I have loved beer mostly then wine mostly then beer again, now I just enjoy good beer OR wine. I have posted a bit about wine, so some beer posts are in order—I hope soon I can send these threads to Fermentation Mk2.

Deschutes is a {big) craft brewery in Oregon, US. I have their “Fresh Squeezed IPA” and a stubbyu of their “Old Fashioned” Stout. I do not believe I have tasted bourbon or an Old Fashioned cocktail (not big on spirits) but the Deschutes Old Fashioned is a stout aged 12 months in bourbon barrels.

Reports on both will be coming in the next few days.

mmm BEER!

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Homer would drink Bud, a rice beer or maybe Coors, also a rice beer.

If Homer was an Aussie he would drink VB {shudder}

Jovial Monk wrote on Oct 31^st, 2020 at 9:01pm:

Homer would drink Bud, a rice beer or maybe Coors, also a rice beer. If Homer was an Aussie he would drink VB {shudder}

VB is a nice beer after a hard days work, yes i am sure Homer would be a VB drinker if he was an Aussie.

VB is disgusting!

A real beer is made from malt. Beers 5%abv and under do not need any sugar. Very high alcohol beers (9% and up) do need sugar else they drink like treacle. With my Russian Imperial Stouts I got the OG up to 1120-1125 with malt, brought the OG up with 2Kg blue gum honey added after flameout. Stout fermented down to 1033, racked into a keg and cellared a year, SG down to 1019 at which gravity I bottled without priming but added some new yeast.

There are some exceptions: a Belgian wits and lambics are made with 45% unmalted wheat, 5% unmalted oats.

Jovial Monk wrote on Nov 1^st, 2020 at 6:34pm:

VB is disgusting!

VB is very popular in Australia however -
the best beer I ever had was in Europe.
It's generally of a very high standard -
I had:
Belgium beer,
French beer,
German beer,
Spanish Beer.


I always drank glass stubbies - that's what they serve
at all the cafes and bars.
I never trusted their beer on tap.
I don't think I ever had a bad tasting beer in Europe.
They were all delicious.
It was surprising that the French had such nice beer
as they are usually only known for their fine wine and champagne.

The French, in the two Departments (Calais and Nord) just south of Belgium make a Walloon beer called Saison, truly excellent. There is also one excellent brewery in Italy (can’t remember the name, sorry.)

In Belgium—the lambics and wit are no longer worth drinking.

I would like to drink a nice british beer pumped up from a barrel in the cellar, that’d be great.

Germans and Czechs make great lager.

Jovial Monk wrote on Nov 1^st, 2020 at 6:57pm:

The French, in the two Departments (Calais and Nord) make a Walloon beer called Saison, truly excellent. There is also one excellent brewery in Italy (can’t remember the name, sorry.) In Belgium—the lambics and wit are no longer worth drinking. I would like to drink a nice British beer pumped up from a barrel in the cellar, that’d be great.

You never know how old the beer in the barrel is -
and it can sometimes be a bit flat.
Even in Australia you sometimes see the bar maids
taking the glass up and down 5 or 6 times to
try and get a fake head on the beer as it's so flat.

I do not like fizzy or overcold beer.

It's hard to beat a beer on tap, a VB in a can as good as it is tastes nowhere near as good as a VB from a keg for example.

Jovial Monk wrote on Nov 1^st, 2020 at 7:06pm:

I do not like fizzy or overcold beer.

Do you like flat warm beer!

I like a bit of very fine bubbles in the beer which should be at about 13°C, cellar temperature.