bottlebomber

Recipes 

I was in a nano one time and the man served me a tarragon lemon Saison. It tasted like chicken.

CreamyGoodness

Recipes 

Which begs the question, did you like the chicken beer?

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

bottlebomber

Recipes 

I did not.

Revvy

Recipes 

I'm not too keen on savory beers myself. Which makes the fact that I took 3rd in the Metro Detroit Iron Brewer Comp for a Fenugreek Kolsch that I have nearly 2 cases of that I can't stand drinking. Or even thinking about drinking.

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Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Xpertskir

Recipes 

You should put it to use in that sous vide machine of yours.

You could reduce the remining beer and jus into a nice sauce afterwards. Sounds like you should add some asian spices/flavorings - Fish sauce, rice wine vinegar, sesame oil, chili, scallion, fresh ginger(if you think it needs it), garlic, ect. maybe even some chinese five spice??

Could have a nice chicken or shrimp dish on your hands. You could serve it over rice noodles.


BTW, OP im sure it would have been better if they included bull testicles.

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Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

CreamyGoodness

Recipes 

I was going to suggest adding cheddar cheese and making a beer soup.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

seabass07

Recipes 

A local brewery made a douglas fir beer and a spruce beer. Both tasted like pinesol soaked ass. Too bad, because they usually make some great beer!

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Fermenter 1: Beer
Fermenter 2: Beer

Pappers_

Recipes 

Ok, after being negative, here is an example of what I thought was a really good Herb, Spice & Vegetable beer at the competition - a Weissbock with Ancho Chili and Agave Nectar. The weissbock is already bigger and a little sweet, but the agave nectar made it even more sweet - it would have been cloying if the brewer had stopped there. But the ancho chili was just strong enough to balance the sweetness out. It reminded me a lot of spicy Thai food - very sweet and very hot, a combination that can work well together.

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http://www.singingboysbrewing.com

annasdadhockey

Recipes 

I'd trade you Revvy. While it doesn't sound great, it does sound interesting.

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Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?