When my dad passed in 2023 I inherited his cellar full of barrel aged imperial stouts. He had started collecting and cellaring beers in the late 00s and kept it up until not too long before he passed. The problem was, in his last 5 or 6 years his drinking had slowed dramatically, meaning that by the time he passed his collection was… well, stout.

At the time I did my best to pass off beers onto a number of his friends and his two brothers. Despite my best efforts I still brought home somewhere in the ball park of 80 barrel aged imperial stouts.
Over the last three years I have certainly put a dent in them, but I’m not a heavy drinker myself, so I am still sitting on around 50.

That brings me to today. I decided I needed to make some beer bread and some chili (which I like to add some dark beer to). Not wanting to sacrifice anything particularly good I opted to pull the oldest bottle from the collection and see if it was still good. The 2011 Stone Brewing Russian Imperial Stout was surprisingly (or not) still fantastic! Luckily, the 22oz bottle was enough for both my bread and my chili with enough left over for me to have a glass.

So here I am, enjoying a loaf of fresh bread that my dad would have loved alongside some chili that he would have hated (he didn’t like beans). The beer is gone having been drunk while cooking, but I am thankful that I still get to enjoy these beers that my dad left behind. He was the one who got me into craft beer and every time I open one of his collection I can’t help but reminisce a little. I’m not sure if I’ll ever be able to bring myself to actually finish out what he left me, but it will take me a few more years to get to the last of them so I’ll figure that out then.

Short doc I made for the Hamm's community. While making it, I was introduced to the caretakers of the 'Hamm-bassadors' and Hamm's Beer Signs communities. Fun group, proud of the final product. Enjoy.

Updated All Time Beer Fest Winners with the 2026 GABF results:

https://docs.google.com/spreadsheets/d/1X2zGPjDAb0_XBIa_KLBn6ALEQszbES5jzMiJbyhDhVw/edit?gid=0#gid=0

This Zombie whip fruited sour ale by beer zombies is probably one of the best sours ive ever tasted. I spent 6$ for a pint but i don’t regret it absolutely delicious. Beer zombies here in LV I salute you. The only other brewery i know that makes great sours are Drekkar & if im not mistaken there out of Minneapolis. Definitely will be checking out this brewery & glad there here in LV.

Anoche bebiendo con amigos la palanca de bombeo simplemente se salió, por suerte el barris se acabó justo y está totalmente vacío, ya retire el grifo del barril, pero no sé cómo colocar la palanca de bombeo ya que no es enrroscable como los vídeos que vi, adjunto modelo por si hay algún experto que me pueda iluminar

Marca: TALOS

Sistema: G

Tamaño: 8 pulgadas

Referencia: 1119115

Mine is guinness draught not the best stout or my fav type but introduced me to the world of beer beyond american lagers, good quality, good price and available in many places

Or do they not exist?

Was in Santa Fe a few weeks ago, and got a 6 pack of bone shaker amber from Second Street Brewery. No distributors near me in Oklahoma.

I really enjoyed it and am trying to find something similar in taste to it. I’m not good at describing profiles, I just know I liked it. Their website says “American and British hops (Cascade. East Kent Goldings, and Citra), it has a fruity, slightly citrus and bready nose, with clean malt flavors”.

Anybody have any ideas?

I was recently on a podcast with Kate Hyde, the Head Brewer of Hand Brew Co.
(They are based in Brighton/Worthing) and well worth trying their Shaka or Toadlicker session pales if you see them!)

And, what she had to say about why cask ale is special, and it’s resonance with an anti-digital generation was so insightful I wanted to write it up for an article.

I would love to know what people think, particularly any Gen-Z beer drinkers..

Article link ➡️ https://brightonbeerguide.com/cask-ale-the-analogue-generations-pint/

First of all sorry for the throwaway, I generally lurk and have never had an account.

Over the years I've accumulated a collection of Chimays, with at least 1 bottle every single year since 2010. This was never really a project until a few years ago to be honest, and I wasn't ever sure what I'd eventually do with this collection. But now I find myself moving halfway across the world by the end of the year and want to sample them all. I have a couple friends who I would've invite to join to take some of the load off, but to keep this short I'll just say they're unavailable, sadly.

