RE: -=Beer, passing time while waiting=- (Full Version)

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kalikshama -> RE: -=Beer, passing time while waiting=- (4/25/2012 1:13:50 PM)

quote:

I have about $12,000 worth of orders waiting for these guys to see if we can get the new 2 stage process powder into capsules or if I have to go back to the old 6 stage process which takes a month. I won't know if they are successful until the end of the week


At my last company, I was in charge of launching the marketing and websites for our new products, which were inevitably delayed. After our third Product Development person was unable to hold the vendors to time lines I resigned myself to "the blister packs were eaten by dragons" and kept an eye on the delivery estimates but didn't believe it until product was on its way to our warehouse.

Delays are inevitable, your suffering is optional, let's hope you get those big breasted hippy chicks to suffer in your stead.



SoulAlloy -> RE: -=Beer, passing time while waiting=- (4/25/2012 3:08:41 PM)

Hobgoblin, Spitfire, Bombardier, Speckled Hen... No idea if you can get them in the US but all gorgeous beers...



LadyHibiscus -> RE: -=Beer, passing time while waiting=- (4/25/2012 4:31:58 PM)

Speckled Hen for sure...still looking for Hobgoblin.



Hillwilliam -> RE: -=Beer, passing time while waiting=- (4/25/2012 4:33:10 PM)

Redhook ESB wasn't on that list and it's DAMN tasty.



LookieNoNookie -> RE: -=Beer, passing time while waiting=- (4/25/2012 6:38:13 PM)

quote:

ORIGINAL: ResidentSadist


quote:

ORIGINAL: LookieNoNookie


quote:

ORIGINAL: ResidentSadist

So I have project i. . . .

Any suggestions for good brews to try while passing the time as 12 grand worth of my orders hangs in the balance of some guy named Greg's success 3,000 miles away in a lab?


(Not what I'd be focusing on).

I'm fresh outta' masochists & slaves. No spare large breasted hippie chicks or mushrooms. What would you focus on?



Results. Potential markets. Product knowledge. Client perspectives.

(Ya know....crazy fucking shit like that).



ResidentSadist -> RE: -=Beer, passing time while waiting=- (4/25/2012 10:17:52 PM)


quote:

ORIGINAL: LookieNoNookie

quote:

ORIGINAL: ResidentSadist


quote:

ORIGINAL: LookieNoNookie


quote:

ORIGINAL: ResidentSadist

So I have project i. . . .

Any suggestions for good brews to try while passing the time as 12 grand worth of my orders hangs in the balance of some guy named Greg's success 3,000 miles away in a lab?


(Not what I'd be focusing on).

I'm fresh outta' masochists & slaves. No spare large breasted hippie chicks or mushrooms. What would you focus on?



Results. Potential markets. Product knowledge. Client perspectives.

(Ya know....crazy fucking shit like that).

Normally that is sound advice but:

Results - waiting for Greg's results.
Potential markets - are formula dependent which is . . . waiting for Greg's results to see if new formula will fit in capsule.
Product knowledge/Client perspectives... I am the foremost authority on the product in the world. My dad discovered it and I developed the manufacturing processes which were under my control until just recently when I subcontract a new process which is currently . . . waiting for Greg's results to see if it is successful.

Soooooooooooooo . . . back to focusing on the beer!



kalikshama -> RE: -=Beer, passing time while waiting=- (4/26/2012 6:26:15 AM)

quote:

Potential markets - are formula dependent which is . . . waiting for Greg's results to see if new formula will fit in capsule.


If not capsules, what about tablets?



SoulAlloy -> RE: -=Beer, passing time while waiting=- (4/26/2012 1:16:53 PM)


quote:

ORIGINAL: LadyHibiscus

Speckled Hen for sure...still looking for Hobgoblin.


My local has it on tap :p

If e'er I get round to the US again I'll smuggle a bottle or two in ;)



LookieNoNookie -> RE: -=Beer, passing time while waiting=- (4/26/2012 6:25:26 PM)


quote:

ORIGINAL: ResidentSadist


quote:

ORIGINAL: LookieNoNookie

quote:

ORIGINAL: ResidentSadist


quote:

ORIGINAL: LookieNoNookie


quote:

ORIGINAL: ResidentSadist

So I have project i. . . .

Any suggestions for good brews to try while passing the time as 12 grand worth of my orders hangs in the balance of some guy named Greg's success 3,000 miles away in a lab?


