Just for shits, i had an interview today to be the brewer of a new establishment that is opening. It is already a winery but they want to have a brewery too. Did a tasting with the 2 owners and 2 employees and they have asked me to come back asap with my own unique creation for a pumpkin beer and something for the winter season. All expenses paid.

in b4 adam is the next famous brewer

also, 99

isnt he already

made famous by dc.net

flying dog: pearl necklace oyster stout

claims to be brewed with oysters, its pretty good

oyster stout is considered its own "style" and isnt that uncommon. sometimes the flesh is used, sometimes just the shells and sometimes both. a place in philly recently made one with snails and called it "artisnail." i have one in the cellar thats by flying fish that i kinda forgot about until now

the snails/oysters contribute to the mouthfeel, it thickens the wort up with a slight mineral edge

i need ideas/inspiration for a "winter beer"

the first thing i thought of was figgy pudding. a moderate strength brown ale with figs/dates and some spice reminescent of rum. maybe cinnamon. would peppermint sound retarded? would candy canes in the boil be too gimmicky?

oaked export stout

didnt know what to expect, never had an export oaked before. whats this abv? am i wrong that i actually feel like im tasting more alcohol than i expected in this? or maybe i was just expecting something more pronounced in roastiness, im assuming the oak just mellowed that down a bit.

i really like it, i hope that didnt come across like i dont like it, im just a bit surprised at it. and i just realized the only export stout ive ever had is tsunami stout and that may be the roastiest stout ive ever had and thats proal clearly the standard to style. how does this compare to the base beer? anyway this is very good, id buy it again lol.

candy cane may infact bee too gimmicky, but could you even do that and have the peppermint be subtle? has gingerbread been done, or rather well done, before?

the more i drink the more i think the abv and the oak really blended together as a single flavor.

i think ive figured it out. its just a bit light on the carb, that would proal change the feel of the beer that seems so different to me.

This post has been edited by blind_chief on Sun - Sep 30 2012 - 19:41:58

it is 8%
i went for a raw oak character in that beer which makes it seem more harsh than if it would have been a wood soaked in a spirit like rum/bourbon/brandy, etc

agreed the carb is a bit light and more bubbles could have helped it

wanted to reply to this before and got distracted. export stout is a slowly dying/forgotten about style the tsunami you sent me is vn1 and probably the best ive had for an export...however, come to think of it ive only had a handful of them so i dont have that good of a baseline for comparison

i am completely drawing a blank when thinking of what other smells/tastes remind me of winter

candy canes, ginger bread... cinnamon goes hand in hand with that i guess? the wife mentioned cranberry... what a fucking mess all of that together would be

honestly, the candy cane idea could be subtle but im very hesitant on brewing a beer that i hate the sound of before i even start it. i really dislike mint in beer but its a challenge im willing to accept

peppermint coffee/chocolate are the only combos i can think of that would fit in beer. im clearly even sure what to make out of cinnamon in beer.
but i could see a gingerbread beer, if its been done before id love to try it. cranberry just makes me think of fruit beer, but if you could pull off a caftw feel then never know (doubt you have time for that i realize)

my grandma always used to make this orange cinnamon clove thing, sat in the crockpot all day. was really good but no idea how that would fit with beer either, seems more of a mead drink.

sounds like your grandma made a version of boilo

cinnamon is very common as one of the spices in pumpkin beer along with nutmeg and ginger. i recently drank a pumpkin beer that had an aftertaste of stale big red gum... clearly a big fan but it was interesting. im thinking about using cinnamon bark or sticks in the mashing process. that way it lends more of a subtle earthy quality

i aske my coworkers what food/drinks symbolize winter to them. the responses i got:
hot cocoa
egg nog

fml

it was basically this but in a crock pot filled with proal a mix of apple juice and/or tea. i miss that.

anyway i figured it would be in pumpkin beer but was trying to place it outside of that, in xmas beers or other styles ive tried and cant say i remember anything outside of pumpkin beers.

just realized that this is pretty much sam adams winter lager...

i dont recall sa winter lager, ill have to try it again

take the boston lager...
remove most of the hops
insert orange zest, ginger, clove and a mild touch of caramel/chocolate grain

presto

my grandma was a visionary!

it does taste different from a normal stout

you dont say

tastes different than rust anyway

I SEE WHAT YA DID THERE

im considering completely ditching the chrismtas theme and doing something more specific to the winter months instead of a holiday

imperial stout and barleywine are hard to clearly consider but im thinking something different. maybe take the spice and citrus zest idea and toss it into a dark wheat beer

clove/cinnamon/chocolate/citrus in a dunkelweizen

cedar trees

dopplebock

impossible to do a quality lager in less than a month...let alone a strong one which would take twice as long

you coulda let me hope and pretend

Adam brews beer for Dan
Dan moves half way across country
Beer for Dan is ready
Adam spends $500 in shipping to get beer to Dan
Dan gets busted for moving alcohol across state lines
Dan loses brand new job and returns to peeyay broke and defeated

im on it!

wait, dan has a job? dan is moving?

i think this belongs here

3 years ago was meh. 2 years ago was fantastic. Last year was ok.

Tn8's purchases Cellar Rats Rat Tail Ale. (Yes, I saw it and thought of my boys and bought)

And Dogfishhead Midas Touch.

Just finished the Rat Tail Ale. No, we're good after this sixer.

Bout to go into the Midas Touch.

she, is hot

Midas tastes more like cheap wine than it does a complex beer. I'm really trying to understand how people like this.

"somewhere between wine and mead"
i thought it was uniquely good tbh

you recognized her?

My first thought was wow is she old enough to drink now? And she is still like 4 foot tall

no idea who that is in the pic

thinking about brewing a dunkelweizen on saturday or sunday and a pumpkin saison friday

didnt even have a beer last night. proelbay wont tonight either

donno why, might as well go for it

its clearly everyday

that a quality toilet with content

lasts this many years

with regular activity

and then