We had ice-cream floats made with lambic not long ago, I should try it with coffee liqueur.
I have determined that I really like hard milkshakes, alcohol in coffee, and hard coffee milkshakes. I was at a Starbucks with my girlfriend not long ago and we found ourselves wishing we could have them add a shot of Kalhua or creme de cacao.
I mean, I'm sure we could surreptitiously add it ourselves, but that's less convenient.
The child is father to the man —OedipusTransferring our homebrew to bottles for fermentation today. In the meantime, sipping on a growler of pecan ale.
"Polite life will fill you full of cancer." - Iggy Pop "I've seen the future, brother, it is murder." -Leonard CohenDrinking a 7 and 7 with neither 7 nor 7.
That is to say I mixed Canadian Mist with diet off-brand lemon lime.
I was planning on getting Jameson, but I'm not really used to spending $20 on a single bottle of something.
Also the diet sweetener is not diminishing my enjoyment next to regular sugar as much as I expected.
edited 18th Jul '14 7:45:28 PM by TParadox
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There's a patisserie near my therapist's office with a large chunk of the menu devoted to various types of spirits they will happily add to coffee, but I don't remember if they offer iced. When I was dating a Columbia student we used to go there occasionally.
I got a pretty good drink on last night. Canadian Mist + Sierra Mist x many while (because) watching Star Trek V.
Fresh-eyed movie blogToday was the moment of truth with our homebrew. A little more carbonated than we anticipated and probably could have gone without the chipotle pepper the kit included, but otherwise successful.
Next week we start a pecan ale like the one we bought from the craft beer store a few weeks ago. Already bought the malt, hops, grain, and yeast.
edited 26th Jul '14 6:28:18 PM by tdgoodrich1
"Polite life will fill you full of cancer." - Iggy Pop "I've seen the future, brother, it is murder." -Leonard Cohen
It's like well-packaged mulled wine, isn't it? Yet, without having to survive somebody else's idea of how to spice your alcohol.
Mind you, what you gain by losing the "gah: waaaaaay too much clove!" front you lose by gaining the "must select correct sake" one. Get the wrong sake over room temperature and... blergh.
edited 10th Aug '14 11:31:00 AM by Euodiachloris
I really enjoyed cream sherry. You mostly hear about dry sherry, but I prefer sweeter drinks.
Also, sake is technically beer, since rice is a grain.
edited 10th Aug '14 12:15:17 PM by TParadox
Fresh-eyed movie blogNot terribly keen on Japanese beer. Their whisky, though, is delicious.
"Polite life will fill you full of cancer." - Iggy Pop "I've seen the future, brother, it is murder." -Leonard Cohen@Leradny: I had hot sake with sushi for my twenty-first birthday, actually. Good times.
I'll hide your name inside a word and paint your eyes with false perception.Today I tasted a bottle of my second homebrew (a Belgian Strong Dark Ale; my first brew was a hoppy APA — more or less decent, for a first try, but nothing to write home about) and I was pleasantly surprised.
It really mellowed out a lot in the bottle, a month ago that batch had an unpleasantly "hot" alcoholic taste but now it is completely gone. Now, if I may say so myself, it's really good, I like it better than most beers I ever bought. The taste of the caramel I made and added after the boil is just noticeable enough to make things interesting, and it meshes well with the somewhat fruity taste of the Citra hops, and the head is way better than that of my first brew (perhaps it's because I used some wheat this time? I heard that it helps with head retention).
I'm planning to let the rest of the batch age until about Christmas: it'll take some effort to forget about them until then, but it should pay off handsomely when I open them at last.
edited 11th Sep '14 9:48:35 AM by Carciofus
But they seem to know where they are going, the ones who walk away from Omelas.Did somebody say...Belgian beer?
Behold, the (fermented) fruits of my trip to Bruges!
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Looks great!
I'm currently in England; and, despite my moralizing in the other thread, yesterday I went and had a glass of Harveys Sussex Best Bitter. Not bad, not bad at all — perhaps a little sweeter than I'm used to, but very drinkable.
It was weird that the place that sold it advertised beer and food but for some reason did not sell food after 6PM: it's no big deal, but I was not expecting that. I suppose it's because of some sort of regulation?
But they seem to know where they are going, the ones who walk away from Omelas.That's the reverse of a lot of laws I've encountered. Many places in this country make it illegal to sell alcohol on Sundays, in Texas it's illegal to sell them in stores from ten or midnight (not sure which) until 6 AM, and I've been to bars that only start declining entry to under-21s after 10.
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Not particularly. It depends on the pub. You get solid drinking-only pubs (at most, packets of crisps and bar snacks) all the way to family-orientated ones with all-day food service. <shrugs>
Also, top-notch gastro-pubs aka "restaurants that happen to be rather decent waterholes" or "waterholes that do a really good line in food". But, they will have set hours of service for food. Which will depend on the landlord: the sound advice for first-timers is always to phone ahead to make sure what the times are — or, if you're lucky, find their homepage (not all pubs have learned about this internet thing, let alone update their site enough if they have).
Well, the internet pubs have and do. Obviously.
Pubs: they're... complex.
edited 16th Sep '14 12:14:31 PM by Euodiachloris
South England: home of Bishop's Finger of Shepherd Neame
fame: you mustn't leave the UK before giving their range a sample!
Or, how's about anything from Wychwood
? My personal favourites include the various Hobgoblins. Their range is often seasonal, and I haven't been disappointed once.
Or... hmmmm: can't remember how Southern Badger
is. Give me a tick... Yup, Badger: try Tanglefoot, if you can get hold of it (you should be able to).
But, if in doubt, the best rule of thumb is: find a local barfly. Ask him/ her what they would recommend.
There are a lot of microbreweries dotted about with excellent ales, so keeping tabs is very hard work. Guest Ales at the bar are always worth taking a gamble with: you will lose some of the time... but, that's half the fun!
edited 17th Sep '14 7:33:20 PM by Euodiachloris

Euda...Hmmmm there's an idea. I DO have iceream in fact.
Doodles