the "post your thoughts/review on the alcohol you have been drinking" /thread

[gekko]

Originally Posted by KillerGremlin

So I've heard. The ABV on those is pretty inconsistent, do you know what ABV yours was?

No idea. It was on tap at the local beer shop, same one who had Pliny the Elder the other day. So delicious.

Originally Posted by The Germanator

Let's see. Is anyone into smoked beers or "Rauchbiers" as they're known? I've been enjoying those recently. A good one tastes like eating bacon around a bonfire.

This one is good.

http://beeradvocate.com/beer/profile/263/1324

I had one of those a while back. Took one sip and poured the rest down the drain. I hate smoked beers, which is a bit odd, since I drink scotch (and Laphroaig at that).

[Professor S]

Originally Posted by gekko

I had one of those a while back. Took one sip and poured the rest down the drain. I hate smoked beers, which is a bit odd, since I drink scotch (and Laphroaig at that).

I thin it depends on how the smoke is used and works with other flavors. I'm a fan of Laphroaig as well, but I shy away from other peat-monsters. I think it's that it's not very sweet and the mix of smoke with the briny, ocean notes that that I enjoy so much in Lap. But smoke paired with just peach or honey flavors? Blech..

[Seth]

So, I finally got around to buying another batch of kefir. Takes about 2-3 brew turnovers before they really start to multiply again.

Anyway, ginger apple beer! I like using raisins as well, in the second filtered brew.

[The Germanator]

Had to revive this thread because I just bought one of the holy grails of beer, Westvleteren XII on 12-12-12. This is the first time it's been available in the US and potentially the last time. The monks needed renovations for their roof! Hefty price at $85 for a six-pack and two glasses. But I may give 3-4 bottle to friends at face value and drink the last 2-3. For a beer lover, I figured I'd give in for the once in a life-time opportunity.

http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s?utm_source=NPR&utm_medium=facebook&utm_campaign=20121211

[Seth]

I drank a lot of these
this season. Better than the Rickards Cardigan but hard to better the St Ambroise pumpkin ale.

ahhh

So I've been making lots of herbal tinctures, which has subsequently comprised about 90% of my alcohol intake.

mmm everclear echinacia and gingko with ginger tea. the burnn!

[Professor S]

I've been loving Maker's 46. All the flavor notes of a good bourbon, but with the complexity of a scotch. The age it charred oak barrels, just like any bourbon, but then add charred oak staves. The result is sweet and spicy.

[Acebot44]

Thinking about making Mulled Wine for an end of days/holiday party this Friday. Anyone have experience with that, or a recipe they'd recommend?

I've never had it before, but you can only read so many Fantasy Novels that take place in cold climates before you start wanting to emulate their lifestyle in reality. I've already taken to growing a beard and having unprotected sex...

[The Germanator]

I've done some mulled wine before. No really crazy recipe, just the basic ones I've found online. Red wine, orange wedges/zest, cinnamon sticks, cloves, ground ginger, a little honey. Make sure you don't boil it, that's about it.

Mulled wine is definitely nice this time of year.

[KillerGremlin]

Mulled wine is awesome. It's hard to fuck up....just drop a bunch of holiday flavored shit in some wine and heat it up.

Germy, how was the Westy 12?

Closest I've had was the St. Bernardus Abt 12, which is supposedly the same recipe without the Monk magic. Seems like the Westy 12 and Rochefort 10 duke it out for top dog.

You can age that shit too, like wine. It should hold up nicely and peak around 2 to 3 years, but people have held onto similar beers for longer.

[The Germanator]

Yeah, I haven't dipped into the Westy 12 yet...I'm selling some bottles to some friends, and we might all drink it together sometime in the coming weeks.

You're right, a lot of people argue that the Westvleteren 12 isn't all that different from St. Bernardus, but I figured I'd take a shot at a once in a lifetime opportunity to have it. I don't except it to be life changing, but it better be damn good.

I'm definitely going to age a bottle or two of it as well..

[Professor S]

I love mulled wine. I have a great recipe for Yulgloog, a Norwegian spiced wine that will FUCK YOU UP. I make large batches, bottle, and age it. Gets better after it rests a few months or years.

1 gallon burgundy
1 gallon port
1 bottle 750 ml Brandy, Aquavit, or Cognac (I prefer Cognac).
4 cups of sugar
4 oranges, juiced and zested
handful of cinnamon stick
handful of cardamom
handful of clove
2 cups blanched almonds
1 cup currants
1 cup cranberries
1 cup dried cherries
One stick lighter

Empty liquids into a pot, reserving 1/2 bottle of brandy/liquor
Bring to LOW covered simmer (I often put 1/2 the pot on the burner to be sure)
Once warm, tie all spice/zest into a cheesecloth ball and dunk in the pot to steep
Put sugar in a pan with high sides with the reserved liquor on medium heat
Once the sugar begins to dissolve, LIGHT THAT FUCKER UP (the fire caramelizes he sugar)
Once the sugar mixtures is a deep caramel color, empty into the pot and let the entire mixture steep, while covered (save the alcohol) for 30-60 minutes depending on taste.
Serve in a teacup with a cinnamon stick and orange peel. This WILL fuck you up, so watch out.
Recommendation: Make this a week ahead of time to let the flavors mellow. This can taste like cough medicine right out of the pot, but is incredible once rested.

[Acebot44]

Originally Posted by Professor S

I love mulled wine. I have a great recipe for Yulgloog, a Norwegian spiced wine that will FUCK YOU UP. I make large batches, bottle, and age it. Gets better after it rests a few months or years.

NICE! I will try and make a batch of this to let rest, while I make a less complicated one for this weekend's party. Thanks!

[Professor S]

Originally Posted by Acebot44

NICE! I will try and make a batch of this to let rest, while I make a less complicated one for this weekend's party. Thanks!

FYI - If you want to make smaller batches, this is a the closest traditional recipe I could find:

http://www.georgetowner.com/articles...12/yule-glogg/

1 1/2 bottles of full-bodied red wine (Derek used a nice, inexpensive Tempranillo)
1 cup Aquavit
1 tsp. crushed cardamom seeds
2 tsp. cloves
½ tsp. freshly grated ginger
2 tsp. freshly grated orange zest
4 cinnamon sticks
1 cup almonds – blanched
1 cup seedless raisins
1/2 cup brown sugar

[BreakABone]

Had a discussion with my friends earlier over what mixes best with eggnog, wanted to hear suggestions and the likes.

We've narrowed it down to anything.. but seems like rum, whiskey and brandy are the top picks online

[The Germanator]

Originally Posted by BreakABone

Had a discussion with my friends earlier over what mixes best with eggnog, wanted to hear suggestions and the likes.

We've narrowed it down to anything.. but seems like rum, whiskey and brandy are the top picks online

I've made a killer aged eggnog for the last few years that calls for mostly Bourbon, and roughly equal parts dark rum + cognac. Of course tons of egg yolks, sugar, cream and milk. It ends up being about 20% alcohol and you can drink it up to a year or two after it's made. It's good stuff.