somethinglikethat Posted July 9, 2010 Share Posted July 9, 2010 The barleywine should be released later this month. I tried the Barleywine at the American Craft Beer Fest... it was excellent. Quote Link to comment Share on other sites More sharing options...
nerkherder1 Posted July 9, 2010 Share Posted July 9, 2010 FOX WITH IT: i did not like it last year but i gave it a secod chance this year, and thangs done changed Quote Link to comment Share on other sites More sharing options...
menaceIIsobriety Posted July 9, 2010 Share Posted July 9, 2010 dogfish heads ruled my night, 60 min. ipa fackhhh off Quote Link to comment Share on other sites More sharing options...
mackfatsoe Posted July 9, 2010 Share Posted July 9, 2010 ^love the 60 and the 90 90 is a beast, have never even SEEN the 120 Quote Link to comment Share on other sites More sharing options...
the.crooked Posted July 9, 2010 Share Posted July 9, 2010 120 is an experience. Fun to have once or twice. Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted July 9, 2010 Share Posted July 9, 2010 Interlaken's local brau Quote Link to comment Share on other sites More sharing options...
anything goes Posted July 9, 2010 Share Posted July 9, 2010 I'm looking forward to trying the Dogfish head 75 minute Cask in a couple weeks - http://www.dogfish.com/community/news/press-releases/dogfish-announces-75-minute-ipa-simul-cask.htm Quote Link to comment Share on other sites More sharing options...
metalasfock Posted July 9, 2010 Share Posted July 9, 2010 Anyone know/heard when pyramid is doing their snow cap release party this year?? Quote Link to comment Share on other sites More sharing options...
the.crooked Posted July 10, 2010 Share Posted July 10, 2010 that seventy five minute sounds utterly delicious. Quote Link to comment Share on other sites More sharing options...
menaceIIsobriety Posted July 11, 2010 Share Posted July 11, 2010 ^ want Quote Link to comment Share on other sites More sharing options...
yeah yup Posted July 15, 2010 Share Posted July 15, 2010 currently drinking. definintely recommend. Quote Link to comment Share on other sites More sharing options...
HighGravityCane Posted July 15, 2010 Share Posted July 15, 2010 Found this for the first time at a local quickstop grabbed 4 never looked back dont remember getting home felt like i got hit by a truck tho will be doing again soon. Quote Link to comment Share on other sites More sharing options...
yeah yup Posted July 15, 2010 Share Posted July 15, 2010 off 4? hahaha Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 15, 2010 Share Posted July 15, 2010 Also tried the very newly released White Ale, no pictures on their website of that one yet. Both very good, the dark ale isn't too hard to get a hold of either. The White Ale tastes like there are a lot of herbal/spices going on, not something for a session beer, but definitely great for a six pack with a meal. Quote Link to comment Share on other sites More sharing options...
crime stoppers Posted July 17, 2010 Share Posted July 17, 2010 Also tried the very newly released White Ale, no pictures on their website of that one yet. Both very good, the dark ale isn't too hard to get a hold of either. The White Ale tastes like there are a lot of herbal/spices going on, not something for a session beer, but definitely great for a six pack with a meal. It's taking off massively over here right now, ALH has gotten on to it so it's only a matter of time before it's common knowledge. never tried the white ale though, haven't heard good things. Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 17, 2010 Share Posted July 17, 2010 It's a complex beer, not something the average punter is going to take over a pale ale or a pilsner, but it's unique and a bit special. This is a pic of my double pale, 8.2% in the end. Fuck yeah. Quote Link to comment Share on other sites More sharing options...
drumart Posted July 17, 2010 Share Posted July 17, 2010 i recently took my dad to Hook Norton for a brewery tour for fathers day. had a great day, and was great to see the last commercially working stationary steam engine in the UK used to make the beer. got a few flicks, they also still use horse an cart to deliver the beer to the local pubs. they said its mainly just for a promotion thing an isn't used often due to cost. then at the end of the trip went to the shop/ bar (which you can kind of see in the back ) to sample all there permanent beers and the beer of the month. i think the my favorite was the Hooky Gold which is a pale session ale. also any UK heads heading to the Great British beer festival this year? http://gbbf.camra.org.uk/home Quote Link to comment Share on other sites More sharing options...
Y.FRESHJIVE Posted July 17, 2010 Share Posted July 17, 2010 off 4? hahaha there 24oz and 12% alc. its like a four loko without the energy.... Quote Link to comment Share on other sites More sharing options...
