Nominations

[tjthresh]

After weeks of pondering my nominations I have finally narrowed my list to 3:

Alaskan Amber
Sierra Nevada Pale Ale
Penn Pilsner

What do you guys have on your lists?

[deanna]

Bell's Oberon
Goose Island IPA
Three Floyds Alpha King

changing my mind:
Bell's Oberon
Bell's Two-Hearted Ale
Goose Island IPA

(Gotta' start tasting porters and stouts again. gee.)

[Oristo]

Anchor Porter
Stone's Arrogant Bastard
Sierra Nevada Harvest (except you have to drive to Chico to gen it)

[bsardin]

I agree Sierra Nevada Pale Ale
Had to add a local favorire Diamond Bear Brown
and finally Anchor Steam Old Foghorn Barleywine Ale.

[tavernjef]

So far I'm liking what I'm seeing;

Here's my nominations:

Great Lakes Burning River
Stone Double Bastard
Bell's Expedtition

[schuman1973]

My top three would have to be:

Rouge Oregon Golden Ale
Lakefront Brewery Riverwest Stein (Milwaukee Beer)
Blue Moon Belgian Ale

These are not in any particular order.

[Day]

Hmmmmm....

Lessee..Howzabout Lagunitas' wonderful IPA, Old Raspy and Old Stock- those last two from north coast.. and that's just for the ales. FatCat is one of my fave Lagers, hoppy and estery, I call it an ale drinker's lager, Sam Adams Boston Lager.
I'll prolly think of some more

Day

[fidcastro]

Although I no longer live in Portland, I am still a bit partial to NW beers, so two of my 3 are from Oregon. The last choice was difficult. It was between Far East Ireland's Connought Ranger IPA, or Edmund Fitzgerald Porter from the Great Lakes Brewery. Since the GLB lost in the finals last year to a porter, I thought they should have another shot.

Rogue Brutal Bitter
Bridgeport IPA
Great Lakes Edmund Fitzgerald Porter

Fid

[hops99]

Man, this west coast bias is strong....we all know that the best brews are from the Great Lakes, right? My nominations:

Great Lakes Edmund Fitzgerald Porter
New Glarus Uff-Da Bock
Bell's Two-Hearted IPA


:eek:

[davesarman]

I'll have to throw my support behind the midwest beers as well. My nominations:
Summit Winter Ale
New Glarus Uff-da Bock
Capital Weizen Dopple Bock

[mickstepp]

Arrogant Bastard
Three Floyds
Great Lakes Edmund Fitzgerald

[Clarkehead]

West Coast bias or not, these are mine:

Sierra Nevada Pale Ale
Stone's Ruination IPA
Gritty McDuff's Black Fly Stout

Yum Yum.

[L.H.H.H.Brown]

I'm just sad that I can't taste all those E. C. beers.

Stone A.B.
North Coast Pranqster
Pizza Port Frank's Double IPA

[Bryant]

Originally posted by hops99
Man, this west coast bias is strong....we all know that the best brews are from the Great Lakes, right? My nominations:

Great Lakes Edmund Fitzgerald Porter
New Glarus Uff-Da Bock
Bell's Two-Hearted IPA


:eek:

Nah.. The Southeast is coming on strong in craft brewing, especially at Sweetwater Brewery in Atlanta.

My three choices would be:

1) Sweetwater Exodus Porter - Atlanta Ga.
2) Sweetwater ESB - Atlanta Ga.
3) Shiner Bock -Shiner Texas

I am new here so I don't know if I am picking from a list or what..... but those should be on the list anyway. >:P~

Bryant

[BluesHarp]

1) New Glarus Hop Hearty Pale Ale
2) Lakefront Eastside Dark

..and to be really obscure:
3) Grumpy Troll Pale Ale

Got a thing for Wisconsin beers.:D

[hops99]

Grumpy Troll? Long live the mustard museum!

[dave_heath]

First of all, I love this site.

1. Beamish Stout
2. Beerman's Rip Roarin' Red
3. Sacramento Brewing Red Horse

[i12bcd8ed]

I agree with most choices.
Sierra Nevada has to come from the tap though, the bottle does not do it justice.
I would add
Pyramid's Broken Rake
Fat Tire
and a local favorite
Gridiron Ale from Jack's Pub in Fremont;)

[hopjack13]

stone arrogant bastard lost to 90min? man i gotta try that stuff!
north coast old ras. i didn't see ?
bridge port i.p.a. loss to anchor another i haven't tried

more west coast bais

[batkins]

You'll be trying the 90 Minute pretty damn soon, my friend. :D

[hopjack13]

well i said it before and i'll say it again "YOU DA MAN BILL!"
i got another address i'll p.m. to you .
cheers

[batkins]

Sounds good, I'll get it by Monday, the latest.
Cheers!
;)

[bhoshour]

Hmmmm, my top 3

1). Rogue's Shakespeare Stout
2). Shipyard Ale
3). Alaskan Smoked Porter

[skahtboi]

What? No nominations for 1554 Brussels Style Black Ale? Well, consider it nominated!

