A New Beer Thread

[spikechiquet]

The WH Beer recipe has been released:

http://www.whitehouse.gov/blog/2012/09/01/ale-chief-white-house-beer-recipe

I shared with my buddy and he thought it was a cop-out that it was extract-made...but I think I will try it.

 

[Versatile]

Honey ale is the Mitt Romney of beer.

 

[YankeeFan]

I don't know how I didn't see this on Tuesday:

Today is one of Chicago's biggest beer days of the year: the release of Goose Island's legendary Bourbon County Stout. And legendary is no exaggeration. BCS, as it is called in beer circles, is widely considered the first beer aged in whiskey barrels, which has become a staple in craft brewing.

While BCS usually lands in the hands of craft beer lovers (and collectors) with barely a moment on the shelves, it should be easier to track down than in years past. Brewery spokesman Mark Mahoney told me five times as much BCS was brewed this year as compared to 2011, and 10 times as much will be available in Chicago (Goose wouldn't specify amounts).

Mahoney said the increased output was possible because of the brewery's 2011 sale to Anheuser-Busch and exporting much of the production of the company's simpler beers, like 312 Urban Wheat Ale and Honker's Ale, to out-of-state A-B facilities. That opened space in Chicago to brew more BCS, he said.

Though Chicago is getting the first rollout, BCS will be released in more than 30 states through the year. A schedule is below. Where will it be available in Chicago?

"The official response is your favorite craft beer joint," Mahoney said.

It's probably worth calling said favorite craft beer joint to be sure they have BCS before heading there (seriously, those beer collectors don't mess around). It also might be hiding in the back of the store, so don't be shy about asking for it if it's not on shelves.

http://www.chicagotribune.com/features/food/stew/chi-goose-island-312-20120911,0,941586.story

 

[mjp1542]

I don't know how I didn't see this on Tuesday:

Today is one of Chicago's biggest beer days of the year: the release of Goose Island's legendary Bourbon County Stout. And legendary is no exaggeration. BCS, as it is called in beer circles, is widely considered the first beer aged in whiskey barrels, which has become a staple in craft brewing.

While BCS usually lands in the hands of craft beer lovers (and collectors) with barely a moment on the shelves, it should be easier to track down than in years past. Brewery spokesman Mark Mahoney told me five times as much BCS was brewed this year as compared to 2011, and 10 times as much will be available in Chicago (Goose wouldn't specify amounts).

Mahoney said the increased output was possible because of the brewery's 2011 sale to Anheuser-Busch and exporting much of the production of the company's simpler beers, like 312 Urban Wheat Ale and Honker's Ale, to out-of-state A-B facilities. That opened space in Chicago to brew more BCS, he said.

Though Chicago is getting the first rollout, BCS will be released in more than 30 states through the year. A schedule is below. Where will it be available in Chicago?

"The official response is your favorite craft beer joint," Mahoney said.

It's probably worth calling said favorite craft beer joint to be sure they have BCS before heading there (seriously, those beer collectors don't mess around). It also might be hiding in the back of the store, so don't be shy about asking for it if it's not on shelves.

http://www.chicagotribune.com/features/food/stew/chi-goose-island-312-20120911,0,941586.story

Great news. Thanks for the head's up, YF!

 

[Fly]

I don't know how I didn't see this on Tuesday:

Today is one of Chicago's biggest beer days of the year: the release of Goose Island's legendary Bourbon County Stout. And legendary is no exaggeration. BCS, as it is called in beer circles, is widely considered the first beer aged in whiskey barrels, which has become a staple in craft brewing.

While BCS usually lands in the hands of craft beer lovers (and collectors) with barely a moment on the shelves, it should be easier to track down than in years past. Brewery spokesman Mark Mahoney told me five times as much BCS was brewed this year as compared to 2011, and 10 times as much will be available in Chicago (Goose wouldn't specify amounts).

Mahoney said the increased output was possible because of the brewery's 2011 sale to Anheuser-Busch and exporting much of the production of the company's simpler beers, like 312 Urban Wheat Ale and Honker's Ale, to out-of-state A-B facilities. That opened space in Chicago to brew more BCS, he said.

