BeerBorg

Black and Tan

cool tea...

Irish Reddish

This is a new style for me. First impressions: It smells funny. It tastes like funky vinegar at first, then a very dry cider. But I want to keep drinking it! I think it would be good with some rich cheeses or salami, maybe Columbian food.

I haven't had that one, but FWIW, a good one should taste more lemony then truly vinegary. IE, sour like you made lemonade, but forgot the sugar - not like malt or cider vinegar like. And it should not necessarily be *really freaking sour*. Going over the top with the sour and/or using too much bittering hops in a sour is an unfortunate American thing (we seem to like pushing things over the top, but sours are not IPAs so...). Sometimes it's kind of cool if you can handle it as a "sipping beer" but it's not necessary, and not so good if you want to drink a lot of it like lawnmower beer. The salt should not really be noticeable as "salty".

The Sierra Nevada one I like a lot.

mashani wrote:The Sierra Nevada one I like a lot.

I looked for that, they didn’t have it. I’m going to try another place with a huge selection tomorrow.

alb wrote:

mashani wrote:The Sierra Nevada one I like a lot.

I looked for that, they didn’t have it. I’m going to try another place with a huge selection tomorrow.

FYI, if it was some other sour style (the types that are typically long aged and are meant to oxidize a bit) some bit of vinegary vibe can be appropriate. But that kind of thing is still tempered in a good one, it will seem kind of fruity too like tart cherries or the like, have a sherry like vibe even - not just vinegary. It shouldn't ever scream "I Iz Vinegar!".

Sierra Nevada Brew Camp Tropical IPA. Looks like a limited release, or maybe a limited time offering. It'll probably never appear at home, so I guess I'm lucky I'm not home tonight.

Leffe Blonde Belgian Ale

Stone and Sierra Nevada NxS IPA. This is pretty good. The pine really comes through strong, with just a little hint of fruitiness in the aftertaste.



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Sampling the wares at Royal Oak Brewery.

Since the wife bailed on going out to the local wine bar tonight (something about rain... psshah...), I decided to open one of my last two bottles of the brown ale I did in early '14 with Southyeast Labs HS2 yeast (harvested from honeysuckle plants at Blackberry Farms in the mountains of East Tennessee). blended with Brett L. Wish I had a ton more of this left. If I had it to do over again, I would cut down on the roasty malts in the recipe, as the roast fights a bit with the funk and sour (IMHO), but I'm very, very happy with this beer at the two year mark.

Airways Brewing Seat Kicker IPA; easy drinking, citrus forward hop aromas.

Eenie, meenie, or miney. Not sure which yet.

Maybe more then one.

Don't recall seeing a Doree in the regular store before. Last one of those I had was sent to me along with some other hard to find Belgian beers in a "care package". They used to not really distribute it, you could only get it at the monastery doors. (it's Chimay's patersbier as such, the monks beer). And discussing Kölsch in the other thread, made me want one. A real one from Köln. Not one of those American fake ones made with Chico yeast.

I absolutely love Doree. They just started carrying it here in maybe the last year or two, I think...