Beer?

[srw]

After a banana-laden Lamb Kashmiri with the Spreadsheet Ninja, and some sparrowgrass for lunch here's the last one of my 5-a-day.

It's a Witbier and it's orangey. I hope the nobbers notice the lack of decorated cappage. Real beer doesn't need poncy beer caps.

 

[User169]

I've got a question on this Saison if I can please?

It had the yeasty scent of a either a strong Belgian beer, or dodgy home brew.

Is that typical of this type, as it's not really to my taste?

The Nogne? I had it earlier in the week and would say it's a fairly classic take on a saison.

Saison as a style is pretty broad, but it should be yeasty IMO. The more farmyardy the better for me.

In the UK, Brew By Numbers and Burning Sky make very good Saisons.

 

[srw]

http://www.tempestbrewco.com/saison-cider
Saison doesn't have to be beer....

If I hadn't been in a beery mood I might have picked up a bottle of this stuff earlier. It's probably a very good thing for tomorrow that the shop closed at 6 o'clock.

 

[stephec]

The Nogne? I had it earlier in the week and would say it's a fairly classic take on a saison.

Saison as a style is pretty broad, but it should be yeasty IMO. The more farmyardy the better for me.

In the UK, Brew By Numbers and Burning Sky make very good Saisons.

I've never been a fan of the yeasty stuff, that Vedett IPA was very similar, like a normal Vedett with a half arsed attempt at a bit of extra hoppiness.

 

[User169]

I've never been a fan of the yeasty stuff, that Vedett IPA was very similar, like a normal Vedett with a half arsed attempt at a bit of extra hoppiness.

Try @Crackle 's advice and have a Saison Dupont. If you don't like that, it's probably not your thing!

 

[Aperitif]

Well that takes me back...

When I lived in China that was my go to beer. Xinjiang Black Beer, certainly better than Qingdao (unless you can get the stuff actually brewed in Qingdao rather than under license) or Snow.

And that looks like a very tasty plate of Da Pan Ji (big plate chicken), another Xinjiang favourite of mine.

Where are you?

Was Shanghai, Nicky...now in 'downtown Hounslow'.
No exploration opportunities as I was in and out of shopping malls and Sephora cosmetics places etc Glitz, glamour and enterprise - reminded me of the 'Beer' thread actually.
Managed a bottle of Crackle-hai yesterday, and some cheap stuff to cool down the effect of a 'hotpot' the night before.

 

[Flying_Monkey]

I'm back in Tokyo again for a month and planning to visit a number of the craft beer bars I went to last time I was here (Craftheads, Devilcraft, Goodbeer Faucets, Harajuku Taproom etc.) along with some of the new ones that have popped up. The craft beer scene continues to bloom here but I haven't noticed any notable new breweries, more a consolidation and expansion of existing ones.

At Craftheads in Shibuya last Wednesday, I had a superb Shiga-kogen IPA, brewed for their 10th anniversary - at 7.5%, it had great balance and tropical / citrus fruitiness, but was also dry with depth and complexity - about as far from just a mouthful of hops as it was possible for an IPA to be.

http://www.ratebeer.com/beer/shiga-kogen-10th-anniversary-ipa/296037/

 

[MossCommuter]

I can't remember the last time I had a good pint of Bass. Moons ago when I kept a cellar in a pub the bitter was Bass - that "Burton Snatch" is a smell that will never leave me. When a new firkin was ready to come on the 1st half pint was always for me, straight from the barrel, before the pipe was connected. All in the name of quality control you understand. There is nothing quite like a fresh, fresh, cellar temperature, half of Bass, sat on ones own on an upended firkin while all hell breaks loose above you. "Where is that daffodil and why is the farking Bass not on yet".

http://www.bbc.co.uk/news/uk-england-35999637

At Robinson's in Stockport they "Burtonise" the water before brewing. Some of their beers are okay but I am not sure what the process adds. Would be interesting to try some of their brews un-Burtonised.

 

[Aperitif]

I can't remember the last time I had a good pint of Bass. Moons ago when I kept a cellar in a pub the bitter was Bass - that "Burton Snatch" is a smell that will never leave me. When a new firkin was ready to come on the 1st half pint was always for me, straight from the barrel, before the pipe was connected. All in the name of quality control you understand. There is nothing quite like a fresh, fresh, cellar temperature, half of Bass, sat on ones own on an upended firkin while all hell breaks loose above you. "Where is that daffodil and why is the farking Bass not on yet".

http://www.bbc.co.uk/news/uk-england-35999637

At Robinson's in Stockport they "Burtonise" the water before brewing. Some of their beers are okay but I am not sure what the process adds. Would be interesting to try some of their brews un-Burtonised.

Was it a Liz Taylor Walker pub?

 

[GrumpyGregry]

 

[GrumpyGregry]

 

[GrumpyGregry]

 

[GrumpyGregry]

Pished. On a Monday! Get in!

 

[Maverick Goose]

Tell me why I do like Mondays...

 

[martint235]

Well the referendum went tits up, we lost the football, my management are the most spineless gits in the world (they make Cameron and Gove look good) and I've just come off a week of 24 hr on call. Boy am I going to get bladdered tonight!!!!!