What am I in for boys?

What am I in for boys?

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Uh, beer?

It's an actual good high ABV highly hopped IPA, bit of a rarity in that sense

But at the end of the day, beer is just beer. Not sure why we need 1,869,401 threads about it every month, inb4 I'm from (pick one: the south, yurop, DPRK) because I have wrong opinions

Pretty much a barleywine
>But at the end of the day, beer is just beer
Thats like saying, 'food is just food, why do we need so many threads about it"

No, food is a broad enough topic to warrant separate threads

Beer only seems to warrant so many threads because (a) we're all alcoholics and most of us spend more on alcohol than on food, and (b) we're all under 30 and haven't noticed other beverages besides beer and whisky

There are a ton of different styles and beer is constantly expanding through experimentation though. It's one of the oldest beverages of humanity. I agree that we don't need 4 or 5 different threads on it, but to dismiss beer like that is dumb.

Probably the most viscous and most intensely hoppy/acidic beer you've ever drank.

It's good though as long as you don't drink it too fast.

Sipping it now. It's pretty good and not at all what I expected. Very hoppy but in an enjoyable way.

There are threads for all sorts of other beverages all the time too though

and beer is a super broad category. There is way the fuck more difference between say a lambic and an imperial stout than there are between any two styles of wine

It's the same tired discussion in six different threads though, are we ever actually discussing anything interesting? Fuck no, it's just "here is a picture of beer, have you heard of it? I haven't. Is beer I can't buy outside my area the best? If you don't like it or are indifferent your a bad person. That feel when my store doesn't sell what I want even though I only want it because they don't sell it. Yurop vs USA go!"

Whatever reverence you have towards beer could just as well apply to bread or wine, but those threads die overnight unless someone samefags it to death.

Filter and move on then

You're just uneducated about wine, simple as that. It's as if you said "roman meal brand is similar to ezekiel brand therefore all bread is the same". No, whitebread, you just forgot about injera and croissants and casabe and everything else that isn't square and from a plastic bag

For 20% ABV, it doesn't taste like it. Not really my cup of tea still.

sounds like you just don't know shit about beer

fucking ignore it then, no need to go full autist over it

I'm familiar with lambics and imperial stouts if that's what you are implying.

Your narrow obsession with a single class of beverage and lack of interest in any other topic, food or drink, leading you to conclude erroneously that no other topic is as complex as your pet topic, says more about you than it does about me

Wine doesn't show anywhere close to the stylistic diversity that beer does. Your stance is absurd

Wine would make a better comparison to IPA
There are a lot of different tasting IPA which use all sorts of different kinds of hops you see roughly the same extent of internal diversity as you do with wine. Beer is a much much broader category though

am i alone in thinking that stuff tastes rather of cognac?

I'm the one going full autist? Because I'm in favor of a more interesting thread than: which IPA is best? Is this brewery superior because they're not incorporated in a place chosen for its tax laws?

No, user. You were the autist.

>Whatever reverence you have towards beer could just as well apply to bread or wine, but those threads die overnight
Who would have thought, beer is more interesting than wine or bread

Ok, you can move along now grandma

Yeah, getting mad at the topic that a person picks to make their thread about is autistic
Just don't read it if you don't care about the topic. I do this with all sorts of threads every day I am here

Has anyone tried aging it for a few years?

You're simply wrong, this isn't a point worth debating. Your notions of wine are basically the same as the average American's level of beer consciousness, circa 1974

>you are wrong but I am not even going to suggest anything to form a contrary assertion
Wine is super widely available, its not some obscure topic

>red
>white
What's so complex about wine?

I'm not mad though, I posted an opinion on op's beer, and in case you forgot it's ok to like well known beers, I actually said nice things about it

Now all the neckbeards are beside themselves with rage over what was meant as a parenthetical remark

Beer is the sacred cow of Veeky Forums, the one topic you guys take REALLY personally

It's just fucking weird

Your first post literally says this:
>But at the end of the day, beer is just beer. Not sure why we need 1,869,401 threads about it every month
Lamenting the fact that we have too many beer threads while posting in one

>and in case you forgot it's ok to like well known beer
also what does this comment have to do with anything anyone has even implied here?

