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Old 04-18-2008, 10:53 PM   #111
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Ahhh man! What a great way to end my posting day.
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Old 04-18-2008, 11:26 PM   #112
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Smoked salmon Apfelwein or Lockelwein?

Though I think some of you would prefer tripelwein (as in tripe).

Froglegelwein?
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Old 04-25-2008, 04:15 PM   #113
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even though this was a joke I'm surprised nobody was willing to sacrifice a growler of apfelwein and give it a try.
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Old 04-26-2008, 12:03 PM   #114
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so why dont you do it and let us know how it turns out?

 
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Old 04-29-2008, 03:20 AM   #115
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Funny thing. I let my SWMBO sample my first Apfelwein, and she said it tastes like MEAT!

You might be onto something
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Old 04-29-2008, 12:34 PM   #116
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I would but my first batch isn't ready yet. If nobody's done it by then I'll throw a couple chops into a growler.


Quote:
Originally Posted by Air Pirate
so why dont you do it and let us know how it turns out?
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Old 04-29-2008, 12:41 PM   #117
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Quote:
Originally Posted by BeehiveBrewer
Funny thing. I let my SWMBO sample my first Apfelwein, and she said it tastes like MEAT!

You might be onto something

" 27B. English Cider

This includes the English “West Country” plus ciders inspired by that style. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.

Aroma/Flavor: No overt apple character, but various flavors and esters that suggest apples. May have “smoky (bacon)” character from a combination of apple varieties and MLF . Some “Farmyard nose” may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces"
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Old 05-02-2008, 05:52 AM   #118
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I believe you can get that "smoky bacon" flavor from adding smoked swine feces to the secondary.
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Old 09-02-2011, 05:38 PM   #119
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Good times. Yes this is over 3 years old. It was an outrageous proposition then. Today I think Brewdog James might make Stoatfelwein.
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Old 12-23-2011, 06:15 AM   #120
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any raw meat seems like a really REALLY bad idea

I think theoretically you could fry some bacon and add it right off the griddle

I have some random dark braggot that I might be willing to sacrifice in the name of science

 
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