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by snebbu

Endless Beers: Bourbon County Brand Stout

The holidays are over. Bring on the dark, cold days of gray. I’m still stuffed from the new year, but I have found time to explore the 100 Beers of Winter list. Of those 100, there are a few particular beers that stand out. The Goose Island Bourbon County Brand Stout doe so because it is so rare. This suds are brewed every year—but with different flavors and a different taste each year. It is a rarity worth picking up before they are off the shelves.

I’ve mentioned this drinking strategy before, but if you haven’t paid attention—you want to get a case. Half of the case is for you to enjoy now. Impress your friends with your brew knowledge, and enjoy every last drop. As for the other half of the case: store away in the cellar to compare with next year’s…and the next…and the next.

How it tastes:

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by snebbu

The Pumpkin TAP

Now is the time to give thanks. What to I give thanks for? Amongst other things: pumpkin, beer, and booze. Well now I need to give thank to Kegworks for the PUMPKIN TAP! Some of you may have seen it on your pinterests or facebooks, but how many of you have had the opportunity to USE it? The pumpkin tap comes in a few simple pieces that you screw together. Then, in three simple steps, you have a working pumpkin tap:

– Step 1: Hollow out pumpkin

– Step 2: casino online Cut small hole in bottom of the pumpkin & screw in the tap

– Step 3: Fill with boozy beverage of your choice

by snebbu

Endless Beers: Stone Southern Charred

ABV: 12.6%

“A bastard has been set free and it’s out to make a mockery of you.” Yes, that is the warning that Stone Brewing Co. released to all citizens willing to try the new release: Southern Charred. As of November 4, Southern Charred will be available to all members of the free world willing to take on the challenge of a mockery. This ale is a barrel-aged version of a the Double Bastard Ale offered by stone. Southern charred was aged for 10 months in charred Kentucky bourbon and American oak barrels in order to provide what Stone claims to be “intense smoke and vanilla flavors.”

You may be wondering—why charred barrels? What’s the point? Well, think about it…If you aren’t there yet— smoke. This brew has a lot of characteristics of a porter. The charred barrels provide a smoky flavor to the beer that complements the porter characteristics. In fact, the smoky flavor enhances the typical double bastard flavor without overcoming the profile of the beer. With a high ABV of 12.6 %, be prepared to either share, or set aside about an hour for “relaxation time.” Tasting notes followed by the suggested pairings.

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by snebbu

A Beautiful Exchange…of Brews

In your workplace, you may hear whispers about a “pick up time” or a special meeting place. Perhaps you heard one of your co-workers say “just put it in a black garbage bag, but be discrete about it.” You’re wondering to yourself if this is something you would want to be part of or if you should be happy that you don’t have whatever burden it is on your shoulders. Regardless–you want to know. Well, you are witnessing the inner workings of the underground: a beer exchange.

in Drinks / Trends 1 comments

by snebbu

Burns My Bacon: Big Beer Marketing

They’re at it again. I thought our expose on the punch top can was a good start. Maybe the top ten reasons to drink craft beer even better. But big beer can’t help itself. Pouring thousands upon thousands of dollars into marketing rather than a better product, big beer is intent on changing the way we drink. Through the packaging. #fail #sadface #dumb

On my way to the shore this weekend, I noticed two new beer billboards. The first highlighted Miller Light’s brand spankin’ new bottle design. AWESOME. Can’t wait to get my hands on that new bottle and ~~taste~~ feel the new great ~~flavor~~ “touch” that Miller has come up with. See what I did there? If not, let me clarify—Miller isn’t even comfortable enough to claim that they’ve improved their taste. They are just trying to lure you in with gimmick ads and packaging that in no way make the product any better. But they aren’t responsible for the most embarrassing new gimmick. That title belongs to “The King of Beers.”

Look at those curves…

Yes, Budweiser decided to up the ante. Screw the blue mountains—they’re going to turn the can into a bowtie. Now, crushing a can will be even easier. Why improve the taste of piss, when all the people are expecting is…piss? …OH, did I mention that there is slightly less beer in this can? (Don’t tell anyone!)

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by snebbu

Attack of the Clones!

Every so often, homebrewers have that moment when they taste some great suds and begin scripting a recipe that they hope will produce the same results as the craft beer being enjoyed. So begins the search for a clone recipe. Sometimes third party clone recipes are available, and if you’re lucky, a brewery may release a recipe. After all, many brewmasters and craft beer CEO’s started as homebrewers. Now, the next wave: Flying Dog Brewery is releasing their own clone kits – STOVETOPPERS.

These kits include EVERY ingredient needed to brew an all-grain batch of beer (even the yeast!) All-Grain: you create the extract from the malt and then add all of the other ingredients that you would to an extract brew or extract/specialty grains brew (all grain = do it like the pros do).

Flying Dog Brewmaster Matt Brophy explains “Homebrewers spread the gospel of craft beer through their craft and ours, so I think breweries have a responsibility to foster and inspire the homebrewing community.” Agreed.

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by snebbu

100 Ways to Use Beer in Food: #15 Dogfish Head Chowda

It’s been a while since I’ve revisited my trek to greatness: the 100 ways to use beer in food and drink. But then I found this. Dogfish Head found a way to combine their delicious beer with some great ingredients. What came out of the beer-food think tank? Dogfish Head Hard-Tack Chowda. The real kind of chowda – not that gross Manhattan stuff.

Dogfish Head touts this chowda as one of which Ishmael would be proud. Teaming up with Sea Watch International, the chowda’s “made of small juicy clams, scarcely bigger than hazelnuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.” OH, and did I mention infused with the Dogfish Head 60 minute IPA?

in Drinks / Recipe 2 comments

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