Scott

[Tom C]

Three I would nominate are:

1)Old Brown Dog, Brown Ale by Smuttynose
2)Scottish Wee Heavy by Paper City Brewery
3)IPA by Harpoon

Tom C

[Fast_Eddy]

1) Stone's Arrogant Bastard
2) Rogue's Dead Guy Ale
3) Young's Double Chocolate

[le qwak]

here's my three:
Sierra Nevada Celebration
St.Rogue Red
Victory Golden Monkey

[dawg]

1. San Francisco Brewing Co.'s current barleywine (sorry, I don't know the name)
2. Stone Arrogant Bastard
3. Anderson Valley Boont Amber

[aemikeg]

My Three:

1. Stone Ruination IPA
2. BJs Owen's IPA
3. Stone A/B

[Wheats]

I would like to humbly submit these beers as my nominations

James Page Klassic Alt Ale

Summit Great Northern Porter

Summitt Grand Boheimian Pilsner


The finest brews availible IMHO.

[Brownbeard]

OK, I gotta get me a bottle of this Arrogant Bastard. Anybody know if they ditribute in Iowa, I am gonna guess no.

[hopjack13]

Originally posted by Brownbeard
OK, I gotta get me a bottle of this Arrogant Bastard. Anybody know if they ditribute in Iowa, I am gonna guess no.
go to the stone website www.stonebrew.com
there are a list of distr. there
yah mahn your missing out, arrogant bastard's one of my faves.
also try the ruination from stone mmmmmmmmmmmmm HOPS!
and the smoked porter....well uh ......anything from stone is gunna be damn good!

[Minnman]

New Glarus Belgian Red

Moose's Tooth IPA (on tap in Anchorage)

Celebrator


(and countless other great beers that I've had the pleasure of consuming over the years).

[Quoodle]

wow so much to choose from - this is a great site
do they have to be different types
Anderson Valley Boont Amber (I had this 2 years ago and still think about it -)
La fin de Monde - Unibrue
Macaulsons Oatmeal Stout

[chazwicke]

I just can't do this. My list may be different tomorrow.

[rrfc]

Montana does put out a tasty beer, that being the mossula moose drool, but i still feel that colorodo takes the prize:

New Belgian Fat tire
Tommyknocker maple porter

[MmmBeer]

Victory Storm King Stout
Rogue Shakespeare Stout
Newport Storm Maelstrom IPA (one for the local boys!)

[lukaa]

don't you guys drink european beers :confused: come on ,best beers in the world -european beers .king of all (or should i say queen) :STELLA ARTOIS .followed by bellevue-kriek (cherry beer) and bavaria .say whatever you want

[Minnman]

That's some funky font color, lukaa.

Well, in my own defense, I mentioned Celebrator.

Stella Artois? Oh, come on now. I'm sure that we can do better than that. How about:

zum Uerige Altbier

Any number of fine real ales, appropriately poured. Ever run across Butts Barbus Barbus? Hook Norton brews? Wychwood? Thank you CAMRA for preserving these wonderful beers.

To be honest, though, there are precious few styles of beer (perhaps none, though I can't say I know of a lambic) that are not produced, and terrificaly so, within the US. Don't get me wrong, I love nothing better than a beer tour (is there any other kind of tour, really?) through Europe (and most other countries). But as most US craft beer nuts would agree, we are very, very spoiled with the variety of beers available here.

Let's take Germany as a comparison, for instance. Wonderful beers, exceptionally well crafted. But variety? I'm afraid not. You've got your Helles and Dunkles, your Hefeweizen (and, perhaps a dark and Krystal version). You have seasonal Bockbiers and some variations on the theme, like Aventinus. Then you have a few terrific regional specialties like the aforementioned Altbiers of Duesseldorf, the Rauchbiers of Bamberg or Koelschbiers from Koeln. Germany also has a few Monastic breweries that make some great beers.

But there's not much else available.

In the States, craft brewies have matured to the point where they produce all of the styles one finds in Germany, plus wonderful interpretations of Belgian brews (Ommegang, anyone?), hand-pulled
"English" real ales, Czech Pilsners, and American-zed versions of these beers. Finally, US brewers aren't inhibited by historical traditons (or the Rheinheitsgebot) and, so, are free to experiment and come up with new varieties of beer. Really, our pint glass runneth over in the US.

I'm always one to bash the country of my birth for it's Americo-centric vew of the universe. But, when it comes to beer, we've got it good.

[chazwicke]

While I would agree that we have it good here in the States, I find the British cask ales very hard to top. We have an incredible variety of beers incompassing every known style and even inventing some new ones. I enjoy our beers very, very much and there seems to be one for every mood. However, Those cask ales keep calling. I also think Stella is foul.

