4 replies to this topic

[DigitalTaper]

So I decided to take an out of the way detour through Poughkeepsie, NY on my way home from a concert in Connecticut over the weekend. A member in my brew club had told me about Half Time beverage. They had the largest selection of International beers I have been able to come across. Everything was expensive, some singles $1-2 more than I've seen in Binghamton, but the selection out weighs the markup IMHO. Locally, besides Lindeman's, my distributor has only had Rhodenboch and an occasional Jolly Pumpkin. Being in beer heaven, I couldn't help myself from going crazy (my purchases below). I've been on a Brett/Wild beer kick and was drolling at the selection. I picked up a few beers to add to my verticals of Orval and Ithaca Brute. I'm really looking forward to try the Panil Barriquee brewed in France and the Oudbeitje Strawberry Lambic (vintage 2000). The Oudbeitje Masters collection was cellared for many years before it was released. I had one of the Dr. Fritz Berliner Wiesse's tonight. This was my first Berliner and was surprised how delicate this beer was. The acidity was very subtle and complemented the upfront malt sweetness. Is this normal for the style? I had been expecting more mouth puckering sourness.Ok, the big question! - I'm considering getting a 5g batch w/ 1oz oak chips going to take advantage of this bug collection. Would you just add the dregs from every bottle into the batch or be selective? Obviously I don't plan to drink all these up fast, but was thinking of flaming every empty bottle and adding the dregs as I consume them. Maybe in a year, rack off the results and add another 5g of fresh wort to keep the farm going and continue to add to the collection when a bottle gets opened? I know some of the bugs could end up dominating .... but I'm thinking and all or nothing approach for this. Whatcha think?Edit: Yes - I was a bit ashamed when I signed the bill.Uergie Sticke Duesseldorf Alt (10/08)Dr. Fritz Briem Berliner WeisseDuchesse de BourgognrIchtegem Grand Cru Flemish RedMonk's Café Flemish Sour Red AlePanil Barriquee Sour Red Ale (2007)Boon GuezeDrie Fonteinen Oude Gueze (2/2/2007)Hanssens Oude GueuzeLindemans Cuvee Rene GuezeCantillon Bruocsella 1900 Grand CruCantillon Iris (2005)Cantillon KriekCantillon Rose de GambrinusCantillon Saint Lamvinus (10/27/2009)Drie Fonteinen Oude KriekHanssens Oude KriekOud Beersel Framboise (2/2011)Oud Beersel Framboise (3/2012)Oud Beersel Oude Kriek VielleOudbeitje Lambic (yr 2000)Fantome HiverKleinbrouwerij Saison D' Erpe - MereAvery BrabantVarious Ciders for the girlfriend

[Humperdink]

WOW! That's a serious score.I've only had douchese, a few cantillons and monks cafe from that list. I think you'll like the monk's, the douchese was a bit sweet and the cantillons were WAY sour.Report back with your findings!

[RommelMagic]

Yeah, it's easy walking out of that place a couple bills lighter. For every $100 you get offered a free glass. I recently broke one of my favorite glasses. Hhhmmmmm

[strangebrewer]

Now that's a sour score! You've got the full range represented there from mild to wild as well as some excellent oddities. Cantillion, Drie Fonteinen, Oud Beersel, and Boon are mainstays of Belgian sours. Cantillion is probably the most sour you'll find where as I think Drie Fonteinen strikes the best balance. Lindemans Cuvee Rene is probably the only one of their beers that does have live bugs. Pretty sure the Monk's Cafe is either pasteurized or filtered as it's got an interesting sweet and sour that sticks on the palate, not very dry like you'd expect a sour to be. Hanssens is a blender and produces no beer themselves. They buy lambic from other breweries and blend them to make some very interesting beers but no idea what you might have living in the bottom of those bottles. I love all things Fantome.Oudbeitje Strawberry Lambic is a beer I'll never forget. You'll enjoy that one and even not knowing what you paid I'd say is worth every penny. I paid 6 Euro for mine :)As for what is best to do with the bug farm you've got bottled up there what you described is pretty much what I do(not saying that what I do is the best, its just what I do). The only difference is I have a couple sours going and I toss the dregs into a batch according to how it tastes. If it doesn't have anything in the beer I want I don't pitch it into anything. If you pitch fresh wort on an old cake you'll get a different beer every time as the bug population will evolve but as you noted, it's worth a shot, you might end up with something pretty cool.

[Thirsty]

Panil Barique is by far the best I have had, huge score there- I'm jealous. Noticed you picked up a few ciders for the GF, good call.