Depends on the class of package, IIRC. I don't know. I have no reason to send to a PO Box. I haven't had one in years now. Actually, it's quite funny we're talking about PO Boxes. One of my employees told me she uses a digital PO box which I read about but can't quite work my head around. I think that's more useful to save time from having to constantly drive to the office.
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Wine and Beer Enthusiasts
- Thread starter albertfallickwa
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I'm jealous. I know it's a overhyped beer, but it's quite good for its price point and has good history. It's the gateway beer to craft, IMO. I buy it from time to time, chill it and have it with a bucket of ice. The citrus and chrysanthemum notes are wonderful.
Overhyped, sure, but it's still a fabulous IPA, and at $5/520ml (or was it $6?).... It's hard to complain!
Depends on where you get it. I have a connection/friendship with one store owner and I sometimes get the friend discount. I usually buy it during the colder months because the demand is less and I can stock up.
I bought these at the brewery in Santa Rosa, but the friend discount makes the deal even sweeter, I'm sure!
I'm not the only 'friend.' I recall someone walking out with about two dozen bottles once. They load them up in old wine boxes, since it's simpler than breaking them down and recycling them.
It's always fun serving family and friends lambics and watching their reaction when they get up to get something. The sourness masks the alcohol in a lambic, or a nice high alcohol stout. The crema during pour, the silky smooth feeling over the tongue and hint of sweetness and malt tricks people into thinking that they're drinking something weak. Last Christmas I picked up some random bottles from the store and also picked up Sam Adam's New World Trippel. 1 pt and then some, 10~% alcohol. Drank the entire bottle myself in a sitting while reading a novel. Got up to get a snack and then it took me a few seconds to gain some semblance of balance. I'd had a light meal that night, IIRC. I've had the pleasure of having many beers in the 10-18% range and the effect they have varies. I shouldn't be surprised anymore, but I always am.
I attribute it to the bubbles... As I said the other day, anything with bubbles is easier to quaff than flat.
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Found a bottle of Pliny the Elder lurking around...
Lucky you. Enjoy it.
This is a beer I have seen lauded on these very threads, and all attempts to secure a few bottles for me have come to naught.
I daresay that I have a treat in store when I do finally manage to lay hands on a few bottles of this legendary beverage.
Ah, the 'friend' discount.
My two young wine managers extend such a discount to me.
And very agreeable it is, too.
It does.
Yes, some of those beers with a high alcohol level taste deceptively mild. And if the beer is exquisitely balanced (as, say, a Rochfort 10 is) you don't realise just how potent it is until you have consumed one. Or two.
In recent years, I have developed quite a taste for these splendid beers.
I find that the first one goes down awfully easily; it is the act of consuming the second which causes you to have to recall just what exactly you had intended to try to do when you got to your feet.
What's made worse is these high ABV stouts often are complemented with a rich chocolate cake or similar baked confectionery. And if drinking with someone else and thus sharing bottles, it isn't unheard of consume half bottles of several beers, leading your balance more astray later on.
These days, I find myself pretty reasonably functional after one. Deceptively so.
Two, though, is a separate matter. This is when I feel them.
That is where a compass reading - and a memory check - as you get to your feet - tend, occasion, to be called for.
After three, (a rare, and occasional, and subsequently regretted indulgence) I realise that while I am still fully fluent, I am not entirely sure what it is I am discussing in such commendable detail.
However, those really well constructed beers, the beers with that perfect balance of taste, flavour, muted alcohol, depth, heft and potential for ageing, are a pleasure to drink.
They are beers to be sipped (slowly) and savoured, beers to be drunk as you would sip and appreciate a good wine.
Slow sipping beers, not 'session' beers. Beers for thought, reflection, music and books. Occasionally, they are beers for company, the sort of congenial company who might appreciate such offerings.
The older I get, this seems to be more common. When I was younger and drank, beer or otherwise, I wasn't quite aware once I was inebriated enough. As I got older, I became aware. Clammy skin, flush face with minimal feeling, being aware you've consumed quite a bit of alcohol, finding yourself talking nonstop but not sure what about, etc. Meanwhile you're sitting there, talking the night away with company, and in the crook of your mind you're completely aware you will face plant if you stood up too fast. And that you need to be very smooth with your movements so as not to alert others near you that you've become heavily inebriated.
