One of the most ignorant things I've ever read on this forum, and there have been some doozies. Try again once you've had any REAL beer from an American brewery, not the piss water that everybody who is not a frat boy or redneck knows is bad.

It's the new stout man. Its fucking amazing! Everyone seems to love it

I also tried the Amsterdam Tempest tonight. Not bad at all, but kind of generic if you ask me. There was almost no nose on this, and the taste was very similar to any generic stout out there. I won't be getting it again I don't think, but it wasn't bad at all. Just kinda forgettable.

Ok, I went to the Bayview LCBO in Aurora today (best selection in my area) and got the following:










I'm pretty happy with my haul. I did pass on Le Terrible as it was comparable to wine, and I hate wine, so unless I hear glowing reviews, I'll probably be staying away from it. The beer guy there (who seems to know his stuff) told me that the Double Mad Tom IPA sold out in almost two days and he doesn't know when more is coming in, so you can tell how popular it is already. He also suggested to me the Great Lakes Black IPA, but I didn't wanna pay 10 bucks for it, so I passed, but I'd love to hear how it is. Also I noticed the Church Key Holy Smoke was there, and I haven't heard anything about it yet, but it sounds interesting.

Agreed...

Some beer lessons for our young friend.

Sanitation: Depending on the size of the brewery they will use food grade chemicals to sanitize their equipment, which are highly diluted in water and evaporate before the brewing process starts. Because the larger breweries work in such closed loops they probably use steam to sanitize everything.

Water: Most breweries will use their local municipal water to brew with. Homebrewers will actually add burton salts to the water to get their local or filtered water to match the water in say Dublin or Munich etc.. Again the lager breweries will not add this to their beers.

Brewing regardless of where its brewed is still grains (including rice), hops water, and yeast. Some breweries may use hop extracts which still provide the alpha and beta acids. Microbreweries will add adjuncts (anything you can imagine pumkin, juniper berries, cherries, candy sugar etc..) This is purely based on the style of beer that is being made.

Fining agents, this is what helps clear the beer, Irish Moss is used (kelp) and Isinglass (dried fish bladders). I use Irish Moss in my beer if I'm making anything other than a stout.

Thats pretty much whats in beer.

The macro beers like Miller, Bud, Molsen, Heineken etc.. are all simple lagers or pilsners, these are the basic most ingredients in a beer. When you have a micro brew they're mostly better styles of beers ales, wheat, stouts, etc.. These are beers that usually sway from the bland lagers and pils and use more flavorful yeasts, more flavorful hops, and specialty grains to add color and body.

Has nothing to do with chemicals its the style of beer my friend that you dont like.

I also tried the Amsterdam Tempest tonight. Not bad at all, but kind of generic if you ask me. There was almost no nose on this, and the taste was very similar to any generic stout out there. I won't be getting it again I don't think, but it wasn't bad at all. Just kinda forgettable.

It's the new stout man. Its fucking amazing! Everyone seems to love it

Kool to read. Great Lakes has consistently let me down. The one drink they came out with that I was a fan of was Miami Weiss, it was a weiss beer that tasted very must like an ipa. All the others are down the drain for me, Orange, Green Tea, Pumpkin, etc. Being the reviewer I am, I will still buy it and try it. Hey, if they got the Miami Weiss down, how hard would it be to get a black ipa down. Plus, black ipa is basically a stout/ipa mix. Garrison brewery made the first beer I tried like that and it was the best of my two favorite worlds in one bottle. Church Key brewery is pretty basic. They are a local Ontarian brewery which resides in Church Key. Their lagers/ales/pilsners are all very bland to me. A Smoked approach could be interesting though. Love me some smoked beer. Believe it or not I am actually starting to get sick of my favorite smoked beer I posted on here a long time ago.

Oh, and you said you don't like wine, but you like Barley Wine?

:P

I should probably try it

Anyone compared the bottle to the can yet?

I thought you already tried the Church Key Smoke beer and said it tasted like peat water?

As for Great Lakes... most of their stuff does blow, but i'm a fan of the pumpkin, and the Winter Ale last year was fantastic as well imo.



About the Tempest, i am leaning towards Herra... it's probably much better with age. My plan is I will buy three and try one fresh, and then another in about 6 months, and then another next year. I have learned myself though that not all highly regarded imperial stouts are for everyone. The Southern Tier Oat is probably the highest rated of the Black Water Series, and it may have been my least favourite. The Tempest is getting some pretty favourable reviews though, so i am curious to see if i side more with you guys, or other people.

I was wondering who was going to stick it to him first, lol.

You mean Mokah LOL

Yeah single bottle.... and the Cobblestone is bottled in the Seasonal Sampler pack.


Did you also say you didn't enjoy the St. Peters Winter Ale this year? I know you loved it a lot last year despite me hating it's raisin like flavour. And a bit too medicinal.

Going to pick up a couple bottles of this today. Very excited thanks to my rejuvinated appeal for the Belgian Strongs and Trappists thanks to La Fin du Monde and Le Terrible.

CUVEE VAN DE KEIZER BLAUW

Hey people,

A buddy of mine is going to Pennsylvania. If you were to recommend one or two American brews to be brought back. What would you recommend? I know, it's hard, but anything would be helpful.

Damn, I picked this up a few days ago. Every time I got to work I just couldn't remember the name of it for the life of me.

Hey people,

A buddy of mine is going to Pennsylvania. If you were to recommend one or two American brews to be brought back. What would you recommend? I know, it's hard, but anything would be helpful.