Westvleteren 12

Dark fruit and sweet candy on the nose, and a small, off white, head a minute or two after pouring.

Heavily carbonated on the front leading in to a sweet, but not cloying, complex flavor of dark fruits.

It's a very good quad...

Mikkeller Surmunk

Pours a murky brown, little to no head. Intense sour nose with hints of cider and acetic acids. My first words were, "what the fuck?" Thin and carbonated, there's almost a savory sour with a hint of sour to finish (after the head bashing opener).


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!

BFM Spike & Jerome

Dark brown, slightly cloudy. Smells a touch acetic, sour followed by a touch of today, no appreciable hops.
After it warms, there's a touch of bitterness, but it's still pretty good.

Sour.

Captain Lawrence St. Vincent's Dubbel

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.

Captain Lawrence Golden Delicious

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.

La Meule

Pours a light golden hazy. Very little lacy head. Smells belgian, but not cloying. Had that dry, belgian, brett-y nose. golden ale start, but then I get the sage. Good body, bitterness on the end.

Good, but probably won't buy again.

Lamb Virgin

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.

Marinade:
2 sprigs fresh rosemary
2 stems lemon thyme
2 stems citrus mint
2T salt
5 cloves garlic
heaping scoop of grainy mustard
Olive oil

Puree, lather, refrigerate.