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Smitty150's Profile

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Help me break free from Pilsner Urquell

I expect sharp hops in N. Germany and a bit less so in the South. I don't know what Trumer has for IBUs - think I will look.

Trumer has 26 and Bitburger which is "ordinary" has 38.

Jever is 45 and darned tasty.

Jul 12, 2012
Smitty150 in Beer

Help me break free from Pilsner Urquell

Bitburger from Germany. Beck and Saint Pauli and those others aren't very good. Trumer is OK but more of a Helles.

Jul 12, 2012
Smitty150 in Beer

Help me break free from Pilsner Urquell

Get a Bitburger Pils still exported with the German Purity law in the brewing. Forget the Becks and St Paulis, they are hyped but are not (I do not think) the same products as available in Germany. They contain rice and corn (I believe).

Jul 11, 2012
Smitty150 in Beer

Help me break free from Pilsner Urquell

You would be incorrect.

Boddy's or any pale bitter would be served at 55F - same for a fine Czech pils.

Your mouth is 98F. What is "warm" abolut 55F?

Jul 06, 2012
Smitty150 in Beer

Help me break free from Pilsner Urquell

Ales 55For "cellar Temperature"
Lagers 45F (if they are quality)
Industrial Lagers 40F and lower

Why? The chill paralyzes your taste buds and allows the corn to slide down masquerading as malt.

Jul 06, 2012
Smitty150 in Beer

New Kowloon Restaurant

The New Kowloon in the Pacific Rim Center is now the "New Hong Kong."

First time was grad night for Seattle HS students. About 1/3 full. Food was good (first time there) but vibe was a bit low energy. You know? The "happy and professional" staff thing was not evident.

Tired tray of dim sum sat at one side and was not in service. But can't complain abojut a lucious salt and pepper dungeness at $11/lb, nice bbq duck, and serviceable mooshu pork.

Jun 13, 2008
Smitty150 in Pacific Northwest

Help me break free from Pilsner Urquell

You may not need to draw such fine distinctions. Remeber, pils had its initial ascedancy as an eye-delight after centuries of murky and problematic ales.

It is "appetizing," intended to sharpen the palate and the mind.

Many Americans confuse BIG AND CLUMSY beers with a proper beer experience.

All beers have a place in the firmament.

May 25, 2008
Smitty150 in Beer

Help me break free from Pilsner Urquell

About a decade ago the Urquell brewery made an important alteration in their fermentation routine. Need we note that it was a step forward in modernity and three back in quality?

Yes, you will always fine geezers avowing, "Ah! If you coulda only had the real Boddys. That WAS a beer!"

But it is generally true. Many, many brewers slide toward that big, broad trough in the center where th $$ are.

May 25, 2008
Smitty150 in Beer

Help me break free from Pilsner Urquell

Have to second The Redoubtable Jim Dorsch's endorsement of Jever Pils from Hamburg.

It is a revelation...if they haven't dumbed it down as was done to so many.

The hops are extreme but entirely within the experience.

May 25, 2008
Smitty150 in Beer

Chinese Clay/Rice Pot [moved from SF Bay Area board]

Are these identical in San Francisco restaurants?

What is it about this type of cookery which is unique?

May 07, 2007
Smitty150 in General Topics

HOT POT (CLAY POT) ASIAN CUISINE

I need some counsel on hardware and technique.

I seem to find that European clay-pot cooking uses UN-glazed vessels and the idea is to soak the pots before adding food and then allowing the moisture within the body of the pot to contribute to the dish.

On the other hand, Chinese clay pot cooking seems to involve pots glazed on the inside and the outside and sometimes just on one side.

So what is the theory, technique, and most appropriate vessel?

Much appreciated,

Smitty

May 06, 2007
Smitty150 in Home Cooking

english beer on tap in bay?

To the original Poster:

Please elaborate on your Newscastle and Bass comments. I think they are both awful beers but they are ubiquitous.