From the comments on the first few pages it sounds like maybe he was using peppermint extract at first, but then changed to teabags? I'm sure the flavor is about 10x better too.

Funny how we are talking teabags in beer, I watched this last night and it makes me want to do something with tea:

 

Related, saw this at the grocery store

...but got this instead: its all the rage in the local craft brew chat Facebook page and I agree its good but just not for $11.37+tax per can. It has more whiskey flavor than I expected, not bad but the sans barrel version is better IMO.

Update, F*** this; you either want whiskey or stout bleh. Good for a snifter, no more.

 

All I can say is that it's a cryin shame it was wasted on someone who didn't appreciative it.

(... and please forward any leftover cans my way!)



.

 

I am also not a fan of heavily barrel aged beers. I don't drink beer so it can taste like bourbon. On another note, my chocolate mint stout was the first creation to be tapped on my new 4 keg setup. Tastes like an Andes mint.



I have a drip tray and bottle opener/bottle cap catcher on the way to make her fully functional. Then I just need to cut a slot in the front for the temperature controller that is dangling inside at the moment.

 

I've had the Ten Fiddy bourbon-barrel stout.

It's ******* amazing.

Their sherry-cask Old Chub is even better. I had a small glass of it several years ago in Denver right after GABF, and I dare say it may be the most glorious beer I have ever tasted.

 

I actually would give extras away if I had any. Does it dishearten you even more that it was the last one the store had? I'll probably avoid all the barrel stuff now, I have no interest in adding 2.4 ABV of liquor to what is otherwise a great beer.

 

Just finished a batch of my imperial stout. This batch is rye barrel aged, 10.15% abv.

Wife doesn't like it, I think it tastes amazing, can't wait to see what it's like with carbonation and a little more age.

 

Brewed a cascade IPA today. Fermenting away while I jet away to NYC for the week. I think I'm going to dry hop it in the keg when I get back next weekend before I fly back out to NYC again for the week.

 

Looks like I may have beer plans for Saturday evening.

 

My God.....I need to convince Nadia to go to this.

 

If you do, I'll try to get the lovely Mrs. Sixshooter to attend as well. If the ladies don't attend, you can be my date. Wear something floral.

 

If I can't get her to attend I won't be there as I'm back in town for less than 48 hours before flying out again.

 

I've been slipping in here lately.

Picked up a Rochester mills variety pack. Paper stick on label pack, very good fresh beer.
i like this one because the name can't be captured in a single photo.

 

Ryan_G is brewing a peach-ginger kolsch today. Unfortunately, it's really cold here this February so Ryan had to wear his insulated winter flip flops.

 

^ Looks yummy. I miss having the space for a full-boil brew...


Liquor is getting confusing. For years, the trend has been to cellar stouts in old whiskey casks. Today, I bought whiskey that had been aged in an old stout barrel.



Eventually, the entire liquor industry will be able to consolidate down to just two barrels, which are endlessly swapped back and forth between Stone and Jameson.

 

This is amazing.

 

I have a bottle of above, it was a Christmas gift that I planned to re-gift. I take it I should open it?

 

I think I will just buy some tumblers made out of barrels and save everyone a lot of time.

 

I haven't tried it yet.

 

Of course I could also hipster up and waste a lot of time by:

making beer that was
aged in barrels used to age whiskey that was aged in barrels used to aged beer...