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$10 for a bomber is very normal, you're basically getting 2 beers if you're drinking from a tulip or snifter.
Oh and pipeworks brewing is awesome.
Craft beer
- Thread starter 4SidedDie
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$10 for a bomber is very normal, you're basically getting 2 beers if you're drinking from a tulip or snifter.
Oh and pipeworks brewing is awesome.
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Yearly releases are good for that feeling.
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I haven't had the Ninja Vs Unicorn, but I know it's highly regarded. Generally I tend to shy away from the beers that get a lot of hype. I've only had two PW beers: Something Hoppy this way Comes and Cherry Abduction. The former was decent and the latter was awful. I am curious how the NVU turns out though.
As for bomber prices - yeah 10 bucks is pretty normal, maybe a touch on the higher side when the Green Flash was 7. I generally only get Belgians in bombers and they're like 13 bucks so, yeah ahaha.
As for bomber prices - yeah 10 bucks is pretty normal, maybe a touch on the higher side when the Green Flash was 7. I generally only get Belgians in bombers and they're like 13 bucks so, yeah ahaha.
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Hey Heidenlarm, what is a good sour to get into, something not too expensive? I think i'm done with IPAs for a while...
LordKOTL
Scratched for Vorobiev
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My favorite teams
'Hawks fan here in PDX (most IHN Transplants know this). Good thing is, very little of the beers brought up I've tried, which will be good for my next trip out to Chicago. Need to make a list.
The good thing about PDX is the sheer amount of Microbreweries here (and in the PacNW in general).
Anyhow, here are quite a few of my favorites:
Pike Kiltlifter (Seattle, WA)
Pyramid Snowcap (Seattle, WA)
Bridgeport Hopczar (PDX)
Bridgeport Kingpin (PDX)
Bridgeport Old Knucklehead Barley Wine (PDX)
Rogue Dead Guy Ale (Ashland, OR)
Black Butte Porter (Bend, OR)
McMenimans Terminator Stout (PDX)
Stone Arrogant Bastard (Escondido, CA)
Guiness
Šariš (Velky Šariš, SVK)
Budweiser (The *real* Budweiser brewed in Budeojvice, CZK, not that fermented yak piss brewed in Missouri)
Na Zdravie! (Cheers!)
The good thing about PDX is the sheer amount of Microbreweries here (and in the PacNW in general).
Anyhow, here are quite a few of my favorites:
Pike Kiltlifter (Seattle, WA)
Pyramid Snowcap (Seattle, WA)
Bridgeport Hopczar (PDX)
Bridgeport Kingpin (PDX)
Bridgeport Old Knucklehead Barley Wine (PDX)
Rogue Dead Guy Ale (Ashland, OR)
Black Butte Porter (Bend, OR)
McMenimans Terminator Stout (PDX)
Stone Arrogant Bastard (Escondido, CA)
Guiness
Šariš (Velky Šariš, SVK)
Budweiser (The *real* Budweiser brewed in Budeojvice, CZK, not that fermented yak piss brewed in Missouri)
Na Zdravie! (Cheers!)
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Asking the wrong guy, I'm not much of a sour drinker.
http://www.beeradvocate.com/beer/profile/216/673/
http://www.beeradvocate.com/beer/profile/641/1745/
http://www.beeradvocate.com/beer/profile/388/1703/
These are quite well regarded.
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Try some quads. Trader Joes contracts Unibroue to brew their vintage ale and it's available around this time. It's only 5 bucks for a bomber. Unibroue makes some pretty solid Belgians even if they're Canadian.
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Belgian strong dark ales/quads/etc are my favorites.
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Barleywines are meant to be aged.
http://imbibemagazine.com/Cellaring-Beer
Now that your cellar, fridge or closet is secured, the fun part is filling it. However, not every beer should age. Most are best as soon as they’re bottled, especially hop-forward pale ales and IPAs. Hops are most pungent and aromatic when fresh, and even a few months will dull their character. (For example, the label on Russian River’s amped-up IPA Pliny the Elder reads DOES NOT IMPROVE WITH AGE! HOPPY BEERS ARE NOT MEANT TO BE AGED!)
When selecting beers for aging, Sysak suggests following general guidelines. First, it’s beneficial if a beer is 8 percent or stronger, since an elevated alcohol profile will typically become smoother, mellower and more agreeable. Another rule of thumb is to select a darker, maltier beer, because the sweet, residual sugars tend to soften over time. Above all, ensure that the beer is bottle-conditioned, wherein live yeasts lurk inside the bottle.
“Though the yeast doesn’t continue to ferment, it helps the beer age,” explains Hair of the Dog’s Sprints, who always finishes his beers with fermenting yeast. “All of our bottle-conditioned beers are meant to age,” he says of creations such as “Dave,” an English-style barleywine brewed more than 15 years ago and boasting 29 percent ABV. “It’s so much better now than it ever was. That shows the patience it takes to hang on to a beer for an extended period of time.”
So which beer styles are worth the wait? Sysak recommends Belgian strong ales, barleywines, imperial stouts and, bucking the high-alcohol guideline, sour Belgians, such as lambics and Flanders red ales. With aging beer, there are always exceptions to the rule, Sysak says. “I have Tripels, saisons and blonde ales that are 10 or 15 years old and beautiful.”
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A tallboy of Old Style once rolled under my bed and I didn't find it until three years later. I can tell you the age did it absolutely no favors 
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A tallboy of Old Style once rolled under my bed and I didn't find it until three years later. I can tell you the age did it absolutely no favors
True but I bet it still tasted like the exact same asshole it did when it was brewed.
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^^^^ true.
I'd still bet the average beer drinker could't tell the difference in an IPA at 1, 3, or 6 months (in a blinded test). And traditionally they were in oak barrels at least 6 months. The high hop content was to preserve them for long sea journeys. But keep on keepin on. Relax, don't worry have a homebrew.
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Indeed, but that has nothing to do with freshness or flavor, it was simply to keep the beer drinkable as hops are anti-bacterial and highly hopped beers are less prone to becoming spoiled. So yeah, while they preserve the beer that doesn't mean with that age the flavors become any better.
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Exactly. The higher the alcohol content the more stable. Most IPAs are highly hopped and high alcohol content. Which goes back to my statement about it being BS.
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It helps preserve the beer for longer, that doesn't mean the flavors will be any stronger. You can freeze a steak for a few months and it's still edible, but the sooner you eat it the better the taste.
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So do an experiment. Find a neutral party and let them blind taste test a home brewed/micro brewed IPA on, you and your friends, don't cheat and see what happens.
Edit might be difficult to do with the home brew.
Edit might be difficult to do with the home brew.
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Actually the best cuts of beef are condtioned/aged in coolers for a bit, not cut bleeding from the cow.
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90 minute IPA by dogfish tonight, will post pics upon request
Im also drunk alrready cause I drank 4 earlier
Im also drunk alrready cause I drank 4 earlier