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99 bottles -the beer drinkers thread

Discussion in 'Channel Zero' started by Raw fish, May 21, 2002.

  1. Raw fish

    Raw fish Member

    Joined: Apr 10, 2000 Messages: 868 Likes Received: 2
    Add to the list anything unusal you have tried...

    the list for tonight... (it wasnt all just me)

    Norfolk Nog - old ale, the best that ever was
    Theakstons Old Peculier - another old ale, easier to find, mild nut flavor, kinda like New Castle, but more flavorful
    Rogue Old Crustacean - a barley wine, THICK, dark, dry, burly... "there'a a lobster in my pants"
    Sam Smiths Imperial Stout - makes me feel like royalty... really nutty, dark, mild fruit taste, yet refreshing
    New England Oatmeal Stout - silky smooth, a velvety stout, well rounded brew
    Brooklyn Nut Brown - its a nut brown ale, done in perfection, about to become my new favorite
    Anchor Steam - lighter than the above, yet still flavorful, smooth with a suttle kick
    Ommegong - Belgium Abby ale, translated means "Oh my God!" Prepare to have your ass kicked...

    More latter as the oppurtunity arises to try something new...
  2. vinyl junkie

    vinyl junkie Elite Member

    Joined: Jan 17, 2002 Messages: 4,725 Likes Received: 0
    fish tail ale... bad, but stolen...
  3. ASER1NE

    ASER1NE Veteran Member

    Joined: Oct 15, 2001 Messages: 7,578 Likes Received: 3
  4. just

    just New Jack

    Joined: Jun 29, 2001 Messages: 0 Likes Received: 0
    green bottles.... heines
  5. Canadiano

    Canadiano Guest

    damn, those are damn unusual beers.

    I'll just list some beers that I've had in the past bit:

    Red Cap (Brick Brewing)
    Molson Triple XXX (my favourite)
    Mississippi Mud
    Old Speckled Hen
    fuck, I can't remember past 5 days ago...
  6. Dr. Dazzle

    Dr. Dazzle Veteran Member

    Joined: Nov 19, 2001 Messages: 8,147 Likes Received: 3
    I had a Black Bull yesterday.......40oz of 10% malt liquor goodness.........
  7. dai

    dai Senior Member

    Joined: Oct 30, 2001 Messages: 1,052 Likes Received: 0
    natural ice: taste like...well it taste like shit but its cheap and gets you to' the fuck up
  8. T.T Boy

    T.T Boy Dirty Dozen Crew

    Joined: May 18, 2001 Messages: 21,803 Likes Received: 41
    stella artois
    sleeman honey brown
    kokanee gold
    extra old stock
    labatt maximum ice
    wildcat strong
    skull splitter
    san miguel i think its called
    molson export
  9. dai

    dai Senior Member

    Joined: Oct 30, 2001 Messages: 1,052 Likes Received: 0
  10. Dr. Dazzle

    Dr. Dazzle Veteran Member

    Joined: Nov 19, 2001 Messages: 8,147 Likes Received: 3
    Yeah, dude, I forgot about this. There's a reason it's called Skull Splitter.....
  11. Abracadabra

    Abracadabra Dirty Dozen Crew

    Joined: Dec 28, 2001 Messages: 22,906 Likes Received: 113
    australian beer rules the world

  12. platapie

    platapie Guest

  13. fr8oholic

    fr8oholic Veteran Member

    Joined: Apr 23, 2000 Messages: 9,256 Likes Received: 2
    magic hat #9's been tasting pretty good lately...

    SKUMBALUCKAH Senior Member

    Joined: Nov 22, 2000 Messages: 2,060 Likes Received: 1
    Its all about snakebite & black - mix half a pint of strong cider, half a pint of strong lager & a couple of shots of blackcurrent. :scramble:
  15. shameless self promotion

    shameless self promotion 12oz Legend

    Joined: Mar 7, 2001 Messages: 16,307 Likes Received: 114

    Beer Ingredients

    Malted Barley
    Malt is the heart and soul of a beer, the determining factor in its essential character -- its color, body, flavor, and strength. Like spinning straw into gold, the malting process transforms barley into aromatic malt, full of the fermentable sugars needed to feed hungry yeast cells. The process itself has been the same for nearly six millennia: the barley is soaked in water until germination occurs, the partially sprouted grain is then kiln-dried and roasted. The finished product -- the grains of roasted malt -- look like tiny coffee beans. The heat used to dry the malted grain creates the final aroma, flavor, and color of the malt. Depending on the heat and duration of the roasting, the final malt product could produce anything from a straw gold pilsner to an opaque black stout. As a general principle, the more malt used in the brewing, the more flavorful the beer.

    Hops contribute to a beer's flavor and aroma and serve as a natural preservative. The acids contained in the hop flowers give beer its bitterness; their oils endow a delicate floral aroma. Over 100 hop varieties are grown throughout the world, but if you're searching for a heady aroma and a spicy taste, look for a beer brewed with the choicest hops in the world - hop varieties known as Noble hops.
    The two Noble hops used to brew Samuel Adams Boston Lager are Tettnang Tettnanger and Bavarian Hallertau Mittelfrueh. These Noble hops can cost up to twenty times as much as other, coarser hops, and they can only be grown in three small areas in middle Europe.

    There are four types of Noble hops grown. The other two types are Saaz (from Bohemia, now in the Czech Republic) and Spalt Spalt. These four Noble hops are all used in Samuel Adams lager styles.

    Growing hops for beer is much like growing grapes for wine -- the soil, the climate, and the farmer's care of the vines greatly affect the taste and aroma of the delicate hop flowers. Noble hops have been cultivated for centuries, defining beer through the ages.

    Yeast plays a very important role in the brewing of beer -- it defines whether a brew is classified as a lager or an ale. A yeast strain called Saccharomyces uvarum produces smooth, elegant lagers; another strain, Saccharomyces cerevisiae, makes hearty, robust ales.
    Yeast is responsible for producing the alcohol contained in the beer, as well as its natural carbonation. The yeast consumes the sugars from the malt and converts them into carbon dioxide and alcohol. In fact, you could say that brewers merely make food for yeast -- the yeast makes the beer.

    Contrary to popular belief, water is actually the least important ingredient in beer. As long as it is clean, it is fine for brewing. Historically, the water supply available to brewers determined which styles of beer they could brew. However, with modern water treatment capabilities, the mineral content in water can be tuned to meet the needs of any style of beer.

    Just some info...more to come, i plan to educate us all in beer before the end of my time here.