Black Licorice, Chocolate and other foods to love

OMMEGANG SEDUCTION

noreply@blogger.com (chocoholic) — Wed, 18 Jan 2012 22:14:00 +0000

TASTING NOTES:

Aroma is superbly Belgian, dark fruit, malts. Pours very dark with nice tan head. Dark chocolate note on the finish, but nothing too prominent. Well balanced Belgian ale with cherry notes. A little sour on the finish as well. really a true specialty Belgian ale. Tasted @ 56F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:

Ommegang Seduction is lovingly brewed with six dark malts. Chocolatier Callebut provides the chocolate, while Liefmans brings the cherries. This international romance is consumated with a full body, alluring aromas and flavors of Belgian chocolate, and tart cherries. Seduction is an ale to be lovingly embraced.Beautiful, rich and smooth, roasty and malty throughout, Seduction offers balanced chocolate-cherry notes, a bit of caramel sweetness, and a long, slow finish. Seduction is welcoming and warm-hearted, gently hopped and harbors no bitterness, leaving only a lingering glow.

SILVER CITY IMPERIAL STOUT

noreply@blogger.com (chocoholic) — Thu, 12 Jan 2012 03:25:00 +0000

TASTING NOTES:
Bottle: Aroma from the neck very malty, chocolate, coffee, & alcohol note. Pours black with a nice tan head that dissipates into a halo. Huge roasted malt nose and flavor, coffee, woody, and a bit of heat. Notes of cherries, chocolate, carmelized sugar nicely balanced with hops and alcohol. Medium bodied and easy drinking. This is very smooth for such a young Imperial Stout. Slightly sticky and just enough sweetness to be right where I like my beers. Delicious. I am interested to see how this ages, but predict with the 9.2% ABV, hops, and residual sugar, this beer should age quite well. It reminds me of Panther Lake Porter in balance, and I know that beer ages VERY well. Tasted @ 68.2F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:
An extremely black beer with massive roasted malt character balanced with assertive hopping from Northwest Chinook hops, fruity esters and a sinister alcohol content. Brewed in late fall/early winter and a is limited release.

AWARDS:

2007 North American Beer Awards: Bronze Medal Winner

2005 North American Beer Awards: Silver Medal Winner

2004 Great American Beer Festival: Silver Medal Winner

2004 North American Beer Awards: Gold Medal Winner

MORE BROWN THAN BLACK IPA

noreply@blogger.com (chocoholic) — Sat, 07 Jan 2012 00:41:00 +0000

TASTING NOTES:

Super fruity wet hop aroma from the bottle. Mango, pineapple, and sweet smelling. Pours medium brown, with off-white head and lots of flotsom. This isn't just cloudy...it has chunkage. The head recedes slowly, larger bubbles in the center, and very fine around the rim. Aroma in the glass is still VERY tropical (I suspect from Citra Hops) and there is a bit of a swing towards piney and malts. So much fruit though, like strawberries. Dirty hop-forward flavor. Not what I was expecting after such a tropical nose. Not much body, bitter on the finish, but I am not getting anything in the middle. Perhaps because of the yeasties, this bottle is a little rough and maybe I poured it too soon or too roughly. I had noticed there wasn't much head, so I raised the bottle up and poured faster to get a head to develop. The head in fact is still clinging to the glass some 10 minutes later. I am not sure what the IBU is on this, but it seems quite high, and I also have to note that the ABV is completely masked by the interesting hop flavors. And the name really says it, in that this is certainly more IPA than black ale. In fact it really seems like a double IPA to me. I am getting more fruit, again sweet strawberry-ish on the very end of the finish. It is a very interesting brew to be sure. I am enjoying it. Tasted from the bottle @ 52.3F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:

One of the many unfortunate casualties of Hurricane Irene was The Alchemist Pub and Brewery in Waterbury, VT, which was completely flooded and destroyed. When Stone Brewing Co. Brewmaster Mitch Steele heard of the loss, he immediately sent out an email to The Alchemist Head Brewer John Kimmich asking if there was anything he could do to help.

“John’s wife, Jen, wrote back suggesting that John fly out to Southern California for a few days… just to get a break from the reality of everything,” Mitch said. “And almost as an afterthought, she casually mentioned that maybe we could even brew something together. I ran with it.“

Mitch asked Jamie Floyd, Brewer/Co-founder of Ninkasi Brewing Company in Eugene, OR, if he wanted to complete the brewing trifecta, and he immediately jumped on board.
In November, the three brewers came together and brewed “The Alchemist / Ninkasi / Stone More Brown Than Black IPA.” It was quite the occasion, so we made a nifty video about the beer and the brewday:

CABOOSE OATMEAL STOUT

noreply@blogger.com (chocoholic) — Mon, 26 Dec 2011 02:22:00 +0000

TASTING NOTES:

Smokey aroma from the bottle. Pours black with nice tan head. Some legs, but dissipates to a thin halo in about 1 minute. This one lets NO light through. Aroma of sweet malts, herbs, and dark fruit from the glass. Very smokey malted flavor with only a slight hint of bittering hops. Carmelized brown sugar...The mouth feel is wicked nice, thick and a bit oily. Slight tartness on the finish, lingering sweet, smokey, and salty flavor. A little less oatmeal and more towards a sweet smoked stout. But then again, when I think of an American Stout, this is what I envision. As it warms up, the oatmeal seems to come more into play. Very enjoyable! Tasted @ 51F.