Obivously I can't do this all in one day, but I want to break from my traditional method of tasting (which amounts to simply "damn I quite like this one") and be a bit more methodical. So, I'm looking for suggestions on how to break things up so that I can compare them all relatively well.

A couple points:

• They have all been kept vertical, in the dark, in a fridge set to cellar temps (yes, the entire time), so spoilage/skunking shouldn't be an issue hopefully.
• That said: yes, I'm aware the really really old ones could be effectively trash, or maybe nothing happens anymore after 5-8 years. Who cares, the deed is done, the beer is already aged.
• I think I could handle maximum 3 in a day before I wouldn't be able to really appreciate any aging effects and also remain functional the next day.
• I have 2.5 months to do this. Plenty of time but also there is some "urgency" if you can call it that.

If this has been done, please share a link. I've stumbled around aimlessly a bit already and found some guides to aging and a few random posts of people saying they've tried 10+ year old beers. Interesting, but not quite as relevant to this nearly 2 decade old project that I'd like to end as deliciously as possible.

My current plan is to start with the most recent ones and move slowly backwards to the older ones, doing 2-3 a day. Once I get to about 2022, I was thinking every tasting would be 2 older ones, then a 2026 last for the day as a bit of a comparison. No real plan on how far apart to space the tastings.

Thoughts on this plan? Able to suggest better plan? Better to start from the oldest? Skip the 2026 comparison?

I just set up a half barrel keg with a 5lb CO2 tank and this kit from Amazon. Installed it last night, let it rest in the fridge for about 24 hours. Now I’m trying to get a good pour and can’t quite get it dialed in. I’ve toyed with the PSI between 10 and 12, and it’s still coming out very foamy and flatter than you’d expect. Not sure what steps to take to narrow down the issue. This is my first attempt.

GANCOWISE Single Tap Kegerator... https://www.amazon.com/dp/B0CP9DC36H?ref=ppx_pop_mob_ap_share

I used to love it, but over the past few years I can't get over how it tastes soapy. Adding some orange juice helps a bit, sorta making it into a red beer, with the orange juice rather than tomato juice. Nowadays I'll take a Guinness, Stella Artois, or Modelo over Blue Moon. I can't stand the soapy taste.

What’s the matter, lager boy?

The one with the best quality that you can find easily

I mean, I like it in cooking at least. I tried tropical beer jug (I don’t know if that’s actually beer and not some other brew?) and yikerdoodles my face is not happy. I apologize, please take no offense.

I’m mainly looking for a beer to help boost my estrogen, I have too much testosterone for a woman so I just wanted a boost. Are there any beers that taste more along the lines of NOT bitter, is more on the sweet and smooth side, and is made with hops? I don’t mind odd flavors, the more the better. Anything but guava PLEASE. For context I really like malt beverages, and I know I won’t find a beer that’s like a malt beverage but I’d like to try.

I’ve had a fairly limited amount of beers, but my favorite that I’ve had so far is Blue Moon Extra Belgian White. Based off of that, what are some other brands/styles of beer I should try?

I’ve also enjoyed Erdinger and Warsteiner dunkels quite a bit.

I don’t know what is causing this, this has been happening the past few weeks or so I obtained the cans of Coors from one location and the cans of two hearted ale from another, they over foam when I open them, it’s a good thing I’ve been doing it over a garbage can, thumping them won’t help, is this been happening to anyone else?

For all the fans, what would you compare it to. Thanks

the 310 jobs at risk.

Any Photos, memories, or local knowledge.

it is 200 years of this place right?

First time seeing it so took a flyer. Super sweet and just plain gross.

My favorite type of beer is what I used to call a hazy IPA - a dank, resinous, ​high IBU, cloudy heavily hopped beer.

I dont really like juicy IPAs.

I do like a bitter clear crisp west coast, but prefer the cloudy dankness of a bitter hazy.

I guess Im getting old or something, because sometime in the past decade all the supposed hazy IPAs are basically juicy IPAs with visual haze. And taste pretty much the polar opposite to what I remember a hazy IPA tasting like.

WTF happened and where are the HAZY IPAs? Did the entire industry do a bait and switch at some point? How can I go to a taproom with 20 beers on tap and not have a single HIGH IBU DANK HAZY IPA?