:beers: The Beer Topic
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@remi said in The Beer Topic:
@mikehurley said in The Beer Topic:
Sometimes "booziness" is a flavor component that goes well with a really malty beer. Barleywines and Russian Imperial Stouts come to mind. If you removed too much of the alcohol you'd also change the malty flavor to be less heavy since it's the high amount of grain that leads to both characteristics.
that each one becomes too strong
Does not compute. Most of the stuff I've had in this "class" was in the 10-12% range but I assume I've had higher. I don't recall thinking any were "too much". But, in case it isn't clear, I do like malt bombs. I may sometimes drink these large dark beers in the summer...
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@mikehurley It's not really a surprise that you only (mostly) had beers in the range where alcohol enhances flavours, not destroys it. For one thing it's kind of hard to raise a beer above 10-12% (I think naturally you might be able to get close to 20% or so, but that takes some work), and for another, this is exactly what I'm saying, above that the alcohol doesn't really bring anything, so why would brewers bother with it?
I'm not saying anything above that is undrinkable, in fact this sub-thread even started with me saying the opposite, that this 40+% beer was very much drinkable. But I am saying that this beer, and many other above 12% (rough asspull number, of course), could be equally good with a lower alcohol level, and might even have been harder to make as good as they are by targeting this high number rather than a saner one.
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@remi said in The Beer Topic:
@mikehurley It's not really a surprise that you only (mostly) had beers in the range where alcohol enhances flavours, not destroys it. For one thing it's kind of hard to raise a beer above 10-12% (I think naturally you might be able to get close to 20% or so, but that takes some work), and for another, this is exactly what I'm saying, above that the alcohol doesn't really bring anything, so why would brewers bother with it?
I'm not saying anything above that is undrinkable, in fact this sub-thread even started with me saying the opposite, that this 40+% beer was very much drinkable. But I am saying that this beer, and many other above 12% (rough asspull number, of course), could be equally good with a lower alcohol level, and might even have been harder to make as good as they are by targeting this high number rather than a saner one.
Yeah, if you're making it all naturally (no added alcohol), the upper limit is about 18-20% with various champagne yeasts. But then again I think there are some strains that can go 30ish%. In the US it's illegal to home distill liquor (or is that per state?) but it's not illegal to make "liquor" by brewing it straight. There are some kits sold that supposedly let you make "brandy" and "whisky" without distilling but I have no idea if they're any good.
Edit: brewing = fermenting
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@mikehurley said in The Beer Topic:
In the US it's illegal to home distill liquor (or is that per state?) but it's not illegal to make "liquor" by brewing it straight.
That's the case in most Western countries that I know of. However in the case of the high-ABV beer that was discussed earlier, they didn't "distill" the beer, they used other techniques to increase its strength, I have no idea how these are regulated (the end result is something as strong as a spirit, but it's not the same process, so it all depends how the laws are written). There are different sales regulations and excise rates depending purely on the strength (whatever the method used to reach it), but that's for selling, I don't know what are the rules for producing (if you're not selling it). It's likely an idle question anyway as these methods are probably not that easy to use outside of an industrial environment, so it's unlikely that someone would be able to use them just for "personal use" (i.e. not selling).
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@mikehurley said in The Beer Topic:
In the US it's illegal to home distill liquor (or is that per state?)
States may add on other stuff but it's against Federal law:
While individuals of legal drinking age may produce wine or beer at home for personal or family use, Federal law strictly prohibits individuals from producing distilled spirits at home (see 26 United States Code (U.S.C.) 5042(a)(2) and 5053(e)). Producing distilled spirits at any place other than a TTB-qualified distilled spirits plant can expose you to Federal charges for serious offenses and lead to consequences including, but not necessarily limited to, the following:...
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@boomzilla I don't remember exactly (and to check), but wasn't a whisky tax one of the first, if not the first, federal US tax? Or at least an attempted one, I vaguely remember that it provoked some popular unrest? I remember something about financing the first attempt at a federal army...
I guess the first way to ensure you can properly collect a tax is to ensure that the stuff you tax cannot be produced by anyone anywhere without notification...
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@remi yes, excise taxes and tariffs were the main funding sources in the beginning, and taxing whiskey was the first tax on a domestic product. And then...
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@boomzilla Yes, alcohol has a well-known effect of making people act stupid.
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Hey the Sardinians brew beer too ...
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De Garre
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Instant diabetes, basically Nuka Cola Cherry. Probably some beer also, but you can't tell. Real men with beards and power drills hate this. Therefore I approve.
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@Applied-Mediocrity
'Kriek' so sour cherry ?
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@Luhmann A very liberal interpretation of the word "sour", here having the meaning of "not at all"
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@Applied-Mediocrity
Oh euh sorry for the wrong implications ... Kriek is a type of sour cherry in Dutch/Flemish. The Brussels style of adding the cherry to Geuze Lambic beer styles gave rise to the original Kriek Lambic beers but commercially the name 'Kriek' is used for a wide range of sweet fruit beers.
