Big beers in Georgia

I'm in South Georgia and I haven't seen any of the big beers that the law is allowing now. My local retailer keeps telling me they are coming, but I think he is just putting me off. Anyone in Georgia seen any yet? I'm sure Atlanta has them.

bluestringer

Reply to
bluestringer
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You are correct Atlanta has a lot of them. For people in South Georgia, a trip to Jacksonville, FL is needed.

Reply to
Rajendra Gondhalekar

Yep! I live in Atlanta, and I went to the grocery store yesterday and noticed that there were all these new beers in .75 liter wine-type bottles... I looked on one, and it said "8% alcohol by volume"... Which seemed odd, because I thought it was illegal. I had no idea this law was passed until I looked it up on AJC's website. (I read news on google, so I don't get a lot of local stories)

Anyway... The only thing I've tried so far is "La Chouffe"... It's excellent. I'm going to a couple liquour store tonight to get some others. I don't even know what to look for though... One of my friends from Ireland said the Guiness Special is

10x better than the "shit" that's sold here... I'm going to see if I can find some.

Eric

Reply to
Eric Gibson

Guinness Foreign Export Stout is not sold in the US. Only in the Caribbean.

As for the new beers, you should visit one of the two Green's Beverage Discount Store locations to get a look at the marvelous new selection available. The pick of the bunch IMHO are:

Rogue Imperial Pale Ale Rogue Old Crustacean J. W. Lees V> > I'm in South Georgia and I haven't seen any of the big beers that the

Reply to
Rajendra Gondhalekar

Damn, we'll never get stuff like that here in South Georgia. We don't even get Sam Adams Double Bock. Maybe Columbus has some, I'll check next time I'm up there.

Reply to
bluestringer

How close are you to Jacksonville, FL? The GWCB website

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lists Paradise Alley on the Ocean as one of the best places to buy high gravity beers (at least it was until HB645 came into effect). They are supposed to have three coolers full of Belgian beers. I have never been there, but that may be the best choice for you. Thei information is:

Paradise Alley on the Ocean

831 N. 1st Street Jacksonville, FL 32250

(904) 246-2837

Reply to
Rajendra Gondhalekar

Well, I spoke too soon. Went to my package store today and they had Duvel, 3 or 4 different brews from Ommegang, John Courage, and some other stuff. I picked up a bottle of the Ommegang Belgian Style Ale and a six of the John Courage. I just finished the Ommegang and I must say it is the best beer I have ever tasted, but of course I haven't tried many because they were never available here and I rarely get out of town. Looking forward to trying a lot more now.

Reply to
bluestringer

I tried the golden ale from them last night... It's really good. It's wierd, because I usually like the darker/more flavorful of the commercial pasteurized beers I've ever drank. But I'm finding I like the lighter ales of the new stuff I'm trying... The darker tripels, like this "Ommegang" from NY I drank last night are a little too much for me right now.

Eric

Reply to
Eric Gibson

Tripels are not dark. They are quite light looking and fruity, but have a pretty high alcohol content. Among Belgian beer styles , Singles (more commenly called Belgian Pale Ales) and Tripels (sometimes called Belgian Strong Pale Ales) are light golden colored, while Dubbels (which are somewhat like a Porter) and Quadrupels (Sometimes called Belgian Strong Dark Ales) are dark colored.

Reply to
Rajendra Gondhalekar

"Rajendra Gondhalekar" schreef in bericht news: snipped-for-privacy@comcast.com...

Sorry, no. That is present-day BJCP nonsense. Tripel is light-coloured TODAY, because Westmalle tripel, light to amber, is so popular. Dubbel is Dark coloured, because Westmalle dubbel, dark, became so popular. In history, those designations were just degrees of higher OG. "Single" is only used by two breweries, one of them because Anglo-Saxons are bewildered by the name "Stimulo". "Quadrupel" is a commercial gimmick by La Trappe. Not more than 20 years ago, the Tripel van 't Hamerken, direct precursor to Brugse Tripel, was jet-black.

Why do you need pigeon-holes so much? And think that is whatever is in fashion now, has always been so?

JorisP

Reply to
Joris Pattyn

So, so, SO well-said! Thanks, Joris.

