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(Huffington Post)   Rogue Ales to create beer out of yeast from brewmaster's facial hair. Mmmm...beeeeerd   (huffingtonpost.com) divider line 69
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3390 clicks; posted to Main » on 27 Sep 2012 at 11:04 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-27 01:02:26 PM  

Bruxellensis: IntertubeUser: I know how science works, yet this still frightens me.

Also, my girl has a yeast infection. Could she be an aspiring brewmaster?

Nope. Completely different kind of yeast. Brewer's yeast is Saccharomyces cerevisiae.


and, of course, Saccharomyces pastorianus, or *gasp* Brettanomyces bruxellensis.
 
2012-09-27 01:03:08 PM  
Oh, also, this is old news. I'm surprised it hasn't made the media rounds until now.
 
2012-09-27 01:04:44 PM  
Their beers are decent. Not $6/22oz great . . but not bad either. I think their hazelnut brown is pretty tasty. There's a place near me that fills growlers for $9.

I think the one great contribution that Rogue has made to the beer world is their Pacman yeast. That stuff is wild. The last time I used it I got 84% attenuation, which means that you can use it to brew extra strong ales that aren't disgustingly sweet or that don't need a ton of hops to keep balanced. I want to be able to be able to drink medium hopped 8% beers that don't taste super sweet.
 
2012-09-27 01:08:55 PM  

brewthunda: Their beers are decent. Not $6/22oz great . . but not bad either. I think their hazelnut brown is pretty tasty. There's a place near me that fills growlers for $9.

I think the one great contribution that Rogue has made to the beer world is their Pacman yeast. That stuff is wild. The last time I used it I got 84% attenuation, which means that you can use it to brew extra strong ales that aren't disgustingly sweet or that don't need a ton of hops to keep balanced. I want to be able to be able to drink medium hopped 8% beers that don't taste super sweet.


+1 for Pacman
 
2012-09-27 02:03:36 PM  

blatz514: What's next, pubes?


It's been done.

Bearded Clam
 
2012-09-27 02:19:33 PM  

Mutated-Snoopy: blatz514: What's next, pubes?

It's been done.

Bearded Clam


Would you look at that. To quote Beerfest: "I wanna stick my dick in it."
 
2012-09-27 04:28:01 PM  

Hawnkee: It's going to taste like his wife.


Really? No one caught this genius comment. I am dissapoint.

/golf clap
/I LOLed
 
2012-09-27 04:33:24 PM  

Bruxellensis: IntertubeUser: I know how science works, yet this still frightens me.

Also, my girl has a yeast infection. Could she be an aspiring brewmaster?

Nope. Completely different kind of yeast. Brewer's yeast is Saccharomyces cerevisiae.


I thought so also. But then how is hoo ha beer possible?
 
2012-09-27 04:38:16 PM  

skullkrusher: CHAOtipper: If it is as good as any of his other beers, I will happily drink a few. John Maier makes some of the most delicious beers this side of Oregon. I hope they have it on tap at the hops farm in Independence.

plus he gets some serious, Grade A pootang

/different John Maier?


Bigger than his body gives him credit for?
 
2012-09-27 05:19:27 PM  

IntertubeUser: Bruxellensis: IntertubeUser: I know how science works, yet this still frightens me.

Also, my girl has a yeast infection. Could she be an aspiring brewmaster?

Nope. Completely different kind of yeast. Brewer's yeast is Saccharomyces cerevisiae.

I thought so also. But then how is hoo ha beer possible?


The answer is in the comments (#3 & #4).
 
2012-09-27 05:24:56 PM  
Just came here to say that I bought a bottle of their Bacon Maple crap last night because I was curious. It was expensive as all hell and, bar none, the most disgusting beer I've ever tasted. I had to dump the entire bottle after a couple sips. I'll never purchase a Rogue beer again after trying that abomination.
 
2012-09-27 07:22:52 PM  
Hahaha, craft brewery. I don't care what they call themselves... or care that it could be produced in between batches at the shiatz factory, or some granola beer jesus guys garage.... or care that some guys on the internet believe the mixture of plants in my beer is wrong...

All I know is I really enjoy Rogue Yellow Snow IPA, it's my favourite.

Haters gonna hate.
 
2012-09-27 07:25:49 PM  
I'll take anything made by Stone over anything made by Rogue... Any day of the week.

That said,

24.media.tumblr.com

is some amazing farking beer.
 
2012-09-27 07:41:05 PM  

SirTanon: I'll take anything made by Stone over anything made by Rogue... Any day of the week.

That said,



is some amazing farking beer.


You arrogant bastard

/my bro's bachelor party began at the stone brewery. hic
 
2012-09-28 05:13:54 AM  

Slu: Professor Science: ...award-winning brewmaster John "More Hops" Maier."

So this is the asshole I can blame for the shelves being filled with beer that tastes like grapefruit peel and grass clippings gently moistened with fermented malt?

Thank you! Sometimes I feel like the only one who dislikes the extreme hoppiness of everything these days.


I hate hoppy beer. Bitter flavors are supposed to discourage you from consuming them, and it sure as hell works on me.
Fark IPAs, they taste medicinal the way Listerine Gold does.


skullkrusher: Hops are a necessary flavor addition


I think it is necessary to add them to call it beer now, but historically there have been beers that used all sorts of different "bittering" agents, some of which were not all that bitter; herbs like thyme, or juniper, or even pine for instance.


Professor Science: GRCooper: Craft brewers now seem to be putting out two types of brew - something that tastes like I'm chewing on a mouthfull of hops or "stouts" that taste like a liquified candy bar.

Bleh

Keep your umpteenth Dark Lord remake or IPA made with yoir clever hops blend and give me a good pilsener

Sickly sweet (and/or burned) malt syrup is the other end of the "I Don't Know What the Fark I'm Doing" school of brewing. Good beer is a matter of balance. A porter with correctly roasted malt supported by a decent hop background is a thing of beauty and wonder, but it takes work to get it right.


I'd rather drink one of those malt syrups than a well-made IPA to be honest. Even very low-bitterness, super-dark stouts have never tasted sickly sweet to me anyway. In fact more like coffee or very dark cocoa. It should be said that I really, really dislike bitter hop flavors, and a porter with a "decent hop background" is a beer I'd probably like less than one with a weak hop background, so my palate is obviously different from a lot of beer drinkers. Hell, the first beer I actually liked was a sour.
 
2012-09-28 04:32:48 PM  
pixel.nymag.com

Roger Ailes' beard
 
2012-09-30 10:44:19 AM  

Gawdzila: I think it is necessary to add them to call it beer now, but historically there have been beers that used all sorts of different "bittering" agents, some of which were not all that bitter; herbs like thyme, or juniper, or even pine for instance.


I had juniper beer (jeneverbier iirc) in Amsterdam, it was strong but very good, coming from this gin-lover. It was a huge change of pace from the white ales and lagers that were omnipresent there.

Bruxellensis: IntertubeUser: I know how science works, yet this still frightens me.

Also, my girl has a yeast infection. Could she be an aspiring brewmaster?

Nope. Completely different kind of yeast. Brewer's yeast is Saccharomyces cerevisiae.


You can make a beer or wine with any kind of yeast that can eat carbs, which is almost all of them, including the feminine varieties. Not all of them produce something palatable, probably either too sweet or too dry, but with enough tweaking I think you could get something drinkable out of almost any of them in some very, very different flavors than what most people are used to. I'd try a batch of any of them, and try not to grimace too much.

/I would hate to be the guy who ends up with the mother hair in his can.

Professor Science: ...award-winning brewmaster John "More Hops" Maier."

So this is the asshole I can blame for the shelves being filled with beer that tastes like grapefruit peel and grass clippings gently moistened with fermented malt?


The cynic in me says that the entire hop-craze was started by brewers giving in to demands by grocery stores to make their beer last on the shelf for a year or more. Hops are a preservative, not a flavorant, ffs.
 
2012-09-30 10:54:07 AM  

GRCooper: You're not. Craft brewers now seem to be putting out two types of brew - something that tastes like I'm chewing on a mouthfull of hops or "stouts" that taste like a liquified candy bar.


There are decent lagers, even pilsners available from crafters, that taste nothing like Natty or MGD or Bud.

Also, I really enjoyed my first "chocolate stout," and still appreciated my second one. After the third, I realized it was a stupid trend that had all but pushed out the decent stouts and porters that I was craving. All that's left on tap anywhere is Guinness.
 
2012-09-30 11:56:51 AM  

foxyshadis: You can make a beer or wine with any kind of yeast that can eat carbs, which is almost all of them, including the feminine varieties.


Wanna know how I know you don't know what you're talking about?

foxyshadis: Not all of them produce something palatable, probably either too sweet or too dry, but with enough tweaking I think you could get something drinkable out of almost any of them in some very, very different flavors than what most people are used to. I'd try a batch of any of them, and try not to grimace too much.


You have no idea what you're talking about. Seriously.

"Yeast is yeast! LOL!!1!!!one1!1!" 

The only way that what you are saying is remotely factual is if you're talking about varietal Brettanomyces or Saccharomyces strains. Candida can be pathogenic, and grows in a different way and in different environments than Brett and Sacch. That girl that claims to have made the pu$$y beer is either full of shiat, or doesn't know that some other strain of yeast took off fermentation rather than the Candida.
 
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