oh 2
why clearly

they currently have a boneyard brew, diablo rojo. the plus side of this is eventually they will get the top notch ones. i hope!

that growler place is vn1. only been there 7 weeks, so i have clearly missed out on too much.
im going to be a regular needless to say, its .5 miles away!

also, bomber of stone espresso RIS
tasty

you fucking shit eater!

i started calling places for it on monday and got the old "it is being delivered this week"
called back on wednesday and was told thursday or friday it would arrive
called today "we only placed the order yesterday and the wholesaler is sold out, we wont get it till next week"

said fuck you and called the wholesaler
wholesaler told me it hasnt even come in yet from stone

bum bum bummmmmmmmmmmm

okay, ill get you one lol

i assume its due to the absolute freshness, but the espresso is in your face. the ris is total backseat. i imagine this changes with time, though ive never aged a coffee beer.

no need. if it really is produced to the level that the "odd beers for odd years" is, we will most likely get it next week. too many establishments know about it for this to be something we dont get. i do appreciate the offer though

coffee fades just slightly slower than the rate that hops do in an ipa. however, the way that the coffee was introduced in the beer plays a big part in it's ability to be less volatile.

ie: aged over coffee beans verse strong coffee added to the brew itself

gonna try to pick this up tomorrow

so aged over ingredients last longer than brewed with ingredients? or is this coffee specific?
either way, as of week 1 this was an espresso ris all the way, but mighty tasty

im sure you will have 5th wheel problems and be forced to have repairs in-town but clearly be able to coordinate the time to buy this...

fk you

<3

i honestly have no idea which way to use the coffee in the brewing or aging process makes it last longer. it is an experiment i am planning on doing sometime. ive had some coffee beers that seeming lost all coffee character after a year where the coffee like dissolved into the roastiness of the grain to the point where you couldnt really tell coffee was added. you know how some stouts have that roasted character that seems like coffee or chocolate without it actually being added?

then there are other coffee beers that at 4 years old taste like the coffee was added to it that morning. the beer im specifically thinking of is called vortex by pisgah in north carolina

dome brewers are very open sbout their beers and the brewing process. i bet if we made a list of favorites we could send some emails and get a good starting point for an experiment

some usage of coffee ive thought about was:
grinding it and adding it to the mash (150-175 would be the highest temperature for an hour, then it would be boiled)
adding to the end of the boil or at flameout (it would be at boiling temps temporarily and drop to 70 degrees)
adding it just to the fermenter for extended aging (70 degrees would be highest temp)
this last would could be either grind coffee beans, whole beans or a strong brewed coffee thats added

i had a batch 19 on like saturday
first beer in a while

http://beeradvocate.com/beer/profile/22/76...rt=high&start=0

drank this ton8

pisgah is in nc??

i was in ashville about 2 weeks ago and had some "triple" whatever beer they had on tap

i don't remember what it was, i could figure it out if i was arsed to take the 10 minutes of google searching to do it

the beer from pisgah that i had that day at lunch was fucking delicisous

growler place just tapped 3 ipas i really like
sigh

Might buy some beer next weekend. I probably deserve it.

first world beer problems

yea, tell me about it
and im holding off beer until saturday, so they will proal be gone

drinking now, just like every other day.

you too... are we surprised ?? btw what the hell are we supposed to do here ?

friday*
2 bombers workhorse ipa
bomber stone espresso ris
bomber 2013 parabola
growler alpha centori ipa

thats a lot to drink, but i think you can do it

i hope its a 2 day amount, maybe even one left for sunday
im clearly sure though

i hope i can stretch out a months supply of beer to 2 days, but im clearly sure i have the willpower to do so

4 bombers and a growler is a month? lol, only in my youth!

also, they just tapped another keg of hp venom....

interesting map on beer tax

Have clearly had a beer in 8 days. Im contemplating going for 30 but with Memorial day next weekend, its pretty much a lost cause.

wb

Drinking tonight. Should be fun.

If you get a chance adam, can you pick me up 1 splinter gold?

please explain and get on vent

10:39 PM - zerkcies: dont get on vent
10:40 PM - smoked: ok, i wont
10:40 PM - zerkcies: PLEASE GET ON VENT
10:40 PM - smoked: IM GETTING MIXED SIGNALS HERE BRAH

get on faggot

ohh, sorry, our 5th wheel is broke and i can only stop by your doorstep whilst you are at work"

i will try m8. the bastards put the limit at 1 bottle a person and i have clearly made it there yet

Yeah, I assumed as much if you can get one just for me cool if clearly clearly a biggie

Sold out disregard

So this is what beer has become in our area. A brew I have been excited about having again for over 3 years. Released without notice and gone before I even get there. Fucking awesome.

I suppose I shouldnt be so made. I was lucky enough to enjoy the original batch and in the back of my mind I knew this was possible. I mean, up until the move to Hershey, I got to try every scratch beer they made. Now, the crowds that roll in and out there every day make the scratches dissolve in 24 hours.

Of the last 5 scratch beers released, I think I tried 1 of them.

Shits crazy, boy it wouldve been nice to know someone who worked at troegs and coulda told you like a certain Irishman..

http://beeradvocate.com/beer/profile/18120/53191

quite tasty, housed the entire bottle in under 20mins it seemed last night

how many batches of this have they made?
one would hope/assume they have modified the recipe and improved it from what i remember