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Best beers for brahs?

Jose_Ortiz_fan said:
Not jackin at all. This one is fabulous. And Dogfish Head...I can't believe I failed to list that brewery right off the bat. Best thing to come out of Delaware.
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Yep. TBH, I've had all the beers you've listed but one I think and Dogfish 90 minute and 60 minute each blow them all away. IMO.
 
addictionary said:
Ale right!
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Yes, a malty, slightly smoky flavored ale. Scottish ale is typically fermented a little cooler than other ales, in the mid 50s compared to the 60s to low 70s. So although it is malty and a little dark it is quite clean and crisp.
 
Gameface said:
Yes, a malty, slightly smoky flavored ale. Scottish ale is typically fermented a little cooler than other ales, in the mid 50s compared to the 60s to low 70s. So although it is malty and a little dark it is quite clean and crisp.
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That post alone multiplied my brewing knowledge by 500.
 
When it's cold outside (or whenever), just blast one of these pups and tell me the world ain't beautiful.

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QuinSnydersHair said:
Yep. TBH, I've had all the beers you've listed but one I think and Dogfish 90 minute and 60 minute each blow them all away. IMO.
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Have you tried the 120 minute? I've heard people say that although they really like the 90 min they don't care for the 120 minute much.

I think the homebrew community is a little cynical when it comes to the XX minute line of IPAs. The minutes are how long they boil the wort and the idea is that by boiling their hops longer they are extracting more of the bitterness. They also continually hop with very small additions every few minutes. A few years ago homebrewers making IPAs had these crazy complicated hop schedules imitating DFH 90 and 120 minute IPA. That trend has definately died down and most people have a single bittering addition and then 2-3 late additions for flavor and aroma and possibly an addition in the fermenter (called dry hopping) just as fermentation is finishing.

But here's a hop utilization chart for time. It illustrates why most people boil for 60 min and use a single 60 min hop addition. A little more is gained by going 90 min, but boiling longer requires more volume at the beginning of the boil and tends to darken the wort more.

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Gameface said:
Here's essentially how I read your post.

"I do not like meat :/. Hate tacos. I am typical European who likes chicken. Give me nuggets or fried eggs any day."
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American Pilsner is the second greatest gift God ever gave humanity, especially the watery 3.2%. Freakazoid was correct about #1 (teenage sex).
 
Gameface said:
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When I was back in SLC this summer, I did the honorable thing and tried some of these convenience-store local brews from Moab Brewery. Not bad taste, but for ****'s sake, the ABV is still 4%. It makes me sad that smaller, local breweries have to make this tripe. I'm not saying my beer has to be high point to be good (yeah, I am), but it's a cold day in hell when this is my top choice, namsayin.
 
BTW, if PKM hasn't hired a chef to run a kitchen in your brewpub then y'all are both retarded. It's a business match made in heaven and I'm surprised it hasn't happened yet.
 
franklin said:
American Pilsner is the second greatest gift God ever gave humanity, especially the watery 3.2%. Freakazoid was correct about #1 (teenage sex).
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Yeah, I think American Pilsner (American light lager, tbp) is a marvel of the brewing world.

Don't know if you're pushing my buttons on purpose but the beer we buy at the grocery stores in Utah is 4%abv. ABV (alcohol by volume) is the standard way to measure alcohol content in pretty much all alcoholic beverages. ABW (alcohol by weight) is pretty much only used to exaggerate how weak Utah beer is. 3.2%ABW = 4%ABV

Funny example, Corona Extra sold in Utah is 4%abv. Corona Extra sold in Evenston is 4.2%abv. Same for Bud Lite. Budweiser is only 5%abv. I've heard many people say that all beer outside Utah is at least 6%abv, but that simply isn't true. I get a pretty good laugh at people driving all the way to Evenston or Wendover only to haul back a couple cases of Corona for the extra 0.2%abv. Of course they're comparing 4.2%abv to 3.2%abw so they think they're getting a lot more alcohol than they really are.

Funnier still is when they act like they got trashed off 2 beers and talk about how you can't piss fast enough to get drunk off Utah beer.
 
Jose_Ortiz_fan said:
When I was back in SLC this summer, I did the honorable thing and tried some of these convenience-store local brews from Moab Brewery. Not bad taste, but for ****'s sake, the ABV is still 4%. It makes me sad that smaller, local breweries have to make this tripe. I'm not saying my beer has to be high point to be good (yeah, I am), but it's a cold day in hell when this is my top choice, namsayin.
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Agreed.
I live in slc and I never drunk beer that isn't from the liquor store..... gotta have the highest alcohol content
 
Gameface said:
Yeah, I think American Pilsner (American light lager, tbp) is a marvel of the brewing world.

