Controversial Beer Opinions Thread

Lighten up, Francis

 

You must have missed this one when originally posted, way slower on the response! True words though

 

Take your own advice!

 

Nope. I'm going to repeat to you what I just said to him. I'm also going to ask that you fix your sarcasm detector. It's fucking broke, dude

 

While I understand what you're saying, low carb saisons and Trappist/Abbey style beers just shouldn't be done. Same goes for light, in color, lagers. It just isn't the ideal way to serve them, though it may be beautiful or novel from time to time.

 

Seems like yours is broken. I was clearly being sarcastic.

 

Then it seems we have real problems

 

I would agree with this. Belgians on cask are a no-no. I've never had a cask lager of any style, and I don't see it as a natural fit...but I would like to try it. I had the opportunity over the summer when in Birmingham, but naturally passed in favor of a bitter

 

In defense of you both, sarcasm is a rather tricky thing to pick up on through text at times. Tone and facial expression usually are dead giveaways and can not be conveyed through written text very well. One of the reasons I hate communicating through such means at times.

 

Although I'm not sure how to marry "shouldn't be done" with "beautiful from time to time," in this case, I'm glad that not all brewers subscribe to your idea of "shouldn't be done." I'm even more glad for this when it comes to holding on to a threatened tradition that many drinkers might feel is outdated. I'm not saying that it's "ideal," but it doesn't have to be. It's not for everyone.

Take a look at this thread and just skip down to @herrburgess 's posts and his pic of Mahr's Ungespundet Lager. You know you want one. @TurkeysDrinkBeer doesn't want one, but that means more glasses for @Ahonky

I can't speak about any of this with regards to abbey beers, but regarding saisons, I think you're confusing your personal preference for the house carbonation style of most of the beers (saisons or not) from Dupont and Blaugies with the idea of something really being intrinsic to the style. It's not that their approach doesn't work (obviously ), but that other approaches can work too.

 

I guess I should have phrased that differently, but you seem to have gotten my meaning.

Kellerbier on cask is a bit different than all lagers on cask.

I'm simply used to saison being highly carbonated. A lot of people would agree with me. This makes them no less tasty on cask, just not as "saison-y" as they would be otherwise.

 

Huh, which ones have you tasted that taste like potpourri? I don't think I would like that, sounds awful. Help me avoid these by naming some that have that characteristic. TIA. Cheers!

 

Bruery Terreux - Saison Rue, Anchorage - Love Buzz, Mystic - Saison Renaud, Trillium - Free Rise, Dogfish Head - Noble Rot, Hill Farmstead - Nordic, Holy Mountain - Demonteller, Jackie O's - Elle, Fonta Flora - Brutus, Prairie Artisan - Prairie Ace. Had to scroll back pretty far in my check-ins to find these but here are a few examples of my dabbling's into the style. Some were more tolerable than others but none made a positive lasting impression. Too much floral or too much spice for my preferred tastes.

 

For spiced saisons, I'd definitely agree with you. For unspiced ones, I'd say that you just don't like phenols or terpenoid compounds like rotundone. Curiously, how do you feel about Brett beers?

 

I've had a few Brett beers especially as of recent since I have opened up to a lot more Wild Ales and Farmhouse funk type stuff, some have been interesting but I have found I enjoy things that do not have this a lot more. I can't pinpoint what it is that's turning me off to them, I don't think I have had enough of them to really distinguish the particular flavors I pick up.

 

Do you like hefeweizens?

 

The beer industry (like everything else) is affected by politics. We should be able to talk about that civilly on BeerAdvocate!

 

Hard no on the Hefeweizens

 

I got that question wrong on my SAT.

 

Got a feeling that phenols, specifically 4VG (clove) and 4EG (smoky, clove, spice) are the culprits. I could be wrong, however. Other Belgian beers give you similar issues?