COMMERCIAL DESCRIPTION:

This Oatmeal Stout is dark brown to almost black in color with a rich cream colored head. It has a pleasant, full-bodied, smooth flavor profile with an aromatic blend of coffee, oats, and roasted malts. A long, rich and smooth finish with a subtle dark chocolate finish. This oatmeal stout is something great to behold, enjoy!

HALE'S BARREL AGED WEE HEAVY

noreply@blogger.com (chocoholic) — Thu, 22 Dec 2011 01:55:00 +0000

TASTING NOTES:

Aroma of malts, wood, and booze from the neck. Pours cloudy, red/amber, with a very THICK tan head. Aroma is amazing. It just smells like Heaven. So much malt, dark sugars, and wood on the nose. Nice full mouthfeel, sweet wood character and a surprising note of bitter hops. Tastes stronger (hotter) than the stated ABV, and I am really interested to see how this ages. Lots of vanilla but overwhelmed by the booze. And I do get some slight vegetal note that I can't quite place. It's fleeting though, and may just be a bit of a grassy note in with the hops. I don't drink many Hale's Ales, but when I do, I go HEAVY! I'll save one for a few months and report back! Tasted from the bottle @ 60F.

RATINGS: ratebeer.com BeerAdvocate.com

J.K.'S ORGANIC SOLSTICE HARD CIDER

noreply@blogger.com (chocoholic) — Tue, 29 Nov 2011 03:39:00 +0000

TASTING NOTES:

Aroma from the neck: Fruit, floral/roses, cinnamon & other spices. Pours slightly cloudy golden with moderate carbonation. Easy drinking, with apples, cinnamon, nutmeg, and a bit of a pucker on the end. Very well balanced with not much alcohol note. This is a sweet, aromatic, and VERY enjoyable cider. Kind of a cross between Martinelli's and a spiced cider. Nice and full bodied, and I would guess welcomed by nearly everyone as a good afternoon Winter warmer. Goes really nice with pumpkin pie! Tasted @ 50F.

RATING: ratebeer.com

COMMERCIAL DESCRIPTION:

As the sun arcs low in the mid day sky, this year's harvest is slowly fermenting in its winter slumber. Everyone here at the Orchard enjoys a few halcyon days to remember the hard work in the last year's harvest. We look forward to next year's crop of apples. To warm ourselves in the cold northern solstice we enjoy our winter cider. Lightly spiced with ethically traded cinnamon, vanilla and a wee drop of syrup from our old Maple trees on our farm. Enjoy this wonderful cider cool or gently warmed, savor a tipple to reflect on your last year and bountiful new year beginning.

ORGANIC - GLUTEN FREE - SULFITE FREE - SORBATE FREE

HARMON IMPERIAL RED ALE

noreply@blogger.com (chocoholic) — Fri, 28 Oct 2011 03:04:00 +0000

TASTING NOTES:

Sweet sugary malts and a touch of hops from the neck. Pours clear red with a thin but sturdy off-white head. Lots of bubbles clinging to the glass. Aroma of pine, candi sugar, and malt. Lots of hops in the flavor though. Sweet, medium bittered ale, with a little salt and hops. Seems very slightly acetic. Viscous, medium bodied, with a mild finish. The finish does linger on the palate though. Imperial Red? This really leans towards old ale or barleywine style ale IMO, and that's why I like it. Tasted from the bottle @ 52F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:

A well balanced red ale with a healthy dose of caramel malts - this brew leaves an empire of flavor in your mouth!

BLACK BOSS PORTER

noreply@blogger.com (chocoholic) — Tue, 25 Oct 2011 01:37:00 +0000

TASTING NOTES:

Aroma from the neck is a malt lover's dream come true! Caramel, alcohol notes, sugary goodness. Pours very dark amber and with some coaxing, a thin tan head. Huge aroma of malts and dark fruit, cherry, plum, and carmelized sugars. The head dissipates fairly quickly but leaves a nice set of legs clinging to the glass. Although very dark in the glass, a flashlight reveals this beer is essentially red. Wicked red. Flavors of toasted grain, a little smoke, malts, and virtually zero hop. The flavor is much more subdued than the aroma IMO. Body is medium, slightly viscous, and tart on the finish. I also get some notes of sherry. Tasted @ 55F from the 330ml bottle.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:

Original Polish Porter, brewed since 1848.

