 6-pack for old times take recently and found it to be eminently forgetful. Actually, for a basic American wheat, Gordon Biersch isn't bad, neither is Sierra Nevada Kellerweis, but they'll never be confused with Weihenstephan. I'd appreciate some suggestions, if anyone in here knows of a top-flight craft-brewed hefe.
Kellerweis is pretty nice, although the body is a bit heavy compared to the best Bavarian hefeweizens. The whole concept of "American Hefeweizens" like Widmer and Pyramid always bothered me. The phenolic character of Bavarian Hefeweizens is a key facet of the style that is completely missing in American versions. So, technically, those American wheat beers shouldn't be called Hefeweizen, but something like American Wheat. Kellerweis and its ilk could be called Hefeweizen because they stay true to the original style but anything without that type of yeast strain should be differentiated from a true Hefeweizen.
you guys say "well played", but he wasn't joking, you must buy a round Please send round of beer to South Orange, NJ post-office care of ASU55RR. Anything from Unibroue or Lost Abbey should work, or if you can find a Cerna Hora Kvasnicovy that will do...
Have you had the one from Schlafly? I think it stays pretty true to actual Hefeweizen. EDIT - I should clarify: It is an American Wheat, but for an American Wheat they do a good job reflecting the true Hefeweizen.
No. We don't get their beers out here unfortunately. There are a lot of smaller brewers in the Northwest that use the proper yeast and make pretty good Hefeweizens and I'm sure the same can be said in most regions of the US. I just can't stand the fact that Widmer and Pyramid call their wheat beers Hefeweizens when they're not.
Those 3 populated my fridge on a regular basis, but always one at a time. You sir have great taste! Delirium Tremens is what kick started my interest in Belgian brews. Luckily I found a bar that fills up growlers of it for $20.
But I have to buy firstshirt a round and I know where he lives. Hey Dan, you still coming to Nashville?
I discovered this place 20 minutes up the road from my new abode (and right on the way to work, if I'm driving,) so I think I'll be hanging around this thread quite a bit more. Along with dinner I'm having one of you: And one of you: Both are just fine, not that my palate is terribly refined or discriminating (though I'd like to work on that.) I last had the Kona on draft during one of the CL semifinals last spring, and I really, really liked it then. It's not bad out of the bottle, maybe a step down from what I remembered, but it's damn warm here tonight and the beers are warming up quick. Drink.
Thanks. I have this problem...I keep finding beers that I like but I refuse to make room by getting rid of my old favorites. DT is what got me interested in Belgians as well. I had it on tap at a local place (Red Bones in Somerville) years ago. I have tried alot of trappist styles but keep coming back to DT as my GTB (go to Belgian) although the Roquefort 10 is even nicer (but almost twice a expensive). I think it might just be the pink elephants on the label.
I always see this beer at my beer place. As many beers as I have tried and enjoyed, I have never quite tried a Lambic believe it or not. This is coming from a once homebrewer . So should I go for it? I have heard it's not much more than soda pop with a kick. Someone convince me.
Great as a dessert beer. Also good to cook with. But I'm not a big fan of drinking a Lambic as I would a regular beer.
not really like soda drink, it is more sour than sweet because it's made from wild yeast. In essence it is sourdough beer. Lindemans, despite/because being the largest commercial exporter does sweeten their product more than most. If you can find the Kriek from 3 Fonteinen it is amazing. Fruit flavored Lambics differ from other fruit flavored beers as the fruit is actually added to provide sugars for a second fermentation, so it is a much more naturally merged flavor, and not just a so-so beer with a little flavor syrup added Polish style. Kriek is my favorite variety of fruit flavored lambic, but my favorite overall Lambic derivitive is Gueuze, which is different ages of lambic refermented together in the bottle.
I love it. When I am having a light meal, the Lambic goes very well with it. Its not something I would drink more than two of in a night, but its like a Cherry Coke with a kick. I also have the Framboise, same thing - but Raspberry.
ASU pretty much covered it, but Lindemans doesn't really provide a true lambic experience. As he suggests 3 Fonteinen is far superior. Cantillon's my personal favorite (you can sometimes find their top-end Kriek, Lou Pepe, at Whole Foods). Hanssens and Boone are great, as well (Hanssens is a blender; they buy lambic from other brewers and blend it into the final product). Lindemans sweetens their beer while those other producers do not. Traditional lambic (and use of the term is pretty much unregulated in Belgium, so it's tossed around quite freely, unfortunately) is dry, sour and f-ing astonishing. Some bottles of Cantillon I have in my basement carry a 'best by' date somewhere in the mid-2020's. Incidentally, earlier on I posted an image of New Glarus' Wisconsin Belgian Red. Now, you have to go to Wisconsin to find it, but it's far superior to the Lindemans. And, no, it's not a true lambic, either; there's a sweetness to the beer you don't get with a traditional lambic. Still, it'll blow you away. I don't know in what form Lindemans adds fruit to their beer. Many brewers who have strayed form traditional methods have gone to using fruit juice or syrup in their beers. The hardcore lambic producers do not. New Glarus adds a pound of Door County cherries to each bottle, for instance. By the way, the other beer you might encounter in this style, St. Louis, is not something I can recommend, though others may well have differing opinions. The real stuff will set you back a few bucks, and I won't guarantee you'll love it from the get-go. But in the beer world, there is simply nothing like these wonderful brews. And if you are ever fortunate enough to be able to attend an open brew day at Cantillon in Brussels, do it. Note, too, that in Garrett Oliver's invaluable book on food & beer, The Brewmaster's Table, he described a traditional chicken mole paired with Cantillon kriek as one of the most amazing beverage/food experiences he's ever had (and he's had a lot).
that is pretty much the only "beer" my wife will drink, she prefers the Framboise if you can find a bottle of this, do so stuff was pretty good, its a Mango Lambic