Don't know if you're pushing my buttons on purpose but the beer we buy at the grocery stores in Utah is 4%abv. ABV (alcohol by volume) is the standard way to measure alcohol content in pretty much all alcoholic beverages. ABW (alcohol by weight) is pretty much only used to exaggerate how weak Utah beer is. 3.2%ABW = 4%ABV

Funny example, Corona Extra sold in Utah is 4%abv. Corona Extra sold in Evenston is 4.2%abv. Same for Bud Lite. Budweiser is only 5%abv. I've heard many people say that all beer outside Utah is at least 6%abv, but that simply isn't true. I get a pretty good laugh at people driving all the way to Evenston or Wendover only to haul back a couple cases of Corona for the extra 0.2%abv. Of course they're comparing 4.2%abv to 3.2%abw so they think they're getting a lot more alcohol than they really are.

Funnier still is when they act like they got trashed off 2 beers and talk about how you can't piss fast enough to get drunk off Utah beer.
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so let me ask you a question.
Are beers in other states showing on the label the alcohol amount calculated in a different way than the labels in utah?

That question structure sucked.

Is utah advertising thier alcohol content differently than everyone else?
 
fishonjazz said:
so let me ask you a question.
Are beers in other states showing on the label the alcohol amount calculated in a different way than the labels in utah?

That question structure sucked.

Is utah advertising thier alcohol content differently than everyone else?
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No. Most beer like Busweiser, Corona, don't list their abv (correct me if I'm wrong). Most "craft" brew does. When they do list it, as far as I've ever seen, it is listed as an ABV.

ABW was popular just after the end of prohibition because it produces a smaller number (25% smaller than ABV), so it was less scary for the pro-prohibitionists. But it is not typically used at all today.

I use this site to find abv for various beers. https://www.realbeer.com/edu/health/calories.php

EDIT: Swear I've looked up Corona Extra half a dozen times and it was 4.2%abv. Looked at my link and it's listed as 4.6%. So, maybe worth the 2hr drive to Evenston? Nah, probably not.
 
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Is there seriously another reason to drink beer outside of alcohol content?
 
Gameface said:
Well, while acquiring the alcohol it's nice if it also tastes good.
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That was my point, so instead of derailing this fine thread I made a new one to dissect why we drink, or don't drink.
 
I have yet to find ale that tastes good, sorry you all ale lovers. Here is few local Canadian beers which I find acceptable.

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AKMVP said:
I have yet to find ale that tastes good, sorry you all ale lovers. Here is few local Canadian beers which I find acceptable.
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Define "ale"

Seriously, to me it's kind of like saying you don't like Chinese food because you've tried the entire line of LaChoy offerings and didn't enjoy them. The world of ale is vast and diverse.

Now that's not to say that ales don't typically have a certain character, because in general they do. But there are beers that emphasize that character and there are ones that absolutely minimize it. Not a commercial offering but a very popular homebrew recipe called "Cream of Three Crops" is one that brewers often make for their non ale loving friends and family. https://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/

I've only used Scottish ale yeast in my Scottish ales, but it's a super clean ale yeast and I bet I could make a very light, very clean, very non ale-like beer with a simple recipe.

It's also possible that you like the noble hops that commercial lagers typically use as well as just preferring very lightly hopped beers in general. If it is a hop issue then I assure you, it's not an ale vs lager thing.
 
Gameface said:
Yeah, I think American Pilsner (American light lager, tbp) is a marvel of the brewing world.

Don't know if you're pushing my buttons on purpose but the beer we buy at the grocery stores in Utah is 4%abv. ABV (alcohol by volume) is the standard way to measure alcohol content in pretty much all alcoholic beverages. ABW (alcohol by weight) is pretty much only used to exaggerate how weak Utah beer is. 3.2%ABW = 4%ABV

Funny example, Corona Extra sold in Utah is 4%abv. Corona Extra sold in Evenston is 4.2%abv. Same for Bud Lite. Budweiser is only 5%abv. I've heard many people say that all beer outside Utah is at least 6%abv, but that simply isn't true. I get a pretty good laugh at people driving all the way to Evenston or Wendover only to haul back a couple cases of Corona for the extra 0.2%abv. Of course they're comparing 4.2%abv to 3.2%abw so they think they're getting a lot more alcohol than they really are.

Funnier still is when they act like they got trashed off 2 beers and talk about how you can't piss fast enough to get drunk off Utah beer.
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That's a pet peeve of mine as well. I enjoy the surprised looks I get when I tell people that out of state Bud Light they're "getting smashed off of" is only .2% higher than Utah Bud Light, or about 5% more alcohol.

I prefer the watery stuff and never got the hipster Utarh beer sucks bros nonsense.
 
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