Other Half (2021)

looks like they've lowkey got the whale shots stout lunchbox from pastrytown at centre street

 

As I’m cracking my last can of hop showers (while carving a brisket on a bespoke wooden board that I whittled with my hand carved ivory boning knife while wearing a very Scandinavian looking sweater), it got me wondering why HS seems to be one of the few frequent OH beers that uses Amarillo. Is that a hard hop to get and they save it for that? Or am I not paying enough attention to all the hop bills they use…

either way, Happy Thanksgiving to all you freaks. Hope to have a beer with all of you soon.

 

I bought green diamond which I think does. And doesn't green city and AGE? I mean it's not a popular hop and I feel like it's used more in WCIPAs. Moreover I think it fit their old flavor profile better (dank, bitter, and initially west coast ipas). It doesn't melon things up, which is fine by me.

ETA... agreed enjoy the long weekend if you're fortunate enough to have it, and get your boosters people so we can all safely enjoy some OH in tight quarters this winter, whether you're team HS or a traitor like myself having TDH VR (thanks @Feaor and @Justonemore91 for the rec).

 

First off, props to making a brisket on Thanksgiving. I wish I could convert my family to this. I'll spare you guys the soapbox rant, but roast turkey is just terrible.

To piggyback on @stairway2heavn I don't think I've ever seen a single hop NEIPA with just Amarillo. I know it's very often paired with Simcoe. It's one of the hops used in Mylar too.

 

Yet another post to say I think Amarillo is just a bit old school these days. But totally agree it’s a great addition / change of pace. I think HF made/make an Amarillo single hop IPA, but think that’s the only one I’ve seen. Doing porchetta here but plan on my first brisket soon @afroskully !

 

was Suparillo made more than once or in the last 3 years??

 

Last time was 2017 . I’m in the minority for really liking that beer and I don’t understand how Magic Green Nuggets was brewed more recently when Suparillo is way more in line with their current canon.

Saw a taproom sign for Krocodile Broc which is a collab with Cerebral.

 

Does anyone know if Rockefeller usually sells cans to go and are they the same price as at the brewery?? They posted on their IG that they had cans on Nov 17, Nothing was posted last week assuming because it was a holiday. Is it a usual thing?

 

Regarding the price, they’re billed as the same price but seems like there’s tax added on top.

 

Dry brine the bird Wednesday morning.
https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving
The difference is huge, just a little work and time and no more dry turkey.

 

There are definitely ways to make turkey better. But it’s just such a sub par meat, that Americans (Thanksgiving) and Brits (Christmas) have been stuck with thanks to “tradition”.

 

Deep fry the sucker, you have the room.

Traditions are important, and if turkey is sub par then we have arrived in the land of plenty.

 

Best part of Thanksgiving the last couple of years is being able to err from the centerpiece meat. Turkey-free since 2019!

 

I've had three of their IPA's and I'm still waiting to be impressed. Fresh, too....

 

Wait, what IPAs? Thought this was a turkey/meat thread.

 

Has anyone tried any of the three thanksgiving releases yet? The Eq collab was still hanging around yesterday and was curious.

 

I picked up the EQ and Basqueland collabs and tried the Cheddar Fu on tap but it was sold out. The EQ and Basqueland collabs are both good but Cheddar Fu was my favorite of the three.

 

You people are wrong,

+1 on the Cheddar-Fu being great, my brother got the last one on shipping yesterday.

EQ is solid, buy if you like southern hops.

 

It's not a matter of improper prep. My wife does a dry brine and makes a proper gravy from the drippings. I know I originally said roast turkey is terrible, but that's a bit of an exaggeration. A properly roast turkey is fine, but nothing great. If you're going to devote that much time and effort to a big piece of meat, there are just more exciting options is all I'm saying.

Put it this way. If you went out to eat on any day that isn't Thanksgiving, would you order a properly smoked brisket? How about carnitas? How about a beef wellington? OK now how about roast turkey?

 

This! You can make an 8/10 piece of beef/lamb/pork with a handful of ingredients and 30 mins prep. Or you can spend 24 hours and do something transcendental. With turkey option A gives you a dry piece of turd and B might get you to like a 6 or 7.