What's your favorite Beer?
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It’s a great beer. Other Half is one of my favorite breweries.
The oats give it a big mouthfeel. -
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Sent from my iPhone using Tapatalk
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Split this one with my wife. Two years aged in bourbon barrels that had maple syrup in them for a year before the beer. Really good with just a hint of maple.
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Bringing this forum back down to earth and straight to trashville.
Drinking a corn syrup free Bad Larry.
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No corn syrup? You must be a snooty beer drinker..
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I’m drinking a natty light draft right now
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Bringing this forum back down to earth and straight to trashville.
Drinking a corn syrup free Bad Larry.All about dat rice yo
Not for nothin, I drink cheap shit Pilseners from time to time when I'm craving water. My go-to pissbier is High Life in a really cold bottle, cos life is a celebration, and champagne is appropriate for the occasion.
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Modern take on very traditional Norwegian brewing traditions. This is a 6% farmhouse beer using «kveik» a very specific, old school yeast. The other key feature is that the wort isn’t boiled making it «råøl», or raw beer. In this case the result is very tasty and distinctive, without being aggressive or challenging.
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Have to say that looks beautiful in the glass. While I’ve heard the term Farmhouse beer/ale I’m not really sure what it means. How would you rate the bitterness level of this one? After posting,I googled it and found out about it’s origins,and that it’s not readily definable,which was part of the definition I read. Seems like it was originally brewed to serve to the seasonal farm workers using left over grains and not always the best ingredients.
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Saison is the Belgian version of Gårdsøl (farmhouse ale), have a look at that. In Norway every farm would produce a different beer so the definition is round by nature. Local differences in yeast and water would make different beers.
As you say it was produced for the workers, so simpler in taste and execution than the holiday beer that would be produced for the solstices and so forth. I’ve read that farmhouse ale was produced in two strengths, a weak beer for breakfast and lunch and a stronger one for the end of the day. It was basically your everyday, everyman’s beer. I’m sure @emceeQ could shed more light on the subject.
This one was not too bitter at all despite being slightly hoppy. Rounded, with a big sweet mouth feel and just a pleasant hint of funk.
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It’s basically the effect caused by different bacteria that either show up naturally under the brewing process or are added for taste. I think the term in beer description comes from another American colloquial use of the word. If you bought a pair of used jeans on the forum and when you got them they smelt funky, then you’d wash them, right? Beer funk is similar but appreciated in the same way as the funk of a good, ripe camembert is appreciated by cheese lovers. Here’s a little overview…
https://www.beeradvocate.com/articles/1885/making-sense-of-the-funk-in-beer/