(Not what I'd be focusing on).

I'm fresh outta' masochists & slaves. No spare large breasted hippie chicks or mushrooms. What would you focus on?



Results. Potential markets. Product knowledge. Client perspectives.

(Ya know....crazy fucking shit like that).

Normally that is sound advice but:

Results - waiting for Greg's results.
Potential markets - are formula dependent which is . . . waiting for Greg's results to see if new formula will fit in capsule.
Product knowledge/Client perspectives... I am the foremost authority on the product in the world. My dad discovered it and I developed the manufacturing processes which were under my control until just recently when I subcontract a new process which is currently . . . waiting for Greg's results to see if it is successful.

Soooooooooooooo . . . back to focusing on the beer!


It's all good.

There are those who dream and those who do.

You've made yourself clear.

Enjoy the beer.



ResidentSadist -> RE: -=Beer, passing time while waiting=- (4/27/2012 8:33:51 AM)

I'm pretty much done with the beerfest. I'll post a report later. Discovered some tasty new beers. Thanks again for the tips, Dead Guy Ale was awesome. Discovered I'm not a real big fan of all those IPAs but some were pretty nice.



ResidentSadist -> RE: -=Beer, passing time while waiting=- (4/29/2012 3:45:30 AM)

. . . I wake up, terrible thirst overcomes me. I guzzle the last inch of water in the bottom of the bottle on my nightstand as I glance at the illuminated clock glowing in the dark. It reads 5:45 am. What the hell am I doing up at this time?

Getting up I see flashes of my dreams still echo in my head. Images of female slaves carried in bamboo cages at night, the torch lights flickering on the naked bodies as they are dragged out and bound face down to breading benches by the male servants. A row of well oiled shiny plump asses await my choosing . . .

I am vertical now, walking past the ‘wall of pain’ (177 whips, paddles and other implements of torture hanging on rows of hooks) in my bedroom I navigate in the dark to make my way out to the living room.

Passing through the living room I see remnants of the night before. A mostly empty bottle of Famous Grouse scotch, my humidor, Artruo Funete cigar butts in the ashtray, a dozen empty beer bottles . . . I guess I can knock another dozen off the top 100 beers we tasted last night.

I make my way to the kitchen . . . still parched, I find a ¼ pitcher of bloody mary mix. I remember making that last night . . . 1 part vodka, 1 part Mr & Mrs Ts bloody mary mix for the nice peppery flavor it has, 1 part Iguana mix for nice spice and thick body . . . a good splash of Cajun hot sauce for some tang and tooped off with fresh hand ground pepper. Hell, even my glass is on the counter with half a rim shot of bacon salt still on it. Bacon . . . bacon is breakfast food right?

Reaching into the freezer for a hand full of ice was a chilling experience, but at least I am one stage closer to being awake now . . . and I have a nice cool bloody mary!

I make my way to the computer for a reality check. Getting the email I reread the letter from Greg, the person I have been waiting on all this time. Yup, it’s true, he didn’t succeed. He came close but fell about 14% short. Monday I will arrange for new samples and adjust the formula to try and make up the difference.

I can see beer bottles through the open door of my office and remember I have an open thread on CollarMe. I refill my glass with last of the tasty beverage I concocted the night before. What will I share on CollarMe to close out that thread? Should I tell about the evening I spent with my girl, my ex-slave and her ex-boyfriend drinking, smoking and the bizarre conversation with this vanilla dude about what BDSM was? He really wanted to get a concept of BDSM and already had a good perception of the physical aspects, the sensation seeking aspects . . . nope, not gonna’ waste anyone’s time reading about that.

I will tell you that Dogfish Head “60 Minute” IPA is awesome beer. Much better than the “90 Minute”. So far we a have couple new resident beers, the winners are:

Levitation
Duuel
Dead Guy Ale
60 minute IPA

I have only one piece of advice to impart from my beerfest, if you try and drink 100 beers in 3 days, make sure your slave stays sober to clean up the mess. My house is a wreck and everhope is still passed out!



Hillwilliam -> RE: -=Beer, passing time while waiting=- (5/7/2012 6:12:14 PM)

I went to the state of franklin homebrew club campout last weekend and I probably tried 75 different beers.


Rogue Double Mocha Porter.


