The Beer Thread

[Theory?]

Inspired by a few comments made in KN's birthday thread, let us discuss all things "beer".

A few of my current favorites in a vague order:

McSorely's
Newcastle
Killians Irish Red
Guinness Draught
Yuengling Black & Tan

What's good?

[Jabrwock]

Just tried Warsteiner Premium Dunkel (http://www.warsteiner-usa.com/product2.jsp#dunk) a few weeks ago. Very nice.

Other favs:

Alexander Keiths India Pale (http://www.keiths.ca/) (too bad about their mascot)
Rickard's (http://www.molson.com/brands/molsoncanada/molsonbrands.php#4)
Sleeman's Dark (http://www.sleeman.com/en/html/beer/sl_brands/dark/index.htm)
Tsingtao (http://www.tsingtaobeer.com/home_lager.php)

In addition to your list of course, I like a LOT of different kinds of beer. ;)

Although I haven't seen the Irish Red in stores here... Hmmm.

[steelcobra]

Licher Weizen
Leinenkugel's Honey Weiss
JB Dundee's Honey Brown
Guinness Draught
Heineken
Warsteiner

[Theory?]

Just tried Warsteiner Premium Dunkel (http://www.warsteiner-usa.com/product2.jsp#dunk) a few weeks ago. Very nice.

Other favs:

Alexander Keiths India Pale (http://www.keiths.ca/) (too bad about their mascot)
Rickard's (http://www.molson.com/brands/molsoncanada/molsonbrands.php#4)
Sleeman's Dark (http://www.sleeman.com/en/html/beer/sl_brands/dark/index.htm)
Tsingtao (http://www.tsingtaobeer.com/home_lager.php)

In addition to your list of course, I like a LOT of different kinds of beer. ;)

Although I haven't seen the Irish Red in stores here... Hmmm.

Those all sound like beers I'd like to try.

Irish Red is great. It has a lot of flavor to it, but not in the overwhelming sense. It's not like Sam Adams where they just throw so much crap into the brew that it ends up tasting like, just that, crap. It's like Newcastle sort of.

McSorely's is definitely my current favorite of the pack though. My friend got me into it after he went there.

McSorely's is actually a brewery in New York. You walk in and your choices are "light" and "dark". That's it. I have yet to try the dark, but they also put out a Black & Tan recently which I've been hearing great things about, but cannot seem to find anywhere.

[Jabrwock]

I haven't had Newcastle in a while, maybe I'll pick some up tonight.

[nightwng2000]

I don't drink Alcohol so this is all I have to offer:
http://www.youtube.com/watch?v=HdO6xLqc-Yo

[Theory?]

I haven't had Newcastle in a while, maybe I'll pick some up tonight.

I've discovered recently that a cool Newcastle is very good. Not ice-cold, not warm, but like, cool, slightly colder than room temp. and it's really good.

[Jabrwock]

I've discovered recently that a cool Newcastle is very good. Not ice-cold, not warm, but like, cool, slightly colder than room temp. and it's really good.
Perfect! The latest trend here is to turn beer stores into walk-in coolers, so the beer is chilled. So then by the time you get home in this weather, it's a nice cool temp.

[Tollwutig]

I drink-ed no beers. They all smell like Horse Urine to me.

[Jabrwock]

I drink-ed no beers. They all smell like Horse Urine to me.
That's just because all you yanks get down there IS Horse Urine. ;)

*runs away yelling* Cooo looo coo coo coo coo coo coo!

Bob and Doug FTW! :D

[weatherlight]

Well I buy these two the most often, they are a good solid beer:
Flensburger Pilz
Warsteiner premium

This is the stuff I drink most often:
Astra Urtyp
Astra Rotlicht
Both are brewed in Hamburg, so most of the locals have **** loads of it when they have company over. The Rotlicht is 6% Alc by volume, so its pretty potent.

I loved drinking Weiss beers until a couple of the Germans here made fun of me saying it was a "Womens Beer" but otherwise:
Paulaner Hefe-Weiss
Franziskaner Dunkel

And lastly if your in Lübeck you have to try Brauburger, I think it falls under a lager, but Im not sure. Its an old fashion micro-brewery, I end up going there ever two weeks or so for a beer.

[Theory?]

