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9XX Girl! · Posted: Sun Jan 10, 2010 6:13 am Post subject:

Give them the Bishops Finger. (Next best thing to a fine Porter in my books.

)

Here's another two Bishops Fingers

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924 (84) N/A 2 ltr - 5 Speed - BLACK - Project (looking for 200BHP, any ideas!)
924 (81) N/A 2 ltr - 3 Speed Auto - SURINAM RED (Metallic) - Near Original Spec (sticking with originality)
BOTH ON THE ROAD, BOTH USED EVERY-OTHER DAY

paulsmaroon924 · Joined: 20 Aug 2009 Posts: 176 Location: IRELAND

Your such a copycat!! That's what I suggested (bishops finger) albeit without the pictures....

9XX Girl! · Posted: Sun Jan 10, 2010 6:57 am Post subject:

jazz guy · Joined: 26 Nov 2002 Posts: 434 Location: Colorado

Always up for a little history lesson, especially when it concerns beer or Porsches! I'm more of a stout drinker than porter. Porters seem to have a little more of an earthy peaty flavor. A buddy of mine who loves porters and drinks a lot of them, calls it "mud beer".

Cheers, Brian

9XX Girl! · Posted: Sun Jan 10, 2010 8:15 am Post subject:

as i say its all down to taste i guess but, I'm not sure how your US beer is prepped. Stuff like Guinness has been pasteurized. It tastes cooked due the heat treating process. Un-pasteurized is so different but is not favoured among big brewers as it has a shorter shelf life. You need to buy from a micro-brewery. Also, the mass produced stuff has gone through a carbonating proses and tends to be artificially gassy.

Ideally, you want bottle conditioned (for off-license consumption) or cask conditioned (for draft). These beers still contain sediment (mud) and need to stand (for a day in the case of bottled beer and for 3 days in the barrel) or they taste rushed (muddy) . They then need to be decanted slowly so to leave the sediment in the bottle or barrel. Easier said than done in a dark ruby or porter cos you cant see it.

The big beer producers can't appeal to a mass market with all that faffing around so they use a process call finning. Finnings (beef fat or fish oil) is added after fermentation. The sediment then sticks to this fat and after a couple of days it is filtered. The fat sticks in the filter and thus removes the sediment, reducing the muddy flavour. Problem is you can then taste the fat.

Good beer is settled and not rushed, fresh and not pasteurized, decanted and not aggregated or fined.

But what do I know, I don't drink! (T-Total) I just taste and spit

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924 (84) N/A 2 ltr - 5 Speed - BLACK - Project (looking for 200BHP, any ideas!)
924 (81) N/A 2 ltr - 3 Speed Auto - SURINAM RED (Metallic) - Near Original Spec (sticking with originality)
BOTH ON THE ROAD, BOTH USED EVERY-OTHER DAY

jazz guy · Joined: 26 Nov 2002 Posts: 434 Location: Colorado

As a home brewer, I only bottle condition my beers. I don't force carbonate even beer that I keg. I can wait for the full yeast/carbonation cycle to run its' course. Most consumers don't like the sediment, so mass market beer is filtered in some fashion.

Pasteurization is terrible for beer flavor, I'm not sure why Guiness insists on the process.

I don't use any finings after the boil. I'll introduce some Irish moss near the end of the wort boil. That infusion helps to pick up the excess protein from the boil which clarifies the wort and gets rid of chill haze in fully fermented beer. I don't mind the sediment in the bottom of the bottle, as a matter of fact, I usually drink it at the end. It's mainly just the spent brewer's yeast that falls out after all the sugars have been converted to alcohol.

Cheers, Brian

paulsmaroon924 · Joined: 20 Aug 2009 Posts: 176 Location: IRELAND

I have to say I've only recently started drinking Chivas, blue label. It's a proper Trappist monk beer produced in Belgium. It's got a crazy amount of sediment and a stunning flavour and texture. More stunning is it's 11% alcohol content!!

924RACR · Posted: Mon Jan 11, 2010 12:04 am Post subject:

Unibrou in Quebec makes some excellent Trappist style ales and ale-on-lees, if you can find 'em. La Fin du Monde is one of my favs...

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Vaughan Scott
Webmeister
'79 924 #77 SCCA H Prod racecar
'82 931 Plat. Silver
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ZODIAC · Joined: 08 Apr 2009 Posts: 342 Location: West Haven, Ct

Rasta Monsta · Joined: 12 Jul 2006 Posts: 11733 Location: PacNW

Best IPA ever crafted by human hands:

Terminal Gravity IPA, Enterprise, OR
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Toofah King Bad

WeiBe (1987 924S 2.5t) - 931 S3

Benino · Posted: Fri Jan 15, 2010 4:05 am Post subject:

My favorite is Stone Smoked Porter

The Stone Brewery has become quite well known in the last few years!
I remember when I couldn't find anyone who had heard of it. I live about 5 miles from their brewery and I've been to their tour/tasting 5 or 6 times.

I'm also a fan of Rogue's Dead Guy Ale.
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1980 Porsche 924 N/A USA
1980 Porsche 924 turbo USA
1987 Porsche 944S USA

Imafordguy · Joined: 06 Dec 2009 Posts: 189 Location: Eugene Or.

Total Domination IPA, By Ninkasi in Eugene Or.

I have had Many favorite brews over the years. But I think this brewmaster has the twin to my tongue.

From Rougue I perfer the Imperial IPA, the Yellow snow is good too.
Rougue also brews Eugene City Brewery, they have a 100 meter IPA and 200 meter IPA... Very tastey.

And Rasta... Yes I really enjoy a Terminal. You should find yourself a pint or three of Ninkasi Tricerihops(sp?)... Lots of fresh hops, lots of flavor.
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81 Porsche 924
84 Porsche 944(parting it)
66 Ford f100
66 AC cobra kit car(major project)
64 ford f100 (429 SCJ)
62 Studebaker golden hawk gt
61 baja bug (with bad opel 1.8, looking at ford 2.3 turbo to flovo)

jazz guy · Joined: 26 Nov 2002 Posts: 434 Location: Colorado

moone924 · Joined: 05 Feb 2003 Posts: 869 Location: Douglas Wyoming

Got to love a IPA.

I really love Dry Dock's double IPA (Seven Seas Double IPA). I wish I lived in Aurora still, closer to the brewery. It's a nice treat to get my growlers filled now and then.

http://www.drydockbrewing.com
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Ryan Moone

Always shopping for a nice s2 931 to baby.
New philosophy : one car project at a time.

DOCO · Posted: Sat Jan 16, 2010 1:04 am Post subject:

beer made with hemp!!!only in canada eh!!go figure and its good too!!!

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