I actually prefer ratebeer.com, it's a little more user-friendly. And I never really post any reviews, I find many people just get fucking ridiculous when writing about buh-eer. "hints of grapefruit, and a body like silk on a summer storm."

Though I do wish I had been keeping better records of which beers I've tried, and my general impressions, after about the 200 mark, sometimes I would forget if I had tried something or not. Usually if it's really good though, I'll remember.


I know working at Stone might not initially put me that much closer to the buh-eer, but I'm sure there are some fringe benefits, and one of the biggest ways to break into actually brewing is to get promoted up from within somewhere like that.

3 ways to be able make buh-eer for a living-

1. Start your own microbrewery - fastest route, but expensive.
2. get a degree in brewing sciences - still pretty fast, stil way too expensive for me.
3. get an entry level position with a brewery. Takes forever, doesn't cost anything except trying to live on what you earn at the bottom.

I didn't even know you could get a degree in brewing sciences.

Going back to college suddenly seems like something I may be interested in after all.

Philip, tell me more about your IPA(s).

There are 3 schools in the US that offer degrees in brewing-

University of Oregon in Eugene
The Siebels Institute in Chicago
and UC Davis

The Siebels institute has two different levels, and one of of them includes a semester in Germany.


about my IPA- I used about 30% rye in the grain bill, to give it that spicy, reddish body. A freaking ton of hops. My favorite hop is Chinook, but the store was out of it, so I tried this new variety, Sorachi Ace, along with some Northern Brewer adn of course Cascade.

I had my first bottle out of this batch last Friday, and it was awesome, but a couple of bottles last Sunday still didn't seem quite ready, so I'm letting the rest of them sit a while longer to get better conditioned. I'll probably try some today. The thing about homebrew, and even some of the bigger craft breweries, is that consistency from bottle to bottle is harder to get. A couple months ago, I bought a six pack of Stone Ruination IPA, and half the bottles were WAY hoppier than the other half.


Also, last night before the Cheap Girls show, I picked up a sixer of Bell's Hopslam, and a bomber of Stone Old Guardian Barleywine.

Can you get ahold of any of the Alesmith brews out there? There's about 7 of them worth getting like, now.

I'd love to buy a few bottles of the Philcore IPA.

I've got a pretty good list of breweries who aren't distributed in Florida-

Alesmith
Russian River
Bear Republic
Three Floyds
Darkhorse
Southern Tier
Smuttynose
Goose Island

and a few others. The beers distribution business is weird, but as craft buh-eer gets mor epopular, availability become wider all the time.

you think id ever take a job where they serve food? no way. I got hired as a delivery dude. I just decided forget it. it was less money then my current job and a shite load more hours.

buh-eer > Kids who talk shite on your awesome baseball hat collection.

fuck, youre right. those kids dont know shite about style. or buh-eer for that matter, or good records.

= CAHS

on fuggin point.

Brewdog.com

The punk ipa is super hoppy and amazing.
The paradox is something of dreams.
Might be hard to get in USA. I'll bring some punk ipas to the fest.

Punk IPA is nice, had it at Terry's house.

And I pretty much water at the mouth for any of the Badger ales. Dunno if you get them over there either

Philip, don't bring me any IPA. Bring me the good stuff.

Also, I still have Jeremy's brew and I'm holding it hostage. I almost drank it the other night.

I went to Stubbies last night and unfortunately can't remember anything I drank except the Sam Smith's Nut Brown Ale, but I tasted a couple god-awful hoppy beers. Dogfish something and ???. Mark might be able to fill in the blanks here. He's working towards his 500th buh-eer there, I think.

My kind of hoppy is Brooklyn Lager, which I could marry.

that stuff is the jam. I used to buy it in South Carolina when I lived there but I haven't seen it around Gainesville!!

if you like Brooklyn Lager, you could probably stand some of the milder IPAs out there. But not my homemade IPA, it's really hoppy.

I'll be brewing a Saison either a few days before or a few days after the Chuck Ragan show, so it should be ready by early-August.

if you've neer had a saison, the style varies, but the main requirement is that it be very refreshing for hot weather. Light body, moderately hoppy, maybe a very slight fruity hint to it. I might use a dash of wheat. Try some Saison Dupont or Ommegang Hennepin if you swing by Gator Beverage.

http://en.wikipedia.org/wiki/London_Beer_Flood

The best 'disaster' EVER. Ok the wasting of buh-eer isn't good.. but drowning in a basement filled with buh-eer, what a way to go. I would also have loved to see 'a wave of buh-eer' coming down the street. Amazing.

"The brewery was eventually taken to court over the accident, but the disaster was ruled to be an Act of God by the judge and jury, leaving no one responsible."

Best part.

Haha yeah - 'praise the lord!'

hmmm... on a whim, I'm now drinking my last bottle of 2006 Thomas Hardy's Ale. This is a fairly rare buh-eer. Made in Whimple, Devon, England by the O'Hanlon's Brewery, small production run, released once a year, at the end of the year. Barleywine at 11.7%. Costs at least $5 for an 8.5 oz bottle. Individually numbered bottles. best when it's aged for about 2.5 years.

this is so fucking good. tiny bit of tartness. hints of Fig and toffee. Evident alcohol taste, but smoother than you'd expect. All the reviews compare it to brandy, but I can't clearly recall ever trying brandy. Much better than the last time I had a bottle of Thomas Hardy. I think that was a 2004 back in December of 2008. It had gotten a little too tart after aging for 4 years.

I just heard that they are retiring it, so I should stock up on the 2008 release. I would pay good money, and travel as far as Atlanta, to attend a vertical tasting.