What beer ya drinkin'?

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Re:

Unchained said:
TJ is better..but that's relative. San Diego has had a huge influence on Northern Baja beer culture. Mexico has experienced ultra growth in food and beverage.. everything. Mexicans working all over the planet and returning to try new stuff on an old culture.. it's working..
Carlsbad=Rouleur...
rouleurbrewing.com
In the late 70s and early 80s I used to go to Carlsbad to race moto. That track is now under 100,000 houses! Those in-laws moved from La Jolla (well from Idaho to Portland to La Jolla to CBad). I'll see if they know Rouleur, but they are wine folks.
 
Re:

jmdirt said:
aphronesis, we have a place that has $.50 Oly cans on Wednesdays! There are a lot of people of all ages around these here parts who consume a lot of BL and CL at least in part because its not "craft".

Unchained, I was in TJ in '87 and it was disgusting, then again in '93 and it seemed worse. I recently watched a PBS show about how they are cleaning TJ up so that more tourists will come there instead of passing through. Plus they have a foodie movement going on in the revitalized areas. I have in-laws in Carlsbad so maybe next time I'm down there I'll try TJ again?


"It's the water and not a lot more."Mickeys big mouth I could maybe get behind.

Seriously, I'm sure there are lots of places like that and I get the resentment and backlash.

My point was more that in the 00s you had trust fund kids and what not drinking PBR and wearing trucker hats (gas station shirts) because it was slumming retro chic.
 
Re: Re:

aphronesis said:
jmdirt said:
aphronesis, we have a place that has $.50 Oly cans on Wednesdays! There are a lot of people of all ages around these here parts who consume a lot of BL and CL at least in part because its not "craft".

Unchained, I was in TJ in '87 and it was disgusting, then again in '93 and it seemed worse. I recently watched a PBS show about how they are cleaning TJ up so that more tourists will come there instead of passing through. Plus they have a foodie movement going on in the revitalized areas. I have in-laws in Carlsbad so maybe next time I'm down there I'll try TJ again?


"It's the water and not a lot more."Mickeys big mouth I could maybe get behind.

Seriously, I'm sure there are lots of places like that and I get the resentment and backlash.

My point was more that in the 00s you had trust fund kids and what not drinking PBR and wearing trucker hats (gas station shirts) because it was slumming retro chic.
I try to avoid trustfunders...or maybe they avoid me! :lol: The tech douches (that's not all of the tech people) are still that way around here, they drive their Lotus to McD's and then grab a Coors Light at any place where other people can see them. A friend of mine calls those places "top knot hives"! :D
 
Liked the write up on Brooklyn bar that got backlash after serving drinks covered by paper bags and making questionable claims about bullet holes in the wall and previous history that bars was a gun sale extravaganza...get off the F train and get your PBR or get it after a short walk from Franklin..
My favorite Prospect Heights bar is across from the police station and just to have that hipster edge..it used to be a laundromat..now that is cool..
Went to a place on @30th@ El Cajon Blvd in San Diego.. they don't take cash..had to use a card..? Legal? I don't know but...
No PBR offered on Cannery Row on the bike line up night.. Anchor Steam still has some decent products..
I love good beer
 
Nov 8, 2012
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Re:

aphronesis said:
A bar in my neighborhood has a "man bun special: bottle of liquor to anyone who cuts it off on the spot.
Brilliant promo.




This, too, is brilliand on a warm day;

Rodenbach Caractere Rouge Limited



Light on the oak, cherries and cranberries, soft on the 'pucker.' The best Flemish Red I've had.
 
Re: Re:

Scott SoCal said:
aphronesis said:
A bar in my neighborhood has a "man bun special: bottle of liquor to anyone who cuts it off on the spot.
Brilliant promo.




This, too, is brilliand on a warm day;

Rodenbach Caractere Rouge Limited



Light on the oak, cherries and cranberries, soft on the 'pucker.' The best Flemish Red I've had.
NICE! Its the trash bag tie! :lol:
 
Anyway, Dogfish, Worldwide Stout, oak aged w/vanilla @ 18% 2017 edition.

The kidz might say this one's a bit "hot" still. Vanilla comes through on the nose and first few sips. If you find a place serving this in pint glasses, bewary of your neighbors. It's probably best to sit on a few bottles.
 
With the beer market following the holiday industry, it's apparently that time of year already, so

To Øl, "Mine is bigger than yours", barleywine with flaked oats and candi sugar. A tawny port sort of barleywine in nose color and body. A bit heavy at the end, but smooth nose and mouthfeel. 12.5%

Loverbeer, Pruss Perdu, Sour ale brewed with bure roca pears from piedmont barrel aged for 12 months; 2 months on fruit. Incredibly balanced: tart nose (flowers and sharp wood) and on the tongue, but the body is clean not astringent, finishes with the pears.
 
As far as I'm aware it's contemporary. Apparently a local guy teaming up with an experienced German producer with the aim of making a beer that captures the flavours of Lebanon. I thought it was brilliant but then I was drinking it while sat on a balcony in 30C/86F evening sunshine watching the sun set over Beirut. It might be a bit different in 7C/45F Glasgow...

Those "archaeological" beers sound interesting, not something I've heard of before. Will have to look into it.
 
Like most people of standards I dislike pumpkin beer and its role in the branded seasonal craze. Sure, one or two was nice when they were arcane niche things, but beer is beer, coffee is coffee.

That said Cigar City, "Good Gourd" (Imperial pumpkin ale 9.8% I think.) is worth having.

Yeah spices, but it tastes like gourd. Instead of an ale coated with ersatz pie flavorings this has a squash backbone rather than malt which keeps that crap muted. Try it if you see it.
 
PROST!

Oktoberfest is a time honored tradition celebrating the marriage of Bavarian Princess Therese von Sachsen-Hildburghausen and Crown Prince Ludwig in October of 1810 — and beer, of course.

Since the publication of our first issue in 1845, Scientific American has been steeped in all things beer, from recipes and the chemistry of brewing to technology and the tools of the trade. With an All Access subscription, you’ll be able to tap into these fascinating stories and many others about one of the world’s most cherished beverages.

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• January 1860: The Process of Beer-Making - Mechanical, Chemical, Microscopic
• November 1862: The Hop in England and America
• November 1886: The Science of Drinking
• December 1875: The Preservation of Hops
• February 1881: Barrel Machinery
• August 1892: Enormous Production of Beer
• June 1904: Malting and Brewing Conducted on Scientific Principles
• November 1929: The Outlawed Industry ‘Comes Back’
• June 1933: How Beer is Brewed
• December 1981: Reflections on the Rising Bubbles in a Bottle of Beer
• August 1996: The Mystery of Lambic Beer
• April 2007: Mathematics Point the Way to a Perfect Head of Beer
• August 2015: Scientists Make the First New Lager Yeasts in Centuries
 

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