Beer. Beer. And more beer.

[IggytheBorg]

Currently drinking some Duvel from Belgium. Really good stuff. Has knd of a citrusy, orange flavor to start, with a strong malty backbone, but it never gets cloying or sickly. Just enough hops on the aftertaste to keep it honest. Fizzy with carbonation, it bloomed a thick pillowy head. You'd hardly believe such a grntle, agreeable beer has 8% ABV. Kind of reminds me of a more subtle version of Unibroue's stuff.

[Abraham Smashington]

I DRANK SO MANY BEERS LAST WEEK.

Nothing out of the ordinary, but it was more the quantity per night and the lack of hangovers I'm more proud of.

[IggytheBorg]

Had an Anderson Valley Hop Ottin' IPA with dinner. Fabulous. Nice bitter, piney/citrus hop opening, it had a sort of fruity, caramel middle, and finished clean & dry. Paired really well with the pepper spiced pork kabobs I made for dinner as well. I really dig this brewery's output.

[Abraham Smashington]

Was also surprised that Bud Light Premium was 6% alcohol. Would have no idea if my partner didn't point that out. Obviously wouldn't suggest it for any beer snobs (as it just tastes like the definition of beer) but for 3 bucks for a giant bottle out there, not bad at the end of the night when I was already full from the Arrogant Bastards beers I drank.

[gravedigger]

Went to a brew fest last night. Always fun but mixing so many different beers results in a terrible war in my belly the next morning. I don't know why.

[IggytheBorg]

Drank a Stone Old GUardian Barleywine Saturday night. I really didn't like this. It had a moderate hop attack up front, which is fine. American Barleywines tend to do that, regardless of whether it's strictly in keeping w/ British tradition or not. But it had a bitter (and not hoppy bitter) antiseptic kind of aftertaste. The fruity caramel notes one would expect from the malt never made an appearance. Much as I like Stone's output generally, this one wanders a little too far afield from the traditional recipes it's suposedly based on, IMO.

[Abraham Smashington]

good to know. I usually dig Stone' stuff.

[BMichaelKrol]

Speaking of Barleywines, there is a bar here in SF that does a Barleywine festival. Apparently, it's a big vomitfest complete with trashbins. I need to go sometime.

[IggytheBorg]

I stopped off at a great liquor store I had to pass on my way back to the office this AM. I had my heart set on a six of Fuller's ESB. When I got to the beer cooler, I saw it. . . right above a sleeve of Theakston's Old Peculier. I never thought I'd ever see that in the States, & have read really good things about it. I agonized for a good 5 minutes over which one to buy. I ultimately opted for the Fuller's.

But I know what I'm getting next time. . . .

[IggytheBorg]

The Fuller's is good. On my 1st sip I didn't care for it, but it grew on me very quickly after that. Despite the "bitters" in the name, it had a center of fruity malt & a little caramel to balance out the hop bitterness (which was nowhere near as strong a bitter bnote as an American pale or IPA would have). One of the most complex beers I have eber tried.

I'm also drinking the last holdout from a 6 of New Belgium 1554. The back story on the label says on a trip to Belgium the brewmaster discovered a book from an abbey written in 1554. IN it was a recipe for an extinct & previously unknown style of beer. It was written using outdated, ancient uinits of measurement, so he head to take educated guesses when trying to recreate it. I found the backstory so intriguing that I had to try some. Pretty good stuff. More malty & sweet, w/ some caramel notes up front, than anything else, it has a nice off dry, lightly hoppy/bitter finish. Also produced a big, thick head. Dark as coffee, it has some roasted/smoky notes as well. I don't think this is something destined to become a favorite, but pretty cool nonetheless.

[BillyG]

I had a Sweet Action Cream Ale last night. You should drink that one guys.

[IggytheBorg]

Enjoying a couple Lagunitas Pale ales. Good stuff. Only moderately hoppy, it is very clean & dry. No malt to speak of, but still not overly hoppy/bitter. Kind of reminds me of a Bass, but it's a little hoppier.

[IggytheBorg]

Left Hand Brewery Oktoberfest is pretty legit. Malty, bready, caramel flavors giving way to a refined, restrained hop bitterness. Actually got much better as it warmed up a bit from fridge temperature.

[gravedigger]

I had a Sweet Action Cream Ale last night. You should drink that one guys.

There's a local craft brewery that does a cream ale. It sounded weird on paper but tasted so good.

Anyone tried the Elysian Night Owl Pumpkin Ale? Holy crap, it's delicious. You can actually taste the pumpkin and a lot of spice, unlike that Shock Top garbage.

[IggytheBorg]

The Theakston's Old Peculier was good stuff. Had sort of a salty taste up front, with some biscuity malt in the center, and just a slight whiff of bitterness on the finish. A gentle, agreeable ale with a sessionable ABV, I wish I could have tried one with a steak. Or a meatloaf. I'll have to buy some more & save one for grillin' weather.

Also, I had some friends over for super spicy chili & beer last weekend. To accompany it I chose, along with some Anderson Valley Hop Ottin & Sam's Boston Lager, Pilsner Urquell. For some reason, I developed the opinion in my teens that I didn't like German beers. Mistakenly believing this to be German in origin (it is actually from the Czech Republic), I have avoided it. But Garrett Oliver describes it as a classic, and after trying some I can see why. It has a crisp, sharp but not overpowering bitterness on the opening, followed by a bready, biscuity center, and ending quickly with a dry snap. Worked really well with the chili, and it's easy to see why this, the world's 1st pilsner, is regarded as a classic.

lastly, had some Great lakes Brewing Co. Commodore Perry IPA that one of said friends brought to chili night. A fine example of the style. Had a nice hoppy bitterness to it that was more herbal than piney or citrusy. Kind of a different take on IPA. I really enjoyed it. I did not, however, pair it with chili, a situation I may have to rectify tonight.