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Drinking Thread: Three Sheets To The Wind

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  • MissThundercat
    replied
    Cold brew coffee and Mexican Coca-Cola work well together for me and I can't explain why.

    Leave a comment:


  • dxmnkd316
    replied
    Pastry stouts are all the rage. Half the beers I have are pastries and a good chunk of those have a breakfast theme

    one of my favorites uses bourbon barrels that aged maple syrup which is then used to age the beer.

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  • RaceBoarder
    replied
    Originally posted by Kepler View Post
    Jesus fuck I love this but I cannot imagine any other adult willingly consuming it.

    Imagine pouring a Marzen into a container of maple syrup.

    God, I love it. It's alcohol for an 8-year old's taste buds.




    Define "Adult", lol.


    This style of Stout is actually quite common (in a broad sense). Lots of takes with the pancake inspired flavoring, but you can also venture into different cookies. S'mores are another popular option. I love them and actually have a couple in my fridge right now.

    Leave a comment:


  • Kepler
    replied
    Jesus fuck I love this but I cannot imagine any other adult willingly consuming it.

    Imagine pouring a Marzen into a container of maple syrup.

    God, I love it. It's alcohol for an 8-year old's taste buds.





    Last edited by Kepler; 08-14-2022, 02:04 PM.

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  • MissThundercat
    replied
    I also found an LGBT establishment that's a little quieter and doesn't get mad when you ask for non-alcoholic options.

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  • MissThundercat
    replied
    Orange juice and 7 Up makes an okay "mimosa."

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  • FadeToBlack&Gold
    replied
    Tried 'Ritual' N/A Tequila. It makes a solid faux-margarita, but if you really just had to try it sans-mixers like me and my fellow ex-whiskey-tequila-and-other-aged-liquors snobs desperate for one last jigger of familiar bliss, you could even quickly sip it with a small rock for an acceptable, albeit fleeting moment of old times' sake before you miss the burn / warmth.

    In other news, I've found since a trip to Houghton and a stop at the KBC last September (where I drank a 2.7% beer) that I can drink low-alcohol beverages without compelling binge effects. 4-4.5% seems to be about the limit, which means certain beers and seltzers, and some at-home highballs with a thimbleful of gin in them are my reality, which I have accepted.

    Leave a comment:


  • dxmnkd316
    replied
    We had friends from Alaska over last night. Hadn't seen them in a couple years, basically since the wedding. Stayed up until around 5 am.

    Getting the message loud and clear I'm no longer 25.


    (but my god, I did a wet marinade grilled jerk chicken and it was specTACular. The house smelled better than I think I've ever smelled it. Wow.)

    Leave a comment:


  • dxmnkd316
    replied
    Originally posted by FadeToBlack&Gold View Post

    Yes, and some EtOH removal processes are better at preserving flavor and aroma than others. None of them are perfect though. N/A wine, in particular, lacks much aroma because evaporating EtOH is a key missing component of the aroma compounds making it to your nose. And even good N/A beers (like Two Roots or Big Drop or Lagunitas N/A PA) don't have quite the right mouthfeel because they have to force some carbonation after the dealcoholization process (Two Roots comes the closest, IMO). Fun fact, EtOH is more viscous than water so it also adds body, though I doubt I have to explain that to a chemist :-). Thus, N/A wines and beers tend to drink a bit thin even when they have good flavor.
    a chemist who enjoys leggy wines ;-)

    thanks for the research info. Eventually would like to have some options when we start trying for kids.

    Leave a comment:


  • busterman62
    replied
    https://www.nytimes.com/wirecutter/r...lcoholicDrinks

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  • FadeToBlack&Gold
    replied
    Originally posted by dxmnkd316 View Post
    many (most?) of them are actually made like normal spirits then have the alcohol removed.
    Yes, and some EtOH removal processes are better at preserving flavor and aroma than others. None of them are perfect though. N/A wine, in particular, lacks much aroma because evaporating EtOH is a key missing component of the aroma compounds making it to your nose. And even good N/A beers (like Two Roots or Big Drop or Lagunitas N/A PA) don't have quite the right mouthfeel because they have to force some carbonation after the dealcoholization process (Two Roots comes the closest, IMO). Fun fact, EtOH is more viscous than water so it also adds body, though I doubt I have to explain that to a chemist :-). Thus, N/A wines and beers tend to drink a bit thin even when they have good flavor.
    Last edited by FadeToBlack&Gold; 04-28-2022, 12:35 PM.

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  • dxmnkd316
    replied
    Hell yeah


    If you can't use ethanol, definitely try experimenting with time and temperature and pressure. Different compounds are extracted at different temperatures and different speeds. Temperature is usually a good replacement For time, but not always.

    Take coffee, we find we prefer it with room temp water over 24-36 hours. Too long and it gets bitter, too short it's bland, too hot it's more acidic and often more bitter, and too cold and it takes too long.

    Spices and oils might work at higher temps but you'd have to experiment. But pressure can make it even faster by using higher temps without losing much of the volatile compounds either.

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  • MissThundercat
    replied
    Then I'll have to create my own and be original. A friend of mine and I are talking about a "mocktail" creation party.

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  • dxmnkd316
    replied
    Originally posted by MissThundercat View Post

    So just make my own then and possibly create a few drinks.

    Still thinking about that Sprite and ginger beer combo.
    Unlikely. many (most?) of them are actually made like normal spirits then have the alcohol removed.

    I'm wondering if the solvent properties of ethanol are better for extracting them from the solid RMs relative to water.

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  • Kepler
    replied
    Originally posted by MissThundercat View Post
    Still thinking about that Sprite and ginger beer combo.
    Hmm. For that to work you need an OG sharp, strong ginger beer. Most ginger beers already taste like they've been cut with dishwater.

    OTOH, those truly genuine ginger beers are not drinkable straight.

    I think you have found a market inefficiency!

    Leave a comment:

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