Pizza Boy Brewing

The Vietnamese coffee SSU is da bomb. Had a can last night and enjoyed it down to the last sip. Haven't had many beers that have achieved a silky smooth mouthfeel like that one. Creamy, balanced, and delicious.

 

Some new cans have to be on their way soon . . .

 

They don't have to be, but I'd imagine they are.

Side note: the new firkin of sunny side that has the multi-exclamation point warning should very much be heeded. Tasty, but definitely worth the cautionary note they provide.

 

You sure you're not Al?

 

Yes. Last answer to a form of that question.

 

That sounds good.

 

Honestly, as hot as it was.... and as I warned you, it was.... there was this weird thing happening where below the alarm sounding heat, a huge hit of chocolate came out, maybe more than any other variant of Sunny Side, ever. Maybe not the last firkin (Chocolate Mint), but still. Very interesting beer...

 

Al said they would be canning every other week. They canned last week so I would expect the next round of cans to be next week.

Did you have the ancho, chipotle, and ghost pepper one? Curious how the level of heat compares.

 

This was the hottest SSU variant that I've had. I can't say that I've had every single one, but I've had a good percentage of them. I do remember the one you are referencing and this one was hotter.

 

Probably a novice question, but is this similar to kettle souring? The 6 month fermentation period is throwing me off.

 

Yeah, unclear on the specifics of the process. Also finding it odd that not only are they returning to non 750 bottles, but they allegedly chose 11.2 oz ones. We'll see what all comes to fruition on that announcement.

 

SSU! SSU! SSU!

I hate to admit it, but I've come to the conclusion that I'd prefer an SSU over a bottle of High West-ified or SMS any day. Yes they're BBA beers (which I love), but SSU is too damn good. I could drink a can of SSU everyday and not get sick of it.

 

Kettle souring is done before the boil takes place. After the wort is soured it is boiled to kill of the souring bacteria and reduce the risk of infecting the brewhouse.
While these beers may be kettle soured, they are also fermented in the stainless steel tanks with wild yeast and bacteria with the fruit. Think traditional sour beer fermented in steel tanks with wild yeast/bacteria instead of oak barrels.

 

Thanks!

 

I dunno, sounds like this guy is talking out of his ass to me.

 

Thanks for today's lesson bud!

 

Anyone know what cans Al has left?

 

As of yesterday around lunch time there were tons of BB SSU as well as some Moonstomp, Hampden IPA, Citra Pils, and Arck Angel with Peaches.