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Ignorance truly must be bliss about my point:
Wiki: Barley Wine
Granted, it is still technically a beer. That doesn't mean it is palatable as a beer.
You're missing out, and it is still a beer since it is made from grain and not fruit.
Ignorance truly must be bliss about my point:
Wiki: Barley Wine
Granted, it is still technically a beer. That doesn't mean it is palatable as a beer.
You displayed the ignorance here, you can just say you were wrong and stop sounding like a passive aggressive .
LOL...
My God..
You are the . If saying "Granted, it is still technically a beer." isn't an admission, then what the do you want ?
If you can't handle high gravity beers then why even comment? This Chocolate stout is incredibly smooth and delicious, with nary a hint of alcohol burn though it is detectable in the nose.
I have tried several, and haven't tasted any that I like. I do however have two 22 oz. bottles of Black Butte XXI. The bottles say "best after 10/17/10." They also say "21st Birthday Reserve." Deschutes Brewery was founded in 1988. I bought them about two years ago. Perhaps such a brew needs to be properly aged. They are 11%. Just because I have never tasted one I liked, doesn't mean I am not willing to give them a chance.
I can handle the high gravity. Tell me, how long is such a thing aged? Did you know that the minimum aging for such a brew is commonly a year? I am a former home brewer and have made brews as high as 13.5%. Even though it was Mead rather than beer. Brewing mead is like giving birth. It takes nine months to brew it, then another year to age it. My only attempt at a barley wine was just over 8% and it was the only brew I made I didn't like. Maybe if I let ut age, things would have been different. My favorite, I call Onyx Supreme. It's a 7.5% dark (black) stout. My second favorite I make I call, "Cran Razz," a 6.5% Cranberry Raspberry Hefe-weisen. At times I think about brewing again, but I stopped when I discovered the Deschutes Brewery company, because I could buy Obsidian Stout, a 6.4% stout which was every bit as good as my own. Just 1.1% less alcohol. I tell you, at their brew pub, it is heaven on nitro tap.
I simply have not tasted a barley wine, yet, that I appreciated. I am hopeful that this Black butte XXI will be good when I finally open it.
Look asshole. I lived in Germany for six years. Can you claim the same?
I started brewing about 20 years ago. How about you?
I started about 5 years ago, and lived in Germany for three. Germany is handicapped by their Reinheitsgebot - your Cran Razz would not be considered beer according to it. Aging depends entirely on the brewer's preference. For example, Freetail brewed their La Muerta Stout on 10/5/11 and released it 11/1/11.
I had the Black Butte XXIII on tap about 6 weeks ago, it was great. I also am a big fan of Abyss, and hopefully will be able to get a hold of a bottle of Dissident this year. Their Stoic Quad was also quite tasty. My local pub owner has a very good relationship with Deschutes, we get nearly all of their seasonal releases.
Brooklyn Black Chocolate Stout is not a barley wine.
You're an idiot about beer too.
Black Butte XX, XXI, XXII, and now XXIII are also not barley wines.
Do your bottle of Black Butte XXI a favor and give it to someone who isn't a complete moron. You won't like it, and it won't like you.
Last edited by scott; 11-18-2011 at 03:30 PM.
WC you're so god damn stupid that its gotten to the point where when talking with people from this forum through other mediums, being compared to you has become an insult.
Been meaning to try Brooklyn's Black Chocolate Stout, but I always get sidetracked by other stuff every time I go to the liquor store. Comparable in quality to Rogue's Chocolate and Shakespeare Stouts?
There is some bar here in dallas that is tapping beer of like 33 and 42 percent alcohol by volume, i never knew such beers existed.
I'm not a beer nerd by any mean but that doesn't sound right/true to me.
I honestly haven't tried any one of those but its pretty good. Didn't really get hit with the chocolate taste though and its not too sweet. The beer may have been too cold.
Not really similar to either, really. Brooklyn is an Impy Stout with a pretty distinct sweetness. Rogue's are decidedly hoppier (especially Shakespeare) in addition to not being Impy's.
They are (in all likelihood) freeze distilled, which is a controversial (and in many cases illegal) method of boosting alcohol content in beer. I've never been a fan of the mega-huge beers because they begin to resemble spirits and I just don't like spirits. But to each their own.
The bar is called Strangeways Dallas. On their website they talk about the beers and say they are european. You may be interested to check it outso you could explain it in laymen terms
What beers are they? There is a Scottish brewery and a German brewery that go back and forth on who can make the strongest "beer" - but they use freeze distillation usually which, as I said, is controversial.
Rogue's Chocolate Stout has the best taste, because the Chocolate is undeniable, but the alcohol content is rather low, so you get the taste more than anything else... which is great, unless you're like me and you love your alcohol.
Shakespeare Oatmeal Stout? IMO, totally different flavor, but it's well balanced..
Black Chocolate Stout is very very strong... they're all different, but all great in their own way.
They don't exist. Yeast can only ferment up to a certain percentage, and it's not that high. If what you say is real, it is either distilled or they added something distilled to beer.
You guys aren't big with strong alcohol content beer are you? I think I walked off one time because of some sort of limit you guys had on a stout... but it wasn't on single pints it was some other thing..
i like my porters... or any good ol' ipa or opa.
http://www.brewdog.com/blog-article/251
http://www.brewdog.com/blog-article/341
As Scott mentioned, they're freeze distilled. Fermentation alone can get to about 27-28%.
LOL not that high.
Maybe it was a limit on how many bottles you can buy? We limit bottle sales because we have a limited quan y available for sale.
We make lots of stronger abv beers so I don't know what you're talking about.
But he doesn't like barley wine!
http://www.brewdog.com/blog-article/251
http://www.brewdog.com/blog-article/341
As Scott mentioned, they're freeze distilled. Fermentation alone can get to about 27-28%.
LOL not that high.
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