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Messages - reverseapachemaster

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Commercial Beer Reviews / Re: Leffe Blond
« on: May 21, 2017, 09:56:40 AM »
I don't drink it often but Leffe Blonde is still one of the best examples of the Belgian blonde style. Probably the best widely available.

Hoegaarden, on the other hand, is one of my least favorite witbiers. It hits the style guideline for coriander/orange peel but IMO it's too sweet and over-spiced.

I'm not old enough to have tasted Hoegaarden pre-acquisition but there's a lot written from the time that when they took over Hoegaarden from Pierre Celis that they changed a lot about the beer for the worse. I don't know if that is just big beer hate or beer lore.

Commercial Beer Reviews / Re: Beer for curry?
« on: May 21, 2017, 09:49:04 AM »
Dry lagers are the normal choice. Light, doesn't clash with the flavor and cuts the heat.

Hefeweizen might be an interesting choice. The banana and clove would work around a lot of the far south Asian cuisine like Malaysian and southern Thai. It might be too filling with a rich curry though. I like the idea of a lighter Belgian--either a tripel or a 4-6% blonde. Some of the same flavors but a lighter body.

There's an Asian restaurant nearby that is mostly Thai and Vietnamese and has a small brewery in the back that is basically a very nice homebrew setup. They do a rice lager but otherwise produce most of the typical craft styles. No real reason why you can't pair a fruity IPA with a red curry or a stout with a fish sauce marinaded steak. They are complimentary flavors.

I'll add another recommendation for the Public House in the Venetian. It's not the cheapest place or the largest selection but they keep a good mix of beer and it's the only place to (sometimes) get cask beer.

The pub in the Monte Carlo has a larger selection, it's a little cheaper and it's mostly Nevada, Utah and California beers. It's comparable to the Todd English pub in the Aria and the Yardhouse. Any of those three would be fine options for a wide range of beers. The pub in the Monte Carlo is a little out of the way so it's usually quieter if you need a break from the strip without leaving the strip.

Sin City Brewing has a few tap stations on the strip. Most of their beers are pretty bad but the hefeweizen is surprisingly good. It's one of my favorite non-German hefeweizens. It's dirt cheap for Vegas.

Some other options:

There's a very expensive place in the Wynn that I would skip because it's selection is less impressive than other places on the strip at a higher price.

There's an Irish pub in New York New York that is always busy with a light selection.

Burger between Mandalay Bay and Monte Carlo has a small but nice selection. It's basically the Monte Carlo pub selection scaled down and a little more expensive.

Gordon Ramsay Burgr has a small and pricey selection. The food is great but you'll stand in line for a long time. It's worth going for the food but not worth the line for a beer.

Gordon Ramsay pub and grill has a similar selection of beer. A few more English beers and English food. It's nice but not worth the cost for beer. It's close to a number of other places with larger and cheaper options.

There are new craft beer places and existing places are adding more craft beer all the time. Now there's very few places on the strip where you can't get a decent beer. You don't have to walk from one end to the other to find a decent beer. If you go in one hotel and don't find something you want, the next hotel probably will.

Equipment and Software / Re: 3D Printed Corona Mill Cover/Spout
« on: May 21, 2017, 09:24:46 AM »
That's cool. Definitely nicer than the grocery bag I tie on.

Ingredients / Re: Funny Stuff in Package of Hops from Hops Direct
« on: May 21, 2017, 09:22:15 AM »
Looks like some buildup off a machine fell off into the hops and made their way to your bag.

Probably nothing harmful but may not be something you want to use in beer. I'd contact hopsdirect and show them the picture. At a minimum you didn't get a full pound of the hops you want. I'm sure they will send you some more hops to make it right.

Beer Recipes / Re: 'Black witbier'
« on: May 19, 2017, 07:33:36 AM »
Last time I used anise it was at an attempt to make a Pennsylvania swankey... and I used about 4.5g which I guess is about 0.15 oz. Couldn't taste it at all. I want to at least triple it... maybe 0.5oz is a good next point to try.

Did you use star anise or anise seed for the swankey? Swankey was made with anise seed.

General Homebrew Discussion / Re: Buying in bulk
« on: May 16, 2017, 02:17:29 PM »
I brew mostly small batches which makes it inefficient to buy hops by the pound, which is why I like places that will do quarter or half pound increments. It's not quite as cheap as buying by the pound but cheaper than buying by the ounce.

