Ducky10
Searching for Mark Scheifele
- Nov 14, 2014
- 19,809
- 31,387
OT: Beer Thread
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Ducky10
Searching for Mark Scheifele
- Nov 14, 2014
- 19,809
- 31,387
Don't care, I do. I am not a hipster and not only because I can't grow a beard.
There must be some kind of too cool for school chicken wing recipe that would satisfy them. Just do it.
that flatbread thing is just odd.
is it pizza? no.
is it bread? no.
i was laughing when they had a weekly twitter reveal on their flatbread menue. seriously, like anyone gave 3 ****s.
beer-wise, they are starting off nice and safe. doesn't excite me.
exciting, though, is the 7% oatmeal stout i brewed today. will rack onto cherries and shiraz-soaked french oak cubes
nobody important
the pessimist returns
if i would have known, i would have told you to meet up.
i just got back last night. was in Brussels Tuesday and Wednesday and visited my friends and breweries around the country.
for you beer geeks, look at my haul closely.
nobody important
the pessimist returns
if i would have known, i would have told you to meet up.
i just got back last night. was in Brussels Tuesday and Wednesday and visited my friends and breweries around the country.
for you beer geeks, look at my haul closely.
Did you have any trouble getting the cat through customs?
Did you have any trouble getting the cat through customs?
He was happier to see the beer than see me
if i would have known, i would have told you to meet up.
i just got back last night. was in Brussels Tuesday and Wednesday and visited my friends and breweries around the country.
for you beer geeks, look at my haul closely.
That's an impressive haul of lambic! I can't make out what the one Cantillon bottle with white label is, but I'm sure I am jealous. Hell these days I would be thrilled to regular Cantillon bottles - absolutely nothing to get a hold of in Manitoba. At least when Alberta was getting shipments of Cantillon and 3F in years past we could do board orders through the LC.
Rats! Sorry I missed you, that would have been cool. I really took a shine to the Geuze/Lambics (I'm still a bit confused as to the two designations). The ones I remember were Tilquin and Cuvée de Ranke (@ Moeder Lambic), Oud Beersel (@ Poechenellekelder) and a Cantillon (@ Le Zinnecke). Also enjoyed my Kriek @ Mort Subite. Incidentally, how do you bring the beer back (without fear of breakage)?
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yeah, i have a recent habit of going to belgium for a week a year to drink and hang out with the brewers i've become friends with. if you like beer, it's a crazy, tough week.
i spent 2 days at De Struise, one day at De Dolle, 2 days at Cantillon and a day at 3 Fonteinin.
the difference between gueuze and lambic is that a gueuze is a blend and a lambic is the sour style. to make a gueuze, you usually blend young (1 year) with older (3 year) beer. the balance is really nice.
i drank at both Moeder Lambics, with me liking the newer one near Grand Place more.
i spent most of my time at Cantillon while we were in brussels. Jean, for whatever reason, likes me, so we drink, hang out, help out a bit. this time, he brought out some crazy beer. a 1996 gueuze, a 1999 lou pepe kriek, a lambic ages in vin jaune barrels, etc. It was nuts. probably my best visit to Cantillon.
we went back on day 3 on our way to Antwerp and i had the 2016 zwanze, which was a juice bomb. good.
on our way home from antwerp, we missed our train to paris. i stopped in and got a FouFoune for the trainride. Jean laughed and said "leave already!" Yeah, we were there way too much.
as far as bringing bottles back goes, i usually have great luck. this trip, thanks to icelandair, we were allowed 2 x 50 lb bags. i have one really large suitcase and, for this trip, it was too big. on our way to Reykjavik, someone smashed the hell out of the bag. ripped off the zipper pulls, the bottom of the suitcase was ripped. looked rough. and 1 of my trade bottles (i usually trade when i go overseas) was broken. fun! i also found half a dozen sunflower seeds inside my suitcase. just weird. on our way back, i had 2 boxed of beer inside that 1 suitcase. i didn't pack 1 of the boxes, so i assume there wasn't any cardboard (even a thin piece) between them. so one bottle (of 3F gueuze) broke. otherwise, the rest were fine.
it's pretty easy. you don't want the bottles moving around, so use the suitcase straps. you don't want the bottles clanking against each other. and you don't want them touching the soft, outside edges of your suitcase. so use your clothes to protect them. sometimes i just pull a sock over each bottle. i also brought a turkish towel for iceland and used that for 3 bottles. stole an icelandair blanket (whoops) and used that for 4. at Cantillon, they pack them nicely in 3 or 6 bottle boxes, so those just go into your suitcase and put a sock or 2 around the edges that can come in contact with the outside of the suitcase.
after this trip, i've now lost 4 bottles in....8 years? one was due to a bad bottle cap that leaked.
