I'm from Southeast Missouri. I brew beer in my backyard in Harlem. I also host private beer tastings for Tapped Craft Beer Events.
@Celeriac With three ounces of late additions and another two in the dry hop addition, I think you'll find plenty of hop flavor and aroma. Thanks for reading!
@Dauthi A mill on the proper setting is the only way (that I know of) to get a consistent, quality crush. If you don't have a mill, your best bet is to order the grain precrushed from your local homebrew store or online. Just be sure to use the grain promptly because milled grain will stale and spoil. If there's a local homebrew club in your area, you could also ask to borrow someone's mill or have them mill it for you. It wouldn't hurt to pass a bottle or two of beer their way for the effort.
It'd be nearly impossible to consistently crush 12 lbs a grain with a rolling pin, to say nothing of the time spent and soreness to come.
@froggr In general, I like to give these an extra few weeks in secondary before further maturing during bottle conditioning. I rely on taste rather than hard and fast timeframes to make that call. Thanks for reading!
I had the opportunity to try Parisi's collaborations with DC Brau (a gratzer) and The Bruery (a quad with plums) last weekend at Churchkey in DC. Both were top-shelf beers.
@rockfish42 Good eye. Thanks!
@DrGaellon Sure thing. On the Belgian side, I like St. Bernardus Abt 12, Rochefort 10, both of which are widely available in the U.S., and Westvleteren 12, which should be (legally) coming to the U.S. in very limited quantities this fall. For U.S. examples, check out my post here: http://drinks.seriouseats.com/2011/03/beer-reviews-the-best-belgian-strong-dark-ales-midnight-sun-boulevard-pretty-things.html. Thanks for reading!
Hey, rondertaker. Thanks for reading. Tickets generally go on sale in early April and sell out in a matter of minutes. See ya next year!
@garc_mall Thanks for reading and thanks for the heads up. I should've stuck with my original notes. Cheers!
@scalfin I see your point, but I wasn't attempting to address the whole of beer history. I think it's fair to say that gluten-containing grains like barley (and wheat and rye) are character-defining ingredients in the majority of beers as we know them today--especially in this country. And, for what's it's worth, I grew up in Southeast Missouri, where most of the beer available tasted a lot like rice and corn (gluten-free!). Thanks for reading.
HLT: Hot Liquor Tank - the cooler, pot, or vessel you use to store your brew water.
MLT: Mash/Lauter Tun - the cooler, pot or kettle you use to steep your grains in water (mashing) and to separate the resulting sweet wort from the spent grains (lautering) prior to the boil. I can't think of a single homebrewer I know that has separate mash and lauter tuns. My MLT is a 10 gal. Rubbermaid cooler with a stainless steel false bottom
@winternutt Matilda's in my year-round rotation.
@LKM I'm on the lookout for Underdog Atlantic.
Patron Silver is better-than-average tequila at a premium price. It has fantastic marketing and brand recognition, but you could do better for less.
For me, at this particular point in time, it's probably fresh Czech pilsners and German lagers that don't taste like cardboard after taking the slow boat across the Atlantic. Something that hasn't been marred by extended time in green bottles. A trip is in order.
@rhallen OK, I'll bite. You're the first lambic fan I've ever seen say he's not impressed with Cantillon. What doesn't do it for you? What's your lambic of choice?
These are great with sriracha. I'm also huge on the pickled eggs they serve at Northern Spy, but I'm pretty sure they use malt vinegar (sans beets).
@JH Definitely bigger than I've seen commerical or homebrew examples, but it wore it well.
@Zach A. Unearthly is great stuff, indeed, but I didn't include any Imperial IPAs in this roundup.
@aintbaroque It was The Perfect Pour in Elkridge. It was my first time there and they had some great stuff.
@frackle good eye.
@DaveJ_DC You raise a fair point. With the exception of Captain Lawrence and Stone, I only sought out the American interpretation of robust porters (stronger, hoppier, roastier). Unfortunately, traditional brown porters are fairly hard to come by in the U.S. outside of brewpubs and homebrew club meetings (my friend Ken makes a really tasty, sessionable porter). The original English version is perhaps fodder for a future article.
@Michael Agnew You're exactly right. It's just beer and people need to calm down. To clarify, my intended point wasn't that the ends justify the means, only that I think this particular beer IS just as great as people make it out to be. (As opposed to some other highly sought-after beers that people have similarly flipped out over, which have ended up falling well short of my expectations.)
@Mayan, Ithaca sent us a bottle for review. My understanding is that it's only available at the brewery this year. I picked up a couple of bottles last year from WF Bowery, but even then I don't think it made it out very widely (even in NYC).
@CheeseRks Maggie did a canned beer roundup in January 2010, which you can find here: http://bit.ly/oYa0Oq. Other than that, I try to feature cans in my reviews when possible. Depending on where you are, check out Ska, Two Beers, and Tallgrass. And definitely pick up any Surly cans you see.
I'm really excited to see the canned beer movement picking up steam. I tried the Sankaty Light in can and bottle for this one, and the canned version seemed a lot brighter.
@beersnob Well played. When I do make it back to Missouri for games, I spend my alcohol points enjoying the Boulevard, New Belgium, and Schlafly that I can't get here in NYC.
@toad3000 I'm in no way suggesting Bud Light is a good beer, but it pretty well hits the style mark in terms of what a Lite American Lager is supposed to be.
Sixpoint is calling Autumnation a "wet-hopped pumpkin ale." I haven't had a chance to try it yet.
Thanks, Fritz! (And the photos are from the skilled eye of Chris Lehault)
I enjoyed White Birch's imperial stout quite a bit. They're always cranking out something interesting.