I find Oberon to be overrated. It's okay, but I don't know why everybody loves it so much.
The grocery store I worked at just increased it's selection of craft beers and I picked up one called Racer 5 IPA by Bear Republic. It was a good IPA, but it's references to Speed Racer make it awesome.
I don't suppose any of you know where I can get a used rum barrel of barrel fragments? I'm thinking it would make a perfect winter ale. If not, maybe I'll try using molasses for second fermentation.
I don't suppose any of you know where I can get a used rum barrel of barrel fragments? I'm thinking it would make a perfect winter ale. If not, maybe I'll try using molasses for second fermentation.
You mean for use with a homebrew? Most people just buy oak chips and soak them in rum for a few days, dump the rum, and then put the chips in the beer to soak. Be careful, though, since the flavor comes out of the oak very quickly so you don't want to soak them overly long.
@Magell: Look for Bear Republic Hop Rod Rye. It's delicious. Around 9%, it's got a nice malt backbone to go with the spiciness of the rye and the hop bitterness. So good.
I find Oberon to be overrated. It's okay, but I don't know why everybody loves it so much.
The grocery store I worked at just increased it's selection of craft beers and I picked up one called Racer 5 IPA by Bear Republic. It was a good IPA, but it's references to Speed Racer make it awesome.
Racer 5 is rad stuff. Bear Republic makes solid brews. If you're west coast, try deschutes. East coast, southern tier and dogfish head. Either coast, 21st amendment.
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ChanusHarbinger of the Spicy Rooster ApocalypseThe Flames of a Thousand Collapsed StarsRegistered Userregular
Racer 5 is pretty decent, yeah. I'm a fan.
Allegedly a voice of reason.
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ChanusHarbinger of the Spicy Rooster ApocalypseThe Flames of a Thousand Collapsed StarsRegistered Userregular
I've always wanted to homebrew.
I'd need a bigger place... or a basement... or garage... or something.
Allegedly a voice of reason.
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Deebaseron my way to work in a suit and a tieAhhhh...come on fucking guyRegistered Userregular
I wish I had a friend that homebrewed. I have a friend that does the wine thing, but that's not the same.
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
So I changed the redjacket a bit. Now it's
Apple Cider Reduction, Lemon Juice, Apple Jack, Spiced Rum, Strega, Amaro Nonino, and Benedictine, with freshly grated cinnamon on top.
I just picked up a sampler pack of Atwater Brewery beers and I'm excited. I'm drinking their Cherry stout right now and it's really good. Much better than the cherry beer that Sam Adams has that has way too much cherry flavor. I think this being a stout lets the Cherry be a nice compliment to the darker beer.
Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
Made a really tasty autumn pina colada for some Appleton reps today. American brandy, Appleton estate rum, Cointreau, lemon juice, agave nectar, and coconut puree with freshly grated allspice on top. Quite tasty! Called it a snow day.
I've been thinking of trying to craft a northern mojito by using using maple sugar and subbing out the mint in favor of sage. Any ideas or objections? One thing that's been bugging me is whether to try to loose the lime. I'm not partial to lime, but I can't think of a regionally appropriate replacement. Even the tartest apples wouldn't be tart enough, and I have no idea what cranberry juice tastes like (I'm generally not fond of berries). Mandarin oranges are supposed to be unusually cold resistant, so that might be a start.
Also, am I the only one in love with Legal's skinny pina colada?
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
So let me make sure I understand -- you want to turn a monjito into a non mojito?
Seriously though, it seems like you just want to make a drink with a winter time appropriate drink with an herb. Generally thats sage or rosemary. I would muddle sage or infuse rosemarey. Cranberry Is quite tart, and you can make a reduction with grapefruit to increase the tartness.
So let me make sure I understand -- you want to turn a monjito into a non mojito?
Seriously though, it seems like you just want to make a drink with a winter time appropriate drink with an herb. Generally thats sage or rosemary. I would muddle sage or infuse rosemarey. Cranberry Is quite tart, and you can make a reduction with grapefruit to increase the tartness.
I was more thinking of making a delocated version. Cane sugar, spearmint, and lime are very distinctive foodstuffs of the Caribbean. Sage and maple are both highly common and somewhat distinctive of New England cuisine. Rum is traditionally produced in both areas, although New England's production died during prohibition. I suppose I'm just making a NEy rum-based highball sour, but the mojito is the most famous member of that family I can think of.
I would note that this whole thought process started because I like rum but not mint and started thinking about what would be more appropriate with mintiest thing I like.
If you want to drink a bourbon that's nice straight, I just got a bottle of Bulleit today and it is excellent.
They just (and I mean just) started doing whiskey as well.
you mean rye whiskey specifically, right (bourbon is whiskey too!)
i have been meaning to give that a try, but it is almost impossible to find real rye whiskey in this town. everything is this blended canadian shit, which is fucking awful but easier to drink if you don't actually like drinking? and it doesn't actually have to have rye in it, even if it's called "canadian rye whiskey," because canadian liquor laws are dumb as hell.
Yes, I do mean rye whiskey. It's called Bulleit 95, because it's 95% rye - which is a lot higher than American law requires (only 51% rye). I've loved the hell out of the Templeton Rye Whiskey I've got, but that's small-batch and hard to come by, so I'm looking to try this soon as an alternative for my rye fix.
Bulleit Rye is amazing. I think I like it even more than regular Bulleit, it's just so spicy and smooth and wonderful.
I'd only ever heard it referred to as Bulleit. I'd never seen it before and just searched the provincial liquor site to see if we had it--often we don't have the brands that get discussed here.
