So is Twisted Kilt Lager an ale, porter, or IPA?
I'm more partial to the Dark/Lager/Stout. With a cider thrown in for good measure.
So is Twisted Kilt Lager an ale, porter, or IPA?
emjay said:I'm more partial to the Dark/Lager/Stout. With a cider thrown in for good measure.
After telling a friend about different beer styles: "but budweiser is the king of beers, so it won a ton of awards!" ...i told him i urinate higher quality
I forgive them because of the wiat staffs outfits. <Droool>
lots of pictures or it didn't happen.
Funny how you're nitpicking the menu and everyone got the restaurant name wrong . I take it that's in Michigan, where at?
Not so much about beer just dumb question. I bartend and have had more then one person stand in front of the tap and ask you guys have draft beer :/
I am defiantly not the best at putting my thoughts int o spoken words. This sounds like something I would say. Does not mean I do not enjoy trying other beers and hearing others opinions..Just using "correct" terms is something I have a harder time doing. As for the wife... your guess is as good as mine as why she is there.It's dry hopped so it has that *squints eyes, makes smacking sounds with mouth* dry thing at the end.
It's dry hopped so it has that *squints eyes, makes smacking sounds with mouth* dry thing at the end.
dannypo said:Hey. Any place that has hot waitresses in tiny skirts and has DRIPA on tap is a winner in my book.
lots of pictures or it didn't happen.
I recently took some co-workers several lagers I brewed, one of which was a Czech Amber session lager about the color of Shiner Bock. 3.4% alcohol and 100 calories.
One told me how thick and alcoholic that beer was and how she got a buzz after just a few sips. I explained that it had less alcohol and the same calories as Miller Lite. I could see the blank look in her eyes as I explained it.
That did not compute--she was unable to understand that a brown colored beer wasn't motor oil.
I love to watch the faces when I float the "heavy, dark, strong Stout over the clear, light APA most still don't believe that the APA is 3% higher.
hoppz said:american beer (non-craft etc.) is like makin love in a canoe,
its f#c%in close to water!
oh whoops and one more labatt gem
"COMMERCIAL DESCRIPTION
John Labatt Classic was introduced in 1983 as Canadas only national domestic premium beer. It is Krausen-brewed (slow, low temperature with a secondary fermentation process) and has a longer cold-aging process. Classic uses all-malt and a unique blend of western-grown North American hops, providing a smooth, full flavour product with a true malt taste that is slightly sweet."
krausening = slow, low temperature and a secondary fermentation. why would you need a "secondary fermentation" if you are just injecting it with CO2 and bottling it?
oh whoops and one more labatt gem
"COMMERCIAL DESCRIPTION
John Labatt Classic was introduced in 1983 as Canada’s only national domestic “premium beer”. It is Krausen-brewed (slow, low temperature with a secondary fermentation process) and has a longer cold-aging process. Classic uses all-malt and a unique blend of western-grown North American hops, providing a smooth, full flavour product with a true malt taste that is slightly sweet."
krausening = slow, low temperature and a secondary fermentation. why would you need a "secondary fermentation" if you are just injecting it with CO2 and bottling it?
Some of the big breweries do use krausening to carbonate their beers, not sure if Labbatt's is/was one of them, but it has happened
On a Cream ale.......... This is a Pilsner lager cuz it's yellow and fizzy not dark and foamy like an Ale is.
Some of the big breweries do use krausening to carbonate their beers, not sure if Labbatt's is/was one of them, but it has happened
I remember some beer ads years ago talking about it, I think it was Old Style.
...It is Krausen-brewed (slow, low temperature with a secondary fermentation process) and has a longer cold-aging process...
krausening = slow, low temperature and a secondary fermentation...
But it seems like the marketing department F'd up in their understanding of it and made a funny claim to sound flash when really they probably don't know anything about the actual process - and of corse who would ask a brewer to proof read their claims before they get printedSome of the big breweries do use krausening to carbonate their beers, not sure if Labbatt's is/was one of them, but it has happened
At a party near one of the BMC plants, I overheard a drunk BMC employee explaining that there were only three types of beer,
"Lagers, as in Bud, Pilsners as in Miller, and ales as in Sam Adams. Stouts are just stouts - not beer, same goes for IPA's."
Some peoples stupidity never ceases to amaze me. Stouts & IPA's not beer?!:smack:
But it seems like the marketing department F'd up in their understanding of it and made a funny claim to sound flash when really they probably don't know anything about the actual process - and of corse who would ask a brewer to proof read their claims before they get printed
yeah, the key thing here is that "slow and low temperature fermentation" isn't krausening lol.
i follow some ancient brewering like old style perhaps krausening, but i guess they must have suctioned off the sediment somehow. can't imagine labatt doing it though
Enter your email address to join: