Beer thread
-
Reopened this thread as someone liked my post about the GP ESB.
I wonder if brewers here really underestimate the demand/desire for Ales? I have tried to get my hands on more ales for winter and just about everything that gets released sells out.
I get that the supermarket market in this area is small but the beer lovers market seems to be very under supplied.
Often breweries seem to think that if they do an 'ale/stout/porter' they need to make something at imperial strengths or do 'Scotch Ale' at levels above an 80shilling.I just miss having a good cellar temp easy drinking ale I guess.
-
-
@nzzp said in Beer thread:
@Crucial said in Beer thread:
I just miss having a good cellar temp easy drinking ale I guess.
Considered brewing one yourself? Ales are really simple to brew...
Yeah, I've done the whole brewing thing and at present have to much other stuff going on to get the equipment out again. I have a house to try and sell, a move to the south island and a house to design and build all taking up much more time than I need.
My point is that I don't get why breweries don't do more in this area instead of endless variations of the same. This stuff sells really quick either in packaged form or at pubs with handpulls (Cassell's for example make a nice bitter that sells well in pubs). -
@Crucial said in Beer thread:
Reopened this thread as someone liked my post about the GP ESB.
I wonder if brewers here really underestimate the demand/desire for Ales? I have tried to get my hands on more ales for winter and just about everything that gets released sells out.I shop at New World often just cos they stock Brit ales, I’m so sick of over hopped over hazy stuff
-
-
@Crucial said in Beer thread:
Yeah, I've done the whole brewing thing and at present have to much other stuff going o
Fair,
was about to tell you to buy some stuff from Galbraiths, but it doesn't look like they're selling ales in bottles. Damn.
I hear your point - clearly not much of a market for proper ales.
-
@Bovidae said in Beer thread:
I enjoyed trying heaps of different Hazy IPAs/Pale Ales during the summer months but I have been looking for darker beers for the winter. My local New World(s) still tends to have more Hazy on the shelf.
Hazy has been done to death with all due respect.
Much more into my Pilsners and Stouts at the moment.
-
Whilst I still love my Hazy and NEIPA's, I can get what you are saying about Ales during winter so I brewed for myself and friends a Abbey Dubel and a very nice, very strong West Coast IIPA.
Going to get an Abbey Trippel on this weekend which should be good.
-
@RoninWC said in Beer thread:
Whilst I still love my Hazy and NEIPA's, I can get what you are saying about Ales during winter so I brewed for myself and friends a Abbey Dubel and a very nice, very strong West Coast IIPA.
Going to get an Abbey Trippel on this weekend which should be good.
On a typically windy, drizzly shitty capital day ( working from home with the fire on ) the thought of that is magnificent. I might have to steal your idea and grab some tonight.
I do like how the bottles always have very cheerful looking Monks on them.
-
There has never been as grim of a beer as Wild Buck. It may be marketed as some sort of salt of the earth, deep country beer, but the reality is it’s just a mixture of sludge dredged from the bottom of the Waikato and fermented deer piss. It is feral. If you are ever unlucky enough to find yourself in an establishment that serves exclusively Wild Buck on tap, first of all, you should run away in horror. But if you were to be brave enough to order a jug, the atmosphere of this pub will no doubt inspire you to drink it quickly, which is Bad News when you have a jug of Wild Buck.
Upon the first sip of your dirty, foamy and questionably opaque jug, you will encounter a sort of cognitive dissonance; you believe you are drinking beer, but your taste buds send the message to your brain that you are in fact imbibing muddy piss-water. For a moment, this is a unique and almost pleasant experience, but as Wild Buck hits the back of the tongue survival instincts kick in, and your gag reflex will become difficult to suppress. Suppress it you must, because if you find yourself in dire enough straits to be voluntarily consuming Wild Buck you are not in a good place mentally, emotionally, or physically. Desperate times call for desperate measures, like Bear Grylls drinking his own piss. Except his piss probably tasted better.
