I'm not a fan of the IPA style either, so it's annoying how much it seems to dominate beer lists for places in America, even for supposedly beer-centric places. I understand having a few, or maybe even giving it the biggest share of any style, given the popularity. But you can't have a good beer list with just one style! Especially such an extreme style.
Save the "what did you drink tonight" thread.
- Thread starter Kay Bixler
- Start date
I'm not a fan of the IPA style either, so it's annoying how much it seems to dominate beer lists for places in America, even for supposedly beer-centric places. I understand having a few, or maybe even giving it the biggest share of any style, given the popularity. But you can't have a good beer list with just one style! Especially such an extreme style.
Hmm just because something is bitter, is that necessarily bad?
As far as IPAs, they are definitely all the rage in the US at this time. And some of them are extreme, and disjointed in the way the way the hop bitterness is integrated so they are harsh and it's impossible to drink more than one or even some times to finish one.
But as I said above, I found enlightenment in VT. Several of the IPA/DPA from there carry their (extreme, to be sure) hops in an integrated fashion, and actually are still noticeably bitter, but smooth.
I went from an avid homebrewer and experimenter to no beer for years, due to GERD and the fact that the beers I liked, didn't like me. Now I'm going back a bit. I still prefer wine, most times but there are some things - BBQ is the big one - that I love to eat that seem just be better with beer.
This is a bit like suggesting that people give Allemand a try, but if you get the opportunity - I'd try a Heady Topper or something from Hill Farmstead. You might be surprised. I certainly was.
As far as IPAs, they are definitely all the rage in the US at this time. And some of them are extreme, and disjointed in the way the way the hop bitterness is integrated so they are harsh and it's impossible to drink more than one or even some times to finish one.
But as I said above, I found enlightenment in VT. Several of the IPA/DPA from there carry their (extreme, to be sure) hops in an integrated fashion, and actually are still noticeably bitter, but smooth.
I went from an avid homebrewer and experimenter to no beer for years, due to GERD and the fact that the beers I liked, didn't like me. Now I'm going back a bit. I still prefer wine, most times but there are some things - BBQ is the big one - that I love to eat that seem just be better with beer.
This is a bit like suggesting that people give Allemand a try, but if you get the opportunity - I'd try a Heady Topper or something from Hill Farmstead. You might be surprised. I certainly was.
Jeff Grossman
Jeff Grossman
He knows what is best.
I don't mind the bitterness as much as the sweetness that seems to dominate so many IPAs. English bitter is plenty bitter, but miles more attractive than most American IPAs for my tastes.
And I'm certainly not a beer geek, but I suspect freshness is a big factor, even in most serious restaurants and bars that serve beer. A friend who is a fairly accomplished homebrewer served me one of his 'Big IPAs' the other day that was full of flavor but so clean and much more integrated, as you say. And so fresh. I guess the issues are a bit different from wine in terms of keeping beer in good condition, but it doesn't seem like most places are any better at it!
To celebrate our 25th anniversary last weekend, we popped the cork on a bottle of NV Marie Demets Champagne Brut "Tradition", a recent arrival from Comrade Lyle. Very nice stuff, with chiseled acidity yet creaminess and a richness to the fruit underlying. Light enough on the toast to appeal to us, too (some amount of conversation was spent discussing our growing sensitivity to certain smells, such as many herbs and the toastiness of Champagne). The Reserve bottling we'll save for a later date.
Last night, with roast chicken in morel sauce, I opened a bottle of 2012 Montbourgeau Cotes de Jura Poulsard. Really light color, almost shading into rosé, with typical red fruit character and lightness on the palate. A bit of minerality, but overall seemed a bit simple in comparison to other Poulsards of my acquaintance.
Mark Lipton
Last night, with roast chicken in morel sauce, I opened a bottle of 2012 Montbourgeau Cotes de Jura Poulsard. Really light color, almost shading into rosé, with typical red fruit character and lightness on the palate. A bit of minerality, but overall seemed a bit simple in comparison to other Poulsards of my acquaintance.