There is a style of wine known as the international style, roughly analogous to adjunct lager but with a bit more room for variations. That is what most Americans think of as wine. It's ignorance, plain and simple

It's a well known fact that beer is able to produce a much wider array of flavors than wine.
When you look how they both are made it's pretty easy to see that one has more variety to it than the other.

So you are just going to avoid the actual topic and just whine about America?

What's your point? It's not ok to suggest exploring topics that haven't gotten much discussion on Veeky Forums?

That telling people not to talk about something you don't want to talk about rather than ignoring them is autistic.
If you want to talk about something else, make a thread about something else, or post in another thread about another topic.

It just seems like you're going on a little autistic rant over nothing.

You don't know how wine is made
It's a statement of fact. Outside of a few areas in the US, the wine selection is shit. That doesn't make America a bad country. It does mean that if your exposure to wine comes from shopping at the average Midwestern liquor store, you're going to think that all wine looks and tastes like it's trying to be a bordeaux style blend. You can admit you're wrong and it doesn't mean America was defeated by the terrorists

>Outside of a few areas in the US, the wine selection is shit.
Not really though

It was a one-off remark, you guys just flew into a rage at the wrong opinion that was apparently a devious attack on USA USA

But hey at least I correctly inb4'd

The only one here raging is you man

youtu.be/C5bCz7JD8bc

do it like this guy

Brewing is just a much more complex and interesting process than winemaking. There are many more variables allowing for much more complexity and variety

Not that wine is bad or anything, just that beer has a lot more topics to talk about, and is more important, so it makes for more interesting discussions

Yes, really. I've lived in every part of this country except Alaska, Hawaii, Puerto Rico, and the deep south. It's terrible for wine outside NY and SF. Imagine having only Hamm's and Guinness and Labatt and Coors and about 50 other brands of that nature. That's wine, in, say, Chicago or Cleveland.

Why are you even here?

You are literally the only one trying to make this an America thing. No one else has even implied a correlation

You are literally just making this stuff up. Random midwestern grocery stores have quite large selections of wine, certainly as large as anyone would conceivably need

Is there even a beer making process that comes close to the number of variables that go into a solera-made biologically-aged sherry? I'm genuinely curious.

Incorrect

>solera-made biologically-aged sherry
lambic

If anything midwestern stores give way too much space to wine. Its kind of silly really

Still not as many variables. No distillation, no solera, not nearly the level of age

Looks like mud. What a degenerate.

>no solera
not true
>not nearly the level of age
Lambic can be quite old
>No distillation
Technically something is no longer considered beer or wine once distilled

Also beer has way more variables to begin with as wine is so tragically limited in its raw material

I actually agree with that part. It's an illusion of variety when they could easily get the job done with 1/5 the "selection"

It's just that land is so cheap and like with a grocery store, huge piles of merchandise seem appealing

My neighborhood store which is the size of a walk in closet has a better selection than Binnys or Surdyks because they have a carefully chosen selection of bottles, not just 1000 kinds of critter wine

>Technically something is no longer considered beer or wine once distilled
You should double check your definitions, because English disagrees with you
>Sherry is a fortified wine made from white grapes that are grown near the town of Jerez de la ...

What are a few things that you can only get at your corner store in "San Fransisco or New York" that you don't think would be available in the rest of america?

Technically in English, Sherry is considered a fortified wine. Essentially a wine cocktail. It is not distilled, but has distilled spirit added to it

If you distill a wine it becomes known as brandy, and is no longer classified as wine

Most of the sherries I like
Qvevri wines
Xinomavro
Malagousia
A good selection of Loire wines
Etc
You implied sherry is not wine, so is it or is it not? Because everyone else thinks it is

No, Sherry is not distilled. It just has some liquor mixed into it after fermentation. It is fortified wine

And where do you suppose that liquor comes from? Jesus comes down from heaven and pisses it into a bucket?