WIDMER LEMONGRASS WHEAT ALE

noreply@blogger.com (chocoholic) — Sun, 09 Oct 2011 02:04:00 +0000

TASTING NOTES:
Beautiful label. Aroma from the neck of wheat, malt, and faint lemon. Pours fairly clear golden with thin white head. Lightly carbonated and smells like candy. Now & Laters? Not much aroma for me. Flavor is interesting. Seems very well balanced with little hint of a 9% ABV. Mild wheat flavor, a little faint lemony tart note, and a shwoosh of salty bittering hops on the finish. Wow! Subtle yet very nice drinker. There is a bit of a wine-like character to this brew, and I think that is carried by the salty & robust mouthfeel If you like wheat beers, this is a must try! Tasted from the bottle @ 56F.

RATINGS: ratebeer.com

COMMERCIAL DESCRIPTION:
Wheat ale brewed with lemongrass and muscat grape juice with lemongrass added. This brew has a traditional malt backbone, hints of late harvest grape sweetness, and a distinct lemongrass flavor and aroma. Champagne and ale yeasts were used in tandem to produce a sparkling, crisp, yet fruity profile. Alchemy and crystal hops balance and compliment the citrus, earthy, and spicy notes of the beer.

LAGUNITAS DOPPELWEIZEN

noreply@blogger.com (chocoholic) — Fri, 07 Oct 2011 03:55:00 +0000

TASTING NOTES:

Classic wheat aroma from the neck. Pours hazy orange with a frothy big bubble head. Aroma of fruit, grain, bready, and a bit of an alcohol note. Has a VERY sweet smell. Malt & wheat taste, finishes light and surprisingly clean considering the haze and legs. Notes of banana, carmelized sugar, and pepper? A bit of a hop bitterness, but really fairly well balanced except for the higher ABV in the middle. Not being a wheat beer fan, I was attracted to this beer because of the higher ABV and it does not dissappoint. Not a huge flavor bomb, but very drinkable, enjoyable offering from Lagunitas. tasted @ 61F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:

Our Own Bavarian-Style DoppelWeizen!
A Brand-Spankin' New Beer Inspired by Rolec: The Builders of our New Brewing System. They Sent Us a Traditional Yeast Sent From Their Friends in Bavaria & We Way-Overfed It To Take It All Up A Bit!

DOGFISH HEAD PUNKIN ALE

noreply@blogger.com (chocoholic) — Thu, 29 Sep 2011 02:53:00 +0000

TASTING NOTES:
Sweet and sour notes from the neck. Pours ultra clear orange/amber with a nice white head. Initially tastes a bit "hot" and definitely leans toward a sour brown flavor. It's subtle, but there. Spices of course like nutmeg, cinnamon, pumpkin. The head dissipates fairly quickly but the mouthfeel is very nice medium bodied, with decent legs. It really is a cool color. And it's more on the sweet malty side than hoppy. As it warms up, I get more brown sugar and pumpkin pie flavors. The hops are still fairly subdued, and this works well for a pumpkin beer IMO. I am genrally not a fan of pumpkin beers, but i can easily see why this one is so popular. tasted from the bottle @ 58F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:
A full-bodied brown ale with smooth hints of pumpkin and brown sugar. We brew our Punkin Ale with pumpkin meat, organic brown sugar and spices. This is the perfect beer to warm-up with, as the season cools.

Punkin Ale is named after a locally-famous and seriously off-centered event here in southern Delaware - Punkin Chunkin (check out some of these Discovery Channel videos of Punkin Chunkin, you gotta see it to believe it!). In fact, Punkin Ale made it's debut as it claimed First Prize in the 1994 Punkin Chunkin Recipe Contest - yes, that was a full 6 months before we even opened our doors for business. Punkin Chunkin has grown in size and scale with pumpkins now being hurled more than 4,000 feet through the air! If you come down to see if for yourself - come by and visit us.

Since then, we've brewed Punkin Ale each and every fall. It is released right around September first each year. When you find it, grab some extra because it's usually gone by Thanksgiving.