[Minnman]

I agree that real ale consumed in the UK is very hard to beat. I'm pleased to see a lot of craft brewers starting to produce cask ale, but I have my doubts that they are committed to serving it correctly. I'm frustrated to say that it looks like my first visit to the Real Ale Fest in Chicago is at least a couple of years off.

I'm excited, too, that bottled versions of English real ales are begining to appear on the shelves here ... for a price. Capital Brewing in Wisconsin imports Hook Norton and Robinson's brews (though not to NC). That Old Tom barleywine is amazing. I've seen stuff by Wychwood and a couple of other respected independent English breweries here in Durham

It's delicious stuff, isn't it? I'm a lapsed homebrewer but, damnit, I tell myself that when I embrace the hobby again (and I will!) I'll tackle cask ale.

[chazwicke]

I have not yet been to The Cask Ale fest in Chicago either. Maybe next spring I will go. I have just returned from the Great British Beer Festival where I must say I was spoiled. I travel to England often just to drink those real ales. I might recommend the SoBe Festival in Miami at South Beach in February (6th - 8th). I attended the fest last year and they had brought over 64 cask ales from the UK and all were handled well and were magnificent. Not to mention some excellent Belgians as well. (Sadly, I have learned that Oud Beersel has stopped brewing.) We have been able to get good beer in our area for years. (Northern Virginia / Washington DC). I too am grateful for the influx of bottle conditioned beer. I have made my reservations and ordered tickets for the World of Beer Fest in Durham on Oct. 4th. First Session. Are you planning on attending? I was at that fest two years ago and enjoyed it.

[Minnman]

I'm volunteering at the World Beer Fest this year. PM me as the date gets closer if you want to meet up.

[chazwicke]

Will do.

[steveh]

Originally posted by Minnman
Stella Artois? Oh, come on now. I'm sure that we can do better than that. How about:

zum Uerige Altbier


Or Ertveld's Wit, the new beer from Pierre Cellis? Beats the label off Stella any old day.

AFA the German beers listed, it looked like a pretty decent variety to me! And you left out German Pils, Schwartzbier, Dortmunder, Marzen/Oktoberfest, Keller Bier, Berliner Weisse - boy, all of a sudden I'm thirsty! ;)

On cask ales from micros here in the States: it's been my luck to find it served at many pubs that employ beer enthusiasts who take the time and effort to make sure it's just right.

And you guys should really check out the RAF here in Chicago. As Richard says of the GBAF (is it the GBBF now?), it's difficult to decide what you want to try next.

S.

[Quoodle]

Stella? now was that just to entice people to post?:)

I agree with most above that it is hard to beat a North American micro (in variety and taste) but the European cask is preeminant and hard to top. I still remember my trip to Wales in University and drinking mild / bitters with my cousins in Cardiff. It really woke in me the taste for beer. I have tried to return to that ever since - and succeeded whenever I've returned to Europe.

[SoxyinMO]

And the nominees are :

1. Stone Smoked Porter
2. Stone Arrogant Bastard
3. Beamish Stout

[BenP78]

With all these people drooling over super hoppy IPAs, I'm quite suprised to see no mention of:

Three Floyds Dreadnaught Imperial IPA

It's hop-alicious!
I'd round out my top 3 with:

Bells Two Hearted Ale
Hennepin by Ommegang

Hot Diggity!

[guzzler67]

My three domestic nominations:

-- Victory Storm King Imperial Stout
-- Dogfish Head World Wide Stout
-- Brooklyn Black Chocolate Stout

[hopjack13]

Originally posted by guzzler67
My three domestic nominations:

-- Victory Storm King Imperial Stout
-- Dogfish Head World Wide Stout
-- Brooklyn Black Chocolate Stout
wow ..someone likes stouts.

With all these people drooling over super hoppy IPAs, I'm quite suprised to see no mention of Three Floyds Dreadnaught

dreadnaught?! holy sh@# balls batman! thats one hoppy mutha!
i wouldn't be surprised if the 90min won again.

[Doug123]

I'm going to narrow down my favorites to just Michigan beers. In no particular order: Bell's Two-Hearted Ale, Founders Centennial Ale and Ann Arbor Brewing Company's Terminator Bock.

I just discovered this site today. Boy I'm thirsty...

[chazwicke]

Welcome Doug. Were all a thirsty bunch here.

[Herb Ninja]

1)Cantillion Gueuze, or any other lambics of theirs.
2)Boon Gueuze, or any other lambics of theirs.
3)Full Sail Pale Ale

[edit: I think Celebrator Doppelbock just knocked Full Sail off the list.]

[hopjack13]

you sure you don't wana throw in another lambic there herb?
maybe leave the full sail out, the lambics may work him over..:D

[Herb Ninja]

you sure you don't wana throw in another lambic there herb?

No i'm not sure, I just can't think of other great lambic companies at this time. :D

maybe leave the full sail out, the lambics may work him over..

uhh... what? wha? what the?

[tjones_jr]

[QUOTE]Originally posted by L.H.H.H.Brown
[B]I'm just sad that I can't taste all those E. C. beers.

