ilovefuzz.com

Bumping just because BEER!

We smuggled a 6er of Schaefer onto the beach last weekend and it was kind of awesome. I'm thinking of making it one of my go-to low-key beers. THINKING.

Wells Banana Bread beer. I was worried it would be a little too banana like but I was pleasantly surprised. It's actually very beer like.

Greenfuz wrote:I want to try brewing my own beer

I read about some stouts that have nearly 20% alcohol

how do I do that

you need turbo yeast! IIRC, after a certain ABV regular beer grade yeasts can't survive. I'm no brewmeister though...or a biologist for that matter

I wanted to try one of the guinness black lagers tonight, but the waitress brought me an original. Don't know if I should be thankful or angry...

My Mum uses Guinness in her cooking a good amount like pies/cakes. Really needs to be used as an ingredient by more people, it makes everything so good. It isn't the greatest beer as itself though.

I finished up my monthly beer online order a few days back. I really wish that I could get more beer for cheaper. I really loved my Rogue Oatmeal Stout.


At the very least track down more of this

RR Bigman wrote:

Greenfuz wrote:I want to try brewing my own beer

I read about some stouts that have nearly 20% alcohol

how do I do that

you need turbo yeast! IIRC, after a certain ABV regular beer grade yeasts can't survive. I'm no brewmeister though...or a biologist for that matter

Doing super-high ABVs in beer is basically about making sure your gravity is high enough that the yeast has enough sugar to convert into all of that alcohol, and then making sure your yeast can survive long enough to get as high as you want.

Most standard ale and lager yeasts die when ABV gets up to around 10 or 11 percent. White Labs and Wyeast both make high-gravity yeasts that can survive up to the 13-14 percent range. If you want to get higher than that, you generally will use a normal yeast first to get up into the double digits and then pitch champagne yeast, which can get you up around 20%. I was able to get 13.5% in a Belgian tripel a few years ago using the high-gravity yeast, and my buddy Jay made a 16% imperial stout using champagne yeast.

All of the deliciously wonderful beer I'm aging is in a closet at my ex-girlfriend's house where I used to live. I will return for you someday, beer... someday.

Aww man I love coming home and drinking with my dad you guys. A list so far:

Stone Imperial Russian Stout - Goddamn fucking delicious Imperial Stout that is prolly one of there best
Bear Republic Hop Rod Rye-Rye IPA - Made me want a fucking Ruben sammich right then and there
New Belgium Lips of Faith Paardebloem-Belgian Ale with Dandelion and grains of paradise - Prolly my least favorite so far being home this week. To sweet/spicy and not enough body
Weihenstephaner Vitus-Weizenbock - Wheat Bock that is so tasty and refreshing. Reminded me a lot of bananas
Avery Brewing Maharaja-Imperial IPA - Tastes exactly like and Imperial IPA should. Bold and intense hop flavor matched with a hefty body of malt. 2nd favorite beer of this week
Stone Oaked Arrogant Bastard-Strong Ale mellowed with Oak - Tasty strong Ale with plenty of malt body that wasn't overly strong on the hop end due to the oak mellowing
Avery Brewing Dugana-IPA - Good strong IPA that had far more hop intensity than the Maharaja. Overall the Maharaja was better due to the fact that everything was blended better and the hop top end was downplayed for a more balanced flavor. The Dugana was just as tasty due to the awesome hopness that I love though
Laguintas Undercover-Strong Ale - Dear christ Laguintas is becoming one of my favorite brewery's. So complex and balanced with each flavor not overbalancing the other
Firestone Walker Double Jack-Double IPA - A good balanced Double IPA with a good strong kick in the citrusy hop flavor
Boulevard Brewery Long Strange Trippel-Belgian Style Trippel Ale - Tasty belgian style ale that had plenty of the belgian style spice and flavor
Boulevard Brewery Grainstorm - Black Rye IPA - My favorite up and coming style is the Black IPA style. Deep and malty like a stout, but with an incredible hop top end that in the case of the Grainstorm was mellowed a bit by the inclusion of Rye
St Bernardius Abt 12-Quad Ale - Seriously one of the most complex yet completely drinkable beers I have ever had. So bold and strong but everything balanced so well. I'll be getting another bottle of this to cellar for a few years for sure. So goddamn tasty

Still have a couple left as well:
Great Divide Belgian Yeti - Belgian style stout
Another Vitus
Firestone Walker Walker's Reserve - Porter
New Belgium Lips of Faith Pluot - Belgian Ale with Pluot Juice
Avery Salvation - Belgian Style Golden Ale
Sierra Nevada Southern Hemisphere Harvest - IPA with hops from New Zeland/Austrailia

Brewed with dates, raisins, figs, and cinnamon...delicious!

after months of shitty to mediocre beer, i was finally reunited with my true love



if this beer was a woman i would marry it and make passionate love to it constantly

entered an eat-a-donut-off-a-string-the-fastest competition at the Pyramid Alehouse in Berkeley. My donut fell off the string but I easily had the fastest pace. Winner got a dozen 22oz burrs and a dozen beer-infused donuts.

Consolation prize? Any six-pack or tshirt.

the wheat lager was calling me from the moment I stepped in there.

Do good chocoate beers exist? Only curious because the 2 I've had were absolute garbage

hollowhero wrote:Do good chocoate beers exist? Only curious because the 2 I've had were absolute garbage

Good is so subjective; which 2 have you had? I think Young's is delicious.

Maybe you'll have luck with Belgian variants, they seem to (very generalised) be good at infusing flavours without making it taste either artificial or heavy.
Kasteel is very chocolatey, to me.

I haven't had Youngs so I'll give that a shot. I had one from Steelhead (a local brewer) and I can't remember the other. Both were BAD though