Euuuuuw?

You all know that my preference is toward dark beers; Porters and Stouts, last night, all that I had was some "All Day" IPA that I bought for friends visiting. In my opinion, there is not much difference between an "IPA" and, "Wild Pony Piss".

So, I looked in the 'Fridge and all there was, was IPA's!!!

I exhaled deeply and thought to myself, "How can I fix this?"

Easy!

I poured some Hershey's Chocolate syrup into the bottom of a tall glass filled with ice and poured half a can of Beer into it, it went down easy; added the third quarter can into the glass and it was better; dumped the last of the can (no more chocolate syrup added) and it was really good.

Okay, just go ahead and say it, "Euuw"!


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I was doing the IPA game for almost 3 years before I said, enough. Some IPA's can be refreshing but a lot of them are overkill, plain garbage and that's a sad thing to say. Once you start to approach that 7% ABV mark, the flavor just isn't enjoyable anymore. You can't take a big gulp of it if you're thirsty and often times these IPA's are just downright salty!

What I did, since I wanted refreshment, enjoyability and the option to just glug down a couple of big swallows was this: 30 oz insulated steel mug, club soda and an average ABV IPA and toss them all in the freezer together for 20 minutes.
Then I would take them out and pour the club soda in the steel mug first, followed by slowly pouring in the IPA. This was good. It even made some of the high ABV almost enjoyable.

I'm back to my roots though and I never buy IPA's any more. I like light lagers and heavy stouts. A pilsner or two as long as it doesn't come from an IPA factory.

Wimps.

Give me all the hoppy, high ABV IPAs you got, I’ll drink ’em.

And you're a sea level dweller.

So his pee is closer to the source? :mrgreen:

Mine only has about 70' to go down, but 35 miles till the sands start

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Originally Posted by WZ7U

So his pee is closer to the source? :mrgreen:

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I was referencing his proximity to oxygen rich air vs living in a thinner atmosphere. When you're that close to oxygen rich air for most of your days, you will struggle when visiting the mountains for a walk.

Sea dwellers. Peg legs. Scurvy rats. Alcohol has a more profound effect in the higher altitudes if you are not used to the thinner air.

I once watched a group on television get helicoptered to a snow covered mountain top. As they all got out of the airship, one woman lit up a cigarette and passed out after two draws.

I noticed on my trip to Wisconsin in 2003 that the air is different, thinner and the altitude was only 800 feet. My conclusion was, after very little research, is that oxygen levels al decrease the further north and south you are from the equator.
Air flow patterns probably play into this as they get their wind from the Pacific after it has passed over 2/3rds of the country. In my location the air currents bring the air in from both the Gulf and the Atlantic. At an average of 1100' in the Piedmont/Foothills where I live, our air is noticeably richer vs Madison Wis.

I would say that even at 2500' it is still richer. I don't notice much difference until I get on the high points of the Blue Ridge Parkway and do some hiking. I think the plethora of oxygen producing foliage helps out a lot in that respect.

Ah, I see where you're going.

Yeah, when I lived in CO it was nothing to go up in the mountains and be used to the thin air, not think twice about it. Flatlander relatives would visit and sometimes they would get a little blue in the gills climbing around exerting. My smoking was starting to be an issue then moved here to sea-level and it was a big do over. Went another decade before it became an issue again. Something to be said for having dense enough atmosphere. Never did any testing to see how alcohol and elevation relate, at least that I can remember. Toking, that's a whole nuther thing

I have the impression that the description "IPA" has been wrongly used for some time.
It is in fact "India Pale Ale" and was used in Britain to export beer to India and other colonies before the advent of refrigeration. Brewers would fully ferment the ale so as to leave very little sugar content thereby reducing re-fermentation. Adding quite a few hops also helped preservation.
The result was a pale beer of not more than 4% gravity, today I see UK brewers selling IPA with ridiculously high alcohol content so they are really "barley wine" and not suited to a summer "session" with friends.

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Originally Posted by KG4CGC

I was referencing his proximity to oxygen rich air vs living in a thinner atmosphere. When you're that close to oxygen rich air for most of your days, you will struggle when visiting the mountains for a walk.
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Just last month I walked for miles around the Grand Canyon at an elevation above 7000’. I don’t think living at sea level has anything to do with my appreciation for a nice hoppy IPA.

I’m envious. I’m not allowed anything alcoholic anymore, IPA or no IPA.

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Originally Posted by K6BSO

Just last month I walked for miles around the Grand Canyon at an elevation above 7000’. I don’t think living at sea level has anything to do with my appreciation for a nice hoppy IPA.

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:lol::clap::smoker:

I know. Or does it?
I liked nice hoppy IPAs, and now I don't. It's all good.

How did you appreciate the contrast being living at sea level and then visiting the grand formation and side question, did you imbibe in a nice hoppy IPA?

Mel walks in: WTF did you guys do to my thread?