Though Chicago is getting the first rollout, BCS will be released in more than 30 states through the year. A schedule is below. Where will it be available in Chicago?

"The official response is your favorite craft beer joint," Mahoney said.

It's probably worth calling said favorite craft beer joint to be sure they have BCS before heading there (seriously, those beer collectors don't mess around). It also might be hiding in the back of the store, so don't be shy about asking for it if it's not on shelves.

http://www.chicagotribune.com/features/food/stew/chi-goose-island-312-20120911,0,941586.story

Great news. Thanks for the head's up, YF!

Good luck finding any....the beer nerds (esp. in Chicago) make it a full-time job following the trucks around when "rare" releases get delivered. It's almost that bad here in the Detroit area, but the biggest issue with anything Goose here is shirt-tastic support from the local distributors. All the merchants I know have been begging to get GI goodies but there's none to be had in two of the three counties due to lousy wholesalers.

 

[mjp1542]

Just good to know when it's being distributed out here in Jersey/PA. I can make some calls and see who might be getting it, and then maybe I'll get lucky and grab a bottle.

 

[holy bull]

WARNING: Cinnamon sugar on the rim of the glass is a nice idea for a fresh Oktoberfest, but its appeal falls off a cliff by the fourth one. And your phone gets sticky.

 

[JackReacher]

http://www.thebeerstore.ca/home-delivery

I can't even get Chinese food delivered, and Canadians get beer delivered. Socialized medicine has it advantages

Years ago I knew a guy who delivered for one of the pizza joints near me and he would hit the beer store to get us a case on the way to deliver our pizza.

I've got about a 5% success rate in pulling that move with pizza delivery guys. The times it works? GLORIOUS. Most times? FAIL

 

[mjp1542]

WARNING: Cinnamon sugar on the rim of the glass is a nice idea for a fresh Oktoberfest, but its appeal falls off a cliff by the fourth one. And your phone gets sticky.

My personal opinion: Save the cinnamon sugar for your fruity, foo-foo drinks. If I'm drinking a beer, especially a good, fresh Oktoberfest or Pumpkin Ale, I want to drink the beer for what it is, not what's on the rim.

Again, to each their own, but ....

 

[Fly]

WARNING: Cinnamon sugar on the rim of the glass is a nice idea for a fresh Oktoberfest, but its appeal falls off a cliff by the fourth one. And your phone gets sticky.

My personal opinion: Save the cinnamon sugar for your fruity, foo-foo drinks. If I'm drinking a beer, especially a good, fresh Oktoberfest or Pumpkin Ale, I want to drink the beer for what it is, not what's on the rim.

Again, to each their own, but ....

What makes a truly good beer (especially like an O-fest) is what's IN the glass, not ON the glass. Oktoberfests, due to the yeasts and hops involved, have great sweetness and spiciness that's truly unique. I'm friends with enough brewers to know they HATE any accoutremonts (sp?). If they want a specific flavor in their beer, they make it happen with hop or yeast varietals, or other adjunct ingredients.

 

[Versatile]

Oktoberfests and other German-style beers don't do it for me. I stick with IPA and stout.

 

[holy bull]

WARNING: Cinnamon sugar on the rim of the glass is a nice idea for a fresh Oktoberfest, but its appeal falls off a cliff by the fourth one. And your phone gets sticky.

My personal opinion: Save the cinnamon sugar for your fruity, foo-foo drinks. If I'm drinking a beer, especially a good, fresh Oktoberfest or Pumpkin Ale, I want to drink the beer for what it is, not what's on the rim.

Again, to each their own, but ....

What makes a truly good beer (especially like an O-fest) is what's IN the glass, not ON the glass. Oktoberfests, due to the yeasts and hops involved, have great sweetness and spiciness that's truly unique. I'm friends with enough brewers to know they HATE any accoutremonts (sp?). If they want a specific flavor in their beer, they make it happen with hop or yeast varietals, or other adjunct ingredients.

It was just a goofy gimmick they sprung on me to which I said, 'Yeah, sure, why not.' It ain't happening again, not for me. I promise.