1. OH........MY...........GOD.

2. You probably wont be able to get drunk on it as it's $16/ 24 oz bottle.



NuevaVida -> RE: -=Beer, passing time while waiting=- (5/7/2012 10:21:27 PM)

I was surprised to see Sierra Nevada on the top 100 list. I'm not a fan.

BUT...I'm a fan of Magic Hat Brewing Co. Unfortunately they don't ship to California. I tried Magic Hat #9 a few years ago, which was yummy. I'd love to try the others but alas, I can't get to 'em. They're in VT. Sigh.



ResidentSadist -> RE: -=Beer, passing time while waiting=- (5/7/2012 10:52:36 PM)

75 different beers? That sounds like a blast!

All I learned from my adventures in the top 100 of beers 2011 was I don't care much for IPAs (India Pale Ale). Long ago I thought I learned that I liked ales. Looking back now I realized I like Trappist ale , brown ale, abbey ale and especially the dubbels. There's nothing like a layer of dead yeast at the bottom of the bottle!

I have never lost my love for lagers and pilsner, but I think Corsendonk Pater Dubbel is one of the finest brews I have ever tasted and I believe it is a revived Trappist ale recipe from the Priory of Corsendonk. They don't have it in Daytona Beach that I know of. I haven't had one since 2007 and recall fondly my time in the 90s when I used to drive along the lake shore in Grosse Pointe stopping at the Cadieux Cafe the way home. I'd drop in for steamed mussels, a Corsendonk and watch the old timers play Belgian featherbowling.



Hippiekinkster -> RE: -=Beer, passing time while wiating=- (5/8/2012 12:12:27 AM)

quote:

ORIGINAL: ResidentSadist

Oh well... then I guess it's back to beer. I haven't had about 80% of these. I guess I gotta' drink 80 beers by Friday. Anyone gotta' spare catheter? Anyone care to endorse anything on this list?

