Hey Joe, you were posting the other day about how you're not used to the higher abv craft scene, right?
The brewery down the street from me, Carton Brewing, has a session IPA. 4.2%, solid bitterness/flavor/aroma, nice and light. They also have a handful of other session styles, including a Milk stout and a salted veggie/fruit ale. And probably a few others, but I haven't tried them all yet.
Will, we weren't talking about beers with an abv THAT high, geez. Do you think we're drunks?
You act like that's a bad thing. And you can't be a drunk from drinking beer. Just an enthusiast.
Just bustin' Tuesday balls Will, I enjoy stouts/beers with 9-11% abv. Plenty of great stuff out there right now
I usually don't brew so high because of the increased time needed for aging and increased chances of the fermentation getting stuck/repitch/infected, etc. I have done a few high gravity Belgians that ended up around there that were great, though.
My wife brews/makes her own kombucha (sp??) which is kinda interesting to watch. Somewhat similar to brewing beer since it involves fermentation and whatnot. I'm intrigued by beer brewing but know that I'll get sucked in.
Uh-Oh!
Nope, won't go there. Involves too much time/energy. Opening a bottle is about as much energy as I'm willing to put in to my boozing. I don't even like having to find a bottle opener. Why can't everyone just use twist tops?
More and more wines are going to screw tops
Blasphemy!
Keeps it fresher, longer, dontcha know. I much prefer whiskey with screw tops, even though I kinda like that 'pop' from pulling out the cork. Keeps more air out, which is good when it's a bottle of something I sip from only on very rare occasions.
