Post your latest beer consumption

nthach said:
I’ve had something similar from a brewery in Portland called Little Beast. It was called Tree Sprit. I bought a bottle just before pandemic hit(I was in Portland just before things shut down) and cracked it up some 3 years later after it was bottled. It was pleasantly funky, tart and a little sweet.

https://www.beeradvocate.com/beer/profile/47671/370099/
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Really? I had a bottle of Russian River Supplication once. But it was a sour beer aged in pinot noir barrels with sour cherries sitting in the barrel. It was a lot like a fine wine, although it was rather sour. The first time I tried it was at Russian River with their sampler rack and I had no idea what I was sampling.

Not sure what that sour beer is going to be like. I might try it next week.
 
y_p_w said:
Really? I had a bottle of Russian River Supplication once. But it was a sour beer aged in pinot noir barrels with sour cherries sitting in the barrel. It was a lot like a fine wine, although it was rather sour. The first time I tried it was at Russian River with their sampler rack and I had no idea what I was sampling.

Not sure what that sour beer is going to be like. I might try it next week.
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If that beer is brewed with Brett, depending on the strain it can be either funky like horse manure and barn house or tropical and fruit. In this case, this was the latter that accentuated the cherries.

Mixed fermentations are interesting.
 
nthach said:
If that beer is brewed with Brett, depending on the strain it can be either funky like horse manure and barn house or tropical and fruit. In this case, this was the latter that accentuated the cherries.

Mixed fermentations are interesting.
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Supplication is very much that. I have an old bottle that I kept for a couple of years before I opened it. They say that a lot of people in the wine industry aren't allowed to go anywhere near their breweries because they're afraid that the bacteria might contaminate their wines.

Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, brettanomyces, lactobacillus, and pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.​

However, I don't think that cherry beer from RR is meant to be bottle aged like their heavy-duty sours. They say it's barrel aged for 6-12 months.
 
y_p_w said:
Supplication is very much that. I have an old bottle that I kept for a couple of years before I opened it. They say that a lot of people in the wine industry aren't allowed to go anywhere near their breweries because they're afraid that the bacteria might contaminate their wines.

Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, brettanomyces, lactobacillus, and pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.​

However, I don't think that cherry beer from RR is meant to be bottle aged like their heavy-duty sours. They say it's barrel aged for 6-12 months.
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Pedio is the homebrewer’s enemy - but it’s even worse for commercial brewers. Everything pedio infects that’s not stainless steel or copper has to be tossed. No food-grade sanitizer can kill it. Paradoxically in wine, some varieties call for a little Brett or malolactic bacteria fermentation.

Years ago, White Labs - one of the three major liquid yeast suppliers to the craft brewing industry got sued by Left Hand Brewing for contaminated yeast. It was saccaromyces but it was contaminated with a mutant STA1 strain that fermented all sugars. Left Hand made some bottle bombs and bad batches of beer due to that.
 
nthach said:
Pedio is the homebrewer’s enemy - but it’s even worse for commercial brewers. Everything pedio infects that’s not stainless steel or copper has to be tossed. No food-grade sanitizer can kill it. Paradoxically in wine, some varieties call for a little Brett or malolactic bacteria fermentation.

Years ago, White Labs - one of the three major liquid yeast suppliers to the craft brewing industry got sued by Left Hand Brewing for contaminated yeast. It was saccaromyces but it was contaminated with a mutant STA1 strain that fermented all sugars. Left Hand made some bottle bombs and bad batches of beer due to that.
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I found the blurb from Russian River Brewing on their barrel aged beers and why some winemakers are afraid to visit them. But they do mention how some brewers fear it too.

