nr706, tasting bad beer so I don't have to. I salute you, sir


(I would be very surprised if the beer was actually bottle-conditioned, I might have to do a little research into this matter as well. Bud Light though, *shudders*

Zwack brand "Pecsetes Barack Palinka." Palinka is clear Hungarian brandy (think grappa), Barack refers to apricot. While it doesn't hold a candle to the home distilled versions my family occasionally gets from Hungary, it is damn fine on the rocks. Pure apricot, nothing else. It can be had at Binny's for like 20 bucks or something.

Just cracked open this year's Three Floyds Munsterfest...it's as smooth and delicious as last year's.



I see myself picking up a case again this year, but hopefully I'll be able to make it last a little longer this time

Also, as you can see I took the advice some of you gave me and picked up a couple of tulip glasses...only $2.10 apiece at the Clark & Wellington Binny's!

JimTheBeerGuy wrote:nr706, tasting bad beer so I don't have to. I salute you, sir
(I would be very surprised if the beer was actually bottle-conditioned, I might have to do a little research into this matter as well. Bud Light though, *shudders*

In the spirit of "taking one for the team" I actually purchased a sixer of Bud Light Golden Wheat today. I haven't been brave enough to open it yet, but there's definitely some crud on the bottom of the bottle. Whether it's yeast or not, I don't know. I may pop a bottle tomorrow, and see if I can cultivate that crud, to see if it's really yeast.

FWIW, I checked all the official AB websites, and nowhere that I could find is there any reference to bottle conditioning or live yeast in the bottle.

been getting up to Wisconsin on business a bit recently, and am liking that opportunity that provides to fetch New Glarus Spotted Cow(probably one of my favorite beers) on each visit. It joins my 30 packs of Miller High Life cans in the fridge & tends to disappear pretty quickly.

Okay, finally popped the top on a Bud Light Wheat. I have mixed opinions. The first words that come to mind are watery and insipid. But there is a slight impression of orange and coriander in the nose, it is slightly cloudy, and there's a suggestion of those flavors underneath the wateriness. Maybe, think of it as an even lighter version of Coors' Blue Moon, which is itself a light version of Hoegaareden.

I still want to see if the bottom crud is actually yeast; I'll let you know if I can culture it in the next week or so.

It may have a role as a gateway beer, to let people who habitually consume regular Bud Light know that there's a wide world of other beer flavors out there. If that's the case, I hope its drinkers will graduate to decent beers soon.

But for now, I drank it, so you don't have to.

nr706 wrote:Okay, finally popped the top on a Bud Light Wheat. I have mixed opinions. The first words that come to mind are watery and insipid. But there is a slight impression of orange and coriander in the nose, it is slightly cloudy, and there's a suggestion of those flavors underneath the wateriness. Maybe, think of it as an even lighter version of Coors' Blue Moon, which is itself a light version of Hoegaareden.

Because I like trying new things - and this was on sale for really cheap! - I have to echo nr706's description. I did find the orange flavour to be much stronger - so much so that after half a bottle, I could have sworn I was drinking orange soda. It did suggest much more of a malted drink (long live zima!) rather than beer.

If I recall correctly, Goose Island's 312 is about 110 calories/12 oz. bottle -- not a "light" beer per se, but a much better wheat beer than this Bud Light nonsense...

last night, a 40 oz. Mickey's Malt Liquor.

hit the spot.

Currently it is water, but tonight I think I will go with Bourbon, Beer, and Tequila with a side of tacos....

SSDD

It's been a long week. Dessert cocktail of brandy, cream, whole egg, cinnamon syrup, and cinnamon and nutmeg on the top.


A very long week.

Today I will be having a bottle of 1999 Bouchard Beaune Greves Vigne de L'enfant Jesus. It's a Christmas tradition around here. I ran out of the 1990 a few years ago and cracked open the 1999 yesterday. Cheers to all.

deesher wrote:Today I will be having a bottle of 1999 Bouchard Beaune Greves Vigne de L'enfant Jesus. It's a Christmas tradition around here. I ran out of the 1990 a few years ago and cracked open the 1999 yesterday. Cheers to all.

Nice bottle!
For wine today it's a mag of Match Vineyard 2005 Cab.
plus whatever my ITB BIL pulls from the cellar.

Our Christmas traditional cocktail is:

One of sour (lemon juice)
Two of sweet (honey)
Three of strong (Maker's Mark)
Four of weak (water, ice)

My wife's grandpa's recipe

Herradura & Blue Moon... its all good:

A nice, cold vodka martini made with North Shore vodka, Noilly Prat dry, and a few homemade bleu cheese-stuffed olives. It's a nice way to relax & digest after a big Christmas dinner and a few cups of Martha's eggnog.

X rated Fusion Liqueur- I'm drinking pink and I like it. Good and girly (I'm not much of a drinker). Made from organic blood oranges, mango and passionfruit. Put some in glass (to taste) with ice, slice of lime squeezed, and fill with cold LaCroix grapefruit fizz water. Very refreshing.


http://www.liquorsnob.com/archives/2007 ... eviews.php

My adoring sister bought me a bottle of Four Roses Single Barrel for the holidays. It's amazing how it starts out so powerfully with caramel and then ends up being very cherry-like at the finish. It's wonderful!

jsagoff wrote:My adoring sister bought me a bottle of Four Roses Single Barrel for the holidays. It's amazing how it starts out so powerfully with caramel and then ends up being very cherry-like at the finish. It's wonderful!

Interesting, Four Roses a brand I don't have much experience with, I'll have to give them a shot next time I am at Big Star.

SSDD

I spent 4 days in Goa (Vagator) drinking caju fenny, a liquor distilled
from cashew fruits, the nut of which goa is quite famous for. At about $.80 a glass, it was it was a steal, especially compared to the overpriced imported whiskeys. I don't think I can get it in the states, but would love to try. Its the only developing world drink that didnt make me go nearly blind (methanol). Never, ever, ever drink zibeeb in Egypt, for example.

Habibi wrote:ts the only developing world drink that didnt make me go nearly blind (methanol). Never, ever, ever drink zibeeb in Egypt, for example.

I brought some excellent hibiscus brandy back from Vietnam, as well as an apricot liqueur that offers a more earthy alternative to the syrupy smooth Apry called for in many cocktails. There was good rice brandy throughout Southeast Asia, very nice if you are fond of pisco.

using the smoker today, just about to open up a PBR tall boy, and have some tequila.

Having a party tonight and who knows if this 3 liter of 21 year-old CA Chard is any good or not? If it's good, we'll have the folks here to drink it if not, there is plenty of other wine to drink!

Unoaked chard......my new drink of choice....

The Wooden Leg at the Hideout.
Old Overholt rye, bitters, lemon, soda.
Dance fuel.

been a rough start to 2010..
last night was a few bottles of Miller High Life, & shots of Jim Beam & Cazadores.

I picked up a six-pack of Hopslam last week. It is so fresh and so delicious, highly recommended.

Since I (finally) got a shaker/strainer I've been drinking way too many martinis. Stoli and Noilly Prat only please.

oh man I made the best Sazerac I've ever had Tuesday night -- 2.25 oz Rittenhouse 100, 1 tsp simple syrup, 12-15 drops Peychaud's, 2 drops Angostura, stir and serve over one of those big MoMa ice spheres.

last night was Jim Beam, and Abita.

today will be Three Floyds in Munster, and perhaps a growler to take home.

WSM fired up... heres what Im drinkin' Gumball Head and Jack.. mercy...

Some Laphroaig 10 year right now, smoky!