Went to early service this morning, then went over to the IL's and cooked pork roast, mashed potatos, kraut, green beans, and fresh bread since the MIL is still off her feet.

She is finally feeling better after her tumble down the basement stairs. Poor old gal is 82 or 83.

Got home around 4pm and took a two hour nap.

Made dinner (freshly breaded shrimp, rice and vegetables) for the daughter who came by to visit, the son, and his GF.

Spent an hour talking to the SIL about the EVIL BITCH FROM HELL of a step aunt that he has to deal with.

Beer me. RIGHT THE FUCK NOW!

Ouch, sorry Gimp, I have a sister-in-law that everyone (including my fuckhead brother that married her) can't fuckin' stand. So that toast is for you.

I need to hit the booze too, after every family get-together.

Family stuff will definitely drive you to drink -- my family will!

My best friend is getting married next saturday, and the Bride's mom is a psycho. I have an arrangement with another of the Groomsmen that after the travesty is over, we are gonna hit a bar. Hard.

i hear that.

I'm working on a second bottle of dry vermouth tonight, the first went down warm and easy. The second is chilled and it needs it, sure brings back memories though... true or false, I'm not in a position to say.

Kahlua and iced coffee. Good drink for a hot summer afternoon / evening.

And the Kahlua keeps the coffee from getting the best of me.

Cold and nasty here. A taste of the newest house verte and things are looking better. Hopefully spring will return tomorrow.

High 90s today, may hit 100 in the next day or two.

Naturally, that means doing an afternoon site visit tomorrow to a recently-acquired County property. A 640-acre property.

I'm bringin' lotsa water!

It's over 100 here in SoCal .... but thankfully it's a dry heat.

DG

Dipping down below 40 again tonight. No bike tomarrow.

La Fin du Monde and Belgian Black ale tonight.

I picked up a couple of bottles of Stone Old Guardian today. Never seen it before, but it was only $5 a 22oz bottle so I figure it was worth it.

Dingel Acker Dark here. $1.59 at AJ's for a 12 oz . . . but since I've not seen it anywhere else unless on tap . . .

Summit Ale out of St. Paul Minnesota tonight. It's nice....

The weather is trange dark and cloudy with a lot of wind. It's like something out of a horror movie!

What's with the weird weather patterns?
Went directly from Spring in NYC to Autumn.
That's a new one.

Right there with you.

It went from 80-ish and sunny, to 40ish, rainy, cloudy and yes... SNOWY (goddamit).

Aww, shite.

We turned a perfectly good drinking thread into a discussion about the weather.

I think that started with my last post in here.
My fault.
Carry on.

Always delighted to carry on with drinking. I just finished some Dogfish Head 60 Miniute IPA.

I'm walking through my last 3 days of work here ... it's eye-openers on Friday!

DG

I'm planning on hitting my Dogfish Head 120 minute IPA today, Green...

It's already been that kind of week!

I'm with you bro'

I haven't seen the 60 or 120 minute IPA. I'm still hoping they will get some in locally.

They do have the Apricot Ale, but I havn't tried it either. I burned myself out on two kegs of Apricot Ale this past year.

Last night: Clear Creek Framboise eau-de-vie. $50 for 375ml! Ouch, Absinthe prices!

Was it worth it?

Ooh, I still have a Salvator Dopplebock in the fridge...I have had a serious cold for about a week now and nothing tastes right, so it is still there, waiting.

No, it definitely wasn't worth it...but I purchased it for "educational" purposes.

Le Gimp:

The Apri-hop Ale is definitely worth a try, and then some...it's hoppy, which is atypical for a fruit based ale, but it definitely works, in this case!

You could always try an online site, like Vintage Cellars...they always had a nice supply on hand, of the 60 90 and 120 minute IPA, and even the Worldwide Stout.

Dogfish Head ROCKS!!!

Jumpin Jebus Jack...

That's the most expensive beer I've heard of , save for Utopias, and the original Sam Adams Millennium.

I take it Clear Creek is a U.S. Micro?

I'll take a bottle of Rose de Gambrinus Cantillon, for under $20, any day.

Or a bottle of Malheur Brut, or Brut de Flanders, for about the same price...those are not fruit beers, but they're created using a true champenoise method, right down to the disgorgement...incredibly elegant stuff, that I don't mind paying $28 a bottle for at the Archer Alehouse, in Bellingham.

It's not beer. Technically, it's an artisinal "white" Brandy. They also make some very nice Grappa.

