Bitter Imperials

Upstate? How about Southern Tier. 2XIPA is old school should be everywhere

Im in the same boat. I physically can not intake milks or lactose of any kind and it’s in everything now.

 

I’ll add Beezelbub and Pappy’s Porter from The Alchemist if you can get them. Also, Three Floyd’s Alpha Klaus.

 

I had an Arrogant Bastard today on draught and yes, it's quite bitter. In a good way.

 

I have read that making a true milk stout is very hard to do. Almost next to impossible. How do you get the milk to ferment without souring. The easy solution is not to use milk but just add lactose. Many beers do not tell you and use lactose for a thicker mouth feel.

I am also lactose intolerant as many people are. It is really hard to avoid. Beers should be required to list ingredients like all foods and tell you when they contain lactose. I really hate finding out the next morning.

 

The old Rogue beers were very bitter. XS Old crustacean and their XS Imperial IPA. But good luck finding them.

 

I Fucking hate that beer

 

I was under the perception that most people can not perceive much beyond the fifties, and most beers that claim 100 ibus are actually posting a theoretical number.

 

"Milk Stout" has always referred to a stout brewed with lactose (aka "milk sugar"), there's no evidence of a brewer using actual milk in a milk stout. From Cornell's Amber, Black & Gold:

It's a little more complicated than that. According to the recent TTB Ruling, #2015-1 Malt Beverage Formulas:

Which sort of implies (but does not specifically state) that the lack of a requirement to list lactose on beer labels was from a Brewers Association request. The related pdf for Ruling 2015-1 - Attachment 1 states:

But Lactose (Milk Sugar) can be listed under the
"§7.22a Voluntary disclosure of major food allergens",
as also explained on pg 56-57 of TTB Bootcamp for Brewers.

 

Bell's expedition, Jacks Abby Framinghammer, and I agree with the stated above sixpoint resin since your in NY.

 

To @jesskidden :
Very interesting history. What I read was in a brewers how to do book. Does not really contradict the history but leaves out a lot of details.

I really wish labeling was mandatory. Wait until someone sues a brewer because of an allergy issue. Whether regulated or not that will change labeling.

 

SAME. I don’t find out next morning but immediately after the sip I can feel that kind of wet funky sweet thing lactose does and it’s too late. My intolerance is so severe than I can count to ten and puke it does even make it out the other end. I ate a piece of tres leches cake a week ago and it felt like somebody threw a punch at my side from inside of me

an upper pass milk stout laid me out for two days.

 

Came here to say most core IPAs from Evil Genius. Turtle Power, Stacys Mom.

 

I was searching for back-up and I'm finding some sources that say ~100 IBUs is the taste limit and some sources saying that saturation limit of iso-alpha acids [from hops] is maxes out at ~100 IBUs. Either way, the effective upper limit is ~100 IBUs, but I might have had the reason wrong.

Yes. All sources say that claims of beers over ~100 IBUs are using a theoretical calculated IBU based on ingredients, not actual laboratory tests of the beer.

 

Do you have any evidence of any beers actually hitting the 100 IBU saturation point? From some of the podcasts I've listened to and interviews with Brewers who were part of the IBU War it seems the high 70s were is high as the ibus where ever measured. I am curious if they found a way to exceed this.
Edit; that 5280 article is self-contradicting. At one point it states the IBU scale is for Alpha acids that are dissolved into the beer, and later talks about bitterness perceptions.

 

Not in my area of New Jersey. 10 minutes from Philly next to the bridge. I’d assume Evil Genius would be fairly easy to find in NY

 

Sounds like you need to call the lawyers.