Went out and picked up a "random" assortment of drinks, tried to get local if I could find it. I never heard of the Blue Moon Agave one before, so I am probably most excited about that.
Went out and picked up a "random" assortment of drinks, tried to get local if I could find it. I never heard of the Blue Moon Agave one before, so I am probably most excited about that.
In San Diego. From a growler. That I got at the Stone brewery earlier today.
This beer is for REAL, yo. a 13% Imperial stout made with pecans. It is a beastly dark black with a thin, dark brown head. Sweet notes on the nose. The up front tastes are all very sweet - there's a nuttiness to it, followed by deep malt and nice roasted and bourbon notes. Finishes pretty smooth considering the ABV, and the sweetness lingers. Unreal. This beer seriously kicks ass, and it'll probably age extremely well.
When I go to Boston, Sam Adam's Boston Brick Red is my only beer of choice.
Dude. DAT BEER. When I went to Boston I was so stoked to hit the brewery, and I had a brick red at the bar they send you to after the tour. It ended up being in my glass every time I sat down to eat or relax. Amazing beer, real shame you can't get it outside of Boston.
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JBoogalooThis too shall pass...Alexandria, VAIcrontian
I was hoping you'd chime in on that seeing as how you were in Boston AND toured the brewery Glad you like it. If there is any way I can get that stuff transported (use of friends and such), I'll try my best to bring a little bit to ICOK this year.
How is the 17 vs the 12? The 12 is basically my goto anytime scotch and I've been itching to try that 17 since the first time I saw it.
Definitely worth the extra money. I find the 12 to have a bit of a bite. I prefer smooth scotch. The sherry-oak cask seems to mature the tannin in a more mellow way, as does the extra 5 years of course .
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AnnesTripped Up by Libidos and HubrisAlexandria, VAIcrontian
How is the 17 vs the 12? The 12 is basically my goto anytime scotch and I've been itching to try that 17 since the first time I saw it.
Definitely worth the extra money. I find the 12 to have a bit of a bite. I prefer smooth scotch. The sherry-oak cask seems to mature the tannin in a more mellow way, as does the extra 5 years of course .
Just picked up a bottle tonight as my victory baby-makin' scotch bottle. Gonna be hard to not uncap it for a few weeks.
Comments
Also if you got dlunk out calls from either of us on Saturday night, it might have had something to do with that.
My father and I ordered a case or two from the brewery. Not yet. But soon.
Also, if you couldn't tell, I like wheat.
http://allaboutbeer.com/daily-pint/whats-brewing/2013/07/geeks-unite-to-create-stone-farking-wheaton-wootstout/
In San Diego. From a growler. That I got at the Stone brewery earlier today.
This beer is for REAL, yo. a 13% Imperial stout made with pecans. It is a beastly dark black with a thin, dark brown head. Sweet notes on the nose. The up front tastes are all very sweet - there's a nuttiness to it, followed by deep malt and nice roasted and bourbon notes. Finishes pretty smooth considering the ABV, and the sweetness lingers. Unreal. This beer seriously kicks ass, and it'll probably age extremely well.
Glad you like it. If there is any way I can get that stuff transported (use of friends and such), I'll try my best to bring a little bit to ICOK this year.