Beer?

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User169

Guest
This Weird Beard number was nice enough even with a clunky name - I wouldn't have called it violently hoppy though

Much as I aspire to be a craft ale twat, the names and descriptions can be a bit hard to stomach.

Mind you, is it any worse than the boring brown beer names a la "Sheep Shagger" et al?
 
The local co-op's selection of beer this evening was dire, so I ended up with half a dozen Innis and Gunn original ales.

That'll do nicely, tho
 

Flying_Monkey

Recyclist
Location
Odawa
Had a new one by my namesake brewery, Flying Monkeys, yesterday, Stereovision. It's supposed to be a (filtered) hybrid of an American Pale and a Kristall Wheat Beer but it tastes pretty much like a standard Golden Ale with perhaps a bit or Marzen-y breadiness. Nice, clean, easy-drinking but not as exciting as some of the other things they brew.
 
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A great beer, made even more so given it's my local stomping ground...
 

brand

Guest
My own Sloe Cider. Reuse the Sloes after making Sloe Gin by pouring my own cider into the demijohns with the used Sloes in. Guessing, can't be sure but definitely over 10% maybe pushing 12%. 2 pints is more than adequate.
 

brand

Guest
Really? I think it makes beer lifeless...
It does and it is all to do with southerners wanting every single pennyworth of beer. I used to take a sparkler with me if I was going on a rugby tour down south. I always said to the barmaid heres a sparkler now give us a good bit of head! Why they would have to read something into that simple request is beyond me.
 

brand

Guest
Well according to customs and exercise it is not cider! Cider must be between 1.5 and 8.5% and contain no other fruit. Same rule for Perry.
Therefore if I was to sell it I would have to charge and pay duty....not fair. I have a market.
 
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brand

Guest
Stop Drinking Foreign Beer Ffs!
Exactly We are spoiled for choice so stop watching the telly adverts and show your adventurous spirit.
Batemans Mocha cask
Batemans vintage cask
And of course triple xb. Times have changed no brewery does just bitter and mild. There is vast choice out there.
Just thought of a real beauty John Willie Lees Harvest ale a real sipper definitely not a session beer!
 

srw

It's a bit more complicated than that...
It's not often that a pub meal (garlic bread, a plate of cheese and salami, a burger and chips and sausage and mash), washed down with a couple of pints of beer and a couple of glasses of wine weighs in at the best part of a hundred quid. But it's not often that you eat at the Belgobar in Stockholm (www.belgobar.se - it has its own hotel, the Freys, attachedd, and it's within staggering distance of the central railway station). It's a Belgian beer palace, with a dozen or so beers on tap, in the centre of Nordic alcohol taxes. This is the country where a straightforward bottle of red in a restaurant costs fifty quid, and 330ml of beer in a pub costs up to a tenner.

Fortunately they were all worth it. Troubadour (9%-ish) was a very full flavoured double IPA. Westmalle Dubbel (same sort of strength) was a Belgian Dubbel. When it came to pudding I was offered a "pudding beer". I like pudding beer. It tasted of bitter chocolate, caramel, marmalade and vintage port and had a remarkable kick. Here it is in a bottle, although remarkably what I drank (like all the beers this evening) was on draught.

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Yes. 2007. On draught. In a fridge in the corner they had a 750ml bottle of 2001 vintage Chimay.

Tomorrow's my birthday, and I'm being taken out to a restaurant which has a bottle of claret of my own vintage. At about £6,500 a bottle I don't think I'll be sampling it.
 
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