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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:
...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.
Last edited by hankclaussen; 02-04-2017 at 01:20 AM.
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.
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.
(... and please forward any leftover cans my way!)
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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.
Last edited by hankclaussen; 02-04-2017 at 02:13 PM.
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.
Location: Detroit (the part with no rules or laws)
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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.
^ 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.
^ 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 will be able to consolidate down to just two barrels, which are endlessly swapped back and forth between Stone and Jameson.
01-17-2017, 03:17 PM
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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.
