Wednesday, December 29, 2010
Monday, December 27, 2010
Saturday, December 25, 2010
Made duck appetizers and served with World Wide Stout.
Wild Duck Breats, fresh minced ginger, and water chestnuts marinated in sherry & sesame oil for 1 hour. Then roll in bacon and secure with toothpick. Broil for about 10 minutes turning once.
Friday, December 24, 2010
Over the top- Cashew coated with Dark Chocolate and a hint of Sea Salt AND Cashews drenched in white Chocolate infused with a delicate Curry Blend.
Tuesday, December 21, 2010
Monday, December 20, 2010
New! Bassetts Bassetti The original Hard liquorice stick with the flattened end, stamped with 'bassetti'
Bassetts Bassetti, this is a slightly sweet hardish licorice from England. I believe that this is the licorice that the Baby Boomers keep telling me they remember from childhood.
Treacle, wheat flour, colour (ammonia caramel), liquorice extract, glazing agent (gum arabic), maltodextrin, glucose syrup, flavouring.
Buy this sweet black licorice at the Licorice Shrine
Tuesday, December 14, 2010
Nice aroma of citrus and floral hops. Pours clear amber with very nice foamy head. Mouthfeel is rich for an IPA. Flavors are hops, wood, and alcohol notes. There is a carmelized sugar not ein there as well. This really is an impressive take on an IPA, and is very well balanced for a Dogfish Head beer. Very enjoyable, somewhat meaty Imperial IPA. Tasted from the bottle @ 56F.
This is a blended beer that we've been brewing for the past several years and it's recently been gaining in popularity. For Burton Baton we first brew two 'threads' or batches of beer: an English-style Old Ale and an Imperial IPA. After fementating the separate beers in our stainless tanks, the two are transferred and blended together in one of our large oak tanks. Burton Baton sits on the wood for about a month.
When enjoying the Burton Baton, you'll find an awesome blend of the citrus notes from Northwestern hops melding with woody, vanilla notes from the oak. The wood also tends to mellow the 10% of the beer - so tread cautiously!
Burton Baton is brewed and released three times per year.
Here is Sam chatting about the Burton Baton in our Quick Sip Clip:
Wednesday, December 8, 2010
Flavor is sweet, strong, with a nice balance of malt and bitter. Really I get a lot of honey, full coating of tongue, and a very slow fade of flavor. Medium to thick body, almost chewy. As it warms up, I taste more citrus, like tangerine, but still warm sweetness. Wonderful, memorable beer. Definitely putting some away for later. Tasted from the bottle @ 62F.
Doggie Claws has a deep copper color and an intense hop character. I use Simcoe and Amarillo hops along with Organic Pilsner malt, British crystal and dark wild flower honey collected on Mt. Hood. The beer is ready to drink now but will improve with age. Happy Holidays from the curs at Hair of the Dog. - Alan Sprints, Brewmaster
Old Engine Oil is a near-black brew with a silky-smooth rummy aroma, a coffee-ish palate, and a suggestion of the darkest chocolate. It is made from pale malt, roasted barley and malted oats. Old Engine Oil is well-hopped with the sweetish variety Galena from Washington State, Worchester Fuggles and East Kent Golgings.The PG (present gravity) of Old Engine Oil is unusually high. This is because Ken Brooker wanted to produce a beer that had the character of a barley wine, i.e. high PG, lots of mouthfeel and high viscosity but with only6 % ABV, rather than the more normal barley wine ABV of about 8.5 %.He has used a high mash temperature to give the required wort profile. The trick is to balance this sweetness with the hop bitterness and acrid flavors from the Roast Barley.
Sunday, December 5, 2010
We haves so many fantastic inexpensive Stocking Stuffer in this year, and more are coming this week! Classic Brach's Arabian Nights Candy Bowl Mix, who doesn't remember this from Grandma's House?