time to play the "can you name this style by the pictures" game.

Oatmeal Stout?

Dry stout

Chocolate milk stout

Foreign extra stout

mcbethenstein said:

Foreign extra stout

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You like to guess that one. One of these days you'll be right with that

I'm late to the party... It was that or American stout.. Who wants to guess that?!? Unless I was right earlier with my Belgian dark strong ale... Then the last 4 guesses mean nothing! Funny thing is, I don't even care for stouts.

I'll hit the last base for ya Mcbethenstein, Coffee American Stout.

Bourbon barrel aged sweet stout

Mexican Stout with Tequila-soaked oak chips in secondary

Reno_eNVy said:

Mexican Stout with Tequila-soaked oak chips in secondary

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I like that idea. Maybe throw some cinnamon in there

bottlebomber said:

I like that idea. Maybe throw some cinnamon in there

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Wow, I thought it sounded terrible.... I love tequila, but not in my stouts.

Better than an English stout with gin soaked juniper chips.

maxam said:

Better than an English stout with gin soaked juniper chips.

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haha, quite true!

I was thinking the same....I might have to try making that now.

nocsimian said:

I was thinking the same....I might have to try making that now.

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Which?

Actually the tequila stout sounds good if fermented with cerveza yeast. I was originally joking but now I don't know....

Where did old bowlsauce run off to?

maxam said:

Where did old bowlsauce run off to?

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Dunno. 6:24PM PDT since his last response. Someone else gets it then

Reno_eNVy said:

Which?

Actually the tequila stout sounds good if fermented with cerveza yeast. I was originally joking but now I don't know....

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The Tequila stout. With the right tequila, it'd be doable. Just enough black or roasted malt to get a desired color and perhaps use a bit of lactic acid. Perhaps low alcohol strength so it becomes more of a session beer.

I make a great chilli using Cazadores Reposado as a base with ribs. I'm sure I can build a pairing for it.

mmmmm Cazadores *drool*

I've never been much of a booze drinker and I'm not a fan of shots for most liquors as I prefer sipping whiskey... but I swear when SWMBO and I get a bottle of decent 'quila (1800 Silver or better) it doesn't last long, especially when we're cooking.

"Oh hey, I finished mincing the onion. Shot?"

"The meat is browned. Shot?"

"Mmm that was a tasty shot. Shot?"

maxam said:

Where did old bowel sauce run off to?

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How rude

nocsimian said:

Bourbon barrel aged sweet stout

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Sorry I was busy tonight. I'll give it to you. Foreign extra stout with Maker's Mark soaked oak cubes in secondary.

bottlebomber said:

You like to guess that one. One of these days you'll be right with that

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Ha!!!! Only I missed the oak chips. Which is closer? Foreign extra stout a la carte or bourbon barrel sweet stout?

mcbethenstein said:

Ha!!!! Only I missed the oak chips. Which is closer? Foreign extra stout a la carte or bourbon barrel sweet stout?

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I would say the main differentiating flavor in this beer is the bourbon.

I was just gloating to bottle bomber that I was right! Nocsimian better hurry up and post. Cause I've got a doozy up my sleeve for next time.

Holy freakin crap lol! I say calling the underlying style of the stout trumps the bourbon barrel

For the steal!!!

That's a frikkin Coors Light or it's nothing

Lite American Lager

bottlebomber said:

That's a frikkin Coors Light or it's nothing

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Nope!

Blonde Ale

I haven't really seen that golden color in a non adjunct beer...

Kolsch

Cream Ale

Pilsner

Glad McBethStein took it - give him the style over the bourbon and I'm all out of pics.



As for my guess, Pear Cider

No to all guesses so far. One has hit in the right area. To clear things up...yes, it is a beer.
And as far as the website lets on it is only Wisconsin 2-row barley. No rice or corn to speak of.
p.s. I love the name.

It's a Leinenkugel!

Summer Shandy?

Nope... Too mass market for me!

Pear Hefe

Wisconsin Lager (totally naked)