Basically, I thought it was just called "Bulleit" as a brand and that they had a sweet Rye Whiskey. :P
LaOs on
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
Yeah, it's a bourbon. Bourbon is a legal term and has to meet the following criteria:
-Produced in the United States (Doesn't actually have to be from Bourbon County or Kentucky, but most of the good stuff is)
-Have a mash bill of at least 51% corn
-Aged in new, charred oak barrels
-Distilled to no more than 160 proof
-Must be barreled at no more than 125 proof
-Must be bottled at no less than 80 proof
Most bourbons are "straight bourbons" which means they are aged for at least two years (though generally longer) and are not blended with any other substance
you mean, like ice wine or ice cider? I don't think so. Plus, winters are so harsh in a lot of places in Canada, with such inconsistency, that the various ice boozes are actually tough to make
you mean, like ice wine or ice cider? I don't think so. Plus, winters are so harsh in a lot of places in Canada, with such inconsistency, that the various ice boozes are actually tough to make
Like beer-based applejack.
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
The only way you can get yeast to produce alcohol enough to make a spirit is to distill it. Icewine works because the grapes are left until the frost to harvest, which increase the sugar content of the grape (and hence the sweetness and the booziness) by freezing off the excess water in the grape. Presumably you could do the same with cider, but to make an icejack you would still have to distill the fermented cider.
i've had Ontario ice cider. it's basically apple syrup that has little or no kick to it. I wouldn't recommend it except as an ingredient in other drinks.
Actually I bet you could make some excellent apple-themed cocktails with that stuff. Hm.
Evil Multifarious on
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
Sounds coil, although I've already staked out that territory with my apple cider reduction.
The only way you can get yeast to produce alcohol enough to make a spirit is to distill it. Icewine works because the grapes are left until the frost to harvest, which increase the sugar content of the grape (and hence the sweetness and the booziness) by freezing off the excess water in the grape. Presumably you could do the same with cider, but to make an icejack you would still have to distill the fermented cider.
Freeze distilled to 32% Brewdog has made a couple others that are even higher percentages, but they were limited runs and are sold out.
I've never had one, but it seems like it's just a gimmick.
life's a game that you're bound to lose / like using a hammer to pound in screws
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
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The grocery store I worked at just increased it's selection of craft beers and I picked up one called Racer 5 IPA by Bear Republic. It was a good IPA, but it's references to Speed Racer make it awesome.
{Twitter, Everybody's doing it. }{Writing and Story Blog}
@Magell: Look for Bear Republic Hop Rod Rye. It's delicious. Around 9%, it's got a nice malt backbone to go with the spiciness of the rye and the hop bitterness. So good.
Racer 5 is rad stuff. Bear Republic makes solid brews. If you're west coast, try deschutes. East coast, southern tier and dogfish head. Either coast, 21st amendment.
I'd need a bigger place... or a basement... or garage... or something.
Apple Cider Reduction, Lemon Juice, Apple Jack, Spiced Rum, Strega, Amaro Nonino, and Benedictine, with freshly grated cinnamon on top.
I want to do it as a punch!
It also sounds like bartender hell in made-to-order form :P
It's certainly worth $2.99, though only just with the high booze and sales taxes we have here.
{Twitter, Everybody's doing it. }{Writing and Story Blog}
Also, am I the only one in love with Legal's skinny pina colada?
Seriously though, it seems like you just want to make a drink with a winter time appropriate drink with an herb. Generally thats sage or rosemary. I would muddle sage or infuse rosemarey. Cranberry Is quite tart, and you can make a reduction with grapefruit to increase the tartness.
I was more thinking of making a delocated version. Cane sugar, spearmint, and lime are very distinctive foodstuffs of the Caribbean. Sage and maple are both highly common and somewhat distinctive of New England cuisine. Rum is traditionally produced in both areas, although New England's production died during prohibition. I suppose I'm just making a NEy rum-based highball sour, but the mojito is the most famous member of that family I can think of.
I would note that this whole thought process started because I like rum but not mint and started thinking about what would be more appropriate with mintiest thing I like.
Bulleit Rye is amazing. I think I like it even more than regular Bulleit, it's just so spicy and smooth and wonderful.
well, yes
i mean
that's what it says right there in the name
bourbon
http://www.bulleitbourbon.com/
Basically, I thought it was just called "Bulleit" as a brand and that they had a sweet Rye Whiskey. :P
-Produced in the United States (Doesn't actually have to be from Bourbon County or Kentucky, but most of the good stuff is)
-Have a mash bill of at least 51% corn
-Aged in new, charred oak barrels
-Distilled to no more than 160 proof
-Must be barreled at no more than 125 proof
-Must be bottled at no less than 80 proof
Most bourbons are "straight bourbons" which means they are aged for at least two years (though generally longer) and are not blended with any other substance
Wheated bourbons take wood better though, so you can get a nice aged wheated bourbon that has a spicy, tannic bite with a nice mellow malt feel.
i think the only wheated bourbon i've had is Maker's Mark, which I found almost too soft and mellow.
Let me just put my bottle of W.L. Weller 19 in your mouth and you can slurp it down and feel its pleasant and loving burn.
Man, you live in the prairies and they don't have any corn-based whiskey? That's terrible.
Also you'd think drinking would be an important thing in the prairies.
Like beer-based applejack.
Actually I bet you could make some excellent apple-themed cocktails with that stuff. Hm.
I meant freeze distillation.
Freeze distilled to 32% Brewdog has made a couple others that are even higher percentages, but they were limited runs and are sold out.
I've never had one, but it seems like it's just a gimmick.
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
liked
Tough to go wrong there.