Crikey it’s KBS! Fabulous!
Tonight, there was no CBS at the pub but I had a St. Bernardus Quadruple Christmas Ale and a Founder’s Curmudgeon’s Better Half, both on draught. So not a bad consolation prize.
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Wine and Beer Enthusiasts
- Thread starter albertfallickwa
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Tonight, there was no CBS at the pub but I had a St. Bernardus Quadruple Christmas Ale and a Founder’s Curmudgeon’s Better Half, both on draught. So not a bad consolation prize.
Yes, Armenia is definitely known for their cognac. I'm not sure why we never tried any while we were there. I mean, I'm not really into it, but I'm open to trying things.
By the way, in regards to that really old wine I tried: I was able to try another, from the same purchased lot, and it was unlike the others tried thus far; it happened to have quite a lot of sugar remaining, which turned the 'ancient' stuff into a practical dessert wine. I don't care for dessert wine, so it wasn't very tasteful... but, nonetheless, it was fascinating.
Sounds as though this was a most agreeable night; those are seriously good beers.
It depends. Some stouts and ales are absolutely made to be consumed a little more on the warm side. However there are those, just like wines that taste a lot better when they are cold. For me it various by beer. I tend to like a lot of my barrel aged beers a little more on the warm side. Like wines, it tends to bring out a different flavor and sometimes a different texture. If you read through some of the posts, I have made comments and references to some of the beers I have had at room temperature.
So to answer your question, it depends.
No, I would never refrigerate ales (especially real ales) or stouts before driving. It stuns the flavour (which can be wonderfully complex) into insensibility.
Lagers and session brews in summer are a different matter entirely.
Sipping a glass of CBS.
There will be wine with dinner this evening: An elegant white wine from Burgundy (the grape is Chardonnay) - a timeless classic - that goes by the name of Pouilly-Fuisée.
Well, first bottle a disappointment. “Ghanaian Spiced Porter”. It left quite a strong kick in the back of the throat. Not for me. Tasting notes.
Well, first bottle a disappointment. “Ghanaian Spiced Porter”. It left quite a strong kick in the back of the throat. Not for me. Tasting notes.
Doesn't sound - metaphorically speaking - like my cup of tea.
Red Bordeaux, Saint-Émilion AOC. I’m rather fond of this part of Bordeaux, Merlot and Cabernet Franc? Yes please!
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Some people maintain beverage fridges that you can dial in a temp. It certainly requires a lot of dedicated equpiment and foresight. I just ballpark it by allowing something to come up from my fridge temp.I don’t mean to be so pedantic but how is one supposed to follow recommendations to enjoy at 10 to 12 degrees C or 6-9C?
Digital readout coolers. I own the old style dial ones, too. Digital is more accurate, but costs more (duh!). It really depends how particular you are about details.
No wine or beer for me. Throat can't handle it. It can handle a nice large glass of Armagnac, though.
No wine or beer for me. Throat can't handle it. It can handle a nice large glass of Armagnac, though.
I don’t mean to be so pedantic but how is one supposed to follow recommendations to enjoy at 10 to 12 degrees C or 6-9C?
What they are saying is "do not murder this beer by putting it in the fridge" or, put another way, "do not stun, destroy or obliterate the taste by putting it in the fridge until you are ready to drink it and then expect it to have subtle tasting notes and tones".
Yes, you are being pedantic.
I store my beers and wines in a cool place; then, when they are to be considered for drinking, they are brought into a room, usually the kitchen so that they can come up to room temperature.
As I live in a cool part of northern Europe, putting drinks in the fridge is almost entirely unnecessary in winter.
For light session beers, or lagers, yes: The fridge is fine. For crisp white wines (especially in summer) - Sauvignon Blanc, for example, yes, a fridge is good. For Proscecco, yes, definitely. Very light sherries - such as a Fino - (in summer), yes, most certainly.
When dining out, I, personally, am of the view that for a good white Burgundy, or Riesling, unless the restaurant is unnaturally warm, or it is high summer and warm, an ice-bucket is not terribly necessary, and borders on affectation.
However, for almost everything else, most forms or varieties of alcohol taste far better at something close to room temperature (robust ales, sturdy stouts, rich reds, well structured whites, cognac, port, most sherries (but not Fino, in summer), and whisky.
Exactly.
I just bring them up to room temperature.
I warmly second this motion with hearty vigour.
Digital read out cooler; no, too complicated - besides, we have senses - touch, taste, - to tell us whether something is too cold.
I find port can be quite soothing. Hot port or an aged port.
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I've got some port somewhere. Exactly where I've put the bottle I don't recall. Generally, the sugar content in port is rather warming to the chest and throat whereas regular wine may irritate the throat and induce coughing. Interestingly enough, in some regions of the world they give the very sick brandy soaked raisins to eat or offer a hot mixture of water, lemon and grape molasses. Easy energy to use up plus it contains vitamins and minerals, along with iron.
If the port is a good one, an aged tawny, I'd recommend taking it neat. If a young, fruity port, perhaps preparing it in the form of a hot port might not go amiss. (Sliced orange rather than lemon, cloves, sugar if desired).
A cousin of mine swore by a port and cognac mix (blend) whenever she had what she described as a really bad cold.
Tonight’s brew is “Radio Alice”, a New England IPA. Tasting notes describe it as a “juicy, fruity aromatic beer”. I really like this one. Very refreshing. This is more like it!
So these bottles you’re procuring crates of, what size are they? The only ones I’ve found are 75cl.
The standard size of 33cl.
One bottle of 75cl would be more than enough for an evening.