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Messages - tumarkin

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1
If you can find it, try Kuri Kuro (Dark Chestnut Ale) from Japan. Excellent!!

We have a local chestnut farmer who provided some chestnuts to our club members, to encourage us to brew with this unusual ingredient. Obviously hoping to develop at least a small market for his product. None of the resulting brews were anywhere near the quality of Kuri Kuro.

2
The Pub / Re: Whiskey
« on: May 03, 2018, 05:00:48 PM »
Was over at a friend's house a few weeks ago and tried an interesting whiskey.... Basil Hayden Dark Rye. It's a mix of blended Canadian and American rye whiskeys, combined with port.

Yes, combined with port ..... not aged in port barrel. This gives it some prominent fruity notes and definitely a sweeter finish than I usually like in whiskey. It’s moderately spicy, rich, huge mouthfeel, somewhat sweet, especially in the finish (but not cloyingly so).

Found a bottle at the ABC yesterday, and tried it again last night. I'm really looking forward to getting into it this weekend. Moderately priced ($41), a good sipping whiskey - though I'm sure it'd be great in cocktails as well. I had some neat first and then with a single ice-cube, which really opened it up and released the beautiful, spicy rye character.

Looking at some online reviews, it gets mixed reviews – some fans of traditional rye whiskies think it’s heresy, while others love it. Many question why they chose to blend the already excellent Basil Hayden rye with Canadian rye. Others question why they added port rather than the more common practice of barrel finishing. And why at 80 proof rather than barrel strength?

While I wouldn’t mind answers to those questions, I really don’t care. Me likes it.

3
The Pub / Re: Geuze Descriptor Suggestions
« on: May 03, 2018, 11:32:48 AM »
Are you familiar with the Meilgaard Beer Flavor Wheel?
http://www.beerflavorwheel.com

Gueze is certainly one of the more complex styles, and the flavor wheel can help you dig in to what you're tasting.

4
The Pub / Re: Whiskey
« on: March 23, 2018, 12:11:54 AM »
yes, the 'wash' from which whisky is distilled is (wait for it)...... beer. the way I like to look at it is whisky is beer that got too close to the fire.

5
General Homebrew Discussion / Re: IMF "International Maltiness Factor"
« on: March 04, 2018, 12:13:12 PM »
awesome, Jim, and for this post you get awarded a can of Pabst Blue Ribbon Malt!

6
All Grain Brewing / Re: tangerines
« on: January 22, 2018, 11:12:57 PM »
"I have heard that fermented orange juice (tangerines also, perhaps) taste a lot like vomit. "

Not true, there are enough commercial beers out there now using blood orange, tangerine, etc to refute this idea.

7
The Pub / Re: Whiskey
« on: December 06, 2017, 01:31:12 AM »
Just read that Diageo is going to 'unshutter' the Brora, Port Ellen, and Rosebank distilleries. Incredible whiskies all, but unfortunately even their new production is likely to be very, very expensive (although the Rosebank is possibly more likely to be somewhat affordable).

8
All Things Food / Re: Grilled BBQ Chicken
« on: November 09, 2017, 12:28:20 PM »
I remember reading something about how of all the senses, aroma most triggers memories. I have a friend who can remember almost every beer he drinks (especially at the judging table). In talking to him about this, aroma plays a huge part in triggering those memories.

9
The Pub / Re: Whiskey
« on: September 20, 2017, 12:43:49 AM »
I use a stainless steel flask for single malt with no problem (though I usually don't leave it in there for long).

I'd personally not want to use a pewter flask. Pewter is a mix of tin and several other metals, such as copper or antimony, but can include lead - though today that is most common in low grade pewter. These other metals are used to harden the tin. Although lead isn't used as much here, I'd guess it'd be more common in China. And I'd also guess many (most?) inexpensive flasks would be of Chinese origin. Obviously your call, but I'd stick to stainless steel myself.

10
General Homebrew Discussion / Re: Mason Jar airlocks
« on: August 06, 2017, 09:43:33 PM »
I've been using something similar (same same only different) to make lacto fermented veggies (sauerkraut, curried cauliflower & carrots, mushrooms, etc). Been using a starter culture from Dr. Mercola.

No reason these types of airlocks shouldn't work for beer or whatever. I use quart jars for the veggies, but you could get gallon ball jars for beer, mead, cider, etc.

https://www.amazon.com/gp/product/B00VSJUICM/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1


11
All Grain Brewing / Re: Big dry Quad with mellow quad flavors
« on: June 24, 2017, 11:27:31 AM »
Is it bottled or in a keg? If kegged, you might try brewing another beer (either a quad or perhaps a dubbel) with more of the character you're looking for & then try blending to get closer to the flavor profile you want.

12
Commercial Beer Reviews / Re: Delirium Nocturnum
« on: September 11, 2016, 12:17:34 PM »
FWIW, I wasn't saying it needed to age, only that an 8.5% beer could age nicely for a while. Who knows how old it is now - I'd drink it now.

Yeah, isn't that a winter release for them?  I could be wrong, but if it is, that means it was probably brewed late last fall or earlier.  I do love that beer though.  Haven't had it in a while.

Nocturnum is year round. Delirium Noel is their Xmas seasonal. I've aged Nocturnum for about 3 years. It gets more rounded & soft, but loses some brightness. I'd suggest drinking it now.

13
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: August 14, 2016, 10:15:18 PM »
one more, hope you get it!

14
Beer Travel / Re: Southern Italy (Catania, Sicily area)
« on: July 13, 2016, 11:17:54 PM »
Italy now has a burgeoning & extremely creative beer scene. The following are from ONE beer importer, B. United Intl. (disclosure - I work for Micro Man, a craft & import beer distributor in Florida and B. United is one of our suppliers). There are many other breweries not represented by B. United.

Apicoltura Dr.Pescia   Rosignano
Birra del Borgo   Borgorose
Birra del Carrobiolo   Monta
Birreria Le Baladin   Piozzo
Birrificio Almond 22   Pescara
Birrificio Barley   Maracalagonis (CA)
Birrificio Black Barrel   Torino
Birrificio Grado Plato   Chieri (TO)
Birrificio Italiano   Lurago Marinone (CO)
Birrificio Loverbeer   Marentino
Birrificio Montegioco   Montegioco (Al)
Birrificio Troll   Vernante (CN)
Birrificio del Ducato   Roncole Verdi Di Busseto (PR)
Birrificio di Como   Como
Extraomnes   Marnate
Piccolo Birrificio   Apricale (IM)
Selezione Baladin Srl   Piozzo

A couple of my favorites are Birra del Borgo, Le Baladin, Birrificio del Ducato, and Extraomnes.

slainte,
Mark

15
great use for coffee at the judging table.....

keep a small cup of coffee beans on the table & sniff them when you need to clear/reset your palate. works great.

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