Controversial Beer Opinions (Round Two)

Tell me about it. There was that one year for Thanksgiving when I said, "NO !@#$ Frozen Turkey this year. It takes a week to defrost. Butter-My-Balls! We're gettin' a fresh turkey!"

But, damn, the noise that bird made, bangin' the door of the oven with those big wings! And we musta bought a sixpack of E-Z-Off Oven Cleaner getting the burnt feathers off the walls and, I swear, I can still smell it when I preheat the oven for roasting vegetables. (Yeah, we converted to Vegetarianism after that.).

 

Plus, wet hopping is when you add the hops during the boil. Dry hopping is when you add the hops to a tank.

So, do brewers wet hop their beers with wet hops, and then dry hop them with wet hops later?

 

Time for more

 

I think I am gonna have to throw a flag here: 15 yards for taunting.

Cheers!

P.S. I will be posting tomorrow in your Holiday Beer thread tomorrow about Hofbrau Winter Spezial. No wet/dry hopping there!

 

My takeaway from the "fresh hop" thread in the NW forum this year was.that most brewers use dry hops for their wet hop beers except for the wet hops that they dry hop with. Pretty straight forward

Or perhaps we should say they use stale hops to wet hop their fresh hop.beers for which they use fresh hops to dry hop

 

My 2 cents:

I homebrew a wet hopped ale every year using freshly picked (the hop cones are picked as the wort is boiling) hops from the hop plant in my backyard - my friend Gary is the hop picker. I brand this batch as Harvest Ale.

I use dried pellet hops for the bittering (beginning of boil) and flavor (last 15 minutes of boil) additions. The freshly picked wet hops are added for the aroma (end of boil plus a 30 minute hop-stand) addition. I have been doing this process for many years and this 'works' for me.

The resulting beer is a very tasty APA type beer.

Cheers!

 

Yeah, not a fan. That coconutty thing doesn't belong in an IPA....and no, I don't like milkshake IPAs with Vanilla / Lactose (probably not that controversial.)

 

We’re really “raisin” our game here in this thread.

 

Every stout/porter Funky Buddha makes is terrible.

Like, drain pour terrible. I see the ratings here on BA, and wonder if those people were born without tastebuds.

 

every year they’ve been getting worse and worse since the buyout. BA ratings skew older, so a good portion of the reviews of the funky Buddha beers are probably back from when they were good. MBCP was still good right after the buyout but i drainpoured it this year.

 

Although nothing can ever come close to the elation I felt drinking that 1st Heady Topper, Focal Banger is the superior beer. Fight me!

 

Blasphemy!!!

 

There should be one day every week when nobody's allowed to complain about IPA's. I nominate Wednesdays.

I'm tired of IPA's. There are too many IPA's. There's no good beer because IPA used all the water, or whatever the fuck. Shut up, it's Wednesday.

 

My controversial opinion for the day, as a resident Iowan. Toppling Goliath is way overrated going into 2021. Their IPA's have extreme consistency issues and even the best batches are no longer any better than some of the IPA's being brewed by smaller local breweries. The stouts are incredible but 99.9% of fans would never know that because it's all lottery/taproom only/excessive secondary priced resales.

 

Thanks for providing that input. Toppling Goliath has just recently (within the past year) been introduced in my area and those beers are quite pricey. Given the double whammy of too expensive plus questionable consistency yields an 'answer' that these beers will be a pass for me.

Cheers!

P.S. Is there any reason for why the beers are now inconsistent? A change in production thing?

 

I'm not entirely sure. It's not even typical minor flavor variation that could arise from a subpar hop crop for instance, but like "this isn't even the same beer" type of variation. One batch of King Sue will be a thick hazy yellow, and the next batch will be a clear pale copper. It makes no sense.

 

Needless to say I have zero insight into the brewing operations at Toppling Goliath but what you are describing there are production issues.

Do you think they have increased production amounts (e.g., to now provide beers at other areas of the US like Pennsylvania) such that quality/consistency has taken a hit?

Producing more but at the expense of a step back in terms of maintaining quality/consistency is not a good thing.

Cheers!

 

They've always been inconsistent. It was originally viewed as part of their charm by the local fans. (The first sentence is fact; the second is my opinion.)

If you care to, go back and dig though some of the TG threads on the midwest forum from 7+ years ago (or however long ago it was to get to the period before they started the Florida contract brewing experiment). The FL experiment amplified the problem, but it is an old problem for them.

Thing was, even their "inferior" batches were superior to most of what others were brewing in the upper midwest at the time. Even now, their "inferior" batches are still excellent, IMO.