OMG, I’ve quit so many homebrew clubs because of their unnatural fascination with hops, Hops, HOPS!!! Boil 'em, brew on 'em, back 'em in your taps… HOPSSS!!!
If i wanted to feel like I’ve just been smacked in the face with a bag of fresh grass cuttings, I’m sure I could pay a guy.
One fucking guy was making hops extracts to DROPPER into his Hazy New England IPA so there was a fucking green oil slick on top. I quit on the spot, got up and walked out.
Reference brewing in to US is a lost art. Present a Kölsch or a Maibock in spec and they shit on you because its too sweet, but if you just make it an Imperial with more hops…?
Ptui.
Can’t a man get a sour or two? Maybe some regional cider, if it’s not too much to ask?
Have you ever had a hopped cider?
Sour beers are where it’s at
Breweries are everywhere now but when I go and there isn’t even one sour on the list I get really disappointed.
I had the best sour a few weekends ago in NH. I really wish there was a wider variety around. They’re always my favorite. Love a good stout too.
It’s true. Especially on the east coast.
I was down in Austin not long ago. Went to Jester King. Wow, cool brewery, and really good sours
What’s it called?
Throwback brewery at Hobbs farm in North Hampton. Food was really good too!
So many breweries half ass a sour, Victory-style.
It’s true. But I also hate the flavored sours. Where they’re literally adding flavoring to beer.
I’m currently enjoying Axe & Arrow. Honestly great with actual fruit.
It’s nice to have variety, but I’d like to be able to buy a tall can of an amber ale or something on my way home from work.
Oh absolutely. It’s good to have at least one beer you can always come back to. For me that’s been the Dogfish Head Sea Quench Ale
Some brewers can’t help themselves. Even when they brew a style that would traditionally have low IBUs they bump it up by about 10. Lagunitas totally messed with Newcastle Brown Ale once they got their grubby hops-loving mitts on it.
This breaks my heart as I’ve been looking to try it since I loved the old one
Even more luck need if you dare like dark beer.
I guess I’ll always have Guinness and negro modelo. but I crave variety.
Same here. The few that are available aside from guineas extra stouts and a couple nationwide coffee/oatmeal stouts are like $16 for four cans. I can’t afford that.
Or sours, gross
Ugh, I once made the mistake of not checking what I was ordering at a bar.
Sour pumpkin beer. I know that many people like sours, and I like some pumpkins, but together, I’m out.
Is a porter too much to ask for?
Assuming you’re in the northern hemisphere, yes? Wait until it’s not 100 degrees out and they’ll be back
Thank you, totally agree on this. Give me a nice kosch or something else interesting
I feel it’s almost time to brew Altbier again. It will be good at the start of winter.
For me it’s bourbon barrel aged pastry stouts and other barrel aged barley wines.
In all my beer drinking days, I’ve seen a kolsh on the shelf or on tap maybe two times. Otherwise I’ve always had to brew my own.
I feel like this has changed a lot, actually. 8-10 years ago it was all IPAs, but now I can find all kinds of craft beer. Maybe it’s more of a west coast thing. I currently enjoy grabbing new Pilseners when I see them.
There is a local brewery here in Alabama that makes a beer called “Sour-Pash”. Does it have a lot of alcohol? No. Hops? No. Is it fucking delicious and refreshing? You god damn right.
I love this beer, and it’s always sold out when I go to buy it.
Looking at you New Belgium. How many damn IPA’s do you need? “Cigarette butts in a can” all taste the same.
Love their Trippel though
Still missing c/beerporn on lemmy! Anyone interested in creating it? :)
Belgian ales are where it’s at.
It’s the yeast baby
I’ve noticed more of those popping up lately, which is good for me because I also enjoy them.
Ugh same here, every selection is half IPAs. Not a fan myself but the history behind the style is my favorite beer “origin story”. It would help if more breweries listed the hops used. To me that’s the key to knowing if I’ll like it
milk stout, Belgian Ale, porter, or brown ale - excellent most of the year.
Wheat ale, white ale, whitbier are where it’s at for thirst quenching in summer heat.
For those of us in New England - treehouse brewery, for the win!
I once home brewed for a wedding. 21 gallons of beer. One amber, one milk stout, one wheat, and one brown… and only one exploding bottle!
and only one exploding bottle!
People not in the know might think you’re joking, but that’s seriously impressive! 😁
Thank you. I haven’t home brewed in years. It’s a lot of work and very disappointing when a batch gets infected. Depending on where you are, it can be very difficult to properly disinfect the equipment. I do miss it, though.