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Originally Posted by WZ7U

So his pee is closer to the source? :mrgreen:

<snip>

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Here we (I) go again ... Is pee a different color out West? Does it have more blue in it or does it get kind of orange due to the drought and the proximity of citrus groves?

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Originally Posted by KG4CGC

:lol::clap::smoker:

I know. Or does it?
I liked nice hoppy IPAs, and now I don't. It's all good.

How did you appreciate the contrast being living at sea level and then visiting the grand formation and side question, did you imbibe in a nice hoppy IPA?

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It was not nearly so wet, and higher. And I did sample the products of a couple of the local brewers while I was there. One was v. good, the other was…an abomination. I couldn’t even finish it.

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Mel walks in: WTF did you guys do to my thread?

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Mel has been on the Island long enogh to know what to expect.

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Originally Posted by KG4CGC

Here we (I) go again ... Is pee a different color out West? Does it have more blue in it or does it get kind of orange due to the drought and the proximity of citrus groves?

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It’s what puts the P in IPA! Or maybe it’s the other way around.

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Originally Posted by KG4CGC

Here we (I) go again ... Is pee a different color out West? Does it have more blue in it or does it get kind of orange due to the drought and the proximity of citrus groves?

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It's been established that urine in North America has two different tints depending upon which side of the rocky mountains it is shed upon. Something about the yellow tint refracting light in differing degrees, or something.

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Originally Posted by WZ7U

It's been established that urine in North America has two different tints depending upon which side of the rocky mountains it is shed upon. Something about the yellow tint refracting light in differing degrees, or something.

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... and how much chocolate syrup you put in your beer.

Chocolate and Beer? Ugh

Could be worse. Could be Elon Musk eating okra.

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That's euuuuuuw alright

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The only thing I can find to like about Musk is that he’s so ugly he makes me look good by comparison.

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Originally Posted by K6BSO

The only thing I can find to like about Musk is that he’s so ugly he makes me look good by comparison.

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I've been playing with Google AI.

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Originally Posted by K4PIH

Chocolate and Beer? Ugh

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Don't knock it until you are desperate enough to try it.

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Originally Posted by koØm

Don't knock it until you are desperate enough to try it.

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I have had chocolate bocks or stouts before but i seriously doubt I will ever be desperate enough to put chocolate in an IPA.

I guess the question is, how MUCH Bosco did you put in your beer?
A teaspoon?

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Originally Posted by K6BSO

It was not nearly so wet, and higher. And I did sample the products of a couple of the local brewers while I was there. One was v. good, the other was…an abomination. I couldn’t even finish it.


<snip>

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(emphasis mine) Ayep. I know about those of which I considered to be ... an abomination.


You can't really age an IPA but you can a stout or any of the dark varieties. Samuel Adams made a very dark, high ABV, something. I believe the bottles resembled copper vats. It required at LEAST 2 years of aging. If you opened one upon purchase it had the taste of shoe leather with back notes of shoe dye.

Now as far as ''abominations'' go, the IPA crew has done this a lot, A LOT! I asked myself numerous times if the manager at the brewery just said, eh, good enough. Let's make some pretty labels and call it done. At the very least please, stop calling it an IPA and just let the public know ahead of time that this ain't your normal beer. Call it hop wine or fortified nighttime, sniffling, sneezing, coughing, aching, stuffy head, fever, so you can rest ... drink.

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Originally Posted by KG4CGC

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Double Ewwwwwwww!

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Originally Posted by koØm

Don't knock it until you are desperate enough to try it.

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Too late! Never again.

The thing with an IPA is that it's just easy to make. Just toss in hops or hop powder/concentrate, ferment and there you have it. Alcoholic brew.

Quote:

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Originally Posted by KG4CGC

(emphasis mine) Ayep. I know about those of which I considered to be ... an abomination.


You can't really age an IPA but you can a stout or any of the dark varieties. Samuel Adams made a very dark, high ABV, something. I believe the bottles resembled copper vats. It required at LEAST 2 years of aging. If you opened one upon purchase it had the taste of shoe leather with back notes of shoe dye.

Now as far as ''abominations'' go, the IPA crew has done this a lot, A LOT! I asked myself numerous times if the manager at the brewery just said, eh, good enough. Let's make some pretty labels and call it done. At the very least please, stop calling it an IPA and just let the public know ahead of time that this ain't your normal beer. Call it hop wine or fortified nighttime, sniffling, sneezing, coughing, aching, stuffy head, fever, so you can rest ... drink.

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I believe the Sam Adams you are talking about was the Triple Bock and di need additional aging after purchase. something like 35 to 40% abv. The double bock was good when available but almost as thick as syrup and in a standard bottle. at 14% abv it was mild compared to the triple. You can keep most IPAs, I prefer reds or darker myself although a properly poured black and tan or black and blonde is always a welcome sight.