:beers: The Beer Topic
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@Gribnit said in The Beer Topic:
@loopback0 I can also recommend "Fin du Monde" as a good last beer.
"brewed in Canada"
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@loopback0 said in The Beer Topic:
@Gribnit said in The Beer Topic:
@loopback0 I can also recommend "Fin du Monde" as a good last beer.
"brewed in Canada"
so not even if it were the last beer you ever drank? last? ???
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@Luhmann said in The Beer Topic:
@Luhmann
Have the polished wiki because there doesn't seem to be an English versionOh, shit! I thought you were joking.
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Meanwhile, in Ireland...
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So apparently after not being brewed anymore, then being brewed again, then not anymore, it's now being brewed again. We'll see in a few years how it ages...
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Beer related
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Corner. Belgian triple, because the alternative was Dutch horse piss.
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@Luhmann said in The Beer Topic:
Corner. Belgian triple, because the alternative was Dutch horse piss.
I think hackers have corrupted that article!
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@mott555
Just be happy there was no Polish version
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@Luhmann said in The Beer Topic:
Just be happy there was no Polish version
Polish beer isn't as bad as Dutch.
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@dkf
Still miles behind the real Belgian stuff
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@boomzilla Coconut is best LaCroix flavor.
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@Luhmann said in The Beer Topic:
@Gribnit said in The Beer Topic:
Coconut is best LaCroix flavor.
But is it better then tide pods?
Is it better than go fuck yourself? I like coconut LaCroix.
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@Gribnit I suspect some kind of 'ing on your part.
In this part of the world (and I assume in @Luhmann's as well since it's a close neighbour), "La Croix" does not refer to (apparently, I had to google it) some kind of fizzy drink, but rather to some kind of cleaning products ("eau de javel" = bleach):
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@remi said in The Beer Topic:
("eau de javel" = bleach):
TIL, never heard it called that before.
Potassium hypochlorite was first produced in 1789 by Claude Louis Berthollet in his laboratory located in Javel in Paris, France, by passing chlorine gas through a solution of potash lye. The resulting liquid, known as "Eau de Javel" ("Javel water"), was a weak solution of potassium hypochlorite
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@Cursorkeys It's the only name ever used in France, usually simply abbreviated as "javel". There is AFAIK no other commonly used translation of "bleach" (I'm pretty sure someone will me with some technical word that can be used in some domains e.g. Wiki links "bleach" to "blanchiment", but in everyday's life no one would ever use anything else than "javel").
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@remi said in The Beer Topic:
I'm pretty sure someone will me with some technical word
"Sodium hypochlorite"
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On a not-entirely-unrelated note and to get back on topic, I think I already mentioned in the past that once, while tasting various beers with my brother, we were surprised to find a strong grapefruit flavour in a lot of them. While that might have been expected for some IPA-like stuff with American hops, it was surprising for many other ones. After a while, we found out that the washing liquid we were using was grapefruit-scented, and we didn't rinse glasses properly after washing them.
On another not-entirely-unrelated note but this time not really on topic, one time my mother had filled a water pot with bleach to clean it up (don't ask me why she used bleach for that specifically, it does sound weird now) and let it stand in a corner of the kitchen. Someone unknowingly picked it up to fill a glass of squash, and we all marvelled at how bright green mint squash turned to some kind of whitish mud (before smelling the water and finding out what it was -- there was no risk of anyone actually drinking it given how strong it smelled, although it probably wasn't very wise from my mother to have left it in the kitchen).
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@kazitor That's not a French word
(edit: wiki says "'hypochlorite de sodium", and the generic term that I've seen used in e.g. industrial cleaning industry, or stuff like washing machine manuals that don't want to cite a specific product type, is "agents de blanchiment" i.e. whitening agents)
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@remi said in The Beer Topic:
@Gribnit I suspect some kind of 'ing on your part.
In this part of the world (and I assume in @Luhmann's as well since it's a close neighbour), "La Croix" does not refer to (apparently, I had to google it) some kind of fizzy drink, but rather to some kind of cleaning products ("eau de javel" = bleach):
Thanks, but I'm sticking with reflexive anger. TIL, though.
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@remi said in The Beer Topic:
@Cursorkeys It's the only name ever used in France, usually simply abbreviated as "javel". There is AFAIK no other commonly used translation of "bleach" (I'm pretty sure someone will me with some technical word that can be used in some domains e.g. Wiki links "bleach" to "blanchiment", but in everyday's life no one would ever use anything else than "javel").
As an expert in languages of the world I can assure you that the proper word is "le bleach"
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Beer of the day ... Omer Blond
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In Germany ... Drinking German beer
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Schnell!
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The other day I had a Chimay White at a restaurant. I've had other Chimays before, and this one was fantastic just like those. I wish they weren't so damn expensive though.
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@hungrier said in The Beer Topic:
Chimay White
€1,80 for a bottle of 33cl, normal blue one seems to go around €1,50
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@Luhmann That's quite a bit less than $12 CDN (restaurant price). But I looked up how much it costs at the liquor store, and it's actually not too bad.
For some reason the white is cheaper here?
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@hungrier
café/bar/restaurant prices will be in the €5-6 price range easily. So your price actually isn't that much higher, given that it is shipped across an ocean.
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Cyclisme à la Belge: cycle 20km then sit down at the nearest cafe to have a beer, a dark Mc Chouffe in this case.
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@Luhmann
For those obsessed with beer prices: €3,70Also: for those obsessed with csi-ing pictures, I didn't completely cut out the lady of the house
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Never send your gf to get beer ... Ask for Omer get a Rodenbach
I guess I'll be drinking Rodenbach then ...
