Posted on 09/25/2009 12:49:00 PM PDT by Nikas777
Does the buzz last longer.....?
Take it from a novice brewer, who’s only done four batches so far: (plus a hard cider run that would make Dom Perignon taste like gerbil whiz!!)
The buzz is unmistakable. Home brewed beer is way more like a food than a drink.
It is extremely fulfilling. The making part and the drinking part!!
We will serve no beer before its time.
My doc’s won’t let me drink due to the meds I have to take, or I would be getting into that hobby. I think I would love it and I sure miss an occasional beer or two, or three, or.....
Cheers!
“Inside a stainless-steel tank at a brew pub here “
this pretty much turns the entire concept into mental self-deception and marketing. Stainless steel and historic authenticity have nothing in common before century 20. (the sam adams 4-pack a few years ago was guilty of the same I think). If wood barrels were used, then it should be noted that wood has a tremendous impact on flavor, it is distinct, just as it is with whisky and wine.
I like many of dogfish head’s products, probably most of their list.
60 min is just a great beer. lightstruck it is an issue, but in condition 60 min is one of the best american session ales I know (6% is session?)
I really like burton baton and palo santo, but the alc. disrupts activities the following day if 4-packs are finished.
Other favorite american breweries include 3 floyds, great divide (mainly for oak-aged yeti), and stone’s brewery. 10 years ago this was not the case, but today I think american micro beer is as good as european examples except in a few cases - some belgian styles, real ale (british), possibly some less popular german styles.
2 weeks in plastic, then 2 weeks in the bottle and it’s good to go!
(unless you count doing Quality Assurance after 10 days in the bottle...)
I don't know. It may be one of those mutant things. Drink it and you go cross-eyed or something.
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