OT: Beer: Finally!!!

[Oso]

NC finally passed the law to allow 'big beer' in the state. There are still 5 states in the US that don't allow high ABV beers.

Just bought my first Belgian's in NC!!!

now sipping OMMEGANG Belgian Style Abbey Ale. Very delicious but I still prefer the Chimay blue label...

[Chang Style Novice]

<voice=paul hogan>Ya call that a big beer? That's not a big beer. Now THAT'S (http://matt.pintglass.org/wp-content/Tall%20Order%20web.jpg) a big beer!</voice>

[fa_jing]

I love the 5%-6% range...

[mantis108]

Iron Liver Qiong training is definitely better with imported beer. BTW, Canadian beers do suck because it's beer that has no soul. ;) I am a proud Canadian except when it comes to beer, Hockey, and Politicians. We seem to have those low grade stuff abundonly. :(

Mantis108

[Oso]

CSN, HA! I knew a beer thread would drag you out. :)

M108, I drank Moosehead for like 4 years straight...don't ask me why.

fa jing, to me it's not really the ABV%...just whatever the style naturally ends up at when allowed to do it's thing. Most Belgians are just 7-9%.

[Chang Style Novice]

Just coincidence, really. I saw that else elsewhere and then I come to lurk here (which I only do a couple times a week anymore) and what do I see but?

OK, back to lurking again.

Keep training hard, y'all.

[GunnedDownAtrocity]

i always knew my neighbor greg was a good man.

i went to his pool party this weekend and he said that he had yingling on tap. what he actually meant is that he had yingling on tap in his kegorator which sat right next to a secong refrigerator completely filled with every beer you could imagine and 3 other kegs just sittin there that he picked up because he saw them on sale. i always knew he was a good man, but this weekend i learned that greg is a great man.

[mantis108]

Well, according to ancient manuscripts...

For optimal Iron Liver training and avoid bruising of internal organs, start with 3 imported bear (no Canadian brands please). Bring 3 cans, remember 3 is the number not 1 not 2 but 3 to the training place (couch). And imported beer it must. Open the 3 cans not 4 not 5 for 3 is the number of beer, one by one and drink it down nice and easy. One must remember drink one after another and stop at 3. The tilting motion of the head should be very smooth and should never spill the holy liquid - not wasting even one single drop. Falling to train properly this devine regime of holy liquid bread of life consumption for one hundred days, thou shalt not receive the Iron Liver Gong. :D

Mantis108

[-N-]

Oso, come on... homebrew weizenbock made to doppel strength... that's the way to go! :)

N.

[David Jamieson]

I'm digging on Bohemian beer these days. It's not bad.

For big abv brands, I like a nice Chimay now and then and a couple of others.
But I do prefer the lagers and I like em smooth and crisp, not heavy and creamy.

It's good to hear that the US finally has beer after all these years. :D

[Oso]

lol @ M108. Funny...I wish I could remember what that's from.

-N-: would that be a wheat beer? I don't care for wheat beers, they always taste moldy to me. Though, I did try a Bells summer wheat and it wasn't half bad.

David, most of the US has had good beers, it's just the bible belt south where I live that's behind the times. Though we do make up for it w/ some good corn liquor. :D

[mantis108]

Speaking of corn liquor, we really don't have much good choice when it comes to Burbon up here in the north. What would the best one be in your opinion? BTW, I'd love to make Burbon & Maple glazed turkey breast (stuffed of course) for this Thanksgiving holiday. So I am beginning to practice that receipe now.

Mantis108

[Oso]

It's hard to go wrong with Jim Beam. Though there are certainly more expensive brnads. Beam also has several upscale bottlings like Black, and Booker.

for cooking though, you don't really need to go that high up the ladder cost wise. I'd probably not cook with anything better than the Black Label.

[YuanZhideDiZhen]

Speaking of corn liquor, we really don't have much good choice when it comes to Burbon up here in the north. What would the best one be in your opinion? BTW, I'd love to make Burbon & Maple glazed turkey breast (stuffed of course) for this Thanksgiving holiday. So I am beginning to practice that receipe now.

Mantis108

i'm a bourbon affectionado. for cooking the best bourbon is probably the best sipping bourbon. IMO that's the Maker's Mark 70 proof. For drinking i like the Fighting **** 103 or the Wild turkey 101. the **** 103 is a smoother liqour and does well for bourbon flambe dishes. don't cook and drive... :cool:

[-N-]

-N-: would that be a wheat beer? I don't care for wheat beers, they always taste moldy to me. Though, I did try a Bells summer wheat and it wasn't half bad.
German wheat beer. They're different than the American wheats. Some of the German wheats have banana/clove overtones that people find funky.

The Belgian ales can have some pretty musty estery things going on. Supposed to depend on the particular combination of yeasts and bacterias used in the fermentation.

Actually, the doppelbocks I've made had only a small percentage of wheat along with lighter caramelized grains... more like a hel*****ck.

Eeeeshh... the automagic censor doesn't let me say,"h e l l e s b o ck"?? It doesn't like "L E S BO"?!? Who doesn't like LE S BOS???

Bocks are kind of like dessert to me. Start off with exports and marzens... doppelbock for dessert :)

N.

[Ming Yue]

i'm a bourbon affectionado. for cooking the best bourbon is probably the best sipping bourbon. IMO that's the Maker's Mark 70 proof. For drinking i like the Fighting **** 103 or the Wild turkey 101. the **** 103 is a smoother liqour and does well for bourbon flambe dishes. don't cook and drive... :cool:


mmmmmmmmmmmmMakers Mark...

pour some on vanilla ice cream and have a glass of it neat on the side.

[Oso]

-N-

I like porters, scottish ales and stouts for the most part.

http://www.highlandbrewing.com/beernews.htm

this is a great local brewery that' ships regionally and just came out with a new Scottish Ale that I'm dying to try.

i also just started drinking barley wine style beer. that's some good stuff too

[-N-]

Ah... good stuff, Oso.

Scotch ale and Barley wine were some of my first homebrew experiments. If you like those, you'd like marzen and doppelbock. They're like the lager cousins to the strong ales. Super malt bombs... I like those :)

[sk8fool]

I never did grow much of a taste for beer back when I drank. although give me a flat warm heinaken and I could slam it down like nothing.

[YuanZhideDiZhen]

mmmmmmmmmmmmMakers Mark...

pour some on vanilla ice cream and have a glass of it neat on the side.


things that go well with natural vanilla:
champagne congnac
grand marnier
anisette and raisins
wild blackberry pie :D ...speaking of which...eahehsuumh...mmmm. :D