What are you drinking?

[Andrew]

Ardbeg Uigeadail. A "no age statement" scotch consisting of a blend of stuff aged in both ex-bourbon and ex-sherry barrels. Very peaty/smoky/briny, but a little sweet at the end. I like it. A heavy pour is most relaxing, which might be related to it being 54% abv.

[dead_elvis]

Definitely not drinking this:

[Ellie]

My mom got me a giant jug of Lake Country red wine for my birthday. Currently fairly drunk off 7 fl oz of it. My alcohol tolerance has been destroyed after having the twins. Ten bucks says I wake up hungover.

[Fin Fang Foom]

Definitely not drinking this:

Yeah, fuck that to hell.

[dhex]

Ardbeg Uigeadail. A "no age statement" scotch consisting of a blend of stuff aged in both ex-bourbon and ex-sherry barrels. Very peaty/smoky/briny, but a little sweet at the end. I like it. A heavy pour is most relaxing, which might be related to it being 54% abv.

How's it compare to other ardbeg offerings? I am a fan of the peat.

[Andrew]

Ardbeg Uigeadail. A "no age statement" scotch consisting of a blend of stuff aged in both ex-bourbon and ex-sherry barrels. Very peaty/smoky/briny, but a little sweet at the end. I like it. A heavy pour is most relaxing, which might be related to it being 54% abv.

How's it compare to other ardbeg offerings? I am a fan of the peat.

I have not tried anything else by Ardbeg, so I can't say. The internet consensus seems to be that Corryvreckan is the better NAS one, although it's usually much more expensive. I'm not 100% sold on the sweet finish, so that might be one area that Corryvreckan or Ten has a strong advantage.

Comparing it to the other peaty ones I've tried, the sweet finish definitely makes it different from Laphroaig Cask Strength or Talisker Storm. Not as intensely campfire ash as the Laphroaig. Similar iodine/brine/peat flavors as the Storm.

[Eric the .5b]

I tried making a lazy Sneaky Pete variant with rye, a coffee liquor, and Bailey's (as I'd been enjoying combining those last two). No shaking or ice.

It tasted nice, but I suspect something peculiar happened, as I felt a bit queasy afterward. Perhaps the Bailey's curdled? If I make that again, I won't eyeball it, and I'll shake with ice.

[dead_elvis]

Had a High Water Brewing "Sugaree Maple Bourbon Pecan Pie". I'm generally skeptical of beers that try to be too fancy pants, but it tastes like what it says on the tin. Pretty good actually.

[Warren]

Had a High Water Brewing "Sugaree Maple Bourbon Pecan Pie". I'm generally skeptical of beers that try to be too fancy pants, but it tastes like what it says on the tin. Pretty good actually.

Sounds hideous.

[Pham Nuwen]

Drinking some cigar city brown ale. Chocolate wrapped in espresso. It is amazing. Further, it does not set off my "coffee sucks" reflex. This is a really well done beer.

[Kwix]

Drinking some cigar city brown ale. Chocolate wrapped in espresso. It is amazing.

Everything I've had by Cigar City has been top notch. I really wish we could get it here. The first, and so far best, was called Mango Grove. It was a lacto sour with tons of tropical fruit flavor pounded into it. And to thing that it comes from the not so beer culture of South Florida!

[Kwix]

A riff on a Boulevardier:

2 parts Rye (Geo Dickel in my case)
1 part Campari
1 part Red Vermouth (use something flavorful like Carpano Antica Formula or Vermouth del Professore)
1/4 part Fernet (I used the aforementioned Luxardo but at this amount Fernet Branca should be fine)

Here's where you break with tradition and shake it. Shake the living bejeeubs out it.
Strain, serve in coupe with orange twist.

It's a Boulevardier with really earthy overtones. The shaking introduces a bunch of foam which for some reason sticks around. That seems to meld everything together. The first time I tried this I was lazy and shook it. The second time I stirred and it just fell flat on the palate. Next time I make it I'll dry shake half an egg white just to keep the foam alive longer.

[lunchstealer]

Drinking some cigar city brown ale. Chocolate wrapped in espresso. It is amazing.

Everything I've had by Cigar City has been top notch. I really wish we could get it here. The first, and so far best, was called Mango Grove. It was a lacto sour with tons of tropical fruit flavor pounded into it. And to thing that it comes from the not so beer culture of South Florida!

I just love that they call their Belgian-style wit, "Florida Cracker"

[Pham Nuwen]

A riff on a Boulevardier:

2 parts Rye (Geo Dickel in my case)
1 part Campari
1 part Red Vermouth (use something flavorful like Carpano Antica Formula or Vermouth del Professore)
1/4 part Fernet (I used the aforementioned Luxardo but at this amount Fernet Branca should be fine)

Here's where you break with tradition and shake it. Shake the living bejeeubs out it.
Strain, serve in coupe with orange twist.

