The Locals HINTS AND HAULS THREAD

#VBS in paradise

 

You can literally put almost anything in front of "in West Virginia" and sucks applies. Minus white water rafting and skiing at snowshoe.

 

Nope, haven't seen it Houston yet.

 

Black Hakws baby, I need a damn beer!

 

But you're in WV. Wah wah. Congrats ChickenHawks!

 

bam! Hawks win! So now I have to dig through the thread and announce who's getting some beer! I'll get back to everyone tomorrow night.

 

Sucks, should have brought something with me. And congrats on winning that Vegas bet.

 

Can magic my ass!

 

Here's to the "Dynasty!" Go Hawks!

 

FYI, I've got an extra if you strike out.

 

#VES (Virtual experiment share).

Been holding on to this to see. Was going to go for several years to see how well it holds up. I took 6 2013 Devil Dancers and put in cellar. Last year compared to a 14, not too bad, but fell off some, a little more malty. This year...



You can see the difference. 13 is much more cloudy. Taste, off. Just off. Malt bomb, alcohol no longer hidden, yuck. Experiment over. Dumping the other 4, not even going to try again.

 

VBS: Proper way to celebrate Blackhawks win!

 

Woohoo blackhawks!

I'll probably end up cross-posting a bunch of pr0n here for you sickos as the BIF boxes arrive

 

haha too long ago don't remember. You could have sat on that for a year and it would still be coffee forward. Only 6 months till the new batch

 

Seems like there's a big Chicago contingent on here, so congrats on the W last night. That team/coach knows how to win in the playoffs. Four Conn Smythe winners on the roster by the end of the night, pretty impressive.

Now, only three more months 'til hockey season!

 

115 days!

 

Hey, anyone got a recommendation for a good bar/restaurant in Hawaii? Got a buddy there for a week and he says the beer sucks, so wanted to point him in the right direction. He is near Pearl Harbor...

@UcDru?

Cheers Locals.
#iloveblue-dream

 

He is right but in Honolulu/Waikiki there is a place called REAL a Gastropub that was pretty decent.

 

Anyone around the Jester King area tried one of their new-fangled green bottles? Just read a blogpost from JK about them and sounded a bit interesting. Was also going back-and-forth with a quasi-local brewer on Facebook about the concept and they were intrigued.

 

I just read that blog post too. One thing stood out to me that he wrote... "I absolutely like skunky beer, oxidized beer, or 'flawed beer' "... after that I just kind of stopped paying attention. Skunked and oxidized beer is terrible and does not agree with my palate...

Here's the post for all to see... http://jesterkingbrewery.com/blog/

So why are we doing this?

Here’s our Head Brewer Garrett Crowell’s explanation:

“My pursuit of the use of green bottles stems mostly from the character of all of my favorite beers.Cuvee de Jonquilles, Blaugies, Thiriez, Fantôme, Cantillon, Dupont, all use green bottles. I’ve had brown bottle versions of some of these beers, and have had them on draft as well and there is an element missing from those versions that the green bottles have. While green bottles permit the risk of light struck/skunky character, I feel they add character, even beyond skunkiness. So many breweries have attempted to mimic the classic Saison Dupont yeast profile, and I feel what is most often missing is the light struck character that is integral to the profile of that beer.

Beer is as delicate as wine. Pasteurized, shelf stable beer has dumbed down beer consumers into believing that something will still taste fresh after leaving it in the trunk of their car, or in the sun, etc. Hopefully, green bottles will emphasize that our beer is a living thing, and that the way it’s treated will significantly alter the experience one can have with it.

I feel that beer is losing individuality through structure, and the expectation to fulfill guidelines. I absolutely like skunky beer, oxidized beer, or “flawed” beer. We allow our beer to pick up “peripheral” character that deviates from guidelines, whether it’s a bit of oak, Brettanomyces, or lactic acidity. Horse barn, goat sweat, and brett character are embraced, yet skunkiness is considered a flaw. If the way I create, and eventually package a beer renders it unfit for BJCP guidelines, then I consider that a success and furtherance of creativity. I feel as though the status quo of brewing is to find a set of guidelines, create a product that fits within them, enter a competition, and receive an award. It reminds me of standardized testing from grade school. Students spend half the year learning how to take a test, and creativity is suppressed for the sake of passing test scores.

I understand that green bottles and light struck character are going to be a challenge for most beer enthusiasts. I think we’re in a unique and important position to break down some of the indoctrination that is present and document something truly beautiful and unique.”

— Jester King Head Brewer Garrett Crowell