i thought this one was ok. of course ive had better abbey ales from monestarys but this one is ok. you should let one age for about a year. that is what people are telling me.[/quote

I probably wouldn't get it again because those high alcohol percentages are approaching barley wine - not really my thing.

yeah i stick to the double and triple ipas. they hide the alcohol alot better. that quad is like a dessert. very rich and very thick.

went to the Pliny The Younger tapping last night. Since they kegged it one week ago, this is the freshest I've ever had it. Yummy.

But, the new Comrade IIPA, Hop Chops, was just as good. Not bashing the Younger, but we finally have some great hoppy beer here in Colorado.

Oh lord....so good!

Famine Saison, War Saison (2 of the 4 horsemen of the apocalypse) and Trippel Abbey Ale

If you can track it down, you should really try to get your hands on a bottle of the Fancy Pants Sour Barley Wine. It's really delicious =)

I think I will make it a double.

i have some pliny the elder and blind pig coming monday so im excited about that. on a seperate note ballast point is a solid brewery.

I have seen the Fancy Pants bottles in my journeys, but never thought to check them out before. Definitely will Dylan!


Sometimes the label art will turn me off. Some of these new brewery's bottle artwork is getting ridiculous



Sheep has a ball-gag x(

Another one from Against the Grain.Their beer itself isn't much better. And their stuff is insanely over priced.

That's really sad. Their beer prolly tastes like ass too. Not that i'd ever buy in odor to find out, mind.

tonight im going with kelso industrial from brooklyn and listening to the latest pallbearer.

This microbrewery, 'Jester King', out of Texas looks very interesting:

http://jesterkingbrewery.com/beers/




I'd really like to sample this Reposé
Farmhouse Ale Brewed with Hay and Aged in Brandy Barrels


Inspired by the dusty, hay-filled stone barns of the Nord de France that likely gave way to the rise of Bière de Garde, we included a small portion of hay in the mash for this beer. Taking a further cue from the slow and steady winter fermentation of the style, we allowed Reposé to rest in brandy barrels for almost a year. Unfiltered, unpasteurized, and 100% bottle-conditioned.


Packages: 750ml bottles
Category: Refermented in Oak Barrels
ABV: 8.3% FG: 1.004 IBU: 12
Water: Hill Country Well Water
Grains: Malted Barley
Hops: Organic Golding, Aged Hops
Fermentation: Farmhouse Yeast, Native Yeast from the Texas Hill Country, Souring Bacteria
Other Ingredients: Hay

http://jesterkingbrewery.com/introducing-jester-king-repose


Actual Hay in the Mash tun!?

13th Century Gruit Biere

Not like anything I've ever tasted before, definitely acquired.
It's very DRY and..almost like a sour ale without the sour (if that makes any sense).
The herbs used to brew this medieval-style ale are Bay leaves, caraway, anise, fig, ginger and gentian; I honestly wouldn't necessarily know what I'm tasting because most of these herbs are used for cooking and I have a rather bland palate when it comes to food.
I guess this would be considered the opposite of a double IPA!

Awesome, D74. Enjoy your Ale tasting/brewing Quest and Adventures!
I had fun during mine. (Short-lived as it was.)

Don't tell me you've given up the quest!?

Heh. Yeah, pretty much. Finding a 6 pack of this last night on the way home from work up in Vantucky is excitement enough for me now-a-days when it comes to beer. Content to stick with the tried and true. Tired of pouring shitty beer down the drain, tbh.

Rich malt Amber Ale with notes of clove and banana. Super beige head eventually rests with like a krausen lacing inside the lip of goblet.
Great mouthfeel and 5.5% abv is session drinkable.

My newest creation.
LEDA Gruit Ale brewed with natural herbs only.
Bottle art done by my girlfriend ;)

Congrats, man. Looks great. I pat myself on the back when i make pizza crust from scratch! Heh.

Thanks brother! I think I finally understand why hops are important to brewing a good ale - there really isn't anything else that flavors that way.

Straight up delicious!

I should have waited and shared this one with friendlies.. it's got a kick!

Italian spiced Ale is very good, but not worth what I paid; probably the most i've ever spent on a single bottle.
The wine cork was very difficult to get out.

Probably a touch sweeter than I prefer in an IIPA, but quite nice. Definitely the best beer from I have yet to try from Great Lakes, who have underwhelmed me for the most part.

Sorry to bum rush the BEER thread with spirits. But it's difficult to get exited about BEER when one has a brand new bottle of this lovely The Balvenie 14 expression in the house after a loooooooong week of work with a full week off ahead of me. (Okay. Got a small glass of Portland Brewing IPA as a backer. Grabbed a sixer at Winco. Better now?)