25 December, 2012
24 December, 2012
Pours a startlingly dark black, with a nice mocha head.Smells of holiday spices like you'd find in a Belgian holiday strong dark.
It's passable. Like most spice beers, I'm not a huge fan of the cinnamon, pepper, clove. Mouth feel is well balanced. Wouldn't get it again.
23 December, 2012
Pours a delicate publish red, almost like ruby grapefruit juice, with a fine white head that goes to laciness quickly. Smells divine. Belgian notes followed quickly by an elderflower nose with hints if tropical fruit and cranberry sharpness.
As its name would suggest, it's a very lightly flavored beer. Lightly tart with perfumed notes of elderberries.
Don't get it again.
Hazy golden with a tint off orange and no real head to speak of. An almost nectar like sweetness on the nose, with hints of citrus, honeysuckle, and higher alcohols.
Good balance and light flavor, with a bit of the sweetness evident on the nose. Each sip refreshes and leaves a slight after taste of syrupy sweet.
Pretty solid tripel. Get again, if it's reasonable.
20 December, 2012
05 December, 2012
20 October, 2012
19 October, 2012
Also, for what it's worth, this is not the bottle that it came in... But I'll keep the picture since I have no idea what happened. Have a kitten picture!
19 September, 2012
Pours a dark amber with only a little head. Smells a little belgiany and of dark fruits. Very good flavor. Carbonation in to a slightly chocolatey, slightly sweet, slightly roasty flavor that tapers and sticks with you as an after taste.
Very good beer. Buy it.
13 September, 2012
Pours golden with little head. Smells fruity, somewhat citrusy, and sweet. Thick and somewhat carbonated, with lots of alcohol notes, finished with a very tasty sweet flavor. Like the nose.
Overall, better towards the end, but probably wouldn't get again.
05 September, 2012
First time I've ever cooked lamb before. Until tonight.
I got a boneless leg of lamb from costco. Marinated for 1 day, ground it up with the coarse blade, turned it in to patties, and left it another day. Grilled them up, put it on toasted, buttered soft portugese rolls.
2 sprigs fresh rosemary
2 stems lemon thyme
2 stems citrus mint
5 cloves garlic
heaping scoop of grainy mustard
Puree, lather, refrigerate.
03 September, 2012
23 August, 2012
Reasonably silky mouth feel, especially for a sour. High carbonation, touch of moderate sour, then darkness. There's a pause between the sour and the chocolate and then immediately dark roasted bitter.
21 August, 2012
Quickly dissipating chocolate head. Appears dark and opaque, only a bit of translucence at the edges.
Aroma is overwhelmingly of chocolate milk made with hershey's chocolate syrup.
Clean, dark bitterness on the front which clears and moves to a toasty, roasty long finish which lingers and a touch of the chocolate from the nose.
This is good beer.
It's a bit thin, sweet, and strong for lots of drinking.
19 August, 2012
21 June, 2012
02 May, 2012
01 April, 2012
A while back, I purchased a whole hog, and, as many of you know, hogs have bellies, and bellies have a magical habit of turning in to bacon.
I pulled the belly out of the freezer earlier in the week, let it thaw, and then cut it into quarters. Each quarter received its own special cure, all based on the Charcuterie recipe (since you-know-who got that particular book for me a while back). The recipe is in a 8:4:1 ratio- Salt, sugar, pink salt. I did everything by weight and used kosher salt, Japanese brown sugar, and pink salt. According to the book, I'm supposed to use 1/4c of the sugar per 5# of belly, put it in a bag in the fridge and flip it every day for a week.
In my research, I found that most people prefer twice as much cure, so I went closer to that route, as follows:
1. 1/4 cup of the cure, nothing more
2. 1/4 cup of cure, 1/4 cup of maple syrup**
3. 1/4 cup of cure, 1/4 cup of maple syrup, 1tsp of: blk pepper, sze pepper, juniper berries
4. 1/4 cup of cure, 1tsp of: paprika, granulated garlic, minced onion, pink peppercorn, cumin
** There was a bit of a disaster with this particular guy.
I put each of the 2.5# pieces of belly in to a vacuum bag and used my handy-dandy food saver to pull a vacuum on each (I thought it might help the cure penetrate the meat, plus it's geeky). Now, the first one went off without a hitch. It was wonderful. The second, however, took advantage of my lowered defenses. I basically did the same thing that I did for the first, but wanted to clean the outside so I didn't have to worry about contamination. Well, during that process, the stream of water entered the partially-unsealed top of the bag and diluted the cure in side. Sadness. I ended up mixing up another batch of cure, 1/2 cup this time, drained the water, added the cure and more maple syrup. We'll see how that works.
The plan is to flip the bellies once a day for the next week, then evaluate the firmness of the belly and go from there. I plan on letting them cure for 7-14 days and then rinsing the bellies and soaking them for 30-60 minutes, placing them on a rack, and letting it dry in the fridge for 1-2 days to form a nice pellicle. Finally, I'm going to smoke the bellies to an internal temperature of 150.
I have high hopes.
30 March, 2012
Very light and clear and a fluffy white head.
It has a scent with a slight fruit note but also reminds me of german light beers and pale yellow beer all st once.
Thin light mouthfeel, but has a good refreshing flavor. It almost seems like most of the flavor is in the aftertaste, which lasts a pretty long time and morphs slowly.
Pretty good for a lighter beer.
28 March, 2012
27 March, 2012
Very pale yellow, the very slightest of hazes.
Luxuriant foamy head.
Slightly alcoholic, sweet, and belgian.
Pretty good, I enjoy it, not worth more than the 8.50 I paid for it, but probably only because of my lack of sophistication...
26 March, 2012
Puts a very-nearly clear golden straw. Little to no head. Slightly sweet wheat beer scent. Doesn't really hit me specifically with banana or clove, but still very refreshing.
First sip is heavy carbonation and lots of citrus and tropical fruit. Leaves a a moment of bitter or sour which fades to a vaguely confectionary essence.
A pretty good first beer of the night, but not the 15 a four pack it goes for (I love the 6-for-12 mix and match six packs at one of my new favorite stores).
14 March, 2012
10 March, 2012
06 March, 2012
Fruity esters common to Belgians- spritzy nose (refreshing).
A cross between amber and golden- a bit hazy and not much head. No lacing to speak of.
Good flavor- not too fruity, almost a touch tart. First thing you get is heavy belgian carbonation, almost-hoppy-but-not-really notses, and finishing with the almost-tart, refreshing flavor which leaves me wanting more.
This is good beer I should try to brew one day.