New Beer Sunday (Week 648)

God, I love this one!!!
[/QUOTE] The beer smells like if a bunch of healthy people were taking a break from working super hard harvesting peaches in the sun and they decided to smoke a joint.
[/QUOTE]

 

Well this will be short and sweet, but I said I would try and check in when I got where I am supposed to be. Will be checking out of this hotel in the morning. Room has a pull down bed, no AC, but they opened the windows so the damp cold air an come in. Thinking about sleeping in the car...seriously.

But I have a nice beer to share...



Mildly floral, heavy bitter, nice bread malts. Overall, quite a reasonable beer that is helping lighten the mood, but only a little. Not a lot of citrus, bit a little bit. More resinous than anything with the fliral jazz going on. Even the power of beer won't help tonight. Only when I get through with corporate travel will I feel better. After an entire day of travel and a 6 am meeting tomorrow, this can not stand. Make mybown bed and eithet sweat my ass off or be clammy damp? Will catch up on posts tomorrow. From a better location.

 

Brotato, you just moved in there. Wut, ya some kinda Playa?

 

Happy New Redd's Ale Beer Sunday (Week 648) CANtinued!

The thread has not yet closed, so I though that I would keep you updated with what came next for me in the series:
https://www.beeradvocate.com/beer/profile/105/220300/?ba=woodychandler#review

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Thank you NBS posters. I'll add a few of these brews to my list in hopes of finding them.

 

I'll be hitting Cantillon for sure. Want to revisit the Gueze and try whatever else I run into from them.

Got some good leads on pubs and restaurants from the regional forum. I'll be actively seeking out Black Albert (although I have know clue as to its availability and brewing schedule.).

Then whatever I easily run across and feel in the mood for from 3F, Alvinne and De Struisse, as well as any new-to-me Flanders. And I don't think I'll be able to resist revisiting Westvleteren. Any recommendations appreciated.

 

I suggest allowing for lots of time at Cantillon since it really is a place filled with beer history. Also your admission/tour cost may include a free beer. On one of my visits I was able to have the Gueuze as my choice and then also purchase a glass of one year old Lambic. Literally minutes from the barrel. Very helpful in learning the differences between the blend and what is getting blended. I also had a new appreciation of the skills of a blender.

 

You've found my very favorite beer from RR. If I could I'd buy a another case of that in a heartbeat. But I've not even seen a case in 5-6 years. Enjoy the rest of your time there and the other new beers just waiting for you to come find them.

 

I'm some kinda something'.

 

Pass along a hello to your uncle and brother! I really enjoyed hanging out with all of you last summer.

 

Not only does Cilurzo have some knowledge of and about wine making, the location of his brewery has long offered him the opportunity of relatively easy access to certain types of barrels without having to do more than just go local.

Also sometimes the milder form of tartness found in some of his beers may be a result of the use of Brettanomyces only since true spontaneous fermentation will involve some of the lactobacilli that have a symbiotic relationship with yeasts. In addition, for me, lacto souring is noticably more intense and unidimensional when not accompanied by the other "bugs and critters" it is keeping company with in the wild.