As I said, when I was younger, I wasn't very aware of anything after consuming an amount of alcohol. That changes as you get older. I don't think I could feel the former unless I dank a dangerous amount. The sensation of being aware that your BAC is high and double checking everything you do prior to doing it and being careful lends itself to an interesting experience. This, I believe, is mostly due to the biological effects alcohol has on cells in the interim and also that it retards respiratory function. I think the best way anyone's described it is if you've become a supernatural spirit embedded within your own body.
And with that, I bid you adieu, @Scepticalscribe. It is late, I'm quite tired and have many things to do in the morning. Have a wonderful Sunday.
Salute (as in raising a virtual glass) and enjoy your sleep.
For myself, as it happens, Sunday is well underway.
Enjoy your vodka session.
Sharp, smoked, or pickled food - along with sour cream - is a recommended accompaniment in some parts of the world.
It's pretty much a constant for us, just so flexible. Good choice on those flavored, Absolut flavored also maintain (like the Belvedere) their standard 80 proof, and most aren't very sweet. The Abolut Vanilia (vanilla) is by far the best vanilla I've tasted, has a +real+ vanilla taste, like a vanilla bean, not sweet, incredible smell. Their cherry is also terrific (we have some of that right now in fact), and if you've already gone there, yeah, mixing the two, just over ice, is super delicious.
I don't like vodka. I never did. I briefly had a conversation on some old vodkas that hit the market in the mid to late 80s in the states a week ago with my father when he came to pick up the kids. The choices were incredibly sparse back then compared to the mid 90s and later times. I see some domestic vodkas being marketed at high end restaurants where the average menu items is around 85-100. Tito's Handmade Vodka, I believe. Distilled in the state of Texas. I can't imagine the quality nor do I want to try. What I do know is that everyone's idea of smooth and delicious varies wildly.
I personally prefer tequilas and scotch and beer. Of tequilas, you have your shot worthy drinks, your sipping drinks and o course your snifter bound drinks. Though this applies to everything really, except beer.
@Scepticalscribe I enjoy pickled herring, drained and minced with red onion, dash of malt vinegar, sour cream, chives, etc. I forget where I picked that up from. I want to say south Poland or Romania, but my memory escapes me. The Slovenians use ground mustard seed in theirs, and as a result it has a fiery kick to it, though. The Russians do a fur coat, which wasn't bad but I wasn't a huge fan. Too many flavors going on.
I personally prefer tequilas and scotch and beer. Of tequilas, you have your shot worthy drinks, your sipping drinks and o course your snifter bound drinks. Though this applies to everything really, except beer.
@Scepticalscribe I enjoy pickled herring, drained and minced with red onion, dash of malt vinegar, sour cream, chives, etc. I forget where I picked that up from. I want to say south Poland or Romania, but my memory escapes me. The Slovenians use ground mustard seed in theirs, and as a result it has a fiery kick to it, though. The Russians do a fur coat, which wasn't bad but I wasn't a huge fan. Too many flavors going on.
This is good to know as there is a location near me! Thumbs up for this idea! Thank you.
OK, so how about some beer and wine from yesterday
And what exactly are the beverages in question?
Nevertheless, I do hope that you enjoyed them.
The beer is a solid local red from Ancient City Brewery, very malty, not as dark as the picture would suggest - and the wine was a very good Italian Pinot Grigio, Tuscany region, nice honey and white fruit, crispy!
We had a few of these too, their Pinas are legendary, so good (and there +is+ a big difference, even with frozen, fruity beverages)
We had a few of these too, their Pinas are legendary, so good (and there +is+ a big difference, even with frozen, fruity beverages
)
The beer is a solid local red from Ancient City Brewery, very malty, not as dark as the picture would suggest - and the wine was a very good Italian Pinot Grigio, Tuscany region, nice honey and white fruit, crispy!
We had a few of these too, their Pinas are legendary, so good (and there +is+ a big difference, even with frozen, fruity beverages
View attachment 646097
Sounds wonderful and I hope that you enjoyed them.
Italian Pinot Grigio is a lovely summer sipping wine.
Alas, the beer I cannot comment on, as I do not know it.
Fall approaches ... and so it begins ...
[doublepost=1471901739][/doublepost]
[Belgian] fries, with different, delicious dipping sauces: garlic mayo, Datil pepper, peanut butter, honey mustard, curry mayo ...
[doublepost=1471901739][/doublepost]
[Belgian] fries, with different, delicious dipping sauces: garlic mayo, Datil pepper, peanut butter, honey mustard, curry mayo ...
Peanut butter? Never seen that offered for fries before. Strange!