Capital to brew an IPA

I meant lake county, il.

 

some decently fresh dj is in the back cooler of antioch liquor. And you haven't had too many of any other style in the passed 20 years to be impressed? Good beer is good beer imo, doesn't matter the style.

 

Ale Asylum Bedlam is outstanding. Wish it were year round.

 

Have they managed to figure out how to make fresh pizza's to order yet? That would be a cool trick.

 

(not sure just what you're asking here) I'll admit, I haven't been wowed in a long time. Color me bored.

Good, yes. Impressive enough to get excited over (yet) another take on the style added to shelves? No.

 

Maybe you should unhinge some of the beer biases you have... you might be surprised at the quality of beers out there that aren't german-styled. And this is coming form a guy who has nothing but pilsener brewed in germany in his fridge atm.

 

I look forward to the day when I read "Finally a move away from the hoppy West Coast beers they are known for..."

Capital has done several non-German styles. To wit: US Pale Ale, Rustic Ale, Island Wheat, Hop Cream, Prairie Gold, Brown Ale, Vintage Ale, Baltic Porter, Pumpkinataur Wrex, and that experimental brew from a few years ago which, if memory serves, was a wheat beer made with Belgian yeast. Why would you say "Finally"?

"if they were smart they would brew a hopped up Citra IPA..."

I hope Brian Destree isn't reading this because I think he's done a nice job and your comment is extremely patronizing. You profess to be smart so please let us know when the last time you ran a brewery that made 30,000+ barrels per year was and how many Citra IPAs it produced. You sound like you won't ever be happy until every beer brewed in Wisconsin is a hop-forward pale ale of one stripe or another.

I hope Mutiny works out for Capital and that this doesn't spell the end of Munich Dark.

 

It is bandwagon-jumping. Destree himself said, "I think, and we're trying to get back to the younger demographic and give them something that's hot right now."

 

No beer biases at all. I even said above that I like an IPA now and then (like a Stout, an ESB and a Pale now and again too) -- just because I'm not wowed doesn't mean I'm biased.

Once again, good? Yes. Impressed? Not so much these days.

I'll be right over!

But really, it's the same reflection in the mirror -- I drink a lot of German-style beers (and I'm honestly not often wowed by them either), but that doesn't make me biased at all toward other styles (see comment above about TJ's by Firestone -- or see a few of my latest reviews. Just not as easily impressed after so many years in the beer scene.

 

Thanks...it was just a jab at Ale Ayslum and their premade pizzas is all.

 

Ale Asylum Satisfaction Jackson is pretty tasty as well. But Double Illumination is great.

 

But think about it there are new hop varieties, brewing techniques. I agree that some of the old techniques are the standard but there is some good stuff going on now, just have to have an open mind. Just trying to offer some advice if you feel your in a rut.

And let me know what beers you wanna see brewed ill try to do something for you. I have an altbier in the wings, also gonna make a bretted ba version based on a sample of Uerige I had that seemed a bit infected but it worked.

 

New brewing techniques? If you mean adding different ingredients, that is not a "technique." Please explain (and I'll tell you if I've ever experienced these new phenomenons).

The "rut" I'm in is the rut of the same ol' thing on shelves -- which isn't always bad when I want a beer, but it's certainly not anything that "wows" me.

 

Techniques such as new methods of hop whirlpooling has helped ipas get better hop flavors. We are learning more and more about what affects the flavor, bitterness, and aroma of hops. Plus all of the barrel-aged and sour stuff that seems to progress each year.

 

Point me to some beers that are using these techniques (especially if they're something LtL is doing), I'd definitely be interested to see if I'm wowed.

Barrel-aged, sour stuff. Zzzzzzzzz.

 

We don't have the equipment yet but as soon as we get a new system illl be guns ablazing using it.

Have you tried the Bayerischer Bahnhof ba holzbock, its pretty good. Or their sours. Great German brewery doing great things. BA Aventinus is also amazing.

 

Ok well WI has a year round world class IPA IMO it is called Lakefront IPA.... I know I am not alone in this thinking, as far as citrus IPA's go, you can get no better. Also we have Ballistic IPA and Bedlam rotating, Tyranena Bitter Woman and scurvy, Rush River IPA and Potosi Snake Hollow.... I think we are doing just fine on the IPA front. All of those are great! Enjoy what you have, also we have Moon Man which in my opinion is the greatest pale to ever be on the earth.... Have never had Zombie dust but have had most of the big hitters in the catagory and nothin does it for me the way Moon Man does. Moral of the story, be thankful for what you have, which is access to some of the best beers from around the country and living in one of the best beer states around!

Cheers!

 

Lakefornt is solid, but hesitate o call it world class.