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Messages - MDixon

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Commercial Beer Reviews / Re: New Glarus Wisconsin Belgian Red
« on: June 24, 2011, 11:55:17 AM »
It was, a very very old one ;)

All Things Food / Re: Curry Powder?
« on: June 22, 2011, 01:32:07 PM »
Actually love raw, steamed, fried, etc oysters. Just a few things I dislike on the planet and most due to texture...tripe, clams, tongue...I'll still try anything ;)

All Things Food / Re: Curry Powder?
« on: June 22, 2011, 01:19:42 PM »
It's a texture thing with clams, not a flavor thing. Don't like tongue for the same reason, texture.

Commercial Beer Reviews / Re: New Glarus Wisconsin Belgian Red
« on: June 22, 2011, 01:16:58 PM »
Here's a pretty good description from long ago (2005):
The beer poured into the chalice almost clear golden medium amber with an off-white head which rose tall and fell very slowly to lace the glass.

The aroma was a melding of oak aroma and bourbon. Neither aroma was overpowering and both worked well together. Behind that was a light fruitiness which was hard to distinguish between cherry or raspberry.

The flavor was fruity and slightly sour, or better termed as acidic. The flavor was distinctly cherry, but more subdued than say Cherry Tart (Wisconsin Belgian Red), much more. The cherry flavor was tempered with oak that finally finished out as a bourbon, but was only subtle, never overdone.

The finish was dry and crisp with lasting cherry which transformed on the palate in the finish to oak and later to light bourbon. The body was medium and the carbonation was spot on.

This beer, probably one of the few released from the brewery was worthy of asking about if you ever visit. Most bourbon beers are overdone and perhaps overrated, but this one is subtle and sublime. A mix of fruit beer and bourbon and a wonderful way.

Purchased for $10 in 2003 at the brewery on a private tour prior to Great Taste of the Midwest, unlabeled with only a gold crown cap on a green 750 ml bottle. At least 12 other people purchased a bottle(s). I wish I had another bottle, and had been waiting for the right moment to open this one. It should have been stored for even longer and a more special occasion, but today seemed like the day. The reason was GT tickets went on sale today even though I will not be able to attend this year.

Note: the bottle I had last night was from the Unplugged series which IIRC I purchased in MadTown last year (2010).

All Things Food / Re: Curry Powder?
« on: June 22, 2011, 03:29:00 AM »
I kinda dislike clam chowder...chewy bits of yukkiness...might as well be tripe...

To speak to the topic, my wife handles the Indian food recipes. We have more spices in the spice cabinet and spice pullout for that than anything else and trust me, we have a CRAPLOAD of spices!!!

Commercial Beer Reviews / Re: New Glarus Wisconsin Belgian Red
« on: June 22, 2011, 03:26:05 AM »
Drained the bottle of Enigma last night. Pretty darn tasty stuff.

The Pub / Re: Read any good book lately?
« on: June 22, 2011, 03:12:07 AM »
I just finished Dean Koontz Frankenstein The Dead Town. If you've read the other four in the series it's a decent finish, if you've not, probably not the place to start, start with book 1.

Beer Travel / Re: the big easy
« on: June 22, 2011, 03:04:10 AM »
I found two bars (located not far apart) named Beerfest which had some taps of beer I could go for...not a low price place, but decent beer.

My favorite place to have a beer was Lafitte's Blacksmith Shop. (941 Bourbon St) - It wasn't about the beer, it was the ambiance of that place.

The Pub / Re: Potential brewpub location
« on: June 21, 2011, 01:26:51 PM »
Let's run some math...15 gallon Sabco = 12 gallon finished batch size, just a little over 2 corny kegs. 96 pints of beer which is takes 2 weeks to a month to turn - same exact amount many of us make. Now think about how many styles do you plan to have? 4?

Most brewpubs find a 3 bbl system (~100gallons) is too small to fit their needs. 7bbl is more the norm and nowadays 15 bbl is what most desire. You could do a Sabco, but it would take a similar amount of effort to brew on it as it would a 3bbl system and you would make 8X the beer.

A SABCO would be $6K per their website (only giving you a brewhouse with an extremely limited capacity) while you could purchase a full 3.5bbl brewery for $45K
7bbl for $60K

Before I spent the money on a Sabco, I'd just get some kettles and burners find a good welder and build your own - but I am a cobble it together kinda guy.

We are the other way, we kept forgetting to set the dues so we put a clause in the bylaws they will be $15 unless set otherwise by the officers. This year we had a good treasury at year end and set the dues at $10 for 2011, so our strategy worked out well. If we have to change them for good, we can do it within a two month problemo.

Events / Re: AHA Forumite Meetup
« on: June 21, 2011, 12:58:37 PM »
I hadn't started drinking yet that day ;)

No, I remembered her pouring at Ken's presentation in MN. I thought she might have been a steward on a flight at first but we cleared that up over glasses of Pliny  ;D

General Homebrew Discussion / Re:
« on: June 21, 2011, 12:55:19 PM »
There is a tome of information regarding the exam analysis and judge ranks in the Database section of the BJCP website. Of course 60% or greater is passing.

The Pub / Re: Potential brewpub location
« on: June 21, 2011, 06:45:34 AM »
Maybe it's just me, but free ain't the kind of research I would do right now. I'd go ask why the other business failed. Find the owner of it and simply ask or ask the businesses in the area.

In most of the US you must have either great food or great beer. If you don't have either, even a great location won't sustain your business forever. The best brewpubs, IMO, have good food and excellent beer. However in France I can imagine you must have excellent food to sustain since the country is known for it's food. Food adds a layer of complexity to the mix that most of us probably aren't skilled enough to handle on our own.

Whatever you do, get equipment which is larger than you think you will need. No one ever said they have too much capacity.

The Pub / Re: Potential brewpub location
« on: June 21, 2011, 06:01:09 AM »
Neat looking, but my question would be what do you need to be successful in France? Would it take architecture or the beer/food?

My biggest concern would be how to get your equipment inside...

Here's the ones for CARBOY, but they are not quite up to date. We recently did a minor revision to the calendar year.

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