Drinking the very LAST bottle of an American Barleywine I brewed in early 2016. It's aged extremely well! The hop character has dissipated as expected. But the magic flavors we commonly refer to as "raisin's and stuff" is coming through loud and clear. There is a complexity to the flavor profile that only comes from time. Wish I had another case of this stuff! Must be time to start brewing again...
Mr. Bones, This beer is THICK Amber brown with a beige head. Aroma of molasses, caramel, vanilla, coconut. Sweet, flavors of nuts, vanilla, molasses, raisins, caramel, toffee fudge. Full-bodied, oily... was amazing!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Not drinking yet, but made these bourbon soaked cherries for my ever getting better Old Fashioned. These soak in a mixture of water, honey, vanilla extract, nutmeg, orange peel and cinnamon stick. And of course a cup of Two Stars bourbon that will then be used as a simple syrup of sort once the cherries are gone. 3 day soak then I’ll be trying them out.
Wild Turkey 101 Rye : it's available to bartenders only. So I went to a a liquor store across the street from a bar; they worked a little magic and hooked me up with a case.
I am celebrating the end of a particularly challenging summer with a little glass of this beautiful under-the-radar 18 year old peated scotch that I bought in Scotland a couple years ago. Cheers to better days!
Elton's BBQ, Black Coffee, Dr.'s Appt. This AMâ—ï¸ He Doesn't Think I Should Put "SALT IN MY BEER"â“â—ï¸â“ I Told Him He Needs To Eat Cake Without Frosting‼ï¸â“â€¼ï¸ Not Sure He Agrees
With Meâ“â“â“ Dan
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