Peeterman

Reads 2582 • Replies 11 • Started Tuesday, August 16, 2011 3:17:27 PM CT

The forums you're viewing are the static, archived version. You won't be able to post or reply here.
Our new, modern forums are here:
RateBeer Forums

Thread Frozen

Message pellegjr beers 396 º places 16 º 15:17 Tue 8/16/2011 Are there any commercial examples?
Message TURDFERGUSON beers 4067 º places 154 º 15:59 Tue 8/16/2011 Hey Peter, man, check out channel 9, check out this chick
Message pellegjr beers 396 º places 16 º 16:02 Tue 8/16/2011 I do believe you’d get your ass kicked sayin something like that.
Message Beerona97 beers 2399 º places 114 º 18:01 Tue 8/16/2011 Naw, Shit naw man.

Message pellegjr beers 396 º places 16 º 18:27 Tue 8/16/2011 Not my intended direction for this thread.
Message SudsMcDuff beers 8597 º places 190 º 18:33 Tue 8/16/2011 I gotta wake my ass up at six AM every day of this week and drag myself up to Vascalinas. Yeah, I’m doing the drywall up there at the new McDonalds.
Message JorisPPattyn P admin beers 14310 º places 93 º 22:07 Tue 8/16/2011 Originally posted by pellegjr Are there any commercial examples? There has been a very recent recreation by a young local brewer - can’t tell by heart which one. Bit of Googling ought to show you. However, the production was confidential. There were more witbier styles in that area - I’m involved in recreating another one like that.
Message GT P beers 10001 º places 672 º 22:25 Tue 8/16/2011 can someone explain this style?

Message FlacoAlto beers 4461 º places 17 º 22:26 Tue 8/16/2011 Originally posted by JorisPPattyn There has been a very recent recreation by a young local brewer - can’t tell by heart which one. Bit of Googling ought to show you. However, the production was confidential. There were more witbier styles in that area - I’m involved in recreating another one like that. Are you adding calcium hydroxide to darken the beer (or is that a myth)? What about the extensive 4-5 hour boil time and multiple mashings? What a fascinating, completely modernly commercially unviable beer? I would love to hear more about how this is being interpreted for modern production methods
Message FlacoAlto beers 4461 º places 17 º 22:32 Tue 8/16/2011 Originally posted by GT2 can someone explain this style? from what I understand, traditionally, it is similar to Wit, no oats though, darkened with the addition of calcium hydroxide (slaked lime) and and extensive boil and very chewy / thick, best drunk fresh and hazy b/c it starts to get funky, but bottled versions got clear & sour over time.
Message bierkoning P beers 20215 º places 431 º 23:16 Tue 8/16/2011 Hoegaarden had Peeterman and Zoeg in the early 80’s. Both wonderful beers. I would very much like those beers to be re-introduced, together with the Neerijse Dubbelwit