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

[barrooze]

I like that idea. Maybe throw some cinnamon in there

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

 

[two_hearted]

Better than an English stout with gin soaked juniper chips.

 

[barrooze]

Better than an English stout with gin soaked juniper chips.

haha, quite true!

 

[nocsimian]

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

 

[Reno_eNVy]

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

Which?

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

 

[two_hearted]

Where did old bowlsauce run off to?

 

[Reno_eNVy]

Where did old bowlsauce run off to?

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

 

[nocsimian]

Which?

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

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.

 

[Reno_eNVy]

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?"

 

[bottlebomber]

Where did old bowel sauce run off to?

How rude

 

[Boleslaus]

Bourbon barrel aged sweet stout

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

 

[mcbethenstein]

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

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

 

[Boleslaus]

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

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

 

[mcbethenstein]

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.

 

[bottlebomber]

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

 

[mcbethenstein]

For the steal!!!

 

[bottlebomber]

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

 

[bottlebomber]

Lite American Lager

 

[mcbethenstein]

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

Nope!

 

[GlenF]

Blonde Ale

 

[bottlebomber]

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

 

[Reno_eNVy]

Kolsch

 

[Lazarous]

Cream Ale

 

[two_hearted]

Pilsner

 

[nocsimian]

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



As for my guess, Pear Cider

 

[mcbethenstein]

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.

 

[D_Ranged_Eskimo]

It's a Leinenkugel!

Summer Shandy?

 

[mcbethenstein]

Nope... Too mass market for me!

 

[nocsimian]

Pear Hefe

 

[two_hearted]

Wisconsin Lager (totally naked)