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@Luhmann said in The Beer Topic:
The Brussels style of adding the cherry to Geuze Lambic beer styles gave rise to the original Kriek Lambic beers but commercially the name 'Kriek' is used for a wide range of sweet fruit beers.
I see. And there I was thinking lambic had something to do with Shakespeare
Anyway, round here these fruit beers and shandies are often called women's drinks (obvious implications are obvious). But this is 2019, so I feel like it's not a big deal anymore to come out that I find them quite to my liking
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@Applied-Mediocrity said in The Beer Topic:
I see. And there I was thinking lambic had something to do with Shakespeare
I tend to default to
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MMMMMMMMMhhhhhhhhh That's good stuff!
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@Vixen Is that... NON alcoholic?!
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@loopback0 said in The Beer Topic:
@Vixen Is that... NON alcoholic?!
before or after i add the vodka?
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@Applied-Mediocrity said in The Beer Topic:
Real men with beards and power drills
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@boomzilla In case the article doesn't load any of the pictures, here's one from a linked twet (that also didn't correctly embed in the article)
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@Dragoon said in The Beer Topic:
tapped it by flicking it three times on its side with a finger
Wrong technique. They'll have to repeat their research.
tapping method may still work for other fizzy drinks
Indeed, it works better for things like cola.
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@mott555
"Please disable your ad blocker. If you don't, certain parts of the site won't work correctly, such as auto-playing video."GOOD.
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@TwelveBaud Sorry, this content is not available in your region. BETTER.
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Gave the host a bottle of Brugse Zot just to notice the fridge came stocked with a bottle of white wine, Heineken and some local brew.
Just stick with making wine ...
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@Luhmann Something went wrong with your upload
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@PleegWat
When it doesn't work ... Keep on trying ...
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Pubs can put their chairs outside. Drinking the local beer ... St. Bernardus ...
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@Luhmann If all goes well outside gastronomy should be allowed in about two weeks in Hamburg.
Coincidentally, that's probably also the date by which the weather will actually allow for outside gastronomy.
I mean, today was the exception with a sunny 27 ยฐC but tomorrow will be a cloudy 24 ยฐC and after that it plummets down to 15 ยฐC for the next week or so.
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@Luhmann said in The Beer Topic:
In Germany ... Drinking German beer
You can see right through it. This business of calling lagers beers has to end.
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@Gribnit
Lager
Non es comprendre
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@Luhmann said in The Beer Topic:
@Gribnit
Lager
Non es comprendreWhy is that beer urine-colored and why does it allow light to pass through it?
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@Gribnit
Because it's German? It's not joking around
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@Luhmann said in The Beer Topic:
@Gribnit
Because it's German? It's not joking aroundBenedictines don't, do they. Still though. Hate to see yellow beers, even bocks.
In other news, Google Translate can do Catalan but not Flemish, so they're not completely evil yet: Per quรจ aquesta cervesa รฉs de color orina i per quรจ permet que la llum hi passi?
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@Polygeekery, some time ago you pointed me to a recipe of a Graf cider, so here's an update.
For various reasons I hadn't brewed for some time and my stocks were severely depleted -- both stocks of homemade stuff to drink, but also stocks of raw materials. So when I managed to one day, I hadn't much available. Which meant I replaced about every ingredient in the recipe by something else (you know, like the comments you sometimes see on cooking websites... "I loved your duck with orange recipe, except I had no duck so I used beef, and instead of oranges I put mushrooms, and rather than cook it in the oven I barbecued it, but that apart, it was just like you said!"). I wasn't too worried about it, but still.
I tasted the result recently and, in all honesty... meh.
It's not bad (it's undercarbonated, which is entirely my fault for not bottling it at the right time, but that's not really a huge problem with a cider, IMO), but not really one I'm going to remember. Though I'm also generally speaking not a huge cider fan, so I wasn't really expecting to love it. Still, even with that level of expectation, I was a bit disappointed. It's lacking in... well, taste, generally. I guess I could try tinkering with about everything but I'm not overly motivated to try that.
Anyway, thanks for the pointer, it was fun trying.
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Klootzakske
Best translated from Flemish as asshole but literally 'ball sack' ...Kloothommel upload fails from mobile ... If someone pings me while not mobile I might upload the actual image ...
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@Luhmann looks like they went with the literal meaning, per the logo. It's good to see B*****m scale back its broadcast obscenity to perceptible levels.
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@Luhmann said in The Beer Topic:
Kloothommel upload fails from mobile ... If someone pings me while not mobile I might upload the actual image ...
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@loopback0
Klootzak
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@hungrier
What a nobehead
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