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slidingmike
climber
CA
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Fans of Pliny the Elder and Stone Ruination... If you're ever in Oregon (particularly in Bend), check out Boneyard's RPM -- an incredibly rich IPA. The Terrebonne Depot pours it if you're near Smith Rock. I just wish those damn Oregonians wouldn't drink it all so we could get some down south!
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froodish
Social climber
Portland, Oregon
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Ghost, nice conical fermenter. That from blichmann? I've been eyeing one of those for a while. How do you like it?
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Ghost
climber
A long way from where I started
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I've been eyeing one of those for a while. How do you like it?
I like it a lot. We also make a a fair bit of wine, so it gets used for that, too.
Couple of things to think about if you're planning to acquire one, PM me if you want to pursue this.
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Hardman Knott
Gym climber
Muir Woods National Monument, Mill Valley, Ca
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This might knott be the Best. Beer. Ever. But at 13.7% ABV, it's pretty close to the Biggest. Beer. Ever.
-knott to mention one of the most Exclusive. Beers. Ever.
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ElCapPirate
Big Wall climber
Reno, Nevada
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Whoaa, HK... that looks dangerous.
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lucander
Trad climber
Shawangunks, New York
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Sipping one of these every night ranks just behind Grand Wall and White Lightning on my favorite Squamish memories.
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Brandon-
climber
The Granite State.
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Topic Author's Reply - Aug 7, 2013 - 04:59pm PT
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I've realized that Maudite is better as a cold weather beer. Doesn't really do it for me in the summertime.
Tonight, Dogfish Head 90 minute. Good stuff!
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wilbeer
Mountain climber
honeoye falls,ny.greeneck alleghenys
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Dogfish 90 minute, very good,but not while im drinking.
Southern Tier Live is a staple in these parts
Brandon,that Shed Mountain Ale is pretty damn good as well!
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ElCapPirate
Big Wall climber
Reno, Nevada
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Tonight, Dogfish Head 90 minute. Good stuff!
Oh, one of my favorites. They make a 120 minute, as well. But, it can get you in some trouble, if you're not careful, ha ha.
You guys should really check out the beer list at Figure 8 Brewery:
http://figureeightbrewing.com/blog/brewery/brews/
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Magic Ed
Trad climber
Nuevo Leon, Mexico
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Whatever happened to Black Dallas?? "Smooth as evening dusk."
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Ghost
climber
A long way from where I started
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Sep 19, 2013 - 11:54pm PT
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Three years ago I posted a story about Nature's visit to the Pacific Northwest. There was climbing, and naked baristas, and vomiting. But there was also a picture with Nature drinking a beer out of what SteveW called "a fu fu glass."
My response was that it was in that glass because beer that good deserved a special glass. It was a sour cherry dubbel I'd brewed the year before, and I thought it was beyond ultra awesome.
Well, yeah, sure, I was probably into the beer a bit when I posted that reply, and maybe overhyping my own beer.
Or maybe not. Last night, searching the cellar for something else (Climbing gear? Laundry soap? Our long-lost induction cooker?) I stumbled on a bottle of that very brew. A now four-year-old cherry dubbel.
Oh, Mama! However good it was then, it was an order of magnitude better these many years later. And the hunt is on to see if there is maybe -- please, god? -- another bottle down there amongst the spiderwebs.
Original story is at http://www.supertopo.com/climbers-forum/1243593/Nature-visits-the-Non-stop-Erotic-Cabaret-vaguely-on-topic if anyone cares.
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Darwin
Trad climber
Seattle, WA
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Sep 20, 2013 - 12:58am PT
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This unlikely to be "best" of anything, and it definitely will not be beer. But when I drove through BC to Alaska a few times back in the 80s, I would always pick up really good Okanogan extra dry pear cider (brand?) to bring to friends and drink myself. I haven't been able to find any of the good (dry) stuff here in Seattle. But we have a pretty good pear tree in our backyard, an so I'm giving it a go. I'm hoping for "drinkable in a desperate pinch".
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Wayno
Big Wall climber
Seattle, WA
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Sep 20, 2013 - 01:32am PT
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and maybe overhyping my own beer
No dude, it was that good. I've tried several versions of Ghost's Cherry Dubbel and that one was exceptionally severe. The latest version is extremely severe.
Dave, remember that one dubbel that we liked so much because of how "funky" it was, and Mimi thought we were nuts and couldn't drink it?
