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What are you drinking right now?

Discussion in 'Social Life, Food & Drink, Travel' started by VMan, Oct 25, 2006.

  1. marvin100

    marvin100 Senior member

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    Hubba hubba
     
    1 person likes this.
  2. Piobaire

    Piobaire Senior member

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    In My Douchemobile
    Camera pointing down into the jar gave an odd perspective but rind of five oranges, two vanilla pods, and a palmful of toasted French oak chips:

    [​IMG]

    It's home on the shelf for the next month:

    [​IMG]
     
    4 people like this.
  3. pravda

    pravda Senior member

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  4. MacJack

    MacJack Active Member

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    alcoholism is not a sin it's a hobby
    I drink mint tea now
     
  5. denning

    denning Senior member

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    Along with the 15 year Sauternes aged El Dorado I got last week I just finished grabbing the following:
    Willet Pot Still Reserve bourbon
    Redbreast 15 (Compliments my 12 year, and 12 year cask strength)
    Colonel EH Taylor Small Batch bourbon
    Jose Cuervo Platino Reserva de Familia (replaces a bottle I am almost done with)
    Don Julio 1942
     
    1 person likes this.
  6. cocostella

    cocostella Senior member

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    That DJ 1942 goes down so easy.
     
    3 people like this.
  7. fairlynerdy

    fairlynerdy Senior member

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    Started with White Birch Hop Session Ale. Recommended. Then Red Hook Summerhook. Serviceable. Moved onto Glenburgie 15. Never had it before. Nice, malty + menthol. Onto Lagavulin 16...mmm. Been a long week, and this is a needed, pleasant end to it.
     
    2 people like this.
  8. Huntsman

    Huntsman Senior member

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    Any suggestions on cocktail bars in Munich, Brussels, or London?
     
  9. indesertum

    indesertum Senior member

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    omicron persei 8
    american bar at the savoy hotel in london is one i've always wanted to visit
     
  10. b1os

    b1os Senior member

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    Opening a bottle of Alesmith's Wee Heavy Scotch Ale now. Cellared for another 1.5 years.
     
  11. Huntsman

    Huntsman Senior member

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    For how long should one cellar beer? Are there guidelines? I haven't some abbey style ales at12 put that have a few years on them, as well as a five year old Barley wine.
     
  12. b1os

    b1os Senior member

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    It really depends on the type of beer. Some benefit, some don't. Especially if there's aromatics in the beer, like vanilla or cocoa, those notes can die relatively quickly, afaik. I'd suggest heading over to the beer thread. hc etc are far more knowledgeable.

    If you have several bottles of the same beer stashed away, it can be fun to have one every 6 months/a year or so to notice the progress. Abbey style ales and barley wine sound good for cellaring. Five years might be a good time to open it though?!

    I haven't bought beers specifically for cellaring purposes [edit: not true, I've bought a dozen bottles of Schneider Weisse's Mein Aventinus Barrique last year on sale specifically for cellaring], but I've bought quite a few US craft beers 1.5 years ago, of which many are still in my cellar. Only wild ales and "dark" beers though. Not sure how long wild ales survive. Maybe I should drink them rather sooner than later...
     
    Last edited: Oct 10, 2016
  13. Resistant

    Resistant Senior member

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    You are doing just fine. Those are at the max peak limit to cellar beer. Perfectly timed for Thanksgiving.

    It can be a hit and miss process. It's best to know the beer going-in because in three years the age may kill what you enjoyed to begin with. You can have a fresh bottle on hand then add fresh beer to the aged and perk it up a tad if it failed to age well
     
    1 person likes this.
  14. Resistant

    Resistant Senior member

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    Typical guidelines.

    Minimum 9% better staying above 10%.
    Brewer skill is displayed here as some just don't hold up (mad elf by troegs good American ale to age)
    3-5 years max steady wine cellar climate
    Bottle conditioned ale preferably for me
    Belgians stouts heavy ales strong ale sours hold up
    Expect some flattening almost nitro carbonated
    Subtle flavors dissipate with time
    bold flavors mellow
    fruits bitter or sweeten
     
  15. b1os

    b1os Senior member

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    Alright, I'll put my Crooked Staves in the fridge tomorrow. :embar:
     
  16. b1os

    b1os Senior member

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    Thinking about setting up a batch of it too. Have you added the toasted chips last time? Wild Turkey 101 should be fine, right?
     
    Last edited: Oct 10, 2016
  17. reinhardgs

    reinhardgs Well-Known Member

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    Trying an Indonesian wheat bear called 'Stark'
     
    Last edited: Oct 10, 2016
  18. Piobaire

    Piobaire Senior member

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    I've not added the toasted chips to the orange/vanilla infusion but I started using them to get more life out of my small oak barrels I had been aging mixed cocktails in. Those barrels are only good for a few batches before all the good stuff gets leached out of the wood so I bought a bag of charred French oak chips on Amazon for something cheap. Really worked in the used up barrels so figured I'd try with this.

    FWIW, I used Buffalo Trace for this batch.
     
  19. bradp

    bradp Senior member

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    NY
    cognac with bitters, simple, a dash of luxardo and a dash of absinthe. really smooth mouthfeel.
     
  20. b1os

    b1os Senior member

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    Bundaberg ginger brew & JW black. The ginger beer is a bit sweet, added a dash of cider vinegar (no lemons/limes), and some real ginger. Anyway, ginger beer + blended Scotch is pretty damn delicious!
     

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