A: Pints are overrated. B: 12oz +12oz = 24oz. 24oz>19.whatever oz (seriously, if a decimal place of an ounce of beer is that important......) C: the two 12 will still be cool and refreshing when you finish them. That last 3.whatever oz in that Kool Kid Kan of Kool-Aid beer will be warm and nasty.
A. I think every pint glass ever made will have to disagree. Why no 12oz glass size? Because that is for children and pregnant women. B. I am not sure a 2:1 container validates anything really C. This is craft beer...you are supposed to drink it room temp duh
No one can accuse you of not giving a fuck! I thought Monkish started in the South Bay, are they opening another location?
I know that things are different down there in Calipornia, but I can assure you that there are many types of 12oz glassware out here in the rest of the world.
Using lactose to add to the flavor profile is lazy. … It’s so lazy, I could (and probably will) shit.
US-brewed smoked beers are better when they have at least some domestically produced smoked malt rather than relying entirely on Weyermann. Weyermann has the legacy and name but it's difficult for breweries to measure up to the Bamberg powerhouses when they use considerably less fresh and intense imported malt. Too many newer hops receive backlash for being featured in lots of NEIPAs even though they can work fantastically in WCIPAs. Mosaic and Strata are particularly great in WCIPAs in my experience and Citra had already been featured in lots of classic clear IPAs before the haze craze fully took off. I'd love having more hoppy beers with old school American hops but it's extremely limiting to suggest "true" west coast IPAs should only have some combo of Cascade/Centennial/Columbus/Chinook/Simcoe/Amarillo. This is doubly the case because for lots of newer hops, I find I understand them best when presented in a West Coast format due to the transparency provided by Chico and other neutral ale yeasts; nothing got me more excited for HBC 1019 for instance then trying it in a SMASH West Coast pale. Italian Pilsner is a useful descriptor. NZIPA by contrast is pretty unclear and unhelpful, both due to the sheer diversity of New Zealand hops and because it would be far more informative to identify your beer as a WCIPA or NEIPA with New Zealand hops. As it is, I have no idea whether to expect clarity or haze when you call your beer an NZIPA (and per current GABF and WBC style guidelines, you don't even have to use New Zealand hops either!). Fresh Bigfoot is outstanding.
My hot take/unpopular opinion (with this group and other recent BA threads anyway) is that NE IPAs are the best thing to come out of the craft beer movement, and I love them from Tree House to Other Half right down to my smallest local breweries. I’m even drinking an Other Half beer right now and it’s delicious! I appreciate all styles but I love NE IPAs and I don’t care who knows it!
Hmm, how about this one... If Untappd is just shut down, then a great majority of these hazy/NEIPA , pastry stouts, and fruit smoothie "sour" crap will be culled if there is no outlet to just instantly "tick," leaving the quality examples of any said style, or at least that is my hopeful and unfounded theory Oh, and ANY pop culture references, and hop puns for names absolutely suck. Stop it.
Accurately describe the IPA’s on your menu. If I have to ask if it’s a West Coast or a NE/Hazy, you’re not doing your job, and I’m not coming back.
What’s the point of 24oz cans and stove pipes when I can get a six pack of the same thing for like $2/3 more. Also ICE beers are not that bad.
