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Messages - MDixon

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781
The Pub / Re: Whiskey
« on: February 11, 2014, 07:47:31 AM »
Maker's is kinda boring to me.

Side note - unless you like really sweet skip the Knob Creek Smoked Maple.

782
Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 30, 2014, 07:35:36 AM »
I wish everyone would stop being so nice about last year's banquet meal. Worst entree I've ever had at an AHA Conference.

783
The Pub / No Tailgating, No Problem
« on: January 30, 2014, 05:45:18 AM »
Quote
You will be allowed to have food in your car and have drink in your car.
And provided you’re in the boundaries of a single parking space, you’ll be able to
eat or drink right next to your car. However, you’re not going to be
able take out a lounge chair, you’re not going to be able to take out a grill,
and you’re not going to be able to take up more than one parking space.

http://tailgatetower.bigbossbrewing.com/

784
All Things Food / Re: recommend some Pots and Pans
« on: January 26, 2014, 03:47:49 PM »
I agree with Amanda, we what are you going to cook and what are you cooking on. IMO unless you are displaying them a set is a waste. Get what you need and will use.

We got a Martha Stewart anodized aluminum nonstick set from KMart before chick went to jail and I must say the set is awesome. It is getting a bit long in the tooth now and I don't know who has something similar but when they bite the dust I'll find a replacement for the pans we use day in and day out. I believe our favorite covered sauce pan was a wearever. Once it bit the dust we went to Amazon and ordered the exact same pan. You really can never go wrong with cast iron once it is seasoned.

One thing to think about is if you will put the pan into the oven. If so the handle must be able to handle the heat.


785
Beer Travel / Re: THE ULTIMATE BEER TOUR ITINERARY
« on: January 22, 2014, 06:20:35 AM »
Times have certainly changed. When we were in Belgium in 2006 you could not find Westvleteren anywhere but at the cafe. It was a dry spell.

That Iten is pretty neat for the tour. We did Belgium without a tour and our rule was everything had to be in close proximity to a train station. We also timed it to hit a now defunct beer festival, open house at Rodenbach, open house at Palm, and open house at the Royal Palace. We did Brussels, Antwerp, Bruges, Gent, Brussels. The other thing we skipped other than open houses was breweries. I do wish we had visited Cantillon as part of the trip.

If/When we go back I'd like to visit De Dolle, Fantome, De Proef, and Caracole.

786
General Homebrew Discussion / Re: BJCP Written Exam
« on: January 20, 2014, 08:05:09 AM »
The queried styles are in the Study Guide and as was stated there are 86 combinations. One could count the total number styles if they were so inclined.

The EDs choose the styles for each exam.

788
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 05:04:15 PM »
I did well at comps with this one.
http://carboyclub.com/recipes/cap1.htm

789
General Homebrew Discussion / Re: BJCP Written Exam
« on: January 15, 2014, 07:35:21 AM »
Be sure to answer each part of every question to maximize your score. For the style sections describing the AAFM of the three styles earns you a maximum of 40% for the question, 25% is identifying and aspect of the ingredients or style, 10% is the three classic commercial examples, 25% is the similarities and differences of the styles.

So what I see many people do is spend an enormous amount of time on the AAFM, write incorrect classic examples, skip the aspect, and briefly describe sim/diff. At best one would earn a 60 for such a response. Pay attention to each part.

For the recipe:
Stats for the recipe - 10% (make those stats meet your recipe)
Batch size, etc - 20%
Mash, boil, etc. - 35%
How recipe meets style (suggest to discuss AAFM in depth) - 35%

What I see people do here is write recipes which would not even make the style queried or the stats they state are impossible. Then things like fermenting a lager at 70F.

The last two questions vary, but pay attention to what is asked and the response percentage values. Put SOMETHING close to correct in every area. You cannot earn partial credit if you did not answer the question.

Time management is key. There are 20 T/F which can only count against you and 5 questions in 90 min. Let's say you do the T/F in 5 min (15 seconds per T/F), then you have 17 minutes for each of the 5 questions.

Good luck!

790
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 07:23:19 AM »
It's not exactly extinct. Some breweries and brewpubs have made it over the years, but I'm not sure anyone with wide distribution has one.

The last one I remember was Capital 1900 out of Capital in Madison. IMO it needed more corn and hops and was a little too plain for the style.

791
The Pub / Re: Whiskey
« on: January 13, 2014, 08:57:50 AM »
I wonder how that Maker's bottle is going to appear when the label is in Japanese? ;)
http://hosted.ap.org/dynamic/stories/U/US_BEAM_ACQUISITION?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT&CTIME=2014-01-13-07-19-30

792
The Pub / Re: What's everybody drinking for New Year's Eve ???
« on: January 01, 2014, 08:15:04 AM »
Beerwise I had a 2003 North Coast Old Stock.

793
The Pub / Re: Starbucks trademark
« on: December 31, 2013, 02:00:45 PM »
I like that he gave them all the profits. Classic!

794
The Pub / Re: Whiskey
« on: December 29, 2013, 12:01:59 PM »
My go to drink is something I call a Ginger Old Fashioned.

1 part bourbon
1 to 2 parts ginger ale
Maraschino cherry with teaspoon of the juice
Teaspoon of Stirrings Blood Orange Bitters
Large ice cube

I vary the ginger depending upon the Bourbon, the more alcoholic and harsh the Bourbon the more ginger I add to mask.

With the Bulleit Rye I mentioned earlier I probably do 1 part of it to 3/4 parts ginger.

795
The Pub / Re: Whiskey
« on: December 28, 2013, 08:47:26 AM »
Evan Williams Single Barrel is crap, skip it. Now I get to mix another fifth of less than stellar bourbon.

Bummer. It was great when I had it 10 or so years ago especially at the price. Haven't had it since then. It once got "whiskey of the year" by Malt Advocate - which is a fine honor and back when I had it I thought it well deserved the praise. But the quality may have slipped since then. OTOH from your dislikes of other whiskeys and the whiskey's you say are superior to one's I think are less than fantastic perhaps our pallets may not align. I'd love to do a whiskey tasting with you. How do we set that up? ;)

I tend to dislike harsh, acidic, and alcoholic Bourbons. So I dislike Woodford and Bookers. I find many Bourbons boring - Larceny, Jefferson, Four Roses Small Batch, etc. I gravitate an underlying sweetness in the Bourbon - Knob Creek, Bulleit, Buffalo Trace, Eagle Rare, Basil Hayden, Blanton's Bakers, Four Roses Single Barrel, etc.

It might be you need to be the anti-Dixon. We had a wine store in town and whatever the guy suggested I knew not to buy. Our tastes were diametrically opposed. I've got a buddy and I always ask his opinion. We don't line up either, but if he thinks it is awesome I will as well. He appreciates several brands I find boring or dislike. I believe he drinks everything straight, with a splash or over ice. I try it straight and over ice and if it don't trip the trigger after trying on more than one occasion it becomes part of a ginger and bourbon. ;)

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