Wine and Beer Enthusiasts

[Scepticalscribe]

And my second beer tonight is a splendid offering from the invariably excellent Founder's stable.

This is called "Frootwood" and is described as a "cherry ale aged in maple syrup bourbon barrels". Quite lovely.

 

[mobilehaathi]

And my second beer tonight is a splendid offering from the invariably excellent Founder's stable.

This is called "Frootwood" and is described as a "cherry ale aged in maple syrup bourbon barrels". Quite lovely.

How do you like it? I've seen it, but I'm concerned it would be rather sweet.

 

[Scepticalscribe]

How do you like it? I've seen it, but I'm concerned it would be rather sweet.

If you like sours, sours, sours, then it may be a little too sweet.

However, I like sours, and, I also like fruit beers. I didn't like "Rubeus" (from Founder's) - as I thought it was for too sweet - but this was a nice beer.
[doublepost=1506040193][/doublepost]My third - and final - beer of the night is a splendid offering form the Buxton Brewery, the wonderful gooseberry sour that goes by the name of "Trolltunga".

 

[smallcoffee]

A nice artisan beer for a change - haven't had a decent beer in months.

First up tonight is a stunning sour beer from Lagunitas by the name of "Dark Swan".

The label says that it is "an experimentally hopped sour ale fermented with dark red wine grapes." I say "yum".

I don't understand how anybody can handle sour beers. The closest I can get is a saison. I drink anything under the sun (red ales are boring, though) except sours. The first time I had one, my significant other and I thought that something was wrong with it, like it was spoiled or something. Gross.

 

[0388631]

I don't understand how anybody can handle sour beers. The closest I can get is a saison. I drink anything under the sun (red ales are boring, though) except sours. The first time I had one, my significant other and I thought that something was wrong with it, like it was spoiled or something. Gross.

It's refreshing. If you don't like something like a radler, then I suppose I can understand. I know people who enjoy dark beers more than anything else. I know people who don't like dark beers. Darks are great, but they have a heavy mouthfeel to them and you grow tired of them fast, especially if you have a few bottles a week.

I could recommend you an almost non-alcoholic drink and you'd think it had gone off. It's some new age hippy claptrap, but it's stronger than a sour, IMO, in terms of flavor minus the bitterness.
[doublepost=1506044494][/doublepost]

First up tonight is a stunning sour beer from Lagunitas by the name of "Dark Swan".

From the new Manchester based brewery?

 

[smallcoffee]

It's refreshing. If you don't like something like a radler, then I suppose I can understand. I know people who enjoy dark beers more than anything else. I know people who don't like dark beers. Darks are great, but they have a heavy mouthfeel to them and you grow tired of them fast, especially if you have a few bottles a week.

I could recommend you an almost non-alcoholic drink and you'd think it had gone off. It's some new age hippy claptrap, but it's stronger than a sour, IMO, in terms of flavor minus the bitterness.

Always open to suggestions.

Yeah so I get what you're saying - I think the same could be applied to almost any beer. If you have it too much it can get stale. I drink everything from Rochefort to Budlight Lime depending on the situation and season. I just can't for the life of me understand the sour craze. Maybe that's how people felt about IPAs though.

 

[0388631]

Always open to suggestions.

Yeah so I get what you're saying - I think the same could be applied to almost any beer. If you have it too much it can get stale. I drink everything from Rochefort to Budlight Lime depending on the situation and season. I just can't for the life of me understand the sour craze. Maybe that's how people felt about IPAs though.

Well, it isn't alcohol. Have you ever seen something called kombucha in stores? Try it.

Honestly, at first I thought you said you drank roquefort cheese and wondered what was wrong with you. Sours are very difficult to make properly without spoiling. They take a high degree of skill to make correctly, and often made in limited large batches. Recipes take a lot of time to perfect, sometimes they take years. When you drink a really good artisan sour, you know the brewer spent a lot of time, energy and money to perfect the recipe.

IPAs, I guess. I remember the beginning of the craft brew here in the US. A lot of craft drinkers are familiar with PTE, one of the shining examples of an IPA. Many consider it the gateway drug to the world of craft beer. It's crisp and somewhat heavy, it's got a beautiful color and aroma, it finishes clean with a mild lingering taste and goes with a lot of food. And most people can make out the various flavors the beer has.

