LTS
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Posts posted by LTS
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I'd have to dig out the bottles I've had a few beers from up there.
Had Lagunitas Sucks last night after my hockey game... very nice.
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Yep. Plus, I'm pretty sure Boyes skated with Paul Kariya and Keith Tkachuk when he had his big season with St. Louis.
Yea, which means he's capable when surrounded by talent but not capable of carrying a team. That's better than not being capable regardless of the talent around you.
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I like that bourbon menu.
Indeed. It's pretty good. The Scotch menu is pretty serious as well.
Love Old Toad. It's basically the only thing i regret about my girlfriend moving out of the Park Ave district.
Ahh that would do it. We had a great time last night. The beer selection was not the best but they'll always have their OT20 DIPA on tap and that beer is heavenly... the $5.25/pint just makes it better.
Who here has had Ballast Point Sculpin IPA? I tempered may expectations only because of the hype behind this beer but I have to say it lives up to it's 100 rating.
It's an exceptional beer in my opinion. Would I call it my favorite? I don't think so, but from a technical perspective it's done right.
I've had it. Its no Pliny or union jack, but its damn good.
Not a huge Pliny fan. It's one of those beers that I think is overrated. It's pretty thin lacking the body I prefer in a beer. Union Jack.. that's another story. :)
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I'll be sitting at The Old Toad tonight drinking plenty of good beer while the Sabres are playing. Of course there are no TV's there.. so I won't see the game.
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This didn't happen for the first 2 or 3 games after Ruff was let go, or at least that's how I saw it.
However, it is absoutely MADDENING to watch, and in recent games it has happened as much as ever.
Also, I know of NO other team who let pucks squeeze through them on the boards as much as the Sabres do, while they always seem to lose the battle when trying to clear a puck through an opposing player hugging the boards.
Never fails.
That and the D who COULD skate the puck are choosing to dump the puck to the NON-MOVING winger who is 4 feet away. That's just insane.
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Has anyone else noticed, that when the puck is in the corners, with Staff waiting at the half wall, and the puck squeaks out towards him, he waits for it. Like waits a long time for the dribbling puck to make it's way to him. He won't take a single stride toward the puck. Inevitably this allows an opposing player enough time to get to him and prevent a clear.
Why does he do this? Is there a hockey reason not to move to the puck?
There's no real hockey reason. The simple problem with Stafford is that while growing up people told him to the kind of guy that is always moving forward. So, really it's not his fault. By the way.. this is a Sabres problem. One of the things that drives me nuts about "the systems" that are being played. A winger who is standing still on the half wall is an easy target for even the slowest of forecheckers.
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Given that they usually play that song when the kids are on the ice I suppose it's fitting.
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Any Rochester Fans have any suggestions about Rohrbach's, I saw it in Wegmans and wanted to give it a try.
I would disagree with d4rksabre. I think Rohrbach's beers have gone downhill over the pat 4-5 years. Right now most of their beers show signs of flaws in the brewing process and a willingness to use inferior ingredients. There used to be a time when I thought Rohrbach;s beers were some of the best in Rochester but that day has sadly gone by the wayside for me.
But, to each their own. It's worth trying if nothing else. You can always visit the brewery (just outside the public market) or the restaurant/brewpub to get a sampler and test more of them out.
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I know a few people that do serve their homebrew on cask, the problem is that beer served on cask has to be consumed rather quickly. Since air is being introduced to replace the lost volume in the cask/keg, you can quickly oxidize the beer and/or introduce microorganisms that will spoil it.
I've thought about it.. just never decided to do it.. although I brew in 12-15 gallon batches so taking about 2.5 gallons for a smaller cask wouldn't be too bad.
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I have no idea how I feel about that.
Okay.. I stopped it after 2 seconds.. I know i feel about it.. that's awful.
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I'm going to throw out a different idea.
If we keep playing all these upbeat songs and the Sabres come out lifeless... then why not play a lifeless song and see if they get fired up. In fact, perhaps we should stream elevator muzak to the Sabres bench until they score a goal. Then we can up to the local soft rock station until they score another. If they do that they get smooth jazz, until the third goal is scored.
They can continue working up to some really upbeat music by the time they get to goal 6...
Who would be more motivated to score than a team forced to listen to Yanni and Kenny G?
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Yeah, that series was really cool. Victory (I'm really not trying to sound like a fanboi here) did something similar as well but on draft, so you could get a flight of the components and then a pint of the finished product.
I really think that if I were going to put serious thought into a kegerator/bar set up for my house, I'd be looking for a hand pump solution. Every beer I'd had both on hand pump and standard draft has been far better on pump.
The problem is that you can't get the beer that would work in a hand pump situation. What you are talking about is cask conditioned ale and those are far and few between. You can't take a keg of beer and make it cask conditioned. The carbonation in the beer is through natural secondary stage fermentation. The released CO2 is absorbed into the beer because it cannot escape the container (unlike your typical primary stage fermentation which allows gas to escape.
Regardless of the brewery the normal beers are all sitting in tanks that are 32-38 degrees and have CO2 being infused into the beer during the trip into the brite tank. This creates a fast carbonation sequence and is also why the beer has to remain at a certain temperature (until serving) and under pressure (CO2 delivery systems).