I live on the east coast and can trade with you...
most of the big name West Beers I can get easily, so I'd be more interested in the obscure beers not available far from the brewery.

[chazwicke]

[QUOTE]Originally posted by Herb Ninja
[B]No i'm not sure, I just can't think of other great lambic companies at this time. :D



How about Oud Beersel or Rodenbach?

[hopjack13]

Originally posted by Herb Ninja
uhh... what? wha? what the?
the lamics are a whole other ball game then the full sail

[Herb Ninja]

Yep the full sail is way different then the lambics, a whole different planet within a beer universe.

How about Oud Beersel or Rodenbach?


Good point, Oud Beersel makes some good ones. Rodenbach makes lambics!? Ive had the Gran Cru and regular Rodenbach but never do I remember them making lambics, I must be missing something. Ohh and I remembered 3 Fonteinen(sp?), they have some good lambics as well. Bell Vue has a couple ones as well as Leifmans, nothing very special.... mmm lambic, making me thirsty...

[L.H.H.H.Brown]

TJones_Jr I'd have to know what you meant by "majors". I have no clue as to what makes it out there. As for swapping, the best way to ship? I would be interested though. Would have to let ya know what I like and vice-versa. Talk to me...

[hankhoffman]

I like a beer that I had for the first time two nights ago.

Brooklyn Brown
Guinness

:D

[chazwicke]

Welcome to the board! Most of the Brooklyn Brewery's efforts are very good. Garret Oliver is a talanted brewer.

[ZSK]

Not in any order.....

Great Lakes Dortmunder Gold
Rogue Daed Guy Ale
Saxer Jack Forst Dopplebock

[mesmartyoudumb]

1.Shiner Bock
2.Samuell Smith Oatmeal Stout (english import you'll love)
3.Arrogant bastard.

[chazwicke]

Welcome to the board ZSK and Mesmartyoudumb.

[fretlessman71]

Originally posted by mesmartyoudumb
1.Shiner Bock
2.Samuell Smith Oatmeal Stout (english import you'll love)
3.Arrogant bastard.

Still looking for someone around here that doesn't let their Samuel Smith beer SIT OUT IN THE LIGHT ALL FREAKIN' DAY....:mad: What a waste of a good beer! I don't CARE if I can see it....

[mesmartyoudumb]

I live in dallas,and i stumbled across it one day on a trip thru ftw...right near my best friends house . :eek:
So...every time i go there i get a few Arrogant bastards and a couple of each samuell smith (3$ a bottle!!).

[unkle bik]

High, new guy here.
I thought I would throw my 2 cents in:

Great Lake Christmas Ale
Creemore Springs Lager
Stoudt's IPA
Anything by Two Brothers

[fretlessman71]

Welcome unkle bik! You'll have a great time here, I'm sure.

I'm jealous... I can't find ANY of those beers here in Tennessee...

[fretlessman71]

Originally posted by hankhoffman
I like a beer that I had for the first time two nights ago.

Brooklyn Brown
Guinness

:D

I have a bottle of Brooklyn Black Chocolate Stout that I've been saving for a really cold night here. I might have a long wait this winter, though....

Welcome Hank! Come back anytime!

[Summer]

My top 3 :)

Porterhouse Red Ale (awailable in Porterhouse in Dublin, Ireland)
Smithwick´s Ale
Murphy's Stout

Irish beer rules!!

[chazwicke]

English beer rules!

[fretlessman71]

REAL beer rules! :D

[chazwicke]

REAL ALE RULES!

[fretlessman71]

What about Celebrator Doppelbock? Isn't that a lager? HUH??!?!?!??!?!?

[Summer]

:eek: OK! OK!
I have to admit that there are some superb beers in England too.
But now I'll go to the shop to buy some Finnish Christmas beer, PUP Jouluolut, a lager as dark as Guinness. It's my favourite Christmas beer from Finland.

[chazwicke]

I have a can or two of Lapin Kulta in my fridge from Finland. It has been a long time since I tried it. I sent one to Steveh. We will have to wait for his tasting notes. If I remember it was not very good. I think Koff Stout was also from Finland. It was exceptional. Anyone know for sure if Koff was Finnish?

[Summer]

:o
Lapin Kulta is noooot a good Finnish beer (not a good beer at all)... And yes, Koff is definitely Finnish. All Koff beers are made by Finnish brewery called Sinebrychoff. It's originally Finnish company, but I think it is nowadays owened by Carlsberg. I think...

[fretlessman71]

I'm finnished with Finnish beer! ;)

[steveh]

I split the Lapin Kulta with a (Finn) friend a couple weeks back - just before diving into a Packer's game. While it was interesting to taste an example from a country whose beer I've never tried, I have to say that I was a bit underwhelmed by this brew.

The Kulta poured light golden and effervescent, pretty thick white head that dissipated quickly. Clean crystal malt nose with cracker undertones, a little hop note, and a touch of DMS, but not enough to deter taking a sip.