Most people couldn't stand craft beers at first. They were too used to the wishy washy crap we'd been drinking for years here. Before the craft craze, if you wanted a good beer, you'd have to seek out something mass produced from Central Europe.

 

[mobilehaathi]

If you like sours, sours, sours, then it may be a little too sweet.

However, I like sours, and, I also like fruit beers. I didn't like "Rubeus" (from Founder's) - as I thought it was for too sweet - but this was a nice beer.
[doublepost=1506040193][/doublepost]My third - and final - beer of the night is a splendid offering form the Buxton Brewery, the wonderful gooseberry sour that goes by the name of "Trolltunga".

I'll consider the Founder's Frootwood next time I see it then. Oh, also, I recent had the Dark Swan on tap. Fabulous! I'm glad you could source a bottle.

I don't understand how anybody can handle sour beers. The closest I can get is a saison. I drink anything under the sun (red ales are boring, though) except sours. The first time I had one, my significant other and I thought that something was wrong with it, like it was spoiled or something. Gross.

Always open to suggestions.

Yeah so I get what you're saying - I think the same could be applied to almost any beer. If you have it too much it can get stale. I drink everything from Rochefort to Budlight Lime depending on the situation and season. I just can't for the life of me understand the sour craze. Maybe that's how people felt about IPAs though.

Oud Beersel's Oude Geuze and Oude Kriek are quite excellent, if you'd like to roll the dice on a sour beer. For reference, the kriek is more sour.

On the other hand, it's not for everyone...

 

[0388631]

Definitely not made with the musical instrument or fungus from the agar tree. You're in safe hands, @smallcoffee.


I'll walk myself away from this thread and the terrible joke.

 

[mobilehaathi]

Have you ever seen something called kombucha in stores? Try it.

Ah, kombucha. I love this stuff. Granted, I've had several terrible---truly disgusting---incarnations, but I've found a few that are really quite tasty. In fact, there is an explicitly alcoholic "kombucha beer" that's brewed near where I went to school, and it's quite nice.

 

[0388631]

Ah, kombucha. I love this stuff. Granted, I've had several terrible---truly disgusting---incarnations, but I've found a few that are really quite tasty. In fact, there is an explicitly alcoholic "kombucha beer" that's brewed near where I went to school, and it's quite nice.

I've only had the commercially made stuff. It's not bad, but most say it reminds them of fruit vinegar. I've found it to be an excellent digestive drink. Big box retailers are probably the cheapest.

 

[Scepticalscribe]

I'll consider the Founder's Frootwood next time I see it then. Oh, also, I recent had the Dark Swan on tap. Fabulous! I'm glad you could source a bottle.

When I ventured into my favourite off-licence (which is also an award winning delicatessen with an excellent restaurant attached), some of the staff who know me eagerly recommended "Dark Swan". I must say it was excellent - so excellent that a few further bottles will be added to my shopping bag later today.

Oud Beersel's Oude Geuze and Oude Kriek are quite excellent, if you'd like to roll the dice on a sour beer. For reference, the kriek is more sour.

On the other hand, it's not for everyone...

Agreed; lovely sour beers, fruity and excellent.

 

[rhett7660]

I don't understand how anybody can handle sour beers. The closest I can get is a saison. I drink anything under the sun (red ales are boring, though) except sours. The first time I had one, my significant other and I thought that something was wrong with it, like it was spoiled or something. Gross.

I don't like sours either. I have tried, but I can't get past the taste. So far, that is one of the only beer styles I absolutely don't like and avoid now. Everything else, from hopppppppppped up IPA's (IPA, DIPA,IIPA) to Belgium's and everything in between I like. I am more of a Stout and Porter guy. But it depends on the season really. Ok, I lied, I can drink a nice big, bold stout any time of the year. But there are times when I want a lighter cleaner finishing beer.

Have you had any of the beers categorized as Mead's/Honey Mead's. While they tend to be sweet, they offer something a little different in the long and growing list of beer styles. (Yes I know it is a very old style of beer). I have a few from a couple of different brewery's and they can be good.