I drink-ed no beers. They all smell like Horse Urine to me.

Yeah, seriously, you live amongst people who drink Natty Ice instead of water.

Come up north, we will show you REAL beer.

[steelcobra]

I think that's because Weiss beers are more of a southern Germany thing. In Frankfurt the sell Licher at the stadium in huge cups.

[weatherlight]

I think that's because Weiss beers are more of a southern Germany thing. In Frankfurt the sell Licher at the stadium in huge cups.
Ya up here they poke fun at anything that comes out of south Germany something fierce, your better off drinking imported beer from Denmark. Which a number of us get from one of the students at 6€ a 20-24 pack of cans

[Tollwutig]

Yeah, seriously, you live amongst people who drink Natty Ice instead of water.

Come up north, we will show you REAL beer.

Actually no it's the fermented barley that smell like that to me, so no matter the beer it still smells like horse urine, and since I have a sensitive nose i can't get close enough to drink one.

I'll stick to my absolute cranberry. Easy on my stomach and 4 of them well mixed and I am having fun.

[Theory?]

Actually no it's the fermented barley that smell like that to me, so no matter the beer it still smells like horse urine, and since I have a sensitive nose i can't get close enough to drink one.

I'll stick to my absolute cranberry. Easy on my stomach and 4 of them well mixed and I am having fun.

Mmm woman's drinks.

I actually can't drink hard liquor anymore. I killed it in High School, and now I can't stomach it without a mixer.

Wine I drink for wine's sake. I so seldom get drunk off wine, the hangover isn't worth it for one, but really I appreciate wine in a connoisseur's sense so I treat it as such.

[Tollwutig]

Mmm woman's drinks.

I actually can't drink hard liquor anymore. I killed it in High School, and now I can't stomach it without a mixer.

Wine I drink for wine's sake. I so seldom get drunk off wine, the hangover isn't worth it for one, but really I appreciate wine in a connoisseur's sense so I treat it as such.

I'll do margaritas if I am at a party or a Mexican restaurant, but I can't handle a lot of acidity and so it's down to cranberry juice for mixer most of the time since I don't like tonic water.
Wine is something I only do while eating a meal. Preferably a long one.

[Jabrwock]

Actually no it's the fermented barley that smell like that to me, so no matter the beer it still smells like horse urine, and since I have a sensitive nose i can't get close enough to drink one.Not all beers are made from barley hops... there are a few that use others. (although it's a short list) I've heard of oat-malt, wheat-malt.

I'll stick to my absolute cranberry. Easy on my stomach and 4 of them well mixed and I am having fun.Here's a fun one. Walk into a US bar and ask for a Caesar. Watch the look of confusion on the bartender's face. ;)

[Samson Effect]

That's just because all you yanks get down there IS Horse Urine. ;)

*runs away yelling* Cooo looo coo coo coo coo coo coo!

Bob and Doug FTW! :D

You just made my day, Jabr. :D

Anyways, a short list of my preferences, as I'm not a huge drinker and because I mostly drive, don't get to drink much:

Hoegaarden
Harp
Kilkenny Cream Ale

I was also pretty fond of Guinness and Keith's, and although I'm not fond of this one, if you like the taste apple juice or you like cider, then go for a Strongbow.

[John]

I seldomly drink. I only drink if I know I'm not driving.

And when I do, I drink Molsen Canadian.

[Darth_Toxic]

Wanna know what's depressing? Whether I like it or not, I know I'm probably going to become a heavy alcoholic at a later stage in life.

[Garrett]

I'm the guy who brews his own beer, & Theory? starts a beer thread. And here I am busy as hell at work, missing this.

I'm a Sam Adams man. Love the Guinness, Whitbread, and many honey brews.

I make a dark, malty ale at home. Very heavy on the hops; I typically use 2 or 3 different types of hops, including my favorite, fuggles.

[weatherlight]

I'm the guy who brews his own beer, & Theory? starts a beer thread. And here I am busy as hell at work, missing this.

I'm a Sam Adams man. Love the Guinness, Whitbread, and many honey brews.

I make a dark, malty ale at home. Very heavy on the hops; I typically use 2 or 3 different types of hops, including my favorite, fuggles.
Hows that work for you? I have done wine and some hard liquor but I was told not to try brewing beer because it is just to expensive and to easy to screw up.

