It's not overrated. It remains one of the greatest beers of its kind ever made. It's just not quite in the most popular current style, even if it helped create that style.
Its still a really good beer, but oh how I miss the days of the festivals I would play at in 2014 where I would have a few 4 packs in my cooler (bandmate lived in Burlington at time and knew brewer) and I would sell them to wooks for 18 bucks a can. (2 for 30 though, bro!)
Both you and Hooper are correct. Reminds me a lot of my time in coffee. Everyone crawling over each other to find the next new thing and report on it. Sometimes they were right. Sometimes they were very wrong. And meantime the OGs who created the specialty coffee space were still chugging along delivering the goods, but leaving the really experimental stuff to others. And I mostly still by coffee from the OGs as it's in my wheelhouse and I know they have better overall QC standards.
For an all in communist pinko you have quite a few capitalistic tendencies.
Naukabout had live music on Saturday. This was the second band. It's a fun spot. Cape Cod Beer is worth visiting too. The beer is just so-so (although some better stuff there than you see in stores) but the outside area is nice and they often have live music as well.
Ha, yes. That's the beauty of CT., nothing is too far away.
Was going to make the trip up to Tree House but only letting you have 2 beers on their campus is a turnoff. That's the kind of destination where I would want to spend all day there. Plus I've tried a couple of their beers and you can get excellent juice bombs all over CT. now.
I agree it’s a legend and I can still remember to this day my first Heady. I think Focal is probably better in my opinion.
What did you think of OEC?
People have been posting photos on Instagram of insane sunsets up the beach.
Focal and Heady are classics and great drinking IPAs. What’s happened is that people came to craft beer after the milkshake IPA was introduced, and their beer drinking palates have come to expect ultra-sweet hop slop with malted oats and flaked wheat. I prefer an IPA that sits between both styles. But I would never turn down these two classics from The Alchemist.
I liked it a lot but didn't get to experience it enough. Was only there for a flight as it was our first stop and tried some off the beaten path offerings I haven't seen anywhere else. Cool place that's doing different things than anywhere else and they have Zuppardi's pizza. I'll be back.
Beer flavored beer is making a comeback. Breweries are taking notice of palate fatigue from fruity pebbles adjuncted kettle sours and Mountain Dew syrup beers.
I like German styles, just not most of the iconic German or Czech hops (especially Saaz, but Tettnang or Hallertau aren't great either). Treehouse had a Pilsner I almost got, because it was made with New Zealand hops. Might have been really interesting.
Get it. Tasman Bay. It’s a seriously refreshing pils with Motueka and Nelson. Bright and fruity flavor profile for a pils.
I'm well past the point of thinking that some of you have lost your way.
I’m not sure who you’re addressing here since most of us appreciate the exact heritage styles you’re talking about.
Come on man. Almost all of these IPAs have four ingredients. Water, Barley, Hops, Yeast. A few have more than that. The biggest change is in (a) new Hop cultivars (b) using different yeasts and (c) technique: namely hopping late, with minimal hopping during the boil. Boiling hops extracts bitterness. Hopping later allows hop esters to permeate the mash with less bitterness. For @storrsroars it is somewhat similar to Cold Brewed coffee in that respect (more like hot but not boiling). The fourth factor is freshness and no preservatives. These on-site beers are fresh, usually unfiltered and haven't been on a truck or boat for months or stuck in the back of a liquor store. It's farm to glass.