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Bottle Collecting?
I've been told, probably unreliably, that spiders are encouraged to cohabitate with the fermentos. Yum, spider beer!
No wonder every time I try a Belgian it tastes a little off.
So that Spider Tripel I saw the other day was real?
webby wrote:
I used to be a huge fan of James Page beer, but then the brewery got bought and moved to Wisconsin. I don't know if it is a difference in the water or the fact that they went to a longer neck bottle, but the beer just wasn't the same.
I don't remember which brewery it was, but I'm sure I've heard that the local water affects the beer.
Well I don't see how a dirt floor is going to change the taste of an already bottled beer. Although being in the dirt probably means it has been kept at a stable temperature, think of all the beer that has been aged in caves.
A lot of belgians still use open fermenters. They want the wild yeast to get in there and help the fermentation process. This is why it can be so difficult to produce a belgian clone type of beer. They have some very specific wild yeast in each area. Belgian style beers can be very complex because of this.
I actually used to really dislike Belgian beers, but they are like any other style of beer. The more you drink them, the more you acquire the unique taste of them. Now when I got out to buy beer, one of every three is probably a Belgian.
DT
I dont really collect bottles, but i do have 3 full Sam Adams Triple Bock that i'm holding on to.
I have on occasion collected a few bottles. I've got a bottle of Utopia and few other high alcohol brews. I even took Dogfish Head's recommendation and buried a few in the backyard...we'll see how that works out in a few more years.
DT
My uncle is fun of collecting different beer and wine bottle. He works as a seaman. He used to buy wine in every port. I've also noticed there were small bottles of wine in his table. I like looking all his collections at home.
dmofot wrote:
Well I don't see how a dirt floor is going to change the taste of an already bottled beer. Although being in the dirt probably means it has been kept at a stable temperature, think of all the beer that has been aged in caves.DT
That's interesting about the caves. I would have probably associated caves more with wine.
As for the water, I assumed different results were from slightly different mineral content in the water. I know of a small town where the tap water smells like sulphur. I don't think it's particularly good for anything other than washing your car.
Ricardo wrote:
dmofot wrote:
Well I don't see how a dirt floor is going to change the taste of an already bottled beer. Although being in the dirt probably means it has been kept at a stable temperature, think of all the beer that has been aged in caves.DT
That's interesting about the caves. I would have probably associated caves more with wine.
As for the water, I assumed different results were from slightly different mineral content in the water. I know of a small town where the tap water smells like sulphur. I don't think it's particularly good for anything other than washing your car.
Rolling Rock still has their caves and I believe you can take tours. Caves were basically a built in refrigeration unit, only you didn't have to pay for electricity... Keeping beer underground is just the same as keeping wine underground. You are more likely to have stable temperatures year round and it's usually just the right temperature for ageing.
As far as the water, if it's not good to drink I wouldn't use it for brewing.
DT