Light and crisp in body, lighter than a Spaten Helles, perhaps even lighter than a Heineken. However, very refreshing.

Malty flavor that didn't linger long, giving way to a slight hop sharpness in the aftertaste.

All in all, a pretty lackluster beer compared to others out there.

I'd be interested to hear about the Jouluolut. Is it brewed with juniper by chance? I've read of some popular Finn beers that traditionally use juniper in their recipe.

S.

[steveh]

Originally posted by fretlessman71
What about Celebrator Doppelbock? Isn't that a lager? HUH??!?!?!??!?!?

Indeed. Along with Salvator, Optimator, Maximator, Bajuvator, and Samichlaus. And a new one called Primator from a Czech brewery - which I tried the other night...and felt the next morning!

S.

[chazwicke]

Not to mention Sufficator.

[chazwicke]

Originally posted by steveh
I split the Lapin Kulta with a (Finn) friend a couple weeks back - just before diving into a Packer's game. While it was interesting to taste an example from a country whose beer I've never tried, I have to say that I was a bit underwhelmed by this brew.

The Kulta poured light golden and effervescent, pretty thick white head that dissipated quickly. Clean crystal malt nose with cracker undertones, a little hop note, and a touch of DMS, but not enough to deter taking a sip.

Light and crisp in body, lighter than a Spaten Helles, perhaps even lighter than a Heineken. However, very refreshing.

Malty flavor that didn't linger long, giving way to a slight hop sharpness in the aftertaste.

All in all, a pretty lackluster beer compared to others out there.

I'd be interested to hear about the Jouluolut. Is it brewed with juniper by chance? I've read of some popular Finn beers that traditionally use juniper in their recipe.

S.
I was hoping you would get a chance to taste it. The Lapin Kulta was from a six pack I won as part of a silent auction a long time ago at a beer tasting. It has been in my fridge for a long time. I only tasted one and remember being very unimpressed. Still worth a try as it was brought in by a traveler and not imported. I may ultimately try another one but probably not. The Koff stout used to be imported and was a fine beer. I sometimes chose it over Taddy Porter. I recall they were very similiar beers. Again this was early 1980s and I have not seen any of it for quite some time. (probably late 80s). But it was a beer that stood out in my memory. Is it still imported?

[Herb Ninja]

If Celebrator Doppelbock is a lager, well then my respect for lagers just jumped up many points. Thats officially my favorite lager. :) The Spaten Optimator is not too shabby either, for the price. Peace, HN-

[hopjack13]

okay i was under the impression that bocks were in fact lagers...buuuuut, what about spam adams triple bock? that didn't taste like any lager?

[fretlessman71]

I think that in this case the term "bock" simply refers to a strength, but you're right; I always thought the term was reserved for lagers only. What's the dealio?

[steveh]

Originally posted by hopjack13
okay i was under the impression that bocks were in fact lagers...buuuuut, what about spam adams triple bock? that didn't taste like any lager?

You need to try Samichlaus (a lager) some time, 14% ABV. This beer was originally brewed in Switzerland, in small batches, on Christmas Eve of each year (Christmas Day?). It was fermented then lagered for the whole year to be released for the following holiday season (Samichlaus translates to Santa Claus).

The beer almost died out because a conglomo brewing company bought out the original brewery (much as what happened to Kulmbacher and the original Eisbock - but I see that's back in limited release too) and the pencil-pushers decided the Samichlaus was too much of a specialty or luxury to brew. Brewery Castle Eggenberg, in Austria, bought the trademark and revived the tradition.

I tried a bottle last week and it is most definitely a sipping beer. It has molasses flavors and vanilla/sherry undertones - some similar flavors I recall from the Sam Triples I've tasted.

S.

[steveh]

Originally posted by fretlessman71
I think that in this case the term "bock" simply refers to a strength, but you're right; I always thought the term was reserved for lagers only. What's the dealio?

The Triple Bock was Jim Koch's stab at making the "World's Strongest Beer," and actually sort of an answer to the Samichlaus - which used to carry that banner. I've heard stories that he even tried to brew it stronger, but the yeast couldn't survive the alcohol and the brew would turn to vinegar.

Funny thing is, Samichlaus was brewed with only natural ingredients and methods to get its character, while the Sam is brewed with maple syrup and aged in whiskey barrels!

I don't know why top-fermenting yeast is used in the Sam Trip, maybe to add even more flavors and aromas to the brew? Maybe the strain they found is heartier to survive the high alcohol? I do know that, given a choice, I'd take a Samichlaus over a Sam Trip.

S.

[hopjack13]

i've seen it on the shelves "sami" but never actually went out and bought one...guess i'll have to give it a whirl ;)

[chazwicke]

The Sami was brewed on December 6th of each year. The triple bock I believe had some champagne yeast used because it can survive in higher alcohol levels.

