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Discussion in 'The Pub' started by Skydrol, May 10, 2016.
Winter warmer for a wet Saturday afternoon (edit) in Northland.
not raining in the Waikato yet , where are you in Gods own . ? , on the drinking front , about 15-20 minutes away from cracking open a Becks , followed later by a Jameson Irish whiskey as a night cap , in front of the fire to reflect on the week that was , and ponder the mysteries of the world .
Jameson whiskey is a nice drop.
The guy in BWS recommended it , it's been sitting in the fridge for a couple of weeks. Very nice, recon I'll get a 6 pack of it at some stage.
Got this the last time we went o/seas , ( duty free , last October),in the whiskey section but it's quite sweet, but not as sweet/thick as a liquor but doesn't have the taste bite of a whiskey .
While watching Origin 1 (recorded last night).
A beauty, t’ be sure!
My passionfruit IPA , off the keg , 3.5 weeks mature. Tried one of the bottles of it at 2 weeks mature and also a standard one , base IPA is morgans version of moradi operandi's IPA .
The predominant flavor at that time just didn't do it for me but thankfully it's now at the 3.5 week mark has settled down quite a bit and is not as predominant and more subtle and in the background (well a bit ).
Just as well I have 21 litres of it.
Well minus about 2.3 liters for the 2 glasses I've had , the bottle l drank almost 2 weeks ago and the bottle I've sent to my brother in law
It was so worth the extra wait ( keg got gassed and fridged on Wednesday night).
I'm thinking I might ty a different base IPA for the next time I do this and try and get it a bit hoppyer and sweeter.
And while it has certainly changed it putting a kg of passionfruit pulp in has surprising not over powered it .
Well I've just poured a glass of my bourbon cherry choc stout off the keg ( it was also gassed and fridged on Wednesday night ).I did 8 bottles, ones gone up to my brother in law, I drank two a few weeks ago and had a third one last Sunday.
Don't know whether it's because of the extra 0.5 week ( more than likely it's because of the volume of beer in the keg) but it was hard to pick the bourbon aroma and taste in the bottles. Not this glass of it , you definitely know it's got some bourbon there ( not over powering but you can't mistake it).
So smooth bourbony , chocolate flavors and a hint of cherry.
I know stouts are bigger but I certainly think this one is the best I've done so far .
After last weekend's bottle l was thinking of doing a slightly different different stout , had also been thinking of uping this one ,now I'm thinking make it exactly the same, absolutely love it.
We are now at Tampa Bay Florida and eating at the Hard Rock Café, trying a local brew, Cigar City Tampa Bay Lager
Very nice drop with a bit of bitter aftertaste like a Heineken.
Espresso, it’s early, and I’m on a regulated break, lovely clear morning
While watching an old "Dirty Jobs" re-run, learned this.
The Sternewirth Privilege is a tradition in breweries where the brewery workers and visitors are given access to free beer from the brewery taproom (The Sternewirth) when they feel thirsty.
Notably, the term was explained by Mike Rowe when he helped out at Newport Distilling Company on the Discovery Channel program Dirty Jobs.
Thick, rich dark choc and mint like Red Tulip Mint Thins actually.
Nice winter beer.
I'm gonna have to try that one, it sounds great .
If you enjoy a good whisky, then give this a try - its great neat, on the rocks and even (heaven forbid) with a mixer
My mate is a whisky aficionado (and has got plenty of $$) and regularly drops a few hundred dollars on a bottle
I took a bottle of Monkey Shoulder around his place one night and poured him one (without telling him what it was) and he said it was the smoothest blend he had ever tasted, and then went on to say that "you dont need to spend all that money to impress me"
He was absolutely shocked when i told him it was a whole $46 at Dan Murphys
He went and bought a case the next day, and has been drinking it instead of his expensive stuff ever since
I love JDs but it gives me terrible reflux.
Not a fan of JD and I get the same, stomach ache. The only US Bourbon that I can stomach is Maker's Mark. Wild Turkey and Jim Bean is junk.
Here is a tidbit of info...
"The main difference between scotch and whisky is geographic, but also ingredients and spellings. Scotch is whisky made in Scotland, while bourbon is whiskey made in the U.S.A, generally Kentucky. Scotch is made mostly from malted barley, while bourbon is distilled from corn."
I heard that is 51% or more corn is called Bourbon. Corn in the USA with all the GMO shenanigans it grows like weed all over the nation. So is safe to assume that most Bourbons might have 60% or more of some sort of corn product.
Corn malt (corn syrup) is the scourge of the Earth, basic sweet foodstuff with zero redeeming features. I can’t understand why people drink “corn malt” beers like Corona, Sol, Chihuahua except for the fact it is tasteless like sweet spring water and goes well plugged with a lime / lemon.
You can’t honestly compare barley malt with that ****, ever wondered why there is no call for vodka made from corn? Vodka (ethanol) made from potatoes or grass has flavour corn spirit is fricken tasteless!
Sugar cane spirit (rum) by comparison is aromatic and covers a relatively wide flavour spectrum.
Point is if the Scots who settled on the Bourbon River had access to barley malt then the same fat pot stills and barrel ageing could produce something approaching whisky. Alas nothing comes close.
Now that you mentioned Mexican beers...
A Mexican told me that no Lime is used on their beers. But where the Lime in the Beer came from? Simple, dumb ass tourists. The tourists usually ask for a Beer and a Tequila Shots. Is costumary to suck on a Lime with the Tequila Shot, the Salt is at the table. Anyway, to carry all those 3 items, the Bartender placed the Lime in the mouth of the bottle so it will allow the costumer to grab the shot on one hand and the beer on the other. Dumb Tourists, thought, the Lime goes in the bottle so they started to drink the beer with limes.
When I go to any Mexican restaurant or bar, I ask for NO limes, it ruins the beer. If I want limes, I will ask for a Limeade.
High Fructose Corn Syrup is not Sugar and is used on all sorts of products in the USA. I think, that corn crap can be called Ethylene Glycol, both are sweet and they are not sugar.
Anyway back to some decent beers and yeah ok not so decent or ordinary and a dud, got one of those six string mint condition :- choc mint milk stouts , had it last night, absolutely bloody sensational .
Just had one of my stouts, not sure if I'm biased but it's still dam nice.
Now my first real home brew duds , just cracked one of my choc orange porters , it hissed a bit and frothed up when shaking the bottle but there was just no carbonation in the beer ( not great , poured it down the sink) .
Got another cooling now as I'm really curious to see what hopefully it's really like.
So cracked a pirate life stout and yes it's a stout ,it's interesting but I'm not a fan. I'll take mine over it anyday of the week . Thankfully I have alot more of mine too.
Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, Chinese star anise, or badiam that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of I. verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. About 90% of the world's star anise crop is used for extraction of shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu).
Keep in mind the last part of the paragraph. Tamiflu is a great medication when you catch a cold, flu or cough, way better than the shot. You can also make it a Tea using an Infuser.
Found a Spanish recipe to make Anís Estrellado. Taste like Licorice Candy, usually drank after a meal to help digestion.
White Rum or Vodka, 5 tablespoons of ground Star Anise per 1Qt of alcohol. Let it sit for 2 weeks on a dark and cool place, stain and add 4 Cups of Sugar. I used 2 Cups to make it Demi-Sec, is way easier to add than remove.
Is a bit strong, Anise usually is clear and has about 40 Proof Alcohol, this one is 80 Proof.
Gives a new meaning to Grandpa's Cough Medicine.
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