AVERY THE BEAST GRAND CRU

noreply@blogger.com (chocoholic) — Sun, 25 Sep 2011 19:06:00 +0000

TASTING NOTES:

Batch 9 - Unbelievable. Pours ruby brown with thick legs. Head dissipates fairly quickly but comes back with a negence when swirled. Thick legs is an understatement. Almost like seeing an Yquem stick to a glass. And no one else gets pineapple from this beer? Huge pineapple nose from the bottle and the glass. Lots of pineapple/tropical fruit, dark fruit, dark malts, hops, and rummy. Absolutely stunning beer. I will have another just to check my work. Tasted from the bottle @ 60F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:

The Beast is a seducer - accommodating, complicated, powerful, dark and created to last the ages. With a deep burgundy color and aromas of honey, nutmeg, mandarin orange and pineapple, this massive and challenging brew has flavors akin to a beautiful Caribbean rum. Dates, plums, raisins and molasses are dominant in a rich vinous texture. Cellarable for 10+ years.

Elysian Dark O' The Moon

noreply@blogger.com (chocoholic) — Sun, 25 Sep 2011 02:35:00 +0000

TASTING NOTES:
Pours very dark with nice fluffy tan head. Aroma of roasted malts, spices. Nice pumkin flavor, like pumkin bread with the yeasty notes and cinnamon. Some chocolate notes as well. Seems a little thin in body in relation to the aroma & flavor, but perhaps it's just that I am more acclimated to higher ABV beers with more residual sugar. Love the bottle and name too! Tasted from the bottle @ 56F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:
Brewed at the Elysian on Capitol Hill. a perennial favorite, brewed with Great Western pale, Crisp 77deg Crystal, Munich, Cara-Vienne, roasted, chocolate and Special B malts with roasted pumpkin seeds in the mash. Pumpkin in the mash, kettle and fermenter. Bittered with Magnum and finished with Saaz and crushed cinnamon.

Big Sale @ Marina Market!

noreply@blogger.com (chocoholic) — Tue, 20 Sep 2011 17:07:00 +0000

Marina Market Beer Bucks Days!

http://www.icontact-archive.com/3-8bZR8Kj_PRas4mZVGc4Jrd1UJ5jewX#.TnjIKDLJRDQ.blogger

STONE BELGO ANISE IMPERIAL RUSSIAN STOUT

noreply@blogger.com (chocoholic) — Sun, 18 Sep 2011 02:58:00 +0000

TASTING NOTES:
Aroma from the neck is black licorice, molasses, and smoke. I am intrigued! Pours black and with a little coaxing manages a nice thick tan head. Aroma is about the same but a little more subtle and complex. I get faint notes of wood, vanilla, and can I say is smells salty? Very nice sticky laces and a slowly receding head. Very nice flavor, if not a bit "ODD". Strong flavor of salt licorice, and some subtle hints of wood, hops, bittering on the finish. It really sticks around for a bit too. Mouthfeel is medium bodied (for this style) and I get some citrus notes as well. Also important to note that the 10.5% ABV is well masked. While it's a strong flavored brew, it does not have the alcohol notes I would expect of a higher gravity beer. Very interesting version of the Stone IRS. Anyone who likes salt licorice would love this beer. Tasted from the bottle @ 53F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:
This 2011 Odd Year release pours pitch black with a deep tan head, with aromatic notes of anise, coffee, and cocoa jumping from the glass. Coffee and dark roasted malt flavors dominate, with a robust complement of anise and oak, which leave a lingering blend of vanilla, licorice, and dark malt on the palate. This one will age nicely for several years.

LIPS OF FAITH CLUTCH DARK SOUR ALE

noreply@blogger.com (chocoholic) — Thu, 15 Sep 2011 01:44:00 +0000

TASTING NOTES:
Aroma of smoke, malt, and fermented fruit from the neck. Pours very dark brown, does not allow any light through the glass, and is topped with a THICK brown head. The head is clinging to the glass and slowly dissipating. Aromas of grain, hay, and alcohol notes. For a sour ale, I have to say the head is impressive. 2 minutes and it's still @ 1/4" and laced all the way to the rim. Strong wood flavor in first sip. Second sip has more of a sour brown ale flavor. Definitely has some heat to it, but perhaps a little thin on overall flavor. It's hard to place. Good body, some saltiness, sourness, grain, malt, and virtually no hop character. As it warms up I get a little more sour, but still not much in the middle and end. Thankfully it is not so sour as some others in the series that made my toenails want to eject! Very drinkable, balanced, with no harsh edges. I just can't reconcile "bold & audacious". Tasted from the bottle @ 55F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:
It started as chance, a sandwich shop encounter between a band and a fan. It ended as the Clutch Collaboration. This pleasing, two-part potion was brewed with chocolate and black malts for a rich and roasty overtone, then fused with a dry, substratum of sour for a bold and audacious flavor. Black as night, this beer is blended at 80% stout, 20% dark sour wood beer for a collaboration that begins with a sour edge and finishes with a big, dark malt character, lingering, sweet on your palate.The two flavors come as raucous and riotous as the Maryland band and their Fort Collins fans, getting loud and making beer, together.

