I got back last night from a whirlwind weekend in Michigan, which included Friday visits to Bastone, Kuhnhenn & Ashley’s, Saturday at the MBG Summer Festival, and a special bonus stop on Sunday. A full report will come once I’ve stopped admiring the box of goodies I brought back, including several insanely expensive bottles of Kuhnhenn Raspberry Eisbock and an ominously large bottle of Dogfish Head Golden Shower.
Canadian Beer News- Brewerianist Larry Sherk Profiled by Ian Brown in The Globe & Mail February 4, 2012
- Howe Sound Brings Back Total Eclipse of the Hop & Megadestroyer February 3, 2012
- Shiretown Beer Stops Production to Address Quality Control Issues February 3, 2012
- Hogtown Brewers Launch Party Set for February 7th February 3, 2012
- Flying Monkeys to Double Brewing Capacity with “Tank Drop” This Weekend February 3, 2012
Hey, sweet blog. I got some PBR. Wanna trade? Got any Belgian triples…like large format corky ones?
PBR? Aw, hell yeah! I’ll give you a Cantillon for one of those babies!
Jumping Jiminy – I have another of those sour buggers in the stash, too, the lambic Broucsella (1900) Grand Cru. It was not a happy scene when I brought out the sours the other weekend: http://beerblog.genx40.com/archives/2006/june/assortedfruit.
Maybe a PBR+BGC blend is in order. Hmmm…
Man, if you didn’t dig those other sour ones, you REALLY won’t like the Bruocsella. It’s one of the tartest, funkiest and most acidic lambics I’ve ever tried.
I generally like the sour stuff, but I can’t take too much of it at once. And I always keep some Rolaids close at hand…
Great. Yet I will drink it for the great cause of beer reviewing.
What are you supposed to drink with these other than Rolaids? When I had a Rodenbach Grand Cru the other year (when the beneficent space aliens who run the LCBO determined it was time for me to have one) all I could think of was this was the best stuff you could ever to put on french fries. But how many shakes of the vinegar bottle do you need?
I think I would be happier with 250 ml bottles as popping two of these big sours is too much. On the up side, Cantillon and hot pepper beer seems to be the only thing my body rejects. Oh, and PBR when it is under 90 F outside.
I think most true lambic producers take the European attitude that the beer is meant for sharing – like wine – so they go for the big bottles. Makes it tough for us anti-social North Americans who prefer to get sauced solo.
And OMG I LOVED the Rodenbach Grand Cru SO MUCH. I cried a little bit when I drank my last bottle.