2

miller high life

CBS

clearly as sweet as I thought that it would be when adam said it was holy sweetness. Nice balance between the maple and burbon

obligatory poop about it being clearly as rare and clearly as good now that it is in a bottle and clearly a draft only release

obligatory poop about you being a douche, and etc

Decided to join Dan in opening up a 750ml bottle of big barrel aged stout. Only, instead of going with CBS, I decided on Ivan the Terrible. And holy shit there is nothing Terrible aboot this brew.

im clearly a stalker, but adams 1337 review is ivan the terrible

Lol

fw xv

hellshire ii
this aint the same as day one
the wine is as upfront as remembered, the sulfur is something else, much more unpleasant than before. from the nose to the flavor. the stout aspects are completely hidden outside of a lingering feeling that is reminiscent of a barrel-aged stout. maybe the sweetness side of that flavor.

this is upsetting.

as it warmed (or the more i drank and the sulfur weirdness took a backseat) i actually liked it more. which is to say the wine because the main flavor, with that same hint of stout in the background. thats the flavor i remember from day one. whatever that sulfur flavor was initially was clearly nice.

this begs the question what about whiskey barrels would lead to a wine flavor? to me clearly one overly bitter but wine-like nonetheless.

brettanomyces

i just figured brett was bitter, and that wasnt the most upfront flavor it me. so im assuming it will only get worse..

there are 3 different strains of brett and each of them can do very wild and drastically different things to a beer when present with other forms of wild bacteria

brett brux - can create sour cherry notes in flavor/aroma and make it beer light acidic
brett claus - which is typically found in some lambics and can create clearly only notes of wild/sour fruit but also produce some character of the lambicus below
brett lambicus - which is what I have used in conjunction with saison yeast to create more of an earthy flavor without any acidity or sourness. to me, it comes across like leather and tobacco

to make this poop all-inclusive here are the other main wild bugs/spoiling agents found in beer

pediococcus - this one is responsible for making diaper, cheese and poopy character. it is absolutely necessary to make the very acidic brews but that is mostly because it's byproduct and nasty character is devoured/cleaned up by all the different strains of brett. when it is overpowering in a beer, it can seriously turn it to shit

lactobacillus - this is what i use in all of my berliner weisse brews to make them tart, it has a character that is most similar to lemons, when used in excess, it makes a beer smell/taste like yogurt and stinky feet/cheese

acetobacter - can make a beer turn to vinegar or smell/taste like green apples

This post has been edited by xstakemx on Fri - Dec 16 2011 - 09:20:02

so which brought on the sulfur then?
and i should add that i thought brett was bitter/sour, clearly sulfur. thats a totally new flavor for me.

This post has been edited by blind_chief on Fri - Dec 16 2011 - 09:53:11

itt microbiology class

s. aureaus or get the fuck out

could be any combination of the above up to and including the treatment/method that oakshire used to clean the barrels prior to filling them with beer. it is hard to say

i found the best barrel aged beers are those that are put into oak barrels while they are still wet from the previous spirit. some people hold on to barrels or they get stored away for extended time and that harbors bacteria the more they are exposed to air.

some other forms of cleaning consist of washing the barrels with a barrel cleaning solution or burning sulfur sticks inside them. i guess it is possible they burned sulfur in them and that flavor is clearly coming out until now?

sulfur character is also a common by-product found throughout the normal fermentation process when saccharomyces undergoes stress factors such as improper pitching rate and ambient temperatures. so it could really be any combo of all things previous mentioned in this topic

so reading the hellshire ii reviews it seems clear some did clearly have infected bottles. a finger of thick head? clearly exactly.
and im guessing that means the entire bit we have is toast.

Fancy pan­ties

My dad just told me he could get a mgd 64 on ice. Or I could have the corona in the fridge that's been there too long.

Sigh

snob

It was 11:30 am fag, like you want an aged corona before noon.

Ass

lol
iso: parental fridge aged corona
ft: under the car set aged bush pounder

It could be worse: he could have offered you a MGD64 Lemonade.

What kind of evil are you !?!

Going to binnys today, will report back

Sharing some brewskis with the popskis?

Nope. Too much sugar for the diabetic. Which is why he has mgd64. And stepdad drinks bud light.

Hmmmm wonder if my old man has to take an extra shot of insulin after I share beer with him.

I think he notices more cuz he really doesn't take care of himself. Plus he liked icehouse back in the day, clearly those hoppy beers like miller light.

I don't understand how people drink Icehouse and Keystone, they're just gross. I'll drink Schaefer and Carling Black Label for cheap beer, but those are just AWFUL.

PBR for cheap beer

I drank those whenst poor/under 18, but I also knew keystone was "get drunk water" and icehouse the strong stuff. Circa 1997 there was no such thing as craft beer in nowhere Illinois. Maybe Sam Adams.

And those beers also made me clearly drink much beer from about 99 till 06. I just didn't know that beer could be full-flavored.

Icehouse is pretty good

Fun pack six pack cuz no bombers I wanted and most seasonals is had. Many good sixers I want to try but only a limited for the fun pack.

Great lakes edmond fitzgerald
Smuttynose finestkind
Two brothers Ebel's Weiss
Two brothers Heavy Handed
Bells expedition stout
Bells two hearted

I like expedition stout, pretty balanced imo

Scott sent be it before, many agreements

it is almost that time of the year that we should be watching out for the newest release of hopslam... that beer is golden when it is fresh

If only it was pre-xmas

This post has been edited by blind_chief on Wed - Dec 21 2011 - 17:04:05

Now that I think about it, I've never had Icehouse. I have had Keystone and Natty when they were the only thing available for beer pong.

Speaking of which, has anyone else tried Natty Daddy? 8.1%, lighter taste than Steel Reserve.

drool

I am nearly out of all of my bells and great lakes stock

Two brothers is pretty awesome also

currently sipping


http://beeradvocate.com/beer/profile/98/318/

killed a bunch of homebrew tonight.. hating the fact that i have to work tomorrow