Would be happy to, but if you come to Belgium you will anyway find the best range in the world to sample. They tend to view 5% abv as weak, though so go easy…
I tend to brew session beers for that reason. I like two pints and that is not possible with the local stuff.
Westvleteren 12 (apart from snob value, this is a serious beer, particularly at a few years.
[/quote]
Never had that, but I have had Rochefort 10. You ever had one of those? I wonder how they compare. You’re a real, live Belgian I figure if anyone knew you would lol.
I have been enjoying the several of the beers from Piney River Brewing Company lately. They have a Black Walnut Wheat that delicious. Their IPA is very good too. http://pineyriverbrewing.com/our_beer.html
[quote]csulli wrote:
Never had that, but I have had Rochefort 10. You ever had one of those? I wonder how they compare. You’re a real, live Belgian I figure if anyone knew you would lol.[/quote]
Not a real, live Belgian, but I’ve had both. Rochefort 10 is within the ballpark of a Westy 12, certainly a lot more similarities than differences. If you aren’t willing to shell out the $$ for a Westy, St. Bernardus 12 is virtually identical. Rumour is they use the exact same recipe as the Westvleteren monks. I compared the two head-to-head at a bar in Toronto a few months back and honestly could not tell the difference…except that the Westy was 22 bucks a bottle (which is actually pretty cheap for a bar) and the Bernardus was 7.50
I live in San Diego and I’m spoiled cause it’s pretty much the craft beer capitol of the US. I’m a big fan of the Ballast Point stuff. Their Sculpin IPA is world class and it’s in my top 5 IPA’s if not, in the top 10. Their whole line up is pretty good. They also have another IPA called Big Eye. If you’re more into malty type IPA’s, the Big Eye might be right up your alley. They make a decent stout called Sea Monster. For me though, their porter is even better and I don’t even like porters. It’s called Victory At Sea and it’s one of the few porters I’ll drink. They also make a very good sour, called Sour Wench which is totally drinkable and actually quite refreshing. They have other stuff as well, more novelty type stuff that I’m not really in to. Oh and they made a coconut and curry beer called Indra Kunindra. I know it kind of sounds off putting but it’s one I found quite interesting and quite drinkable.
Seize: Victory at Sea is wonderful, I had it last week and it quickly became a favorite! I had my friend in NC mail me some sculpin in cans and it was a lot better than the bottles they force on us up here in the Northeast.
PimpBot: It’s great to know that West12 is very similar to Rochefort & St. Bernardus Abt 12. The latter two are in good supply where I live, but of course Westvleteren XII is nowhere to be found.
csulli: Rochefort 8 has the same flavor profile as Rochefort 10, it’s 9.2 compared to 11.3 abv, but cheaper. If you get the chance I’d suggest trying it out.
TQB: Can I solicit a review of La Chouffe from you?
[quote]csulli wrote:
Never had that, but I have had Rochefort 10. You ever had one of those? I wonder how they compare. You’re a real, live Belgian I figure if anyone knew you would lol.[/quote]
Not a real, live Belgian, but I’ve had both. Rochefort 10 is within the ballpark of a Westy 12, certainly a lot more similarities than differences. If you aren’t willing to shell out the $$ for a Westy, St. Bernardus 12 is virtually identical. Rumour is they use the exact same recipe as the Westvleteren monks. I compared the two head-to-head at a bar in Toronto a few months back and honestly could not tell the difference…except that the Westy was 22 bucks a bottle (which is actually pretty cheap for a bar) and the Bernardus was 7.50[/quote]
Not a real live Belgian, either, but Rochefort 10 is very good. I would say that it is better than the WV12 if you drink them straight from the brewery. You can only get the WV if you get through on the hotline (it took me three years) or drink it at the cafe outside the monastery. The cafe only serves it young :-(.
It is true that St Bernadus resembles WV and when the monastery toyed with commercial ideas, the Sint Bernardus brewery brewed the WV on spec for the monks as the monatery brewery was too small. Drinking them side by side, there is no comparison however. The original wins hands down. I have two crates in the garage that I will start tasting in 2015.
[quote]VTPower wrote:
Seize: Victory at Sea is wonderful, I had it last week and it quickly became a favorite! I had my friend in NC mail me some sculpin in cans and it was a lot better than the bottles they force on us up here in the Northeast.
PimpBot: It’s great to know that West12 is very similar to Rochefort & St. Bernardus Abt 12. The latter two are in good supply where I live, but of course Westvleteren XII is nowhere to be found.
csulli: Rochefort 8 has the same flavor profile as Rochefort 10, it’s 9.2 compared to 11.3 abv, but cheaper. If you get the chance I’d suggest trying it out.