WHAT IS BRETTANOMYCES?​

Brettanomyces (also known as Brett) is feared by most brewers and winemakers alike. In fact, there are some local winemakers who will not set foot in our brewpub in Downtown Santa Rosa due to our use of Brettanomyces. Brettanomyces is actually yeast, it ferments and acts the same as every other “conventional” yeast, it just has the propensity to continue fermenting through almost any type of sugar, including those natural sugars found in the wood in an oak barrel. Brett is very invasive and if not handled properly can become out of control in a winery or brewery, but, if used properly with care, it can add rich aromas and flavors of earthiness, leather, smoke, barnyard, & our favorite descriptor-wet dog in a phone booth.​
​

WHAT IS LACTOBACILLUS & PEDIOCOCCUS?​

Both Lactobacillus (Lacto) and Pediococcus (Pedio) are bacteria; they are not yeast like Brettanomyces or Saccharomyces. When used properly these bacteria will add a pleasant sourness to the beer. However, a little goes a long way, and if over used a beer can become overly sour with too much tartness.​
​
Pedio is anaerobic (meaning it lives without oxygen), and therefore a major potential spoiling bacteria in any beer. One of the major flavor developments of Pedio is the production of diacetyl (butter flavor & butterscotch). This is a flavor that we are not fond of and do not want in any our beers! Whether we like it or not, the diacetyl develops in every beer that goes through our barrel aging process. However, this flavor goes away and by the time the beer leaves the barrel it turns into a nice pleasant acidity. Pedio and Lacto, like all bacteria, are inhibited by the presence of alcohol. Because of this, some of our higher alcohol barrel beers do not have enough development of acidity by the bacteria. In these beers, we often blend a lower alcohol acidic barrel beer into the stronger, higher alcohol barrel beer to bring up the acidity.​
 
Local hangout couldn’t sell this. I got 2 6pack a FREE!!!
 

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Old man winter gave us another 3” snow while ago. Dug myself out, then my friend came by and asked and plowed up the icy spots 🍻🇺🇸🇨🇦
 

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Altamont Beer Works "Shot Away" IPA. Enjoyable. A not overly busy West Coast IPA.

A little history. You might be familiar with the Rolling Stones concert at Altamont. Original name for this brew was "Gimme Shelter." Name changed (think of the lyrics) due to Big Beer trademark dispute.

--Big Oil.
--Big Pharma.
You don't mess with
Big Beer.

I have made several trips over Altamont Pass, in the last two days alone...huge logistics warehouses in Tracy, CA. Motivation for giving this IPA "a shot."

I digress.
Back to BITOG beer tasting...
 
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No beer was harmed by this post......
I'm 74, tried a beer when I was twelve, didn't much care for it, haven't tried it again. Figure between potato chips and macaroni & cheese I've got enough monkeys on my back. Do indulge in an occasional vintage red Port, Single-malt scotch and lately been trying some Bourbon. Some of those have been quite enjoyable as well as very expensive. It's cheaper to drink for taste rather than effect.
 
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Speedy3861 said:
No beer was harmed by this post......
I'm 74, tried a beer when I was twelve, didn't much care for it, haven't tried it again. Figure between potato chips and macaroni & cheese I've got enough monkeys on my back. Do indulge in an occasional vintage red Port, Single-malt scotch and lately been trying some Bourbon. Some of those have been quite enjoyable as well as very expensive. It's cheaper to drink for taste rather than effect.
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Always drink for taste, not effect. I will say though, there has been times where the effect has taken place. ;) There's plenty of beer out there that I would cut it out completely if that was all that I had to choose from. I've never been a hard liquor drinker myself, too harsh for my taste.
 
HemiBenny said:
Always drink for taste, not effect. I will say though, there has been times where the effect has taken place. ;) There's plenty of beer out there that I would cut it out completely if that was all that I had to choose from. I've never been a hard liquor drinker myself, too harsh for my taste.
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Hence the expression "sipp'in whiskey, anything over two and I go to sleep. It's definitely an acquired taste. The REALLY dangerous stuff is Peppermint Schnapps, the sugar takes it directly into your bloodstream, found that out while using it to chase steamed clams.......when steamers were $1 a dozen.
 
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