Lips Of Faith Grand Cru Abbey Ale

noreply@blogger.com (chocoholic) — Thu, 08 Sep 2011 23:47:00 +0000

TASTING NOTES:

From the neck, notes of caramel, malts, wood, somewhat like a sour brown ale. Pours clear amber with thick off-white head, dissipating to a nice clingy ring. This brew has legs and a definite Grand Cru mouthfeel. Finely carbonated, mildly bitter finish, with flavors of sour apple, wood, malt, spices, and sugars. I was expecting more sour from my initial sniff test, but it really is very subtle with the sweetness and alcohol. A well balanced beer and those beer geeks that have had their toenails jettison from other Lips of Faith beers, should not shy away from this nicely done brew. This one is not over-the-top, and is quite delicious. Tasted from the bottle @ 54F.

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COMMERCIAL DESCRIPTION:

Brewing, there was Abbey Ale. It was the first beer of home brewer and New Belgium co-founder, Jeff Lebesch. So the love brews deep for Abbey Grand Cru.To date, Abbey Ale has garnered no less than 16 medals at the Great American Beer Festival 7 of those being Gold. Take that award-winning recipe, precisely increase the hops, malt and fermentation time, and the result is a Grand Cru worth collecting. And that s exactly what many of us at New Belgium, as well asa growing number of fans, have done.By saving it for a few years, Abbey Grand Cru will continue to improve and age deliciously. Optimal storage is a cool (40-55F), dark place where the bottles can remain undisturbed. But lest we forget, it is a great beer and great beers deserve to be enjoyed. Best served at cellar temperature in a wide-mouthed glass. Toast to the monk s virtue and have a heavenly experience.

EMELISSE DOUBLE IPA

noreply@blogger.com (chocoholic) — Wed, 31 Aug 2011 00:51:00 +0000

TASTING NOTES:
Strong malt aroma from the neck, sweet, and sugary. I get a whiff of wet horse too, but very fleeting. Pours clear amber with a very nice thick off-white head that clings to the glass. Centennial hops? Bitter, but not too much so, flavors of malts, hops, burnt sugar, but overall a bit subtle in flavors. Not much in the middle. But seems a bit sticky for a medium bodied beer. Tasted from the bottle @ 58F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:
From this small Dutch brewpub situated on an island in southwestern Holland we bring you the extraordinary creations of brewmaster Kees Bubberman. Prior to running the show at Emelisse, Kees was widely regarded around the Dutch beer geek circuit as the best homebrewer in the country. Running joke was that in any beer competition Kees entered, everyone else was fighting for 2nd prize. He established a well-earned reputation as a first-rate artisanal brewer, and the Emelisse brewpub came calling. Today, he's turning out some of the very finest stuff Europe has to offer, and though the Emelisse beers are still largely undiscovered except by those in the know across the pond, that is seriously about to change. We're here to help with that.

STILLWATER ARTISANAL CELLAR DOOR

noreply@blogger.com (chocoholic) — Sat, 20 Aug 2011 18:43:00 +0000

TASTING NOTES:

Aroma of herbal bread from the neck. Notes of lemon zest, alcohol, herbs. Higly carbonated, giant mousse head, and flavors of sage, pepper, and citrus in the middle. Very dry, lightly bittered finish. Floral & soapy aromas from the glass. Tasted from the 750ml @ 62F.

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MANUFACTURER DESCRIPTION:
Over the ages the term 'cellar door' has numerously been referred to as the most beautiful term in the English language. upon setting out to create the first summer addition to the Stateside line up of ales; the feeling that almost instantly came to me was that of beauty & cleansing. many summer offerings tend to lack the complexity of their bigger, colder season counterparts; so my goal was to craft an ale of extreme balance with a delicate complexity that allows for contemplation while also providing quaffable refreshment. starting with a base of German wheat & pale malts this crisp slightly hazy foundation was then accented with a blend of Sterling & Citra hops providing a intricate blend of herbal grass & tangerine citrus flavors and aroma. to pull this all together and to complete the 'cleansing' aspect of my vision i gently finished the ale off with a touch of white sage, lending a mild earthy spice character to the blend. of course let's not forget our house saison yeast that brought all the elements together leaving a dry yet intricate finish.

