This year, and this precise minute, I am not wintering in deepest, darkest northern Europe, either.
So, yes, agreed: My preference for rich, robust stouts is a lot less pronounced this year.
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Wine and Beer Enthusiasts
- Thread starter albertfallickwa
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This year, and this precise minute, I am not wintering in deepest, darkest northern Europe, either.
So, yes, agreed: My preference for rich, robust stouts is a lot less pronounced this year.
To be fair, I pretty much drink stouts throughout the year no matter what sunny southern California weather is like. It could be a 110 degrees outside and I will have a nice deep, robust, and rather high ABV stout. Now will I drink a four pack of Founders Breakfast Stout in one sitting during the same 110 degree day, probably not. But I will have one or two followed by a lighter beer to just change it up.
Agreed. I don't usually look much into the weather to decide what drink to have. Unless you know, its like a seasonal brew.
One or two robust beers succeeded by a lighter one is a course of action I have been known to follow myself on occasion, irrespective of the time of year.
Tonight, I am sipping a Weissbier from Franziskaner.
I have a mini bar in my man cave and i have this cooler i have bought online. And it keeps my beer ice cold, and its awesome.
Does anyone here do anything like the following to get the best longest lasting buzz ?
- Take a nap in the afternoon/evening
- Eat a heavy fatty meal exactly 3 hours prior to starting drinking
- Drink 2 glasses of wine the first hour
- Drink 1 glass of wine every 30 - 45 minutes thereafter
Where 1 glass of wine is defined as 5 oz or 150 ml (1/5th of a standard 750 ml bottle).
???
- Take a nap in the afternoon/evening
- Eat a heavy fatty meal exactly 3 hours prior to starting drinking
- Drink 2 glasses of wine the first hour
- Drink 1 glass of wine every 30 - 45 minutes thereafter
Where 1 glass of wine is defined as 5 oz or 150 ml (1/5th of a standard 750 ml bottle).
???
Had an English Ale called "Reindeer's Revolt." It was a decent ale, when drinking this one, make sure it is cold. As it warms up this one to me actually loses some of the flavoring and punch.
received a few bottles yesterday. Saarloos and Sons - The Matriarch (Grenache blanc) and 19fiftytwo (Syrah/Cab). Plus a bottle of bourbon from F.E.W. spirits.
I dig the pictures on the wine bottle!
I have enjoyed a few bottles of Franziskaner Weissbier over the past few evenings; tonight, though, I think a glass of wine might be in order.
A former colleague - with whom I worked in an earlier incarnation, and who has since achieved a major promotion - turned up to visit us for a few days; I played host to her this evening (Montalcino di Brunello) - socially - and had briefed her (formally/professionally) both yesterday and today.
Relevant, interesting article: https://www.citylab.com/life/2018/01/craft-beer-industry/550961/
A buddy of mine who just got back from Oregon treated me to some Pelican Brewery beers. He even picked me up a growler full of their Tsunami Stout! Tears of joy I tell yeah1 We tried a few different ones with the Tsunami and Kiwanda Cream Ale being the best of the bunch for me. The Cream ale is really good, really-really good IMHO. Of course the Tsunami is my favorite from them.
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Great read! I know from speaking to a few friends who work for some local breweries, the big headache they face from the big three, is the distribution of their product. The big three, mainly the big-big one, have pretty much locked it down and if you ever speak to some of the folks in the bizz, there is a lot of strong arming going on. I won't say the brewery by name, but a big one down in San Diego actually started their own distribution channel for craft breweries and it is working out pretty darn well! So much so, that you are now seeing it more and more in places that care about their tap and bottle selections.
[doublepost=1516639303][/doublepost]
Great read! I know from speaking to a few friends who work for some local breweries, the big headache they face from the big three, is the distribution of their product. The big three, mainly the big-big one, have pretty much locked it down and if you ever speak to some of the folks in the bizz, there is a lot of strong arming going on. I won't say the brewery by name, but a big one down in San Diego actually started their own distribution channel for craft breweries and it is working out pretty darn well! So much so, that you are now seeing it more and more in places that care about their tap and bottle selections.
A glass of Montalcino di Brunello with some Italian colleagues, followed by a small tumbler of Talisker (whisky) with one Italian.
Oh, a great wine followed by an exceptional whisky. That happens to be my favorite Scotch these days...
Yes, agreed.
One must maintain standards in this life.
We were sitting and sipping at benches in the tropical darkness. I supplied the wine - and - when the whisky was offered - glassware (I supplied some) being a cherished commodity but a scarce one - meant that I was offered a plastic cup. I declined. Standards - and all that - something Italians understand exceptionally well.
So, the young Italian soldier who had made the offer of whisky rose to his feet, retrieved one of the few unclaimed glasses on the table, retired to his room (briefly), washed it, and returned to me with a clean (if slightly damp) glass tumbler.
We toasted one another with our glass tumblers, the golden glint of the Talisker in the glass less noticeable than the marked peaty aroma (try explaining 'peat' to Italians) on the nose.
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There’s an interesting article on Scotch in the Wall Street Journal. Some pretty amusing puns sprinkled about too.
For Scotch Whisky Purists, This Might Be Hard to Swallow
LONDON—Here’s a neat story.
The documents involved are top secret. They detail a plot by a multinational company to challenge hundreds of years of tradition. Some find the suggestions so hard to swallow they are warning of rebellion.
Scotch barrel
The making of Scotch whisky has long followed a precise formula enshrined in law and precedent. Scotch must be distilled in Scotland from water and malted barley and aged in the country at least three years in oak casks. It should come out at least 40% alcohol by volume.
Now Diageo PLC, the world’s single biggest producer, wants to water down some of those rules, part of its attempt to arrest Scotch’s declining market share. Last year, it formed a secret task force to explore ways to change some industry rules about how Scotch must be made.
One idea was to finish aging Scotch in old tequila barrels instead of the sherry, cognac or port casks traditionally used. Another was to create a “Scotch whisky infusion,” a new category of flavored or low-alcohol blends sold under existing Scotch brands.
Diageo’s efforts to win over the Scotch Whisky Association, which lays down rules for distilling the spirit—at least on its tequila-barrel idea—are already on the rocks.
“There is not a single chance of a change of the rules,” says Gavin Hewitt, a former British diplomat and onetime chief executive of the SWA. “Whoever is saying that is talking through a complete hole in their head.”
The remainder can be found here...
https://www.wsj.com/articles/if-you...ou-might-find-this-hard-to-swallow-1516728633