[steelcobra]

You can do it with a big pot, a big bucket, bottles, and cans of material. There are kits out there you can do it with. Like these: http://www.beerathome.com/S3/showprod.cfm?&DID=12&CATID=3&ObjectGroup_ID=27

[weatherlight]

I was looking at something a bit more solid. Its no good to make only 5 gallons of beer at a time. I invite a couple of friends over and its gone in a sitting. The last batch of wine we did was 27 gallons and it took a little over a year (ok we let it ferment a bit long, but it made for some very nice wine)

I'm wondering what type of setup he uses, how much he makes at a time and how complex of a process it is. Because when we did wine, the starter kit was useless, it provided the stuff to make cheap "cooking" grade wine and not the stuff that you drink with guests. I want to brew a nice solid beer that I can be proud of.

[steelcobra]

Beer doesn't need to age like wine does. A week or so to ferment, a month or two in bottles to carbonate, and it's ready.

[weatherlight]

Beer doesn't need to age like wine does. A week or so to ferment, a month or two in bottles to carbonate, and it's ready.
I get that it doesn't need to age as long, I was told it still took a month. And I am looking at possibly kegging, not so much bottling. I am never able to drink just one, and I don't like drinking alone so kegs make more sense.

[steelcobra]

The creating part only takes about a week though. Once it's been bottled/kegged you can start a new batch right away with the one kit.

[Garrett]

The creating part only takes about a week though. Once it's been bottled/kegged you can start a new batch right away with the one kit.

Right, it really doesn't take much, and it certainly doesn't cost any more then making wine. Malt is about $5, you buy two for a five gallon, Hops is cheap, about $2 worth of the bags I bought and if you use a lot like I did. Yeast- about $1. Water- free, unless you buy the bottled stuff. You can add conditioners, vitamins, and if you throw the cleaning equipment in that's about $7- and that's over-doing it.

That comes out to under $20 for a 5 gallon batch, or in Euro, if that's what you use, is 14.87796 Euro.

Of course, the equipment start up cost was about $60, (44 euro?) with two 5 gallon carboys, cleaning stuff, bottles, etc. If you have wine equipment, you are half-way there.

[weatherlight]

Right, it really doesn't take much, and it certainly doesn't cost any more then making wine. Malt is about $5, you buy two for a five gallon, Hops is cheap, about $2 worth of the bags I bought and if you use a lot like I did. Yeast- about $1. Water- free, unless you buy the bottled stuff. You can add conditioners, vitamins, and if you throw the cleaning equipment in that's about $7- and that's over-doing it.

That comes out to under $20 for a 5 gallon batch, or in Euro, if that's what you use, is 14.87796 Euro.

Of course, the equipment start up cost was about $60, (44 euro?) with two 5 gallon carboys, cleaning stuff, bottles, etc. If you have wine equipment, you are half-way there.
Well the wine was made from all fruits that we grew/collected rhubarb, elderberries and wild grapes.
In this case I know a hour or so away from Milwaukee there is a place that grew hops and barley for Pabst and now Miller, but I would assume this is significantly more complicated then buying a mix. I have not looked to closely into the process of brewing beer (because well I moved to Germany for the year), but I would like to try it when I get back. Especially seeing that I am going to have a lack of "good bier" to give my visiting German friends, unless I keep buying imported stuff.

Do you bottle or Keg?

[ZippyDSMlee]

Stupid question from the forum idiot...are there any litly bitter beers :X

[Theory?]

Stupid question from the forum idiot...are there any litly bitter beers :X

Negro Modello.

[Garrett]

Well the wine was made from all fruits that we grew/collected rhubarb, elderberries and wild grapes.
In this case I know a hour or so away from Milwaukee there is a place that grew hops and barley for Pabst and now Miller, but I would assume this is significantly more complicated then buying a mix. I have not looked to closely into the process of brewing beer (because well I moved to Germany for the year), but I would like to try it when I get back. Especially seeing that I am going to have a lack of "good bier" to give my visiting German friends, unless I keep buying imported stuff.

Do you bottle or Keg?

Sorry, been out...