Reply to
Lew Bryson

I am not well versed in Belgian beer history, and what you said about the different styles may be true from a historical sense. However every Tripel I've had to date (whether from a Trappist, or non Trappist Belgian source, or brewed elsewhere in the Belgian Style), has always been a light colored but strong brew. So unless someone was drinking beer out of old historic bottles from some cellar, or had found some obscure currently produced beer labeled as a Tripel that is dark, he couldn't really make a statement like "The darker tripels, like this "Ommegang" from NY I drank last night are a little too much for me right now.".

To strengthen my argument, take the fact that Ommegang is not even listed as a Triple on either ratebeer or BeerAdvocate. The correct style category for it is Belgian Strong (Dark) Ale. In a perfect world unclear designations like Single, Dubbel, Tripel, Quadrupel will vanish and clear qualitative style titles like Belgian Pale Ale, Belgian Dark Ale, Belgian Strong Pale Ale, and Belgian Strong Dark Ale will replace them, But based on current practices, these terms are somewhat interchangeable, and the shorthand titles are sometimes more common than the proper descriptive style titles. So when I order a Tripel, get me a light strong beer, otherwise it's going back to the bar. If I wanted a dark beer, I'd have ordered a Belgian Strong Dark.

Cheers.

Reply to
Rajendra Gondhalekar

"Rajendra Gondhalekar" schreef in bericht news: snipped-for-privacy@comcast.com...

This is the reasoning fault I "attacked" you for. WHY for all that is good & beery, do you need "clear qualitative style titles" for? Unless - granted - for a homebrewers' competition (which I don't like anyway)? ESPECIALLY in "Belgian" styles. Consider this: if our Belgian brewers (I'm Belgian, if you didn't guess already) had thought along those pigeon hole-guidelines, do you think they would have earned the international admiration they have today? As MJ said, "the most ideosyncratic" in the world. Belgian styles developped regionally: brown sourish beers around Oudenaarde, Roeselare, Aarschot (all considerably different) - or a bit more bitter-sweet around Diest. Stong, pale blonde ales in the Antwerpen province. "British" amber ale types in "Klein-Brabant". And of course the lambic beers at Payottenland, or the Saisons from western-Hainaut. Etc. But even IN those styles, every brewer had his own little secret, jealously guarded in the family, and he considered the ways of the brewer in the next village as invariably inferior to his own. And they kept experimenting. There's only 2 real lambikblenders "stekers" left, today, but until the fifties, the blender was the big man. pre-war, every second farmer in the Payottenland made some lambic. Blenders came around in the village, testing the different pipes, and choose those they thought to be of enough quality for blending purposes. All the time, variations crept in - and then I could go on on the different harvests of fruit... If we read about your guidelines concerning "Belgian" styles, I don't know if I have to laugh or to weep. WHAT Belgian styles, for chrissakes? I have a suggestion for you: classify them in future following the #number of Wyeast used... Joris

Reply to
Joris Pattyn

This is a troll, right?

Reply to
Lew Bryson

I don't quite know how to break this to you, but citing online forums like those holds zero (0) weight, either authoritatively or statistically.

Reply to
Joel

I certainly hope so. But there are people out there who really believe stuf like that. (You can usually tell who they are when they take the ratings of online hobbyist forums very seriously.)

Reply to
Joel

Reply to
Rajendra Gondhalekar

I don't even think the RateBeer community takes those particularly seriously; there are a number of categories like "Belgian Strong Dark" or "Premium Lager" that are pretty much catch-alls for beers that brewers don't pigeonhole themselves.

--NPD

Reply to
Nick Dempsey

Attempting to appeal to authority by citing online sites where amateurs - inspired amateurs, perhaps, but amateurs nonetheless - are the "experts" does nothing to enhance your credibility.

Give it up, and quit trying to pigeonhole beers so much. The new extended limit on beer alcohol percentages in Georgia should be your cue to enjoy new styles, not try to stifle them with over- categorization.

Reply to
Oh, Guess

I don't think anyone was offended. Skeptical, perhaps even dismayed, but it takes a lot to offend us. Piddie, for example.

Reply to
Lew Bryson

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