kalidarkone
Bringing YOU round.....
Maggot said:Kali, you have to separate the smiley from the link.
Whoops!! Doh!
Best bottled beers
- Thread starter northernhord
- Start date
Whoops!! Doh!
Yetman
Cheesecar Fucksquad #1
ramjamclub said:
anyone tried this one?
worlds strongest beer 14%
Samichlaus
The santa claus beer
Its very rich, but the alcohol kind of overrides the strong flavour, so you kind of dont seem to care cos you can feel yourself getting pissed as you drink it.
One is enough
pembrokestephen said:Clue: the reason the first word in the "Brewery's" name is blurred out is because it's my surname
we're starting an investigation....
pembrokestephen
New Member
*trembles*guinnessdrinker said:
Actually, it's a revival of a Great British Brewing Dynasty, though I gather that the coincidence of surname is just that - I don't think I'm part of the lineage...
There. A Clue.
Guineveretoo
Mostly bewildered
When I was in the Tate Britain shop (dahling!) yesterday, I spotted a bottle of something called Thomas Hardy Ale, which was 11.something strength, and less than half a pint. The label said it should be treated like wine and allowed to mature.
I actually wasn't tempted, but has anyone tried this stuff?
My father pointed out to me at the time that, back in the days of Thomas Hardy and Charles Dickens and whatnot/whoever, it was common for beer to be that strong, which I hadn't realised. Was my father talking nonsense, or is it true that we have become a nation of wusses when it comes to strength of alcohol?
I actually wasn't tempted, but has anyone tried this stuff?
My father pointed out to me at the time that, back in the days of Thomas Hardy and Charles Dickens and whatnot/whoever, it was common for beer to be that strong, which I hadn't realised. Was my father talking nonsense, or is it true that we have become a nation of wusses when it comes to strength of alcohol?
Guineveretoo
Mostly bewildered
I had some cherry beer in that De Hems place near Shaftesbury Avenue or wherever it is a few months ago, and I have to say that, despite it being really strong (can't remember how much, but really strong) and tasting like cough medicine without the sweetener, it kind of grew on me. I only had one glass though (and they only sell it in little bottles), so perhaps I am not qualified to comment (particularly since I can't even remember the brand) and should just stop rabbiting and go and something useful
pembrokestephen said:
hmm [joins CAMRA]
Guineveretoo
Mostly bewildered
pembrokestephen said:
Ah, so your surname is Greene King, eh?
pembrokestephen
New Member
Curses, rumbled!Guineveretoo said:
If it weren't for you pesky kids...
pembrokestephen
New Member
Going back a bit, the pasteurisation and sterilisation biz wasn't all it could be. There are two things that keep ale from going off: one is the alpha acids in the hops (that's what provides the bitterness), which are a bactericide and killer of moulds; the other was alcoholic strength.Guineveretoo said:
The problem with alcoholic strength is that it takes lots of expensive malt to get it there. Traditionally, beer was made by doing a first run through the malt, and using that for the posh stuff, then washing out any remaining sugars with another lot of "liquor" (what brewers call "water"), to produce a wort from which they made "small beer", typically a lot lower in strength.
But brewing beers up to 11% would have been exceptional until we got a better understanding of sterility - yeast tends to ferment slower and slower as the alcohol concentration rises, and they certainly weren't up to developing special high-gravity yeasts. What this means is that the fermentation would have to have gone on for ages, and every day longer in the fermentation vessel increases the risk of mould attack, the dreaded vinegar fly, or other bacterial infection that would ruin the beer (I lost my last two batches but one to acetobacter *sob*).
I drank Thomas Hardy Ale on an occasional basis about 25 years ago, because they sold it in a pub I drank in ("The Southampton" in Surbiton, as it happens). It was like a comparatively lightly-hopped barley wine, as I remember. It was very nice, though probably wasted on my youthful palate.
Guineveretoo
Mostly bewildered
Blimey 
The Internet said:
The Oatmeal Stout is lovely too, similar to the Porter.
pembrokestephen
New Member
Now that summer looks like it might happen, I've switched to lagers for now. I might slot a couple of lighter beers (an IPA'd be good) in somewhere, too, but I'm running out of bottles...Spion said:Sam Smith's Pale Ale is nice too.
In fact I think pale ales are pretty much topping my top 5 beer styles right now. (I started fermenting an IPA on Sat)
Sweaty Betty
Hemo rising!
Kingfisher- Indian Lager
Grolsch
San miguel
Peroni
in that order
Grolsch
San miguel
Peroni
in that order
Mrs Magpie
On a bit of break...
I really miss Stingo.
Mrs Magpie
On a bit of break...
Actually can anyone recommend a good Barley Wine?
Incidentally, was at a friends house the other night and they had soem bottled lager from Lidl that was dead nice. Can't for the life of me remember what it was called though.
Also, on the subject of particularly strong beers, La Biere du Demon is pretty tasty and weighs in at 12%
Also, on the subject of particularly strong beers, La Biere du Demon is pretty tasty and weighs in at 12%
Amazingly, for a tiny town in the middle of a region known for fine wine and brandy, you can buy Abbot, Bishop's Finger and Old Speckled Hen here, at a price.
As it is my b'day Sunday, and the local is shut all day, I shall be splurging out on some Abbot. And maybe some porky scratchings. Carefuly attaching my tricoleur to the window first....
As it is my b'day Sunday, and the local is shut all day, I shall be splurging out on some Abbot. And maybe some porky scratchings. Carefuly attaching my tricoleur to the window first....
pembrokestephen
New Member
You can ferment lager at room temperature (though purists probably would ferment it in a fridge), but it really needs conditioning in a cooler place, such as a fridge. My next investment is to be a second-hand fridge for doing just that.Spion said:now that's optimism!
Do you have to ferment lager in a fridge?
I've just got an IPA on and am wondering what to do next. I feel like building up my stocks . . . so, something spring-y.
And was planning a summer ale for, errr, summer
FATBOY1990
Down South, LIGHT DRIZZLE
Corona with a slice of lime. Other than that, I could down a bottle of Budweiser in about 6 seconds...
pembrokestephen
New Member
*tries really hard not to be a snob about it*FATBOY1990 said:
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