You, sir, owe me a new set of sinuses. Ginger ale hurts.
There may be something about the whole taste buds theory thing.
I know that whenever I have sushi the pickled ginger tastes like soap. Ginger in any other form tastes like ginger to me, but pickled ginger tastes like soap. I have heard other people comment that it tastes like soap to them as well, whereas others say it tastes like ginger that’s been pickled. So maybe there is just some genetic thingy that makes some things taste like soap to some people? I guess I won’t bother to try the Blue Moon stuff.
New set of sinuses on the way. I found them at Amazon for $1.99 (used, sorry).
In the future, drink Blue Moon and you shouldn’t have this problem. 
If wheat (weissbier) has an ‘edge’, that would mean bock beer has a sledge.
After you try x-ray vision’s Hoegaarden, I suggest the OP try real wheat beer; Bavarian Weissbier.
It’s crisp, light, has the slightest hint of sweetness to it. If it’s fresh, the carbonation stings the back of your throat oh so slightly.
meanoldman
OMG! I think I helped name you!
<<fruitlessly searching for thread…>>
Oh well. Apparently you didn’t go with Professor Lilolman, my personal favorite.
Cheers! <<hoisting a warm Blue Moon>>
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I absolutely love Chimay. I rarely do not have a bottle or two of it here at home. I first drank it in the town of Chimay at 10:30 in the morning with the mayor of town. It is a type of beer called a trappist. Trappist beers are referred to as so because of the monks that originally brewed them. The beer generally comes in 750ml bottles and is made to be drank from glasses in the general shape of a goblet. The beer has a great flavor, and is nice and smooth. Anyone who drinks beer definitely needs to give this one a try.
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I also like blue moon, but its not a great wheat beer, and generally needs the citrus to be any good.
Exactly my point. Thank you kinoons for summing it all up.
(Think I’ll run out and grab me a twelve of Busch before the stores close…)
I suggested Hoegaarden because its the best of the Belgian Whites. I also prefer a Hefeweizen but its a different category with a different taste. The best I’ve had is Weihenstephaner Hefe Weissbier.
Just got back from drinking some Bohemian pilsners. Made by a crazy Austrian I know. I was going to switch to his weizen but they ran out before I got to it. So he gave me a glass of gueze to drink. I’ve never cottoned to that, it would make Blue Moon taste awesome. I also had some Tucher in the fridge recently, but I didn’t think much of it. Maybe it wasn’t fresh, anyone have an opinion on that one?
I’ve had the Tucher Dunkles Hefe Weizen before and I wasn’t impressed either. When I first got in to drinking “good beer” I tried alot of different Hefe Weizens. Like I said, the best by far is the Weihenstephaner Hefe Weissbier. If you can find it, buy it. If you can’t find it try Hacker-Pschorr or Franziskaner. Want to try a wheat beer with a little more malt? Try a Weizen Bock. The best by far being Schneider Aventinus.
Oddly enough, I can cite a roughly opposite phenomenon from personal experience. I have some waterless hand sanitizing gel in my bathroom at home; one day I noticed that the aroma of this product reminded me of vodka whenever I put it on my hands.
I looked at the label, and sure enough it’s 60% ethanol.
Ahh rats. Here I was about to have a drunken conversation with BrokenWind about beer, only to find that said poster was drunk yesterday while I am drunk now. Damn shame. For witbiers, I go for John’s Generations White Ale. A lot better than Blue moon and with the added benefit of being more exclusive.
And now I am left sitting here wishing for a Chimay and insanely jealous of kinoons. And nothing but Lienie’s in my Fridge. Sniff.
The strange thing is Chimay is a little difficult to come by. Most small or mom/pop liquor stores don’t carry it, and a quickie mart deffinately wont have it. Damn shame because it is some of the best stuff out there. Once ya find a store that has it, keep coming back so they don’t let it go.
Another beer worth trying is Creak (maybe creek, cant remember the spelling). There are a few breweries in Belgium that make it. It’s a cherry lambic. Its a little like a hard cherry cider, but it really is beer. I can’t drink a whole lot of them at once, but one or two here or there are very nice. There is two or three breweries that make it, and each one tastes a little different, so if one seems a little off, try another one. It is also worth your time.
Kriek. Yes, Lambics are quite nice. Usually get Raspberry. I have direct access to a major distributor of Belgian beers in the midwest (John’s Grocery in Iowa City, IA) and so have been lucky enough to try all kinds of Trippels, Lambics, and ales. No, the problem is not access but thin wallet syndrome.
The best Belgian I have had was a geuze (an unflavored lambic) that was from a limited production run. (Note that my spell checker seems notto be able to tell me if I spelled geuze right.)
BoringDad, I’ve seen it as “geuze” or “gueze” or 'gueuze", there doesn’t seem to be a standard spelling.
What kind of Leinie’s do you have in your fridge?
Well, none any more. Sniff.
But last night just original. A lager that stands above the mass of other mass marketted beers, and for some reason is even cheaper by the case of bottles than Busch Lite.
The guy who made the gueze that I had the other night also makes lots of lambics (and usually wins contests with them… he’s a professional brewmaster). His mango lambic was quite good. They had a pina colada lambic this week, but I’m not much for pina colada, or lambics, so I didn’t try it. I’m going home where I’ll probably have a Leffe (or two). We sometimes get Chimay (red label), but it’s a little harder to come by around here. I used to drink Duvel in Cincinnati, occasionally, in addition to Chimey. The Kroger’s in Hyde Park in Cincinnati has all three Chimay’s, chilled in the 25 oz bottle. Sweet. One of the few things to miss about the place. Anyone here ever had Palme?
Actually, to qualify for the Trappist appelation under Belgian law, Trappist products (including beer) has to be produced on abbey grounds, under the control of monks and with the profits heading back into the works of the monastery (due to the order’s strict rules of self-sufficency). So, they STILL make the beers (a beer that used to be made by monks but now produced by an outside company would be an Abbey Ale…Corsendonk, Affligem, Bornem, Maredsous, etc).
I’ve never been a big fan of Blue Moon, mostly because it’s over-spiced…a wit should be subtle, not slap you over the face with the spicing. Hoegaarden is all right, but some of my favorite wits are Wittekerke and St. Bernardus from Belgium, and Ommegang Witte and Victory Whirlwind Wit from NY and PA, respectively.
What’s your take on the Unibroue (sp?) stuff from Quebec?
Also, I just this year had the St. Bernardus, pretty tasty. Anyone here know what the correct pronunciation is?
In addition to beergeek’s requirement, there are only 6 monasteries allowed to call their beer 'Trappist", they are Chimay, Orval, Rochefort, Westvleteren, Westmalle, and Achel. Koeningshoeven in the Netherlands used to be included but apparently the brewery is no longer under the control of the monks, so no more.
Pina colada lambic, eh? Sounds awful!(well, to me at least!)