Isnt this the grape-lollipop ester that S Cerv. talks about in some British strains?
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.
I can vouch as a non club member, middle of no where, who's that guy... guy, that the Seattle judge scene is awesome. Great people who are very inclusive, willing to share info, and don't snub the newbies. This is a must have trait for anything voluntary that wants to grow. You can't be thinking you are too cool or important, and expect new folks to worship yoir awesomeness and tollerate the snubbing as they work their way up to usefulness. This is beer judging, not prospecting for the Hells Angels.We used to do it years ago with San Diego shipping entries up to LA for judging, but San Diego has enough judges to do all that on their own now while we're busy tackling our own big comps.
Same with us up here in Seattle. We used to have to split the comp between Seattle and Portland because neither had enough judges. We've concentrated on recruiting/training new judges up here, and now we never have a problem getting enough judges any more.
No rush and I'm certain they will blow me away!Ive been amazed at the quality of the beers I've received. Mine are mediocre in comparison. We have some truly expert brewers on this forum. I suspect Amanda's beers are top shelf as well.Amanda- the northern german pils I'm sending is with weyermann Barke pils malt. im digging this malt so if you haven't tried it, you will soon.Hell yeah! I'm about to try out a new one here as well: Ireks. I honestly didn't plan having you being my shipper, but I am super stoked about it. German Lagers are my jam.
And Frank, I'll be on the later end of the shipping window but it's only because I'm particularly excited about one of the American Wilds I am about to bottle. I want to bottle some of it plain and try dry hopping a small portion of it with Amarillo if I can figure out the logistics. If I can figure it out with my equipment, you'll get both.
I'll be camped out on the porch waiting on the UPS guy on the 4/30
Really. I don't care if it's a little late. I'm just uber stoked to try your beers!
This is my first swap since my hiatus stretched across the last two. So, I'm a bit excited. Looking to be inspired to broaden my horizons a bit with this.
Haha hopefully you feel the same after you get mine. Should be sending out next week at the latest. I wanted to wait on my IPA to be ready. Tried it today and it's ready.
Shipping my first beer package. I'm labeling it from my law firm with a big notice that the contents are privileged by attorney-client relationship. Can't wait to see how that goes over when I drop it off.Classic!
Doing it wrong, LOL.Well, I think the Belgian yeast covers up anything you'll be able to reliably tell, although 66 tastes could tell, which I thought was staggering.
Maybe, maybe not. Most Belgian breweries step mash, and they think it makes a difference.
Now, the amount of crystal malt used in the recipe might mask any potential differences. I think it's a bit of a busy grain bill for a blonde.
Or maybe that's just the way they've always done it.
Yeah, I personally have no opinion of whether it's worth it. But every Belgian brewer I've talked to thinks it does make a difference, regardless of why they do it. It is definitely tradition, though.
But I disagree that you can't taste subtle malt complexities in a Belgian beer. If you can't, you're doing it wrong (like many American takes on the styles).