Axiom Home Page Forums General Discussion The Water Cooler beer thread

Love those beers! I think I have a Mirror Mirror out in the garage fridge. I should probably drink it tomorrow.

We had a nice, little brewfest in Tacoma last weekend (Brew Five Three, after our 253 area code). About 30 brewers, almost all of which were from Seattle, Tacoma or Olympia.

A couple of beers stood out.

First, a Hatch Chili beer from Brickyard Brewing.



Now, I don't usually really dig chili beers, because I am still scarred from judging the vegetable beer category at the Western Washington Fair in Puyallup so many times years ago. But this thing - this was different. It had virtually no heat whatsoever, but a glorious, fresh pepper aroma. It tasted like a good, subtle beer with floral chili overtones. Not "vegetal" at all. Really a great accomplishment.

Second, Big Juice IPA from Three Magnets Brewing.

I don't know what these guys are doing with hops and yeast, but this beer had the richest tropical fruit aroma! I mean, like mangoes and papayas. Just luscious.

Anyway, I wish I was drinking with you guys. Cheers.

Stop talking about beer. I'm on a week-long beer break, just to prove to my wife that I can do it. It was not my idea, of course. But I'm humoring her since she went almost nine months without it and thinks I should be able to handle it. She'll drink all my Fresh Squeezed IPA.

You're so easily manipulated!

I got a reprieve yesterday. A friend is moving from VA to CA and we met him and other friends at a local brewery.

You want to get drunk?

You need to try some delirium-tremens beer

Yes, Delirium Tremens is a nice, strong Belgian, alright.

As to Cam's list of extreme beers, my personal opinion is that "freeze distilled" beverages are no longer "beer". I mean, basically all whisky starts out with mash/wort, so I fail to understand why pot distilling renders "hopped whiskey" but freeze distilling renders "beer". It's pretty hard to make a beverage that is fermented but not distilled more than ~18-20% alcohol, because there aren't any yeast strains that will tolerate such extremes.

Yes, yes - I know there is debate about whether or not "freeze distilling" should instead be referred to as "freeze concentration" because you are removing the water from the alcohol rather than vice-versa. I think this is a specious argument; in either case, you're using extremes of temperature to fundamentally alter the chemistry of a fermented liquid.

I think there is a place for such things; I just don't think they taste very good nor should they be broadly interpreted as being the same beverage as those unaltered by distillation subsequent to fermentation.

Bought some bottles today for the first time in a while. Looking forward to discoveries!

Not my list, Tom, but I know what you meant to say .

I've been trying a bunch of new beers, too.

Deschutes Mirror Mirror was fantastic (as seen above)

Great Divide Yeti Imperial Stout I had was far, far too bitter for me. I could tell there were good flavors in there somewhere, but damned if I could get to them.

Dragon's Milk Bourbon Barrel Stout was very, very good.

Bison Organic Chocolate Stout had really had very little body and flavor. It was almost like drinking a lager. Certainly no discernible chocolate flavor.