@[email protected] to [email protected] • 2 years agoI'd saw off my leg for my grocery store to start carrying something besides shitty IPA's and Budweiserlemmy.mlimagemessage-square248fedilinkarrow-up11.19Karrow-down175
arrow-up11.11Karrow-down1imageI'd saw off my leg for my grocery store to start carrying something besides shitty IPA's and Budweiserlemmy.ml@[email protected] to [email protected] • 2 years agomessage-square248fedilink
minus-square@BeefDaddySupremelink9•2 years agoThank you, totally agree on this. Give me a nice kosch or something else interesting
minus-square@Krombopulos_Michaellink5•2 years agoI feel it’s almost time to brew Altbier again. It will be good at the start of winter.
minus-square@[email protected]linkfedilink1•2 years agoThat’s the Dusseldorf style! Only thing I learned visiting there. I tried some unfermented one there, it was dope.
minus-square@Krombopulos_Michaellink2•2 years agoUnfermented or unfiltered? Unfermented would be extremely sweet, like having tea with 5 scoops of sugar in it.
minus-square@[email protected]linkfedilink1•2 years agoOh, that makes sense. :) Pretty sure it was unfiltered then.
minus-squarePootlinkfedilink3•2 years agoIn all my beer drinking days, I’ve seen a kolsh on the shelf or on tap maybe two times. Otherwise I’ve always had to brew my own.
minus-square@[email protected]linkfedilink3•2 years agoFor me it’s bourbon barrel aged pastry stouts and other barrel aged barley wines.
minus-square@[email protected]linkfedilink1•2 years agoAny kolsch paired with a clean pilsner is a nice combo.
Thank you, totally agree on this. Give me a nice kosch or something else interesting
I feel it’s almost time to brew Altbier again. It will be good at the start of winter.
That’s the Dusseldorf style! Only thing I learned visiting there. I tried some unfermented one there, it was dope.
Unfermented or unfiltered? Unfermented would be extremely sweet, like having tea with 5 scoops of sugar in it.
Oh, that makes sense. :) Pretty sure it was unfiltered then.
In all my beer drinking days, I’ve seen a kolsh on the shelf or on tap maybe two times. Otherwise I’ve always had to brew my own.
For me it’s bourbon barrel aged pastry stouts and other barrel aged barley wines.
Any kolsch paired with a clean pilsner is a nice combo.