Thursday 2/28 at The Dive - Scott Ricciuti and beer
Scott Ricciuti, world famous, handsome, debonair, salt connoisseur and purveyor of fine music will sing and play his guitar this Thursday at The Dive Bar. Accompanying him will be myself on drums and a very special guest Dave Bellenoit on Bass. You may remember Dave from great bands such as Childhood and The Kidz or from lighting himself on fire outside a club in Newton in the mid '90s.
Music kicks off around 8pm and will go until later in the evening. There is no cover charge, and the best beer around.
Brian Jones Birthday Feb 28, 1942
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Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
Allagash Tripel will be on cask!
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
trouser and i will be there. thursdays at the dive rule, and i'm all over that allagash tripel.
hey alec, i challenge you to get creemore springs out of ontario. best lager ever.
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Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
"hey alec, i challenge you to get creemore springs out of ontario. best lager ever"
While I'm not doubting your statement (I've never had Creemore), I don't do business with Coors. Regardless, it's not distributed in Ma.
It's got some really good reviews on BA & RateBeer
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
didn't know they were affiliated with coors, but i know it's only brewed in creemore springs, near toronto.
had some this summer while travelling, loved it, then found out through canadian friends that it's considered one of the best canadian beers out there. i don't believe it's widely available outside ontario.
i'm also a fan of alexander keith's out of nova scotia.
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
p.s., that allagash tripel cask is delicieux, and deadly.
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
Had the Victory [pre-prohibition] Lager last night. One of the best light-bodied, non-German lagers I have had.
Alexander Keith's doesn't make it very far beyond NS. It isn't too bad, particularly in hot weather. When I was in Halifax, I saw a bar with two Keith's faucets, side by side, pouring non-stop. Literally, the beer kept pouring until it kicked. One guy stood there, filling pints and putting them on a tray to be carted off, never moving from the spot. That said, they should be slapped upside the head for calling this beer an IPA, because it has virtually no hop character at all.
In any event, there is only room for one brewing Keith in these parts, and it ain't Alexander. :P
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
"That said, they should be slapped upside the head for calling this beer an IPA, because it has virtually no hop character at all"
that's the truth.
can you wear a 'my name is keith' sticker next time at the dive? that's how i actually first met the terrible buddhist.
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
It's going to be a great night tonight. I hope to see some of you there.
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
The Allagash Tripel is deadly! (er..was actually) its dead!
We are tapping a Mayflower Pale Ale CASK tonight! We're doing two casks per week now because you Thursday people (you know who you are) have not been leaving any cask for the poor Friday peeps.... Matt Steinberg of Mayflower Brewing will be on hand for the tapping tonight (6pm)....he will also be giving out a few Mayflower T's hot off the press.
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
more cask is good news.
alec, can you explain the cask concept, does that mean cask conditioned and hand pumped?
and is the mayflower available locally yet? i'm real interested in this stuff but can't make it tonight.
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
When (most) commercial beer is done fermenting, it is (sometimes) filtered and then force carbonated by applying CO2 directly to the tank or keg, usually through a sintured stainless block.. this gets the beer fizzy asap and ready for bottling or kegging.
With cask-conditioning, the fermented beer is primed with some kind of fermentable sugar in the cask vessel... usually corn sugar, but some brewers have used honey or unfermented beer (wort) as well. The introduction of new sugar wakes up the yeast that have gone dormant and they begin to eat.. as they ingest the sugars, they emit CO2, which naturally carbonates the beer in the sealed cask. Cask beer is not filtered, and this process causes additional sediment in the beer, which is why cask beers are often quite cloudy, although they may be "fined" to clarity with certain additions like isinglass or gelatin.
They need to be poured by gravity, as Alec does, or by a hand-pump... since you've gone this far naturally, it rather breaks tradition to use forced CO2 to push the beer out of the faucet.
Cask purists will tell you that this conditioning process leads to a more flavorful beer, which is probably generally true, though some of this comes from the fact that the casks are served at cellar temperature so your taste buds aren't as numb. Some people also don't care for the subtle yeasty flavors of cask beer, preferring the cleaner palate of forced CO2. I think both methods have their merits.
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
You will frequently hear the term "real ale" used to describe cask beers, but you don't need to condition in a cask to qualify. Any naturally primed and conditioned bottled beer is also considered "real ale." (Pardon that rather elitist term.) Most Belgian beers are bottle-conditioned, and there are some great bottle-conditioned English beers (Fuller's 1845 is one of my favorites).
Lastly, when dealing with hand-pumps, you'll hear talk of the Southern pour vs. the Northern pour (referring to England). Affixed to the end of the goose-necked faucet of the hand-pump, there may or may not be a device called a sparkler, which agitates the beer as it is poured. The northern pour omits this, and you get a pour similar to what come directly out of a gravity-fed cask. With the sparkler, you get the southern pour, which results in a big, frothy head and a cascading effect similar to the nitro (Guinness) tap. In fact, nitro pouring was developed as a means of getting this kind of pour without having to deal with casks and hand-pumps.
That is all. Please study this material, as it may appear on the exam.
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
thanks for that.
now i'm thirsty.
Re: Thursday 2/28 at The Dive - Scott Ricciuti and beer
probably won't be able to make it down tonight, unfortunately, but we'll probably be there tomorrow night...
Got a batch of IPA that just went on the boil five minutes ago. :)