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Messages - BrewingRover

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The Pub / Re: The 2 B's
« on: May 13, 2016, 03:48:12 PM »
AT&T Park has a lot of good choices. Anchor has a pavilion in center field featuring their beers and spirits from Fritz Maytag's distillery. There are a lot of other choices at the various stands and wines by the glass as well. Nothing like that Safeco Field list, though.

Wrigley Field is locked into Anheuser Busch, so the best you can hope for is some Goose Island beers. I've seen reports of Matilda on tap, but haven't seen it. The Chicago beer scene is booming, so it's too bad they can't find some space to highlight the locals. US Cellular is supposed to have better choices, but that would mean you were at a White Sox game  ;D

Beer Travel / Re: Chicago Half Day
« on: May 13, 2016, 03:39:19 PM »
I've heard a lot about Revolution

The brewpub is great and has very good food. The brewery taproom is less crowded, but doesn't have food.

Here's great article about "Market Disruption" that suggests that Bud has been making the same mistakes as companies such as Kodak and Blockbuster

Hard to imagine a world without those blue cans of Bud Light littering the sides of the roads, but a boy can dream, can't he? ;)
That's an interesting piece, but they ignore the distribution advantage AB has.

2. Customers who use the product need to go to an inconvenient, centralized location.

There's lots of interesting beer happening near me, but I still have to travel to a big liquor store to get it. My local store is small and has a few locals and my grocery store still has most of its space devoted to the big boys and the craft brands they distribute, none of which are local.

Yeast and Fermentation / Re: Fast Pitch
« on: May 11, 2016, 12:24:45 AM »
I don't think that my pressure canner would fit one gallon jars.

How much headroom do you need to leave in a jar when pressure canning? I'd imagine you can't can a 1-qt. starter in a 1-qt. jar.

Only an inch of headspace in a quart.

And I was mistaken, they're half gallon jars. Six fit in my canner.

Yeast and Fermentation / Re: Fast Pitch
« on: May 10, 2016, 11:53:37 AM »
I haven't tried it but the concept is legit.

4L of starter for $10.  That's only 400g of DME, so you're paying for convenience.  It's expensive... but then again so is buying a pressure canner.

I've weighed buying a pressure canner. Not cheap. The convenience is there after the initial time spent. I might have to give this a whirl. The other question is, is there an expiration date issued to this product?

I use my canner for a lot of other things besides starter wort. And I got the tip on this fourm to use gallon jars, so I just have to pop the lid and add yeast, as they're already sterile from the canning process.

I'm finally brewing this year's wit. I usually brew it earlier so it's ready when the humidity hits, but things got busy this spring.

The Pub / Re: Define Pub
« on: April 19, 2016, 11:34:30 PM »
Pub -> short for Public House.

public house
n. Chiefly British
A place, such as a tavern or bar, that is licensed to sell alcoholic beverages.

Can you lookup 'connotation' and 'denotation' while you're there.  ;p~~

 ::) What can I say. I couldn't resist the literal reply to Stevie's question!

That was my first thought and I've been in many pubs in the UK that didn't have food. The worst times have been outside of cities on Sundays when pubs that do serve food only do lunch. One Sunday evening in the Lake District, my dinner was three pints and a packet of cocktail onions.

Beer Travel / Re: Hey Chicago members
« on: April 15, 2016, 04:00:23 PM »
Joe beat me to Lagunitas. I still haven't been there but it's on my list. I hadn't heard of Mad Mouse either.

We tried Corridor on Southport the other day and really liked it. It's small, so I imagine getting a table at dinner is a long wait. They do 32 oz cans to go, which is cool.

I saw some photos of open swan neck lautering systems and decided that HSA will never be a concern for me. I suppose it's a possible cause of sherry notes in high gravity dark beers that are very old, or not.

Yeah, when I saw all the foam that was present in Anchor's lautering, I decided not to worry, too.

That's a great tour, BTW.

The Pub / Re: Brewers Association Top 50
« on: April 06, 2016, 06:03:37 PM »
Wow, Revolution in Chicago is  #50! They started as a brewpub in 2010 and opened their production brewery in 2012.

I'm always impressed at how high New Glarus is, given that they only distribute in Wisconsin. Spotted Cow is everywhere you go, though.

Commercial Beer Reviews / Re: 3 Floyd's Yum-Yum is Nirvana for me
« on: April 05, 2016, 08:49:53 PM »
I know one of their brewers and he told me the hops when he handed me one. I want to say Mandarina, Hallertauer Blanc and something else, but I can't remember for sure. I try not to ask him too many questions, as I'm sure he gets sick of people asking.

I love Alpha Klaus, I wish it were available more of the year.

Beer Travel / Re: New Orleans
« on: April 05, 2016, 08:20:45 PM »
I visited the Avenue Pub based on recommendations from this forum and loved it. One of the top bars I've visited while traveling. It's easy to get to from the French Quarter on the streetcar.

The Pub / Goose Island five years on
« on: March 29, 2016, 11:52:43 AM »
Interesting talk with Brett Porter, GI's brewmaster, on scaling up his recipes.

I've been sad to see Green Line APA everywhere now. When they launched it, it was draft only and only in Chicago city limits. Green Line pays tribute to the El train line that's closest to their brewery. It was a solid beer.

Beer Travel / Re: Denver
« on: March 28, 2016, 09:13:53 PM »
+1 to Falling Rock in Denver and Pearl Street in Boulder.

We had a nice lunch at West Flanders Brewing in Boulder last month. The name made me think it would be all farmhouse ales, but it's standard American fare with a couple of Belgians. Very nicely done.

Commercial Beer Reviews / Re: When "hot" breweries get stale
« on: March 15, 2016, 11:45:21 PM »
As far as I'm concerned, North Coast has a pretty rock solid line-up.  I'm not sure why you think they should change something or keep coming out with new beers.

I don't think they should change, I just wonder why I don't see their beers in bars anymore. I do feel like they could figure out a better way to use the iconic "Acme" brand, as I haven't seen it in years.

I see them on tap somewhat regularly around here (I don't actually go out all that much).  However, I think that the landscape has become so crowded that you're not usually going to see two or more beers from any single brewery on tap unless there's a special event of some sort.   And as far as it goes, I don't think I've ever seen ACME IPA in these parts.  Pranqster, Bro Thelonius, Old Rasputin.  Those are the ones I'll see.  Red Seal, too.

I used to be able to get Acme IPA around the corner, but I think it got squeezed out by all the other beer coming in. It's a solid beer that I enjoy when I can get it. I imagine North Coast is pretty much maxed out on capacity. I know Bear Republic had capacity problems, as they pulled out of Illinois when they couldn't meet demand.

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