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Discussion in 'Beer Talk' started by smitherz22, Dec 20, 2012.
Brooklyn's Pre-Prohibition Lager!
SPIT beer .... case closed
Agreed. When the intention of the beer is more about the marketing spin than it is about the quality of the beer, I think they've jumped the shark.
Brewing is, in part, a creative process, and as such, will always attract a certain niche of envelop-pushers. Some of these brewers will make awesome, eye-opening concoctions that will become the next big thing on the market. Others will brew with bull testicles.
Either way, it's unlikely to encroach on the mainstream styles. For every beer that hits the market in the corpse of a taxidermied squirrel, there are 7,000 new IPA's, brewed precisely to style guidelines, and things like Sierra Nevada Pale Ale and Stone Ruination will be on shelves for a very, very, very long time.
Miller Lite. It's triple hopped man!
Spontankoppi from Mikkeller (coffee Lambic)
well i think the craziest beer was Firestone Double DBA aged w/brett funk was just too much they told me it was an experiment but think it went bad cause it was just way off
also had Ladyface Cheesebro Double IPA w/mango and ghost pepper dust and this was really good although it was so spicy/hot it burned the back of your throat
The craziest worst beer i have ever had was Southern Tier Creme brulee just odd tasted like a butterscotch candy and just was way too much
I recently had a beer brewed with Brussels sprouts and smoked meat...horrible is an understatement
I like to call it terrible.
Insanity. It was insane.
I had an Evil Twin beer made with smoked spanish ham that was pretty good. Brussel sprouts are awful though.
I agree that we should celebrate traditional styles and that some beers are a gimmick. But innovation is a beautiful thing. In the us we are lucky to have this strong innovative spirit without the cultural restrictions. We need something new. Aging beer cider etc gives them a unique character. In some cases its downright brilliant. But at the end of the day what does any of this matter? Beer should taste delicious. That is the only thing that matters to me.
I dare anyone to beat a beer poured from a Urinal and brewed using the ass gland of a Beaver.
Rogue's Voodoo Maple Ale...ehhhh
Out of all the ideas i have seen ever none of them seem wrong because its trying simething new but Rogue wand the moby book pages is just plain stupid
Sour Spruce ale - a homebrew by a buddy who is also a professional brewer in MI. This was not only one of the craziest, but one of my favorites. He cut fresh spruce tips right outside his home brew house. Aged it in the carboy for 3 years, soured it, then cold aged it in the keg for another two. As someone who likes to run around in the Northern MI backwoods, this completely reminded me of that dank earthiness that you experience in a pine forest right after a rain. It was delicious. Other than that, probably Voodoo Maple Bacon, which is actually pretty good when grilling dinner over a campfire. That backwoods thing again I guess.
Wacko is pretty odd.
A few beers from Jolly Pumpkin would make my list. Madrugada Obscura (sour stout) and just recently de Viento (sour coffee saison) which are both excellent.
I keep hearing this was a bad idea. Because i have a super sensitive palate, i would NEVER pay to try this. I am worried if i try it i would have to pay to undo the effects anyhow. I am sort of with anyone on here who says beer should taste like beer. Its ok in my opinion if it contains a hint of something to enhance it, but when the additives overpower the beer, is it even beer anymore?
Rage by Greenbush. About 15% Black IPA. Monster. Scary, and scary good.
ISO: BA Candida Vag Saison
Had some Bacon Brown Ale, Uncommon Brewers. The last thing you expect is a finish with a subtle bacon taste. Very weird but not bad
+1 to this...most unique
Never had it, but this seems to take the cake: http://beersimple.blogspot.com/2011/09/beer-geek-brunch-weasel.html
Oh, but I have had Brooklyn's Concoction and that was nuts, also very good IMO.
Brother Levonian w/Sansho Buttons. Definite mouth numbing properties. Gonna have a few of these before my next dental appointment.
Chai stout from a brewpub. And it was phenomenal.
Are you referring to chicha? Which is basically beer thousands of years old in style?
So it jumped the sharked centuries ago?
Luwak beers are among my favorites! i drank one yesterday!
(and there are several beers using these beans)
but really this is only strange if you didn't know that ti was a "thing" in coffee before ppl decided to use those coffee beans in beer.
Tart of Darkness and Ta Henkett. Both like nothing I've ever had before or since.
Had this last night(with a different label) and it was amazing!!! Liquid indian food!!
Damn!!! What's next Trappist Taint yeast?!?!?
Shit coffee beers are a dime a dozen - Jackie O's, Jester King, Speedway, etc.
No moutain oyster stout fans? Pisgah Bacon?
Funky Jewbelation...in a good way
Ginger Lemongrass from the Funky Buddha
Stillwater bronze age was like whoa who just served me this meat pie in a glass....but TA Henket was just weird & bad...in a bad way.
I was fortunate enough to find Wake n Bake aged in red wine barrels while in Pittsburg this Fall. I wasn't sure the two would mix well... In the end, it was the sum of its parts, no more no less. Coffee stout and red wine. Interesting, but not worth repeating.
2006 3fs Doesjel was chock full of dirty diaper burnt rubber goodness. Very unique indeed.