Friday Open Comments: What’s On Your Mind?

19 03 2010

Photo Credit: Mykal Rovertine CC

It’s Friday! Belly up to the bar and tell us what’s on your mind. What are you excited about this weekend? What has you down? Drink any good beers lately? Do you have any questions, comments, or suggestions? Any ideas for future blog posts?

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9 responses

19 03 2010
awinnett

The Oskar Blues Gubna Imperial IPA came in last night and I was floored by it! Amazingly bold with 100 IBUs. Grapefruit and Pineapple overtook my tastebuds. But it was so incredibly well balanced, it did not hurt at all. The 10% ABV cleansed the palate nicely. I am in love with this beer.

http://www.oskarblues.com/the-brews/gubna

19 03 2010
Audra

The downstairs girls had some Belgian-y beer that had bits and particles in it, and it required swishing in the bottle during pour to do something with the bits. What is that called (the bits)? Silt? Sediment? We kept calling it silt for lack of a better word.

20 03 2010
awinnett

Traditionally, that yeasty protein-y stuff is called “sediment”. And depending on what type of beer it is, it either goes in or it stays out. Sometimes, the brewer will add a bit of yeast to the bottle before adding the beer an it is to help carbonate the beer. This is what is known as “bottle conditioning.” This is fairly common in European beers and some American craft brews. That yeast should not be consumed. Think of how some French Burgundies and other bigger red wines have to be decanted before serving, it is much the same way.

That being said, it won’t hurt you. Nor will it greatly change the way the beer tastes. But it might alter the way you enjoy it. It will caste a haze in a clear beer. When in doubt, check the label.

19 03 2010
Scott

Alex,

lately I have been enjoying unfiltered beers such as an unflitered cask beer at Birch and Barley or (my fav) Hogarten. I realize that an unfiltered beer is, well, not filtered but was wondering if you could fill in details about that and why I enjoy it so much.

THANKS!

20 03 2010
awinnett

Scott, as I tell my customers nearly every day, “99% of beer drinking is subjective.” I cannot speak directly to why you love unfiltered beers so much. But I can take a whack at it. I was already planning on another “‘Tis The Season” post after Easter on wheat beers from Germany, Belgium and the United States as mid-Spring is when wheat beers really pick up steam.

21 03 2010
Scott

That is a cop-out. I demand answers Thinking Man’s Beer!

19 03 2010
Scott

P.S.If there is a post on unfiltered beers alreadly forgive me for asking

19 03 2010
BreworFerment

ooh Oskar Blues Imperial IPA? THAT’s what’s on my mind now. That and my trip to Santa Ynez for wine, yes I know this is a beer site forgive me

20 03 2010
awinnett

We are fans of the yeast here at The Thinking Person’s Beer. When I first moved out of my house in 2004, It was to go to Santa Maria. I fell in love with Central Coast and I still think about the rolling hills covered in grapevines. I also love a good glass of wine now and then.

Also, now that the weather is nice, I am taking a new crack at a sourdough starter. If people will forgive the tangent, I may follow that process in a post or two.

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