[steveh]

On the Sam web site it only lists "2 top fermenting yeast strains" in the current recipe. I don't even know - is champagne yeast top fermenting?

I wonder what sort of flavors a champers yeast might impart to barley wort?

S.

[chazwicke]

I am trying to remember from all the discussions that went on on some boards I used to frequent on Prodigy. This stuff was one hot topic. Lew Bryson might remember as he was also a regular in those old days.

Then again, It may be that I am confusing it with a recipe for hard cider that I once had. I think it may have called for champagne yeast because it tolerates higher alcohol. Probably my mistake.

I do know the sami is brewed on Dec 6th though as it is the birthday of one of my beer geek friends and he has had many gifts of it.

[hopjack13]

so is it safe to say that all bocks (with the exception of spam's triple) are indeed lagers?

[steveh]

Originally posted by hopjack13
so is it safe to say that all bocks (with the exception of spam's triple) are indeed lagers?

From those that brew ttraditionally and to style, yes: http://www.mv.com/ipusers/slack/bjcp/styleguide14.html

In this day and age of hybred yeast strains used by bigger brewers, who's to say? Does Michelob Amber Bock or Leinenkugel's Big Butt Doppelbock use a bottom fermenting yeast? Dunno - and hey, don't care! I'll stick with Spaten or Paulaner - or Capital and Sprecher...which reminds me, I have a bottle of Sprecher's Doublebock waiting in my fridge for a quiet winter's evening...

S.

[aspiditesramsay]

DEUS, from Bosteels
Grottenbier, From Pierre Celis brewed by St. Bernardus
Pliny The Elder, Russian River Brewing Co.
Westvleteren Blonde, Abbey St. Sixtus
Drakes Port Cask Imperial Stout, Drakes Brewing Co.
To be called a Bock a beer should only use a Bock yeast which is a lager yeast. A Dopple or Double Bock should use twice the grain bill approximately of a reg. bock.
Mike L.

[aspiditesramsay]

I accidentally posted a new thread under 5 faves I guess.
New here and not used to the format.

[L.H.H.H.Brown]

It's o.k. Pliny the Elder is fabulous. Yes, Bocks are Lagers but then again ther's Shiner Bock, so who's to know???

[hopjack13]

shinerbock is a real bock? i didn't even think it was beer????:p

[chazwicke]

Originally posted by aspiditesramsay
I accidentally posted a new thread under 5 faves I guess.
New here and not used to the format.

Welcome to the board!

[aspiditesramsay]

I must add one more.
Doggie Claws barleywine from Hair of the dog.
HUGE, 11.5 abv 120 plus IBU's.

[Summer]

Originally posted by steveh

I'd be interested to hear about the Jouluolut. Is it brewed with juniper by chance? I've read of some popular Finn beers that traditionally use juniper in their recipe.

S. [/B]

PUP Jouluolut IV A (alcohol content 5,2%) is an unfiltered full malt beer (dark lager) which is made of barley, hops, yeast and water. I don't know about juniper... no I don't think it has been used... I'm not an expert, though. Pup Jouluolut is really dark, so I think for may people it is a disappintment, 'cause it doesn't have as full flavour as you'd think. But most people forget that it's lager. And I like to have it with traditional Finnish Christmas food. It works well with them. I only drink it on Christmas time anyways.


I think you meant Sahti, when you asked about juniper. In Finnish Sahti, a traditional Finnish beer made in sauna, they use juniper. You shoud see http://www.beerhunter.com/documents/19133-000055.html for more info!! I've tasted Sahti once in my life on my friend's wedding, and had a terrible headache the next day... So I'm not going to say anything more ;)

[chazwicke]

Interesting article. Thanks Summer.

[steveh]

Originally posted by Summer
PUP Jouluolut IV A (alcohol content 5,2%) is an unfiltered full malt beer (dark lager) which is made of barley, hops, yeast and water. I don't know about juniper... no I don't think it has been used... I'm not an expert, though. Pup Jouluolut is really dark, so I think for may people it is a disappintment, 'cause it doesn't have as full flavour as you'd think. But most people forget that it's lager. And I like to have it with traditional Finnish Christmas food. It works well with them. I only drink it on Christmas time anyways.

Now I must ask, what's on the menu for a traditional Finnish Christmas? My Great Grandfather and Great Grandmother on my maternal Grandmother's side immigrated to the U.S. as children from Finland in the 1800s.

I think you meant Sahti, when you asked about juniper. In Finnish Sahti, a traditional Finnish beer made in sauna, they use juniper. You shoud see http://www.beerhunter.com/documents/19133-000055.html for more info!! I've tasted Sahti once in my life on my friend's wedding, and had a terrible headache the next day... So I'm not going to say anything more

Yes, that's probably the beer I read about. Are you sure the headache was the beer, or the quantity? ;)

S.

[Summer]

Originally posted by steveh
Now I must ask, what's on the menu for a traditional Finnish Christmas?

