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DesertWolf

What ya drinking tonight?

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Finished the last of my Jade Edouard.......Nov 2005.

Sipped a bit of 1804 Sauvage.

capped the evening with Perique.

 

What a lovely day. Cheers!

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Firestone Walker Stickee Monkee 2015. and, for comparison purposes only ( I'm a liar)...

 

Absomphe, on 09 Oct 2015 - 2:32 PM, said:snapback.png

 

Absomphe, on 08 Oct 2015 - 4:59 PM, said:snapback.png

 

Absomphe, on 05 Oct 2015 - 2:27 PM, said:snapback.png

 

Absomphe, on 03 Oct 2015 - 2:19 PM, said:snapback.png

Fremont Brewing Brew 1000.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Followed by a Fremont 2015 Bourbon Barrel Aged Coffee Edition Stout.

 

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Fremont 2015 Coffee Cinnamon Bourbon Abominable.

 

Like this year's Fremont Dark Star Coffee, the abv has risen a whopping 3% to 14%, but this offering has even less excess heat (as in none) than last year's vintage, which is remarkable. It's heavier on the coffee, and lighter on the cinnamon, and the body is absolutely creamy and voluptuous.

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SC. You are keeping Ted in business me thinks.

 

I do what I can.

 

Tonight, after a big plate of roast beast, that's been cooking all day in the crock pot, I'll probably settle in for some Zubrsinthe.

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Life's too short to settle for cheap absinthe.

 

Unless, of course, that roast beast was zebra, in which case Zebrasinthe™ would seem to be the perfect accompaniment. :devil:

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Personally, we found the start of that brew to be lovely, right up to the finish, which was reminiscent of a massive dose of stale, overly bitter coffee grounds which almost completely obfuscated any chocolate and vanilla goodness.

 

We tried a number of bottles from different batches, so we know it wasn't a fluke.

 

Perhaps a healthy dose of barrel aging :devil: might have smoothed things out a bit, but even that probably wouldn't have rescued it.

 

 

 

Fremont KDS Coffee Edition last night.

Edited by Absomphe

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We think all those barrel-aged beers you’re drinking are starting to spoil your palate, good sir. :harhar:

Then again, we’ve always loved that overly-roasted, burnt, double espresso bitterness. :devil:

Barrel-aging the beer probably wouldn’t be bad since it would tone down the hop characteristic of the beer itself. The barrel-aged Narwhal, we thought, was a nice improvement over its original counterpart for this very reason.

Edited by Alfred Jarry

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