The Beer Nerd - what are you drinking / brewing thread

Some of what I've trying here lately... Love the winter time porter and stout releases!




Terrapin Moohoochiata - Really, really liked this one!



Ballast Point Coconut - Pretty good, but really sweet and lots of coconut... Beach beer maybe?




Rogue Hazelutley Choctabulous - Had high hopes for this brew... Wasn't super crazy about it. Def didn't taste much hazelnut



Burnt Hickory Brewing - Red Velvet Cake Porter - Another one I was excited to to try, but didn't care for. No red velvet cake taste to me. Had a tart aftertaste that I couldn't get into.




Clown Shoes Pecan Pie Porter - Love pecan pie and love porters... This one didn't do it for me either.




Orpheus Ferryman - Cool bottle, but the imperial vanilla stout left something to be desired. Didn't taste a lot of the vanilla or hazelnut. Pretty decent stout overall, but nothing to write home about.




Dogfish Head Beer for Breakfast - Eh, I think the Founder's Breakfast stout is a MUCH better brew! The beer is just a little thin for a stout in my opinion. And I'm not sure scrapple has a place in beer haha!




Terrapin Wake-N-Bake stout - Wasn't crazy about this one in year's past. I gave it another go and I really liked it... Go figure! Really solid stout though, nice and thick and great coffee flavor.

 

Some friends did a tasting of all 41 Avery barrel aged series.

 

This brings tears to my eyes.

 

Enjoying a nice Java Stout.

 

EXPENSIVE.
But tasty!

 

A friend gave me this. A little boozey but pretty smooth for a freshy

 

Dos XX amber

 

When your secret beer Santa is on point!

 

Black Diamond brewery Concord, CA
Chocolate Chunk Mocha Stout.

 

That stuff is tasty

 

Quite tasty indeed

 

One of the oldest beers from my cellar, bottled in April 2014.

 

Found a place that sells Goose Island Bourbon County stout.

Will be paying them a visit tomorrow.

 

When's the funeral?

 

.

 

If bought at retail that $500 in beer!

 

This is an excerpt from an interview with Lauren Salazar regarding pasteurization and oxidation. She is the QA sensory specialist for New Belgium.

ETF- Let me jump back to the Pasteurization for a second. The 22oz bottles are pasteurized so there are no viable “bugs” in those bottles.

Lauren- Yes it’s flash pasteurization. It’s a tiny stainless transfer pipe that gets heated to what’s called a “PU” (pasteurization unit) which is a time and temp. So it’s heated to that specific spot in the pipe as it (LaFolie) goes by, which is 100 hectoliters an hour. It’s set to the exact time and temperature that kills beer spoiling bacteria because we are bringing the beer into our stainless cellar. We do not want Brett, Lacto or Pedio in the stainless cellar so we pasteurize it on the way in.

Now it does have a side effect, but it’s a wonderful side effect. It locks the blend that I produce into place. So when people ask how long they should store La Folie, I tell them we already stored it for you. It’s been in barrels for sometimes 4 years, you bought it so you deserve to drink it, we did all that for you.

You know some people store beers like Geuze for a really long time and what they don’t realize is that blender painstakingly made that blend. The blender tasted all their barrels and said “This percentage of this barrel, this percentage of this one etc..”. That person brought all those together, tasted it and said “Perfect.” But 3 years later, who knows what it’s like if its not pasteurized. So when you pasteurize you can definitely lock in the blend, but it can also oxidize.

 

Holy mother of god!


I don't think I have ever had anything with so many flavors. This is incredibly complex. Wow.