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  • Did anyone ask for this?

    Dogfish Head Super 8: https://www.dogfish.com/brewery/beer/supereight

    Do we need our beers to double as darkroom chemicals? Does Super-8 film still exist?

    Are we scraping the bottom of the kettle for new gimmick beers?
    Timm Turrentine

    Brewerywright,
    Terminal Gravity Brewing,
    Enterprise. Oregon.

  • #2
    For me, the “craft beer industry” died when neon colored beers that are served out of slushy machines became “cool”.
    Last edited by Catfish002; 03-25-2019, 03:00 PM.

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    • #3
      Excellent Timm!

      Originally posted by TGTimm View Post
      Dogfish Head Super 8: https://www.dogfish.com/brewery/beer/supereight

      Do we need our beers to double as darkroom chemicals? Does Super-8 film still exist?

      Are we scraping the bottom of the kettle for new gimmick beers?
      I am right with you. Kinda like this nonsensical " Brut IPA " thing which is about the furthest thing away from IPA in the known universe.
      Let see exactly how unlike beer we can make everything under the sun and still call it beer, and everyone will want some.....

      I actually had a Pre-Super 8 old school 8mm camera.
      Warren Turner
      Industrial Engineering Technician
      HVACR-Electrical Systems Specialist
      Moab Brewery
      The Thought Police are Attempting to Suppress Free Speech and Sugar coat everything. This is both Cowardice and Treason given to their own kind.

      Comment


      • #4
        Originally posted by Catfish002 View Post
        For me, the “craft beer industry” died when neon colored beers that are served out of slushy machines became “cool”.
        Don't forget glitter beer. Wasn't the Munich Reinheitsgebot supposed to keep some quality standard when it came to beer. Seems like we are trying to do and throw in everything possible to have the next it beer. I am a person who love traditional beers. I am not against some one brewing a Helles with Citra but brewing a beer with lemon zest and trying to tell the public that it is a helles is kinda stupid.

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        • #5
          Originally posted by Starcat View Post
          I am right with you. Kinda like this nonsensical " Brut IPA " thing which is about the furthest thing away from IPA in the known universe.
          Let see exactly how unlike beer we can make everything under the sun and still call it beer, and everyone will want some.....

          I actually had a Pre-Super 8 old school 8mm camera.
          Totally agree about the Brut IPA thing. I am bracing myself for when “White Porter”, “No Hop IPA”, “Milk Free Milk Stout”, “Nut Brown Kolsch” and “Black Blonde Ale” become the next fad beers.

          I know it sounds horrible of me but I really hope this craft beer bubble pops hard soon to flush out all of the gimmicky beers and breweries we have now.
          Last edited by Catfish002; 03-25-2019, 02:38 PM.

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          • #6
            Originally posted by brewmaster 2011 View Post
            Don't forget glitter beer. Wasn't the Munich Reinheitsgebot supposed to keep some quality standard when it came to beer. Seems like we are trying to do and throw in everything possible to have the next it beer. I am a person who love traditional beers. I am not against some one brewing a Helles with Citra but brewing a beer with lemon zest and trying to tell the public that it is a helles is kinda stupid.
            A large part of the reason for the Reinheitsgebot was to keep wheat out of beer so people could have bread.
            Timm Turrentine

            Brewerywright,
            Terminal Gravity Brewing,
            Enterprise. Oregon.

            Comment


            • #7
              Oh, wow, I clearly can't enjoy beer any more, not now that this is on the market. Its very existence has ruined the entirety of craft beer for me.

              Oh, wait, no, that's people who argue that what they like is what "real" beer is. That's what's ruining beer for me.

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              • #8
                Well I'm with all y'all on this with the exception of the Brut. I just made one after drinking a grand total of maybe 3 or 4 ever -- most that I didn't care for. I just wanted to try one and really emphasize some great hops. I enzymed it on the mash side and it went down to .2p. I waved some hops over the kettle at the start of the boil, put all by IBUs in the whirlpool (which were half the total of my flagship IPA), and dry hopped the heck out of it with Mosaic, Citra and Eldo. Maybe I'm just lucky but it came out great, and balanced. It reminds me of a good session ipa but with 6.9% abv. In short, it taste like...a beer... to me.

                My two cents.
                Dave Cowie
                Three Forks Bakery & Brewing Company
                Nevada City, CA

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                • #9
                  [QUOTE=spetrovits;248080]t's people who argue that what they like is what "real" beer is. /QUOTE]

                  When I train I stress that preference dose not equal quality. But I also enlighten people about beer styles and how they have a basis in tradition. These traditions, the result in hundreds of years of experimentation and skill, have come up with beer styles that are both interesting and enjoyable.

                  I see the problem with things like brute IPA, Session IPA and Hazy IPA is largely hubris. Due to the fact so many brewers, yes Brewer with a small b, are just overgrown homebrewers who have taken no steps to apprentice under a seasoned Brewmaster or go to an established school and learn the basics of science and engineering. And now they indignantly feel they can do anything they want and call it beer, and furthermore mistakenly believe they are being inventive and cool. They are not, and if you think you are then why is everything an IPA?

                  Remember "don't ask why, drink Bud Dry"? Not anything new. Session beers have been around for a very long time, making one that is unbalanced does not make a new beer style. IT's a fracking Bitter! And Ill get around to making a hazy IPA as soon as I grow a man bun. Sheesh. Perhaps make a 7% beer with tons of English hops and age it on oak, How many hipster-brewers would say its not an IPA? Make what tastes good, not just to yourself but to your customers. And jump off the IPA train and explore the hundreds of beer styles. Oh yeh, and read a book.

