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DesertWolf

What ya drinking tonight?

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While I do enjoy the floral and grapefruity aspects of these beers, the bitterness often tips the whole flavor profile into less pleasant territory.

 

Absolutely understood.

 

I used to be a true hophead in the early to mid 80s.

 

These days, I'm more into the fruitier, (or Belgian style sour) more complex beers, with hoppier beers needing to also have more depth to wow my palate. The Double Jack is definitely one of those rare Imperial IPAs that has more of a sophisticated barleywine palate, and definitely does not cross that unpleasant 'bitter for its own sake' line.

 

And, speaking of barleywines, I'm sipping a Firestone Walker Abacus 2011 now, and, other than a bit too much heat, this stuff is nothing less than truly profound. It's got an amazing dark chocolate underpinning, as well as incredible deep pitted fruit esters, along with cardamom, a subtle clove, and an almost palpable cognac flavor that reminds me of Martell Extra. With about six months of aging to let the heat subside, and the flavors integrate further, this beer will likely become legendary.

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Just having a Great Lakes Edmund Fitzgerald porter tonight. But looking forward to breaking open a new bottle of Obsello in the near future... :cheers:

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Long story short, I louched Absente with gin, and the gin-sinthe was born. I am now going to go shoot myself in the face so this pain in my head stops...

Edited by dillon

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First off, I don't think you can louche absinthe with gin, because, to the best of my knowledge, louching refers to the effect of making the spirit cloudy, which is achieved by adding water, and not more alcohol. By the way you've got 2/3 of the fixings for an Obituary Cocktail, though I'd go with something besides Absente (& no I do not mean Grande Absente :devil: ). Wouldn't your concoction be more aptly named gin-sente? I like that name, Gincent. Ya know, that Gin-sente might go good in a cake, what with the coloring and having sugar already added. Just a thought. I hope your headache subsides dillon, sleep well.

 

As for me, it's something with hops and then something with chamomile so I can catch a few z's and get up for work in a couple of hours.

 

 

edit: I'm tired and all these variances of words have me discombobulated.

Edited by seeker of truth

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Just having a Great Lakes Edmund Fitzgerald porter tonight. But looking forward to breaking open a new bottle of Obsello in the near future... :cheers:

 

I'm intrigued. The good ole Edmund Fitz! #winning.

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If all else fails, you could use it to poach (not pouche) some fish. Mild, white fish fillets + absinthe go well together.

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More Firestone Walker Abacus today to celebrate winning a mini Danish flatware silver hoarde for peanuts in a local auction last night.

 

Now that it's had a day to rest, the fizzy carbonation has subsided and turned soft and creamy,and that has lowered the "heat" factor, making it easier to pick out more of the subtle flavor nuances. Tobacco and leather are more in the foreground, as well as a hint of coconut, and those additions put me in mind of Hair of the Dog Matt, except there is less heat, and the flavors are more refined.

 

At 13%, this is a very warm and fuzzy barleywine, and it's definitely in the (olde school) British style (it even contains a British yeast), but unlike some of those, this has a very respectable hopping rate of 42 IBUs.

 

If you spot it in your area, and are a fan of the style, this is must try.

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Never fear Abs....I'll always be on your wagon. :heart:

(I have a sickness for clown porn.)

 

Besides, I'm a Gemini, so I can be on several wagons at once anyway. :devil:

 

:cheers:

Edited by Hedonmonkey

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Yet another glass of this incredibly evil Firestone Abacus.

 

If I'm not careful, I might actually lose my drinking cherry, and drift into intoxicated. :laf:

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