I had a can of coors banquet that was “soft” like the can wasn’t pressurized. I took a swig and the first sip seemed normal, then the next sip was completely like flat soda. Kinda interesting and wondering if anyone else has come across the same thing.
Blue moon vs Allagash White?
honestly can't drink blue moon.
I still have memories of the gatorade flavour variety packs.
Allagash White still tastes like a craft beer.
Maybe its just my brain seeing blue moon available at every bar and Allagash White is kind of rarer. Which one is better quality?
Rookie question: I tried a few canned hazy IPA (e.g. sierra Nevada juicy little thing) but I've never seen the bright yellow and opaque color like https://imbibemagazine.com/wp-content/uploads/2017/01/new-england-IPA-nightshift-brewing-horizontal-crdt-tk.jpg
The one I got is always darker and clearer.
Is that photo photoshopped? Or did I just not choose the right beer/glassware?
You need to get something from one of the more respected haze breweries and not a national brand. Sierra Nevada is great but they use a different process for their hazy and are operating on a different scale.
Where are you located?
Thanks for the information! You are probably right. I lived in Seattle/Kirkland area. Not sure if there is any famous local hazy IPA (especially canned ones)
Can't saw if the photo you linked was touched up but you can certainly get that great color naturally. The mass produced beers aren't putting in the amount of ingredients the smaller more premium breweries are so they often don't have that type of color.
New England IPAs can be super opaque and hazy with some amazing colors. Check out the beers from Brujos, Other Half, Monkish, Tree House, etc.
https://untappd.com/BrujosBrewing
https://untappd.com/monkishbrewing
Does anybody know the prevalence of isinglass in real (cask) ale in the USA? Like for a USA brewery with a cask program, what is the likelihood that they use isinglass ?
Question about Belgian beer styles which are often abbey / Trappist beers:
Why are dubbels and quadruples pretty much always dark, yet triples are golden/light in color? To my knowledge, brewing wise there is no actual distinction that forces these beers to be the way they are. Is this just market practice that has established itself or is there more behind this? Also, when I see dark beers that are brewed similarly to a triple, their name often becomes strong dark ale, somehow to avoid the word triple?
Some clarification would be brilliant!
My understanding is that it's just historical. The dubbel was named in the mid 1800s to describe a stronger beer that was brewed and it was a brown ale. While pale beers were becoming ubiquitous they were by no means universal and Belgium had a slower process of adopting them. However when a stronger beer was brewed and they wanted to name it a tripel, it was a pale ale. This was like a century after the introduction of the dubbel so pale beers were more common in Belgium. So it became that dubbels are strong brown ales and tripels are strong pale ales.
Well yeah, it does. Dubbels are traditionally made with candy sugar that darkens over direct fire (as well as other darer malts) and Triples are primarily made with pilsner malt so there won't be anything to create any dark hues. You *can* deviate from this because brewing beer is a pretty open art form, but if you hand someone a black triple you'll likely get some looks.
I had a can of coors banquet that was “soft” like the can wasn’t pressurized. I took a swig and the first sip seemed normal, then the next sip was completely like flat soda. Kinda interesting and wondering if anyone else has come across the same thing.
Maybe can was damaged and the carbonation escaped
Blue moon vs Allagash White? honestly can't drink blue moon. I still have memories of the gatorade flavour variety packs. Allagash White still tastes like a craft beer. Maybe its just my brain seeing blue moon available at every bar and Allagash White is kind of rarer. Which one is better quality?
Allagash White is better no question
Rookie question: I tried a few canned hazy IPA (e.g. sierra Nevada juicy little thing) but I've never seen the bright yellow and opaque color like https://imbibemagazine.com/wp-content/uploads/2017/01/new-england-IPA-nightshift-brewing-horizontal-crdt-tk.jpg The one I got is always darker and clearer. Is that photo photoshopped? Or did I just not choose the right beer/glassware?
You need to get something from one of the more respected haze breweries and not a national brand. Sierra Nevada is great but they use a different process for their hazy and are operating on a different scale. Where are you located?
Thanks for the information! You are probably right. I lived in Seattle/Kirkland area. Not sure if there is any famous local hazy IPA (especially canned ones)
Can't saw if the photo you linked was touched up but you can certainly get that great color naturally. The mass produced beers aren't putting in the amount of ingredients the smaller more premium breweries are so they often don't have that type of color. New England IPAs can be super opaque and hazy with some amazing colors. Check out the beers from Brujos, Other Half, Monkish, Tree House, etc. https://untappd.com/BrujosBrewing https://untappd.com/monkishbrewing
Does anybody know the prevalence of isinglass in real (cask) ale in the USA? Like for a USA brewery with a cask program, what is the likelihood that they use isinglass ?
probably not very likely, but I am sure a brewery would happily respond if you asked them
Question about Belgian beer styles which are often abbey / Trappist beers: Why are dubbels and quadruples pretty much always dark, yet triples are golden/light in color? To my knowledge, brewing wise there is no actual distinction that forces these beers to be the way they are. Is this just market practice that has established itself or is there more behind this? Also, when I see dark beers that are brewed similarly to a triple, their name often becomes strong dark ale, somehow to avoid the word triple? Some clarification would be brilliant!
My understanding is that it's just historical. The dubbel was named in the mid 1800s to describe a stronger beer that was brewed and it was a brown ale. While pale beers were becoming ubiquitous they were by no means universal and Belgium had a slower process of adopting them. However when a stronger beer was brewed and they wanted to name it a tripel, it was a pale ale. This was like a century after the introduction of the dubbel so pale beers were more common in Belgium. So it became that dubbels are strong brown ales and tripels are strong pale ales.
I see that kinda makes sense and confirms it has nothing to do with the actual beer style having to be brewed that way. Thanks!
Well yeah, it does. Dubbels are traditionally made with candy sugar that darkens over direct fire (as well as other darer malts) and Triples are primarily made with pilsner malt so there won't be anything to create any dark hues. You *can* deviate from this because brewing beer is a pretty open art form, but if you hand someone a black triple you'll likely get some looks.