Album Rating: 4.0

the french just better at bm whatcanisay

Album Rating: 5.0

black metal and wine. two of life's finest pleasures

Album Rating: 4.8

I prefer beer but agreed.

Album Rating: 5.0

Hard to beat a nice châteauneuf-du-pape with a grim bm record tho

Album Rating: 4.8

Won't argue with that. I myself am grimming ahrd tonight. M///

châteauneuf-du-pape is very good !!! and close to where alcest is from ! very fitting for bm

Album Rating: 4.0

BM / wine pairing podcast coming soon?

(+ cheese cos why not)

Intoxication is weakness!

Album Rating: 5.0

Ew straight edge gross

Album Rating: 4.0

I have evidence to the contrary, just ask his mother

cheese & beer, baby.
roquefort and a nice funky gueuze.

Album Rating: 5.0

dunno if France has the best wine per se, but I bet they have the grips on cheese

Have You Beheld the Fromage?



Apokatastasis Pélardon

Album Rating: 5.0

o harhar

Album Rating: 4.0

I imagine the style of beer one would need to consume in order for it to pair well with cheese, would render the whole experience unsatisfying, but hmm maybe not idk?

I do like my specialist beers, so I am curious now

I'm not exactly a connoisseur when it comes to the grape, but I do prefer it to beer in most dining situations

Album Rating: 5.0

Beer is my after work drink. Then, about an hour before dinner I usually decant some wine and drink it for the rest of the evening from there on out. Really been digging Mascota's Unanime bordeaux style blend from the Uco region of Argentina, Kettle Valley's pinot noir, and M. Chapoutier's Occultum Lapidem from the Languedoc-Roussillon region in south France. I love me a good Toscana or Brunello too. That said, I've already tried almost 70 different bottles of wine this year. Some expensive, some not so much. Getting pretty good at penning solid tasting notes now though, and I can at least tell you what grape variety we're drinking without looking at the back of the bottle lol



But yeah, for this album I'd defs recommend something likea Le Nerthe Cotes-du-Rhone or Chateau Rousselle Bordeaux Superieur. $30ish range, so within anyone's reach. I'd lean towards the Le Nerthe though.. the earthiness of grenache and syrah lend themselves well to occult music.

Album Rating: 5.0

^this is the most useful information I've seen on this site lol so thank you. Definitely took a screenshot of that

Ask the Germans about beer+cheese. It certainly doesn't lessen the experience lol

Album Rating: 4.0

i’ll just take a pbr

Album Rating: 4.0

yeah, but the German beer styles aren't my faves so idk, kind of my point really. I'm sure there are nice ones I haven't tried tho

"$30ish range, so within anyone's reach"

not quite as absurd, yet this reminds me of a comment I saw on another forum where someone assumed every other homeowner on the site was a millionaire, just as a by-product of living in the Western world, lol... hmm yeah mate, we don't all live in neighbourhoods where you need those sorts of sums just to buy somewhere. He also seemed to assume getting on the property ladder as soon as you started working was achievable for anyone, if his 'sums' were anything to go by

tl;dr - sounds expensive to me, affordable-ish yet seems like a luxury. I imagine many would baulk at that price point

Album Rating: 5.0

Idk I'm just a regular ass tradesperson so I never assume the luxuries I reach for are unrealistic for many. Not like I recommended the $100+ bottles I've had



@Wretched, I love being people's "wine guy" so hit me up any time you're hunting for something good. I take finding amazing wine at reasonable prices quite seriously tbh

@Demo - lambic/gueuze (and even American wild ales) are made through spontaneous fermentation (i.e. they are inoculated with bacteria and yeast in the air in a somewhat controlled environment versus a "traditional" beer where the brewer pitches a specific strain of yeast in a precise amount), then typically aged in wooden vessels (oak barrels, sometimes new, sometime previously used to hold other alcohols, like wine or sherry or whatever) which yields flavors and aromas one wouldn't normally expect from "beer". Woody, funky, tannic, tart, mineral-y, etc. They are often more akin to wine in many ways - you generally don't slam them like you would an IPA or lager. They are to be served a little warmer, sipped slowly and often paired with food. Sometimes they are fruited (cherries, raspberries, peach/apricot are the most common, but some more exotic fruits have been used, elderberries, yuzu, dragon fruit, lignonberry, etc.), sometimes they are aged with other aromatics (eucalyptus, elderflower, lemongrass, ginger), sometimes they are adjunct-free.

The beer that is aged and comes out of the barrel is called lambic and is generally flat (still) when it comes out. Secondary fermentation can provide carbonation - either the fruit (if its fruited) will contribute, sometimes blenders will bottle it with a touch of champagne yeast or something to get a bit of carbonation (they call this "bottle conditioning"). A subset of lambic is "gueuze", which is just a blend of lambic at different ages. Lambic blenders might have a lambic that's been in a barrel for one year, another that's been in a barrel for two years, and maybe one that's been aging for four years. They will blend these into a combination that they see fit - young/old lambic can have radically different flavor and aroma profiles and so its at the blender's discretion what proportions are used, typically the older the lambic, the less is in the mix (often, not necessarily always). Gueuze are almost always bottle conditioned. There have been cases in the past where a gueuze did not carbonate like it was expected to, and often the blenders will release these anyway but rename/relabel it as a "Loerik" or "Doesjel" gueuze, which are foreign terms for "lazy" / "snoozer" to describe the flat body.