Beer Nerds - I Need Your Help

[joeki]

Heineken? Seriously? In the lowlands people generally mock that beer (though grolsch is even worse).

[Electric_Head]

Piss off you over critical ppl, grrrrrr.
I'll pour what ever piss water I want down my throat thank you.
Just not black label.

[mIrReN]

get heineken out of the beer topic pls
sewer water tastes better
+1 Weihenstephaner
and yes wolf! Gulden Draak and Leffe 9

and yes Leo! Man I must've tried them all over there I guess :/ true Belgian style
I was in Bangkok + Koh Samui btw (sick for 5 days out of 6 on Samui :/ ate a tripple whopper tho)

[NickUndercover]

Beer hipster.

If you like fruity beers you should also try Kasteel or Rodenbach, I always find kriek disgusting but these 2 just have the right taste.

[garethom]

i drank this beer called fosters, it was dank, you guys should try

[Forum]

When i was 17/18 i used to insist that Carling tasted the best

[wolf89]

carling is probably one of the worst beers I''ve ever drank

[BaronVon]

[murky21]

so what are you going for bruh bruh? are any of our suggestions successful ?

If you like fruity beers

Fruli is kind of nice of a cheeky half pint, but any more than that is too much for me

[joeki]

The best fruite lager style beer was this one.

I used to only drink this and I'm not even kidding.
But they stopped brewing it around 6 or 7 years ago. The last batches of the beer sold for like thousands of euro's a couple of years later. But they re-invented it and relaunched it into production like three years ago and now it tastes utterly horrible, like Desperados (yuck).

A legacy ruined. Jack-Op was really really good: like drinking a good pint of lager with just a small hint of a sour/fruity taste

This is what it looks like these days , but as I said, the taste is completely different, comparable to desperados or a less sour variant of geuze.

[gwa]

so what are you going for bruh bruh? are any of our suggestions successful ?

If you like fruity beers

Fruli is kind of nice of a cheeky half pint, but any more than that is too much for me

i like the odd pint of fruli now and again. fills you up

[Johoosh]

Laaaverly

[mIrReN]

Murky, want some Belgian beer next week?

crate of Chimay springs to mind, love them blue ones

[esfandyar]

had this beer for the first time tonight and it blew my mind. chocolate stouts are a tough one to nail, but samuel smith, i salute you

[slothrop]

8,5% , 12$ for a four-pack.

It's well nice.

$12 is really expensive compared to what you pay for it in Belgium

Delirium Nocturnum is also good - similar strength but darker and richer.

My general Belgian faves (apart from lambics, which are a bit of an aquired taste) are probably Rochefort 8 and St Bernadus 12, though.

Speaking of dutch beers, this stuff:

is amazing if you can find it. Very dark, very strong, very tasty. Formerly known as Rasputin but they got into a dispute with another brewery with a beer called Rasputin, hence the name change.

For a british option along similar (strong, dark, rich) lines, Green Jack's Baltic Trader is also very good. The aforementioned Tokyo* is also good.

[alphacat]

Whoa...

I totally want to try this now.

A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S.



The 12th day of the 12th month of 2012 is not a day of deliverance but of delivery for devout American fans of Westvleteren 12, brewed by the reclusive Belgian monks at St. Sixtus Abbey.

The celebrated beer — often called the best in the world — is usually only available for sale at the abbey, located in the Belgian countryside. But starting Wednesday, buyers in the U.S. and other countries can purchase the beer at select retailers for $84.99 for six bottles.

Why this sudden blessing for beer lovers? The abbey happened to need an expensive renovation recently. But its 21 monks live an austere life — which means, among other things, that they purposely lack cash reserves. So the monks reluctantly made the decision to export small amounts of the precious nectar overseas for the first time.

And, says Mark Bode, the longtime spokesman for the Westvleteren Brewery, "I think it will be the last." Bode is one of very few people privy to the monks' views, as no visitors are allowed inside the abbey.

