John Gryphon
Well-Known Member
I bet it is,schitt I would drink it, I was just expressing surprise as to O`s in the brew.
Had a lot of beers and oysters together but not brewed.
Wierd Beer (or cider)
- Thread starter Dave31
- Start date
Had a lot of beers and oysters together but not brewed.
Morkai
Well-Known Member
Ah, I see.
I could do with some Oyster beignets and a beer now.
Or a Oyster, Steak & pie....
John Gryphon
Well-Known Member
+ one.
TringSaint
Well-Known Member
That’s called wine!!
Oof mixing wine and beer? That sounds like a 2 day hangover these days.
TringSaint
Well-Known Member
2 day? You lucky thing!!
Essexsussex
Well-Known Member
Adding a bit of beaver gland to it.
Basically wild yeast often tastes like battery acid if it’s the wrong type and it’s quite slow to take off and ferment so loads of other nasties can develop. At least with cider the acid keeps other nasties down while the yeast gets going.
Adding the cultivated yeast first seems a bit of hedging of bets here, and will have done most of its work before the wilds get at any of the fermentable sugars.
Morkai
Well-Known Member
If you like piney beers look at some West Coast IPAs.
Some are like pine resin.
If you fancy juicy, fruity IPAs then go for New Englands (NEIPA).
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Essexsussex
Well-Known Member
That’s a good one. Quite thick and strong if I remember
I enjoyed it. Wouldn't have said piney though.
Morkai
Well-Known Member
I got my brother a selection the other day. Few American DIPAs and a nice 8% IPA from Wylam that was 50% oats in the mash so it was good and thick.
The main beer I got him though was the Dugges Coconut Beam - A 16.3% Rye Whisky BA Imp Stout.
They also do a Coconut Cream 16.1% version which is the Martinique Rhum Agricole Barrel-Aged version instead of the whisky.
The blurb -
Product Details
Country: Sweden
Barrel Aged Imperial Stout // 16.3% Abv // 500ml
Take a complex combo of all the dark malts you love, giving a chocolaty, sweet, fruity and slightly roasted aroma and taste. Then add to that a bonkers amount of toasted coconut. Finally age that in freshly emptied Kentucky rye whiskey barrels. Creamy!
The main beer I got him though was the Dugges Coconut Beam - A 16.3% Rye Whisky BA Imp Stout.
They also do a Coconut Cream 16.1% version which is the Martinique Rhum Agricole Barrel-Aged version instead of the whisky.
The blurb -
Product Details
Country: Sweden
Barrel Aged Imperial Stout // 16.3% Abv // 500ml
Take a complex combo of all the dark malts you love, giving a chocolaty, sweet, fruity and slightly roasted aroma and taste. Then add to that a bonkers amount of toasted coconut. Finally age that in freshly emptied Kentucky rye whiskey barrels. Creamy!
Morkai
Well-Known Member
I had that the other week, got a bit of a tang to it doesn't it. Haha.
Like a thick, sour smootie.
That stout was from Trembling Madness online.
Can’t recall as it pre-dates all-copper.Bit late, but did this have a good head on it ?
K
Yeah that's a good description. I'm just having the peanut butter one. Less impressed. Has a hint of ash tray.
FrenchieBoy
Well-Known Member
Oh dear, what happened to PROPPER BEER? 
Oh dear, what happened to PROPPER BEER?
Men with man-buns and those who dont wear socks have to drink something.
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