Decypher
Active Member
At the risk of sounding like a total fool to a group not yet accustomed to my strange bi-polar/multiple personality/hypocrisy, I must rant on the subject of beer cocktails.
I have not yet formally introduced myself in this forum. My name is Darren, I'm 28 years old, brewing for three years, two and a half years all grain, and reached the legal limit of brewing in Pennsylvania last year (200 gallons). I'm a Pisces, enjoy long walks on the beach, candle-lit dinners, and women who can take down two beers in one beer bong. Born and raised in the Willamette Valley of Oregon and a recent transplant to the Amish Valley of Pennsylvania.
I am a self admitted purist on the border of beer snobbery. Mixing beers for Black & Tans?... BLASPHEMY!!! Drinking fizzy yellow "beer"?... UNACCEPTABLE!!!... Adding lemon to Hefeweizen?... INEXCUSABLE!!!...
But I have this strange tendency to make beer cocktails. A shot of Kahlua in an Imperial Chocolate Stout, a shot of whiskey in a strong Barley Wine, and who can say they don't love a bourbon barrel aged Porter or IPA (it is mixing after all).
But I think tonight, I reached an all time low. I was in the mood for Mexican (there is none in Central PA so I have to make it myself). And of course this cuisine called for a Margarita. As I sat looking at the last ounce or two of my margarita, I had an epiphany, "Should I fill the rest of the glass with Hefeweizen?" I looked around to make sure no one was looking, then took the plunge. I know what you're thinking... WTF?!?!?! I pressed this new union of beer and liquor to my lips and was instantly in heaven. The lime sprouted legs and danced around the glass with the banana and clove, the tequila wrapped it's big warm arms around the wheat, and the Triple Sec took a big bite of yeast, stood up, and said, "Hey buddy, I'm still here, and I still taste like Oranges."
In reflection, all I can ask is, "Has anyone else... you know... experimented a little... with beer cocktails?"
There's a definite possibility that I should put this disclaimer at the beginning of the post, but I've gone through five margaritas already and am currently working on my Hefeweizen/Margarita cocktail. So minor amounts of salt go well with the taste of my language.
Darren
I have not yet formally introduced myself in this forum. My name is Darren, I'm 28 years old, brewing for three years, two and a half years all grain, and reached the legal limit of brewing in Pennsylvania last year (200 gallons). I'm a Pisces, enjoy long walks on the beach, candle-lit dinners, and women who can take down two beers in one beer bong. Born and raised in the Willamette Valley of Oregon and a recent transplant to the Amish Valley of Pennsylvania.
I am a self admitted purist on the border of beer snobbery. Mixing beers for Black & Tans?... BLASPHEMY!!! Drinking fizzy yellow "beer"?... UNACCEPTABLE!!!... Adding lemon to Hefeweizen?... INEXCUSABLE!!!...
But I have this strange tendency to make beer cocktails. A shot of Kahlua in an Imperial Chocolate Stout, a shot of whiskey in a strong Barley Wine, and who can say they don't love a bourbon barrel aged Porter or IPA (it is mixing after all).
But I think tonight, I reached an all time low. I was in the mood for Mexican (there is none in Central PA so I have to make it myself). And of course this cuisine called for a Margarita. As I sat looking at the last ounce or two of my margarita, I had an epiphany, "Should I fill the rest of the glass with Hefeweizen?" I looked around to make sure no one was looking, then took the plunge. I know what you're thinking... WTF?!?!?! I pressed this new union of beer and liquor to my lips and was instantly in heaven. The lime sprouted legs and danced around the glass with the banana and clove, the tequila wrapped it's big warm arms around the wheat, and the Triple Sec took a big bite of yeast, stood up, and said, "Hey buddy, I'm still here, and I still taste like Oranges."
In reflection, all I can ask is, "Has anyone else... you know... experimented a little... with beer cocktails?"
There's a definite possibility that I should put this disclaimer at the beginning of the post, but I've gone through five margaritas already and am currently working on my Hefeweizen/Margarita cocktail. So minor amounts of salt go well with the taste of my language.
Darren