I Learned at the Competition Today That . . .

[Pappers_]

I do not care for beer that tastes like turkey stuffing.

 

[annasdadhockey]

Sage Pale Ale?

 

[annasdadhockey]

Conversely, do you not like turkey stuffing that tastes like beer?

 

[Billy-Klubb]

I don't blame you. I helped steward a comp in '99-'00 (not sure which). my table was judging Hefe's. when they were done they got to judge all the mead categories. the one that won category was a hazelnut mead. there was an amazing apple pie mead I felt stood far above the rest (apple pie flavors, but still a great sweet mead base). the hazelnut IMO tasted only like hazelnut, and way too strong of flavor. but the judges made their decision.

 

[Pappers_]

Sage Pale Ale?

Saison with parsley, sage, rosemary and thyme. Thanksgiving dinner in a glass.

 

[CreamyGoodness]

Great, now I have that song stuck in my head.

 

[Upthewazzu]

Just because you can doesn't mean you should.

 

[Revvy]

Sounds like you should have practiced on these first.

BLEH.

 

[heferly]

Saison with parsley, sage, rosemary and thyme. Thanksgiving dinner in a glass.

Dogfish, victory, stone collaboration saison de buff? I didn't care that.much for it...

 

[aiptasia]

Sounds perfectly gross to me.

 

[bottlebomber]

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

 

[CreamyGoodness]

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

 

[bottlebomber]

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

I did not.

 

[Revvy]

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.

 

[Xpertskir]

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.

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.

 

[CreamyGoodness]

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

 

[seabass07]

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!

 

[Pappers_]

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.

 

[annasdadhockey]

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.

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