I'm not going anywhere near that effluent. Fruit in beer can be a very good thing, but only if done correctly. The Belgians are without a doubt the best at it, but even with them you have to know what to buy. My favorite American fruit beer by far is Kalamazoo/Bell's Cherry Stout. As far as wimmens, it's been my experience that wimmens who drink beer are always the most fun.
I nominate BDR for Poster of the Year for 2007 and I challenge all of you to come up with anything that you like more than the picture above. That's what I thought!
While the majority of French beer is, as they say, "zee horse pees", beers from the northern part of France, along the Belgian border, tend to be very good. They brew a style called biere de garde that is very similar to Belgian saison - a quenching and fortifying brew that is made in the winter and then cellared until the summer harvest. La Choulette is a very good brewery, and their Christmas seasonal kicks ass.
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Will a non-hangover producing beer make it into BDR's fridge? BTW BDR it's about time for another picture of your famous fridge!! Hangover Free Beer
I see that the Victory beer has changed their packaging a little! And your photography is better!! Impressive!!
That's actually the same Victory (PA) six pack holder with different beers in it, Doc. In the old picture the beers in it appear to be from New Belgium (CO). The beers you see in the front now are Samichlaus - a 1988 and a 1993 - from the days when the beer was made in Switzerland by Hürlimann. As for the picture, it was taken with a much better camera. The old one was taken with an old Intel digital camera, little more than a toy by today's standards. I expect there's plenty of beer in there that you would enjoy, AJ
Rick a serious question....since you have so many great beers, beers I didn't know even exist, are they all optimally stored at the same temp? Have you loaded the fridge to account for that...ie it's colder down low and warmer up top (I don't actually know that of course)? Thanks.
That's actually a very good question, Doc. I cellar at a commercial wine storage facility where I have five 24-case lockers. Three lockers are devoted to beer and two to wine. The facility is kept at a stable 55-57 degrees and 70% humidity. The temperature allows the beer and wine to age without spoiling, and the humidity helps to keep the corks from drying out. My beer fridge in the garage is primarily my staging area. That's where I keep beers I recently bought until I take them to the lockers, and where I store beers that I bring home from the lockers until I drink them. Because I keep the beer fridge temperature lower than the lockers, it's also where I store my oldest beers, given that they can be more fragile and the lower temperature slows down the aging process. The beer fridge also allows me to keep a shitload of beer available without clogging up the fridge in the house, and since it's in the detached garage I have easier access to it while doing yard work or barbequeing, foiling to a degree Kim's ability to keep track of how many beers I've had. :wink:
Great minds think alike, BDR. Well, sort of. My garage refrigerator serves as my staging area as well. It also serves as my only storage facility. I keep the temperature cold enough that ice crystals form in the bottles. Spoilage is never a problem as I drink it quickly and have two adult sons to help pick up my slack. I basically keep my collection simple.... Coors Light, Red Stripe, Killian's and the occasional derivative of Sam Adams. I guess you could say I'm in to quantity more than quality. My favorite beer is free beer. Invite me over? 8)