The Beer Thread

[G. Keenan]

I've liked everything I've had so far from New Holland. This stuff is fantastic!

Right now Midwestern craft breweries are all about oak aging or aging in old bourbon barrels. It's the new hotness, kind of like hopping the living hell out of your IPA was a a few years ago.

[redbirdjazzz]

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I've liked everything I've had so far from New Holland. This stuff is fantastic!

Right now Midwestern craft breweries are all about oak aging or aging in old bourbon barrels. It's the new hotness, kind of like hopping the living hell out of your IPA was a a few years ago.

I much prefer this trend.

[JL21]

Right now Midwestern craft breweries are all about oak aging or aging in old bourbon barrels. It's the new hotness, kind of like hopping the living hell out of your IPA was a a few years ago.

It's funny you mention that. I was in Randall's the other day and I was surprised by how many "oak aged" beers I found, mostly from Midwestern brewers. Included was this one from the Founders Brewery, which I bought and will be drinking this weekend:

[Fat_Bulldog]

Right now Midwestern craft breweries are all about oak aging or aging in old bourbon barrels. It's the new hotness, kind of like hopping the living hell out of your IPA was a a few years ago.

It's funny you mention that. I was in Randall's the other day and I was surprised by how many "oak aged" beers I found, mostly from Midwestern brewers. Included was this one from the Founders Brewery, which I bought and will be drinking this weekend:

Please report back on this....

[thrill]

I've got a cooler full of this for the World Cup action this weekend. I also have tickets to DBacks-Cards Tomorrow and Sunday, but I might be too drunk to get there. We'll see.

[G. Keenan]

Right now Midwestern craft breweries are all about oak aging or aging in old bourbon barrels. It's the new hotness, kind of like hopping the living hell out of your IPA was a a few years ago.

It's funny you mention that. I was in Randall's the other day and I was surprised by how many "oak aged" beers I found, mostly from Midwestern brewers. Included was this one from the Founders Brewery, which I bought and will be drinking this weekend:

I bet that will be awesome. Founder's makes good stuff across the board. I suppose this latest trend makes sense given the region's climate and history with whiskey production. Winters in the upper Midwest are long so stouts, imperials, porters, and other thick beers are desirable for most of the year. American whiskey of all varieties, but especially bourbon, is also gaining in popularity as consumers seem increasingly interested in American craft liquors made from American grains. I predict that just as there has been an explosion in the popularity of rye whiskey in the last year and half, so to will craft brewers start making more rye beers. There's already a few out there but I bet we see them become a lot more common in the next year or so.

The other thing is that in the Lake Michigan region (Michigan/Illinois/Indiana/Wisconsin/Minnesota) there are a LOT of craft breweries that aren't very far away from each other. There's a very active community of brewers and drinkers that are constantly doing cross-promotional events and inspiring each others creations. When one has a hit with a new style of beer they all get in on the action, putting their particular twist on it. They compete for market share, sure, but they have a big market and outside of a handful of coastal competitors like Dogfish and Sierra Nevada they have it mostly to themselves. Lately there have been several California breweries making huge pushes into the market like Stone. Two months ago nobody had ever heard of them and now you can get their beer everywhere. It'll be interesting to see how that changes the beer landscape around here.

[JL21]

Great info, GK.

Fat, I had one the other night. Here's the description:

Big and delicious for your ’perty mouth. Expect lovely, warm smells of single malt scotch, oaky bourbon barrels, smoke, sweet caramel and roasted malts. A bit of earthy spice and a scintilla of dark cherries. It’s a kick-back sipper made to excite the palate.

It's 10.2% ABV. It does a good job of masking the higher alcohol content, but I thought there was almost too much going on with the flavors. I still liked it- a lot- but it was a little overwhelming.

I have three more to snake through over the next few days. I also purchased a Beer Geek Breakfast from Mikkeler (it actually has a score of 100 on Rate Beer) and Haandbryggeriet Odin’s Tipple (99 on Rate Beer).

[Radbird]

I've got a cooler full of this for the World Cup action this weekend. I also have tickets to DBacks-Cards Tomorrow and Sunday, but I might be too drunk to get there. We'll see.

Oskar Blues Grill & Brew

So much good food, beer and blues. I live so close but yet I've never been there. I have to rectify that. Or maybe just move to Lyons when we downsize.

[Tom_Brunansky]

Just tried Negra Modelo the other day and loved it. Dark beers can be hit and miss, but this is definetly one of the best I've had.

[vinsanity]

What's the best way to become a 'beer snob'? Go to bars and try as many as I can? I usually just end up drunk and can't taste the subtleties.