Conquer Club

nmhunate wrote:What the heck is wrong with you all?

Gin is where its at. Gin, gin, gin... it goes down smooth and tastes great!

jonesthecurl wrote:The bar staff could tell me no more about the beer than I could see on the pump handle - but it was very nice.

jonesthecurl wrote:It was a Winter Bourbon Cask Ale.
I guess it was made or kept, or at some point passed through, wooden casks that have been used in the Bourbon-making process. It gives a distinct twang to the beer. I only regret that it was served so cold that half the taste was gone.
Anyone know any more about this one?

Iz Man wrote:

jonesthecurl wrote:The bar staff could tell me no more about the beer than I could see on the pump handle - but it was very nice.

The lack of knowledge of the brews barkeeps serve is unfortunate. This even occurs at brew fests, including the immense GABF (Great American Beer Festival), where many servers just don't know anything about what they're serving.
Which is why I'd like to see brew pub & craft brewery bartenders be certified as official "Cicerone Servers". http://www.cicerone.org
I certainly would not apply this to a "Joe's Bar" barkeep; but if you're serving beer at an establishment that say, "prides itself", on its beer selection, you should know what you're serving.
You can take a free 10-question test to see if you qualify as a "Server" on the Cicerone website, BTW.

jonesthecurl wrote:It was a Winter Bourbon Cask Ale.
I guess it was made or kept, or at some point passed through, wooden casks that have been used in the Bourbon-making process. It gives a distinct twang to the beer. I only regret that it was served so cold that half the taste was gone.
Anyone know any more about this one?

Well two things:
A cask conditioned ale means the beer is unfiltered, unpasteurized, and allowed to naturally develop its carbonation in the keg with the yeast that is left in suspension (sometimes additional yeast is added to "help out"). These are also referred to as "Real Ales".


A pump is used to assist dispensing because CO2 is not used as in "normal" keg dispensing systems. Sometimes they're gravity fed. They must be consumed quickly as oxidation can occur from the air used to pump (once again, as opposed to CO2).
Most Real Ales are on the malty side (versus hoppy), but there are no restrictions as to what can or should be cask conditioned. You're right about the serving temp. If a beer is served too cold, the temp inhibits the flavors. Which is why one needs to drink Coors Light at 33deg F...

Bourbon Barrel aging has become quite popular over the past few years. The wood (oak) lends a great character.
Homebrewers have access to oak cubes or oak chips that we add to the beer to simulate wood barrel aging (barrels can be expensive). Last year I made a Porter (~6.7%ABV) that I added oak cubes to. I soaked the cubes in a fifth of Maker's Mark Bourbon before adding (with the bourbon) to the beer. It turned out to be one of my favorites, and a crowd pleaser too.
Right now I have an English Old Ale (~8.5%ABV) that has some oak that I soaked in Jameson prior to adding. Looking forward to this one....
That "twang" you describe could be contributed to the bacteria (good bacteria) that live in the barrel. These bacteria also help to add a "flair" to beer that is very hard to achieve without aging in a barrel.

They're quite yummy.....old school....just like I like it....

jonesthecurl wrote:Beer is evil, I'm trying to defeat it. I've seen off about 2000 gallons so far, but they keep getting reinforcements.

got tonkaed wrote:Im heading over to Tokyo for lunar new year next week, and i figured id try some of the local beer...(alright i didnt figure it per say but its bound to happen). What should i be on the look out for, ive already tried Sapporo.

KoolBak wrote:IZ!! Are you back? Miss ya brother.....

Iz Man wrote:well if you're going to bump a post so old, it'd better be about drinking......

notyou2 wrote:One vote is not enough. I need 5 votes or more in this poll.