We had a cracking time a couple of years ago in that neck of the woods. Will never forget drinking Amsterdam Maximators while watching the end of the Tour de France, or the 'no two the same' rule in Antwerp.... So many beers in Belgium, so little time.... Have a couple for us.
Currently drinking: BIAB DrS GA, BIAB Californian lager, doppelbock of sorts
In the Pipeline: landlord?
Partial mash with 500g each JW malt ale and wheat malt and 200g crystal, dry hopped with 20g each of Citra and Galaxy. Tipped onto a yeast cake of US-05 and fermented about 13-15C. Tasty, even after less than two weeks in the bottle. Quite bitter, with a great nose.
Just went and had a late lunch at the Calistoga Inn Restaurant & Brewery. Ordered their red ale which turned out to be a beer with great potential and one that I may have enjoyed...had it not been in the glass within a day of finishing primary fermentation.
I convinced myself to finish the glass and when the waitress came back around, I asked her if all of their beers were deprived of sufficient ageing time. She toddled off to ask the manager/brewer then came back to inform me proudly that "beer isn't like wine, it's always best when fresh so all of the beers are as fresh as they can be." She also started to try and tell me the difference between lagers and "normal" beers which I interjected and stopped as it was absolute nonsense. I then told her that I'd just stick with water from then on out.
Now back in my room having a pale ale made by Lagunitas. Bloody lovely! Tastes like they throw all the hops in at the end then run it all through at least twelve hop-backs for the aroma. Can smell this from across the room.
It still amazes me that you can go to a restruant and have a waiter give you a full briefing on what wines are best for each meal, where the wine was made and what year it was gracefully harvested and bottled.
Although if you enquire about our favourite menu item, BEER... the information is usually minimal at best!
I feel this is discrimination at the fullest... imagine going to a restraunt and complaining to the manager regarding the inept ability of their staff to describe or comment on menu items, im sure that staff member would be sacked or severely reprimanded for poor performance. Afterwards you could inform the manager that the menu item in question was BEER.. i'm sure they'd rehire the waiter and think the complainee was in the "wrong".. pathetic..
Rant over its friday afternoon and i'm getting fursttty!
Fully agree, Rum. Was hoping for more from a place that label themselves a brewery, though. I really can't blame the waitress, however, not with a brewer that stupid in charge, in any case.
I'm not drinking SNPA from the tap or fresh from the bottle like others, however, I just finished a few 12 month old apple ciders. It smoothed out over time, I overcarbed a bit. All juice, no sugar etc added.
Hiccup.
Red Hill Brewery Imperial Stout. 8.1%. Black as the ace of spades. Smooth as a baby's bottom. Tasty as, well. Beautifully balanced and with a delicious maltiness. As it is warming up the flavour is really developing.
The very lovely lady at Swords in Queen Victoria Market here in Melbourne reckons it's better than last year's, which I didn't try.
Jet Black and one to be savoured. The mouth feel is silky smooth, the nose has roasted malt and a touch of caramel. A rich deep mocha and coffee flavour, is accentuated with caramel and smoky flavours. Willamette and Goldings hops were used in 3 additions to create a ale with a big bitterness and an assertive hop character ...
ollie the yeast is a suprise to me as i was under the assumption that one could only get that 4vk
from liquid product
if you come accross any i would suggest that you give it a run for its money
i picked up a bronze with it this year
ssspeedie
Over the weekend I enjoyed several cans of Dark n Stormy ... not beer but still refreshing and ultimately swerved me to put another ginger beer on my brew calender