Mr.Maker Posted July 17, 2010 Share Posted July 17, 2010 drinking some magic hat hippie summer sampler shit.. Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 18, 2010 Share Posted July 18, 2010 That Hook Norton looks killer. Thanks for the post. Quote Link to comment Share on other sites More sharing options...
gasfacevictm Posted July 18, 2010 Share Posted July 18, 2010 Aged 9,000 Years, Ancient Beer Finally Hits Stores Dogfish Head brewery is known for making exotic beer with ingredients like crystallized ginger or water from Antarctica, so it might not sound surprising that one of its recent creations is a brew flavored simply by grapes and flowers. It's not the recipe that makes this beer so special; it's where that recipe was found: a Neolithic burial site in China. Chateau Jiahu is a time capsule from 7,000 B.C., but to hear Dogfish Head owner Sam Calagione talk about what beer was actually like back then, it's not the kind of thing that makes you say "Hey, pass me another ice-cold ancient ale!" "Probably, all beer thousands of years ago — to our modern palates — would have tasted spoiled," Calagione says. "In fact, in a lot of hieroglyphics, people are shown drinking beer using straws because they were trying to avoid the chunks of solids and wild yeast." So how do you go from "chunks of wild yeast" to a beer that you can get at your local store? You don't start with a brewery. You start with Dr. Patrick McGovern. The ancient recipe for Chateau Jiahu was decoded from molecular data found in pots from a Neolithic burial site in the Henan province of northern China. Scraping The Bottom Of The Beer Barrel McGovern is a biomolecular archaeologist at the University of Pennsylvania Museum of Archeology and Antropology. He studies fermented beverages — otherwise known as booze — by analyzing the ancient pots that once held them. "We use techniques like infrared spectrometry, gas chromatography and so forth," he explains. McGovern helps Dogfish Head revive long-dead brews by figuring out what used to be inside the ancient pottery he comes across. About 10 years ago, he set out to find some of this primordial crockery on a trip to China. In one town, he found pottery from an early Neolithic burial site. The pieces were about 9,000 years old — as were the skeletons they were found with. The Neolithic period, which began about 12,000 years ago, is thought to be about the time when humans started settling down, raising crops — and apparently getting a little tipsy. McGovern suspects that once humans stayed put, it didn't take them long to discover the fermentation process that led to the world's first alcohol. The molecular evidence told McGovern the vessels from China once contained an alcoholic beverage made of rice, grapes, hawthorn berries, honey and chrysanthemum flowers. "What we found is something that was turning up all over the world from these early periods," he says. "We don't have just a wine or a beer or a mead, but we have like a combination of all three." Ancient Brews For Troubled Times That's where Dogfish Head comes in. The Delaware-based brewery owns a tiny but respected sliver of the U.S. beer market, which Calagione says it earned by being a risk-taker. Dogfish and McGovern have produced other ancient beverages, including their Midas Touch brew, teased from pottery found in King Midas' 2,700-year-old tomb. But, like Calagione says, Jiahu is different. It's "the oldest-known fermented recipe in the history of mankind." This year, Dogfish Head will brew about 3,000 cases of Jiahu — a small batch by commercial brewing standards. At $13 for a wine-size bottle, Jiahu is about six times the cost of Budweiser. Luckily, Calagione says, his sales of Jiahu and other specialty brews have actually increased during the recession. "What we do see in this economy is that people probably can't afford a new SUV or a new vacation home, but they can surely afford to trade up to a world class beer," he says. And while Jiahu may not be cheap, it's a lot easier to get than a plane ticket to Neolithic China. http://www.npr.org/templates/story/story.php?storyId=128587208 Quote Link to comment Share on other sites More sharing options...
crime stoppers Posted July 18, 2010 Share Posted July 18, 2010 thats a bold idea, hopefully it pays off but by the sound of it, it will be an out there taste. not sure what to expect. Quote Link to comment Share on other sites More sharing options...
the.crooked Posted July 18, 2010 Share Posted July 18, 2010 they've done essentially the same thing before with the midas touch. Quote Link to comment Share on other sites More sharing options...
~KRYLON2~ Posted July 18, 2010 Share Posted July 18, 2010 found this for a dollar at jewel, woooohoooo! Quote Link to comment Share on other sites More sharing options...
menaceIIsobriety Posted July 18, 2010 Share Posted July 18, 2010 [ATTACH]141676.vB[/ATTACH] 3 of these had a nigga on tilt last night...i was very impressed, 9% & smooth as butter! Quote Link to comment Share on other sites More sharing options...