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Steve Grossman
Trad climber
Seattle, WA
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Sep 20, 2013 - 11:22am PT
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Third that on the magical Cherry goodness!
Kinda like the Brewbarb myself even thought it ain't for everyone.
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Ghost
climber
A long way from where I started
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Sep 20, 2013 - 11:42am PT
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I'm hoping for "drinkable in a desperate pinch".
Let us know how it turns out. Mari and I have been making cider for years, but it is generally too dry for my taste. I've looked at what's required to produce the kind of cider I like, and it's too much trouble.
As to the cherry dubbel, there's plenty of both kinds (regular, and funked up with brettanomyces), so stay thirsty my friends.
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Steve Grossman
Trad climber
Seattle, WA
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Sep 29, 2013 - 05:14pm PT
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Right at the moment the Best Beer Ever is The Highwayman, a Pidgeon Point Brewery offering from 2011.
Less than a bathtubfull full I'd wager and brewed by a Ghost so you know you'll end up haunted in the end.
A very young X3 Tripel Overhang was negotiated without falling off in the meantime.
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Ghost
climber
A long way from where I started
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Sep 30, 2013 - 12:31am PT
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Right at the moment the Best Beer Ever is The Highwayman, a Pigeon Point Brewery offering from 2011.
Thanks. It is sometimes "the best beer ever" for me, too. Mostly way late at night, with a storm whipping the trees around outside the windows, and a single small light illuminating the book in my lap.
I don't know if anyone cares, but the story behind it started seven or eight years ago when I read a suggestion that using a middle-of-the-road dubbel as the base for a sour cherry beer might be a good idea. So I experimented, and brewed a couple of batches that were pretty good. In a blaze of inspiration I labeled them "sour cherry dubbel." Sort of the same as I call my IPA "IPA", and my pilsner "pilsner." Not very exciting, but I'm not competeting for shelf space so who cares?
At around that time I also became interested in some of the sour and wild-yeast-fermented beers still being brewed in Belgium, and thought the sour cherry dubbel would be a good platform to launch from. And so it turned out to be. Brew a dubbel. Give it long primary fermentation, then dump boatloads of cherries into the secondary and re-pitch with brettanomyces.
And wait. For several years.
Brettanomyces will eat things that normal beer yeast (saccharomyces) won't. Things left over after saccharomyces is full and has left the table. It produces more alcohol and more CO2, but it also leaves behind something else. Think about climbing into your friend's van after he just got back from a six-month road trip. Your next-door neighbor would gag, but for you... Well, yeah, you've been there. Climbing shoes. Old underwear. Dirty ropes. Sex. Unwashed clothes. Sweat. Kind of like coming home.
Brettanomyces doesn't leave the vibe of old socks or underwear behind, but anyone who's spent much time around horses will get a trip down memory lane. "Horse sweat" is the descriptor most commonly used for the odd funk that comes off a glass of something that's been chewed on by Brett.
Good? Bad? Depends on the drinker. Once upon a time, it was simply a part of all beer, and probably all wine, too. Wooden barrels were the only storage vessels available, and there probably wasn't a barrel in the universe that didn't harbor a vast colony of Brettanomyces. No real way to get it out. Now, of course, we can sterilize anything, and don't have to worry about "off flavors" in our fermented food and drink. But then, one man's "off flavor" is the next man's delight.
I loved it.
And for whatever reason, decided that calling it "funked up sour cherry dubbel" just wasn't right. And out of the depths of memory came a vision from tales my father told me when I was a child. Tales of the 18th century English highwayman Dick Turpin and his horse Black Bess. Tales probably no more true than those of Robin Hood, or Salah ad-Din, or Billy the Kid, but indelibly engraved on my my memory.
And what would Dick Turpin drink when he had once again escaped the Sheriff's men and tied Bess to the rail in front of his favorite public house?
"Ah, Molly, I'm parched," he'd say.
And a pint of ale she'd have given him. Not much in the way of hops back then, but probably boosted with cherries from the trees around the village, and stored for a year or two in wooden casks. With a whiff of the same smell he would be confronted with when he went back out and stabled Bess.
So, "The Highwayman"
And looking around for a suitable picture for the label I found this...
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Chaz
Trad climber
greater Boss Angeles area
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Oct 13, 2013 - 11:21pm PT
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Tonight's flight:
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stevep
Boulder climber
Salt Lake, UT
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Oct 13, 2013 - 11:23pm PT
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Hoptimum is good stuff. Wish it was a little cheaper.
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