Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - ethinson

Pages: [1] 2 3 ... 38
1
The Pub / Re: This has gone far enough!
« on: June 14, 2019, 04:52:16 PM »
A couple of points.  First, the main thrust of this topic is not aimed at the hobby.   As hobbyists, we can and do brew anything we like, especially things we can't find commercially.   That's at the heart of it. Second, gatekeeping can take different forms, and can be used to thwart the market forces mentioned.  The demand of a majority of consumers can be subordinated to the interests of a minority, and more importantly distributors and third party influencers, who have found it possible to profit in the short term from maintaining constant publicity and frenzy for novelty among a few consumers, some of whom are not even, as has been mentioned, particularly interested in the product, just the associated circuses.   Producers themselves are often frustrated by being unable to produce products either they want to make or their majority -- potentially growth -- market desire, as they are obliged to cater to marketers rather than markets.  There's been much discussion in recent years of the imbalance of power in the 3 tier system and between it and consumers.   This is another aspect.

This is the flip side of the wild and crazy stuff is the monotone.  Not too long ago craft was making beer the macros didn't like Amber Ales, Blond Ales, Pale Ales, Stouts and IPAs...

It's pretty common now (especially in the PacNW) to walk into a brewery tap room that has 1 blonde ale, 1 lager, 1 stout and 15 IPAs... A lot of brewers might want to make a good lager, or a belgian or a saison but the customers want IPA.

It's a damned if ya do damned if ya don't kinda thing sometimes...

2
The Pub / Re: This has gone far enough!
« on: June 13, 2019, 10:59:53 PM »
Supply and Demand:  if there is a customer that’s willing to fund the bizarre flavors the brewer’s who bring them to market will continue. Offering a product without a customer base doesn’t last long in a market based economy. With so much good beer available today, bad beer won’t last long.

The breweries around here run booming businesses. I have never been to one for lunch or dinner without a nice healthy crowd of paying customers. I have no doubt it’s a direct connection to the mere coincidence that there are never guacamole, buffalo chicken dip, glitter, birthday cake, Twinkie, or other bizarro offerings on tap. Fruit, sugars, barrel aged, etc laced base beers  are offered I am sure because they sell well enough to keep them in production.

It’s all dollars and sense. 


Sent from my iPad using Tapatalk

You're right, but I think that's part of the "problem" (depending on how you look at it).  Most of the really crazy s*** like throwing whole sheet cakes in the tun is very small volume that's driven by the Instagram/Untappd/Ratebeer world of camp out/mules/trades/one day releases/one case per person per day etc etc.  You only have to sell the beer once. It's not like Sierra Nevada Pale Ale that has to be solid time after time after time.

I have to assume some of the really bizzarro stuff, like Rogue's Beard Yeast beer never actually get opened and drank. People buy it for novelty and it sits on a shelf.  Like the brewery in Denver that makes beer with bull testicle? (Although, I hear rumors people actually drink that and it's good).

As always there will be those who love it and those who bash it... to each their own.. YMMV.

3
The Pub / Re: Whiskey
« on: June 12, 2019, 09:26:03 PM »
Had a nice dram of Bushmills Red Bush recently at my neighborhood Irish pub.  I'd had the Black Bush before and liked it. I didn't know the distinction between the two until I saw the bottles on the shelf at the store. Apparently the Black Bush is aged in sherry barrels while the Red Bush is aged in ex-Bourbon barrels.

It's incredibly smooth, with that brown sugar/caramel like sweetness you'd associate with American whiskey, plus a decent amount of oak character.  It goes down real nice. 

Next time I'm at the store I plan to pick up a bottle. It's in the 24-26$ range just like The Irishman Reserve I got for St. Patty's.

4
The Pub / Re: This has gone far enough!
« on: June 12, 2019, 09:19:47 PM »
BTW Bryan, you probably don't read Ron Pattinson's blog (Shut up about Barclay Perkins,) but his increasing frustration with trying to find a drinkable, recognizable beer while he is in this country, ironically usually on invitation of craft brewers who want to promote education about traditional beer, would be amusing if it weren't actually quite worrying.  Think he'll blow a gasket soon. Or just go on straight whisk(e)y.

This has an interesting side effect - it pushes people Macro. I'll admit I've been walking past the craft beer straight to the domestic area of the local beer cave...and picking up Miller High Life more often than I ever thought I would. Heineken is another staple, when fresh.

