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What are you drinking right now?

Old 08-14-15, 12:10 AM
  #1726  
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Originally Posted by ooga-booga View Post
how was it? would you buy it again? old-school oregon style pinot (lean, earthy) or new school (plushy & smooth)?
The winery's outside of California can be a gamble, in my price range, sometimes if you aren't familiar with them. I've generally, but not always, had good luck with Pinot Noir's from Willamette Valley.

"Hint of oak" or "charcoal" etc descriptions seems to me to mean not such great wine by my experience.
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Old 08-14-15, 06:40 AM
  #1727  
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Originally Posted by ooga-booga View Post
my fave go-to bike-friendly places in your area are fathom (on the shelter island pier), pizza port in ob and the newer ob noodle house on niagara.
hit all of those at least once a month while on rides to/from cabrillo nm.
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Old 08-14-15, 03:04 PM
  #1728  
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Originally Posted by ooga-booga View Post
how was it? would you buy it again? old-school oregon style pinot (lean, earthy) or new school (plushy & smooth)?
It was delightful, and yes, I'll buy it again when this case is depleted. Eola Hills area wines have a beautiful classic style, earthy and a rich fruitiness (but not as fruity as Dundee area). There are a few Eola area wines that I enjoy, Cristom is amazing Our Wines | Cristom Vineyards
Left Coast Vineyards Left Coast Cellars ? Sustainable Wines from Rickreall Oregon
Eola Hills Winery (this family are avid cyclists, check out their rides under "events" tab. Oregon Wine | Pinot Noir & Pinot Gris Wines | Eola Hills Winery & Vineyards

Eola Hills area is just west of Salem, OR
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Old 06-30-17, 08:28 PM
  #1729  
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I accidentally poasted in the wrong forum http://www.bikeforums.net/19688732-post1943.html
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Old 06-30-17, 09:20 PM
  #1730  
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Just finished a tasty Citradelic by New Belgium. One of only two New Belgium beers I like, the other being Voodoo Ranger. Their vaunted Fat Tire tastes awful to me, like old shoe leather steeped in warm steak sauce. The few times I've tried to drink Fat Tire I end up saving half the bottle for meat marinade.

Citradelic is good with pizza and strong flavored foods. It's a citrus flavored hops IPA, 6% ABV, and the hops really do taste more of tangerine as they claim, rather than that icky grapefruit flavor of some citrus hop IPAs. Citradelic is similar to a favorite local microbrewery beer that's still available only on tap, but lighter. So Citradelic is good with food or after a bike ride. The other local brew is good on its own or with just a snack.
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Old 06-30-17, 09:45 PM
  #1731  
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Originally Posted by StupidlyBrave View Post
I accidentally poasted in the wrong forum http://www.bikeforums.net/19688732-post1943.html
Stone IPA is in the tier of Awesome.
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Old 06-30-17, 10:20 PM
  #1732  
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Originally Posted by skijor View Post
Stone IPA is in the tier of Awesome.
Classic "west coast" IPA.

But there is a new way. One not dominated by bittering charges. Or how to make bittering less bitter (First wort hop, for example). It is a way of less flocculent yeasts, protien haze (or not - I'm not convinced). It is a way of hop isomerization, hop combinations (so says John Trogner) and soft water profiles. In the end, it is an IPA with more mouthfeel, less initial bitterness and with an aroma to challenge any "west coast" IPA. They are often described as "tropical".

If I were to make a malt-oriented beer (say - Irish Red), I might do a bittering charge (1 oz or so noble hops!) and forego any aroma/flavor hops. But with an "East Coast" IPA, I'll do little/no bittering charge and forego traditional tradition of quick cooling (to drop out the cool-break proteins). Instead, I'll hold a sanitary temp (over 140F) and add a ton of knockout hops. Look for a lot of citra, mosaic, galaxy and azzaca in examples of this style. Personally, I don't think the haze is very important. So I have been sticking to chico (flocs clear) instead of conan or "London Ale III".
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Old 07-02-17, 04:48 PM
  #1733  
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Home brew... made from Citra, Mosaic and Galaxy hops... dry hopped with citra. Now, a good month after bottling... it has really come into it's own.

I calculated the ABV wrong... but based on "effect," I would guess it to be just over 6.
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Old 07-02-17, 05:03 PM
  #1734  
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Originally Posted by StupidlyBrave View Post
Classic "west coast" IPA.

But there is a new way. One not dominated by bittering charges. Or how to make bittering less bitter (First wort hop, for example). It is a way of less flocculent yeasts, protien haze (or not - I'm not convinced). It is a way of hop isomerization, hop combinations (so says John Trogner) and soft water profiles. In the end, it is an IPA with more mouthfeel, less initial bitterness and with an aroma to challenge any "west coast" IPA. They are often described as "tropical".

