Re: Now...sipping?
Posted: Sun Feb 28, 2021 1:15 am
These just started showing up around me. I wasn't sure if I would be in the mood for a wheat pale ale but I wanted to try a beer I hadn't had before and damn this is fantastic.
Spin The Blackest Circles
http://spintheblackestcircles.org/bb/
http://spintheblackestcircles.org/bb/viewtopic.php?f=21591&t=77053
Mateo Sanboval wrote: ↑Sun Feb 28, 2021 1:20 am Three Floyds makes very good beer. I've not had Gumballhead, but I'm not surprised it's juice is worth the squeeze.I'm a big fan of Zombie Dust and Alpha King so I figured this one would be at least a quality beer.
CrossedPete wrote: ↑Mon Mar 01, 2021 3:06 am IPA’s are my jam @mateo the colour looks perfect. It looks really tasty. What’s the %?I dont recall exactly, but in the 7.0 - 7.5% range for certain.
Mateo Sanboval wrote: ↑Mon Mar 01, 2021 6:16 amNice. I’ve had a many IPAs in that Danger zone. (7-8.5%). I feel it’s right in the sweet spot where the beer can taste so good it’s dangerous how much you can drink.CrossedPete wrote: ↑Mon Mar 01, 2021 3:06 am IPA’s are my jam @mateo the colour looks perfect. It looks really tasty. What’s the %?I dont recall exactly, but in the 7.0 - 7.5% range for certain.
CrossedPete wrote: ↑Tue Mar 02, 2021 3:29 amI have some triple IPA's I'd like to send you.Mateo Sanboval wrote: ↑Mon Mar 01, 2021 6:16 amNice. I’ve had a many IPAs in that Danger zone. (7-8.5%). I feel it’s right in the sweet spot where the beer can taste so good it’s dangerous how much you can drink.CrossedPete wrote: ↑Mon Mar 01, 2021 3:06 am IPA’s are my jam @mateo the colour looks perfect. It looks really tasty. What’s the %?I dont recall exactly, but in the 7.0 - 7.5% range for certain.
Mateo Sanboval wrote: ↑Tue Mar 02, 2021 3:58 amAnd I would happily take them. Honestly I’m a pretty big fan of strong beers in general but when it comes to IPAs the hoppier the betterCrossedPete wrote: ↑Tue Mar 02, 2021 3:29 amI have some triple IPA's I'd like to send you.Mateo Sanboval wrote: ↑Mon Mar 01, 2021 6:16 amNice. I’ve had a many IPAs in that Danger zone. (7-8.5%). I feel it’s right in the sweet spot where the beer can taste so good it’s dangerous how much you can drink.
I dont recall exactly, but in the 7.0 - 7.5% range for certain.
CrossedPete wrote: ↑Tue Mar 02, 2021 4:30 amCareful, now. Hops don't have anything to do with ABV as I'm sure you know. I could pour you a beer that tastes like a cat pissed on a pile of weed and pine needles that was only 3.2%. But what would be the point in that.Mateo Sanboval wrote: ↑Tue Mar 02, 2021 3:58 amAnd I would happily take them. Honestly I’m a pretty big fan of strong beers in general but when it comes to IPAs the hoppier the betterCrossedPete wrote: ↑Tue Mar 02, 2021 3:29 amI have some triple IPA's I'd like to send you.
Nice. I’ve had a many IPAs in that Danger zone. (7-8.5%). I feel it’s right in the sweet spot where the beer can taste so good it’s dangerous how much you can drink.
Mateo Sanboval wrote: ↑Tue Mar 02, 2021 4:40 amYeah totally I was just saying I’m not afraid of the hops. I’ll be the first one to admit when it comes to the technical side of the beer my knowledge is limited. I usually go by taste and smell. I have a couple buddies that are way into beer so I’ve learned a little along the way. For example when you called it a “fire IPA” now the term fire are you using it like “Hey this beer is delicious. It’s on fire.” Or is there such thing as a Fire IPA? If so what exactly makes it Fire?CrossedPete wrote: ↑Tue Mar 02, 2021 4:30 amCareful, now. Hops don't have anything to do with ABV as I'm sure you know. I could pour you a beer that tastes like a cat pissed on a pile of weed and pine needles that was only 3.2%. But what would be the point in that.Mateo Sanboval wrote: ↑Tue Mar 02, 2021 3:58 amAnd I would happily take them. Honestly I’m a pretty big fan of strong beers in general but when it comes to IPAs the hoppier the better
I have some triple IPA's I'd like to send you.
Mateo Sanboval wrote: ↑Tue Mar 02, 2021 5:27 am I was just being a hammy bastard and punning the slang term 'fire' which you've defined above with the actual fire I was using to light my photo of said beer. In actuality it was a West Coast Hazy IPA which is more aromatic and juicy than a traditional Hazy IPA or New England/North East IPA which are thicker in body.sorry you had to dumb it down for me
Bezulsqy wrote: ↑Tue Mar 02, 2021 2:07 pm Interesting beer talk good people.Belgian beers tend to age pretty well as far as I know due to the yeast used. It will continue to change aspects of the beer as time goes on. Belgian sours I'm not as well versed in, we only get a handful around where I live and I drink them immediately. The sours I was referencing are fruit heavy sours that have been a huge boom lately in the states. Guava strawberry peach fruit, etc. loses it fresh flavors quickly
At the start of this year I had around 100 different beers in my storage. now I believe I have around 90. Most of those are Belgian sours or heavy beers. Those age mighty fine. I opened a bottle from 2001 past fall and that tasted amazing. Another bottle from 2010 also tasted brilliant.
