Locked threads

[Rob Pincus]

Yes, Kent, they are doppels and they are HEAVY.  But the one served at the 'fest is less carbonated and a little sweeter than any that I have ever had out of bottle.

-RJP

[Pathfinder]

Ya know, I was going to post a snarky comment post about 5 pages on a thread entitled "Locked threads".

But then I see the topic veered waaaaay off course onto one of our favorite subjects - alcohol - so, nevermind . . . 

[JC5123]

Trying to get my GF to expand her beer horizons a bit. She has never had beer with flavor. Just the flavored water. Bud, Coors, etc. So when I introduced her to Fat Tire the response was, well, interesting. Probably a little too strong for her first. But I have got her starting to like some of the lighter beers, Easy Street Wheat being one of my favorites in that category.

[WatchManUSA]

What you describe sounds like what the Germans call "doppelbock," or doublebock, which, as they explained it, was originally the thicker stuff at the bottom of the barrel, which the monks who brewed it drank during lent to give them the nourishment they needed while fasting. 

Thus, I should think, the 5 brewskis you downed in '07 were the equivalent of two or three medium rare sirloin steaks. 

The doppelbock we drank in the aught mid-60s in Kassel also had the extra alcoholic content, which you didn't notice so much because of the thick body of the beer.  More than once I failed to remember how many I drank or how I got back to post when we were finished celebrating another day.  My head tried to remind me the next morning, tho, without any of the joy the beer had provided earlier.

Since this is now way off topic and is now a beer thread, and as a homebrewer, I know my beer styles.  A Doppelbock is an official recognized beer style and not, “the thicker stuff at the bottom of the barrel, which the monks who brewed it drank during lent to give them the nourishment they needed while fasting.”

Below is the story of the Paulaner monks Doppelbock.  The story gives some background on how the “urban legend” that Doppelbock is the leavinga at the bottom of the barrel.  Enjoy the story…

Literally, Doppelbock means double Bock(bier). It is one of Germany's "biggest" beers, typically with an alcohol content by volume of around 7%, but some Doppelbocks go up to 13% in strength. Doppelbock emerged in the late eighteenth century as a powerful lager variant of the old monastic strong beer, the monks' "liquid bread," which they traditionally brewed for the Lenten season.

Because the monks believed that liquids not only cleansed the body but also the soul, they would make plenty of liquid instead of solid bread from their grain, and then drink it in copious quantities...the more, the holier. Because the monks were society's role models in those religious times...as did the monks so did the common folk.

The first Lenten strong beer was brewed by Paulaner monks at Cloister Neudeck ob der Au in Munich. The Paulaners had arrived in Munich from Italy in 1627. They began brewing beer for their own consumption shortly thereafter—exactly when is not clear. Depending on which documents one can trust, the year was 1630, 1651 or 1670. The Paulaners felt, however, that such a strong brew with such delightful qualities might be just a bit too much of an indulgence for Lent. So they decided to ask the Holy Father in Rome for a special dispensation so that they could continue to brew it with a clear conscience.

The Paulaners dispatched a cask of Lenten beer to Rome for the pope to try and to pass judgment. During its transport across the Alps and along the burning sun of Italy, unfortunately—or fortunately—the cask tossed and turned, and heated for several weeks—a classic condition for causing beer to turn sour and undrinkable. So when the Holy Father tasted the much-praised stuff from Munich, he found it (appropriately) disgusting. His decision: Because the brew was so vile, it was probably beneficial for the souls of the Munich monks to make and drink as much of it as they could. Therefore, he willingly gave the brewing of this new, allegedly rotten, beer style his blessing. Little did he know...!

[Timothy]

WatchMan,

Thanks for the clarifiying before I did.  Facts are stubborn things.

Rum is the nasty leftovers from the bottom of the barrel.


"Molasses is a sticky syrup that still contains a significant amount of sugar. Sugar mill operators soon noticed that when it was mixed with water and left out in the sun it would ferment. By the 1650s this former waste product was being distilled into a spirit. In the English colonies it was called Kill Devil (from its tendency to cause a nasty hangover or its perceived medicinal power, take your choice) or rumbullion (origins uncertain), which was shortened over the years to our modern word Rum. The French render this word as rhum, while the Spanish call it ron."

[Sponsor]

[Clark Kent]

Watchman - I like your version better than the one the Germans told us (when they were prolly as lubricated as were we at the time).  Timothy - Never knew that about rum.   

One thing about alcohol that somebody told me once, prolly in the interest of encouraging teetotallery, was that alcohol is in fact yeast feces.  I suppose this might explain the expression sh*tfaced, which I do try to avoid now that I'm a maturer citizen, but telling me this by no means accomplished its intended purpose. 

[Timothy]

You are correct Clark.

Alcohol is a byproduct of the yeasties little flatulent steampiles!

Yummy!

[Timothy]

Beer was also a byproduct of producing bread!

[shooter32]

Beer was also a byproduct of producing bread!

Tim, our designated brewmaster

[tombogan03884]

 When I was in Vo Tech my Dorm RA told me that, so to needle him If I was going out drinking I'd tell him I was going to get some "Bug Juice" 

To get back on Topic, wasn't there some one who objected to "Thread drift" in their threads ?