"They say, 'We are monks, we don't want to be too commercial. We needed some money to help us buy the new abbey and that's it,' " Bode explains. "Back to normal again."



At the abbey in western Belgium's countryside, "normal" entails a life entirely focused on prayer. The monks rise at 3 a.m. to start the first of seven prayer sessions per day. In between, they busy themselves in the kitchen and the garden, and with tasks like painting — and brewing.

The monks have brewed the same amount of beer every year since 1945 — about 3,800 U.S. barrels, just the amount needed to sustain the abbey. Sales of the beer are tightly controlled.

The resulting scarcity created demand on a regional scale, even before beer websites started an international craze by giving Westvleteren's beers a stellar taste rating.

In the brewery's cafe, beer connoisseur Andrew Stroehlein, who has blogged his way through an estimated 500 Belgian varieties, says he went through, well, hell and high water to get some Westvleteren.

"You call the number over a series of days, weeks, months and nobody answers," he says, recounting how he tried to contact the abbey's beer shop. "Then finally somebody does answer. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you."

Nevertheless, Stroehlein has eagerly made a second trip on this day to get a taste of the Trappist treat, more than two hours' drive from Brussels deep into Flemish pig-farm country, suitably hard to find at the end of a long, narrow street.

"It's the holy grail of so many beer connoisseurs," he says. "This is where they want to reach. This is it."

Sitting nearby in the brewery's cafe are two patrons who came by train from the Netherlands.

"Because of the whole story, it's worth traveling for ... it's a legend," says John Stienen.

"But even without the whole story, if you take your time and pay attention to it, then you notice the difference," says Theijs van Welij. "And you really think, this is really one of the few quality beers that you should have tried in your life."

Back in Brussels, Stroehlein delivers a bottle of Westvleteren to Christine Frazer, who has been anticipating this first sip for a long time.

"That's lovely," she says, after sampling the brew. She adds with a smile, "It's like a sweetie, like a bonbon. Oh, yes!"

When there is criticism of Westvleteren's taste, it tends to be that it's overly sweet.

Jean Hummler owns one of the most successful lambic pubs in Brussels. The acidic lambic beers require more complex brewing processes — and, Hummler suggests, more sophisticated palates — than Trappist ales such as Westvleteren.

"It doesn't contain any special malt, with a lot of candy sugar. As professionals, we consider Westvleteren as a heavy, dark sweet beer," he says. "It's easy to be famous and popular when you're working on the mild and sweet side."

That criticism wouldn't bother the modest monks at St. Sixtus. Bode says that while they're proud of their product, the hype makes it more difficult to live a life of silence and seclusion.

"They don't want the publicity. They don't need it," he says.

But, he is reminded, that kind of notoriety can come in handy when you need a new roof. "One time in a lifetime, yes," he says, with a laugh.

[AxeD]

Praying bums.. do make a tasty beer though.

[esfandyar]

Whoa...

I totally want to try this now.

A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S.



The 12th day of the 12th month of 2012 is not a day of deliverance but of delivery for devout American fans of Westvleteren 12, brewed by the reclusive Belgian monks at St. Sixtus Abbey.

The celebrated beer — often called the best in the world — is usually only available for sale at the abbey, located in the Belgian countryside. But starting Wednesday, buyers in the U.S. and other countries can purchase the beer at select retailers for $84.99 for six bottles.

Why this sudden blessing for beer lovers? The abbey happened to need an expensive renovation recently. But its 21 monks live an austere life — which means, among other things, that they purposely lack cash reserves. So the monks reluctantly made the decision to export small amounts of the precious nectar overseas for the first time.

And, says Mark Bode, the longtime spokesman for the Westvleteren Brewery, "I think it will be the last." Bode is one of very few people privy to the monks' views, as no visitors are allowed inside the abbey.

"They say, 'We are monks, we don't want to be too commercial. We needed some money to help us buy the new abbey and that's it,' " Bode explains. "Back to normal again."