Beer Advocate’s Top 100 Beers On Planet Earth

4. HopSlam Ale, Bell’s Brewery (American Double/Imperial IPA; 10%)
5. Stone Imperial Russian Stout, Stone Brewing (Russian Imperial Stout; 10.5%)
6. St. Bernardus Abt 12, Brouwerij St. Bernardus (Quadrupel; 10.50%)
8. Weihenstephaner Hefeweissbier, Brauerei Weihenstephan (Hefeweizen; 5.4%)
10. Celebrator Doppelbock, Brauerei Aying (Doppelbock; 6.7%)
11. Duvel, Brouwerij Duvel Moortgat (Belgian Strong Pale Ale; 8.5%)
14. La Fin Du Monde, Unibroue (Tripel; 9%)
16. Old Rasputin Russian Imperial Stout, North Coast Brewing (Russian Imperial Stout; 9%)
17. Two Hearted Ale, Bell’s Brewery (American IPA / 7.1%)
18. Ruination IPA, Stone Brewing (American Double/Imperial IPA; 7.7%)
19. Schneider Aventinus, Private Weissbierbrauerei G. Schneider & Sohn (Weizenbock / 8.2%)
21. 90 Minute IPA, Dogfish Head Craft Brewery (American Double/Imperial IPA; 9%)
24. Chimay Grande Réserve (Blue), Bières de Chimay, a.k.a. Abbaye Notre Dame de Scourmont (Belgian Strong Dark Ale; 9%)
25. Stone IPA, Stone Brewing (American IPA; 6.9%)
26. Arrogant Bastard Ale, Stone Brewing (American Strong Ale; 7.2%)
28. Chocolate Stout, Rogue Ales (American Stout; 6%)
29. Oak Aged Yeti Imperial Stout, Great Divide Brewing (Russian Imperial Stout; 9.5%)
30. Ten FIDY, Oskar Blues Grill & Brewery (Russian Imperial Stout; 9.5%)
31. Storm King Stout, Victory Brewing (Russian Imperial Stout; 9.1%)
36. Yeti Imperial Stout, Great Divide Brewing (Russian Imperial Stout; 9.5%)
37. Hennepin (Farmhouse Saison), Brewery Ommegang (Saison/Farmhouse Ale; 7.7%)
39. Brooklyn Black Chocolate Stout, Brooklyn Brewery (Russian Imperial Stout; 10.1%)
42. Trois Pistoles, Unibroue (Belgian Strong Dark Ale; 9%)
43. Bell’s Expedition Stout, Bell’s Brewery (Russian Imperial Stout; 10.5%)
44. Sierra Nevada Celebration Ale, Sierra Nevada Brewing (American IPA; 6.8%)
45. Sierra Nevada Bigfoot Barleywine Style Ale, Sierra Nevada Brewing (American Barleywine; 9.6%)
51. Sierra Nevada Harvest Wet Hop Ale, Sierra Nevada Brewing (American IPA; 6.7%)
52. Palo Santo Marron, Dogfish Head Craft Brewery (American Brown Ale; 12%)
53. Hop Stoopid, Lagunitas Brewing (American Double/Imperial IPA; 8%)
54. Ommegang (Abbey Ale), Brewery Ommegang (Dubbel; 8.5%)
58. Three Philosophers Belgian Style Blend, Brewery Ommegang (Quadrupel; 9.8%)
59. Young’s Double Chocolate Stout, Wells & Young’s Ltd (Milk/Sweet Stout; 5.2%)
60. Smuttynose IPA “Finest Kind”, Smuttynose Brewing (American IPA; 6.9%)
61. Stone Smoked Porter, Stone Brewing (American Porter; 5.9%)
63. Indian Brown Ale, Dogfish Head Craft Brewery (American Brown Ale; 7.2%)
64. Chimay Tripel (White), Bières de Chimay, a.k.a. Abbaye Notre Dame de Scourmont (Tripel; 8%)
66. Prima Pils, Victory Brewing (German Pilsener; 5.3%)
67. Paulaner Hefe-Weissbier Naturtrüb, Paulaner Salvator Thomasbraeu (Hefeweizen; 5.5%)
69. Hop Wallop, Victory Brewing (American Double/Imperial IPA; 8.5%)
74. Delirium Tremens, Brouwerij Huyghe (Belgian Strong Pale Ale; 8.5%)
75. 60 Minute IPA, Dogfish Head Craft Brewery (American IPA; 6%)
76. Franziskaner Hefe-Weisse, Spaten-Franziskaner-Bräu (Hefeweizen; 5%)
79. Samuel Adams Cream Stout, Boston Beer Company (Milk/Sweet Stout; 4.69%)
80. Dale’s Pale Ale, Oskar Blues Grill & Brewery (American Pale Ale; 6.5%)
81. Mocha Porter, Rogue Ales (American Porter; 5.3%)
82. Dead Guy Ale, Rogue Ales (Maibock/Helles Bock; 6.5%)
83. Salvator Doppel Bock, Paulaner Salvator Thomasbraeu (Doppelbock; 7.9%)
84. Spaten Optimator, Spaten-Franziskaner-Bräu (Doppelbock; 7.2%)
87. Punkin Ale, Dogfish Head Craft Brewery (Pumpkin Ale; 7%)
88. Bell’s Oberon Ale, Bell’s Brewery (American Pale Wheat Ale; 5.8%)
89. Anchor Steam Beer, Anchor Brewing (California Common/Steam Beer; 4.9%)
90. Guinness Extra Stout (Original), Guinness/Diageo (Irish Dry Stout; 6%)
94. Midas Touch Golden Elixir, Dogfish Head Craft Brewery (Herb/Spice Beer; 9%)
95. Golden Monkey, Victory Brewing (Tripel; 9.5%)
97. Raison D’etre, Dogfish Head Craft Brewery (Belgian Strong Dark Ale; 8%)
98. Pilsner Urquell, Plzensky Prazdroj (Czech Pilsener; 4.4%)

I've had what I left of that list in your quote. I mean in the past two years or so. Below are the ones I liked the best (not in any order):

