Winter Beers-Commercial

[1BGDOG]

Well...what have you had yet?

My GD Hiber solid as usual.
New Belgium 2 Below, turning into another NB beer, nothing to it.

Post up geeks.:beer:

[Jeffro600]

Odells Isolation Ale is pretty good stuff.

[Snotty]

Nothing yet, but will keep you posted. I am looking forward to Sam Adams Christmas beer though. Just haven't seen it in stores yet.

[_CJ]

Lefthand Sawtooth. Been a long time since I've had it and I forgot how much I like it. Hard to believe the call it an ESB.

Had a Jackson Hole Bitch Creek ESB recently. Not really my thing, but I can see how people that are into barley wines or other big malty type beers would really like it.

Pulled a growler of Dead Guy that I had in the cellar for the past year. Not at all the same as the fresh stuff I've on tap. I think it must have kicked off a secondary or third fermentation down there. The sedement in the bottle suggests that the growlers are bottle conditioned. The alcohol was really up-front and intense. One glass had me spun pretty bad.

It hasn't really been vary cold this year, so I've been sticking more with ambers lately.

Bristol is having a Cuvee keg tapping party on the 16th. It took a silver medal at the GABF. You guys should come down and check it out.

We're particularly pleased with the Skull 'n Bones win. The Cuvee is a labor of love 4 years in the making. Simulating a process that occurs naturally in Belgium with airborne microbes, we first inoculated an oak barrel with a slurry of wild yeast and lactic acid bacteria isolated from wild raspberries harvested in Cheyenne Canyon. We then filled the barrel with a special blend of our core beers, added sour cherry juice to kick-start the secondary fermentation, sealed it up and waited years for the magic to happen. The result is an unbelievably complex symphony of warm malts and fruit tartness, which as the judging panel agreed, is an excellent example of the style. As you can imagine, it's a very limited production

[1BGDOG]

Bristol is having a Cuvee keg tapping party on the 16th. It took a silver medal at the GABF. You guys should come down and check it out.

We're particularly pleased with the Skull 'n Bones win. The Cuvee is a labor of love 4 years in the making. Simulating a process that occurs naturally in Belgium with airborne microbes, we first inoculated an oak barrel with a slurry of wild yeast and lactic acid bacteria isolated from wild raspberries harvested in Cheyenne Canyon. We then filled the barrel with a special blend of our core beers, added sour cherry juice to kick-start the secondary fermentation, sealed it up and waited years for the magic to happen. The result is an unbelievably complex symphony of warm malts and fruit tartness, which as the judging panel agreed, is an excellent example of the style. As you can imagine, it's a very limited production


I had a "sample" bottle last year before GABF, awesome. I am sitting on a XXX Warlock for my buddies 50th in 8 years. At 19gazillion percent I think it will hold.

[jwjeep1]

Haven't had much in the way of winter warmers yet, mostly because it isn't cold yet. I did open one of the '95 Sam Adams Triple Bock bottles I had stashed for a friends birthday on Saturday. That's definitely warming, although I couldn't drink it often, even if it wasn't rare and expensive. I'm not normall a fan of Sam Adams beer, but I am intrigued by their Weisenbock winter beer and might have to pick up some and try it.

[ColoradoXJ13]

Had the Sam Adams Winter Lager, not bad, it got better as the beer warmed up in the glass and the flavor filled out, light cinnamon and ginger flavor, barely perceptible, nice maltiness, not a bad beer.

[1BGDOG]

Had Bridegeport's Ebe today, really good, awesome subtle hops,and great maltiness,

Had another 2 Below last night, after it warmed up it was really good.

[1BGDOG]

Haven't had much in the way of winter warmers yet, mostly because it isn't cold yet. I did open one of the '95 Sam Adams Triple Bock bottles I had stashed for a friends birthday on Saturday. That's definitely warming, although I couldn't drink it often, even if it wasn't rare and expensive. I'm not normall a fan of Sam Adams beer, but I am intrigued by their Weisenbock winter beer and might have to pick up some and try it.

Had the 95 triple bock at the beginning of the year, went really well with some rich cheeses. Sitting on a 97(?) triple bock. Oldest beer now I have is a 95 Thomas Hardy.

[ColoradoXJ13]

Had Avery's Old Jubilation on cask at the Old Chicago's on Pearl St....fantastic! They also have Avery Czar on tap, at almost 12% and they pour a pink for a normal price....yowza, I got wasted.