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cantillon is a 5 minute walk from the Brussels Midi station. it's an absolute must to visit. you pay 8 euros for a self-guided tour. in the winter, they're brewing on monday and thursday, so you can luck into a brewday. the equipment's 100 years old, so it's awesome to see. at the end, you get 2 complimentary glasses of lambic to drink.
i do the tour every time i go (but i'm at this weird point where i don't pay). i love wandering through the brewery.
the brewery also has a bar for drinking glasses or bottles. befriend some beer geeks and split bottles. there are lots to choose from. you can also buy beer to take away. depending on when you're there, the selection changes. i lucked into the cognac barrel-aged gueuze, elderflower gueuze, rapsberry and a few others.
i've never gone to Tilquin. they aren't as approachable as the other gueuzeries. 3 Fonteinin's a trainride outside of Brussels (very quick and easy) and they have a new taproom. neat to visit. those 3 are the best in the country, with some people also thinking De Cam should be up there.
if you want a cool Belgium beer experience, send me a msg before your next trip. i'll help you out
Wolf357
Registered User
- Jul 16, 2011
- 1,194
- 484
Going to have a Christmas party in a few weeks. I along with some other friends really enjoy Guinness. I have one of those mini keg fridges (Heineken) but Guinness mini Kegs exist...l don't think you can buy them in Manitoba though. Going to Grand Forks..would Happy Harry's have them? And if so how would you declare it at The a border? You are allowed 24 beer in 48 hours what would a mini keg fall under?
tacogeoff
Registered User
well a regular 24 would be 244oz of beer so I would assume that 244oz is what you would be allowed to bring back without paying.
Bookman
Registered User
Yo Winnipeg - question.
Has the craft brew thing exploded north of the border as it has in Minnesota, and the US really?
Has the craft brew thing exploded north of the border as it has in Minnesota, and the US really?
Having spent a reasonable amount of time in the US in the last couple of years, I would say we're not quite as developed but we're catching up. In Winnipeg specifically, recent changes to archaic liquor laws have facilitated the introduction of more and better beer oriented pubs as well as micro breweries and brew pubs. Provinces such as Ontario and BC are somewhat more advanced. What really surprised me about the US is the availability of micro/specialty brews in the smaller towns (I've visited several in the last couple of summers while on cycling tours).
for those of you living in Toronto:
my first commercial brew is going for sale in 2 weeks.
i brewed my recipe at my friend's brewery. it's an imperial stout (inspired by TenFiddy) aged in Macallan whisky barrels for 6 months.
I tasted and blended it last week and i'm relatively happy with it. for now, it's a bit too hoppy/bitter on the finish for my liking, but if someone wants a whisky-forward, sweet imperial stout with a lingering finish, you'd love it. i imagine it will be tasting really fine after 6 months of bottle conditioning.
if you're in Toronto and want me to pass on details, send me a DM.
my next release will be around Valentines Day. my barleywine has been aging in a sauternes barrel for 6 months. will give it a few more months, blend and taste. it should be pretty glorious and i'm pretty excited about that one.
my first commercial brew is going for sale in 2 weeks.
i brewed my recipe at my friend's brewery. it's an imperial stout (inspired by TenFiddy) aged in Macallan whisky barrels for 6 months.
I tasted and blended it last week and i'm relatively happy with it. for now, it's a bit too hoppy/bitter on the finish for my liking, but if someone wants a whisky-forward, sweet imperial stout with a lingering finish, you'd love it. i imagine it will be tasting really fine after 6 months of bottle conditioning.
if you're in Toronto and want me to pass on details, send me a DM.
my next release will be around Valentines Day. my barleywine has been aging in a sauternes barrel for 6 months. will give it a few more months, blend and taste. it should be pretty glorious and i'm pretty excited about that one.
nobody important
the pessimist returns
Not that I'm aware of, but I don't think you need a course. Start with a good online resource: How to Brew by John Palmer.
http://www.howtobrew.com/
Next, talk to the guys at my homebrew store, Grain to Glass.
https://www.graintoglass.ca/
If they don't have it, you probably don't need it. Even if you want to start with a ready to pitch beer kit (like Brew House), the big thing with beer is cleaning and sanitizing. They have my personal faves, PBW cleaner and Star San sanitizer.
If you're the clubby type, join the Brew Bombers. Lots of experienced brewers there.
http://winnipegbrewbombers.ca/
I would totally recommend starting with the ready to pitch type kits like Brewhouse, Festa etc. Gives you a good opportunity to get your feet wet with the whole process (Cleaning, sanitizing, yeast pitching, fermentation, bottling). If you enjoy it like I did you'll quickly want to jump into All-grain and kegging (because bottling was my least favorite part of the process).
Definitely go see the guys @ Grain to Glass. They're awesome.
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