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What words/adjectives are used to describe taste of cider?

Usually I'd say "sweet" or "cloying".

:-)

I wish there were more exceptions to that rule. There are some, but not many.

1 day ago
Josh in Beer

Avery announces Quintupel Ale

I aged a bottle of Mephistopheles for 6 years. The time worked magic on that beer. It went from a fusel bomb to sublime. I would do the same with this one if I see it.

Jul 29, 2014
Josh in Beer
1

Avery announces Quintupel Ale

Sorry I missed that. Clearly this beer must be a tripel.

Jul 28, 2014
Josh in Beer

Beer Camp

Now that Fritz has sold Anchor they've been releasing a lot more beer. Some are pretty good (Cloud Stout), some are pretty terrible (Saison, blech), some are just weird (Biere de garde made from Anchor's house yeast strain).

Jul 28, 2014
Josh in Beer

Beer Camp

I feel like Sierra is in some ways constrained by their history and their market share. Where Rogue continues to try new and weird things, with varying degrees of success, Sierra's lineup feels a little tired to me, though there are some notable exceptions like Celebration, Bigfoot, the Ovila series, and the one-offs they did like the Imperial Stout collaboration with Fritz Maytag, which was a really impressive beer.

They have a tasting room in Berkely and it was pretty disappointing working our way through the lineup.

Jul 27, 2014
Josh in Beer

Beer Camp

I tried a collab with New Glarus on draught. It was a solid ESB but nothing particularly special.

Jul 25, 2014
Josh in Beer

Pub to sample California Microbrews

Fair point, but maybe a 30 minute walk?

Jul 25, 2014
Josh in San Francisco Bay Area

Pub to sample California Microbrews

Rogue usually has a handful of non-Rogue handles. I prefer going there to drink Rogue beers since they have so many that we never see otherwise in California. La Trappe is all about the Belgians, though they sometimes have some domestic Belgian-style beers.

City Beer seems to have a good connection with Russian River, I've rarely seen anything from RR at Mikkeller.

Jul 25, 2014
Josh in San Francisco Bay Area

Pub to sample California Microbrews

Another spot close to where you are staying is Amsterdam Cafe. They have a good number of handles and a great bottle selection. Different vibe than Mikkeller, more divey.

Jul 25, 2014
Josh in San Francisco Bay Area

Pub to sample California Microbrews

Mikkeller Bar is on Mason St. so is quite close to where you are staying. I used to be a big Toronado fan, but only because of the beer selection. The bar has a jukebox stocked with punk and heavy metal, and it's usually very loud. The bartenders can be quite surly and truculent.

What I like about Mikkeller is that they are more about the up-and-comers, so you'll be getting more of the cutting edge of the local brew scene, which to me is more exciting. Cellarmaker and Faction are making some outstanding IPAs - floral, bright, and crisp. Mikkeller also has a sour room downstairs with a large selection of sour beers available.

Jul 25, 2014
Josh in San Francisco Bay Area

Pub to sample California Microbrews

IMO if you're any kind of serious beer enthusiast, which it sounds like you are, you'd be crazy to miss out on Mikkeller Bar. They take beer service very seriously, with beers served at correct temperature with specific gas mixture optimized for style. They also feature local beers from small SF breweries that you don't see on a lot of lists like Cellarmaker and Faction (their current tap list has 12 California beers, for example, including several Mikkeller brews unique to the location). Not to mention they have good food, excellent service, and they won't give you attitude if you want to sample before buying.

City Beer Store is another good option. Their tap list isn't huge, and sometimes it's less local than others, but they usually have a good number of California beers on tap, plus they have a large bottle selection that you can consume on premises, with a huge number of California breweries represented.

Toronado is fine, but it's not where I'd go if I could only pick one place.

Jul 25, 2014
Josh in San Francisco Bay Area
2

Braufactum Palor - German craft beer

Tried this last night:
http://www.braufactum.com/Assortment/...

Quite enjoyable, and decidedly British in tone. They have an interesting lineup of beers, including a Scotch ale, an IPA, and a hefeweizen/IPA hybrid.

Has anyone else tried anything from these guys?

Jul 24, 2014
Josh in Beer

Stone in Berlin

I'm not sure which of Stone's beers would be in violation. The only ones I can think of offhand are the ones with some spicing added, but that is only a couple of special releases - otherwise their beers are in compliance. Given Freigeist's stuff, and also gose, I wouldn't think there'd be an issue.