                  Now as far a Dogfish and Sam are concerned I must disclose I like Sam. I was brewing in Philly when it was just Yards, Manayunk B.C., the Sam Adams Brewhouse and a guy I new from Home Sweet Homebrew brewing in DE. He is a bit crazy and is the first to admit it. I've tasted some of their misses and I've had some of their successes. I'll reserve judgement until I taste it. Of course its gimmicky and self-indulgent, but it seems to me no more than another one of Dogfish's whimsy. They actually do have highly trained people working there, who have the job of making this madness. And it will sell because they took two disparate things and nailed them together. At least they didn't call it an IPA.
                  Brewmaster, Minocqua Brewing Company
                  tbriggs@minocquabrewingcompany.com
                  "Your results may vary"

                  Comment


                  • #10
                    Originally posted by Starcat View Post
                    I actually had a Pre-Super 8 old school 8mm camera.
                    Yeah baby! These are in a display case in my office. It was an old hobby. The Bell and Howell was my parent's originally--I have a bunch of 8mm films they took in Alaska in the early 50's. When I was in high school, I shot a bunch of film with it, and later acquired that Nikon Super-8.

                    Regards,
                    Mike Sharp

                    Click image for larger version

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                    • #11
                      Beer scene sure has changed!

                      IMO, craft beer--on average--was much better 20 years ago. Folks had to have a great beer or they wouldn't get funding for their brewery. They had to be accomplished in their trade and savvy with their business. Now anyone with a tin cup and a dream is a "brewmaster". 20 years ago folks would study and apprentice for at least a few years before developing a business plan, working with contacts, and opening a brewery. Today someone gets $20,000 and opens a half-assed nano brewery with inferior equipment and mediocre beers in a shed. 20 years ago there was a diverse craft beer universe. Today it seems every brewery must have at least 4 IPAs--all unbalanced--and the shelves at the beer store are lacking for anything else. 20 years ago there were far fewer craft beer customers who had much higher standards than the masses do now. 20 years ago there was a bubble that broke and sorted some of the industry into winners and losers. I'm not saying that there aren't good beers being made now--far from it. But I used to be excited to visit a large beer store and buy a few 6-packs of something I haven't tried. Now, I don't bother. I'm disappointed more often than not. Seems like brewing now is about making something different/super/extreme, not making excellent and consistent beer. And to the OP Timm's question: NO. Nobody asked for this.
                      Phillip Kelm--Palau Brewing Company Manager--

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                      • #12
                        I'd have to disagree, Phillip. There was plenty of bad beer around 20 years ago, too. The big money start-up model wasn't as prevalent then, so folks would just go on the market from a self-funded brewery--usually very small. It got so diacetyl was considered by many as the mark of a "craft beer". I don't miss that. OTOH, very few of these operations survived for long at all.

                        Now it seems the market is being driven by innovation. Hundreds of years of developing good beer recipes have been been pushed to the background and everyone is trying to re-invent the wheel. We're still producing "old style" ales and lagers, but to keep our distros happy, we've had to produce some things I don't agree with. A fermented beverage based on fruit is called a wine. Or college dorm-room jungle-juice.

                        Sweet cameras there, Mike! I'll bet that Nikon will still fetch a fair penny.
                        Timm Turrentine

                        Brewerywright,
                        Terminal Gravity Brewing,
                        Enterprise. Oregon.

                        Comment


                        • #13
                          Back to basics

                          Originally posted by TGTimm View Post
                          I'd have to disagree, Phillip. There was plenty of bad beer around 20 years ago, too. The big money start-up model wasn't as prevalent then, so folks would just go on the market from a self-funded brewery--usually very small. It got so diacetyl was considered by many as the mark of a "craft beer". I don't miss that. OTOH, very few of these operations survived for long at all.

                          Now it seems the market is being driven by innovation. Hundreds of years of developing good beer recipes have been been pushed to the background and everyone is trying to re-invent the wheel. We're still producing "old style" ales and lagers, but to keep our distros happy, we've had to produce some things I don't agree with. A fermented beverage based on fruit is called a wine. Or college dorm-room jungle-juice.

                          Sweet cameras there, Mike! I'll bet that Nikon will still fetch a fair penny.
                          What all these pups need sorely is to go back to this one thing:

                          And stop attempting all this " Hipster " "not cool " nonsensei of making everything but real beer.
                          The other thing that needs to stop cold is attempting to make this thing more science than art. This kind of mis step is in accord with all the childish naming conventions and endless subdivisions that have somehow infected the craft.
                          Warren Turner
                          Industrial Engineering Technician
                          HVACR-Electrical Systems Specialist
                          Moab Brewery
                          The Thought Police are Attempting to Suppress Free Speech and Sugar coat everything. This is both Cowardice and Treason given to their own kind.

                          Comment


                          • #14
                            I'm really glad the kind of sentiment in this thread has absolutely no authority over the industry. You want to make beer the same way they made it 500 years ago? Great. You want to push the edge of the envelope and use new ingredients and techniques? Double great. I like how if someone makes something that wouldn't fit the Reinheitsgebot, they're only jumped-up "small B" brewers, not professionals. How inclusive.

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                            • #15
                              I'm not arguing against innovation--though it does look like that from my last post--I'm against gimmicks. Does anyone have a need to process film that hasn't been used by anyone but a few hipsters for over two decades in their beer? Does beer need glitter? Or gold leaf flakes? Does it need to be packaged in a stuffed squirrel?

                              I'll be having a fine hazy IPA with my lunch.
                              Timm Turrentine

                              Brewerywright,
                              Terminal Gravity Brewing,
                              Enterprise. Oregon.

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