 

[Scepticalscribe]

I don't understand how anybody can handle sour beers. The closest I can get is a saison. I drink anything under the sun (red ales are boring, though) except sours. The first time I had one, my significant other and I thought that something was wrong with it, like it was spoiled or something. Gross.

Personally, I love the taste of sours, but then, I love citrus fruits, too. A good - well-made sour - with raspberries, gooseberries or sour cherries - Mikkeller makes some outstanding beverages - is a joy to behold, at least to my palate.

When I was a very small child, I remember the 'hit' of pure delirious joy my palate experienced when my mother - who herself loved eating cooking apples, plums, gooseberries - gave me some grapefruit segments to try; I loved them (and detested the sort of sweets - milk chocolate and the like considered suitable for children.

Now, I love a good, well made, rich, luscious, and highly alcoholic porter, too. And a seriously good triple.

 

[smallcoffee]

I don't like sours either. I have tried, but I can't get past the taste. So far, that is one of the only beer styles I absolutely don't like and avoid now. Everything else, from hopppppppppped up IPA's (IPA, DIPA,IIPA) to Belgium's and everything in between I like. I am more of a Stout and Porter guy. But it depends on the season really. Ok, I lied, I can drink a nice big, bold stout any time of the year. But there are times when I want a lighter cleaner finishing beer.

Have you had any of the beers categorized as Mead's/Honey Mead's. While they tend to be sweet, they offer something a little different in the long and growing list of beer styles. (Yes I know it is a very old style of beer). I have a few from a couple of different brewery's and they can be good.

Yes I enjoy meade

 

[0388631]

Zenny vs. Thai Peppers round 2

Zenny won. Consumed four peppers in a row without breaking a sweat. Granted, I can't feel my mouth at the moment. Currently flushing said mouth with a gin and diet tonic. As well as a mojito on standby.

 

[Scepticalscribe]

Tonight, my first beer is the excellent "Dark Swan" - a sour ale - from the impressive brewery Lagunitas.

 

[rhett7660]

Tonight, my first beer is the excellent "Dark Swan" - a sour ale - from the impressive brewery Lagunitas.

If you get the chance, Lagunitas has a Willett Whiskey Barrel Aged Imperial Stout that is freaking tasty! Their Imperial Coffee Stout is also really good. I was able to take a Laguntas sponsored cruise and was able to try some of their beers that I had no idea they had! Good stuff.

 

[mobilehaathi]

Zenny vs. Thai Peppers round 2

Zenny won. Consumed four peppers in a row without breaking a sweat. Granted, I can't feel my mouth at the moment. Currently flushing said mouth with a gin and diet tonic. As well as a mojito on standby.

Assuming your goal is to reduce the burn, you'd have better luck with some whole milk or cream. I suppose a White Russian could work too.

 

[Scepticalscribe]

If you get the chance, Lagunitas has a Willett Whiskey Barrel Aged Imperial Stout that is freaking tasty! Their Imperial Coffee Stout is also really good. I was able to take a Laguntas sponsored cruise and was able to try some of their beers that I had no idea they had! Good stuff.

I think I have tried the coffee stout, and agree that it is excellent.

However, alas and alack, I have yet to even lay eyes on the Willett Whiskey Barrel Aged Imperial Stout - and - you can rest assured that I would leap upon such a bottle were I ever so fortunate as to encounter it.

 

[0388631]

Assuming your goal is to reduce the burn, you'd have better luck with some whole milk or cream. I suppose a White Russian could work too.

Nah. Don't really care about the burn. After a while, you stop caring about it. I've had lots of luck by drinking ACV mixed with water. I don't remember where I picked the tip up, but it works.

 

[Scepticalscribe]

My second beer of the night is the splendid "Yellow Belly" from the wonderful Buxton Brewery.

 

[JamesMike]

I'm have a glass of Cabernet Sauvignon with my spinach and feta pizza.

 

[0388631]

Speaking to my heart's delight, Mike. Why?

Currently having a glass of Savage Grace chardonnay. A change from the oak heavy California chardonnays. Little oak and vanilla, more floral and more citrusy.

 

[mobilehaathi]

My second beer of the night is the splendid "Yellow Belly" from the wonderful Buxton Brewery.

😉