It's been several years but I have had a really nice bourbon that McMenamins made as well as an excellent gin. Sitting at an outside bar by the fire in Bend may have enhanced the experience.
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I get that a lot. I do it anyway.I had to show my wife, she didn't care.
I was there a year or two after they changed the old rules and enjoyed Waterloo (I still have a 1/2 gallon growler), Bitter End (their sign is still on the building) and Cellis - got the tour. Things sure do change with time. Austin makes for a nice visit these days.It sounds like you will have more opportunities to explore Austin.I was at the Austin Ale House and had a number of locally-made IPAs and I'll be damned if I can remember who made them. I'm not an IPA drinker normally so after a few 7.5% beers... things got a little fuzzy. I did find myself sitting in front of a Fireman #4 a couple times when the beertender would say, "We have a locally made blonde" and then I realized what it was. It was actually better than I remember from having it last month. I also had a Hans' Pils by Real Ale (very good) and the Pearl-Snap by Austin Beerworks which was also very good. I was trying hard not to make this a BEERCATION since I was down there to get my son situated for his freshman year at UT but what I drank was very good. Austin is a great beer town.Update: I was in Austin this past week and I was never able to hook up with this beer. Every place I went either didn't carry it or they were out of it. I drank a lot of beers down there but never got the chance to try this one.Impressions on the ones you had?
When we first went to Austin it was good, Michael Jackson had it in his top 6 in the US (pocket beer guide). Then the real estate went up and places like Waterloo brewing and The Bitter End went out. Celis then closed. The Gingerman was to be closed, then relocated when they found a space. For a while it was not so good. Now, Austin is a great beer town once again.
I remember!A Rob "Jethro Gump" Moline quote.
So glad that someone besides me is old enough to remember!
Denny sited Marshall's experiment with hsa as having no significant difference, but failed to mention that he consumed all the beer from both batches well before it had time to develop any oxidation. Sure both batches were the same when fresh, but wouldn't you expect that?And for me being a below-average homebrewer, it's even less of a concernDenny,
Would you be so kind to expand your rationale on HSA/ HSO being included in your myth list?
Primarily because it has been a boogeyman for so long, and that the myth part is not that it exists, but rather whether it will ruin your beer at the homebrew level. For a long time, it was treated like that. The monster under the bed. The simple fact is that at a homebrew level, its effects are not something the average homebrewer needs to be concerned with.
I agree that the attention given to HSA is particularly troublesome in contexts where we're trying to teach new all-grain brewers. If we could create an accurate priority list indicating where new all-grain brewers should focus their energy, in my mind a fundamental understanding of controlling mash pH (for example) would deliver way more bang for the buck than similar effort applied to minimizing HSA.
Out of curiosity, has anyone ever seen anything like this? I'm thinking of it as a kind of Maslow's hierarchy of brewing needs?
Anyway, I respect the continued debate and the fact that scientifically HSA is real. Determining the extent to which it impacts flavor and shelf-life will likely take years, and I'm excited to see where it goes. In the meantime, if we're mindful of the context it seems like we can adequately address the topic of HSA without it sucking up all of the "oxygen" required for other topics (yes, pun completely intended).