I’ve been down in Georgetown drinking many times but have never ended up in their taproom. I’ve got a few glass growlers of my own so I’ll keep them in mind next time I’m down there.
Pre-COVID, my go-to in Georgetown was Machine House Brewing. I almost posted about them earlier in the thread when English-style ales were the topic.
Brewing in small batches at our historic location in Seattle’s Georgetown neighborhood, we focus on high-quality beers of all styles within the British tradition. Our taproom serves as the premium location in Seattle for immaculately presented cask ales, served through beer engines and at cellar temperature.
Their Dark Mild and Best Bitter are awesome and the closest I’ve ever found to the beers I drank in England and Scotland when I visited in the 90s.
They aren’t filling third party growlers right now, but like I said, they won’t charge you for theirs if you stand your ground. They usually don’t even ask, but I’ve had to push back a little on two occasions (two different people). I’ve never had Machine House beer, but a total beer nut I work with says they’re his favorite brewery by far. For me, my search for the perfect beer ended when I found Manny’s.
I could google this, but how do they get beer up to 20%+ ABV? Special yeast? Other methods?
I would definitely like to try something like that, but based on my experience it seems like 10 or 12% is plenty, even for an imperial stout. For my palate at least.
Made a chocolate, caramel and vanilla milkshake stout once. After tasting Wiper&True milkshake in London. Brewed with lactose for abundant sweetness.
Vanilla is great in beers!
If I ever make it to your godforsaken country again, someone get me to try a good one of those barrel aged high abv adjunct stout things. I’ve tried one a handful of times and they have been God fucking awful. Right now I’m at about 75% they’re awful and you’re all lunatics, 25% I’ve never had a good one.
“Imagine brewing clean and balanced beers in the Deep South during the summer without temperature control. I think that we are truly on the edge of a brewing revolution.”
Oh yeah count me as a hater of anything that isn’t made with like cal ale yeast or pale malt. Beer styles throughout history were created because they were the best thing available based on local conditions. Any beer style created before refrigeration and microscopes were invented tastes like shit because they couldn’t do any better. You don’t need to burn the fuck out of your malt because you couldn’t ferment alcohol without your yeast tasting like complete ass afterwards anymore. People drank “sours” back in the day because they didn’t know yeast existed and thought fermentation was some magical blessing from god and if someone time traveled from the past and brought you a lambic from 1473 you’d probably throw up trying to drink it. belgian beers suck, british beers suck, all historical beer styles suck thats why people don’t drink them anymore outside of some hipster who really wants to tell you that they honestly enjoy some shit flavor screwing up their beer that brewers have been trying to get rid off for centuries. You don’t ever need to drink a barrel aged beer you can just pour a splash of bourbon into your stout if you want that flavor. Breweries can’t legally do that. Thank you for coming to my ted talk.
Thing is that brewing with my old local yeast in combination with modern hops and quality malts (and recipes, cleanliness etc.) we get amazing results!
Brewed with the autor of that article! =)
No totally a well made beer in any style is good but I used to deal with people all the time who thought they had to order a belgian dubbel because they wanted to be a beer nerd who experienced what monks drank while fasting in the dark ages and i’m like its fine just drink a damn wheat beer if it makes you happy.
A friend of mine from college studied to become a Sommelier, moved to Aspen and got a job at a pretty swanky restaurant, then got fired on the first day because he didn’t know how to open a bottle of wine.
Oh ya I could see how that could happen for sure haha. You don’t need experience to become a lower level sommelier/cicerone but if you watch the documentary SOMM there’s a scene where master sommeliers grill the shit out of people studying for the exam and make sure they know how to actually serve wine the correct way in a fancy restaurant.
When I took my exam there was a demonstration portion after you finish your written part that they video tape and so I spent some time looking around the internet for what people said happened during their test and practiced several different scenarios including watching this video like 20x
So the first person that finishes their test goes into a side room to do their video portion but the proctor didn’t shut the door right away so I just hear them loudly start with “Ok I’m going to be showing you how to clean a standard beer faucet…” and so I was able to sit there for 10 minutes before I started my portion just writing out what I was going to say and I probably aced that part despite never actually working behind a bar or cleaning a beer faucet.
I’m obviously referring to one of the world’s greatest beers in Bayerische Staatsbrauerei Weihenstephan’s Hefeweissbier which I definitely typed out from memory and didn’t have to google.
Now if you’ll excuse me I’m off to modern times lomaland fermentorium to drink some ICE and drain pour a taster of mega double monster park devil’s cut aged in rye whiskey barrels with single origin coffee.
Seriously though goofy I love and respect you and I’m jealous of your descriptions of all the fancy beers you enjoy when all I can say about what I drink is “this yellow beer tastes like a lemony bitter green plant thing”
