The Beer thread.

Discussion in 'Non-Audio' started by marantzfan, Jul 29, 2015.

  1. inthewoods

    inthewoods AARP Member

    Also outstanding. Could be my new favorite. 2 pic's different day. Previous post didn't go so you get 2 beers.
     
  2. Thermionics

    Thermionics Post Whore In Training

    My wife found me an IPA (can't recall what it is right now) in cans (gasp!). White cans with green label - quite nice, actually. Very fruity hops (Cascade, perhaps?).

    -D
     
  3. inthewoods

    inthewoods AARP Member

    can are the way to go! Mini kegs
     
  4. Thermionics

    Thermionics Post Whore In Training

    Have you tried Deschutes Red Chair? Very good, especially cask / nitro-style.

    -D
     
  5. Redboy

    Redboy Knobophobe

    Here's a tasty one from a local brewery... Lupulin Hooey IPA.

    IMG_1780.jpg
     
    marantzfan likes this.
  6. Thermionics

    Thermionics Post Whore In Training

    marantzfan likes this.
  7. marantzfan

    marantzfan Administrator Staff Member

  8. Olson_jr

    Olson_jr Active Member

    146D4831-67C5-4D73-AE55-D033AC895038.jpeg My buddy made a trip to Old Nation and I got a juicy tasty Boss Tweed DNEIPA out of the deal.
     
  9. marantzfan

    marantzfan Administrator Staff Member

    Stopped into Arizona Wilderness Brewing finally. I've been wanting to check this place out for a couple years now but its on the other side of the Valley in an area I rarely frequent.

    Well, I went to see Tori Amos in concert last Wednesday and wouldn't you know, the venue was only 4 miles from AZ Wilderness.

    I had a few different beers there but there Refuge IPA was my favorite. Even over there DIPA.

    https://www.beeradvocate.com/beer/profile/32656/102534/

    This one's probably my new favorite local brewery. Really inventive beers but they also do the classics well.

    -2k0b0311.jpg20140423.jpg AZWildernessBrewing.jpg phoenix_new_times_az_wilderness_brewing_co_jackie_mercandetti_photo014.jpg
     
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  10. billfort

    billfort Administrator Staff Member

    A weather delay in Frankfurt (connecting from Venice) isn't necessarily a bad thing - there is German beer there.

    A bad attempt at speaking German and pointing led to this selection;

    BraufactuM, The Brale
    brale.jpg

    With attempt 2 bringing;

    BraufactuM, Indra
    indra.jpg

    Both very nice and a good way to kill a few hours watching you next flight accumulate snow - at a distance.
     
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  11. HarmanKardon

    HarmanKardon Active Member

    Kinzigtäler Flösserbier (Kinzig Valley Raftsmen Beer), only available in the Kinzig valley.

    001.JPG
     
    opa1 likes this.
  12. Thermionics

    Thermionics Post Whore In Training

    Deschutes Red Chair NWPA is back in the stores. Grab it while it's cold!

    [​IMG]
     
  13. HarmanKardon

    HarmanKardon Active Member

    The private brewery Fürstenberg was founded in 1283.

    111.png
     
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  14. airdronian

    airdronian Junior Member

    Tis a cold and wintry night.....

    PotholeFiller.jpg
     
  15. Fran604g

    Fran604g Just Call Me Junior

    I'm liking this thread, but I no longer drink any "store bought" beer, once I began treatments for the chronic pain related to breaking my back. Just don't find it as enjoyable as I had for 40 years.

    For the few times I do drink beer, my son provides me with one or two of his couple dozen homebrews; he's brewed IPAs to Stouts and all points in between over the past ten years, or so.

    New Year's Eve he plied me with a couple different Belgian Dubbels. He even grows his own hops!

    I'm the old fat guy in the picture with him and his "Tap Shack". He gives each of his creations a specific name associated with his life. :)
    FB_IMG_1515814574879.jpg
     
  16. billfort

    billfort Administrator Staff Member

    Very cool Fran - seems your son has found a great way to enjoy his beer - make your own!

