Recent content by Cascadian

In

3 pm saturdays it seems. I mean, it's not a tour for brewers really -- you know the standard "what are the four ingredients for beer" type of deal. But, I enjoyed the POV about the brewery's niche in the greater beer community.

Yea, the lord admiral nelson was pretty much the exact beer I've been looking for... or maybe I'm just missing ESB's from my time in london. Up until now, I've sworn by Mac and Jack's, but damn I liked the admiral...

I read something the other day saying that they might start bottling the L. A. Nelson.

Over the Thanksgiving weekend, I visited my brother in Chicago and Saturday we ventured into Indiana to visit the Three Floyds Brewery. I highly recommend checking them out if you get the chance. Nice people, simply amazing beer, and a great vision. Many breweries make good beer -- but 3F's...

Anyone tried this bourbon and honey based liqueur? I bought some on impulse, and not being particularly fond of it, except maybe as a digestif, I've started experimenting. Simple deliciousness: 1-2 shots (depending on personal taste) of American Honey Pint of carbonated apfelwein The honey...

False. I had errands to do at Cub. Edit: I lie. That was the other day. Eh, I go to firehouse by impulse.

What'd you guess from the name? lol. Let's just say, it was pretty dumb of me to start the batch in my room. Oh well. Tried the first bottle of centennial blonde yesterday with a friend. "This might be the best beer I ever had," he said. That made me both happy and sad... there be souls which...

I started my first batch of Apfelwein while here at school. It was in my dorm room closet. My room is essentially a concrete box with a window at about 3.5 ft. So, I assume, the air beneath the window was displaced entirely by CO2. My roommate's bed is low enough where he sleeps below the window...

I used Montrachet in the Apfelwein as in the standard recipe. Was in primary for about a month. I don't know if the yeast flavor would be more pronounced with other strains?

I just made two simple french loaves using the yeast cake from my Apfelwein. I used a slurry based on the remains after racking as a substitute for the water called for in the recipe. The whole house smells like apple, and I got a wonderful rise while in the oven. Has a nice hint of apple to...

The plot thickens.

I hope to do the same, but I just tried this little mix yesterday and was pleasantly surprised! I imagine fermenting a beer with a starter based on kefir would create a lambic-like quality.

Deliciously tart, highly alcoholic, a clean finish, and probiotic! If any of you also make kefir, give it a shot. I do 1 part kefir to 2 parts apfelwein.

This guy? OUTDOOR GOURMET PROPANE COOKER