True. I'll prolly play it by ear this weekend. The only flash styles i really crave anymore are the Belgian/Bretty I/IPAs, Saisons & Tripels.

Been drinking the hell out of Sixpoint's IPAs - namely Bengali and Resin. Also, enjoyed a wheat porter from Logboat - an up-and-coming brewery based in Missouri.

I have really enjoyed Sixpoint's recent seasonal, Abigale, a lot. One of my favorites from them. I still haven't gotten around to trying Bengali. But Resin is great.

Had a couple Grapefruit Sculpins after work last night. Don't really care for the regular Sculpin, but the Grapefruit is tasty.

Lagunitas has rebottled their fab SUCKS (Brown Shugga Sub) IPA in 6 packs again. This bottling is as good as the original. Which was outta tha park awesome. My local corner store got 4 cases. The recent short-run bomber bottling lacked something. So that's plenty o' beer excitement for me now-a-days.

There's another Grimm on tap, I enjoyed their Tesseract, which was an Imperial IPA. Well balanced.


Been enjoying the Telekinesis now, it's a sour Saison. Good stuff, I've liked everything that's come out of that brewery....

Dylan, is Grimm based in NY? I think it just showed up in my area. What should I try first?

Interesting article about cellaring and aging beers.

http://imbibemagazine.com/cellaring-beer/

With all the legal battles over trademark infringement with breweries names, I am surprised nothing has come between Grimm Brothers (Colorado) and Grimm Artesinal Ales (NY).

Yup, that's the one. What is your preference for styles? I'm a sour guy, and generally not heavily into IPA's, so that I liked their imperial speaks volumes. If you're into IPA's, definitely try the Tesseract. If you're into Saisons or sours, try their Flanders Red, the A.A. Gradient, or the Telekinesis. I haven't tried the Gradient, an Oude Brun made with blackberries, though I've heard kind of mixed reviews from the local beer community. The Color Field is supposed to be interesting, really funky.

I've had the Lichtenhainer Weisse. That's good if you like the Berliner Weiss style. It's not a favorite style of mine, though it's really drinkable and generally you can get an actual tankard (1 Liter) pour, so I'm not too discriminating about which ones I have.

Absolutely wonderful, three times fermented, wild ale! It is a Lambic-like, spicy/sour pale golden ale with hints of hay and Apple - Reinært the cunning fox (thank you Goethe) indeed.

First sip is pure Adrian Smith dry squelch, cheers!

Thanks for the intel, Dylan. Gonna print this out and take it to the beer store with me today.

Jealous as hell of my buddies who get to see COC w/ Pepper today at Dark Lord Day.

Stopped by Comrade Brewing for their 1st anniversary party yesterday. Easily one of the best new breweries in Colorado. Had their fantastic Superpower IPA and a delicious single malt/single hop beer, then got a growler of their barrel-aged Quit Stalin Russian Imp Stout. Yummy.

last week i went to other half in brooklyn and got a case of green diamonds. that is the best dipa out right now.

I've been wanting to try this wild farmhouse ale for some time. It's a limited release only and I can't order through their website or over the phone (I called them up).




The purposeful use of Brettanomyces yeast sounds interesting:

"In the wild, Brettanomyces lives on the skins of fruit. The strain Brettanomyces claussenii was first classified at the Carlsberg brewery in 1904 by N. Hjelte Claussen, who was investigating it as a cause of spoilage in English ales. The term Brettanomyces comes from the Greek for "British fungus."

http://en.m.wikipedia.org/wiki/Brettanomyces



How close are you to Chelsea mass Dylan?

Something I'm working on.

Damocles, see if you can get the Boulevard Saison Brett. Also limited, they've got it at Provisions in Northampton though. I'm going to pick up a bottle this weekend for sure. Their Love Child #5 is also out, already got one and split it with my lady friend. A little more acetic than the #4, which is one of my all time favorite beers, though it's still fucking awesome. I think it's also a little lower in alcohol content, the # 4 was up around 10% if I remember correctly, and the #5 is 8.4%, I think?

On tap in town right now, we've got the Out Gose The Lights, which is a black Gose....they use volcanic salt in it, which turns it black. DELICIOUS!!! That's at The Foundry, my favorite place in town.

The St. Louis Geuze Fond Tradition is on tap at Sierra Grill for $7!!!!! Such a bargain, it goes for $10-12 for a 25cm pour generally.