Traditional Finnish x-mas food includes (at least in my opinion)ham, potatos (with brown sauce), carrot casserole, potato casserole, swede casserole, differently made herrings and lutefisk. It varies in different areas in Finland. And nowadays there are lots of new x-mas foods also!! There is also traditional Scandinavian hot drink called Glogi. Glogi is a juice made of blackcurrant, blackberries, cherries and some other red berries, spiced with cinnamon, vanilla, cardemum and cloves. You mix the hot juice with strong red vine or a generous pour of vodka (or other hard liquor). You put also raisins and almond slices to the cup, when its served. Yummy!! (and goes easily to your head;)) It's good with gingerbread cookies...

And yep, I think it was the quantity of Sahti that gave me headache....

J.

[studentofbeer]

hehe.

i had a sahti-style brew that goose island made and i thought it was pretty tasty. but glogi, now that sounds like fun. lutefisk on the other hand...

[Summer]

Originally posted by studentofbeer
lutefisk on the other hand...

I hate lutefisk, it almost makes me puke. But I try it once a year to make sure it's still as bad as I remember ;)

J.

[chazwicke]

My mothers family were all from Norway. Lutefisk is not my cup of tea. Maybe its an aquired taste like barleywines. :)

[davesarman]

Living in Minnesota, Lutefisk is almost regarded as the state food. I, however, have resisted the offerings of it for 35 years, and see no reason why I can't last another, oh I don't know...65 years...

Now, lefse, on the other hand can be quite tasty!

(You all know what lefse is, don't you? Not nearly as hideous as lutefisk.)

[fretlessman71]

Please enlighten those of us unaware of the charms of scandinavian food!

[davesarman]

Lefse is, for lack of a better description, tortillas made from potatoes. Actually, they are can be quite bland, especially when store bought (kind of like beer, eh?) but when fresh they are great. Especially when you sprinkle some cinnamon, or spread some jam or something else sweet on them and roll them up like a crepe. My dad, who turns 76 this year, started making homemade lefse about 2 or 3 years ago. He's gotten quite good and every December has to spend several days in the kitchen (much to my mom's delight) making batches of lefse for the other people in my hometown who've grown to like it and expect it every year. Of course, you can buy lefse in the grocery store, but locally made always taste better, right? Now, I must append this story with the footnote that my experience with lefse is strictly from my Midwestern upbringing. Go to any church function where I grew up and your certain to find lefse and lutefisk (if it's winter, plus many varieties of casseroles, or as they are more properly called, "hotdish"). It may certainly be different in the Scandanavian countries from where it originated.

[fretlessman71]

OK... sounds great! But what is lutefisk?

[davesarman]

Lutefisk is, in essence, fish soaked in lye. Yes, I know, you're thinking, "my oh my, sure sounds tasty!" From a website (http://www.mirabilis.ca/archives/001345.html) that talks about this delacacy:

So what's the traditional Christmas dinner in your neck of the woods? In much of Norway, it's an "acquired taste" thing called Lutefisk, described by some as "gelatinous white-lyed cod". Just in case you dare to try it, here are a couple of recipes from the Sons of Norway site, and here are some directions from BBC Internet's Lutefisk page:

Lutefisk - Norwegian meal made of dried fish
Take some fish, preferably cod.
Hang it in the sun for a month.
When it's rock hard, take it down.
You now have "tørrfisk", which is dried fish. Smells awful. Tørrfisk can be kept for years. As long as it's kept dry.
Whenever you are in the mood for lutefisk, just get the tørrfisk from wherever you have stored it. Submerge the hard, dead, dried, smelly fish in caustic soda and leave it for 24 hours. The smell doesn't improve, but at least it becomes soft. (What doesn't become soft after a day in caustic soda?)

‘This must be wrong!’ you might think. But no, this is how it is done. When the fish looks gooey, heat it in warm water. Do not boil it, mind you. Boiling makes it rubbery, and you don't want that, it's bad enough as it is. And that's it! You have made yourself lutefisk.

This sounds horrible. And most people agree, it does taste like old, dried, dyed and re-heated fish. Norwegians use years of their life to get used to the squishy, semi-transparent piece of fishlike food wobbling on their plate soaked in grease, so do not give in on your first try. Keep your spirits up!


Here's a picture (http://www.aftenposten.no/english/bildeserier/article.jhtml?articleID=419747&bildenr=1) or two (http://www.aftenposten.no/english/bildeserier/article.jhtml?articleID=419747&bildenr=2) , but dressed up, it can look like this! (http://www.aftenposten.no/english/bildeserier/article.jhtml?articleID=419747&bildenr=8) (Notice the beer!)