I still have some of the original Sam Adams Triple Bock lying around. I ought to see if aging has helped mellow the over-mapled flavor.

I've had some 8 year old stuff.

It doesn't help...much.

The Millenium ages beautifully, but then at $200 a bottle, it damn well better!

I've got about six or eight bottles of WWS. Unfortunatly, the last bottle I opened was thin tasting. The body was not near what I was accustomed to. The previous ones were rich creamy and heavenly.

Hopefylly it was an off bottle.

I also have a couple of bombers of "Old School" BW. I havn't tried them yet.

I'll pick up a four pack of the Apri-Hop Ale next time I'm in.

$200 for cognac - sure, if I know what I'm getting. For calvados, been there. For absinthe - maybe, if its good enough (not POP's watered down e-lixer). For beer, I think not.

The best WWS was the first year's, at 18%. At 23% last years was too brandylike, to seem like beer. This year's seems too burnt tasting (overly roasty).

The Old School, is a beautiful experience, and my favorite Dogfish Head product...incredibly drinkable at 15%, I would even drink it on a Northwest summer day, chilled down a bit...it has a kind of "whiskey sour mix" flavor to it, that is reminiscent of some Belgian Saison ales, with a bit of a raisiny background. The stuff is leagues ahead of the overbearing, way too raisiny, Raison D'Extra, which is my least favorite Dogfish Head offering.

Green:

The other day, a bottle of pre-ban Chartreuse, with original cork and seal, and only two or three inches of the expected evaporation, sold on eBay for $305...I coulda puked, not hearing about that auction in time!

I'm not overly fond of their brown, do really like the Raison D'Extra, but distain the Immort Ale (too dry and too bitter).

I tend to like beer with body and flavor, like a lot of belgian beer, BW, Big IPA, RIS, etc.

Although I will stoop for a sixpack of Corona, Dos Eques, or some other commercial megaswill tomarrow to go with tacos and enchaladas. I better pick up some dried beans tonight to get started on tomarrow's dinner.

Negra Modelo

Negro Modelo is pretty good (Dark Vienna?). We can thank Graff for moving to Mexico.

Corona isn't bad if you can get it fresh that has not been light struck.

It's Vienna Lager style - except it's made with a bit of corn and/or rice.

Noche Buena, during the holidays. It's the best Mexican beer still produced.

Otherwise, I agree with Jack...Negro Modelo.

Absomphe -

xit, I would have gone for pre-ban Chartreuse at that price. Thanks for the tip about the Olde School. I need to give it a try. As for Negro Modelo, especially in quantity.

The local shop rotates through different products. They had Old School in one time. I fortunatly grabbed two bottles and put them in the wine rack. I'll go back toinght and get two more bottles of BW and some Apri-Ale before they sell out of it and get something else.

The only thing they carry that I get regularly is the Unibrou products like La Fin du Monde, Tres Pistols, Don de Dieu, etc, or Aventinus.

Pre-ban Chartreuse?

When was it banned?

I thought the recipe was unchanged since the 1700s . . . Monks and curses and all that.

Sorry, Trainer, I was just using the absinthe frame of reference...

I should have said, fin de siecle Chartreuse.


BTW, I won a mini of Chartreuse (green), at 96 Proof...it's old, from the 50s or older...I've never seen, or heard of the green at that strength.

Sippin' a bottle of 2001 Olde Curmudgeon, from LaConner...it's aged beautifully...a little less syrupy, and the layered fruitiness has really come to the fore, along with some of the hops...it started at 14 and one half percent, and is probably close to 16 now, since there was a big bed of yeast to help it finish conditioning. This is my penultimate bottle, and LaConner is focusing on supplying its IPA to commercial outlets, so who knows when that mad brewer, Arlen will EVER brew a batch of this nectar again...I'll miss the xit out of it!!!!!!!!!!!

im new to absenthe tried logansfil then un emil sapin and the la blanc emil upon my fifth bottle i finaly learned how to louche properly does proper louching make a differance

Welcome Crowbaba,

Perhaps you should introduce yourself.

Who are you? How did you end up here and how did you get into absinthe?

Also, you'll want to take a moment or two and read the FAQ. It'll answer most of your questions.

DG

And watch out for the Pengfrite...

Unless he sees you first!

Sixer's gonna have an aneurism.

white male 44 from chg living in indiana i do elevator repair for a living came upon site reading about absenthe learned of absenthe from coworker