At the abbey in western Belgium's countryside, "normal" entails a life entirely focused on prayer. The monks rise at 3 a.m. to start the first of seven prayer sessions per day. In between, they busy themselves in the kitchen and the garden, and with tasks like painting — and brewing.

The monks have brewed the same amount of beer every year since 1945 — about 3,800 U.S. barrels, just the amount needed to sustain the abbey. Sales of the beer are tightly controlled.

The resulting scarcity created demand on a regional scale, even before beer websites started an international craze by giving Westvleteren's beers a stellar taste rating.

In the brewery's cafe, beer connoisseur Andrew Stroehlein, who has blogged his way through an estimated 500 Belgian varieties, says he went through, well, hell and high water to get some Westvleteren.

"You call the number over a series of days, weeks, months and nobody answers," he says, recounting how he tried to contact the abbey's beer shop. "Then finally somebody does answer. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you."

Nevertheless, Stroehlein has eagerly made a second trip on this day to get a taste of the Trappist treat, more than two hours' drive from Brussels deep into Flemish pig-farm country, suitably hard to find at the end of a long, narrow street.

"It's the holy grail of so many beer connoisseurs," he says. "This is where they want to reach. This is it."

Sitting nearby in the brewery's cafe are two patrons who came by train from the Netherlands.

"Because of the whole story, it's worth traveling for ... it's a legend," says John Stienen.

"But even without the whole story, if you take your time and pay attention to it, then you notice the difference," says Theijs van Welij. "And you really think, this is really one of the few quality beers that you should have tried in your life."

Back in Brussels, Stroehlein delivers a bottle of Westvleteren to Christine Frazer, who has been anticipating this first sip for a long time.

"That's lovely," she says, after sampling the brew. She adds with a smile, "It's like a sweetie, like a bonbon. Oh, yes!"

When there is criticism of Westvleteren's taste, it tends to be that it's overly sweet.

Jean Hummler owns one of the most successful lambic pubs in Brussels. The acidic lambic beers require more complex brewing processes — and, Hummler suggests, more sophisticated palates — than Trappist ales such as Westvleteren.

"It doesn't contain any special malt, with a lot of candy sugar. As professionals, we consider Westvleteren as a heavy, dark sweet beer," he says. "It's easy to be famous and popular when you're working on the mild and sweet side."

That criticism wouldn't bother the modest monks at St. Sixtus. Bode says that while they're proud of their product, the hype makes it more difficult to live a life of silence and seclusion.

"They don't want the publicity. They don't need it," he says.

But, he is reminded, that kind of notoriety can come in handy when you need a new roof. "One time in a lifetime, yes," he says, with a laugh.

got mine this morning, duffman approved.

[ninjadog]

This shit is unique because it's fermented in the bottle, which is why it has the champagne style cork, but also has a bit of sediment in the bottom. It used to have a sweet label with some guys paddling a canoe off the earth with a big fuckin Satan in the background. It means end of the earth too. It's 9% and isint expensive.


http://www.unibroue.com/en/beers/15/

[esfandyar]

This shit is unique because it's fermented in the bottle, which is why it has the champagne style cork, but also has a bit of sediment in the bottom. It used to have a sweet label with some guys paddling a canoe off the earth with a big fuckin Satan in the background. It means end of the earth too. It's 9% and isint expensive.


http://www.unibroue.com/en/beers/15/

you are thinking of unibroue's maudite.



the story behind it:

The word “Maudite” refers here to the Legend of “Chasse-Galerie” a tribute to the early lumberjacks of Nouvelle-France. The legend tells of eight daring woodsmen who, during winter, yearned to be home for the Holidays. They conjured up the Devil and all of them pledged their soul in return for flying them in their canoe to their village. As they sailed across the moonlit sky, one of them managed to free himself from the pledge by invoking the name of God, which caused the flying canoe to come crashing down to earth.