That looks and sounds like everything I want in a beer.
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That looks and sounds like everything I want in a beer.
I just prepared my first batch of rock and rye, an old cocktail/cold medicine. I read a bunch of the recipes and kind of went with an amalgamation of them.
1 bottle rye (Rittenhouse in my case)
5oz rock candy (which i could not find so i subbed sugar in the raw)
1 sliced orange
1 sliced lemon
4 luxardo cherries with an extra spoonful or two of juice from the jar
10 whole cloves
10 whole allspice
cinnamon stick
Combine in an airtight jar, store in a cool dark place for about 2 to 4 weeks. Some say to store till all the sugar is dissolved. Then strain back into a bottle. I'm throwing mine in the closet now.
Here's an article with more information about the rock and rye. It has an interesting history. http://online.wsj.com/article/SB1000...025188798.html
We were serving a batch of that at the restaurant a few weeks ago.
I instagramed the shit out of these beers because IAMSOFUCKINGEXCITEDAREYOUIKIDDINGME
http://i.imgur.com/Hq1JFCv.jpg
:tu:
I'm ashamed to say I haven't tried any Lost Abbey yet, although I've been working on Port Brewing's catalog for months now.
I've had a few things by Lost Abbey before and while their execution is good, most of their catalog isn't to my taste.
They did make a Devotion using only Brett yeast and I enjoyed the fuck out of it on principle alone.
I love Brettanomyces.
Got a bottle of Laphroaig Quarter Cask. It smells like jerky, tastes like burned wood, and is really benefiting from these crazy 2" blocks of ice I have now.
Anyway, I like it. It's just SUPER different from the Yamazaki I usually enjoy.
I didn't like the QC at all at first, it needs time. It will stop tasting like a pile of ashes in a few weeks.Quote:
Originally Posted by Josh
Is this getting used to it, or something magic that happens on the shelf?