TQB: Can I solicit a review of La Chouffe from you?[/quote]
La Chouffe is very good. Could be seen as somewhere between a Duvel and a Triple, but with a softer profile. The hops are never in your face. Easy drinking…
MsChouffe is their take on a scotch ale. For me it is too yielding. I prefer Campbell’s or CTS. Gordon’d which is the most common brand is a bit harsher (does go down, though.)
There are a few other chouffe’s but I don’t know them
I should perhaps add that I have a semi-computerised brewery in the garage and have been brewing since 1992…
TQB
Perhaps you can help me since you have been brewing for so long. I recently brewed a stout ( have only been brewing since this summer) and am happy with how it tastes. However, it does not have the body I prefer in a stout and is thin. Will the addition of unmalted flaked barley increase body without altering the taste too much?
[quote]cwill1973 wrote:
I should perhaps add that I have a semi-computerised brewery in the garage and have been brewing since 1992…
TQB
Perhaps you can help me since you have been brewing for so long. I recently brewed a stout ( have only been brewing since this summer) and am happy with how it tastes. However, it does not have the body I prefer in a stout and is thin. Will the addition of unmalted flaked barley increase body without altering the taste too much? [/quote]
I don’t know if you brew extract or mash, but lack of body can be too few dextrins, usually caused by too low mashing temperature. My low alcohol bitters are deliberately done at high temp. Flakes added to the mash will give a certain mouth feel, but I think it is distinct from “body”. You could replace a small portion of the roast barley by chocolate malt and see haw it works for you. Dry stouts are difficult, as you don’t have many variables to work with. I have even put aside a part of the mash and added yoghurt to sour it (boil before adding). I would also make sure the roast barley is not harsh is taste.
[quote]cwill1973 wrote:
I should perhaps add that I have a semi-computerised brewery in the garage and have been brewing since 1992…
TQB
Perhaps you can help me since you have been brewing for so long. I recently brewed a stout ( have only been brewing since this summer) and am happy with how it tastes. However, it does not have the body I prefer in a stout and is thin. Will the addition of unmalted flaked barley increase body without altering the taste too much? [/quote]
I don’t know if you brew extract or mash, but lack of body can be too few dextrins, usually caused by too low mashing temperature. My low alcohol bitters are deliberately done at high temp. Flakes added to the mash will give a certain mouth feel, but I think it is distinct from “body”. You could replace a small portion of the roast barley by chocolate malt and see haw it works for you. Dry stouts are difficult, as you don’t have many variables to work with. I have even put aside a part of the mash and added yoghurt to sour it (boil before adding). I would also make sure the roast barley is not harsh is taste.[/quote]
I brew all grain. I used Maris Otter as my main grain and added .5 lbs chocolate malt and .5 lbs flaked barley but it is still “watery” in feel. I only used 2oz roasted barley, should I increase that amount?
No. You’re good. That almost feels like a porter with added roast barley. I suspect too low mash temperature. Go for 67-68 degrees and insulate well. That should bring out all that lovely MO flavour. Read this:
I think you’re almost there. Don’t overdo the flavour hops and use bittering hops with a bit of character. My favourite for stout is Challenger, but Northern Brewer goes well too.
No. You’re good. That almost feels like a porter with added roast barley. I suspect too low mash temperature. Go for 67-68 degrees and insulate well. That should bring out all that lovely MO flavour. Read this:
I think you’re almost there. Don’t overdo the flavour hops and use bittering hops with a bit of character. My favourite for stout is Challenger, but Northern Brewer goes well too.[/quote]
Racked an English bitter today. The taste was quite pleasing. Nice amber color too. Any of you English fellows know of a commercially produced bitter sold here in the States that you like that I could compare mine to?
[quote]cwill1973 wrote:
Racked an English bitter today. The taste was quite pleasing. Nice amber color too. Any of you English fellows know of a commercially produced bitter sold here in the States that you like that I could compare mine to?[/quote]
Fuller’s produces London Pride, which is widely available, I believe. Their ESB is quite a bit heavier. I have bought Young’s as well. Best comparison is to find a brewpub that makes their own bitter. It has to be English hops, though. American ones tend to be like a citrus plantation …
PS Got another two cases of Westvleteren 12 yesterday. Life is good.
Right now lagunitas sucks and some stuff from my cellar. Stone old guardian barley wine 2012 and a firestone walker velvet merkin were what I had last.