You could theoretically create cask condition beers with homebrew but nothing from a commercial brewery that was not siphoned into the casks PRIOR to filtration and carbonation would work properly nor taste the same.
Scarlet Sunrise was a great beer, but it's not going to be a popular style to most. Smoked beers in and of themselves turn a lot of people off and in many cases I think it's well deserved. It's tough to make a quality smoke beer and so people usually end up drinking a crappy one and being turned off to the style.
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This post did not get the LOL's it deserved.
In my defense.. the link for the pic didn't work when i first saw the post.. that is pretty good stuff.
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The full monty of what we consumed Saturday.. (there were multiples of some).
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Nice... tomorrow I'm having a small beer tasting at my house.. a little party after to celebrate 40 great years on this planet.
Featured in the lineup:
- 2008 Stone Brewing Bitter Chocolate Oatmeal Stout
- 2006 Atlantic Brewing Company Braggot
- 2011 Allagash Curieux
- 2009 Hoppin' Frog - B.O.R.I.S.
- Bell's The Wild One
- 2010 CB's Brewing "Pierre" (a Saison that has gotten better with age)
- 2011 CB's Brewing "Jack" (originally a wee heavy aged Jack Daniels barrels, the ale was originally whiskey tinted, then it went sour from the sour mash that Jack uses, now it's a fantastic sour beer)
Probably more.. can't wait.
And more.. can't wait.
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It certainly look like it.. the All Knowing Trash Heap..
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I have many other reasons.. the Sabres don't drive me to drink. I won't allow it.. I'm not into alcohol poisoning.
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Good to see we have another homebrewer around here. I've actually been able to brew a bit over the past few months. I currently have a Citra Pale ale on tap in the kegerator, and 5 gallons of Czech pils lagering that should be ready to tap next month. I also brewed 10 gallons of a dry stout on Saturday while watching the Sabres/Canadiens debacle.
Wish I could say that... been far too long since I brewed..
Oh well.. time will come back to me.
I always forget to stop in this thread.. not sure why.
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You guys realize he was picked three spots above Myers in 2008 right?
They had him on TSN.. he's definitely shocked.. he mentioned he knows Tyler1 and Tyler2 from playing in the juniors.. that's good. He's a Calder candidate (perhaps not anymore) but I hope he can fit right in.
I like it..
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I guess we'll see how Kassian feels about Buffalo (and how Hodgson lines up against Vacnouver).. they play each other this week!
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We are going to get bullied, yes he might be able to score, but Kassian can score too and he is tough!!!!! Im raging.
The Sabres already get bullied. The lineup next year looks better. This year is irrelevant. Next year you get Foligno up.. re-sign kaleta, you'll have McNabb, you fill your 3rd/4th line center (even if it's gaustad at the right price). You might be looking for a bigger top-6 forward but the Sabres have good draft picks this year and can still move some people... short term pain for long term gain? We shall see.
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This is a move that works both now and next year for Buffalo. Kassian has been the guy we all thought would be the big banger but then we've been blasting him for not really doing it. I think that guy is Foligno in the future. The scoring bit remains to be seen.. but hell, for now I'll take it.
It's certainly creative and not something we would have expected from Regier.
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HOLY CRAP!!!! Hodgson for Kassian? Well.. now that's from out of nowhere...
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I missed how the Sabres responded other than seeing the final score. After 3-2 I turned the game off and found something more productive to do with my time. I watched last night until 3-2 and then moved on. Tomorrow I at least will be otherwise occupied so I don't have to figure out what the hell else to do during the game!
The Official Beer Appreciation Thread
in The Aud Club
Posted
You can find information all over the net about aging beer. There are lots of great examples and styles. On my 40th a few weeks ago we had a 2006 Braggot, a 2008 Stock Ale, and a few other nicely aged beers.
You can age a Double IPA if you want. They begin to take on a barleywine like flavor as the floral aspects of the hops gives way to the bitterness.
Barleywines are some of the most notably aged beers, many of them being aged (if bottled properly) an easy 10 years. Imperial Stouts as mentioned above are also commonly aged. They'll lose carbonation over time and take on interesting characteristics. When beers have been aged on oak, or brewed with chocolate that will also tend to mature over time as well.
As long as you keep the beer out of light, at a constant temperature (preferably 55 degrees to 48 degrees) you should be okay. At one of the recent Belgium Comes to Cooperstown events Ommegang did a vertical tasting of Three Philosophers. I believe they had samples from 2002-2011 so you could taste each and see how they developed over time.
Stone brewed the 1.1.1 - 12.12.12 series specifically for the purpose of aging those beers until the 12.12.12. date. So if you think about the 1.1.1 brewed in 2001 was intended to be consumed 11 years later. JW Lees Harvest Ales routinely are aged for long years. I had a 1999 version last year. It was fantastic. it takes on a very liquor like characteristic at a lower alcohol rate of course.
The problem with aging is that any substandard conditions or even a bottling defect could mean you end up with vinegar or a number of interesting side effects from aging. It happens.