While served in bottle form, it is unlikely anyone has ever thought it necessary to prolong their suffering by pouring Wild Buck out into a glass. But they should, because it is only when you witness the swirling oily froth of a Wild Buck that you can truly comprehend the atrocious quality of the beverage. In jug form, this horror is amplified by the sheer amount of foam the drink produces when poured. It is as if, upon learning that the fermentation of deer piss did not create the desired fizziness, the brewers simply added Pam’s dishwashing liquid into the mix to simulate froth. As such, even though a jug of Wild Buck may seem cheap on paper, if you account for the beer that remains trapped in the immense layer of foul-tasting foam that coats the bottom of your jug and glass, half the jug is undrinkable.
However, there may be some people who, when faced with a staggering selection of superior ales and lagers, nevertheless argue that price justifies the abomination that is Wild Buck. This is a fair argument. With Putin’s escapades driving up grain prices, beer prices are reaching all-time highs, so it is reasonable to assume a beverage made with excrement and mud-derived elements would be able to undercut its grain-based brethren. But this is not the case. In reality, a box of Wild Buck usually sits at about 24 dollars these days. As a 4 percent knuckle-dragger with 15 bottles in a box, Wild Buck comes in at a whopping 1.6 dollars per standard, which almost amounts to a war crime. That joke may be in bad taste, but hey, so is Wild Buck.
As with many terrible beers in New Zealand, Wild Buck tries to cover up how bad it is by marketing itself as a humble, down to earth brew. This fails for two reasons. First because it is shit, and second, because that shittiness is not even reflected in its dollar per standard rate. The only possible justification for someone buying Wild Buck is a hostage-like situation in which you are confined to a pub and the only choice is between Wild Buck and something even more disgusting, like Tui.
Tasting notes: dishwashing liquid, urine.
Froth level: stepping in dog shit.
Tastes like: the floor of a DOC hut.
Overall rating: 1/10 rock bottom. -
You should link to the original to give them the credit:
Booze Review | Wild Buck
There has never been as grim a beer as Wild Buck. It may be marketed as some sort of salt of the earth, deep country beer, but the reality is it’s just a mixture of sludge dredged from the bottom of the Waikato, and fermented deer piss. It is
-
@Duluth said in Beer thread:
You should link to the original to give them the credit:
Booze Review | Wild Buck
There has never been as grim a beer as Wild Buck. It may be marketed as some sort of salt of the earth, deep country beer, but the reality is it’s just a mixture of sludge dredged from the bottom of the Waikato, and fermented deer piss. It is
I don’t think any ferner will think I had the time, inclination or most importantly the talent to write anything like that.
-
-
-
@MN5 said in Beer thread:
@Crucial said in Beer thread:
Tracked down a few of these. Very well done. Not overly carbonated and seems to using a classic recipe.
I’m not picking that to be a big seller by any stretch.
Not a style that ever became popular in NZ
Not expecting it to be everyone’s pot but it’s nice to have as an option.
-
@Crucial said in Beer thread:
@MN5 said in Beer thread:
@Crucial said in Beer thread:
Tracked down a few of these. Very well done. Not overly carbonated and seems to using a classic recipe.
I’m not picking that to be a big seller by any stretch.
Not a style that ever became popular in NZ
Not expecting it to be everyone’s pot but it’s nice to have as an option.
I’m certainly willing to try it but it’s still only Hazys and SOurs that seem to be popular now.
-
My West Coast IIPA has lasted amazingly well in the 9.5l keg and on tap in the Kegerator but its nearing the end and im thinking this will be the 2nd to last full glass... sadly.
Is at 12.5 weeks now.
Drinking wonderfully, just the right balance of bitter and other flavours, complex is the word that comes to mind. The 9% is well hidden as it is well balanced.
From that bitter to a bit of fruit flavour then more bitter as you swallow. Also, the head is superb, thick and holds the lacing down the glass.
Cleared up the longer it was left and the complexity definitely improved.
Will definitely do another WCIPA and will take the learnings from this and other brews.
-
