Something you DON'T see everyday in Canada !

piranha-bro2 said:
That's a small statement ... :eek:
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Bold I’d say.

I like a beer, not all beer though.

Wheat beer doesn’t do it for me, although I tried it after a gut full of lager. Perhaps it’s more suited to enjoying on a breezy, warm afternoon sitting outside a riverside tavern. Watching the passing foot traffic as they meander back to their homes after a day of clothes shopping, bags daintily draped over their arms and their arses swaying….. oh dear, where was I???
 
chrisk said:
Bold I’d say.

I like a beer, not all beer though.

Wheat beer doesn’t do it for me, although I tried it after a gut full of lager. Perhaps it’s more suited to enjoying on a breezy, warm afternoon sitting outside a riverside tavern. Watching the passing foot traffic as they meander back to their homes after a day of clothes shopping, bags daintily draped over their arms and their arses swaying….. oh dear, where was I???
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You were talking about wheat beer, which looks nice but ends up being totally unapproachable.
Bit like watching the passing foot traffic and one of them turns out to be your mother in law.
🤣
 
Pandemic, worldwide supply issues. Affect us or not it's a great excuse to wack up our price by 46%, nobody will notice, it will be fine.
 
I would tend to side with Paul on this one, beer and chocolate are probably two of the best things to come out of Belgium. Since I gave up drinking alcohol, Leffe zero is one of the few NoLos that I find closest to the original, although the Coral and Super Boch zero I was recently drinking in Madeira wasn’t bad either.
However, the best beer in the world is obviously brewed in the IOM….
 
chrisk said:
Bold I’d say.

I like a beer, not all beer though.

Wheat beer doesn’t do it for me, although I tried it after a gut full of lager. Perhaps it’s more suited to enjoying on a breezy, warm afternoon sitting outside a riverside tavern. Watching the passing foot traffic as they meander back to their homes after a day of clothes shopping, bags daintily draped over their arms and their arses swaying….. oh dear, where was I???
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I’m also not a fan of wheat beer, hence, I couldn’t ride my bike through Belgium quick enough .
My second visit to Munich Oktoberfest I stayed at the Erdinger Brewery Hotel in Erding, it was a handy direct shot via the train with much less expensive hotel rates. They served a litre of beer for any meal at the hotel included, even breakfast. To this day it’s the only weissebier I can palate. Most are way too tinny. As a true beer enthusiast, and long time home brewer, I cannot overestimate the preferred yeast found in Belgium to make beer. It has an over reaching taste Influence, and is very aggressive and nearly impossible to kill, infecting brewing equipment and destroying following brews.
 
Steve G. said:
long time home brewer, I cannot overestimate the preferred yeast found in Belgium to make beer. It has an over reaching taste Influence, and is very aggressive and nearly impossible to kill, infecting brewing equipment and destroying following brews.
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I’ve been known to brew a bit too and I was about to suggest that your sterilisation wasn’t up to scratch. But then I remembered when I experimented with sours… never again 😬🤦‍♂️👎
 
Andy said:
I’ve been known to brew a bit too and I was about to suggest that your sterilisation wasn’t up to scratch. But then I remembered when I experimented with sours… never again 😬🤦‍♂️👎
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I learned a long time ago, ultimately had to replace some of my brewing equipment which is not very expensive around my area of the world. Local craft breweries who felt the need to preach and use of Kveik yeast, living it’s influence on their product, only later having to use specialized acid cleaners to extinguish residual Kveik within their stainless steel vessels, vowing “never again”. Of course, Kveik origins are out of Norway, but it’s in the family of extremely aggressive yeasts used throughout Belgium.
 
Erdinger zero is okay.
Too many brewers over hop their beers to make up for the absence of alcohol and end up with a far too dry and unpleasant after taste in my opinion.
However that is probably preferable to Heineken and many others that have zero taste to go with the zero alcohol. I wouldn’t even wash my bike with Heineken.🤮
I wonder if wallabies like it?
 
Lots of confirmation bias when it comes to beer (comes from a certain country/area so has to be good:LOL:), but each to their own.
Just look at the crap many of the big brewers try and flog as "craft" beer, all flowery or fruity and taste like crap but I understand popular with the inner city office workers who have an image dontcha know!
Speaking of home brew, my mate recently brewed some Ruby Porter using hops that had a distinctive bacon aroma. I think he added a touch too much and the first mouthful tastes just like a rasher of bacon. Good beer though (lovely consistency and creamy head) but hard to get past that first taste (probably mainly the smell, so next time I will hold my nose for the first sip)
 
Shajota said:
Speaking of home brew, my mate recently brewed some Ruby Porter using hops that had a distinctive bacon aroma. I think he added a touch too much and the first mouthful tastes just like a rasher of bacon. Good beer though (lovely consistency and creamy head) but hard to get past that first taste (probably mainly the smell, so next time I will hold my nose for the first sip)
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I did a brew once that smelled like bananas, which was pretty off-putting… My mate Barb who has won prizes for her brews said my brewing temperature was too high for the yeast. Since then I’ve found out that too high temps can produce a few odd aromas so I’ll bet your mate had the same issue.
I now brew in a fridge with a digital thermostat and a heat trace for all year round brewing 👍
 
Andy said:
I did a brew once that smelled like bananas, which was pretty off-putting… My mate Barb who has won prizes for her brews said my brewing temperature was too high for the yeast. Since then I’ve found out that too high temps can produce a few odd aromas so I’ll bet your mate had the same issue.
I now brew in a fridge with a digital thermostat and a heat trace for all year round brewing 👍
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On hols a few years ago stopped into the brewery at Mudgee for a soother on the way home after a good steak (walking). I just wanted whatever dark beer they had but my missus not so keen on dark beer found a banana beer. I thought it would be very ordinary but I had a sip and it tasted pretty good. Not overly banana strong, very subtle.
With the bacon taste - when he bought the brew the lady sold him some particular hops and took a handful and had him smell them because they smelled just like bacon! I think however they are supposed to infuse a bit of smokiness and probably the taste wasn't as subtle as it should have been!!
I used to home brew as well but gave it up a number of years ago. My mantra was always cleaniness but you are dead right, the temperature is also extremely important. Brewing in NQ can be tricky getting it cool enough. We rarely have an issue with having to warm our brews but can easily be too hot. Easy to see, it generally brews like mad too quickly (or sometimes won't start at all) and if so usually tastes a bit off. So fair point.
My mates fairly new to brewing but I give him kudos for diving into more exotic brews so early. (I advised him to concentrate on getting his processes right and perfecting a couple of types, but of course what the f**k would I know🤪)
 
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