Mark Lipton
Jay Miller
Jay Miller
2012 Abbatucci Rouge Frais Imperial - showing a bit harsher than previous vintages, okay but not remarkably pleasant. We'll see how it does on night 2.
Jeff Grossman
Jeff Grossman
Scherrer 2008 Pinot Noir, Sonoma County - poured a glass and put the rest away; lovely over the next two nights; very little of the Russian River cherry-cola thing and much more raspberry-rhubarb; fine tannins though hardly shy (it stood up to sesame-crusted pan-seared wild salmon and rare skirt steak).
Did I mention that I also drank another bottle of Scherrer's 2012 Rose recently? I held it for a year to see what happens. It remains good, slightly deeper pitch in the flavors but good body, good acidity.
Did I mention that I also drank another bottle of Scherrer's 2012 Rose recently? I held it for a year to see what happens. It remains good, slightly deeper pitch in the flavors but good body, good acidity.
Jay Miller
Jay Miller
2011 Clos Roche Blanche Pif
Purity and minerality, but a certain harshness. Reminds me a bit of the 1998 Cot. I'll put the other ones away in the hope that they will evolve in a similar fashion.
Purity and minerality, but a certain harshness. Reminds me a bit of the 1998 Cot. I'll put the other ones away in the hope that they will evolve in a similar fashion.
vaughn tan
vaughn tan
metras, fleurie, 2010: vibrating in the high registers, but everything in balance. pure, with red fruit and roses. limpid and relaxed. even better after an hour in the decanter.
from saturday: les vignes herbel, "la pointe" vv de 1920 chenin blanc, 2008: on opening, undrinkably acid, mildly oxidative-rich. and no discernible fruit of any kind. on the 3rd day, finally drinkable. dried melon and papayas, in a good way. urgently requires a savoury, hard cheese.
from saturday: les vignes herbel, "la pointe" vv de 1920 chenin blanc, 2008: on opening, undrinkably acid, mildly oxidative-rich. and no discernible fruit of any kind. on the 3rd day, finally drinkable. dried melon and papayas, in a good way. urgently requires a savoury, hard cheese.
Jay Miller
Jay Miller
2012 Meulenhoff Auslese Alte Reben Erdener Treppchen was delicious and layered last night. Even more so than with the duck breast it paired really well with some asparagus with miso butter and sous vide egg.
Larry Stein
Larry Stein
I've gravitated away from IPAs in the past couple of years. I'm tired of drinking pine needles, integrated or not. I'm not sure if one could call Ommegang a micro-brewery anymore, but the local Costco has a screaming deal: three 750s pack (Hennepin Saison, Rare Vos Amber Ale, Three Philosophers Quadrupel) for $10.
Last night:
'05 Coudelet de Beaucastel - In an ideal spot, silky and complex
Adrien Camut Calvados 15 year old - Just the thing for an after birthday dinner tipple. I hadn't had the 15 before, just the 6 and 12. The 15 makes the 12 seem like coarse firewater in comparison (which it's not, I love the 12!).
Last night:
'05 Coudelet de Beaucastel - In an ideal spot, silky and complex
Adrien Camut Calvados 15 year old - Just the thing for an after birthday dinner tipple. I hadn't had the 15 before, just the 6 and 12. The 15 makes the 12 seem like coarse firewater in comparison (which it's not, I love the 12!).
U
Unknown
Guest
whenever I've been too far away from a real wine store and have needed an inexpensive red for a non-geek situation, Mont Redon CdR has never failed me.
Jeff Grossman
Jeff Grossman
Agreed.
Jay Miller
Jay Miller
Disagree. It has too much grenache in it.
U
Unknown
Guest
Wait, I didn't say what specifically it has never failed me at.
U
Unknown
Guest
whenever any of my friends are too far away from a real wine store they drink up my ducroux regnie.
i'm told that it beats teh alternatives.
fb.
i'm told that it beats teh alternatives.
fb.