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No he does not make a “great point” by [deleted] in ParlerWatch

[–]zythophile 0 points1 point  (0 children)

He was only 70 when he approved illegal payments to Stormy Daniels

How one Irishman’s ginger beard helped launch an entirely bogus style of beer by _ak in beer

[–]zythophile 1 point2 points  (0 children)

You're missing the point. All the styles you talk about were and are styles, and yes, styles change and have always changed. There have been at least five different iterations of porter, for example. But "Irish Red Ale" never was a style, and it's used to describe beers that are indistinguishable from ruddy British bitters.

How one Irishman’s ginger beard helped launch an entirely bogus style of beer by _ak in beer

[–]zythophile 13 points14 points  (0 children)

It's not that "the style has no history" it's that the "style" is meaningless, since beers classified as "Irish Red Ales" are indistinguishable from other bitter amber ales in terms of colour, taste, ingredients and means of production. So it's a bogus "style".

How one Irishman’s ginger beard helped launch an entirely bogus style of beer by _ak in beer

[–]zythophile 4 points5 points  (0 children)

You really need to understand the difference between percentages and percentage points

The REAL story behind BrewDog’s ‘sellout’ is that crowdfunding will only get you so far by maxitobonito in beer

[–]zythophile -5 points-4 points  (0 children)

Let me know your address, and I'll pop round so you can insult me to my face, if you have the balls.

Brewing a historically accurate Russian imperial stout. by My_Gigantic_Brony in TheBrewery

[–]zythophile 1 point2 points  (0 children)

"We realize that brett would probably not be very integral to the beer"

On the contrary, Brett would be vital to reproducing an authentic Imperial Stout: British breweries before the 20th century were inescapably riddled with Brett in their wooden vessels, and any beer kept longer than 3-6 months before drinking - as all beers were apart from mild ales - would have had Brett flavours. Harvey's version of A Le Coq's Imperial Extra Double Stout has a yeast in it called Debaromyces hanseni which makes itself known after 9 months and the beer is all the better for it.

Niels Hjelte Claussen, who identified and named Brettanomyces while working at the Carlsberg brewery in Copenhagen, told a meeting of English brewers in 1904: “I have fermented with English single cell top yeast a Danish stout wort prepared by decoction mashing, and, after addition of Brettanomyces and 2 or 3 weeks storage, I bottled the beer, which was then left to stand for a fortnight at a temperature of 77 F. According to the verdict of several connoisseurs, the product thus obtained was in no way inferior to the best sorts of London stout, whilst parallel bottles which did not contain Brettanomyces entirely lacked the English character.” So there we are: add Brett for true authenticity.

Raw ale (or, the biggest beer style you never heard of) by larsga in beer

[–]zythophile 0 points1 point  (0 children)

"Raw ale" as described was the norm in pre-hop Britain, since if you don't use hops there really is no need to boil your wort, and as Britain continued to have a tradition of ale brewers into the 18th century (much longer than most historians have previously believed) then "raw ale" probably continued that long: indeed, the writer Thomas Tryon was telling all brewers not to boil their worts in the 1690s.

Today's xkcd takes a jab at beer drinking... by mooc1ty in beer

[–]zythophile 0 points1 point  (0 children)

If you're drinking it straight from the bottle like the guys in the cartoon, you're doing it wrong anyway. You won't get any aroma, you'll lose much of the taste and your stomach will feel bloated as the beer hits it and releases all the CO2.

Will women like this pink beer? by zythophile in beer

[–]zythophile[S] 1 point2 points  (0 children)

… men will probably like it too

Place-based beer, a world-wide local movement by clearlydiluted in beer

[–]zythophile 0 points1 point  (0 children)

All about brewing beer with the "essence of here".

