The "I love beer" thread

Discussion in 'Homebrewing' started by AlCaponeJunior, Nov 13, 2013.

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  1. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    I love beer. It brings people together. It tastes good. It's interesting. It enhances fishin' (well obviously you can't fish without it). It's a culture all its own. And I love making beer. My brother and me have built an entire structure overhanging the side of a ravine, in fair part dedicated to the production of beer and the good times he have making and consuming it.

    I need a beer dedicated to the opening of the finalized Brewhaus/Mancave. Now it can't be an imperial stout, as that's not really what we drink. It doesn't need to last forever either, as with beer, you can always make more. But it needs to have flavor, be appealing to various kinds of beer drinkers (not just hop heads), and have pizazz! I'll be thinking about this one. It'll probably be one of the last of the five gallon batches before the ten gallon batches go into production. Suggestions welcome.

    So do tell how beer enhances your life, taste buds, your circle of friends, your knowledge of science and nature, and please do elaborate in great detail how you manage to score with lots of hott chicks because of your stupendous beer production efforts. :rolling_eyes:
     
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  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah



    I think that you should invite Alex Meixner to your official opening to play: I Like Beer!

    Cheers!

    P.S. I saw this performance a few days ago at Wurstfest in New Braunfels (I was drinking some draft Shiner Oktoberfest while listening to this song)
     
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  3. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    You're in Texas...so...a Chili Pale Ale?
     
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  4. azorie

    azorie Pooh-Bah (2,471) Mar 18, 2006 Florida
    Pooh-Bah

    I hope you had some great Bar b que and some Schlotsky's while you were in that area?

    Schlotzskys
    1037 South Walnut Ave.
    New Braunfels, TX 78130
    (830) 629-2811
     
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  5. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Personally, I like to save the beer for after fishing, because it slows my reaction time. Fishing might be the only thing outside of friends and family that I'm more concerned about than beer.

    For a dedication brew, I like JohnSnowNW's idea of a chili beer, but I'd maybe go with an amber. A bit of malty, caramelly sweetness would help to carry the heat.

    Also, crank Municipal Waste's Art of Partying for a great metal beer drinking soundtrack.

    For me beer just represents the rewards of life. From celebrating the big things (birth, marriage, promotion, etc.) to just getting through the day, spending time with friends, and remembering the good and the bad, beer is where it's at for me.
     
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  6. rocdoc1

    rocdoc1 Savant (1,215) Jan 13, 2006 New Mexico

    Since I started homebrewing 22 years ago beer has become an integral part of our lives, we vacation where beer is good, we hang out with other homebrewers and good beer fans, meals always include beer both as a beverage and an ingredient. My wife is not a big beer drinker but at fests or beer oriented vacations she'll try any beer I will. She's also very impressed with the homebrewing/beer community-we have friends across the country that we met through beer forums and beer centered vacations. And strangely I've doubled the size of the company I run with geologists I connected with through an internet friend on another homebrewing forum.
    So a couple of weeks ago my daughter asked me to brew a batch for the National Speleological Society's board of directors meeting in Carlsbad last week. Not knowing a single person in this group and having a short time frame I brewed a moderately hoppy amber that really turned out delicious. It wasn't so hoppy that people grimaced, but it wasn't Plain Jane either.
    10 gallons:
    18 pounds 2 row pale
    2 pounds wheat
    1 pound each caraamber and caravienne
    .5 pounds chocolate
    Mash at 152F for about an hour
    Hops:
    1.5 oz Magnum 60 min
    2 oz's Willamette at 20, 10 and and flameout
    Nottingham yeast, fermented at 60F internal for 5 days, 63F internal for 5 days
     
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  7. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    I rather like Shiner's Oktoberfest. Wurstfest is always tasty too (I love the mustard). :grinning:
     
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  8. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    I have been thinking about doing a chili beer. I should grab a bottle of rogue chipotle (my fav from them, and IMO an excellent chili beer) for inspiration. I am thinking (somewhat along the lines of rogue chipotle) that the beer should be something like stone pale ale, but with chilis added to taste for flavor. I love a subtle pepper beer, weston's habanero beer and rogue chipotle being the best example's I've had. They should have a light heat that builds up to lightly medium by the time you finish a bomber. Might be tough for a novice chili beer brewer tho! I may still try it anyway...
     
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  9. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    That's two for a chili beer. I think this idea is gaining momentum.

    As for fishin', I do things like sign up for calculus III in the spring when I want to think. Fishin' is for not thinking. Most of the time we just go trolling. True, there are better ways to catch more fish, but I don't fish just because I want to catch fish. Heck, most of the time we don't even eat them anyway (fresh water, never, salt water sometimes). I know there are more efficient ways to catch more fish per time unit, but those require more work and less beer drinking, so fuck that! Oddly, tho I'm essentially way to damn high strung at all times, even when completely sober in every way, and generally not at all a patient person, my patience and dedication towards my own slack-offedness are beyond reproach when it comes to fishin'. Even if I'm goin' fishin' at 5am, I will have a beer opened upon first cast, or first trolling run. And If there's no beer, I won't go fishing! (I'm not kidding about that one). You gotta set the bar high sometimes, and there's something everybody excels at. :grinning:
     
  10. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    You have captured the true spirit of beer, and my hopes for the thread, with this post! Cheers!

    Now what if I were to add a touch of peppers to this beer*? This beer sounds delicious, I have plenty of magnum and willamette, and this mgiht work perfectly with the other suggestions so far.............................................................................................

    *I am thinking one jalapeno, fresh, and two poblanos, fresh, lightly roasted on the grill and added to secondary, checking the flavor every day till perfect, then removing before bottling
     
  11. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    You seem to have your mind almost made up on a chili beer. In my fledgling homebrewing career, my goal is to nail the 'simple' styles. Extrapolating to a dream, I'd love to open a brewpub that specializes in milds and session ales that are so damn tasty it blows people away - so maybe that's what I would do for a beer that I'd use to commemorate the completion of a structure dedicated largely to the creation of beer. Simply open it by brewing the best, cleanest, most flawless executed 'basic' beer I could pull off. I guess it leaves a lot up to the alchemy of brewing though - your special beer might just end up an average pale ale.

    The reasons I love beer are always changing/evolving. It was a distraction during a stint of unemployment. It was a thrill to begin the exploration of styles and flavors. It was surprising when I started keeping a journal. I'm of the mind that the journey is the destination. Beer can be (has been/is for me) a journey. And to me, the point of traveling is to explore. There's a ton of beer to explore, but homebrewing offers so many more facets - and the journey continues further.
     
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  12. mattbk

    mattbk Savant (1,111) Dec 12, 2011 New York

    If you wind up with peppers - do an alcohol extraction first. That way you can add to taste after the beer is done to not make it mind-blowingly-hot. Just did one with 1oz of chipotles with enough alcohol to cover, let it sit for ~ 4 weeks. That shit cleaned out your sinuses with a quickness. You needed one drop out of an eyedropper in 2 oz of an imperial milk stout to get significant flavor and medium-high heat. Planning to let it sit for another month before cracking one open.
     
  13. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Al, I'm not sure I quoted the right damned post, but there is an american stout up here in denver called mexican chocolate stout that has guallio peppers in it along with some cocoa and cinnamon. Its amazing. Stouts and chilis go together like pb and j. If you can get yourr hands on a bottle you're in for a treat. Or shoot me a bm and I'll send you one.
     
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  14. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    Sent! :grinning:

    Found one more of the oatmeal/milk stout, chillin' that baby now...:sunglasses:
     
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