EMELISSE IMPERIAL RUSSIAN STOUT

noreply@blogger.com (chocoholic) — Thu, 04 Aug 2011 03:20:00 +0000

TASTING NOTES:
Pours cloudy, extremely dark and with encouragement, a nice tan head. No light gets through with an LED flashlight. ZERO. The head is slow to dissipate and is clinging to the glass. Aroma of roasty malts, dark fruit, chocolate and coffee. Medium sweetness, coffee, mild bittering on the finish, and a slight tart note. Definite char coffee flavor with a slightly chalky finish. Mouthfeel is wicked. Creamy, sticky but not to the point of cloying. Not much carbonation either, as is typical for the style. This is a well balanced beer with a bit of a punch, but honestly, I would never guess it is 11% ABV. As it warms up more, I do get a bit of alcohol on the nose. Tasted from the bottle @ 60F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:
From this small Dutch brewpub situated on an island in southwestern Holland we bring you the extraordinary creations of brewmaster Kees Bubberman. Prior to running the show at Emelisse, Kees was widely regarded around the Dutch beer geek circuit as the best homebrewer in the country. Running joke was that in any beer competition Kees entered, everyone else was fighting for 2nd prize. He established a well-earned reputation as a first-rate artisanal brewer, and the Emelisse brewpub came calling. Today, he's turning out some of the very finest stuff Europe has to offer, and though the Emelisse beers are still largely undiscovered except by those in the know across the pond, that is seriously about to change. We're here to help with that.
The Emelisse Imperial Russian Stout is a uniquely crafted take on the style and is matured on oak for 2 months. Pitch black, robust, and richly complex, this exceptional ale is intended to be savored and consumed carefully.

ELYSIAN LOSER PALE ALE

noreply@blogger.com (chocoholic) — Sat, 30 Jul 2011 04:02:00 +0000

TASTING NOTES:

Pours orange/amber with fluffy off-white head. Aroma is malts, some vegetal & floral notes, yeasty. Kinda thick body with lots of lacing and a bit sticky. Flavor is very malty, sweet, salty, finishing with a slight bitterness. Leans a bit toward the old ale, but without the character. I wouldn't be disappointed to get this at a pub, but I might not order it again, depending on selection. Not a bad beer though. What does bug me is the tag line, "Corporate Beer Still Sucks," from a brewery in the midst of a major money expansion. I still feel their stout is the best beer they make. Tasted from the bottle @ 54F.

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COMMERCIAL DESCRIPTION:

Celebrating 20 years of celebrating Sub Pop Records, with beer. Specifically, this beer: Brewed with Carahell malts. Bittered with Sorachi Ace and finished with crystal hops.

Abba Pickled Herring open faced sandwich recipe with Finn Crisp bread

noreply@blogger.com (Katja) — Fri, 15 Jul 2011 16:36:00 +0000

Ingredients

For six sandwiches;
1 jar (240 g) Abba Herring
6 slices Finn Crisp Crackers
6 pieces (about 150 g) Norvegia Ost or other mild cheese
1 tablespoon chopped chives
1 small red onion

Description
Add one slice Norvegia cheese on a slice Finn Crisp. Add a few pieces of Abba Herring. Top with some chopped chives and a few onion rings.

Norvegia Ost: Tine Norvegia is a best selling cheese, and "everyone" in Norway has a relationship with the gentle, good Norvegia flavor. Norvegia has a mild taste and can be used for any meal. Norvegia is suitable for slicing and shredding, and has good melting properties that fit well in both cold and hot dishes. Such as: salads, sauces, tacos, pizza and pie, as well as cheese sandwiches. Product of Norway. Ingredients: Pasteurized milk, salt, rennet, raising agents (calcium chloride E 509) and preservative (sodium nitrate E 251).

Sausages Unplugged (origins 1900's)

noreply@blogger.com (Katja) — Thu, 14 Jul 2011 16:14:00 +0000

This is a sausage primer that is supposedly from the 1900's I thought it was kind of interesting from a website call old and sold.

Since definitions of various cuts of meat have been furnished, because they are of real interest to every meat retailer, he is naturally interested in definitions of various kinds of sausages. Therefore recipes and definitions have been furnished for the benefit of the meat retailer.

Dry Sausage
What is "dry sausage"? Dry sausage distinguishes itself from "fresh" or "domestic sausage" in several ways. One of the most important is that no cereal is used in the manufacture of first class dry sausage and more labor and time is spent in its manufacture.

As the name indicates, it is more or less dry, although fresh summer sausage is also sold out of smoke, that is, it is not allowed to dry but is sold in a soft condition. Summer sausage will keep for months under proper care.

Dry sausage is a very tempting delicatessen product. It is highly spiced and very appetizing. In Europe the people are more critical in their tastes than the people of this country and dry sausage has long held an important place in the every day meal of all classes.

The demand for dry sausage or summer sausage as it is more commonly called, is increasing every year and the sale is quite general throughout thé United States.

This is readily explained by the fact that though a meat product, it has not an ounce of waste, requires no cooking or preparation with the exception of a few varieties, and will keep for months without ice. The housewife finds it very convenient to keep on hand for chance visitors or quick lunch boxes, picnics, camping, motor trips, etc.

