The Beer Thread

[Swirls]

BCS is out Friday.

Or most days after Friday if you don't have to be first and are like a C- or better at resourcefulness.

The Black Friday tie in is a stroke of genius. A small pub I visit in tiny river town Grafton is tapping one Friday. (cant be there)

I think there are plenty of good alternatives to BCS these days, but it is cool what they have going.

And agree with all the comments on ayinger celebrator. Sweet Comfort beer. I wish I would have saved all the Rams-goats or whatever they are to decorate an xmas tree with.

I use them as pawns in chess.

[Freed Roger]

One of my after work spots threw Ayinger Celebrator on tap a few weeks ago. I've been digging the [expletive] out of it.

?

I had it at Global Tap House

[spachi]

Any Heavy Riff fans here? I've only been there 3 times and I"ve never seen it crowded. We tried a Saison and multiple hoppy beers (IPA, wheat, and a sessionable pale). With the quality they put out they should be more popular.

[Freed Roger]

The Dogfish Higher Math gives you a really strong hit of tart cherry on the front end, and some light chocolate on the back end. Like almost all Dogfish brews, it's very complex. You can really taste the 17% ABV, which I suspect will turn people off. Although I didn't mind at all.

I picked up a bottle when in Collinsville a couple weeks ago-I think this weekend will get a chance to drink it properly.

beer question, that I should know the answer already-meant to ask the folks at Craft Beer Cellar.

What is the deal with beer getting old? I know it is generally good to let a bottle sit when it's the bourbon barrel aged [expletive]. But then I hear it is bad to have other beers get old. Is there a general rule for old beer

Along these lines-more fancy beers coming out in cans-4 Hands. Less light contamination, however I always sense can beer starts to taste like can after too long,

[redbirdjazzz]

The Dogfish Higher Math gives you a really strong hit of tart cherry on the front end, and some light chocolate on the back end. Like almost all Dogfish brews, it's very complex. You can really taste the 17% ABV, which I suspect will turn people off. Although I didn't mind at all.

I picked up a bottle when in Collinsville a couple weeks ago-I think this weekend will get a chance to drink it properly.

beer question, that I should know the answer already-meant to ask the folks at Craft Beer Cellar.

What is the deal with beer getting old? I know it is generally good to let a bottle sit when it's the bourbon barrel aged [expletive]. But then I hear it is bad to have other beers get old. Is there a general rule for old beer

Along these lines-more fancy beers coming out in cans-4 Hands. Less light contamination, however I always sense can beer starts to taste like can after too long,

Higher ABV beers can benefit from aging. I'm probably fudging the numbers somewhat, but I'd guess you would probably gain some benefit from aging things in the 7-8% range for up to a year or so, and for higher percentages even longer. You tend to lose some harshness from the hops during the aging process, and gain some subtlety in the malt character.

[Molly]

Schlafly replaced their Winter ESB with Winter White Lager. Disappointing.

ETA it's not bad but also not as flavorful as the ESB.

[redbirdjazzz]

Schlafly replaced their Winter ESB with Winter White Lager. Disappointing.

ETA it's not bad but also not as flavorful as the ESB.

I haven't liked their ESB for the last two or three years, which is especially disappointing, because it's my very favorite style. Two years ago (I think it was), it was like getting smacked in the mouth with a pine branch.

[lukethedrifter]

Schlafly replaced their Winter ESB with Winter White Lager. Disappointing.

ETA it's not bad but also not as flavorful as the ESB.

I haven't liked their ESB for the last two or three years, which is especially disappointing, because it's my very favorite style. Two years ago (I think it was), it was like getting smacked in the mouth with a pine branch.

Urban Chestnut had some Finnish (?) style that was like sucking on pine bark.

[JL21]

My friend and I have monkeyed around with aging beers through the years. The darker ones- the stouts and porters- have yielded the best results. We aged an English ale and it was terrible.

Even then, there are limits. We've gone as many as seven years and it was awful. Four is probably the max.

[redbirdjazzz]

My friend and I have monkeyed around with aging beers through the years. The darker ones- the stouts and porters- have yielded the best results. We aged an English ale and it was terrible.

Even then, there are limits. We've gone as many as seven years and it was awful. Four is probably the max.

I had a seven year old barleywine once (at Flat Branch in Columbia, for those of you who know it), and it is easily one of the five best beers I've had in my life.