The Craft Beer Thread

Quantum Theory said:
Not craft, but interesting.

1104fa29c1d2fe483de76193f5eba122.jpg


Like a slightly sweeter Corona, with some tequila added. Squeeze some lemon into it and it is beautiful... when you're in a tropical climate.

Surprisingly from the Netherlands.
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Where'd you get this!? Had that in Amsterdam and never managed to get my hands on it again. :cry:
I feel like crying right now...
 
OMB said:
Woodstock Mr Brown

Hazelnut dark lager

Something different and very nice
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Where did you get that tasty looking nectar on tap?

I'm busy with that I&G Irish Whiskey Finish right now...:love:
 
Not bad at all.
Nice bitterness to it.
Will buy again.
 
Roux, what's the Wild Clover brewery like? I heard their new one is quite impressive.
 
BCO said:
Roux, what's the Wild Clover brewery like? I heard their new one is quite impressive.
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The reno is very nice. We head there every second week and actually attending a birthday party there as well.

BTW. I'll be sure to pop in at the BLBS later today
 
Last night was their first beer and food pairing event. Place was fully booked and it was really good. Four course meal, each matched to on of their beers.

Edit: At Darling Brewery now, they know how do a proper MTB event with good refreshment stops.
 
Was at Harveys in sea point last night. Ordered a jack black pale ale on tap. Beer arrives and it's off: smells and tates sour. So I tell the waiter, who fetches the manager, I got the impression they didn't really believe me, but they were happy to replace it with something else.

This is the second time in probably about 3 months I've had an off craft beer on tap at a restaurant. I'm wondering if they actually understand that craft is unpasteurized and needs to be refrigerated 24/7. I'm also wondering if the suppliers are educating them properly in care and in expected taste?
 
morkhans said:
Was at Harveys in sea point last night. Ordered a jack black pale ale on tap. Beer arrives and it's off: smells and tates sour. So I tell the waiter, who fetches the manager, I got the impression they didn't really believe me, but they were happy to replace it with something else.

This is the second time in probably about 3 months I've had an off craft beer on tap at a restaurant. I'm wondering if they actually understand that craft is unpasteurized and needs to be refrigerated 24/7. I'm also wondering if the suppliers are educating them properly in care and in expected taste?
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Care for draught has always been a problem, I asked a barman the other day how often they flush and sterilise their lines, he just gave me a blank look and shrugged.
 
Cracked open a Kings Blockhouse...super metallic taste to it :(.
First dud I've had from them.
Ah well.
 
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