Subsim Skippers Brewhouse Beer Club

[GoldenRivet]

How it works: Find and enjoy a new beer, sample it, savor it, make a mental or physical note of your observations and describe it here in this thread!

Format:

Beer Name: type the beer name as it appears on the label

Brewer & Location: Name of Brewery, and location where the brewery is headquartered if known

Image: one or two images of the bottle or label, and maybe an image of it in the glass

Eye: Describe in a few words the look of the beer

Nose: Describe in a few words the scent

Flavor: Describe in a few words the flavor

Comments: Add a few of your own words about the beer

*************** I'll Start us off ********************

Brewhouse Index of Ales (by name)

[GoldenRivet]

Beer Name: Saratoga Oatmeal Stout

Brewer & Location: Olde Saratoga Brewing Company, Saratoga Springs, NY



Eye: Inky, Jet black, with a thick but not persistent khaki/tan head

Nose: notes of caramel and chocolate, "hoppy", light

Flavor: Smokey, Smooth, very creamy but not heavy on the palate, Rich and complex, but balanced and not-overpowering. Notes of smokey caramel and dark chocolate

Comments: The Saratoga Oatmeal Stout is a truly noteworthy, exceptional stout out of New York, enjoyable, well flavored, it doesn't over power the drinker. A stout which is creamy and rich enough for experienced stout drinkers to respect, but soft enough for the novice to enjoy.

[Mr Quatro]

I have a question about beer and all of the different kinds of beer, ale, etc.

what if you have a place where people eat that offers all kinds of beer local, regional, USA, Canada and Mexico and imports beer by the case from England, Germany etc by the case now and very few of your customers ever purchase the beer from overseas.

Got me so far?

How long will the beer last in the back storage room in a dry dark area?

[GoldenRivet]

Generally in a situation like that a restaurant or bar will order very little of their least "popular" beers.

As with any food or drink, freshness is important, and beer is no different. Of course it depends on the beer and how it is bottled/canned and stored. a good rule of thumb would be that a cool dry place or refrigeration will hold a beer for anywhere between six months and a year.

restaurants are going to have the advantage of reviewing past sales data of course, so they are able then to order more of the beer that sells and less of the beer that doesnt.

it is best to keep it refrigerated, or in a storage area that is not subject to temperature changes. If for example your basement or store room holds a pretty constant average temperature without much fluctuation - that is the best storage conditions

EDIT: i will add, that beers with a higher % of alcohol content will shelf for longer periods of time than lite beers with a lower % of alcohol content.

[Rockstar]

I brew a beer at home. German pilsner, dark Munich and rye malts filtered through Juniper branches and berries. I've pitched Red Star fresh bakers yeast but that is becoming hard to find these days. Now I use and quite happy with Wyeast 1084. Though from what I understand the key to success is to use Finnish Bakers Yeast unfortunately its only found in Finland and its too damn expensive to ship and only keeps for a limited time.

Anyway, I dont add hops nor do I boil or pasteurize the wort. I just pitch the yeast and two weeks or so later I siphon straight from the pail 11% homebrew sahti. Since its not boiled all the wonderous healthy bacteria and protiens aren't killed off. Makes for a very healthy drunk... err, Im mean drink!

Next time I make it I'll post a pic.

[Eichhörnchen]

What do you call it?

[Aktungbby]

Originally Posted by Rockstar

I brew a beer at home. German pilsner, dark Munich and rye malts filtered through Juniper branches and berries. I've pitched Red Star fresh bakers yeast but that is becoming hard to find these days. Now I use and quite happy with Wyeast 1084. Though from what I understand the key to success is to use Finnish Bakers Yeast unfortunately its only found in Finland and its too damn expensive to ship and only keeps for a limited time.

Anyway, I dont add hops nor do I boil or pasteurize the wort. I just pitch the yeast and two weeks or so later I siphon straight from the pail 11% homebrew sahti. Since its not boiled all the wonderous healthy bacteria and protiens aren't killed off. Makes for a very healthy drunk... err, Im mean drink!

Next time I make it I'll post a pic.

U forgot the MOLAßIS !

George Washington’s small beer recipe, as written in his diary:

To Make Small Beer
Take a large Siffer [Sifter] full of Bran Hops to your Taste.–Boil these 3 hours then strain out 30 Gall[ons] into a cooler put in 3 Gall[ons] Molaßes while the Beer is Scalding hot or rather draw the Molaßes into the cooler & St[r]ain the Beer on it while boiling Hot. Let this stand till it is little more than Blood warm then put in a quart of Yea[s]t if the Weather is very Cold cover it with a Blank[et] & let it Work in the Cooler 24 hours then put it into the Cask–leave the bung open till it is almost don[e] Working–Bottle it that day Week it was Brewed.

My neighbor, three doors down, brews his own in the garage- I gave him my used bottles and George's recipe. My other neighbor across the street works for Carneros micro Brewery! My daughter is dating a student beer-maker-in-training who knows all about Belgian beer....so who knows...Fortunately the local Lucky's market sells Hamm's! Something we can 'still' ALL steer by BBY!

[Mr Quatro]

Originally Posted by GoldenRivet

Generally in a situation like that a restaurant or bar will order very little of their least "popular" beers.

As with any food or drink, freshness is important, and beer is no different. Of course it depends on the beer and how it is bottled/canned and stored. a good rule of thumb would be that a cool dry place or refrigeration will hold a beer for anywhere between six months and a year.

restaurants are going to have the advantage of reviewing past sales data of course, so they are able then to order more of the beer that sells and less of the beer that doesnt.

it is best to keep it refrigerated, or in a storage area that is not subject to temperature changes. If for example your basement or store room holds a pretty constant average temperature without much fluctuation - that is the best storage conditions

So I should just fill the empty bottles with tea and put the cap back on, uh?

Then I can say we are out of that one right now.

But what if someone steals the shill?

[Eichhörnchen]

"Wolf Rock", a red IPA (India Pale Ale) brewed by Sharp's of Cornwall, UK.

It's a rich dark red and smells deliciously of ROSES; this isn't printed on the label... it's what we smelled when we tried it.

It's powerfully malty + fruity; 4.8% ABV

[Jimbuna]

Pleasant floral herbal aroma. Flavour is subtle herbs and malt. Fresh tasting.Medium bodied with a gentle bitterness.

Four for £6 at ASDA

[Jimbuna]

An above average shelf lager not much aroma to speak of but definitely not chemical nice pour and nicely carbonated it's a sweet front end taste with a crisp back end.

[Eichhörnchen]

4.5% ABV; £1.49 at ALDI

Moira pickedf this up for me yesterday... it's one of the special ales featuring in another of ALDI's occasional Beer Festivals

Very hoppy, crisp and resinously bitter, it tastes very much like "Golden Crown" ale (see elsewhere) which I absolutely have to have each weekend now. I don't know how much longer this one will be around though, as it is after all a special 'guest' ale

[Eichhörnchen]

5.5% ABV; £1.49 at ALDI

Another ale from Aldi's current 'Beer Festival'

Sweet and very hoppy... a very crisp and refreshing IPA

[Jimbuna]

Good beer, juicy fruit, and a little zing due to the extra carbonation. Lime and subtle apple flavour with a light malt and some good hoppy bitterness.