    I've done a bit of this over the years at beer making facilities that became real popular around here for a time, and I've ended up with some pretty good brews, but you end up with a lot of non-pasteurized beer that doesn't keep real well, and I just don't drink it that fast anymore. Haven't done it in years but the process was quite involved where you are given a recipe, ingredients, measuring tools, kettle time, a carboy, temperature controlled aging space and bottling facilities - all with enough baby-sitting that it was pretty fool (me :) ) proof. A couple hours over a few visits and good beer, easy, but I always felt it was too 'canned' a process and final result; I really admire those who have taken to your son's level - growing your own hops...wow.
     
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  17. Fran604g

    Fran604g Just Call Me Junior

    Thanks, Bill. I couldn't be prouder of him and his woman! He grew up with me as a Chef, and when he was 14, I inducted him into the business. He ended up not wanting to work the kinda hours I always had to, so decided to become a teacher, and finally a English lit college professor instead. (So proud!)

    It saddened me for a while that I couldn't "pass the torch", so to speak, but he's now showing some of the interest in the food and beverage world I had always hoped he would.

    But, our youngest daughter picked up the torch as Chef de Patisserie, 16 years his junior. :)

    I'll tell you, he's really quite good at it. They've started making their own wines last year, too. All climate controlled areas for the carboys, he's like a mad scientist. I never saw that coming! :D

    Now if I could just get that audiophile thing kindled...:LMAO:
     
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  18. billfort

    billfort Administrator Staff Member

    The Chef thing is a tough road and I admire those that excel at it. My best friend went that route and made it all the way up to Executive Chef for a very large Toronto catering company. He dabbled in restaurant ownership after that but ultimately went in another direction completely. What he loved best about it was cooking - not the management side - and since health issues ruled out being on his feet all day, he now only cooks for pleasure. It sure is nice to be invited over for dinner now to partake of his 'hobby', that used to be his career.

    I'm doing the DIY wine thing now too but again, in that hyper controlled and 'easy' wine-making franchise deal - lots of really good, affordable wine to be had but you are completely removed from the process. Used to be, you had to at least add the yeast in Ontario for it to be legal as that is what was viewed as creating the 'alcohol' element, but now it's down to picking a flavor/brand (which can be done on the phone) and showing up when it's ready to bottle. I know the results would be worse, but I think I'd enjoy it a lot more if doing the whole deal at home - a hobby as apposed to source of cheap wine. :)
     
    Fran604g likes this.
  19. Fran604g

    Fran604g Just Call Me Junior

    Yeah, I get your friend. I was an Exec chef for 15 of my 25 years in the "biz". I'm with him in regard to the management part, the ONLY thing that kept me going was my adoration of cooking. I always scheduled myself to work the line at least a couple of times a week. It was the creative outlet I needed to stay sane and inspired. :)

    I really miss the mayhem...
     
  20. airdronian

    airdronian Junior Member

    A friend of mine married into an Italian family, and this is where I suspect he caught the winemaking bug.

    He and a couple of buddies would make wine every year when the grapes came up from California. Quite a bit of wine, I think they were near 80 or 90 cases. He'd invested in a crusher/destemmer which was a valuable tool. They also had a couple oak barrels for aging. The process wasn't too difficult either, making beer from scratch is more difficult. The only catch was that they were dependent on the CA grapes and they weren't always in the best shape. Lots of sorting sometimes.

    When it was crush day they'd invite friends over and make a party of it - lots of food, wine, and music. (Several guests would be amateur/semi pro musicians and they would jam) It was my favourite event of the year.

    He finally stopped this annual event after 20 years, times change. They've now relocated to the Okanagan Valley in BC (if not familiar this is the premium wine region in the West), and he's got his own Merlot vineyard for his annual tradition. No more mouldy grapes.
     
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