Frankfurt Musikmesse 2018

It's that time of the year again - we will be hanging out at the MUSIKMESSE FRANKFURT April 11-14, 2018 - that is, from tomorrow Wednesday through to Saturday.

We are located in Hall 4, First Floor, Booth no 4.1 E23 - with the good people of SessionDesk, who make beautiful studio furniture.

We are NOT showing anything new this year - only our good and tested classics - but plenty of you hasn't had a chance to hear the G24 just yet, so make sure to stop by and do so..

Jakob Erland
Gyraf Audio

….. although not thecs news … a good beer always welcome 

Hey Jacob,

I'll be there on Saturday, looking forward to meeting you again. 

Cheers,
Greg

I hope you folks will drink some german beer for me...  ein alt bier bitte.

JR

PS: Actually I preferred the Belgian tripels that my Peavey friends would carry to Frankfurt for me.  8)

Im very fond of the German beers too ,its saved me a lot of hangovers over the years .
I lived in Belgium a few years and wow what a selection of Specials they have ,cream of the crop for me is the Chimay Bleu,not something you belt back the hatch with 9% vol,more like a fine wine in many ways ,brewed by trappist monks the same way for centuries ,the quality of the ingredients is apparent from the first till the last sip.

Tubetec said:

Im very fond of the German beers too ,its saved me a lot of hangovers over the years .
I lived in Belgium a few years and wow what a selection of Specials they have ,cream of the crop for me is the Chimay Bleu,not something you belt back the hatch with 9% vol,more like a fine wine in many ways ,brewed by trappist monks the same way for centuries ,the quality of the ingredients is apparent from the first till the last sip.

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Yes one item on my bucket list that I never checked off was visiting Belgium to immerse myself in the local fermentations.  ;D

I have been brewing beer for decades and made one remarkable double strength batch (last century) using the still alive yeast sediment from a few bottles of belgian tripels I carried home from frankfurt. Normal beer yeast is killed by high alcohol, but the belgian yeast came to life and fermented a remarkable double strength beer. High alcohol beer brewers often use champagne (wine) yeast. In fact HA beer is called barley wine. 

I long ago stopped pursuing high alcohol beers,,, getting drunk faster is a young person's sport.  :

JR