If fortification is part of the definition of sherry, and sherry is wine, then, by definition, distillation is a step involved in making sherry. What part of that do you not understand?

Where do you buy your wine?

You are arguing semantics now, but thats just not how the english language works

Fortified wine =/= brandy

A small shop in NY

Wax the cap and leave it in a basement for a year.

Opened up one that's been sitting for a little over 7 months and it was heavenly.

Actually, semantics is how English works, along with language in general

Nobody suggested sherry and brandy were the same, but you can't have sherry without distillation

please send pictures of their wine selection. Also, you asserted this was the selection of a typical corner store in New York

Yeah, and you can't have beer without barley but that doesn't mean beer is a grain.
You do not distill sherry, you fortify it. No different than me adding a shot of whiskey to a beer. That doesn't mean the beer is now distilled, it just has distilled spirit mixed with it, a cocktail

It's typical for me, and fuck no I'm not taking pictures of everything and posting them here, the staff knows me and I'm not going to associate myself with this place in real life

Just read Asimov's column and read his suggestions, it's mentioned there and that's as much detail as I'm giving you

Lol do you just seek out obscure terrible things? Why would you even want to buy that shit? This is probably the most neckbeardy post I have ever seen here

>here is a picture of beer, have you heard of it

120 minute is one of the most popular and sought after limited release beers in the country.

Are you getting lost? The question was: is lambic comparable to sherry in terms of variables.

Distillation is a variable with sherry, not with lambic. Analogies are unnecessary here because the answer is right there. Lambic: no distillation involved. Sherry: distillation involved. Someone got confused over what "involved" means, maybe that's where this got side tracked

You ignore how Lambic has the additional variable of whether and which fruit to include in the fermentation
and way the fuck more going into the grain selection than any wine ever sees. Sure Sherry has one variable not common to beer as fortified beer isn't really a thing, but that doesn't even come close to making up for the other sources of complexity

You would have been much better off just saying the blending in of a spirit, rather than trying to claim it was distilled itself

Because they're good. Don't get me wrong I like a big Napa cab sometimes too. And lambic and IPA and marzen and soju and gin and tequila. I just love alcohol, the more variety the better

Have you actually tasted any of those wines or are you just doing that flyover thing, getting freaked out by the unfamiliar?

>Have you actually tasted any of those wines
I have several of them in my condo right now. and I bought them in the midwest

You forgot the fact that biological sherry is just one kind, there are tons of other varieties, sweet to dry, oxidative to biological and hybrids, both intentional and accidental. Now you're apparently trying to claim that lambic in general has more variety than one specific kind of sherry, well duh.

And, again, no one ever suggested brandy was sherry, except you

Several of what? Cooking sherries from the condiments section?

Several of the wine styles you thought would have been too obscure for me to recognize

And you bought multiple bottles without tasting them to see if you liked them? What kind of idiot does that?

I think Lambic is analogous to sherry in a lot of ways besides the adding liquor to it part. It is aged extensively and blended over the years, and fermented with bacteria and wild yeast strains so there is much more biological complexity

I really don't think there is any plausible way to claim wine has more potential for complexity nor a wider variety of styles than beer, which was what the discussion was actually about

Where did you get that from?

The discussion about lambic came about in response to this:
>there is way the fuck more difference between say a lambic and an imperial stout than there are between any two styles of wine

Which is, obviously, highly ignorant

I don't consider wine vs beer to be some ridiculous zero sum thing, someone else started that. The point is that wine has a lot more styles than you might come to think if you shopped for wine in the Midwest or a non-specialist store even in a decent coastal city

From the fact that you "have several bottles at home" and they are all terrible (meaning, you have tasted them)

Or, are you just making things up?

2 different posters man

I clearly never said wine is bad and there aren't any interesting ones. But beer just has more variables, well beyond what goes into making sherry. The fact chi that most wine, even when you include really obscure stuff is pretty similar to each other. Beer just has a lot more variables at play allowing for much greater diversity and complexity. But you are probably that guy who is always saying complexity is bad and beer should be subtle instead

How many still beers are there? Can there be beer without bubbles?