Also: €3, but there is some live music and the drunk guys finally give up on beach volley
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@Luhmann I was interested in why it's so red though, so TIL it's supposed to look like that because it's "Flanders red ale".
BTW, on that page it does say something about Omer Vander Ghinste Brewery making a beer like that, so which one were you actually intending to drink?
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Correct Brewery but their most common one is a traditional blond
Correct region as well because Rodenbach is Roeselare & Omer is Kortrijk so it's only a fart apart.
TIL from the wikipedia:
Bij het opstarten van de brouwerij liet Omer Vander Ghinste in de cafés brandglasramen plaatsen met het opschrift 'Bieren Omer Vander Ghinste'. Aangezien men deze wegens de hoge kostprijs niet snel kon vervangen, kreeg elke oudste zoon in de volgende generatie ook de naam Omer.
So around 1892 Omer Vander Ghinste started a brewery and as promo thing they gave cafés sporting their beer a glas-in-lead window. Because this promo was expensive the following generations of brewers where are also called Omer.
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Beer of the day: Cornet
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A really good local microbrewery not far from home had a locally-brewed stout that was 17% ABV. I was really intrigued, but I was also driving. Maybe next time.
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@mott555 My experience is that high ABV beers are rarely worth the ruckus that is made around them. They might be good, I'm not saying that high ABV implies bad beer, but at those levels the alcohol content is just a gimmick, not a real flavour component. Basically, they could have made the same beer with less alcohol. Which again isn't to say that the beer isn't good, but rather that you should base your decision of whether to taste it or not on everything else but the ABV.
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@remi I'm sure it's just a gimmick, but it's a gimmick I'd like to try once.
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@mott555 Yeah, sure. There is no harm in trying a gimmick, if you don't expect too much from it. And if you like the rest of their beers, it's likely that one will also be good.
Some years ago I tried some of Brewdog high ABV beers (can't remember whether it was the Tactical Nuclear Penguin or Sink the Bismarck... maybe I tried both?). It was a nice-ish beer, because they know how to make good beer so it was properly done, but nice-ish only because at that ABV (somewhere around 40% IIRC), the alcohol no longer enhances anything, but starts to erase other flavours.
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@remi said in The Beer Topic:
It was a nice-ish beer, because they know how to make good beer so it was properly done, but nice-ish only because at that ABV (somewhere around 40% IIRC), the alcohol no longer enhances anything, but starts to erase other flavours.
Yikes. Might as well just spike some beer with some grain alcohol at that point.
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@boomzilla As far as I remember, that beer was essentially a (self-inflicted) challenge. At one point for some reason (probably because they liked to play the punks disrupting the well-settled habits of the rest... it's partly just their marketing stance, but why not?) they decided to brew the strongest (by alcohol content) beer in the world.
Then a German brewery took (back?) that record and brewed something stronger, so they brewed a second, even stronger beer to re-take the record, and in fitting with their image, called it "Sink the Bismarck", for obvious (I guess?) reasons. They themselves admitted that it was a gimmick and that they had to stretch the definition of beer to allow them to use some kind of alcohol concentration method. They might have used reverse osmosis which, IIRC is used to make non-alcoholic beers so they could use that same technique (in reverse!) and still feel they were entitled to call it a beer.
But they still managed to make it drinkable. In fact, for the first sip or two, you could not really feel that it was that strong, it tasted like a very heady barley wine or trappist. So honestly not as bad as it sounds. But I suspect they had to work much harder to make it drinkable at that strength than they would have at a lower strength, and apart from the novelty value, it really wasn't worth it. I'd usually try to age this kind of beers for a few years, but I suspect that at this strength, it's not actually going to work.
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@remi said in The Beer Topic:
@mott555 My experience is that high ABV beers are rarely worth the ruckus that is made around them. They might be good, I'm not saying that high ABV implies bad beer, but at those levels the alcohol content is just a gimmick, not a real flavour component. Basically, they could have made the same beer with less alcohol. Which again isn't to say that the beer isn't good, but rather that you should base your decision of whether to taste it or not on everything else but the ABV.
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.
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@remi said in The Beer Topic:
They might have used reverse osmosis which, IIRC is used to make non-alcoholic beers so they could use that same technique (in reverse!) and still feel they were entitled to call it a beer.
It's actually made as an extreme form of Eisbock, they simply keep repeating the fractional freezing process until the remaining liquid has the desired strength. At least that's what I read about it back when they released it.
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@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.
True, but that's for beers up to, say, 10-12% abv or so. Above that, you need such strong maltiness to balance the alcohol that each one becomes too strong. You can still manage to make something drinkable (as the Brewdog example shows), but instead of being about adding flavour to the beers, it's about not destroying what's left. Mind you, it's probably an interesting technical challenge for a brewer. But to the drinker, I've never found that very high alcohol levels are a very convincing thing.
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@JBert said in The Beer Topic:
@remi said in The Beer Topic:
They might have used reverse osmosis which, IIRC is used to make non-alcoholic beers so they could use that same technique (in reverse!) and still feel they were entitled to call it a beer.
It's actually made as an extreme form of Eisbock, they simply keep repeating the fractional freezing process until the remaining liquid has the desired strength. At least that's what I read about it back when they released it.
Oh, OK. I remember the two techniques as the standard ways (I think?) to remove/concentrate alcohol in beers, and somehow I thought they were using osmosis, but apparently I was wrong. Since they don't do this beer regularly (that I know of), maybe fractional freezing was easier to implement for a one-off...