>Weihenstephaner Hefeweissbier, Brauerei Weihenstephan (Hefeweizen; 5.4%) (went there in 2003, the August of Heat-death. Gave myself diarrhea by stupidly drinking from a garden fountain just outside the monastery/Uni/brewery complex. Best Hefe anywhere.
>Old Rasputin Russian Imperial Stout, North Coast Brewing (Russian Imperial Stout; 9%) (one of my stand-bys. I absolutely love North Coast's Old Stock Ale and their Brother Thelonius)
>90 Minute IPA, Dogfish Head Craft Brewery (American Double/Imperial IPA; 9%)
>Ten FIDY, Oskar Blues Grill & Brewery (Russian Imperial Stout; 9.5%) 30wt. Stout. Intense.
>Storm King Stout, Victory Brewing (Russian Imperial Stout; 9.1%) Got some in the fridge. Also have a bomber of Otto, a smoked Dubbel.
>Sierra Nevada Bigfoot Barleywine Style Ale, Sierra Nevada Brewing (American Barleywine; 9.6%) Really well-balanced.
>Palo Santo Marron, Dogfish Head Craft Brewery (American Brown Ale; 12%) Mein Gott this is so amazing...
>Three Philosophers Belgian Style Blend, Brewery Ommegang (Quadrupel; 9.8%)
>Prima Pils, Victory Brewing (German Pilsener; 5.3%) A summer go-to
>Punkin Ale, Dogfish Head Craft Brewery (Pumpkin Ale; 7%) One of the best of the style
>Midas Touch Golden Elixir, Dogfish Head Craft Brewery (Herb/Spice Beer; 9%) Killer
>Golden Monkey, Victory Brewing (Tripel; 9.5%) deceptively easy to drink, like Old Stock Ale (≈12.5%) is for me
>Raison D’etre, Dogfish Head Craft Brewery (Belgian Strong Dark Ale; 8%) Another of my go-to brews.
>Brooklyn Black Chocolate Stout - seasonal, damnit.

I've been sipping Samuel Adam's Cinder Bock (Smoked Bock, ≈8%) lately. It's my current preference in smoked beers.

Also drinking Crispin's Artesanal ciders, esp. "The Saint" and "honey Crisp" and occasionally a bottle of "Stagger Lee".

I couldn't pick just one "Desert Island" beer. North Coast Old Stock Ale, Dogfish Head Palo Santo Marron, TenFIDY, the Cinder Bock, Weihenstephaner, North Coast Brother Thelonius, Prima Pils, and an IPA (for really hot days) would be in my stash. And the Crispins.

I haven't posted on BA for a couple weeks. I'm slackin'.



Hillwilliam -> RE: -=Beer, passing time while wiating=- (5/8/2012 6:48:37 AM)

By the way, I found one to avoid at all costs.

Superbrew 15. It's a Romanian Barley wine (super high gravity beer that was invented by the Brits) that comes in at 14.9% ABV.

It tastes like cheap beer flavored vodka. There's just a tiny bit of malty flavor which is totally overpowered by raw alcohol.

As for the different kinds of ales, there are 2 main species of beer yeasts and hundreds of varieties of each kind.

Ale yeasts and Lager Yeasts.

Here's a bit of a primer.

Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the "top-fermenting" type, Saccharomyces cerevisiae) and lager yeast (the "bottom-fermenting" type, Saccharomyces uvarum, formerly known as Saccharomyces carlsbergensis). Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae.

Top-Fermenting Yeast
Ale yeast strains are best used at temperatures ranging from 10 to 25°C, though some strains will not actively ferment below 12°C (33). Ale yeasts are generally regarded as top-fermenting yeasts since they rise to the surface during fermentation, creating a very thick, rich yeast head. That is why the term "top-fermenting" is associated with ale yeasts. Fermentation by ale yeasts at these relatively warmer temperatures produces a beer high in esters, which many regard as a distinctive character of ale beers.

Top-fermenting yeasts are used for brewing ales, porters, stouts, Altbier, K�lsch, and wheat beers.

Bottom-Fermenting Yeast
Lager yeast strains are best used at temperatures ranging from 7 to 15°C. At these temperatures, lager yeasts grow less rapidly than ale yeasts, and with less surface foam they tend to settle out to the bottom of the fermenter as fermentation nears completion. This is why they are often referred to as "bottom" yeasts. The final flavour of the beer will depend a great deal on the strain of lager yeast and the temperatures at which it was fermented.

Some of the lager styles made from bottom-fermenting yeasts are Pilsners, Dortmunders, M�rzen, Bocks, and American malt liquors



ResidentSadist -> RE: -=Beer, passing time while wiating=- (5/8/2012 12:45:52 PM)

Hill... your passion for beer only makes me respect you even more.

Cheers!

(beer flavored vodka ... ack! Thanks for the warning)



Hillwilliam -> RE: -=Beer, passing time while wiating=- (5/8/2012 1:07:18 PM)


quote:

ORIGINAL: ResidentSadist

Hill... your passion for beer only makes me respect you even more.

Cheers!

(beer flavored vodka ... ack! Thanks for the warning)

Homebrewer since '88.



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