The co2 element alone disqualifies beer from being considered as having as many distinct styles as wine, inb4 nitro, those are bubbles too.

beer doesn't have to be carbonated, its just better that way

I think the ability to mess around with what gas you have dissolved in beer is just another layer of complexity.

I want to start seeing some beers with other gasses dissolved in them
>The co2 element alone disqualifies beer from being considered as having as many distinct styles as wine
The problem with wine is its limited so dramatically in its raw ingredient. Its just fucking grapes. Beer even at its most basic level has two different things playing off each other with grain and aromatic bittering herbs. These are two ingredients that all beer has, both of which allow more complexity than grapes. There aren't good analogs in wine for the ability of brewers to add different grains. The difference between even a simple hefeweizen and an all barley ale is larger than you typically see with two different wine styles

Its also probably a cultural thing where beer drinkers encourage brewers to experiment with different types of grains and different strains of hops, actively trying to breed new interesting hop strains, also experimenting with roasting and different strains of yeast and and bacteria in the fermentation, and aging.
While wine culture is mostly just about tradition and generally shuns invention and experimentation

Baladin Xyauyu (and all of its editions) has no gas due to macro-oxidation, yet it still is considered as a beer.

If you see a thread and think "this topic is not interesting" and open it anyway you're already autistic. Trying to argue that people should all have your opinion makes you even more autistic.

Man tits cause you got a hopped beer you stupid fuck.

All beer is hopped, you stupid fuck.

Beer ingredients are able to provide a much broader range of flavours. Hops have different flavours depending on climates, depending on strain. Malted barley can be kilned and roasted to provide caramalt or chocolate malt. Different yeast strains provide slightly different nuances, bacteria make sour beers even the water makes a difference.

Wine has much more intricate flavours and aromas withing a more narrow category. Has the juice been concentrated by frost, by noble rot, by by heat? Is the vine on a slope? Are there rocks in the soil to retain heat during the night? Does it have an aged, meaty umami flavour? Is there any oak?

Overall wine is probably more complex and is fascinating because it does so from only one ingredient, but beer has the opportunity to have a broader range of flavours because it has 4 ingredients and the ingredients can be roasted, tweaked etc.

When beer is fermenting in the tank usually co2 is allowed to escape and so the beer never becomes carbonated.

Beer inside kegs is flat. It is mixed with carbon dioxide when it is served.

In the UK many cask ales are served almost flat (lightly carbonated). Some are served flat. As are some ciders.

>climate
Affects sugar level, acidity, tannins
>strain
What is varietal
>Raw ingredients processing
What is whole cluster fermentation, de stemming, crush mechanism, time on skin, runoff amount, temperatures at different stages, skin yeast or added, what kind of yeast, thermo flash, chaptalization, acidification, lees, batonage, malolactic conversion or lack thereof, fining agent (mineral or organics), or lack thereof, micro oxygenation, neutral or new oak, chestnut, steel, concrete, oxidation, etc

Your relative familiarity with the processes involved in brewing compared to making wine doesn't make the wine making process simplistic.

Why did you mention cider? You know it's made from a fruit? If it's to be lumped in with something else, that something would be wine from grapes.

Currently drinking a few tinnies from the brewery down the road from me.

Really nice from what I have tasted so far. Got a nice citrusy fruity flavour to it.

Got a tour of the factory as well and free tasting for just rocking up on a saturday too.

Reminder to be open to females and not try to shun them from your hobby.

more like dogshit head

12oz of meme drink

>some of the literally tens of thousands of craft beers in America have names I don't like

why are they always balding? I thought that was an indication of high test?

Reminder that women should think for themselves and develop their own hobbies and interests instead of leeching off whoever they're dating.

>have high school gf
>she's goth
>listens to stabbing westward shit
>she does this for 7~ years
>she gets a new bf later
>starts wearing cowboy boots and hats and listens to country
>says this is how she's always been