The problem I have is that I also love IPAs and those I drink as soon as possible which means the shelf life of my beers in storage keeps on climbing. And my girlfriend doesn't like sour beers so opening a 75cl bottle to drink by myself is not something I do often.
I need to stop buying this stuff. It is getting out of hand.
inksb wrote: ↑Tue Mar 02, 2021 2:27 pmAdjunct beers in general tend to loose their adjunct flavors quickly. Especially fruit. The difference between a pastry sour and a barrel aged sour is night and day in terms of construction. I'd also note that while some darker beers age extremely well (as you say Inks) there are plenty of porters and stouts that also taste better fresh. Ageing packaged beer can be a crapshoot and even people who "know what they're doing" find themselves with a five year old bottle of BBA Coffee Stout that barely hints at a bean or a similarly aged Barleywine that's turned to molasses.Bezulsqy wrote: ↑Tue Mar 02, 2021 2:07 pm Interesting beer talk good people.Belgian beers tend to age pretty well as far as I know due to the yeast used. It will continue to change aspects of the beer as time goes on. Belgian sours I'm not as well versed in, we only get a handful around where I live and I drink them immediately. The sours I was referencing are fruit heavy sours that have been a huge boom lately in the states. Guava strawberry peach fruit, etc. loses it fresh flavors quickly
At the start of this year I had around 100 different beers in my storage. now I believe I have around 90. Most of those are Belgian sours or heavy beers. Those age mighty fine. I opened a bottle from 2001 past fall and that tasted amazing. Another bottle from 2010 also tasted brilliant.
The problem I have is that I also love IPAs and those I drink as soon as possible which means the shelf life of my beers in storage keeps on climbing. And my girlfriend doesn't like sour beers so opening a 75cl bottle to drink by myself is not something I do often.
I need to stop buying this stuff. It is getting out of hand.
Mateo Sanboval wrote: ↑Tue Mar 02, 2021 4:30 pmI found a bottle of Dogfishhead 120 Minute in my cupbard recently from 2014, I have no recollection of putting it away and no idea why I would have "aged" it, probably just cleaning up one day and stuck it in there out of the way and completely forgot about it. I wonder how that tastes.inksb wrote: ↑Tue Mar 02, 2021 2:27 pmAdjunct beers in general tend to loose their adjunct flavors quickly. Especially fruit. The difference between a pastry sour and a barrel aged sour is night and day in terms of construction. I'd also note that while some darker beers age extremely well (as you say Inks) there are plenty of porters and stouts that also taste better fresh. Ageing packaged beer can be a crapshoot and even people who "know what they're doing" find themselves with a five year old bottle of BBA Coffee Stout that barely hints at a bean or a similarly aged Barleywine that's turned to molasses.Bezulsqy wrote: ↑Tue Mar 02, 2021 2:07 pm Interesting beer talk good people.Belgian beers tend to age pretty well as far as I know due to the yeast used. It will continue to change aspects of the beer as time goes on. Belgian sours I'm not as well versed in, we only get a handful around where I live and I drink them immediately. The sours I was referencing are fruit heavy sours that have been a huge boom lately in the states. Guava strawberry peach fruit, etc. loses it fresh flavors quickly
At the start of this year I had around 100 different beers in my storage. now I believe I have around 90. Most of those are Belgian sours or heavy beers. Those age mighty fine. I opened a bottle from 2001 past fall and that tasted amazing. Another bottle from 2010 also tasted brilliant.
The problem I have is that I also love IPAs and those I drink as soon as possible which means the shelf life of my beers in storage keeps on climbing. And my girlfriend doesn't like sour beers so opening a 75cl bottle to drink by myself is not something I do often.
I need to stop buying this stuff. It is getting out of hand.
inksb wrote: ↑Tue Mar 02, 2021 1:34 pm I'll add to Mateo's comments on beer aging. Like he said hop flavors have diminishing returns as it ages. I learned this many years ago when I had a friend send me a case of one of my favorite beers (just so happens to be the one I posted not too long ago, Lunch). I tried to savor them but after about 3 months I started to notice a drastic change in the flavor profile which made me sad as I had around half a case left, I then drank them all very fast and saved one last one to check a few months later for science purposes, it did not taste great lol.Thanks for your input/info. I think I might start drinking some of these beers. I would much rather enjoy my favourite beer than sour on it.
As for stouts and porters, lots of those can be aged and improve flavors as they get older. I don't ever age anything like that though, I'm too impatient.
I've been out of the beer making game for quite a few years so my knowledge on what goes into the process of a lot of new styles that are dominating the market is much more limited. I have noticed that Sours really lose their flavor after a few weeks which was quite disappointing to discover when I was saving a few beers for my brother to try.