McLadden's has Monk's Cafe, which is a cool take on a Flemish red. They also have the Blood Orange Gose by Anderson Valley, which is delicious. I was gifted a bottle of Victory's Kirsch Gose, which is a Gose flavored with cherries....it's very similar.



So Northampton is currently a sour beer drinker's paradise!! There's a lot of other interesting stuff available as well, seriously, you should come visit some day and we'll make a day of bar hopping/bottle buying/LP listening. It's been too long....

Northampton is a fun town ;) I will definitely try to make that happen! I actually need your help in concocting an ancient Homebrew...you have a background in biochemistry; you would understand what Terence McKenna, Albert Hoffman and Gordon Wasson were searching for in the 'Eleusinian Mysteries' purposefully infected barley (Ergot [ergotamine tartrate CYP 3A4 inhibitor]) Kykeon Ale that was served in the Telesterion to celebrate the story of Demeter and Persephone.


Do you have any Popol Vuh vinyl Dylan?


So packaging in cans is back en vogue? For the life of me I could not get the full volume of the can into the glass in a single pouring. The head is high-yeast insane and the toasted malt nose feels like home to me - delicious;P

Shit man, I do know a bit about ergot/ergotamine from my microbiology and pharmacy backgrounds, though I really don't know how you would concoct a beverage from either. I can look into it some more, I think the biggest concern would be to make sure that the brewing process doesn't denature or render inert the psychoactive ingredients....that should be pretty easy to figure out with some research.


We should definitely do a day of brews in Northampton, there's a lot happening here right now, and honestly it's been too long.

There are some interesting six packs coming out for the summer. Today I'm having Six Point's Jammer Gose, in cans. It's good, really great salt flavor, light, refreshing, and nice coriander balance. For my money, Lost Nation has put out the best traditional gose, and Anderson has some nice variations on the style. Victory has a pretty good Kirsch Gose made with cherry juice, it's pretty comparable to Anderson's Blood Orange Gose.

Berliner Weisse is becoming a thing for American craft brews as well. I had two pretty decent German style sour wheat beers made by American craft brewers, The Weyerbacher Tarte Nouveau Session Sour, and the Ithaca Cruiser Berliner Weisse. Honestly, I prefer the Cruiser, though it's nowhere as good as the White Birch Berliner Weisse, which is now available in six pack cans. Badass....

Very interesting article concerning sours. I learned a lot, especially about microbial terroir .

http://www.wired.com/2015/03/the-very-best-beer/

HOW TO: CAPTURE Wild Yeast” is one of the most vibrant and—fair warning—time-consuming threads on Home Brew Talk, the online forum for home brewers. There, a gloriously goofy mix of nerds and poets engage in an endless game of one-upmanship: Who can make the most natural, most spontaneous, most authentic sour beer, and who can describe it in the most florid prose. Brewers show off Technicolor petri dishes and bulging yogurt tubs—pellicle porn. When the beers work, out come the similes: banana, honey, eucalyptus, egg, dill, cinnamon, pineapple, mango, pepper, bubblegum. “Feet with a hint of sour milk,” “like a medium-stinky Camembert,” “rhino farts mixed with sour fruit.” And this is bragging.

Interesting art exhibit featuring beer yeast strains.

http://www.dashmasland.com

(gel electrophoresis profile)

Raising a chalice in memory of Terry Jones this eve.

May your soul immortal wing it's flight to a never setting day.

Yeah, I love that first Pagan Altar album, gonna spin it today before Palace practice and have some brews in his honor.


Hey, I was actually in New Haven yesterday, kind of random. I got stuck on the Subway because of a power outage, and ended up taking the train to New Haven and having my girlfriend pick me up. We went to Bar, they have a really good Sour Brown right now. It's not an Oude Brun at all, it's a straight up malty brown that they soured nicely. I'd recommend it.


Anyways, I forgot to answer the question earlier - Chelsea is actually pretty far from me, that's Boston area.

^^ I didn't know you could sour a brown? I would've thought the sour to clash with the malt.
It's a great time for microbrewery's; so much creativity going on.

I totally forgot about BAR New Haven, I believe I saw you play there before ;)

Just to wave it around in front of the sour/wild yeast crowd...

Had another bottle of my Spontaneous Cider this evening. Apples from my plot pressed and untreated, native microlife did the rest. It's significantly better than my batches that were sterilised and seeded with a cultured yeast but there is a risk of spoiling.