If I were to make a malt-oriented beer (say - Irish Red), I might do a bittering charge (1 oz or so noble hops!) and forego any aroma/flavor hops. But with an "East Coast" IPA, I'll do little/no bittering charge and forego traditional tradition of quick cooling (to drop out the cool-break proteins). Instead, I'll hold a sanitary temp (over 140F) and add a ton of knockout hops. Look for a lot of citra, mosaic, galaxy and azzaca in examples of this style. Personally, I don't think the haze is very important. So I have been sticking to chico (flocs clear) instead of conan or "London Ale III".
Oh that sounds so delicious.... and something I am shooting for in my next brew.

Less bitterness, less maltiness, pale golden color, don't mind the haze... and just happen to have those hops on hand.

The last tap ale I had that sounds something like this was an Orange Whip by Fortside Brewing out of Vancouver, WA. https://untappd.com/b/fortside-brewi...e-whip/2022095

Nice tropical citrus flavor and quite tasty. I have no idea what hops they used. IBUs down in the 60 range and ABV at 5.9.

What do you consider a "ton" of knockout hops?
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Old 07-02-17, 05:27 PM
  #1735  
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William Hill Cabernet. It's the every day choice these days after some testing among similarly priced reds.
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Old 07-03-17, 09:28 AM
  #1736  
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Originally Posted by dstrong View Post
William Hill Cabernet. It's the every day choice these days after some testing among similarly priced reds.
If you haven't tried it, check out Joel Gott. Good stuff.
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Old 07-03-17, 10:36 AM
  #1737  
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Smoothie:
water
kale
flax seed meal and hemp hearts
cinnamon
psyllium husk
lecithin
when protein isolate
frozen cherries
flax seed oil
cocoa

aka: Lunch
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Old 07-03-17, 12:39 PM
  #1738  
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Originally Posted by mconlonx View Post
Smoothie:
water
kale
flax seed meal and hemp hearts
cinnamon
psyllium husk
lecithin
when protein isolate
frozen cherries
flax seed oil
cocoa

aka: Lunch
That'll get ya goin'
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Old 07-03-17, 04:56 PM
  #1739  
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Originally Posted by genec View Post
Oh that sounds so delicious.... and something I am shooting for in my next brew.

Less bitterness, less maltiness, pale golden color, don't mind the haze... and just happen to have those hops on hand.

The last tap ale I had that sounds something like this was an Orange Whip by Fortside Brewing out of Vancouver, WA. https://untappd.com/b/fortside-brewi...e-whip/2022095

Nice tropical citrus flavor and quite tasty. I have no idea what hops they used. IBUs down in the 60 range and ABV at 5.9.

What do you consider a "ton" of knockout hops?
4-5 oz, whirlpooled for 15 min @ 170f. If you're looking for less malty, you might try mashing lower or give it a jolt ( 7% or so ) of corn sugar. You might try some flaked oats as well.

I just kicked a keg of this, which has many of these features: https://beerandbrewing.com/lawsons-d...ne-ipa-recipe/
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Old 07-03-17, 09:55 PM
  #1740  
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Originally Posted by trsidn View Post
If you haven't tried it, check out Joel Gott. Good stuff.
Pretty sure Joel Gott was in the running when we ultimately settled on the William Hill...but just to make sure, I picked up a bottle today.
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Old 07-04-17, 01:38 AM
  #1741  
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Real Ale Devil's Backbone. Belgian style dubel, Yumm...
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Old 07-04-17, 02:59 AM
  #1742  
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Old Fashion
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Old 07-04-17, 06:50 AM
  #1743  
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Originally Posted by StupidlyBrave View Post
4-5 oz, whirlpooled for 15 min @ 170f. If you're looking for less malty, you might try mashing lower or give it a jolt ( 7% or so ) of corn sugar. You might try some flaked oats as well.

I just kicked a keg of this, which has many of these features: https://beerandbrewing.com/lawsons-d...ne-ipa-recipe/
Interesting. Yeah Citra... good stuff. I like that idea of whirlpool at 170 for 30.

Recipe I did yesterday had just 2 oz of citra. One oz mosiac.

Thanks for the recipe link.
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Old 07-04-17, 09:58 AM
  #1744  
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Originally Posted by Paleo View Post
Real Ale Devil's Backbone. Belgian style dubel, Yumm...
Lol. I was looking to see if this was a beer brewed by Devil's Backbone Brewery. I normally can't get it here, but since they are avid supporters of ATC and thru-hikers, I support them when I can.
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Old 07-04-17, 10:17 AM
  #1745  
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It's still morning right now so I've been downing my daily coffee. Otherwise I have Saint Arnold Summer Pils waiting for me in the fridge.
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Old 07-04-17, 10:45 AM
  #1746  
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Originally Posted by dstrong View Post
Pretty sure Joel Gott was in the running when we ultimately settled on the William Hill...but just to make sure, I picked up a bottle today.
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Old 07-04-17, 04:47 PM
  #1747  
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Zevia ginger root beer. Good stuff.
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Old 07-04-17, 05:21 PM
  #1748  
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Water
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Old 07-12-17, 05:44 AM
  #1749  
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Against Hoppy Beer
The craft beer industry’s love affair with hops is alienating people who don’t like bitter brews.
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Old 07-12-17, 07:38 AM
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coffee
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