Worth noting that both the RR beers have fruit additions, Shadow Work does not.
So, does LIC just release /1/ bottle of something mix-ferm a year now? They've been hop heavy for sometime, but the other beers just feel like an...
It sounds like she doesn't like smoked beers either. Lol.
In other words, well executed beer, brewer doesn't deserve to be flogged.
Because you thought it was a poor example of the style, or just a style of beer you're personally not a fan of?
Not sure on the details, but he left quite a awhile ago. He lives in LI and had no intention of brewing in Brooklyn long-term, I know that much.
The chef at Torst left to pursue an opportunity in CA, and a new chef, Matthew Cruz, previously of Lazy Bear in SF has come on to replace him.
Two Novembers ago ends up being such tricky wording, since it only came out a little over a year ago. Lol.
Even with the interview source material, this is very sketchy reasoning. It took 4 years to secure hop contracts to brew any IPAs? Not even 1?...
I mean, hop and yeast sediment are both present in trub, no? Why would you want to roll unfermentable waste back into the finished product?
I posted this right before the Nov thread was locked, so I'm hoping some could shed some light now:
I don't particularly understand the...
They also released Modern Aberration in bottles 3 months or so prior to either Dulcinea or PoC.
What about all the other styles TH is putting out, i.e. ESB, brown, amber, non-imperial milk stout, and kellerbier? They nail those as well.
*bars all over Brooklyn
Same dry hop as Hop Ranch then? Basically Hop Ranch+ wheat.