Coffee time...

Now wait, that was meant to indicate getting barley, hops, malt and yeast and making a huge mess in the garage :-)

Has anybody tried that Yiddish beer, HeBrew?

John

who is in charge of breakfast, coffee and all

Haven't seen any around here but they pretty consistently get good reviews over on Beer Advocate. Might be worth searching it out ...

ee.'

The malt is made from the barley. The left-over barley is then part of the mess in the garage.

Don't know if you were kidding, but there actually *Is* a beer named "Hebrew". The son of a friend of mine works for the brewery. Oy Gevalt!

Bob

Richard Henry wrote in news: snipped-for-privacy@h17g2000prg.googlegroups.com:

Nah, ya compost it down to fertilizer for the next time ya grow barley ;)

Not kidding, I've seen it in stores. But I've never tried it. We are into a different religion lately, the Belgian stuff brewed by Trappist monks.

John

The Belgian beer by the Trappists is excellent. Last time I was in Veghel, Holland, we made trips to the Nike distribution center in Belgium. Dinner time always included these excellent beers! Do you know where to get them in the US (Virginia area)?

Regards, Steve

No, but beer, especially the exotic stuff, is a big deal lately in San Francisco. "Beer is the new wine." The best (ie, worst) biker bar in town, Zeitgeist, a really strange tattoo-and-bad-boys joint, outdoor dining under the freeway ramp, has Chimay on tap. Go figure.

Try some Krait, a Belgian champagne beer, if you can find it. St Bernardus prior 6 is excellent, too.

John

Only in San Francisco could you find a biker bar named "Zeitgeist" - outstanding! BTW, do you know why they call it Chimay? Because normally she won't, but after a couple of those she may! *

Yeah, some of those monkish beers run 12% alcohol.

John

At last, a sensible use for religion

martin

When I lived in Germany one of our favorites (a local bier, like most) said, translated, "13% alcohol, guaranteed."

I brought a couple bottles home on a visit as a gift for a friend's dad, a kind of a grouchy 'ol cuss. He didn't like beer generally but opened one and poured me a taste.

Arrgggh! ruined by the travel; I was humiliated.

He glowed; said it was the best beer he'd ever tasted.

Cheers, James Arthur

I believe the Japanese beer "Hakusekikan Eisbock" clocks in a 28%.

Skol!

Ouch!

That has to be "fortified" or distilled up to that proof. Natural fermentation limits alcohol to perhaps 18% maximum depending on the "mash".

A lot of Sherry's are _nicely_ fortified ;-)

...Jim Thompson

"Jim Thompson" wrote in message news: snipped-for-privacy@4ax.com...

I get the impression it's not foritified or distilled, but I'm not entirely sure how that is.

Speaking of brew, after some quality copperwork today I concentrated some ethanol today. Fun to go from putting junk together to making something work in just a day. :-)

Tim

Why don't they just load the coffeemaker the night before, and put it on a timer? ;-)

Cheers! Rich