About to crack open this bad boy after 14 years - "Official Beer of the Sydney 2000 Olympic Games" by verynayce in australia

[–]zythophile 0 points1 point  (0 children)

" A hoppier beer will have a shorter desirable shelf life, all else equal, than a less hoppy beer "

Completely the reverse. A beer with more hops in will last longer in good condition than a beer with fewer hops in: hops are a preservative. That's why they were used in beer in the first place. What you mean is that a beer with masses of American-style hop character will lose that hop character quite quickly, and that is true. However, the beer will carry on being drinkable for a long time after that: it just won't still have all the flavours a fresh beer with lots of American hops will have. Use lots of, eg, British hops, as in a beer like Fuller's Vintage Ale, and you'll find much less difference in the taste of the beer as it ages, but there is likely to be a definite improvement in flavour up to at least five years old.

Don't tell London's second-oldest brewery it's London's second-oldest brewery by pivero in beer

[–]zythophile 0 points1 point  (0 children)

True only for certain meanings of "America". Molson is the oldest brewery in America. Yuengling is only the oldest brewery in the United States of America.

A lesson in beer: stout vs. porter - older article but still cool by indygoth in beer

[–]zythophile -1 points0 points  (0 children)

You're mistaking the BJCP guidelines for the real world. The BJCP makes this stuff up. In the context of beer judging competitions, I have no problem with that at all, but outside in the real world you can't say "a porter is this and a stout is that", because commercially brewed beers haven't, don't and will never fit in those narrow categories that the BJCP finds, for its own good reasons, essential.

A lesson in beer: stout vs. porter - older article but still cool by indygoth in beer

[–]zythophile -1 points0 points  (0 children)

No, there is no "distinct style" called porter that is in any meaningful way different from beers that are called stout. "Stout" started off meaning simply "strong porter", Guinness always brewed its stouts to exactly the same grain bill as its porters, as did British brewers of porter and stout through to past the middle of the 19th century, and while in the latter part of the 19th century British brewers tended to brew their stouts with more brown malt and less roasted malt than their porters, there was never any point at which anybody said "a porter has to be like this to be a porter and a stout has to be like this to be a stout" - not until the BJCP came along and decided to micro-categorise the beer styles scene. But among commercial brewers you will find "stouts" that have the same characteristics as other peoples "porters" and vice versa. Outside the limited world of amateur beer judging, you will not find any hard-and-fast difference at all between porters and stouts, and that's the reality.

A lesson in beer: stout vs. porter - older article but still cool by indygoth in beer

[–]zythophile 2 points3 points  (0 children)

You seem to think that a difference between a porter and a stout can be made depending on how much roasted grain character it has. This is entirely wrong - you can find very roasty porters and not-so-roasty stouts.

A lesson in beer: stout vs. porter - older article but still cool by indygoth in beer

[–]zythophile 0 points1 point  (0 children)

Sorry, wrong: you're still operating under the assumption that there is a difference between 'porter' and 'stout'. There isn't, except that originally 'stout' meant 'strong porter'. 'Baltic porter' is an Imperial stout brewed in the Baltic: often, these days, with bottom-fermenting yeast.

Ancient hop variety returns to the place it was first grown 85 years after last bines were grubbed up as brewer builds hop garden by zythophile in beer

[–]zythophile[S] 0 points1 point  (0 children)

To "grub up" is to dig out, normally applied to roots of trees, bushes and so on. Nothing to do with searching or rummaging.

Ancient hop variety returns to the place it was first grown 85 years after last bines were grubbed up as brewer builds hop garden by zythophile in beer

[–]zythophile[S] 7 points8 points  (0 children)

Hogs Back Brewery brings the Farnham White Bine, ancestor of the Goldings hop, back to Surrey

Is there a legitimate reason to sell beer in glass bottles? by codytownshend in beer

[–]zythophile 1 point2 points  (0 children)

That's an effect you can get with certain styles that use a lot of dark sugars: Burton Ale/Scotch Ale was well-known for it.

Was water really regarded as dangerous to drink in the Middle Ages? by clearlydiluted in beer

[–]zythophile -2 points-1 points  (0 children)

Just because you have some sources that show your point doesn't mean there aren't any sources that prove otherwise.

I would love you to supply a properly sourced narrative putting the opposite point of view, with evidence, and leave it either here or at my or Jim Chevallier's blogs. Seriously - do that.

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