http://urbanhonking.com/hotknives/2009/10/31/number_9_number_9/ Wed, 23 Oct 2013 16:51:00 +0000 hourly 1 http://urbanhonking.com/hotknives/2009/10/31/number_9_number_9/#comment-1230 Wed, 11 Nov 2009 17:13:05 +0000 http://urbanhonking.com/hotknives/2009/10/31/number_9_number_9/#comment-1230 They do. (Use cheap ass beet sugar). In fact that’s all they use.
Or candi syrup, also made from cheap ass beat sugar…

]]> http://urbanhonking.com/hotknives/2009/10/31/number_9_number_9/#comment-1229 Mon, 02 Nov 2009 07:59:46 +0000 http://urbanhonking.com/hotknives/2009/10/31/number_9_number_9/#comment-1229 Nice point! And by all means geek away. But we should clarify that although we know more than just basic beer-making, our goal with these “reviews” is to find words and ideas to capture the essence, vibe, flavor and feeling of a beer. So in this case we mean that sweet beet-sugar sting of a trappist that’s bottle conditioned or sat for a few years. You know that sugar lump and yeast syrup tang? That’s the stuff. We’d certainly hope no trappist monk was using cheap-ass beat sugar!

]]> http://urbanhonking.com/hotknives/2009/10/31/number_9_number_9/#comment-1228 Sat, 31 Oct 2009 19:52:04 +0000 http://urbanhonking.com/hotknives/2009/10/31/number_9_number_9/#comment-1228 ‘But notably absent, despite their own “Belgian” reference, is any of the cloying beet-sugar tickles that fatty trappists are known for.’
Sorry, gotta play the beer geek here. Beet (any kind of simple, really) sugar ferments almost fully, so, any cloyingness you are finding in abbey ales is not coming from the sugar used. Sugar is generally used to help dry out and/or up the alcohol in a beer, particularly in the stuff the Trappist monks make.

]]> http://urbanhonking.com/hotknives/2009/10/31/number_9_number_9/#comment-1227 Sat, 31 Oct 2009 19:15:23 +0000 http://urbanhonking.com/hotknives/2009/10/31/number_9_number_9/#comment-1227 whoa…this is my favorite post ever. comparing beatles to beer is just, well, genius!

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