The Beer Thread • Page 158

I made a chocolate milk stout last year that I split into mint and cayenne pepper. I way overdid the mint and it almost tasted like mouthwash, it was pretty gross. The cayenne one wasn’t too bad but a little too hot for my liking. Would like to take another go at those again sometime.

 

IMO, this recipe is light on cocoa nibs. The chocolate wasn't really there compared to the mint. Not my recipe, either, it's my bosses.

 

Awesome, thanks man. What was your process with the mint?

 

I didn’t brew this beer but I’m almost certain we bagged it and put it in secondary.

 

Cracked open a Side Project Biere du Pays last night. It was tasty.

 

Founders CBS is confirmed for December 1st. this is the beer I’ve been wanting since I got into craft beer, going to do all I can to get some

 

Is it KBS plus maple?

 

I don’t believe so, I’m pretty sure they use a different base for it

 

ahhh interesting

 

Different base beer aged in maple barrels that held bourbon before that.

 

Sounds great to me

 

Picked up my first 2017 Breakfast Stouts and Xocovezas today. Gonna have to decide which one to crack tonight!

 

It is incredibly sweet. Far sweeter than bourbon county. CBS is my limit for sweetness in a beer, but that's probably bias because I've had it only 4-5 times.

 

This fucking guy...

 

Says this guy

 

Haha, I was lucky enough to finally get to try it last year or early this year, but it was my like white whale beer for as long as I can remember. From basically the time I got into craft beer it was this unobtainable thing. I don't know if they were making batches every once in a while to keg, or if the keg I had it from was from back in 2011 or whatever, but I'm definitely excited to get to try it fresh.

 

They released in bottles in 2011 (I think) and then I think they made a few batches after that which were kegs only. The batch in December is the first new batch since like 2014, if I'm not mistaken.

 

Yeah, when I talked to someone from Founder's they said they usually only make it every 3 years because of how hard it is to get enough barrels and how long they age it for. 2011 was bottles+kegs, 2014 was kegs and then bottles for employees only, and now 2017 is another full release.

 

I'm excited for it but I'm disappointed at the price and format. Feels like gouging a little bit after the rest of the backstage/barrel aged series. It does more or less live up to its hype.

 

Last night I had something on a whim that sounded good on paper, and it tasted fucking great

Vliegende Paard Brouwers - Préaris Grand Cru 2013 Barrel Aged 10 months in Rémy Martin Cognac barrels

 

finally got around to trying it, picked up a 6 when i saw it in 711. so freaking delicious.

 

Had one last week and it was really good. Much more refreshing than I was expecting and a nice change up from the NEIPAs I’ve been having lately.

 

Can confirm Born Yesterday is stanky

 

@bigmike @Oddpac87 or anyone else, I’m working on a maple sage brown ale recipe and trying to figure out the body/mouthfeel. My original thought was to make it really creamy and smooth like a milkshake ipa or milk stout but not sure if that would fit the style. What are your thoughts?

 

Any recs for breweries or local beers in Seattle and San Francisco? Will have more time in the former for sure.