[fretlessman71]

Looks dee-lish.... the beer, I mean. The beer looks good.... :rolleyes:

[chazwicke]

Originally posted by davesarman
Lutefisk is, in essence, fish soaked in lye. Yes, I know, you're thinking, "my oh my, sure sounds tasty!" From a website (http://www.mirabilis.ca/archives/001345.html) that talks about this delacacy:

So what's the traditional Christmas dinner in your neck of the woods? In much of Norway, it's an "acquired taste" thing called Lutefisk, described by some as "gelatinous white-lyed cod". Just in case you dare to try it, here are a couple of recipes from the Sons of Norway site, and here are some directions from BBC Internet's Lutefisk page:

Lutefisk - Norwegian meal made of dried fish
Take some fish, preferably cod.
Hang it in the sun for a month.
When it's rock hard, take it down.
You now have "tørrfisk", which is dried fish. Smells awful. Tørrfisk can be kept for years. As long as it's kept dry.
Whenever you are in the mood for lutefisk, just get the tørrfisk from wherever you have stored it. Submerge the hard, dead, dried, smelly fish in caustic soda and leave it for 24 hours. The smell doesn't improve, but at least it becomes soft. (What doesn't become soft after a day in caustic soda?)

‘This must be wrong!’ you might think. But no, this is how it is done. When the fish looks gooey, heat it in warm water. Do not boil it, mind you. Boiling makes it rubbery, and you don't want that, it's bad enough as it is. And that's it! You have made yourself lutefisk.

This sounds horrible. And most people agree, it does taste like old, dried, dyed and re-heated fish. Norwegians use years of their life to get used to the squishy, semi-transparent piece of fishlike food wobbling on their plate soaked in grease, so do not give in on your first try. Keep your spirits up!


Here's a picture (http://www.aftenposten.no/english/bildeserier/article.jhtml?articleID=419747&bildenr=1) or two (http://www.aftenposten.no/english/bildeserier/article.jhtml?articleID=419747&bildenr=2) , but dressed up, it can look like this! (http://www.aftenposten.no/english/bildeserier/article.jhtml?articleID=419747&bildenr=8) (Notice the beer!)


And here I thought I was bad a few weeks ago when I was looking up sites about Haggis.

[davesarman]

Originally posted by chazwicke
And here I thought I was bad a few weeks ago when I was looking up sites about Haggis.

I've had haggis and thought it was quite tasty...does that make me a hypocrite for not being willing to try Lutefisk?

(We haven't even touched on the topic of Rocky Mountain Oysters yet!)

[chazwicke]

I liked the haggis I tried too.

[SAustinTX]

Originally posted by Herb Ninja
1)Cantillion Gueuze, or any other lambics of theirs.
2)Boon Gueuze, or any other lambics of theirs.
3)Full Sail Pale Ale

[edit: I think Celebrator Doppelbock just knocked Full Sail off the list.]

How do you guys pronounce Celebrator (I assume this is the same Celebrator brewed by Ayinger?). I've heard it pronounced both CEL-uh-bray-tor and cel-EH-bra-TOR. Any official word?

[SAustinTX]

Originally posted by steveh
The Triple Bock was Jim Koch's stab at making the "World's Strongest Beer," and actually sort of an answer to the Samichlaus - which used to carry that banner. I've heard stories that he even tried to brew it stronger, but the yeast couldn't survive the alcohol and the brew would turn to vinegar.

S.

Actually, he did make a Millenium (http://www.samadams.com/beer/styles/millennium.html) edition of the Triple Bock which was 19.5-20% alcohol by volume. I never came across it to sample (I live in Texas) but I have tried the "regular" Triple Bock and found it to be virtually too rich to drink. I can't imaging drinking enough of it to get a strong buzz going without holding my nose and downing it quick like cough syrup.

[steveh]

Originally posted by SAustinTX
I've heard it pronounced both CEL-uh-bray-tor and cel-EH-bra-TOR. Any official word?

Depends on how much of a German accent you want to put on the word. Try asking for directions to the Salvator Keller with your best accent - I did and still got, "Oh - sal-VAT-or Keller!" Hah. Ja, ich bin ein dummer Amerikaner.

S.

[fretlessman71]

You dumb American, you.... ;)

[Prankasaur]

Here we go.......
Three Floyds Alpha King ( If you didn't vote for it, it means you haven't tried it.)
Bells Kalamazoo Stout ( Actually anything Bell's)
Sam Smith Oatmeal Stout
And in a close 4th....Prankasaur Electric Hops Nuclear Infusion Ale

[fretlessman71]

Prankasaur, you ought to send out samples of your ale so we can all vote for it! :D

[steveh]

Guys - you should be adding your nominations under the Make Your 2004 Nominations thread - and don't forget, no imports this year - unfortunately.

S.

[chazwicke]

No Coniston.:(

[johnoh]

Great lakes Edmund Fitzgerald Porter
Sierria Nevada Pale Ale
Great Lakes Blackout Stout

[threecb]

Can a moderator mark this thread as closed and avoid all the double posting confusion going on?

[fretlessman71]

Can a moderator mark this thread as closed and avoid all the double posting confusion going on?

;)

[threecb]

Funny, fret...real funny...:rolleyes:

[fretlessman71]

Hey... I had two hours' sleep. I'm punchy. :p