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211
Ingredients / Cherries
« on: March 29, 2010, 08:07:33 AM »
In Belgium, they utilize a specific cherry variety for additions to the Kriek style beers.
Since I have no hope of obtaining any of this particular variety,
What is available in the US, that approximates this cherry closely?
Oregon fruit puree?
Michigan Sour Pie cherries?


212
Commercial Beer Reviews / Xingu
« on: March 24, 2010, 09:45:21 PM »
Black Brazilian beer.  This beer pours dark and with a very slight head.
Aroma is floral with molassas notes.  1st taste is more bitter than the aroma
would have you believe...nice hoppy full flavored beer that kind of leaves your
palate clean. Not overly heavy for this dark of a color. roasted maltiness notes of treacle.
 I would buy this again if I had an opportunity,  I got this bottle as a gift...thanks Richard.

213
Beer Recipes / sour cherry rochefort brett in oak
« on: March 21, 2010, 04:28:59 PM »
i am considering making 15 gallons of rochefort in the venue of Herman Holtrop's recipe
fermenting it with the saccromyces to completion then rack it into an oak cask
that had red wine last on the wood (recently). Then I was going to put in a good amount
of Brettanomyces Lambicus and some tart cherries to see what happened when you
get carried away with an already great beer...... :-\

214
Wood/Casks / What type of beer would you put in your bbl
« on: March 11, 2010, 11:27:23 PM »
If ya finally found an Oak Barrel that had red wine last held
against the wood?

If the barrel was brett free, and you just wanted to start with the Oak
flavorings, would you put like a blond belgian in the thing ....
the wine would impart a nice color and flavor to the beer...then in the interest
of keeping the barrel full so the wood did not dry, remove an aged 5 gallons at a time
and replace it with a like colored beer until the color naturally darkened....
\
at which time you perhaps would introduce brett...and repeat the process letting
the brett beer age out harvesting 5 gallons at a time for consumption and replacing
the liquid with fresh wort....

My personal desire is to fabricate a great cherry saison...and this remains a work
in progress. All input is appreciated. i.e. what type of brett to use to accentuate cherry
flavors, what is a good source for sour cherry pulp and fruit???
The Cherry pit/ almond flavor aspect is highly appealing to me.
I am really liking the idea of this process.  But am unsure of the tried and true methods

215
All Things Food / For Weazletoe.....CANDIED Bacon
« on: March 08, 2010, 10:17:29 AM »
Barry, I have not tried this yet, but I saw it today and thought OMG
I have to show it to you....so check it out and let us know if you
dig it...

http://www.wikihow.com/Make-Candied-Bacon

216
Classifieds / disregard
« on: March 07, 2010, 07:09:27 AM »
Got the set finished....thanks disregard this

217
The Pub / Burning Man 2010
« on: March 06, 2010, 08:08:23 PM »
Dang I am prolly too long in the tooth to make it...but what a trip!
Anyone here planning on making Burning Man 2010??

218
Commercial Beer Reviews / Duck Duck Gooze
« on: March 05, 2010, 12:50:17 PM »
Lost Abbey has really done a great job on this beer.  Let me advise you that if you ever
get the opportunity to try this do NOT pass it up!

219
Beer Travel / Avery Brewery Sourfest pics
« on: March 01, 2010, 09:17:21 AM »
Hey, I traveled 4 hours for this...so I guess it counts.

What a gig! Well worth the drive. Met MikeyPedersen a co-member here.
So many beers, not enough time to sample even a good portion of them.
You got 20 beer tickets good for a 2 oz pour each ticket....I did not even
get through all 20 of mine...let alone the handful someone that was leaving
gave me....

Anyhow here is Avery's new beer engine / bar back you see it when you walk in the door

Here is the cooler where they store brewery release only beers etc.

Part of one of their barrel rooms

Blow off from a fermenter outdoors. Smelled like Hog Heaven to me

Shot of the crowd in the tasting lineup

Couple guys I was drinking beer with



My 2 Favorites were Saison De Lente from "The Bruery" and Duck Duck Gooze from "The Lost Abbey"
followed closely by Cerise Casse from "Cambridge Brewing" and last but NOT least
Saison Brett by "Boulevard Brewing"....LOL I already lost count so many good brews!

220
Wood/Casks / Food Grade Bladder
« on: February 25, 2010, 11:06:41 PM »
Anyone know of a food grade bladder that you could put into
a 55 gallon Oak Barrel bung hole and then intflate to fill half or
more of the space inside the barrel?  This would allow a person
to utilize a larger barrel which are more readily available....
just wondering..... ???

221
The Pub / Avery Sour Fest
« on: February 18, 2010, 10:38:51 PM »
Anyone here gonna make it to the fest?
PM me if so....we could meet weather permitting.
http://www.averybrewing.com/calendar.html

222
Pimp My System / Anybody want a new toy?
« on: February 12, 2010, 09:02:09 AM »
No idea how much they cost but it is an electronic hydrometer
http://www.densityanalytics.com/index.htm

223
Ingredients / Besides using Food Coloring
« on: February 09, 2010, 10:50:14 PM »
What is the weirdest colored beer you ever made and....
How did you color it?

224
The Pub / Take a Cruise
« on: February 08, 2010, 09:14:04 AM »

225
The Pub / 100 Yr Old Scotch Whiskey recovered
« on: February 07, 2010, 01:31:48 PM »
down in the South Pole....kind of like mrbowenz quest....

http://news.bbc.co.uk/2/hi/uk_news/scotland/8499931.stm

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