Official Rockbottom Brewpub Thread

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NASH
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Re: Official Rockbottom Brewpub Thread

Post by NASH » Fri Mar 02, 2012 1:29 pm

http://rockbottombrewpub.blogspot.com/2 ... n-tap.html" onclick="window.open(this.href);return false;

New tweaked IPA on tap now, juicy!

Firkin of Brewnoser BPA infused with Tippy Mao Feng black tea tomorrow at 2:00 PM


Day Of Wreckoning - Thursday March 8th.

:cheers:

http://rockbottombrewpub.blogspot.com/" onclick="window.open(this.href);return false;

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Re: Official Rockbottom Brewpub Thread

Post by Eagleray » Fri Mar 02, 2012 5:55 pm

I was there from 1-4 today awesome time, and yes the IPA was great!

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Re: Official Rockbottom Brewpub Thread

Post by KMcK » Fri Mar 02, 2012 7:49 pm

LiverDance wrote:
mr x wrote:A pizza's weight should be 50% cheese minimum.
Agreed! :headbang:
You guys are gourmets when it comes to the barbecue but neophytes when it comes to pizza.
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Re: Official Rockbottom Brewpub Thread

Post by mr x » Fri Mar 02, 2012 11:45 pm

You need to spend a few years around the province to broaden your perspective.:)
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Official Rockbottom Brewpub Thread

Post by CorneliusAlphonse » Fri Mar 02, 2012 11:53 pm

mr x wrote:You need to spend a few years around the province to broaden your perspective.:)
mmmm pictou county pizza
planning: beer for my cousin's wedding
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Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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Re: Official Rockbottom Brewpub Thread

Post by derek » Sat Mar 03, 2012 12:41 am

KMcK wrote: You guys are gourmets when it comes to the barbecue but neophytes when it comes to pizza.
Oh, really. Kyle, I know you're a pretty smart guy, but don't you know "Thai pizza" is an oxymoron?

"There's a word for pizza without cheese. It's called 'brocceta'."

Sorry, don't remember where I heard that.
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Re: Official Rockbottom Brewpub Thread

Post by TJ Brew » Sat Mar 03, 2012 2:59 pm

Anyone else headed down to Rockbottom to taste Nash's latest Firkin? I am headed down around 3 for a sample or two :spilly:
On Tap "in bottles": winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
In Secondary:
In Primary: winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
Up Next:

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Re: Official Rockbottom Brewpub Thread

Post by KMcK » Sat Mar 03, 2012 6:30 pm

derek wrote:
KMcK wrote: You guys are gourmets when it comes to the barbecue but neophytes when it comes to pizza.
Oh, really. Kyle, I know you're a pretty smart guy, but don't you know "Thai pizza" is an oxymoron?

"There's a word for pizza without cheese. It's called 'brocceta'."

Sorry, don't remember where I heard that.
I wasn't advocating no cheese at all, just an amount that compliments the other ingredients, not a slab so thick that you can't taste anything else and when it cools it's better than the crust at holding everything together. I doubt Nash wants Rockbottom to serve Pictou County pizza with his beers.
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Re: Official Rockbottom Brewpub Thread

Post by mr x » Sat Mar 03, 2012 6:40 pm

Pictou county style pizza makes a lot of money. That's because it tastes good.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Official Rockbottom Brewpub Thread

Post by KMcK » Sat Mar 03, 2012 6:51 pm

I don't doubt that. So do McDonald's, KFC, Dairy Queen etc. They have their place, but it's not in a classy pub with high quality microbrews.
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Re: Official Rockbottom Brewpub Thread

Post by mr x » Sat Mar 03, 2012 6:57 pm

'Pictou county style' pizza is the equivalent of the old beer cheese soup. Class has nothing to do with. It's about flavour.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Official Rockbottom Brewpub Thread

Post by KMcK » Sat Mar 03, 2012 7:03 pm

Why don't you bring some to the next meeting for us to try? I am intrigued.
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Re: Official Rockbottom Brewpub Thread

