beer Being Crafty

Finally made it to the new brewery/tap room for Toppling Goliath.
Having a Dragon Fandango.
Nice clean lacto sour with bright tropical flavors and musky mango lingering on the pallet. Only comes on tap or growlers.☹️
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Decided to stop in at Pulpit Rock Brewing.
Haven't been here in a while. They have really stepped it up on quality and production.
Here the current on tap list
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Tried the Snap Crackle Pop.
Reminds me more of Lucky Charms than rice crispy treats. Buy still really good. Would like a little more creaminess to compliment the marshmallow flavor.
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Love this unfiltered bock from Muskoka. I know bocks are traditionally more of a spring brew, but I am going to squirrel away a few cans of this for hot summer days. Like drinking an ice cream, although not noticeably sweeter than an average bock.


Edit. Feels like dessert before supper. Wellington underway.
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Ashen said:
Love this unfiltered bock from Muskoka. I know bocks are traditionally more of a spring brew, but I am going to squirrel away a few cans of this for hot summer days. Like drinking an ice cream, although not noticeably sweeter than an average bock.


Edit. Feels like dessert before supper. Wellington underway. _20180415_184343.JPG
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That beer looks tasty...and the Welly to boot!
 
Home Brewed graf from Fall 2016. I brewed this with fresh pressed local cider, and a healthy assortment of grains. I fermented it with Brett. I pop a bottle every 3-4 months to check flavor development, and I have to say that it must have peaked right now, because this is A+++. Slightly tart, funky, great apple flavor still lingering, and a solid malty backbone to bring everything together.
 

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Ashen said:
The whole haze thing is a bit of a gimmick for looks, you can make clear beers with similar flavours and mouthfeel, but honestly they do look pretty, although not as pretty as glitter
Beer. Damn millennials.

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Intentionally making a beer hazy by throwing in wheat flower, or any other BS "hazy" tactic is one thing.

Dry hopping the shit out of a beer during whirpool, during active fermentation, and post fermentation, then pitching a low flocculating fruity hop enhancing yeast, will always result in an insanely hazy beer. This brewing process produces a beer that has almost nothing to do with a standard IPA. Almost no boil hops are added, so the IBUs are a fraction of what a regular IPA would have. Standard IPAs and New England IPAs aren't comparable with each other anymore. That is why New England IPAs and regular IPAs aren't even considered the same type of beer anymore for judging.
 
Not interested in arguing it, but you must know that you actually get greater hop oil retention with centrifuge filtering. I don't brew but I do read up on the science. It is possible to make a beer with almost no solids that drinks like a NEIPA if you were blindfolded. To be fair the hop oils will give it a slight haze.
 
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