It's a Boulevardier with really earthy overtones. The shaking introduces a bunch of foam which for some reason sticks around. That seems to meld everything together. The first time I tried this I was lazy and shook it. The second time I stirred and it just fell flat on the palate. Next time I make it I'll dry shake half an egg white just to keep the foam alive longer.

Excuse me good sir. But there is a typo here. It says here you shook a boulevardier.

[Kwix]

A riff on a Boulevardier:

2 parts Rye (Geo Dickel in my case)
1 part Campari
1 part Red Vermouth (use something flavorful like Carpano Antica Formula or Vermouth del Professore)
1/4 part Fernet (I used the aforementioned Luxardo but at this amount Fernet Branca should be fine)

Here's where you break with tradition and shake it. Shake the living bejeeubs out it.
Strain, serve in coupe with orange twist.

It's a Boulevardier with really earthy overtones. The shaking introduces a bunch of foam which for some reason sticks around. That seems to meld everything together. The first time I tried this I was lazy and shook it. The second time I stirred and it just fell flat on the palate. Next time I make it I'll dry shake half an egg white just to keep the foam alive longer.

Excuse me good sir. But there is a typo here. It says here you shook a boulevardier.

Nope. I shook something akin to a boulevardier. You, and the ghosts of Jerry and Harry can bite me.

[Kwix]

Midnight Sun's Blackberry Noir.
What gawd awful dreck.
I like fruit beers. I love sours. I really love a well done dark sour like Anchorage Brewing's Anadromous or Bruery Terreux's Tart Of Darkness.

This is a kettle soured porter (light stout?) with blackberry. It's too light @ 4% to have enough residual sugars to make up for the raw blackberry tang and not enough lacto to smooth it out. It's just so out of balance. I can only drink one of what for me should be a perfect session beer.

[Andrew]

I tried some EH Taylor small batch bourbon last night. All the EH Taylor variants are bottled in bond, so 50% abv, and at least 4 years old (no age stated on the bottle). This one is mighty smooth. Probably not worth $40-50 a bottle, but an enjoyable pour at a bar.

[Kwix]

Very little Barton 1792 for a while that's for sure:

Rest of Kentucky's Barton 1792 distillery collapses

[Warren]

Very little Barton 1792 for a while that's for sure:

Rest of Kentucky's Barton 1792 distillery collapses

AAAAAAAAHHHH!!!

[dead_elvis]

I'm back in NH and trying out N.E. beers again. Discovered Hidden Cove Brewing (Maine) Summer Ale. This is an outstanding proverbial lawn mower beer. Refreshing but has some flavor with just the right subtle light touch of wheat and citrus and hops in nice balance. 4% alcohol so I hardly feel anything after 2 or 3.

[JD]

I've become rather fond of the Suarez Family "Crispy Little". Dumb name, but it's a nice, unusual twist - it's kind of a pale ale made with wheat, so it's got some of the wheat character with a very resinous hop character.

[Andrew]

Very little Barton 1792 for a while that's for sure:

Rest of Kentucky's Barton 1792 distillery collapses

AAAAAAAAHHHH!!!

If it were certain distilleries, I'd run out and buy a few bottles to stockpile. 1792? Eh.

[Warren]

I can't speak to the miraculous health claims made over Apple Cider Vinegar, but watermelon shrubs are the market.

[lunchstealer]

So a little local brewery called Upslope Brewing is pretty unassuming. Their logo is simple and clean, and their cans are just marked with the logo and the name of the style of beer, each in a two tone can/writing combo. So it’s just Upslope Brown Ale or Upslope Craft Lager or whatever. So I recently saw that they’d issued Upslope Thai Style IPA. The can described it as ha inch Thai-inspired spices. I was more than skeptical. But mrs lunch announced her plan to order sushi just before I headed to the store and I decided to take a chance on an Asian inspired beer with Asian food.

It really worked. It was the first bullshit double/citrus/farmhouse/sour/gose that I’d seen Upslope do, so I knew they weren’t prone to flights of fad-chasing fancy. And damn if it didn’t work really well with Japanese food. It was subtle by IPA standards, and the Thai flavors weren’t stabbing me in the face. If more ‘adventurous craft beers' had the stones to hold back like this the world of craft brewing would be a better world.

[Warren]

If more ‘adventurous craft beers had the stones to hold back like this the world of craft brewing would be a better world.

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