Post by CorneliusAlphonse » Sat Mar 03, 2012 7:05 pm

KMcK wrote:Why don't you bring some to the next meeting for us to try? I am intrigued.
I vote Crown's. although it's never quite as good after reheating
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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Re: Official Rockbottom Brewpub Thread

Post by mr x » Sat Mar 03, 2012 7:10 pm

Was just about to mention that on reheating. At one time, you could buy them uncooked, so I'll look into that. But what I can do is bring some sauce, as Sam's sells it now. And the right sauce is 90% of the battle, especially so in a pizza with heavy cheese. You need the right flavour to balance everything, not unlike a beer. In other words, a pizza with heavy cheese topping, with a bottled tomato or bbq sauce, will be a fail.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Official Rockbottom Brewpub Thread

Post by HPhunter » Sat Mar 03, 2012 9:44 pm

Brown sauce pizza that is gravy based in Pictou County made me sick, or was it the 4 pitchers of draft??? I shudder when thinking of eat New Glasgow pizza. :eeew:
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Re: Official Rockbottom Brewpub Thread

Post by mr x » Sat Mar 03, 2012 9:57 pm

The recipes I have are not gravy based, but that's not to say thay they couldn't be depending on the cook. You can get a deep color from cooking tomatoes 6+ hours. FWIW, you wouldn't be the first person to say they couldn't handle it.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Official Rockbottom Brewpub Thread

Post by bluenose » Sat Mar 03, 2012 11:57 pm

SWMBO makes a good Pictou County brown sauce, and there's no gravy in it

the pizza here is kinda like Keith's, those who like it like it alot

you can still get pizza from Sam's uncooked. Many an uncooked pizza has gone to other places after people from Pictou County have come home for a visit
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Re: Official Rockbottom Brewpub Thread

Post by derek » Sun Mar 04, 2012 12:17 pm

HPhunter wrote:Brown sauce pizza that is gravy based in Pictou County made me sick, or was it the 4 pitchers of draft??? I shudder when thinking of eat New Glasgow pizza. :eeew:
I'm absolutely certain that 4 pitchers of draft can't make you sick, though it's surprising how often I get some kind of food poisoning if I drink that much.
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Re: Official Rockbottom Brewpub Thread

Post by GAM » Mon Mar 05, 2012 11:13 am

Dirt Chicken, Hogie and I are meeting for lunch at 12:30, if anyone is available.

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Re: Official Rockbottom Brewpub Thread

Post by bluenose » Mon Mar 05, 2012 12:24 pm

derek wrote:I'm absolutely certain that 4 pitchers of draft can't make you sick, though it's surprising how often I get some kind of food poisoning if I drink that much.
I sometimes wonder if I'm allergic to alcohol... I sometimes get upset stomach and blurred vision... sometimes even difficulty speaking... sleep good though
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Re: Official Rockbottom Brewpub Thread

Post by mr x » Mon Mar 05, 2012 5:23 pm

Damn, would have hooked up with you guys. I believe myself and JohnnyMac are headed down tomorrow late afternoon.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Official Rockbottom Brewpub Thread

Post by GAM » Mon Mar 05, 2012 7:26 pm

mr x wrote:Damn, would have hooked up with you guys. I believe myself and JohnnyMac are headed down tomorrow late afternoon.
I almost called, but though you may have other stuff to do.

Sandy

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Re: Official Rockbottom Brewpub Thread

Post by derek » Tue Mar 06, 2012 12:18 am

mr x wrote:Damn, would have hooked up with you guys. I believe myself and JohnnyMac are headed down tomorrow late afternoon.
Looks like I'll be heading down for 5ish.
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Re: Official Rockbottom Brewpub Thread

Post by NASH » Tue Mar 06, 2012 11:43 am

But are any of you around in the next 20 minutes? :lol: Load of malt coming in :)


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Re: Official Rockbottom Brewpub Thread

Post by mr x » Tue Mar 06, 2012 1:02 pm

If anybody is heading down from the north end in the next couple hours, let me know. I could use the exercise, but.... :lol:
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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