There's just no "normal" beer craft beer available anymore, not fresh anyway. Yuengling and Sam Adams are it.

I know I'm not alone in this sentiment either. The high alcohol content and lack of good simple beers has frustrated several folks I know, most of whom would rather buy craft but instead buy Macro because there isn't a craft option that fits what they're looking for.

I think over time it will fade, just like dannyjed said above.  Beer flavored beer is starting to make a comeback here in the PacNW.  Craft lagers are all the rage, everyone is releasing a new pilsner or a helles or even craft versions of american adjunct lager.  Some probably motivated to make a clean, solid, low alcohol beer, some to directly fight against macro beer. Deschutes new "Dashootz" lager fits this bill. 99 calories, 4.0%, going right after the Mich Ultra crowd. It's priced similar to domestic lagers and it's sold in single cans (16 or 24) and 6-packs. Sierra Nevada's All Day IPA kinda fits this mold too.. low ABV "sessionable" sold in single cans for C-store grabbing.

I don't mind a stout with chocolate or a stout with coffee (or recently, pale ales with coffee) but I do draw the line at throwing sheet cakes into the tun.. that's ridiculous.

5
The Pub / Re: This has gone far enough!
« on: June 10, 2019, 07:41:51 PM »
What's ridiculous in beer? Give me a clear rule on how to decide what beer is that doesn't arbitrarily exclude brewing history from across the world and I'll happily concede.

Bud Light Straw-Beer-Lime-a-Rita. Line in the sand.

Depending on what guidelines you go by, the "Ritas" are already not beer.  There's a legal distinction between "Beer" (often listed on labels as ALE, even for lager beers) and FMB or Flavored Malt Beverage. They are taxed differently. 

A lot of what's hot in the market right now that gets lumped into "Beer" for trade publications, Mike's Hard, all of the hard seltzers and hard kombucha's are legally "not beer".  It's a weird gray area though when it comes to the TTB. 

Of course, based on the OP, a 12% imperial stout with lactose, strawberries, chocolate, coffee and poptarts is still beer.... LOL

6
All Grain Brewing / Re: Dry hopping with Mandarina Bavarian
« on: May 23, 2019, 06:52:01 PM »
My wife used it as a dry hop in a Chocolate Orange Stout she made.  Honestly, the only negative was the flavor profile just wasn't strong enough for what we were looking for (not the hops fault).  We also used some in the boil so I think it was more bitter than we intended, but besides that nothing much.

7
General Homebrew Discussion / Re: CHEAP CHEAP CHEAP
« on: May 20, 2019, 03:57:35 PM »
Buying beer is cheaper than making it yourself.  Buying cider and mead is WAY cheaper than making it yourself.

If you're only getting into homebrewing to save money you're doing it for the wrong reason.

8
Commercial Beer Reviews / Re: Kona Brewing from a bottle...
« on: May 04, 2019, 11:49:40 PM »
^^^^
My local outlets seem to always have a sixer of Redhook IPA on the shelf.  Maybe the same one for years.  Widmer?  Nowhere. Kona has had a good chunk of shelf space for several years and looks not to have peaked yet at all.  BTW it just says "brewed and canned by Kona Brewing Co., Wherever, Hawaii" or whatever.  Wonder where the stuff here is really made?  No indication of actual production site.  (Most brands seem to list the headquarters and various other sites.)

I recently picked up a mixed 12 pack of Redhook that was an IPA pack (shock..) it included their two stand-bys, Longhammer and Big Ballard (an Imperial) and then two "pilot" brews from the BrewLab in Seattle (a small bar/pilot brewery so Redhook stays anchored in Seattle) Peaches for Me, a fruit IPA and Bicoastal IPA (billed as a West Coast version of a New England IPA).  It happened to be pretty fresh and in my opinion was all very good. Kinda sad that they are barely hanging on.

Back in March, Jeff Alworth posted on his blog the break down of CBA beers for 2018. Redhook is about 10% of total volume, Widmer about 15%.. the other 75% is Kona.

https://www.beervanablog.com/beervana/2019/3/7/widmer-brothers-slow-descent?fbclid=IwAR2UI6g556NxJ-TLQg3cMGDmWJZZzFexm6bo0SkUQtYTwQmRuJPa2D12-zA

9
General Homebrew Discussion / Re: Bananas and Stale Beer?
« on: May 04, 2019, 11:32:13 PM »
As hop flavor/aroma fades in aged beer you're going to pick up flavors that you didn't perceive before.

