The Great Beer Thread

[dnjan]

What? You coming over with a shovel? lol lol lol

No - a couple of empty glasses.

 

[anon`]

I was going to say that for someone with weak tastebuds, you sure got complicated there. All you needed to do was add some comment about the terroir and a respect for the land and heritage and you would be a wine critic. lol lol

Weak isn't really the right term... unrefined, perhaps? Or not as acute as some out there.

Does the Goschie Farms fit count for terroir reference? I mean, Goldings grown in Oregon taste a whole lot different than Goldings grown in Kent, and it shows (tastes?) in the finished product...

 

[jamespowers]

No - a couple of empty glasses.

:rofl: Bring steak and potatoes to throw on the BBQ.

 

[jamespowers]

Weak isn't really the right term... unrefined, perhaps? Or not as acute as some out there.

Does the Goschie Farms fit count for terroir reference? I mean, Goldings grown in Oregon taste a whole lot different than Goldings grown in Kent, and it shows (tastes?) in the finished product...

Yes, that fits terroir I guess. lol lol
You need to review it like this:
"Mid golden without great colour intensity. Very savoury and glossy. Immediate polish on the nose here. Raspberries and tar. Great intensity and fluidity. Really this is SO much better than it used to be. Very fine beer by any measure. Bone dry. Minerals and chew on the end but no rustic tannins. Very fine and long. It is admirable that Goschie Farms put so much effort into this beer which, although admittedly it is expensive, could be sold several times over in China whatever it tasted like. 17.5 out of 20."

 

[dnjan]

:rofl: Bring steak and potatoes to throw on the BBQ.

I'm coming from Seattle - will a Copper River King do?

 

[dnjan]

"Mid golden without great colour intensity. Very savoury and glossy. Immediate polish on the nose here ...

You describing the outside of the bottle? Or what's inside?

 

[jamespowers]

I'm coming from Seattle - will a Copper River King do?

Sounds like a type of snake but if it is beer---fine.

 

[jamespowers]

You describing the outside of the bottle? Or what's inside?

lol lol Supposedly inside.

 

[dnjan]

Sounds like a type of snake but if it is beer---fine.

Copper River King

 

[1961MJS]

Sounds like a type of snake but if it is beer---fine.

Hi James

Actually my bet was on Salmon, but Salmon flavored beer wouldn't be a big hit.

Later

 

[jamespowers]

Hi James

Actually my bet was on Salmon, but Salmon flavored beer wouldn't be a big hit.

Later

:rofl: I tried bacon flavored beer already and if bacon can't cut it then salmon would be a HUGE bust.

 

[jamespowers]

Copper River King

Oh, I thought you meant one of these:

Never BBQed one of those though.

 

[HoosierDaddy]

oh, i thought you meant one of these:

never bbqed one of those though.

***SNAKE OIL***

 

[dnjan]

Never BBQed one of those though.

Sounds like you've never barbecued Copper River King before either.

Might be best if you just send me all of those bottles taking up so much of the room in your cellar.

 

[jamespowers]

Sounds like you've never barbecued Copper River King before either.

Might be best if you just send me all of those bottles taking up so much of the room in your cellar.

Nope. I am not very much into fish unless forced into it.

Nah, you wouldn't be able to use it---they are all red wines.

 

[dnjan]

Reds go quite well with the (local) Beechers and Beechers reserve, so send them on up.
And I believe you previously referred to bottles of bubbly as well. They would go rather well in passing the time while the Copper River is slow-grilling.

 

[jamespowers]

Reds go quite well with the (local) Beechers and Beechers reserve, so send them on up.
And I believe you previously referred to bottles of bubbly as well. They would go rather well in passing the time while the Copper River is slow-grilling.

You mean the cheese they have up there right?

You are going to BBQ and drink champagne? Hmmmm. You plan on making blacked salmon eh?

 

[dnjan]

Beechers (a local cheesemaker in the Market) makes a fantastic cheddar.
and an even better reserve cheddar.

And I always slow-grill my salmon - about three hours. Plenty of time to kill off a few bottles of sparkling beverage (of whatever your preference).

 

[jamespowers]

And I always slow-grill my salmon - about three hours. Plenty of time to kill off a few bottles of sparkling beverage (of whatever your preference).

Maybe some Tampranillo I just got in from Spain?

 

[lewisskimonster]

PBR used to be a premium brand when I would drink beer before being legal to to do. When I started to drink, there really wasn't a lot of choice back then, and there weren't any micro-brews around. I personally would say that any micro-brew ale, lager, etc would be a better choice than a PBR, but then again, they sell a lot of animal beer out there.