The Bar Towel

J343MY wrote:How did the TenFidy clone go today?

And what is the recipe?

icemachine wrote:Opened up a can of Sixpoint Hi-Res last night, coulda sworn it was Peach Schnapps

I had some very fresh cans in early Feb. I was expecting a sugary mess, but found it was extremely well executed for an 11% DIPA.

But since I aim to remove as much corporate crap from my life as possible there are companies I refuse to buy from, regardless of quality. A-B InBev is one of them. And yet you still have a corporate sports team logo as your avatar. Didn't we have this same argument a year or two ago? Ah, memories....

Any brewery, regardless of location, ownership, or size can produce high quality beer.

We may prefer to support a local producer of high quality beer.

We may prefer to suport an independent producer of high quality beer.

We may prefer to support a small sized producer of high quality beer.

90% of all beer is best when fresh. The peak of freshness can only be achieved with local beer.

Caveat - not all local beer is of high quality, not all styles may be represeneted locally, nor is it always served fresh.

SK got a fresh shipment last summer. Most of us had not had any in a while, as Central City had discontinued distro to AB, SK and MB when they got into Ontario. Anyways, pretty much everyone commented that it was quite sweet. A fresh shipment of Smashbomb came in at the same time, and it was conside...

I am looking forward to the American Sour book being released next month, should be lots of good info. yeah, really looking forward to that too - though the author did indicate that he thought the may/june release date being quoted online is overly optimistic. I'm sure it'll be a great read regardl...

I am looking forward to the American Sour book being released next month, should be lots of good info. I am also firming up a source of used barrels for our brewery this weekend, so should be able get a decent sour program going (as well as a barrel aging program). Also have a ferm tank dedicated fo...

Prairie has quickly become a top 5 brewery of mine. Their saisons (as you tried above) are fantastic. Their stouts are amazing too. I haven't tried 'Merica yet but I hear great things about it. If you come across Bomb! or any of the Noir series, I highly recommend picking them up. I was able to get...

Le Temps Noir by Half Pints. This is still, hands down, one of the best barrel aged beers I've drank.....and it's Canadian!!! Agreed on all accounts. Shared a bottle on the weekend, still drinking like a champ. I have one more bottle left. Still remember my first sample, I had to immediately text R...

I did a 100% brett C (white labs) oatmeal stout about 5 years ago. Wasn't too impressed with the result. High FG, and just kinda flabby and blah.

Will need to do more experimenting with 100% brett fermentations.

I get a ton of cherry pie when I use brett C in secondary on my historical imperial stout recipe. Gave a sample of a 3-year old batch to a friend yesterday with no advance description, his first comment was, "this tastes like black forrest cake!" Kegged up 10 gallons of kolsch/blonde ale o...

You'll certainly be able to chill it in record time. That is so cold. You are braver than me, I wouldn't brew in that weather, even in a garage. Stay warm if possible. Looks like it will be about -33C (-43C with windchill) when we start at 9am tomorrow. I actually brewed right outside in the elemen...

Brewing 10 gallons of Kolsch on Sunday morning.

Overnight low is -33C (-47C with windchill), daytime high is -24C (-30C windchill). I'm thinking the garage door won't be open very wide...

Ha, a new brewery in Saskatchewan debuted this fall with a Helles, a saison and a hefeweizen. Their seasonals have been a sour saison, a local fresh hop IPA, toffee porter and hazelnut espresso stout.

The local geeks are complaining that they arent making enough big hoppy beers...