Dry sausage should be hung in a cool, dry place during the summer and kept from freezing in the winter. If the casing becomes mouldy or sticky, it should be washed in luke warm water with salt and immediately hung up to dry. It will appear as bright and fresh as before. Mould does not harm dry sausage as it does not penetrate the casing.

Cervelat Sausage—Is very much relished by the German and the American people and all delicatessen trade. It is the best selling product in the dry sausage line. It is made of beef and pork, the best brands contain more pork than beef, chopped fine, delicately seasoned without garlic, stuffed in wide pork bungs, about 24 to 25 inches in length, smoked slowly and air dried.

The best grades are made of lean beef chucks extra trimmed, free from fat or gristle, selected lean pork and solid fat backs. In the cheaper grades less expensive meat and less labor are used in their manufacture.

Gothaer Cervelat—Is made from the choicest selected pork. It is chopped extra fine and seasoned without garlic. It is stuffed in wide export hog bungs cut about 20 inches in length, smoked and air dried. Gothaer sausage is usually wrapped in tinfoil and yellow paper.

Thueringer Summer Sausage—Is made from nearly all beef, with just a small portion of pork added to it. It is chopped fine, seasoned without garlic and stuffed in wide sewed pork bungs about 28 inches in length. It is smoked but not air dried and is usually sold fresh out of the smoke. Thueringer summer sausage is very popular with the delicatessen trade.

Menage—Means household or domestic economy. It is a pork sausage made and specially seasoned for French and Italian trade. Stuffed in small ends of hog casings, air dried, and unsmoked.

Frisses—A coarsely ground, well seasoned sausage, stuffed in crinkly casings known as hog middles. Unsmoked and air dried.

Arles—In this the meat is cut coarsely It is very similar to Milan salami, and is usually stuffed in both beef and hog casings, from 16 to 20 inches long. Relished especially by French and Italians.
Sopressata—Very similar to Arles sausage—stuffed in crinkly hog casings, unsmoked and air dried. Preferred by Italians.

Bari Sopressata—Is the same as Sopressata, with the addition of Italian red pepper.

Mortadella—Is made up of a blending of pork, beef, cubes of fat and spices. It is chopped very fine so as to have a smooth texture, nicely seasoned, stuffed in beef bladders, twined and baked.

Sicilian Salami—Is made from selected materials properly seasoned (no garlic) with whole black peppers mixed through-out. It is packed in beef middles, twined, air-dried, and unsmoked.

Sausage In Oil—Is sausage, in either frankfurt, bologna or smoked sausage style, put up in white cottonseed oil, in tin containers. It is used extensively in the South, and when container is opened the sausage should always be covered with oil.

Sosera In Oil—Very similar to Sausage in Oil, except a little cereal is added It ordinarily comes in three styles—smoked links, sandwich links and round sosera.

Proscuitto—Is the Italian name for ham. Finest grade pork hams are dry salt cured, pressed long shank, unsmoked. It can be cured only in winter. Proscuitto has a sweet nut-like flavor and as it continues to dry, it increases in value. It is very thinly sliced from the side, and eaten uncooked.

Chorizo—Is primarily a Spanish sausage, but is also consider-ably in demand by the French, Italians, Cubans and Portuguese. It is made of pork, seasoned with imported sweet Spanish pepper, and stuffed in links about four inches long.

Hispanosa—Is the same as Chorizos, with beef substituted for pork in the formula.

Bobbio—This is a high grade salami, made of pork trimmings with some beef added. Seasoned and put up similar to Genoa salami, and is very popular with Italians.

Coppa—Choice calla butt, closely trimmed, sweet pickled, stuffed in casings and dried. It is seasoned very slightly with a touch of garlic. Very tasty.

German Salami—German salami as the name would imply, is a German sausage. The meat is chopped somewhat coarser than summer or cervelat sausage and shows a reasonable amount of fat. It is composed of beef and pork, and is flavored with spices and garlic, smoked and air dried.

The cheaper grades are sold directly out of smoke. German salami is stuffed in beef middles, average about 14 inches in length, and wound with twine.

Italian Salami, Milan Sausage—Italian salami is made of pork with a small amount of beef. It is chopped coarser than cervelat, highly seasoned with spices and flavored with garlic to suit the Italian trade. It is stuffed in pork bungs averaging 24 inches in length and then closely wound with twine. It is air dried but not smoked.

Frisses Salami—Frisses salami is made the same as Italian salami but stuffed in pork middles which are curly shaped casings. It is air dried but not smoked.

D'Arles—D'Arles is similar to Italian salami in regard to meat and seasoning. It is chopped coarser, stuffed in pork bungs about 18 inches long and is air dried but not smoked. It is greatly relished by the French and Italian people.

