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Originally Posted by Josh
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Try the Yeti stout.Quote:
Originally Posted by Josh
McChouffe is the jam, it's true. Order a cheese plate to go with it, it's the brass tacks.
Bought a shaker, starting to fuck around with making martinis. Doing 5:1 Gale Force Gin to Martin & Rossi Extra Dry Vermouth. I realize only too late I have no olives in the house.
I make something called "Hacking the Gibson," which is just a Gibson, but with a slight touch of pickle juice. It's quite good.
Gibson = Martini + Pearl Onion instead of olive.
That sounds geeky. Also pretty rad. I will try this!
New label? I remember it being blue.
shit be bangin
Tracer - I asked about the cellaring of Chouffe beers and instead of explaining it to me, he opened a bottle of 2003 christmas barleywine. Basically all the notes become laced deeper into the beer without losing any carbonation. Unfortunately he didn't have an old LaChouffe but the gist was that if would tame some of the bitterness and relax the flavors a bit.
In other news I had 2 glasses of Ommengang Cave Aged Abbey Ale and it was a show stopper. It turns out my gf likes Brett Beer so it's all very exciting.
Cool, thanks. I'll wager the Barleywine aged better. I regret that the LaChouffe wasn't as good as I had hoped, but the "relax the flavors," bit sounds about right. Perhaps too much so.