A hoppy New Zealand Lager. Crisp & sitting at a low 5.6%, brewed with all New Zealand hops. Pacifica, Motueka, and Nelson Sauvin hops give this beer refreshing grape and lime forward notes.
OT: Post different types of beer you've tried, and how it was.
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Our Hazy IPA has a creamy mouth feel with flavors and aromas of juicy citrus fruits and earthly pine notes. Brewed with Milk Sugar, Oats & Flaked Wheat Hop Profile: Mosaic & Citra.
Created to honor The Causeway Shack, one of the first things LBI visitors saw driving onto the island. Unfortunately, Hurricane Sandy destroyed The Shack, but it will always be remembered by Ship Bottom Brewery as our “Welcome to the Island.” The hops used in this IPA leave hints of musky, earthy, citrus, mango, tropical and stone fruit aromas. Hop Profile: Simcoe, Citra & Mosaic.
Hazy, hoppy style coming from the Green Mountains. VT IPA features late additions of Citra and Amarillo hops that deliver distinct notes of tangerine, mango, pineapple and grapefruit.
Flaked oats provide a smooth mouthfeel and hazy body while aromatic Munich malts give a subtle touch of biscuit and cracker flavors to balance the juicy hop profile. VT IPA marks the first widespread release to utilize a new yeast strain with juicy esters that complement the hop bill.
Flaked oats provide a smooth mouthfeel and hazy body while aromatic Munich malts give a subtle touch of biscuit and cracker flavors to balance the juicy hop profile. VT IPA marks the first widespread release to utilize a new yeast strain with juicy esters that complement the hop bill.
Rich and complex, this amber-colored lager is smooth and clean due to a cool fifty-degree fermentation, mellowing as it lagers. Well-balanced with a hint of hops presence, Oktoberfest is focused on the grain bill of Vienna, Munich, Caramunich, Pilsen, and Melanoidin malts.
A delicious Tripel:
Tripel is a strong, pale, Belgian-style ale that's often bottle-conditioned and dry. It's known for its spicy, fruity, and light alcohol notes.
Taste Profile…
Belgian Tripel is a strong, pale ale with a complex flavor profile that includes spicy, fruity, and sweet notes. It's known for its balance of malt sweetness, yeast-driven flavors, and a zippy alcohol presence.
Taste
The name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt found in a standard Trappist table beer. Traditionally, Tripels are bright yellow to deep gold in color, a shade or two darker than the average Pilsener. The head should be big, dense, and creamy. Expect a complex aroma and flavor: spicy phenols, powdery yeast, and fruity esters with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a strong beer with such a light body, but it can be hard to perceive in well balanced versions. The lighter body comes from the use of Belgian candi sugar (up to 25 percent sucrose), which not only lightens the body, but also adds various alcoholic aromas and flavors. Small amounts of spices are sometimes added as well. Tripels are notoriously alcoholic, yet the best examples hide this quality quite deceivingly, making them beers for sipping.
First brewed 1996; claimed to be based on a recipe from 1679 which used wheat, oat and barley. Tripel Karmeliet is a very refined and complex golden-to-bronze brew with a fantastic creamy head. These characteristics derive not only from the grains used but also from restrained hopping with Styrians and the fruity nature (banana and vanilla) of the house yeast. Aroma has hints of vanilla mixed with citrus aromas. Tripel Karmeliet has not only the lightness and freshness of wheat, but also the creaminess of oats together with a spicy lemony almost quinine dryness.
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Tripel is a strong, pale, Belgian-style ale that's often bottle-conditioned and dry. It's known for its spicy, fruity, and light alcohol notes.
Taste Profile…
Belgian Tripel is a strong, pale ale with a complex flavor profile that includes spicy, fruity, and sweet notes. It's known for its balance of malt sweetness, yeast-driven flavors, and a zippy alcohol presence.
Taste
- Spicy: A spicy kick from yeast and sometimes added spices
- Fruity: Hints of banana, pear, and orange from yeast-produced esters
- Sweet: From malts and sometimes added candi sugars
- Bitter: A firm bitterness that may leave a slightly bitter aftertaste
- A yellowish gold color
- A thick, bright white, and creamy head
- Typically ranging from 8% to 12% ABV
- The alcohol is well-integrated, often perceived as a warm sensation rather than a sharp taste
The name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt found in a standard Trappist table beer. Traditionally, Tripels are bright yellow to deep gold in color, a shade or two darker than the average Pilsener. The head should be big, dense, and creamy. Expect a complex aroma and flavor: spicy phenols, powdery yeast, and fruity esters with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a strong beer with such a light body, but it can be hard to perceive in well balanced versions. The lighter body comes from the use of Belgian candi sugar (up to 25 percent sucrose), which not only lightens the body, but also adds various alcoholic aromas and flavors. Small amounts of spices are sometimes added as well. Tripels are notoriously alcoholic, yet the best examples hide this quality quite deceivingly, making them beers for sipping.
First brewed 1996; claimed to be based on a recipe from 1679 which used wheat, oat and barley. Tripel Karmeliet is a very refined and complex golden-to-bronze brew with a fantastic creamy head. These characteristics derive not only from the grains used but also from restrained hopping with Styrians and the fruity nature (banana and vanilla) of the house yeast. Aroma has hints of vanilla mixed with citrus aromas. Tripel Karmeliet has not only the lightness and freshness of wheat, but also the creaminess of oats together with a spicy lemony almost quinine dryness.
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Our tribute to raspberries around the world, this stunning, berry-red wheat ale is the perfect blend of sweet (but not too sweet), tart and refreshing. A lightning strike of intense raspberry flavor, Rubaeus is here to help you celebrate summer all year long.
Rubaeus - Founders Brewing Company
With just the right amount of sweetness, Rubaeus is the perfect Raspberry Ale to cure your sweet tooth.
foundersbrewing.com
Tap 6: Mein Aventinus | Schneider Weisse G. Schneider & Sohn
Tap 6: Mein Aventinus is a Weizenbock style beer brewed by Schneider Weisse G. Schneider & Sohn in Kelheim, Germany. Score: 96 with 4,854 ratings and reviews. Last update: 04-04-2024.
www.beeradvocate.com
That review suggested it was skunky.. as if that represented every bottle rather than some poorly handled bottle. We've all had a skunky experience with different brews... we know it doesn't represent a good version of the same beer. I found it to be a flavorful larger.. like a kicked-up Bud.
Yeah, it happens. Had one beer in a six pack that was totally flat when I opened it.
to be clear, the Fomosa was not a "great" beer. Had it with a burger and was fair to good with it. Wouldn't go out of my way to find it.. but wouldn't turn one down if offered.
What's this thread's title?
"Post different types of beer you've tried, and how it was."
It is not, "search beer advocate for top beers and post them here"
Here ya. And I was referring to another beer - think it was local but can't remember what it was, not Formosa. I let the store know more from a quality control perspective so they could share the feedback with the distributor and/or brewery if they choose.
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