Something it could be, as crystal malts age (which I believe SNPA would have as an "old school" pale ale) they tend to take on some aromas like caramel, brown sugar, etc.  I can certainly see how that might be perceived as "fruity" or "banana".. again, like RC said, everyone's palette is different, if it's banana to you it's banana. But considering we're talking about stale beer I'm going to assume it's a product of aging and oxidation rather than yeast esters.

In theory (because I'm not going to say 100% ever) you shouldn't get isoamyl in lagers since they ferment cold. Esters are more expressed in warmer fermentations, so again, it could be a function of aging/oxidation that's doing funky things to the malts.

10
The Pub / Re: Whiskey
« on: May 04, 2019, 06:46:41 PM »
60! Ouchy.It's showing at $25 at ABC in FL SKU 470705
https://www.abcfws.com/the-irishman-founders-reserve-whiskey/470705


Yikes.. yeah I really like that whiskey but I wouldn't pay $60 for it.  I just picked up a second bottle of it. It's 24.95 here in Oregon.

11
Yeast and Fermentation / Re: Magnification for microscope?
« on: April 20, 2019, 05:21:18 PM »
We do our yeast counts at 400X so it should be fine for that.  We look at bacteria at 1000X, so 900 may be good enough for that as well, just check to make sure that the highest setting is or isn't oil immersion. That helps the focus at higher magnifications.  We have "microscope immersion oil" from Fisher Scientific but perhaps regular mineral oil would work? Perhaps you can google that?

5$ is a steal for a scope even if it only partially works! I've thought about getting a scope but at the moment I'm not to the point of reusing yeast so it wouldn't be too helpful.

12
The Pub / Re: What they do in museum basements...
« on: April 12, 2019, 01:24:44 PM »
That was a cool read, although from the title I was hoping more it was a beer festival type thing where you got to explore the museum.   OMSI here in Portland does a monthly thing called OMSI After Dark where you can roam the museum with a drink in your hand and no kids, although there's not a whole lot to do since it is mostly a kids museum, but it's still kinda fun.

13
Beer Travel / Re: Craft Beer in San Fransisco / Palo Alto
« on: April 12, 2019, 01:22:50 PM »
San Francisco Brewing Co. is right in Ghirradelli Square. It was pretty good the last time I was in SF (Back in January) and shockingly not very crowded for a super touristy area, although I believe we were there on a Thursday. It's probably hopping on weekends.

14
I was gonna say "But they already own Kona.. " (Mostly for what it's worth) and then got to end and it dawned on me... LOL

15
The Pub / Re: what kind of music you listen to these days?
« on: April 09, 2019, 09:32:34 PM »
This is always an interesting/fun question for me because I listen to a lot of damn near everything. My joke in college was I listened to everything from the 1800's to present.  I had a 3 disc changer in college that contained Metallica's Black Album, Eminem's first Album (Slim Shady? I forget) and Disc 1 of The Original London Cast of Les Mis. If you want something interesting hit random and go from "Hi, My name is" to "Do you hear the people sing" to "Unforgiven". No joke.

I still listen to a bunch of different stuff, typically depending on mood and what I'm doing.

Driving in the morning I usually listen to Hip-Hop, sometimes classic rock, just depends on what songs I catch. I flip back and forth a lot.
At home there's a couple of Pandora channels my wife and I rotate through. Broadway Showtunes if we're in the mood to be peppy and happy.  Mumford and Sons/The Weepies if we just want to chill. A cappella stuff if we want to sing along (Pentatonix, Pitch Perfect, Straight No Chaser, etc).
At work I usually listen to a pretty good mix of rock/screamo/goth (whatever they call these things now I really have no idea) stuff like Avenged Sevenfold, Breaking Benjiman, Volbeat, Five Finger Death Punch and Black Veil Brides.

I play trombone and used to play handbells in church so I've been around music since I was a kid and exposed to every genre and style imaginable, so I reckon that's were my eclectic taste comes from, but I quite literally listen to almost anything.

Pages: [1] 2 3 ... 38