General Homebrew Discussion / Re: European tour
« on: May 15, 2017, 08:30:53 AM »
I don't think any of those are big brewing towns. Most of the brewing in Italy seems to be in the northwest part of the country. Still, I'd imagine in Venice and Florence you could find a lot of the Italian craft beer along with plenty of imports from eastern Europe and Germany. Spain is gearing up its own craft beer scene. You should find some smaller craft breweries on your Spanish stops but nothing really well known. More your typical local craft breweries.

Yeast and Fermentation / Re: Bucket fermentation
« on: May 15, 2017, 08:22:00 AM »
99.9% sure it is just a seal issue on the lid. Sometimes the rubber seal in the lid moves a little and it doesn't create an airtight seal. This is usually fixed by carefully pulling out the seal and putting it back in place.

Ingredients / Re: Synergy Pils Malt (Briess)
« on: May 15, 2017, 08:19:08 AM »
Sounds interesting, which is an unusual statement to make about a Briess malt.

Let us know how it is if you end up buying a sack.

The Pub / Re: Wicked Weed purchased by AB
« on: May 12, 2017, 07:55:53 AM »
I hope they don't follow the path of Rolling Rock: In 2006 Anheuser-Busch took over regional brand Rolling Rock and closed the brewery in Latrobe, Pennsylvania, where it had been brewed for 67 years.

I get the feeling that won't happen.  It seems like for most of the High End brands, the whole point (besides owning the brand) is to have a toehold in that market.  Bend OR, Chicago, SoCal, Denver, Atlanta, etc etc.. now North Carolina. 

Like with Goose Island they've now acquired a huge barrel program and warehouses.  I imagine they'll keep it exactly where it is. 

Just my hunch.

When one big brewer bought out another it was pretty common to close down the acquired brewery and ship production of its brands to the acquiring brewer's other locations because it put the beers closer to their existing distribution chains and allowed for more efficient production. That was possible because even if the brands had some regional connection there was virtually no regional connection between the presence of the brewery and its brands. By the mid-twentieth century most of the major regional brands had nationwide or nearly nationwide distribution. It didn't matter where it was brewed.

With craft beer that's not the case. Breweries are destinations and you drink right at the brewery. People care about buying local and go to bars and drink local beer. If you unearth one of the acquired brands, people will take notice and it will lose its hometown support. ABI has known this for a while. It tried in the 2000s to set up fake craft breweries using area codes to make them appear local (while brewing out of their large brewing facilities) but it was never authentic and didn't last. If they just wanted to buy out craft brewers for the identity and consolidate the beers into their existing facilities then they could have spent a fraction to buy startups struggling to get by who wanted out.

General Homebrew Discussion / Re: What Cannot be put into beer?
« on: May 11, 2017, 08:09:31 AM »
Fats in dairy might go rancid, but I don't see why milk proteins would.  Not-fat milk powder stays good forever, at least in my lab.
That said, I don't want milk in my beer.  Personal preference.
Pizza beer sounds terrible.

Whey protein is sometimes used in NE IPA to add turbidity.

Equipment and Software / Re: Input on corking a Belgian
« on: May 10, 2017, 08:07:47 AM »
I have the plastic colonna corker/capper that is more of a PITA with those Belgian corks because it's not designed to cork in that manner. I wanted to be able to cork both Belgian/champagne style and like wine bottles while also capping with 29mm caps. This is the cheapest route to accomplish all of that. It's easier to adjust in a single bottling session than a floor corker if you need to reset the height for multiple types of bottles.

A floor corker is much easier to use with those Belgian bottles but costs more and needs a little more storage space. The colonna is a little easier to adjust across different bottle sizes in the same bottling session. If you only want a corker for Belgian bottles and will only bottle in one or two sizes then the Portuguese floor corker is cheaper than the colonna. If you also want to be able to cap with the corker (like 750ml bottles) then it's a little more expensive once you buy the 29mm bell attachment.

If this is going to be a rare activity for you then you might want to check your local shops to see if they rent out corkers or if somebody locally has one you can borrow.

I've always just bought the corks labeled as Belgian corks at homebrew shops. I'm not sure what size they are otherwise. You will need the cages to keep the corks from pushing out of the bottles.

General Homebrew Discussion / Re: Crazy Denver hail storm today
« on: May 09, 2017, 07:48:09 AM »
I ran outside with a show shovel over my head to move my car into the garage..haha

Suffered a few dents

You or the car?

Extract/Partial Mash Brewing / Re: want to brew better ...
« on: May 08, 2017, 07:46:21 AM »
What kind of water are you using on these batches?

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