Jul 22, 2014
Josh in Beer

Stone in Berlin

Or the Belgo Barleywine

Jul 21, 2014
Josh in Beer

Stone in Berlin

I think it is now. I don't think it was when it came out. (i.e. as "acceptable" levels of hoppiness have increased over the years, Stone's older "hoppy" beers now seem much less so to me than they once did)

Jul 21, 2014
Josh in Beer

In Honor of Japan innovation (Japan Craft)

When I go to Japanese restaurants it's pretty rare for me to see Hitachino served. I'm more likely to see Coedo or Echigo Stout/Red if I'm lucky, instead of just Sapporo/Kirin/Asahi. I do like the Asahi Black, though.

Baird makes some interesting beers as well.

Jul 21, 2014
Josh in Beer

Stone in Berlin

Not all of Stone's stuff is like that. Their standard IPA, Enjoy By, Pale Ale, Go To, and Ruination are all pretty approachable, IMO. Levitation and Smoked Porter don't even come close to that description, either. I think they'll do just fine. Schneider's been producing a couple of hoppier-than-normal beers in Germany for some time now.

Jul 21, 2014
Josh in Beer

Stone in Berlin

Jul 20, 2014
Josh in Beer

Stone in Berlin

I don't really know. But there's a guy here with a rather long thread about it.

Jul 20, 2014
Josh in Beer

In Honor of Japan innovation (Japan Craft)

I quite like Echigo Stout. It's very good for pairing with yakitori. The beer in the middle, I forget its name because it's a forgettable beer - I remember being unimpressed. Hitachino Red Rice ale is rather strange, but interesting. Not one I drink with any regularity - Hitachino makes a number of other beers I enjoy a lot more, like XH, Dai Dai, White, and the New Year's anniversary ale.

Jul 20, 2014
Josh in Beer

Stone in Berlin

http://m.utsandiego.com/news/2014/jul...

Myth of craft beer continues, despite all the shattering.

Jul 20, 2014
Josh in Beer

Beer myths, part 1

Shattering puts a lot of strain on the forearms.

Jul 17, 2014
Josh in Beer

Beer myths, part 1

And the name, sir?

Jul 15, 2014
Josh in Beer
1

Beer myths, part 1

I think it depends on what you think is historically important about the name for a particular combination of malts/yeast/hops. Applying a name so that consumers understand better what's in the bottle doesn't seem like something to be bothered by, especially given the panoply of things that are actually worth being bothered by in this world. Calling some beers with similar profiles "quadrupel" vs. nothing descriptive about their contents seems to be pretty insignificant compared to, say, rampant corruption of public institutions for the benefit of oligarchs.

Jul 14, 2014
Josh in Beer

Beer myths, part 1

I vote for "pedant".

:-D

Jul 14, 2014
Josh in Beer

Beer myths, part 1

You just shattered the myth that styles are only about marketing.

Jul 14, 2014
Josh in Beer

Beer myths, part 1

Ditto.

Jul 13, 2014
Josh in Beer

Beer myths, part 1

Another good example to look at could be Baltic porter. Do the Baltic regions that make this beer call it that? Do they even call it porter? If not, then it might seem strange to them to see it labeled that way in the US, but I know as a consumer that Baltic porter implies a somewhat different flavor profile than a porter from Britain.

Jul 12, 2014
Josh in Beer

Beer myths, part 1

The way BJCP works is you submit your beer under the style and category. In that sense there could well be 170, given that each of the 23 parent categories have many children. There are also a few categories for non-beer fermented beverages like ciders, braggots, and meads.

However those 170 categories are really only intended for judging purposes, so that judges are comparing like with like. From a consumer standpoint in a beer shop they are overkill, and I don't know of many brewers who label their products by the sub-category they'd occupy in a judging context.

Jul 12, 2014
Josh in Beer

Beer myths, part 1

BJCP identifies 23 main styles, which then have sub-styles that still belong to the parent. Given that it attempts to provide a taxonomy for all the styles produced globally that makes sense to me given the numbers from CAMRA and Germany.

It may be a fantasy inasmuch as only one brewery outside Belgium coined the term, but isn't anything that is the first to bear a certain name based on the imagination of the person who concieved of it?

It's not as though there is a Platonic form of tripel.

Jul 11, 2014
Josh in Beer