OVHA Chat

It was not extremely sour, but I would say more balanced. It reminded me of a nice tripel blended with an orval.

Maybe the Brett just aged a bit different between your bottles. I would imagine that is one you could save up for a while and get more character from it.

Thumbs up to all below!

Barbar Blond, Gruut Amber, Affligem tripel, Kriek Boon, and De Dolle Brouwers (Oerbier, Stille Night, Teve tripel)

Sweet O'Cream Ale.Tasted it last night .It is aging nicely.Wonderful,complex flavor,gapefruity with a nice malt character,very smooth hop profile.A little chill hazey and not fully carbonated.Need to take it upstairs where it's a little warmer.I think that when it's gassed up it will be ready to swill indiscriminately.Wish there was more of it ,15 @ 16oz.bottle left.Promise to save some for meeting if possible.If not...I'll give a damn good excuse,er,report .

Soju, wow.

sirgiovanni wrote:Soju, wow.

My son is one month into his year long stay in S. Korea. He has yet to develop a taste for soju, but has mentioned that it is a staple of S. Korean culture and it is rude not to accept the drink when offered.

He also said that it makes for a hell of a hangover.

I found the last bottle (in Evansville) of Founders Kentucky Breakfast Stout.
It's a imperial stout brewed with a massive amount of coffee and chocolates then cave-aged in oak bourbon barrels for an entire year, to make sure wonderful bourbon undertones come through in the finish.

It's chillin now and I hope to enjoy in a couple of days.

Well,I just tasted my 'Big Brew Day(brewed at home after)Amber Ale.I benefited greatly from attending that session and I am very grateful for the privilege.I regretted not having the necessary equipment to participate in the brewings,but I was so inspired that I brewed a 3.5 gallon batch as son as I got home.
Anyway...not to run on&on,it turned out very well.I'll save some for the next meeting and see what y'all think of it.

Cheers

Next up...Ruined Brown Wheat Ale goes to the bottles tonight.

Ruined Brown Wheat Ale.

It's only been in the bottle a few days but it kept making this squeaky,nearly inaudible noise that sounded like my name being called out by a dying fly .Any hoo,I opened a bottle;co2 is good already although it is still a little sweet...it's light n' tasty and very promising.Don't get worried,I'll save some for meeting

HOOOOOO!_HEWEEEEEE! Iced Cold Get It While It's Gooodn'Hot.
Old english Strong Ale 6.7%ABV-32 IBU.Kick Ass In The Corney.



Seriously,I let this age for 6 months due to some hot alcohol issues.During the 3rd 0r 4th month I kicked up the psig to abt. 29. A few days ago I hooked it up and drew off a sample .I was not impressed!

Today...I just left Gerst Haus where I finished up my day fixin' #&*t up.I had A Munich of some kind and sample the hell outa some other #&*t.It was time for a nice,greasy,fresh,garden grown Sarano 'Cheeseburger' which I washed down with a rather gas depleted 'Old English Strong Ale'from a keg in the fridge.

I thought,"man,it's a little flat now"(I'm Almost out of CO2),barely any head,but kinda sparkly in deep".Prepared for the worst,I took a sip.(Still not impressed) .Then,near the end of having some 'Burger'left...I drank deeply to sate my thirst.
BAM! I got a taste of this at the proper CO2 level.Hmmm,what a trip.

Anyway...I think it turned out better than expected,and just wanted you to know

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I have a 50 gallon barrel of sour beer, that I took 2 kegs off of last weekend.. Been mixing it with what I have on tap.

I got the sampler at the Appalachian Brewing Co, in Gettysburg, VA. 8 beers, of 5 oz each. Insane! I liked both of their lagers. The dortmunder was my fav. They sell cold bottles right there so I brought home a six pack.

Val-Dieu Brown (actually had roasted grains)
Val-Dieu Tripel

The seven day blonde ale I made on 6/27/09 is no more. My goal was to brew and drink the 5 gallon batch within 7 days. Well it took a little longer to polish off than anticipated. We had much more things to drink as the excuse.
Basic time line is made Saturday, crashed cooled on Thursday, kegged, forced carbonated, and tapped Friday... polished off on Sunday. I'll have to make this again.

I dined at Turoni's and had the seasonal Wit. It was very tasty. Kudos Jack! I'm looking forward to trying the award winning Monk's Dubbel. I hope to see it on the rotation.

Arabier
Brigand