Mr.Maker Posted July 18, 2010 Share Posted July 18, 2010 bout drink 100 coors lights by the pool Quote Link to comment Share on other sites More sharing options...
anything goes Posted July 18, 2010 Share Posted July 18, 2010 that Goliath tripel looks delicious, never seen it before I've been drinking alot of this lately, on nitro slow pour at a local bar - rumor has it a few kegs of Victory Summer Love Ale have been smuggled into my city and one keg is getting tapped tonight. apparently this beer is typically only available in philly - Quote Link to comment Share on other sites More sharing options...
the.crooked Posted July 18, 2010 Share Posted July 18, 2010 that's awesome about having old rasputin on nitro. totally jelly. Quote Link to comment Share on other sites More sharing options...
yeah yup Posted July 18, 2010 Share Posted July 18, 2010 there 24oz and 12% alc. its like a four loko without the energy.... o ok didnt know they were 24's. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted July 18, 2010 Share Posted July 18, 2010 Aged 9,000 Years, Ancient Beer Finally Hits Stores[/color][/size][/i][/b] Dogfish Head brewery is known for making exotic beer with ingredients like crystallized ginger or water from Antarctica, so it might not sound surprising that one of its recent creations is a brew flavored simply by grapes and flowers. It's not the recipe that makes this beer so special; it's where that recipe was found: a Neolithic burial site in China. Chateau Jiahu is a time capsule from 7,000 B.C., but to hear Dogfish Head owner Sam Calagione talk about what beer was actually like back then, it's not the kind of thing that makes you say "Hey, pass me another ice-cold ancient ale!" "Probably, all beer thousands of years ago — to our modern palates — would have tasted spoiled," Calagione says. "In fact, in a lot of hieroglyphics, people are shown drinking beer using straws because they were trying to avoid the chunks of solids and wild yeast." So how do you go from "chunks of wild yeast" to a beer that you can get at your local store? You don't start with a brewery. You start with Dr. Patrick McGovern. The ancient recipe for Chateau Jiahu was decoded from molecular data found in pots from a Neolithic burial site in the Henan province of northern China. Scraping The Bottom Of The Beer Barrel McGovern is a biomolecular archaeologist at the University of Pennsylvania Museum of Archeology and Antropology. He studies fermented beverages — otherwise known as booze — by analyzing the ancient pots that once held them. "We use techniques like infrared spectrometry, gas chromatography and so forth," he explains. McGovern helps Dogfish Head revive long-dead brews by figuring out what used to be inside the ancient pottery he comes across. About 10 years ago, he set out to find some of this primordial crockery on a trip to China. In one town, he found pottery from an early Neolithic burial site. The pieces were about 9,000 years old — as were the skeletons they were found with. The Neolithic period, which began about 12,000 years ago, is thought to be about the time when humans started settling down, raising crops — and apparently getting a little tipsy. McGovern suspects that once humans stayed put, it didn't take them long to discover the fermentation process that led to the world's first alcohol. The molecular evidence told McGovern the vessels from China once contained an alcoholic beverage made of rice, grapes, hawthorn berries, honey and chrysanthemum flowers. "What we found is something that was turning up all over the world from these early periods," he says. "We don't have just a wine or a beer or a mead, but we have like a combination of all three." Ancient Brews For Troubled Times That's where Dogfish Head comes in. The Delaware-based brewery owns a tiny but respected sliver of the U.S. beer market, which Calagione says it earned by being a risk-taker. Dogfish and McGovern have produced other ancient beverages, including their Midas Touch brew, teased from pottery found in King Midas' 2,700-year-old tomb. But, like Calagione says, Jiahu is different. It's "the oldest-known fermented recipe in the history of mankind." This year, Dogfish Head will brew about 3,000 cases of Jiahu — a small batch by commercial brewing standards. At $13 for a wine-size bottle, Jiahu is about six times the cost of Budweiser. Luckily, Calagione says, his sales of Jiahu and other specialty brews have actually increased during the recession. "What we do see in this economy is that people probably can't afford a new SUV or a new vacation home, but they can surely afford to trade up to a world class beer," he says. And while Jiahu may not be cheap, it's a lot easier to get than a plane ticket to Neolithic China. http://www.npr.org/templates/story/story.php?storyId=128587208 For years though theyve recognized the "wine" spoken mostly back in bible times was more a beer than an actual wine (technically barely wine) by what scientists have found. But that is a cool post, Ill hve to check it out. I know there are some DOgfish head haters out there but you gotta give them props for all the crazy brews theyve concocted in the past years. On a Victory note I was out grabbing lunch and errands the other day a couple cities over (where the people have better tastes) and I grabbed this to go along with my Reuben.... I know a stout isnt the best choice to go with a Reuben but it was damn tasty.. I ended up grabbing Reuben fixens again and bought a pint of this to take home and enjoy...definitely went better with the sammich. Quote Link to comment Share on other sites More sharing options...
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