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Messages - MDixon

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Other Fermentables / Re: Hard Lemonade
« on: July 05, 2011, 04:33:02 AM »
If you really want to experiment, you can try to recreate what I did:

The Pub / Re: Read any good book lately?
« on: July 01, 2011, 09:03:13 AM »
(unlike the Chris Snow series, unfortunately).

 Actually I saw where he had another one coming out for Odd and I think for Chris Snow. An Odd movie is coming out in 2012.

I found the page I was thinking of again, appears the Snow book is still in limbo, but a new Odd is looking like 2012

Commercial Beer Reviews / Re: West Coast is the Best Coast for Beer
« on: June 28, 2011, 05:12:24 AM »
We're at a little less than 10 million and 53 craft breweries with a few more set to open. Guess we need to be a shade darker as well  ;)

Commercial Beer Reviews / Re: West Coast is the Best Coast for Beer
« on: June 27, 2011, 02:44:42 PM »
I'm saying Sierra Neveda did not have a beer named IPA on the market in distribution until around 2000. I believe they had one, just not anywhere other than local. Celebration has long been thought of as an IPA, but it certainly is not 30 years old.

My point being the author needs to learn a little about styles and a lot about facts  ;)

Commercial Beer Reviews / Re: West Coast is the Best Coast for Beer
« on: June 27, 2011, 08:58:09 AM »
Anyone who's wife is named Pooja must be an expert in East v West...  ::)

Also scratching my head over this one...
Sierra Nevada in Chico, California, which has been brewing amazing IPAs for over 30 years
Seems like exactly 30 years ago and I don't remember IPA coming out with any distribution until I saw it in Buffalo, NY around 2000 or so...  ;D

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.

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