Fragile Bird Posted August 18, 2012 Share Posted August 18, 2012 Some Blanc de Chambly with my Shrimp Tacos, Crab Cakes, Seared Divers Scallops and Tuna Tataki at the tapas place tonight. Link to comment Share on other sites More sharing options...
MercenaryChef Posted August 18, 2012 Share Posted August 18, 2012 i am having a small production triple ipa called lions & tigers. it was bottled by some geniuses in brooklyn. if you can get a hold of a bottle i really suggest it.it has a pleasing grapefruit nose, a slight bitterness and a nice sweetness. it is almost cleansing on the tongue. despite the 10.5% alcohol there is not a hint of booziness.i would be intrigued to find out how well this beer would age. Link to comment Share on other sites More sharing options...
Fragile Bird Posted August 18, 2012 Share Posted August 18, 2012 Beer doesn't age, does it? I thought beer had a very short shelf life? Link to comment Share on other sites More sharing options...
the maid of woodlynne Posted August 18, 2012 Share Posted August 18, 2012 I could be wrong, but I always thought hoppier beers usually don't age particularly well whereas maltier, weightier beers (like porters and stouts) often improve with age. Please, someone step in and educate me! I could be putting bad info out on teh interwebz. :eek: Link to comment Share on other sites More sharing options...
MercenaryChef Posted August 18, 2012 Share Posted August 18, 2012 well, historically ipas were produced to have enough hops to keep alive and well for long sea voyages. they survive very well for a long time.however, i do have a couple stouts on the shelf that are more than a year old. Link to comment Share on other sites More sharing options...
Fragile Bird Posted August 18, 2012 Share Posted August 18, 2012 Interesting, MC, and thanks for the info. Link to comment Share on other sites More sharing options...
the maid of woodlynne Posted August 18, 2012 Share Posted August 18, 2012 :agree:I knew my info was slightly dodgy. Thanks, MC! Link to comment Share on other sites More sharing options...
Alia of the knife Posted August 18, 2012 Share Posted August 18, 2012 Corona- another 100 degree day. :stillsick: Link to comment Share on other sites More sharing options...
Lady Olenna Posted August 18, 2012 Share Posted August 18, 2012 Corona- another 100 degree day. :stillsick:It was 100 degrees here too. I'm actually drinking an ice cold Gatorade. The only beer in my fridge is this awful Japanese beer I bought on sale. I've been slowly getting my mom to drink them so I don't have too. Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted August 18, 2012 Share Posted August 18, 2012 Room temperature screwdrivers - better than expected. Link to comment Share on other sites More sharing options...
Ravenhair Posted August 18, 2012 Share Posted August 18, 2012 Margaritas with Don Julio Anejo and Grand Marnier. If you live in a place as hot as I do, it helps to be able to get a drink to go, which I can and do.Edited for sloppiness and a sign I need to go to bed Link to comment Share on other sites More sharing options...
Jon's Queen Consort Posted August 18, 2012 Share Posted August 18, 2012 Eiskaffee. It's 15:20 here, it's this or ouzo... Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted August 18, 2012 Share Posted August 18, 2012 Beer doesn't age, does it? I thought beer had a very short shelf life?Beer most certainly does age, and some varieties do not taste good until they've had a couple of years in the bottle. MC is correct in that historically IPAs were hopped to hell as a preservation method (most beers were). That said, most modern, and especially West Coast IPAs, should be consumed quickly. That's because the hop aroma (due to late-addition hops and dry-hopping) degrades quickly. The hop bitterness does not, though. So, an older IPA ends up with a lot of hop bitterness (a taste), but nearly no hop aroma (a smell), and that's generally not what the brewer was going for when s/he designed the beer. In fact, bottles of Pliny the Elder, arguably the first, and most certainly the best, DIPA say "DO NOT STORE. DRINK FRESH" because the brewmaster designed that beer to have a strong hop aroma presence. He won't even distribute outside the West Coast (Philly is the only exception to this) because he knows the essential qualities of his IPAs will suffer if left in the bottle/keg too long.Beer styles that can or should be aged: barleywines, old ales, Russian imperial stouts, sour and wild ales, anything shoved into an oak barrel, some triple IPAs (e.g. the beer that kicked off this whole discussion), etc. Beers that keep are almost always above 8% ABV. Beers above 10% ABV generally need aging to take the edge off.(remember, most "flavor" is some combination of taste and smell -- mostly smell -- and if one destroys the smell of the beer, one has destroyed what the flavor was intended to be. Mouthfeel also contributes, but that's a discussion for another day. :) )ETA: Mr. X and I went to a vertical tasting of some old ales in 2010 or 2011. We had bottles of the same beer from mid-2000s, 1996, and 1992. The 1996 was the best -- it was more like a sherry than a beer. The 1992 was just on the cusp of being too old -- just a touch too much oxidation. The mid-2000s beer was OK, but was missing some of the lovely complexity of the beers from the 1990s. Link to comment Share on other sites More sharing options...
Fragile Bird Posted August 18, 2012 Share Posted August 18, 2012 That was way cool, Xray! :D :thumbsup: Link to comment Share on other sites More sharing options...
the maid of woodlynne Posted August 18, 2012 Share Posted August 18, 2012 Ok so my info wasn't completely dodgy. :cheers: this calls for a drink! ;)Pumpkin beer for breakfast! Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted August 18, 2012 Share Posted August 18, 2012 i would be intrigued to find out how well this beer would age.I would be curious to know this as well. ;)I suspect that it would lose the grapefruit nose (this being due to hop aroma), but that the strong malt backbone would oxidize well and stand up to the hop bitterness. At that point, you'd want to drink it at slightly below RT to let the caramelized malt smells and mouthfeel come through. Link to comment Share on other sites More sharing options...
Mr. X Posted August 18, 2012 Share Posted August 18, 2012 i am having a small production triple ipa called lions & tigers.... if you can get a hold of a bottle i really suggest it.Good luck with that! ;) :cheers: Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted August 18, 2012 Share Posted August 18, 2012 We're busy killing this growler of Bell's Two-Hearted...so we can drive to the next pub and get a growler of Port Brewing's Wipeout. Or Mongo. Or both. Link to comment Share on other sites More sharing options...
Ravenhair Posted August 18, 2012 Share Posted August 18, 2012 A glass or two of Duckhorn Merlot with some steak. It's so good, but really I could use some more Don Julio/Grand Marnier margaritas. Link to comment Share on other sites More sharing options...
Ravenhair Posted August 18, 2012 Share Posted August 18, 2012 Just found an unopened bottle of Tequila Herradura Reposado in my cabinet. I'll start with the Duckhorn, and then margaritas. Link to comment Share on other sites More sharing options...
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