I do bottle, but I am looking into a keg for later this year. Kegging gives you great convenience and control, but the cost is high for the equipment.
Check this:
http://brewingtechniques.com/library/backissues/issue5.1/fleming.html

Yeah, that's about $200-500 or more for start up costs, and then some. Bottles sound nice after that. Perhaps convenient, since I can give friends a bottel, but not a keg.

[Jabrwock]

Yeah, that's about $200-500 or more for start up costs, and then some. Bottles sound nice after that. Perhaps convenient, since I can give friends a bottel, but not a keg.That and friends can not only give you back the bottle, but supply you with any other bottles they have, so your "supply" costs are a little cheaper. My parents did that. They asked that when you return a bottle to them, you send along a few more, as long as they are roughly the same size. It's worked pretty good, and allows them to replace any they accidentally chip.

[steelcobra]

And glass doesn't warp, deform, or change the flavor of its contents.

[Jabrwock]

And glass doesn't warp, deform, or change the flavor of its contents.
The cork can though. Especially if you store the bottles for too long standing up. (Unless you use those new fancy synthetic ones)

[Theory?]

The cork can though. Especially if you store the bottles for too long standing up. (Unless you use those new fancy synthetic ones)

Well that's why lots of Wineries are switching to synthetic corks and screw-on caps.

[Jabrwock]

Well that's why lots of Wineries are switching to synthetic corks and screw-on caps.
Kinda takes all the fun out of corking a bottle though. You're supposed to act all snobbish and sniff the aroma infused in the cork. Can't do that with the synthetic one...

Silliest corking story evar.

Visiting a buddy of mine and his g/f. Just moved into a brand new house. I bring a bottle of wine for supper. He doesn't have a corkscrew, and I left mine at home. So we improvise....

Cordless drill to put screw in cork. Pliers to remove cork from bottle. :D

ANY tool can be the RIGHT too. :cool:

[steelcobra]

The cork can though. Especially if you store the bottles for too long standing up. (Unless you use those new fancy synthetic ones)

For beer, though, you use crimp-on metal sealing caps.
They sell by the pound. For only four or five bucks. As in, over 200 bottles before you need to order more.

[Jabrwock]

For beer, though, you use crimp-on metal sealing caps.
They sell by the pound. For only four or five bucks. As in, over 200 bottles before you need to order more.
True, but using crimp-on metal caps for wine is so.... gauche. :p

[Theory?]

True, but using crimp-on metal caps for wine is so.... gauche. :p

I said the same thing when someone first tried to sell me on the idea, but then they gave me a sampling of the same wine from a corked bottle vs a screw on cap and I was sold. In aged drinks, it really makes a difference. Like, the difference between bottles and cans on coke.

[Jabrwock]

I said the same thing when someone first tried to sell me on the idea, but then they gave me a sampling of the same wine from a corked bottle vs a screw on cap and I was sold. In aged drinks, it really makes a difference. Like, the difference between bottles and cans on coke.
Well, I always thought the difference in cans vs bottles was that the aluminium changes the taste, not the cap.

It depends on the cork for wine. Some wines I've found benefit a bit from that slight "corky" aroma. Others don't.

[Theory?]

What it is, is that corks are pourous. They absorb and dispense. Cork is also a natural material, incapable of being FULLY purified. Wine and spirits that get trapped in cork, and then recirculated into the bottle can, over time, contaminate the wine. There is a regularly encountered situation with corked wines called "bitter bottles" where the wine is pretty much DOA because of the cork.

Synthetic corks rectify the issue somewhat, but they aren't perfect. However, they do retain the air-tight seal much better than the screw on caps, which is the trade-off certain companies make when choosing.

[Jabrwock]

What it is, is that corks are pourous. They absorb and dispense. Cork is also a natural material, incapable of being FULLY purified. Wine and spirits that get trapped in cork, and then recirculated into the bottle can, over time, contaminate the wine. There is a regularly encountered situation with corked wines called "bitter bottles" where the wine is pretty much DOA because of the cork.

Synthetic corks rectify the issue somewhat, but they aren't perfect. However, they do retain the air-tight seal much better than the screw on caps, which is the trade-off certain companies make when choosing.
I always thought the process of "corking" was because the cork dried out from standing up, allowing oxygen in, which resumes the fermentation, turning the wine into vinegar.

Without porous storage materials though, Screech or Swish wouldn't exist. (for some, maybe that's a good thing) :D