Genoa Salami—Genoa salami is prepared with the finest grade of pork. It is seasoned and made according to the tastes of the people of northern Italy. The sausage is stuffed in straight pork casings about 16 to 18 inches in length. It is closely wound with twine both lengthwise and crosswise and is air dried. Genoa salami is very attractive in appearance.

Lyons Sausage—Lyons sausage is a French sausage, and is made from lean pork, although small portions of lean beef may be added. Lyons sausage is chopped very fine and small pieces of fat are mixed in after chopping. It is highly seasoned with a small portion of garlic added. The sausage is stuffed in pork bungs, air dried but not smoked. It is usually wrapped in tin-foil. Lyons sausage is one of the highest price sausages made.

Pepperoni—This sausage is made principally of pork with a small quantity of beef, chopped coarse, stuffed in pork casings in pairs about 12 inches long. It is seasoned with red pepper and other spices to suit the Italian trade. This sausage is air dried and unsmoked.

Holsteiner—Is made of about equal parts of pork and beef, chopped coarse, stuffed in beef rounds casings, smoked and well dried. Holsteiner is popular with the German, French and Italian trade.

Farmer—Farmer sausage is made about the same as Holsteiner as to ingredients, but stuffed in beef middle casings about 16 inches in length. It is smoked but may be unsmoked and air dried.

Swedish—Swedish sausage or Goteborg consists of 75% beef and 25% pork. The meat is chopped coarser than cervelat. It is stuffed in beef middle casings and smoked hard. In appearance it is similar to Farmer sausage. Swedish sausage is popular with the Swedish and Norwegian trade.

Landjaeger—Is made from beef and a small quantity of pork. It is highly seasoned and stuffed in hog casings. It is linked in pairs about 6 inches in length and pressed flat on all sides to give the sausage a square appearance. It is heavily smoked and dried and is popular with the German people and the Swiss trade.

Capicolli—Is made from boneless pork shoulder butts, trimmed lean and mildly cured. It is seasoned with cayenne and pimiento peppers. Stuffed in beef bungs smoked and dried. Owing to the cayenne pepper, it is very spicy. Sweet Capicolli is made by omitting the cayenne pepper and substituting sweeter spices.

Boneless Pork Butts—Boneless pork butts in casings are similar to Capicolli in appearance but are prepared without spices, smoked and dried.

Boneless Picnics—Calla butt cured and smoked, and put up in beef bungs.

Boneless Picnics (cottage brand)—A calla butt cured and smoked and put up in paper wrappers. Especially good for boiled pork.

Loin Roll—Is made up of boneless pork loins, cured in sweet pickle, tied with white cord to retain shape, and smoked and pressed in a cylinder.

Lachschinken—Is made of boneless pork loins, all excess fat being trimmed off, and cured in mild sweet pickle. Two loins are faced and stuffed in larger beef bungs, smoked and twined.

Austrian Pork Sausage—Made from selected pork trimmings stuffed in hog casings. linked about 4 inches apart. It is smoked, seasonèd with garlic and caraway seeds.

Italian Pork Sausage—A well seasoned, smoked or unsmoked pork sausage made for Italian trade.

Stroopwafels Dutch syrup cookies

noreply@blogger.com (Katja) — Thu, 14 Jul 2011 15:16:00 +0000

Buy Stroopwafels HERE Stroopwafels (English translation: syrup waffles) are thin waffles with a syrup filling. They were first made in Gouda in the Netherlands, during the 18th or 19th century.

A stroopwafel is a waffle made from two thin layers of baked batter with a caramel-like syrup filling in the middle.
The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on the waffle iron. When the waffle is baked, and while it is still warm, it is cut into two halfs. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halfs, which glues them together.

The stroopwafel originates from Gouda in the Netherlands. It was first made during the late 18th century or early 19th century by a baker using leftovers from the bakery, such as crumbs, which were sweetened with syrup. One story says the first stroopwafel was made by an anonymous baker in 1784. Another story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles. In the 19th century, there were around 100 syrup waffle bakers in Gouda, which was the only city they were made until 1870. After 1870 they were also made on parties and markets outside the city of Gouda. In the 20th century factories started to make stroopwafels. In 1960 there were seventeen factories in Gouda alone, of which four are currently still open. Thank you wiki!

Click here to see a video of stroopwafels being made at a Canadian Factory

For a really good 'demo' of how to eat a stroopwafel click here

ficoco fig and cocoa spread

noreply@blogger.com (Katja) — Wed, 13 Jul 2011 16:47:00 +0000

Last night we had a very special treat! For a fresh picked strawberry dessert (a rarity) DH made dipping sauce with a Rachel's Pomegranate Acai yogurt mixed with some delicious ficocoa spread It was amazing!

This simple photo explains it all!

Fat free, gluten free, sugar free and full of flavor.